Folium perillae sweet and sour dried eggplant and preparation method thereof
By adding perilla leaves, orange peels and ginger to dried eggplant products, supplemented with sweet and sour flavor, the problem of single flavor and nutrition in existing dried eggplant products is solved, achieving unique flavor and rich nutritional effects, and enhancing the added value of the product.
Patent Information
- Application Number
- CN202411894108.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-20
- Publication Date
- 2025-04-04
AI Technical Summary
The existing dried eggplant products have a single nature in taste and nutritional value, which is difficult to meet consumers' needs for diverse flavors and high nutrition.
A product called perilla leaf sweet and sour dried eggplant is prepared by adding extra perilla leaf, orange peel and ginger to the dried eggplant products, supplemented with sweet and sour flavor. The product enhances the taste and nutritional value of the product through specific preparation steps, including bleaching, pressing, pickling and exposure to the sun.
It has achieved rich and diverse tastes of the product, both salty, sour and sweet, and unique aroma, which has enhanced the effective utilization and economic value of vegetables. At the same time, it retains a variety of nutrients of dried eggplant and increases the added value of the product.
Smart Images
Figure CN119745028A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of vegetable products, and in particular to sweet and sour dried perilla leaves and a preparation method thereof. Background Art
[0002] Eggplant is a common vegetable, native to tropical Asia, and now grown in all provinces of my country. It is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. It not only has the effect of lowering cholesterol, but also relieves dysmenorrhea, chronic gastritis and nephritis edema. Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the cholesterol level in the blood from increasing, which has a positive significance for delaying human aging. Eggplant also contains saponin, which has the effect of protecting the liver and lowering blood cholesterol in the body, can promote the synthesis of protein, lipid and nucleic acid in the body, improve the body's oxygen supply function and blood flow, and has the effect of lowering blood lipids and blood pressure. In addition, eggplant also contains vitamin P, which can prevent vitamin C from being destroyed, protect and strengthen the elasticity of capillary walls, reduce capillary fragility and permeability, prevent blood vessel rupture, and protect the normal cardiovascular system.
[0003] Perilla leaves are rich in nutrients, including protein, fat, soluble sugar, dietary fiber, carotene, vitamin B1, vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese and selenium. In addition, perilla leaves contain volatile oils, including perilla aldehyde, perilla alcohol, menthone, menthol, eugenol and perilla ketone, which have a unique aroma and have an antiseptic effect.
[0004] Ginger and brown sugar are the golden partners of perilla leaves. Boil them together and drink them, and the nutritional value doubles! Drinking perilla leaves and ginger together has the effects of dispelling cold, relieving symptoms, and relieving coughs. It can relieve symptoms such as coughs, headaches, and body pain caused by colds. Drinking perilla leaves and brown sugar together has the effects of promoting blood circulation, relieving pain, and regulating menstruation, and can relieve symptoms such as dysmenorrhea and postpartum abdominal pain. Summary of the invention
[0005] The main purpose of the invention is to provide a sweet and sour dried eggplant with perilla leaves and a preparation method thereof. The product is additionally added with perilla leaves, orange peel and ginger, and is supplemented with sweet and sour flavor, so that the product has rich taste, salty, sour and sweet tastes, unique aroma and special flavor, thereby improving the effective utilization and economic value of vegetables, fully retaining the nutritional value of vegetables, and improving the added value of products.
[0006] To achieve the above object, the present invention provides the following technical solutions.
[0007] A method for preparing sweet and sour dried eggplant with perilla leaves, the specific preparation steps comprising: (1) Choose mature, fresh eggplants that are free of pests, diseases, and rot; (2) Wash the fresh eggplant and cut it into slices; (3) Blanch the cut eggplant in boiling water to prevent browning and oxidative loss of vitamins; (4) Place the blanched eggplants in a cloth bag and press them using a manual or mechanical press until the mass of the eggplant slices is reduced to 60-70% of their original weight; (5) After squeezing out some of the water from the dried eggplant, add salt and mix thoroughly; (6) Spread the pickled eggplant slices on a bamboo mat and expose them to the sun, turning them over every 3-6 hours, and continue to expose them to the sun until the weight of the eggplant slices is reduced to 40-60% of the original weight; (7) Sweet and sour pickling: Put brown sugar, vinegar, ginger, orange peel and basil leaves into a pot, stir well, boil, cool to 50-60℃, then pour into the can with eggplant slices, mix well with eggplant slices, soak for 18-30 hours, and stir every 4-8 hours; (8) Second exposure: Spread the eggplant slices marinated in the sweet and sour ingredients on a bamboo mat and expose them to the sun. Turn them over every 3-5 hours and put them away when they have lost 40-60% of their original weight.
[0008] Furthermore, calculated by weight, the ingredients include: 40-60 parts of eggplant, 4-6 parts of brown sugar, 3-5 parts of salt, 7-8 parts of vinegar, 0.8-1.2 parts of ginger, 0.8-1.2 parts of orange peel, and 0.8-1.2 parts of perilla.
[0009] Furthermore, the blanching in step (2) is performed in hot water at 90-98° C. for 1-5 min.
[0010] Furthermore, in step (2), sulfite or citric acid with a concentration of 0.1% to 0.2% by weight may be added during blanching.
[0011] Furthermore, the amount of salt added in step (5) is 70-90 g of salt per kilogram of dried eggplant.
[0012] Furthermore, in step (1), eggplants of suitable maturity, large size, free from pests and diseases, rot, and mechanical damage are selected as raw materials.
[0013] Furthermore, in step (2), the fresh eggplant is washed and cut into triangular slices.
[0014] Furthermore, after adding salt in step (5), pickling is carried out for 20-30 hours.
[0015] Furthermore, after step (8), the dried eggplants that have been exposed to the sun are packaged to obtain the finished product of sweet and sour dried eggplants with perilla leaves.
[0016] The sweet and sour dried perilla leaf eggplant prepared by the preparation method has rich taste, and has salty, sour and sweet tastes, unique aroma and special flavor.
[0017] Compared with the prior art, the advantages and beneficial effects of the present invention are: (1) The sweet and sour dried eggplant with perilla leaves prepared by the present invention is a ready-to-eat food, and the preparation process is simple, and no complicated processing is required. In addition, the sweet and sour pickling method helps to prolong the shelf life of the dried eggplant, making the sweet and sour dried eggplant with perilla leaves a food that is easy to carry and store.
[0018] (2) The sweet and sour dried eggplant with perilla leaves prepared by the present invention has a unique flavor. The unique aroma of perilla leaves is combined with the sweet and sour taste of the sweet and sour dried eggplant to form a unique flavor that is both appetizing and greasy.
[0019] (3) The sweet and sour dried eggplant with perilla leaves prepared by the present invention is rich in nutrition. Perilla leaves are rich in various vitamins, minerals and natural pigments such as anthocyanins, while the dried eggplant retains the nutritional components of eggplant, such as dietary fiber, potassium, vitamins, etc. The combination of the two makes the sweet and sour dried eggplant with perilla leaves have a rich taste and high nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] Figure 1 This is a sensory evaluation diagram of the sweet and sour dried eggplant with perilla leaves in the example. DETAILED DESCRIPTION
[0021] The technical solution of the present invention is further described below by specific implementation methods. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.
[0022] Example 1 The dried raw material of the sweet and sour eggplant with perilla leaves of the present embodiment is 50kg of eggplant, 5kg of brown sugar, 4kg of salt, 7.5kg of vinegar, 1kg of ginger, 1kg of orange peel and 1kg of perilla.
[0023] The processing method of this embodiment is: (1) Select eggplants that are of appropriate maturity, large in size, free of pests and diseases, rot, and mechanical damage as raw materials.
[0024] (2) Wash the fresh eggplant and cut it into triangular slices.
[0025] (3) Blanch the cut eggplants in boiling water to prevent browning and oxidative loss of vitamins. Blanching is done in 95°C hot water for 3 minutes.
[0026] (4) Place the blanched eggplants in a cloth bag and manually squeeze until the mass of the eggplant slices is reduced to 65% of their original weight.
[0027] (5) After squeezing out the water from the dried eggplant, add 80 grams of salt per kilogram of dried eggplant, mix well, and marinate for 24 hours.
[0028] (6) Spread the pickled eggplant slices on a bamboo mat and expose them to the sun. Turn them over every 4 hours to keep the moisture level of the slices consistent. Wait until the weight of the slices is reduced to 50% of the original weight.
[0029] (7) Place brown sugar, vinegar, shredded ginger, shredded orange peel, and shredded perilla leaves into a pot, stir evenly, bring to a boil, cool to 55°C, then pour into the can containing eggplant slices, mix well with the eggplant slices, and soak for 24 hours, stirring every 6 hours to allow the eggplant slices to fully absorb the aromatic juices of the sweet and sour ingredients.
[0030] (8) Spread the eggplant slices marinated in the sweet and sour ingredients on a bamboo mat and expose them to the sun. Turn them over every 4 hours and put them away when they have dried to half of their original weight.
[0031] (9) The dried eggplants that have been exposed to the sun are packaged to obtain the finished product of sweet and sour dried eggplants with perilla leaves.
[0032] Example 2 The dried raw material of sweet and sour eggplant with perilla leaves of the present embodiment is 40 kg of eggplant, 4 kg of brown sugar, 3 kg of salt, 7 kg of vinegar, 0.8 kg of ginger, 0.8 kg of orange peel and 0.8 kg of perilla.
[0033] The processing method of this embodiment is: (1) Select eggplants that are of appropriate maturity, large in size, free of pests and diseases, rot, and mechanical damage as raw materials.
[0034] (2) Wash the fresh eggplant and cut it into triangular slices.
[0035] (3) Blanch the cut eggplants in boiling water to prevent browning and oxidative loss of vitamins. Blanching is done in 90°C hot water for 5 minutes.
[0036] (4) Place the blanched eggplants in a cloth bag and squeeze to remove some of the water until the mass of the eggplant slices is reduced to 70% of their original weight.
[0037] (5) After squeezing out the water from the dried eggplant, add 70 grams of salt per kilogram of dried eggplant, mix well, and marinate for 30 hours.
[0038] (6) Spread the pickled eggplant slices on a bamboo mat and expose them to the sun. Turn them over every 3 hours to keep the moisture level of the slices consistent. Wait until the weight of the slices is reduced to 40% of the original weight.
[0039] (7) Place brown sugar, vinegar, shredded ginger, shredded orange peel, and shredded perilla leaves into a pot, stir evenly, bring to a boil, cool to 50°C, then pour into the jar containing eggplant slices, mix well with the eggplant slices, and soak for 30 hours, stirring every 8 hours to allow the eggplant slices to fully absorb the aromatic juices of the sweet and sour ingredients.
[0040] (8) Spread the eggplant slices marinated in the sweet and sour ingredients on a bamboo mat and expose them to the sun. Turn them over every 3 hours and put them away when they have lost 40% of their original weight.
[0041] (9) The dried eggplants that have been exposed to the sun are packaged to obtain the finished product of sweet and sour dried eggplants with perilla leaves.
[0042] Example 3 The dried raw materials of the sweet and sour eggplant with perilla leaves of the present embodiment are 60 kg of eggplant, 6 kg of brown sugar, 5 kg of salt, 8 kg of vinegar, 1.2 kg of ginger, 1.2 kg of orange peel and 1.2 kg of perilla.
[0043] The processing method of this embodiment is: (1) Select eggplants that are of appropriate maturity, large in size, free of pests and diseases, rot, and mechanical damage as raw materials.
[0044] (2) Wash the fresh eggplant and cut it into triangular slices.
[0045] (3) Blanch the cut eggplants in boiling water to prevent browning and oxidative loss of vitamins. Blanching is done in 98°C hot water for 1 min.
[0046] (4) The blanched eggplants are placed in a mechanical press to remove some of the water until the moisture content of the eggplant slices is reduced to 60% of their original weight.
[0047] (5) After squeezing out the water from the dried eggplant, add 90 g of salt per kilogram of dried eggplant, mix well, and marinate for 20 hours.
[0048] (6) Spread the pickled eggplant slices on a bamboo mat and expose them to the sun. Turn them over every 6 hours to keep the moisture level of the slices consistent. Wait until the weight of the slices is reduced to 60% of the original weight.
[0049] (7) Add brown sugar, vinegar, shredded ginger, shredded orange peel, and shredded perilla leaves into a pot, stir evenly, boil, and cool to 60°C. Then pour into the can containing eggplant slices, mix well with the eggplant slices, and soak for 20 hours, stirring every 4 hours to allow the eggplant slices to fully absorb the aromatic juices of the sweet and sour ingredients.
[0050] (8) Spread the eggplant slices marinated in the sweet and sour ingredients on a bamboo mat and expose them to the sun. Turn them over every 5 hours and put them away when they have dried to half of their original weight.
[0051] (9) The dried eggplants that have been exposed to the sun are packaged to obtain the finished product of sweet and sour dried eggplants with perilla leaves.
[0052] Example 4 The dried raw material of sweet and sour eggplant with perilla leaves of the present embodiment is 40 kg of eggplant, 4 kg of brown sugar, 3 kg of salt, 7 kg of vinegar, 0.8 kg of ginger, 0.8 kg of orange peel and 0.8 kg of perilla.
[0053] The processing method of this embodiment is: (1) Select eggplants that are of appropriate maturity, large in size, free of pests and diseases, rot, and mechanical damage as raw materials.
[0054] (2) Wash the fresh eggplant and cut it into triangular slices.
[0055] (3) Blanch the cut eggplants in boiling water to prevent browning and oxidative loss of vitamins. Blanching is performed in 90°C hot water for 5 min, and 0.1% citric acid is added to the blanching solution.
[0056] (4) Place the blanched eggplants in a cloth bag and squeeze to remove some of the water until the mass of the eggplant slices is reduced to 70% of their original weight.
[0057] (5) After squeezing out the water from the dried eggplant, add 70 grams of salt per kilogram of dried eggplant, mix well, and marinate for 30 hours.
[0058] (6) Spread the pickled eggplant slices on a bamboo mat and expose them to the sun. Turn them over every 3 hours to keep the moisture level of the slices consistent. Wait until the weight of the slices is reduced to 40% of the original weight.
[0059] (7) Place brown sugar, vinegar, shredded ginger, shredded orange peel, and shredded perilla leaves into a pot, stir evenly, bring to a boil, cool to 50°C, then pour into the jar containing eggplant slices, mix well with the eggplant slices, and soak for 30 hours, stirring every 8 hours to allow the eggplant slices to fully absorb the aromatic juices of the sweet and sour ingredients.
[0060] (8) Spread the eggplant slices marinated in the sweet and sour ingredients on a bamboo mat and expose them to the sun. Turn them over every 3 hours and put them away when they have lost 40% of their original weight.
[0061] (9) The dried eggplants that have been exposed to the sun are packaged to obtain the finished product of sweet and sour dried eggplants with perilla leaves.
[0062] Example 5 The dried raw materials of the sweet and sour eggplant with perilla leaves of the present embodiment are 60 kg of eggplant, 6 kg of brown sugar, 5 kg of salt, 8 kg of vinegar, 1.2 kg of ginger, 1.2 kg of orange peel and 1.2 kg of perilla.
[0063] The processing method of this embodiment is: (1) Select eggplants that are of appropriate maturity, large in size, free of pests and diseases, rot, and mechanical damage as raw materials.
[0064] (2) Wash the fresh eggplant and cut it into triangular slices.
[0065] (3) Blanch the cut eggplants in boiling water to prevent browning and oxidative loss of vitamins. Blanching is performed in 98°C hot water for 1 min, and 0.2% sodium bisulfite is added to the blanching solution.
[0066] (4) The blanched eggplants are placed in a mechanical press to remove some of the water until the moisture content of the eggplant slices is reduced to 60% of their original weight.
[0067] (5) After squeezing out the water from the dried eggplant, add 90 g of salt per kilogram of dried eggplant, mix well, and marinate for 20 hours.
[0068] (6) Spread the pickled eggplant slices on a bamboo mat and expose them to the sun. Turn them over every 6 hours to keep the moisture level of the slices consistent. Wait until the weight of the slices is reduced to 60% of the original weight.
[0069] (7) Add brown sugar, vinegar, shredded ginger, shredded orange peel, and shredded perilla leaves into a pot, stir evenly, boil, and cool to 60°C. Then pour into the can containing eggplant slices, mix well with the eggplant slices, and soak for 20 hours, stirring every 4 hours to allow the eggplant slices to fully absorb the aromatic juices of the sweet and sour ingredients.
[0070] (8) Spread the eggplant slices marinated in the sweet and sour ingredients on a bamboo mat and expose them to the sun. Turn them over every 5 hours and put them away when they have dried to half of their original weight.
[0071] (9) The dried eggplants that have been exposed to the sun are packaged to obtain the finished product of sweet and sour dried eggplants with perilla leaves.
[0072] Example 6 Sensory evaluation experiment on the sweet and sour dried perilla leaves prepared by the present invention An evaluation panel consisting of 10 trained sensory evaluators (half male and half female) was formed to conduct sensory evaluation. The tasting was conducted in a controlled environment to reduce the interference of external factors. Each evaluator tasted the sweet and sour dried eggplant with perilla leaves of the present invention and the ordinary dried eggplant of the control group, scored according to the sensory evaluation criteria in Table 1, and recorded the scores of sourness, sweetness, aroma, taste and overall satisfaction.
[0073] Table 1 Sensory evaluation criteria for dried sweet and sour eggplant with perilla leaves
[0074] The sensory evaluation results are as follows Figure 1As shown in the results, sweet and sour dried eggplant with perilla leaves was significantly superior to ordinary dried eggplant in terms of sensory attributes such as sourness, sweetness, aroma, taste and overall satisfaction. These results show that sweet and sour dried eggplant with perilla leaves is not only unique in flavor, but also has advantages in taste and aroma, and can provide a richer eating experience.
Claims
1. A method for preparing sweet and sour dried perilla leaves, characterized in that: include: (1) Choose mature, fresh eggplants that are free of pests, diseases, and rot; (2) Wash the fresh eggplant and cut it into slices; (3) Blanch the cut eggplant in boiling water to prevent browning and oxidative loss of vitamins; (4) Place the blanched eggplants in a cloth bag and press them using a manual or mechanical press until the mass of the eggplant slices is reduced to 60-70% of their original weight; (5) After squeezing out some of the water from the dried eggplant, add salt and mix thoroughly; (6) Spread the pickled eggplant slices on a bamboo mat and expose them to the sun, turning them over every 3-6 hours, and continue to expose them to the sun until the weight of the eggplant slices is reduced to 40-60% of the original weight; (7) Sweet and sour pickling: Put brown sugar, vinegar, ginger, orange peel and basil leaves into a pot, stir well, boil, cool to 50-60℃, then pour into the can with eggplant slices, mix well with eggplant slices, soak for 18-30 hours, and stir every 4-8 hours; (8) Second exposure: Spread the eggplant slices marinated in the sweet and sour ingredients on a bamboo mat and expose them to the sun. Turn them over every 3-5 hours and put them away when they have lost 40-60% of their original weight.
2. The preparation method according to claim 1, characterized in that: Calculated by weight, the ingredients include: 40 to 60 parts of eggplant, 4 to 6 parts of brown sugar, 3 to 5 parts of salt, 7 to 8 parts of vinegar, 0.8 to 1.2 parts of ginger, 0.8 to 1.2 parts of orange peel, and 0.8 to 1.2 parts of perilla.
3. The preparation method according to claim 1, characterized in that: The blanching in step (2) is carried out in hot water at 90-98° C. for 1-5 min.
4. The preparation method according to claim 3, characterized in that: In step (2), sulfite or citric acid with a mass percentage concentration of 0.1% to 0.2% can be added during blanching.
5. The preparation method according to claim 1, characterized in that: In step (5), the amount of salt added is 70-90 g of salt per kilogram of dried eggplant.
6. The preparation method according to claim 1, characterized in that: Step (1) Select eggplants of suitable maturity, large size, free from pests and diseases, rot, and mechanical damage as raw materials.
7. The preparation method according to claim 1, characterized in that: Step (2) Wash the fresh eggplant and cut it into triangular slices.
8. The preparation method according to claim 1, characterized in that: After adding salt in step (5), pickle for 20-30 hours.
9. The preparation method according to claim 1, characterized in that: After step (8), the dried eggplants that have been exposed to the sun are packaged to obtain the finished product of sweet and sour dried eggplants with perilla leaves.
10. The sweet and sour dried perilla leaf eggplant prepared by the preparation method according to any one of claims 1 to 9, characterized in that: The sweet and sour dried perilla leaf eggplant has rich taste, is salty, sour and sweet, has a unique aroma and a special flavor.