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Dried eggplant and processing method thereof

A production method, eggplant technology, applied in food preparation, food ingredients containing natural extracts, food science, etc., can solve the problems of inability to meet market demand, inconvenient storage and carrying, etc., to meet market demand, easy processing and manufacturing, Effects of Ingredient Science

Inactive Publication Date: 2015-01-07
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the eggplant products on the market are mostly raw products, and there are few dried vegetable products, which are inconvenient to store and carry, and cannot meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A dried eggplant vegetable, characterized in that it is made of the following raw materials in weight ratio: 80-120 parts of eggplant, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed, 1-3 parts of white wine 3 parts, 2-5 parts of green plum, 2-5 parts of gardenia, 2-5 parts of clove, 2-5 parts of mint, 1-3 parts of peony.

[0021] The preferred weight ratio of raw materials is: 100 parts of eggplant, 5 parts of refined salt, 3 parts of rock sugar, 2 parts of aniseed, 2 parts of white wine, 3 parts of green plum, 3 parts of gardenia, 3 parts of clove, 3 parts of mint, and 2 parts of peony .

[0022] The steps of its production method are:

[0023] Step 1. According to the weight ratio, select high-quality eggplants, wash them with clean water, put them in the sun to dry naturally for 1-2 hours, and shred them for later use;

[0024] Step 2. According to the weight ratio, select high-quality refined salt, rock sugar, aniseed, white win...

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Abstract

The invention discloses a dried eggplant and a processing method thereof. The dried eggplant is processed from the following raw materials in parts by weight: 80-120 parts of eggplant, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed, 1-3 parts of white spirit, 2-5 parts of green plum, 2-5 parts of gardenia, 2-5 parts of clove, 2-5 parts of mint and 1-3 parts of peony by cleaning, airing, shredding, cooking, dewatering, sterilizing steps and the like. The eggplant shreds are cooked in a boiler, and the eggplant shreds retain fresh and elegant taste of the green plum, the gardenia, the clove, the mint and the peony and are added with fragrance of the eggplant, so that the eggplant is more tasty, better in mouth feel and more fresh in taste. The invention enriches the eating methods and the processing methods of the eggplant, so that the market range of the eggplant is effectively widened, household use or restaurant use of the eggplant is facilitated, and the market demand is met.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a dried eggplant dish and a preparation method thereof. Background technique [0002] According to traditional Chinese medicine, eggplant is a food with a cold nature. Therefore, eating it in summer can help clear away heat and relieve summer heat. It is especially suitable for people who are prone to prickly heat and sores. People with indigestion and diarrhea are not suitable to eat more, just as Li Shizhen said in "Compendium of Materia Medica": "Eggplant is cold and beneficial, and eating too much will cause abdominal pain and benefit." "Southern Materia Medica" records that eggplant can disperse blood, Reduce swelling, widen the intestines. Therefore, people with constipation, bleeding hemorrhoids, and damp-heat jaundice can eat more eggplant, which is also helpful. You can choose purple eggplant to cook porridge with rice. "Compendium of Materia Medica" introduces that the ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L33/00A23L19/01A23L33/105A23V2002/00A23V2250/21
Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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