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Processing method of peanut-eggplant sauce capable of appetizing

A processing method and technology of peanuts, applied in the fields of application, food preparation, food science, etc., can solve the problems that eggplant is not easy to store, and achieve the effects of promoting wound healing, rich nutrition, and enhancing immune function

Inactive Publication Date: 2015-03-04
夏华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the invention is to solve the problem that eggplant is not easy to store, and to provide a processing method for appetizing peanut tomato sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of processing method of appetizing peanut ketchup, concrete operation steps are:

[0017] A. Material selection and cleaning: choose fresh and mature eggplants free from diseases and insect pests, rinse them with clean water; shell the peanuts, and get peanuts for later use;

[0018] B. Cut into pieces and break: Cut the eggplant into pieces, put it into the crusher and break it quickly, and the broken particle size is 12-18mm;

[0019] C. Precooking and beating: the broken eggplant and peanuts should be sent to the precooker for heating immediately, and then sent to the beating machine for beating;

[0020] D. Deployment and concentration: make the slurry flow into the batching tank, add protein sugar and stevia sugar to taste, adjust the acidity with citric acid, add a small amount of pectin to improve the gelatin performance, then mix a little maltose syrup, and then put it into the vacuum concentration box Concentrate until it becomes a soluble solid, and t...

Embodiment 2

[0024] A kind of processing method of appetizing peanut ketchup, concrete operation steps are:

[0025] A. Material selection and cleaning: choose fresh and mature eggplants free from diseases and insect pests, rinse them with clean water; shell the peanuts, and get peanuts for later use;

[0026] B. Cut into pieces and break: cut the eggplant into pieces, put it into the crusher and break it quickly, and the broken particle size is 8-12mm;

[0027] C. Precooking and beating: The broken eggplant and peanuts should be sent to the precooker for heating immediately, and then sent to the beater for beating; peel the bananas and mangoes, take the pulp, mix and stir evenly into a paste and add ;

[0028] D. Deployment and concentration: Make the slurry flow into the batching tank, add fructose and licorice sugar to taste, adjust the acidity with lactic acid, add a small amount of methyl cellulose sodium to improve the performance of the colloid, and then put it into a vacuum concen...

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Abstract

The invention discloses a processing method of a peanut-eggplant sauce capable of appetizing, belonging to the field of food processing. The processing method is characterized by the processes of selecting materials and cleaning, dicing and crushing, precooking and pulping, blending and concentrating, canning and sterilizing, and cooling and inspecting, thereby obtaining the finished product. The processing method of the peanut-eggplant sauce capable of appetizing has the advantage that the peanut-eggplant sauce product is rich in nutrition, fragrant and sweet, and palatable and tastes soft, and has the peculiar flavor of the eggplant. The peanut-eggplant sauce product has rich nutrient substances such as such as protein and vitamins, and is rich in nutrition, sour, sweet and tasty, is beneficial to boosting the immunity of the organism, and is capable of promoting wound healing and preventing and curing scurvy, and also has the effects of softening blood vessels and preventing and resisting cancers, so that the peanut-eggplant sauce capable of appetizing is economical, practical, green and healthy food.

Description

Technical field [0001] The invention involves a processing method of food, especially the processing method of an appetizer. Background technique [0002] Eggplant, often referred to as eggplants, Wu Yue people followed the Song Dynasty called Luosu. Cantonese were called dwarf melons. They belonged to the herbaceous plant of the year, and they were mostly born in tropical.It can be eaten by the fruits, and the color is mostly purple and purple -black. There are also pale green and white varieties. The shapes are also round, oval, pear -shaped, and different sizes.There are also various ways to eat. [0003] The role of eggplant: Eggplant is rich in nutrition, contains protein, fat, carbohydrates, vitamins, and calcium, phosphorus, iron and other nutrients, especially vitamin P content is very high. Vitamin P can keep blood vessel walls elastic and physiological functions., Prevent hardening and rupture, and often eat eggplant, which helps to prevent a series of diseases of hyper...

Claims

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Application Information

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IPC IPC(8): A23L1/38A23L1/29A23L25/10A23L33/00
CPCA23L27/60A23L33/00
Inventor 夏华
Owner 夏华
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