Coconut shred and sheep soup soy preserved eggplant and preparing method thereof

A technology for coconut shredded sheep and eggplant, applied in the field of food processing, can solve problems such as modification, loss of anthocyanin, destruction, etc., and achieve the effects of improving stability, avoiding loss and protecting cardiovascular

Inactive Publication Date: 2015-11-25
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the anthocyanins in the eggplant skin will destroy its cell wall during the high-salt pickling process, resulting in the loss and modification of anthocyanins.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] An aubergine with shredded coconut and mutton soup sauce is made from the following raw materials in parts by weight:

[0018] Purple eggplant 280, soft white sugar 5, shredded coconut 8, white melon 7, lamb spine soup 8, loquat leaves 2, poria cocos 3, swollen knot wind 1, onion powder 10, light soy sauce 10, soybean paste 20, carrot juice 2, Appropriate amount of salt, appropriate amount of white vinegar, and appropriate amount of water.

[0019] The preparation method of described a kind of shredded coconut mutton sauce eggplant, comprises the following steps:

[0020] (1) Wash and peel the eggplants and put them in a tank, put a layer of eggplants and sprinkle with a layer of salt, compact, seal, and marinate in a cool place for 10 days, remove the eggplants and place them in clean water for the first desalination and desalination Solanine soaking treatment, clean water contains 3% white vinegar, soaking time is 6 hours; take it out and put it in clean water for th...

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PUM

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Abstract

The invention discloses a coconut shred and sheep soup soy preserved eggplant. The coconut shred and sheep soup soy preserved eggplant is prepared from, by weight, 280-300 parts of purple eggplant, 5-6 parts of soft sugar, 8-9 parts of coconut shred, 7-8 parts of honey dew melon, 8-12 parts of sheep spine soup, 2-3 parts of folium eriobotryae, 3-4 parts of poria cocos, 1-2 parts of glabrous sarcandra herb, 10-18 parts of onion powder, 10-15 parts of light soy sauce, 20-30 parts of soybean paste, 2-3 parts of carrot juice, a proper amount of salt, a proper amount of white vinegar and a proper amount of water. The soy preserved eggplant is fragrant and delicious in taste, the added coconut shreds have the effects of reducing blood fat and protecting angiocarpy, and the various added multiple traditional Chinese herbal medicine such as the poria cocos has the effects of strengthening the spleen and the stomach, quieting the heart and soothing the nerves.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to eggplant with shredded coconut and mutton soup sauce and a preparation method thereof. Background technique [0002] Eggplant is not only delicious, but also has many health care and therapeutic effects. Eggplant is rich in vitamin P, which is a kind of flavonoid compound, which can soften blood vessels and lower blood pressure. Secondly, eggplant contains trigonelline and choline, which can combine with excess cholesterol in the small intestine and excrete it from the body to ensure normal blood circulation and lower cholesterol. In addition, eggplant can also absorb fat and play a role in weight loss. However, if you eat eggplant incorrectly, it will also endanger your health. There is a substance called solanine in eggplant, which has the functions of anti-oxidation and inhibiting cancer cells. Toxicity can occur when ingested in high amounts. Solanine is basically...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/30A23L19/20
CPCA23V2002/00A23V2200/30A23V2200/328A23V2200/326
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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