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Eucommia and abalone soy preserved eggplants and making method thereof

A technology for sauce eggplant and abalone, applied in the field of Eucommia abalone sauce eggplant and its preparation, can solve problems such as modification, destruction, loss of anthocyanin, etc., and achieve the effects of improving memory, avoiding loss and delicious taste

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
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Effect test

Embodiment Construction

[0017] An eggplant with Eucommia abalone sauce is made from the following raw materials in parts by weight:

[0018] 280 purple eggplant, 9 bean bubbles, 6 pea horns, 5 peanut sprouts, 3 fresh abalone, 2 medlar leaves, 3 pumpkin vines, 1 Eucommia, 6 cinnamon powder, 10 green onion powder, 20 soybean paste, 2 carrot juice, appropriate amount of salt , an appropriate amount of white vinegar, and an appropriate amount of water.

[0019] The preparation method of described a kind of eucommia abalone 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 the second desalination soaking...

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PUM

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Abstract

The invention discloses eucommia and abalone soy preserved eggplants. The eucommia and abalone soy preserved eggplants are made from, by weight, 280-300 parts of purple eggplants, 9-12 parts of fried tofu, 6-9 parts of flat beans, 5-6 parts of peanut sprouts, 3-4 parts of fresh abalones, 2-3 parts of holly leaves, 3-4 parts of cushaw stems, 1-2 parts of eucommia, 6-8 parts of cinnamon powder, 10-11 parts of fistular onion stalk powder, 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 eggplants are fragrant and delicious in taste, the added fresh abalones have the effects of improving memory and delaying aging, and the added eucommia and various kinds of Chinese herbal medicine have the effects of nourishing the liver and the kidney, strengthening the muscles and bones and reducing blood pressure.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to eggplant with Eucommia abalone 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 insoluble in wa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/218A23L1/24A23L1/33A23L17/40A23L19/20A23L27/60
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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