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Production method of manual sauced eggplants

A production method and technology of handmade sauce, applied in climate change adaptation, food science, etc., can solve problems such as not easy to absorb sauce, and achieve the effect of reducing sauce making time

Pending Publication Date: 2020-09-15
YONGXIN COUNTY JIANTIAN SAUCE PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for making manual sauced eggplant to solve the technical problem that the sliced ​​eggplant inner flesh is not easy to absorb the flavor of the sauce when the sauce is made

Method used

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  • Production method of manual sauced eggplants
  • Production method of manual sauced eggplants

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A method for making handmade sauced eggplant, comprising the following steps:

[0033] Step 1: Select 500g of slender, fresh and tender eggplant, wash it with clean water and dry the surface of the eggplant, cut into 10 cm long strips, and soak in light salt water with a concentration of 2% for 1 hour , then take it out and rinse it once with clean water;

[0034] Step 2: Weigh the following raw materials according to weight: 50g of edible oil, 200g of soy sauce, 100g of sweet noodle sauce, 100g of bean paste, 20g of oil consumption, 20g of table salt, 10g of rock sugar, 20g of diced green onion, 10g of minced ginger, The minced garlic of 20g, the capsicum powder of 10g, the drinking water of 100g, join above-mentioned raw material in the steamer 1 of sauce making device;

[0035] Step 3: Spread the eggplant in step 1 evenly on the steaming grid plate 102 in the steamer 1, manually pull up and down, and rotate the handle 401 of the eggplant hole making mechanism for a ...

Embodiment 2

[0039] A method for making handmade sauced eggplant, comprising the following steps:

[0040] Step 1: Select 500g of slender, fresh and tender eggplant, wash it with clean water and dry the surface of the eggplant, cut into 20 cm long strips, soak in 2% light salt water for 3 hours , then take it out and rinse with clean water 3 times;

[0041] Step 2: Weigh the following raw materials according to weight: 100g of edible oil, 100g of soy sauce, 200g of sweet noodle sauce, 50g of bean paste, 50g of oil consumption, 10g of table salt, 20g of rock sugar, 10g of diced green onion, 20g of minced ginger, 10g minced garlic, 20g capsicum powder, 100g drinking water, add the above-mentioned raw materials in the steamer 1 of the sauce making device;

[0042] Step 3: Spread the eggplant in step 1 evenly on the steaming grid plate 102 in the steamer 1, manually pull up and down, and rotate the handle 401 of the eggplant hole making mechanism 10 times in total, so that the eggplant hole m...

Embodiment 3

[0045] A method for making handmade sauced eggplant, comprising the following steps:

[0046]Step 1: Select 500g of slender, fresh and tender eggplant, wash it with clean water and dry the surface of the eggplant, cut into 15 cm long strips, soak in light salt water with a concentration of 2% for 2 hours , then take it out and rinse with clean water 3 times;

[0047] Step 2: Weigh the following raw materials according to weight: 85g of edible oil, 150g of soy sauce, 150g of sweet noodle sauce, 100g of bean paste, 30g of oil consumption, 15g of table salt, 15g of rock sugar, 15g of diced green onion, 15g of minced ginger, The minced garlic of 15g, the capsicum powder of 15g, the drinking water of 100g, join above-mentioned raw material in the steamer 1 of sauce making device;

[0048] Step 3: Spread the eggplant in step 1 evenly on the steaming grid plate 102 in the steamer 1, manually pull up and down, and rotate the handle 401 of the eggplant hole making mechanism 8 times in...

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Abstract

The invention relates to the technical field of production of sauced eggplants, and discloses a production method of manual sauced eggplants. The production method comprises the following steps: strip-like eggplants are selected, thoroughly cleaned with clear water, water on surfaces of the eggplants is wiped off, and the eggplants are cut into strips and soaked and cleaned with clear water; raw materials comprising cooking oil, soy sauce, sweet soybean paste, bean paste, oyster oil, table salt, rock sugar, chopped scallion, minced ginger, minced garlic, chili powder and drinking water are added to a steamer of a sauce processing device; and the eggplants are uniformly spread on a steaming grating in the steamer of the sauce processing device, a handle of an eggplant hole production mechanism is manually and vertically pulled and rotated, so that eggplant hole production needles produce eggplant holes in the surfaces of the eggplants, boiling sauce overflows upwards to reach the surfaces of the eggplants on the steaming grating, the sauce continuously immerse inner pulp of the eggplants through sections at two ends and eggplant holes until the sauce is completely absorbed by the inner pulp of the eggplants to obtain the manual sauced eggplants. The sauce enters the inner pulp of the eggplants more easily due to the eggplant holes, and the sauce processing time is shortened.

Description

technical field [0001] The invention relates to the technical field of making sauced eggplant, in particular to a method for making handmade sauced eggplant. Background technique [0002] At present, the production method of sauced eggplant includes the following steps: Step 1, select slender, fresh and tender eggplants, wash and dry them, cut them into three-centimeter-long sections, and then split each section vertically into four parts; Step 2, Sprinkle some salt on the cut eggplant and marinate for 24 hours, then wrap it with gauze and press it with a heavy object; step 3, chop the onion into fine pieces, and mix it with soy sauce, chili powder, minced garlic, and sesame seeds Seasoning sauce; step 4, after squeezing the water from the eggplant, put it in a ventilated place to dry the skin, then sprinkle the prepared seasoning sauce on the eggplant layer by layer, put it in a jar, cover it Strict; step five, take it out and eat after three to four days. [0003] In the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20Y02A40/90
Inventor 李志良
Owner YONGXIN COUNTY JIANTIAN SAUCE PROD CO LTD
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