CN102266031A - Preparation method of sauce rubbed eggplant - Google Patents
Preparation method of sauce rubbed eggplant Download PDFInfo
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- CN102266031A CN102266031A CN2011102266716A CN201110226671A CN102266031A CN 102266031 A CN102266031 A CN 102266031A CN 2011102266716 A CN2011102266716 A CN 2011102266716A CN 201110226671 A CN201110226671 A CN 201110226671A CN 102266031 A CN102266031 A CN 102266031A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a food processing method, in particular to a preparation method of a sauce rubbed eggplant, aiming at providing a making method of the sauce rubbed eggplant and sufficiently showing the nutritional value and the deliciousness of the sauce rubbed eggplant. In a technical scheme adopted by the invention for achieving the aim, the preparation method of the sauce rubbed eggplant comprises the following steps of: (1) selecting materials: selecting tender eggplants; (2) removing stalks and husks: removing the eggplant stalks, and then rubbing the husks away; (3) stewing and cooling: placing the eggplants into a pot, closely covering, completely stewing by using fire, and taking out for complete cooling; (4) soaking: placing into sauce for soaking; (5) draining sauce: fishing out after the soaking, and draining the sauce; and (6) pickling: placing the eggplants into sweet sauce, and pickling for one month to obtain a finished product. The preparation method disclosed by the invention has the beneficial effects of sufficiently retaining the nutrient components and ensuring the golden color, the full sauce and the mellow mouthfeel of the sauce rubbed eggplant through the saucing processes of sauce soaking and sweet sauce pickling; in addition, a saucing process has the advantages of easiness for operation and cost saving property.
Description
Technical field
The present invention relates to a kind of food-processing method, specifically be the preparation method of a kind of sauce mill eggplant.
Background technology
Eggplant is a kind of food common on the popular dining table, and is nutritious, contains multiple nutritional components such as protein, fat, carbohydrate, vitamin and calcium, phosphorus, iron.Particularly the content of citrin is very high.Promptly contain 750 milligrams of citrins in per 100 grams.Citrin can make vascular wall keep elasticity and physiological function; protect cardiovascular, ascorbic acid; this material can strengthen the adhesion strength between human body cell; strengthen the elasticity of capillary, lower the fragility and the permeability of capillary, it is hemorrhage to prevent that capilary from breaking; make the normal function of cardiovascular maintenance; prevent to harden and break,, help to prevent and treat hypertension, coronary heart disease, artery sclerosis and purpura haemorrhagica so often eat a little eggplants.Protect cardiovascular, ascorbic acid: in addition, eggplant is prevented and treated scurvy in addition and is promoted the effect of wound healing.The foreign study result shows that its anti-cancer properties is several times of other vegetables that same purpose is arranged, is anticancer rival; Prevent and treat cancer of the stomach: eggplant contains solanine, can suppress the propagation of digestive system tumor, for preventing and treating cancer of the stomach certain effect is arranged.In addition, the eggplant effect of cancer heat of clearing up and discharging in addition.Multiple alkaloids such as trace elements such as eggplant is also phosphorous, calcium, potassium and choline, trigonelline, stachydrine, solanine.Especially vitamin content is higher in the purple eggplant.Anti-ageing: eggplant contains vitamin E, prevents hemorrhage and anti-senescence function, often eats eggplant, can make that cholesterol levels is unlikely in the blood increases, and delaying human body caducity is had positive meaning.
For the ease of edible, the report of the sauce system eggplant about how is arranged in the prior art much.Traditional handicraft generally is with eggplant at cool bubbly water once, and peeling is again cleaned in clear water then, and is dazzling with bamboo let, put to salt solution and salt down a night, again eggplant is pulled out salt solution and seed are extruded, be put into soak in the soy sauce after, put the sweet fermented flour sauce cylinder into, about 1 month of saucing.But this sauce system method is science not, distinguishes the flavor of based on one-tenth with the soy preserved egg-plant that this type of technology makes, and lacks unique local flavor, and mouthfeel is not good, and because PROCESS FOR TREATMENT is thorough inadequately, and the nutrition in the eggplant is more easily run off, its nutritive value and delicious food are come out by abundant excavation as yet.
Summary of the invention
Purpose of the present invention just provides the preparation method of a kind of sauce mill eggplant, and it can enrich the eating method of eggplant, and its nutritive value and delicious food are manifested fully.
The objective of the invention is to adopt following technical proposals to realize: the preparation method of sauce mill eggplant, its preparation method and step are as follows:
(1) selects materials: select tender eggplant;
(2) go the base of a fruit, peeling: after removing the eggplant base of a fruit, grind off crust;
(3) boiling cooling: eggplant is put into pot, cover completely with fire and boil, well-done, taking-up cools completely;
(4) soak: put into dip and soak;
(5) drop oil: pull out after the immersion, drop removes dip;
(6) pickle: eggplant is put into sweet sauce pickle and be finished product after one month.
The preparation method of described sauce mill eggplant, its preferred for preparation method and step are as follows:
(1) select materials: choosing does not have the tender four door socket eggplants of small holes caused by worms, scar;
(2) go the base of a fruit, peeling: prune behind the eggplant base of a fruit with knife, grind off the purple crust;
(3) a boiling cooling: eggplant is put into pot, cover completely with big fire and boil, well-donely form, take out, put on bamboo mat one by one and cool completely to soft;
(4) soak: before soaking, each eggplant is all pinched, made its inside and outside equally soft, put into dip again and soaked 12 hours with hand;
(5) drop oil: pull out after the immersion, drop removes dip;
(6) pickle: eggplant is put into the sweet jar for making or keeping thick soya bean sauce of getting ready, and every cylinder is put into 200-300, pickles per two days of first half of the month with turning over once down on hand, pickles the back two weeks and turns over once in per 5-6 days, pickles after one month and is finished product.
The described dip of step (4) is that the squeezing of pure natural beans sauce forms: soybeans soaking boils and is cooled to 36 ℃, add flour in soybean and flour weight than the ratio of 2:1 and mixes the yellow mould aspergillus kind of back access, after 2 days maturations of indoor koji, adding salt solution again stirs evenly, put into outdoor vat, accept weather exposure spontaneous fermentation, after ripening in 3 months, want during this time constantly to stir down on the ground, the dip that leaches by squeezing with the sauce base after the maturation is natural soy sauce.This manufacturing process 5,6, carry out the best July.
The described sweet sauce preparation technology of step (6) is: flour and water mixing back are steamed into broken shape grog by machine turns, be cooled to 36 ℃ and insert yellow mould aspergillus kind, by 36 hours maturations of indoor koji, to become put into outdoor vat after salt solution stirs evenly bent the adding, accept natural weather exposure, spontaneous fermentation after ripening in 50 days, during want constantly to stir down on the ground.This manufacturing process 5,6, carry out the best July.
The described boiling of step (3) is for boiling water boiling eggplant, pours into and will constantly stir during adding poach in the pot, boils to medium well approximately: with hand pinch feel the eggplant kernel soft be ripe, it is shapeless to boil eggplant, boils that to owe eggplant not yet done.
The invention has the beneficial effects as follows: under the situation of not destroying the eggplant structure, carry out sauce and grind work, fully kept nutritional labeling; The sauce system process that dip soaks, sweet fermented flour sauce is pickled guarantees that golden yellow color, the dip of mill eggplant is full, mouthfeel is mellow; The technological operation of sauce system is simple, the saving cost.
The specific embodiment
The preparation method of sauce mill eggplant, its preparation method and step are as follows:
(1) select materials: choosing does not have the tender four door socket eggplants of small holes caused by worms, scar; Choosing of eggplant is very crucial, generally begins purchase in annual mid-July, is best with the clovershrub, when an eggplant growth was the most prosperous, (long eggplant in the middle of four wooden forks was four door sockets, and the eggplant quality is best to get its four door socket, bright, tender, seed is few, 1.5 liang-2 two one) as raw material.
(2) go the base of a fruit, peeling: prune behind the eggplant base of a fruit with knife, grind off the purple crust;
(3) a boiling cooling: eggplant is put into pot, cover completely with big fire and boil, well-donely form, take out, put on bamboo mat one by one and cool completely to soft;
(4) soak: before soaking, each eggplant is all pinched, made its inside and outside equally soft, put into dip again and soaked 12 hours with hand; Dip is that the squeezing of pure natural beans sauce forms: soybeans soaking boils and is cooled to 36 ℃, add flour in soybean and flour weight than the ratio of 2:1 and mixes the yellow mould aspergillus kind of back access, after 2 days maturations of indoor koji, adding salt solution again stirs evenly, put into outdoor vat, accept weather exposure spontaneous fermentation, after ripening in 3 months, wanting during this time constantly to stir down on the ground, is natural soy sauce with the dip of cloth sack by the squeezing leaching of packing into of the sauce base after the maturation.This manufacturing process 5,6, carry out the best July.
(5) drop oil: pull out after the immersion, drop removes dip;
(6) pickle: eggplant is put into the sweet jar for making or keeping thick soya bean sauce of getting ready, and every cylinder is put into 200-300, pickles per two days of first half of the month with turning over once down on hand, pickles the back two weeks and turns over once in per 5-6 days, pickles after one month and is finished product.Sweet sauce preparation technology is: flour and water mixing back are steamed into broken shape grog by machine turns, be cooled to 36 ℃ and insert yellow mould aspergillus kind, by 36 hours maturations of indoor koji, to become put into outdoor vat after salt solution stirs evenly bent the adding, accept natural weather exposure, spontaneous fermentation after ripening in 50 days, during want constantly to stir down on the ground.This manufacturing process 5,6, carry out the best July.
Claims (5)
1. sauce grinds the preparation method of eggplant, it is characterized in that preparation method and step are as follows:
(1) selects materials: select tender eggplant;
(2) go the base of a fruit, peeling: after removing the eggplant base of a fruit, grind off crust;
(3) boiling cooling: eggplant is put into pot, cover completely with fire and boil, well-done, taking-up cools completely;
(4) soak: put into dip and soak;
(5) drop oil: pull out after the immersion, drop removes dip;
(6) pickle: eggplant is put into sweet sauce pickle and be finished product after one month.
2. the preparation method of sauce mill eggplant according to claim 1 is characterized in that preparation method and step are as follows:
(1) select materials: choosing does not have the tender four door socket eggplants of small holes caused by worms, scar;
(2) go the base of a fruit, peeling: prune behind the eggplant base of a fruit with knife, grind off the purple crust;
(3) a boiling cooling: eggplant is put into pot, cover completely with big fire and boil, well-donely form, take out, put on bamboo mat one by one and cool completely to soft;
(4) soak: before soaking, each eggplant is all pinched, made its inside and outside equally soft, put into dip again and soaked 12 hours with hand;
(5) drop oil: pull out after the immersion, drop removes dip;
(6) pickle: eggplant is put into the sweet jar for making or keeping thick soya bean sauce of getting ready, and every cylinder is put into 200-300, pickles per two days of first half of the month with turning over once down on hand, pickles the back two weeks and turns over once in per 5-6 days, pickles after one month and is finished product.
3. the preparation method of sauce mill eggplant according to claim 1 and 2 is characterized in that:
The described dip of step (4) is that the squeezing of pure natural beans sauce forms: soybeans soaking boils and is cooled to 36 ℃, add flour in soybean and flour weight than the ratio of 2:1 and mixes the yellow mould aspergillus kind of back access, after 2 days maturations of indoor koji, adding salt solution again stirs evenly, put into outdoor vat, accept weather exposure spontaneous fermentation, after ripening in 3 months, want during this time constantly to stir down on the ground, the dip that leaches by squeezing with the sauce base after the maturation is natural soy sauce.
4. the preparation method of sauce mill eggplant according to claim 1 and 2 is characterized in that:
The described sweet sauce preparation technology of step (6) is: flour and water mixing back are steamed into broken shape grog by machine turns, be cooled to 36 ℃ and insert yellow mould aspergillus kind, by 36 hours maturations of indoor koji, to become put into outdoor vat after salt solution stirs evenly bent the adding, accept natural weather exposure, spontaneous fermentation after ripening in 50 days, during want constantly to stir down on the ground.
5. the preparation method of sauce mill eggplant according to claim 1 and 2 is characterized in that:
The described boiling of step (3) is for boiling water boiling eggplant, pours into and will constantly stir during adding poach in the pot.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011102266716A CN102266031B (en) | 2011-08-09 | 2011-08-09 | Preparation method of sauce rubbed eggplant |
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| CN2011102266716A CN102266031B (en) | 2011-08-09 | 2011-08-09 | Preparation method of sauce rubbed eggplant |
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| CN102266031A true CN102266031A (en) | 2011-12-07 |
| CN102266031B CN102266031B (en) | 2012-12-19 |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039911A (en) * | 2012-12-18 | 2013-04-17 | 山东武定府酿造有限公司 | Pickled Chinese artichoke |
| CN105077099A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Eggplant sauced by honey and jam and preparation method thereof |
| CN105077106A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Black rice and litchi soy-preserved eggplants and preparation method thereof |
| CN105077108A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Eggplant soy-preserved by peanut butter and propolis and making method thereof |
| CN105077100A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Mustard and scallop soy preserved eggplant and preparation method thereof |
| CN105077102A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Coconut shred and sheep soup soy preserved eggplant and preparing method thereof |
| CN105077061A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Sea sedge and minced meat sauced eggplant and preparation method thereof |
| CN105077101A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Dark plum appetizing soy preserved eggplants and preparing method thereof |
| CN105076928A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Coffee walnut seed soy preserved eggplants and making method thereof |
| CN105077103A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Soy-preserved egg plants cooked with matcha powder and pigskin and preparation method thereof |
| CN105077110A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Guilinggao and almond soy-preserved eggplants and preparation method thereof |
| CN105077097A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Oatmeal blood pressure lowering sauced eggplant and preparation method thereof |
| CN105077105A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Mint blood-cooling soy preserved eggplants and making method thereof |
| CN105077104A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Bear and pine nut soy preserved eggplants and making method thereof |
| CN105077107A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Soy-preserved egg plants cooked with preserved-vegetable meat paste and chicken soup and preparation method thereof |
| CN105124496A (en) * | 2015-08-05 | 2015-12-09 | 马鞍山市黄池食品（集团）有限公司 | Coriander and dried shrimp soy preserved eggplants and preparation method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039911A (en) * | 2012-12-18 | 2013-04-17 | 山东武定府酿造有限公司 | Pickled Chinese artichoke |
| CN105077099A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Eggplant sauced by honey and jam and preparation method thereof |
| CN105077106A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Black rice and litchi soy-preserved eggplants and preparation method thereof |
| CN105077108A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Eggplant soy-preserved by peanut butter and propolis and making method thereof |
| CN105077100A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Mustard and scallop soy preserved eggplant and preparation method thereof |
| CN105077102A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Coconut shred and sheep soup soy preserved eggplant and preparing method thereof |
| CN105077061A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Sea sedge and minced meat sauced eggplant and preparation method thereof |
| CN105077101A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Dark plum appetizing soy preserved eggplants and preparing method thereof |
| CN105076928A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Coffee walnut seed soy preserved eggplants and making method thereof |
| CN105077103A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Soy-preserved egg plants cooked with matcha powder and pigskin and preparation method thereof |
| CN105077110A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Guilinggao and almond soy-preserved eggplants and preparation method thereof |
| CN105077097A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Oatmeal blood pressure lowering sauced eggplant and preparation method thereof |
| CN105077105A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Mint blood-cooling soy preserved eggplants and making method thereof |
| CN105077104A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Bear and pine nut soy preserved eggplants and making method thereof |
| CN105077107A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Soy-preserved egg plants cooked with preserved-vegetable meat paste and chicken soup and preparation method thereof |
| CN105124496A (en) * | 2015-08-05 | 2015-12-09 | 马鞍山市黄池食品（集团）有限公司 | Coriander and dried shrimp soy preserved eggplants and preparation method thereof |
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| CN102266031B (en) | 2012-12-19 |
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