CN102475234A - Novel eggplant can - Google Patents
Novel eggplant can Download PDFInfo
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- CN102475234A CN102475234A CN2010105543843A CN201010554384A CN102475234A CN 102475234 A CN102475234 A CN 102475234A CN 2010105543843 A CN2010105543843 A CN 2010105543843A CN 201010554384 A CN201010554384 A CN 201010554384A CN 102475234 A CN102475234 A CN 102475234A
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Abstract
The invention relates to a novel eggplant can and a preparation method thereof. The eggplant can provided by the invention comprises, on a weight basis: 195-210 parts of fried eggplants, 38-45 parts of condiment, and 4-8 parts of soup seasoning; the condiment comprises, on a weight basis: 7.45-8.62 parts of capsicum, 15-16.2 parts of onion, 7.5-8.8 parts of carrots, 7.4-8.5 parts of garlic, and 0.8-1.5 parts of soy sauce; every 100 parts by weight of the soup seasoning with a pH value of 3.5-4.2 comprises, on a weight basis: 1.5-2.5 parts of refined salt, 13.3-14.5 parts of white sugar, 0.4-0.55 parts of glacial acetic acid, and 0.75-1.10 parts of monosodium glutamate; a method for preparing the eggplant can comprises the following steps of material selection, treatment, frying, condiment preparation, can filling, sealing and sterilization. The eggplant can of the invention has dainty ingredients, and abundant taste; the preparation process adopts low temperature frying technology, which avoids the generation of carcinogenic substances with thermal decomposition property.
Description
Technical field
The present invention relates to a kind of canned vegetables and preparation method thereof, specifically is a kind of novel canned eggplant and preparation method thereof.
Background technology
The quickening of the raising of Along with people's material life quality and work, rhythm of life, people are increasing to the demand of instant food, require also increasingly high.But instant food kind and the taste sold in the market are single; With all kinds of staple foods and meat packing article is main; Convenient dish is still rare at present; And vegetables be in people's diet indispensable part, so the exploitation of convenient vegetable can and development just to become one on the market big blank.
Eggplant is the very abundant vegetables of a kind of nutrition.Contain protein 2.3 grams in per 100 gram eggplants, crude fibre 1.1 grams, fat 0.1 gram, 20 milligrams of calcium, 0.4 milligram of iron, 0.04 milligram of vitamin A, 5 milligrams of vitamin Cs are tieed up 0.03 milligram of plain B1,0.04 milligram of vitamin B2,0.5 milligram of Buddhist nun's theobromine.Eggplant contains 8 seed amino acids and trace element.Contain a large amount of vitamin Es and citrin in the cortex of eggplant.Citrin has the fine vascular of improvement fragility, the intercellular adhesion of enhances human body and prevent hemorrhage effect.Contain liquiritin, faenum graecum glucoside, stachydrine and choline etc. in the eggplant, these materials have the effect that reduces blood cholesterol.Eggplant also contains the anticancer component solanine, and it can suppress the propagation of digestive system tumor, can reduce the particularly incidence of disease of the carcinoma of the rectum of cancer.Eggplant is nutritious, special taste, be in people's daily life one of indispensable vegetable variety. and the kind of canned eggplant is single in the market, is not enough to satisfy needs of people.
Take following steps to make: to choose fresh eggplant, revolve the eggplant stalk, clean; The eggplant of cleaning is connected the skill in using a kitchen knife in cookery be cut into sheet, keep eggplant shape can not loose from becoming monolithic; It is thoroughly fried to put into oil; Soak into the cooking with soy sauce; Process the can finished product after bottling, sealing, the sterilization.The defective of this patent application is: not open fried system temperature, fried system time; The content of flavouring such as salt, sugar in the finished product is not disclosed; Do not disclose the pH value of finished product,, can't carry out quality control product so described preparation method is unfavorable for large-scale production.
Summary of the invention
To the defective and the blank of canned eggplant in the market, the object of the present invention is to provide canned eggplant of a kind of tasty, nutrient health and preparation method thereof.
Novel canned eggplant provided by the invention contains: fried eggplant 195～210 by weight, small powder 38～45 and soup stock 4～8; Said small powder contains: capsicum 7.45～8.62 by weight, onion 15～16.2, carrot 7.5～8.8, garlic 7.4～8.5 and soy sauce 0.8～1.5; Per 100 weight portion pH values are in 3.5～4.2 the said soup stock, to contain: refined salt 1.5～2.5 by weight, white sugar 13.3～14.5, glacial acetic acid 0.4～0.55 and monosodium glutamate 0.75～1.1.
Preferred canned eggplant provided by the invention, the pH value of regulating said soup stock with citric acid.
Preferred canned eggplant provided by the invention contains: fried eggplant 200～205 by weight, small powder 40～42 and soup stock 5～6; Said small powder contains: capsicum 7.88～8.3 by weight, onion 15.5～15.8, carrot 8～8.4, garlic 7.8～8.2 and soy sauce 1～1.2; Per 100 weight portion pH values are in 3.8～4 the said soup stock, to contain: refined salt 1.8～2.O by weight, white sugar 13.5～14, glacial acetic acid 0.45～0.5 and monosodium glutamate 0.85～0.95.
A kind of method for preparing novel canned eggplant provided by the invention, comprise selection, processing, fried, join small powder, join soup stock, tinning, sealing and sterilisation step:
(1) selection: choose fresh and tender rectangular eggplant;
(2) handle: it is the disk of 2.0～2.5cm that the eggplant crosscut after will cleaning becomes thickness, and garlic, carrot are cut into the fourth shape piece of 1cm * 1cm * 1cm, onion, capsicum is cut into the square of 1cm * 1cm;
(3) fried: the eggplant that cuts is carried out fried, temperature is 145～165 ℃, and the time is 3～6 minutes;
(4) join small powder: the capsicum by weight 7.45 that step (2) is handled well～8. 62, onion 15～16.2, carrot 7.5～8.8, garlic 7.4～8.5 and soy sauce 0.8～1.5 mixing and stirring;
(5) join soup stock: in per 100 weight portion soup stocks, contain: refined salt 1.5～2.5 by weight, white sugar 13.3～14.5, glacial acetic acid 0.4～0.55 and monosodium glutamate 0.75～1.1, and with lemon acid for adjusting pH value 3.5～4.2;
(6) tinning: fried eggplant 195～210 that will be by weight mixes tinning with the small powder 38～45 of step (4) preparation, and adds the soup stock 4～8 of step (5) preparation by weight;
(7) sealing: 72～80 ℃ of manual works of steam discharge to central temperature are sealed, and opening jar vacuum is 0.04～0.09Mpa;
(8) sterilization: rolling sterilization, sterilization water temperature are 95～105 ℃, and sterilizing time is 25～35 minutes, and can is cooled to 30～45 ℃.
A kind of preferred version of canned eggplant preparation method provided by the invention does, the frying temperature of step (3) eggplant is 155～160 ℃, and the time is 4～5 minutes.
A kind of preferred version of canned eggplant preparation method provided by the invention does, step (8) sterilization water temperature is 98～100 ℃, and sterilizing time is 28～30 minutes, and can is cooled to 35～40 ℃.
The unit of weight portion of the present invention can be gram, kilogram, and kilogram, jin, a traditional unit of weight, measurement units commonly used such as ton, but be not limited to these units.
In method provided by the present invention; Said edible oil is selected from: one or more in soybean oil, peanut oil, rapeseed oil, olive oil, sunflower oil, sesame oil, brown tung oil, salad oil, the ready-mixed oil; Wherein preferred: one or more in peanut oil, olive oil, sunflower oil, brown tung oil, the salad oil, further preferred sunflower oil.
The way of eggplant generally adopts fried or fires; Confirm after deliberation, when oily temperature reaches 250 ℃, will produce a large amount of thermal oxide analytes; Comprising known carcinogenic, mutagenic matters such as BaP, volatile nitrosamine, heterocyclic amine compounds, be harmful to health.So this product adopts lower temperature fried, not only makes the eggplant mouthfeel aromatic, has kept the original nutrient of eggplant own simultaneously.Simultaneously glacial acetic acid and citric acid can also prevent the eggplant brown stain except transferring the pH value, make the canned eggplant finished product not only delicious but also appearance luster is good.
Canned eggplant of the present invention, the advantage that has is:
1. batching is fastidious, rich in taste;
2. nutrient health adopts the low-temperature frying technology, avoids producing the carcinogen of thermal decomposition;
3. strict control of quality is convenient in preparation method whole process using mechanized manufacturing industry production.
The specific embodiment
Do further description in the face of canned eggplant of the present invention and preparation method thereof down, but do not limit the present invention.
Embodiment 1
A kind of canned eggplant contains: fried eggplant 195g, small powder 45g and soup stock 4g; Wherein, small powder contains: capsicum 7.45g, onion 16. 2g, carrot 7.5g, garlic 8.5g and soy sauce 0.8g; Every 100g pH value is in 3.5 the soup stock, to contain: refined salt 1.5g, white sugar 14.5g, glacial acetic acid 0.4g and monosodium glutamate 1.1g.
Embodiment 2
A kind of canned eggplant contains: fried eggplant 210g, small powder 38g and soup stock 8g; Wherein, small powder contains: capsicum 8.62g, onion 15g, carrot 8.8g, garlic 7.4g and soy sauce 1.5g; Every 100g pH value is in 4.2 the soup stock, to contain: refined salt 2.5g, white sugar 13.3g, glacial acetic acid 0.55g and monosodium glutamate 0.75g.
Embodiment 3
A kind of canned eggplant contains: fried eggplant 206g, small powder 43g and soup stock 7g; Wherein, small powder contains: capsicum 8.4g, onion 16g, carrot 8.5g, garlic 7.5g and soy sauce 1.3g; In every 100g soup stock, contain: refined salt 2.2g, white sugar 14.2g, glacial acetic acid 0.42g and monosodium glutamate 1g, and the pH value of using citric acid to regulate soup stock is 3.7.
Embodiment 4
A kind of canned eggplant contains: fried eggplant 200g, small powder 42g and soup stock 5g; Wherein, small powder contains: capsicum 7.88g, onion 15.5g, carrot 8.4g, garlic 7.8g and soy sauce 1.2g; Every 100g pH value is in 3.8 the soup stock, to contain: refined salt 1. 8g, white sugar 14g, glacial acetic acid 0.45g and monosodium glutamate 0.95g.
Embodiment 5
A kind of canned eggplant contains: fried eggplant 205g, small powder 40g and soup stock 6g; Wherein, small powder contains: capsicum 8.3g, onion 15.8g, carrot 8g, garlic 8. 2g and soy sauce 1g; Every 100g pH value is in 4 the soup stock, to contain: refined salt 2.0g, white sugar 13.5g, glacial acetic acid 0.5g and monosodium glutamate 0.85g.
Embodiment 6
A kind of canned eggplant contains: fried eggplant 202g, small powder 41g and soup stock 5.5g; Wherein, small powder contains: capsicum 8g, onion 15.7g, carrot 8.2g, garlic 8g and soy sauce 1.1g; In every 100g soup stock, contain: refined salt 1.9g, white sugar 13.8g, glacial acetic acid 0.48g and monosodium glutamate 0.9g, and the pH value of using citric acid to regulate soup stock is 3.9.
Embodiment 7
A kind of method for preparing canned eggplant, comprise selection, processing, fried, join small powder, join soup stock, tinning, sealing and sterilisation step:
(1) selection: choose fresh and tender rectangular eggplant;
(2) handle: it is the disk of 2.0cm that the eggplant crosscut after will cleaning becomes thickness, and garlic, carrot are cut into the fourth shape piece of 1cm * 1cm * 1cm, onion, capsicum is cut into the square of 1cm * 1cm;
(3) fried: the eggplant that cuts is carried out fried, temperature is 145 ℃, and the time is 6 minutes;
(4) join small powder: capsicum 7.45g, onion 16.2g, carrot 7.5g, garlic 8.5g and soy sauce 0.8g mixing and stirring that step (2) is handled well;
(5) join soup stock: in every 100g soup stock, contain: refined salt 1.5g, white sugar 14. 5g, glacial acetic acid 0.4g and monosodium glutamate 1.1g, and with lemon acid for adjusting pH value 3.5;
(6) tinning: the small powder 45g of fried eggplant 195g and step (4) preparation is mixed tinning, and add the soup stock 4g of step (5) preparation;
(7) sealing: 72 ℃ of manual works of steam discharge to central temperature are sealed, and opening jar vacuum is 0.04Mpa;
(8) sterilization: rolling sterilization, sterilization water temperature are 95 ℃, and sterilizing time is 35 minutes, and can is cooled to 30 ℃.
Embodiment 8
A kind of method for preparing canned eggplant, comprise selection, processing, fried, join small powder, join soup stock, tinning, sealing and sterilisation step:
(1) selection: choose fresh and tender rectangular eggplant;
(2) handle: it is the disk of 2.5cm that the eggplant crosscut after will cleaning becomes thickness, and garlic, carrot are cut into the fourth shape piece of lcm * 1cm * lcm, onion, capsicum is cut into the square of 1cm * 1cm;
(3) fried: the eggplant that cuts is carried out fried, temperature is 165 ℃, and the time is 3 minutes;
(4) join small powder: capsicum 8.62g, onion 15g, carrot 8.8g, garlic 7.4g and soy sauce 1.5g mixing and stirring that step (2) is handled well;
(5) join soup stock: in every l00g soup stock, contain: refined salt 2.5g, white sugar 13.3g, glacial acetic acid 0.55g and monosodium glutamate 0.75g, and with lemon acid for adjusting pH value 4.2;
(6) tinning: the small powder 38g of fried eggplant 210g and step (4) preparation is mixed tinning, and add the soup stock 8g of step (5) preparation;
(7) sealing: 80 ℃ of manual works of steam discharge to central temperature are sealed, and opening jar vacuum is 0.09Mpa;
(8) sterilization: rolling sterilization, sterilization water temperature are 105 ℃, and sterilizing time is 25 minutes, and can is cooled to 45 ℃.
Embodiment 9
A kind of method for preparing canned eggplant, comprise selection, processing, fried, join small powder, join soup stock, tinning, sealing and sterilisation step:
(1) selection: choose fresh and tender rectangular eggplant;
(2) handle: it is the disk of 2.1cm that the eggplant crosscut after will cleaning becomes thickness, and garlic, carrot are cut into the fourth shape piece of 1cm * 1cm * 1cm, onion, capsicum is cut into the square of lcm * lcm;
(3) fried: the eggplant that cuts is carried out fried, temperature is 148 ℃, and the time is 5.5 minutes;
(4) join small powder: capsicum 8.2g, onion 15.8g, carrot 8.1g, garlic 7.9g and soy sauce 1.1g mixing and stirring that step (2) is handled well;
(5) join soup stock: in every 100g soup stock, contain: refined salt 1.9g, white sugar 13.6g, glacial acetic acid 0.48g and monosodium glutamate 0.85g, and with lemon acid for adjusting pH value 3.9;
(6) tinning: the small powder 41g of fried eggplant 202g and step (4) preparation is mixed tinning. and add the soup stock 5.2g that step (5) is prepared;
(7) sealing: 78 ℃ of manual works of steam discharge to central temperature are sealed, and opening jar vacuum is 0.06Mpa;
(8) sterilization: rolling sterilization, sterilization water temperature are 102 ℃, and sterilizing time is 26 minutes, and can is cooled to 31 ℃.
Embodiment 10
A kind of method for preparing canned eggplant, comprise selection, processing, fried, join small powder, join soup stock, tinning, sealing and sterilisation step:
(1) selection: choose fresh and tender rectangular eggplant;
(2) handle: it is the disk of 2.2cm that the eggplant crosscut after will cleaning becomes thickness, and garlic, carrot are cut into the fourth shape piece of 1cm * 1cm * 1cm, onion, capsicum is cut into the square of 1cm * 1cm;
(3) fried: the eggplant that cuts is carried out fried, temperature is 155 ℃, and the time is 5 minutes;
(4) join small powder: capsicum 7.9g, onion 15.7g, carrot 8.3g, garlic 7.7g and soy sauce 1.3g mixing and stirring that step (2) is handled well;
(5) join soup stock: in every lOOg soup stock, contain: refined salt 1.6g, white sugar 13.7g, glacial acetic acid 0.49g and monosodium glutamate 0.94g, and with lemon acid for adjusting pH value 3.8;
(6) tinning: the small powder 42g of fried eggplant 198g and step (4) preparation is mixed tinning, and add the soup stock 6.4g of step (5) preparation;
(7) sealing: 76 ℃ of manual works of steam discharge to central temperature are sealed, and opening jar vacuum is 0.08Mpa;
(8) sterilization: rolling sterilization, sterilization water temperature are 98 ℃, and sterilizing time is 30 minutes, and can is cooled to 40 ℃.
Embodiment 11
A kind of method for preparing canned eggplant, comprise selection, processing, fried, join small powder, join soup stock, tinning, sealing and sterilisation step:
(1) selection: choose fresh and tender rectangular eggplant;
(2) handle: it is the disk of 2.3cm that the eggplant crosscut after will cleaning becomes thickness, and garlic, carrot are cut into the fourth shape piece of 1cm * 1cm * 1cm, onion, capsicum is cut into the square of 1cm * 1cm;
(3) fried: the eggplant that cuts is carried out fried, temperature is 160 ℃, and the time is 4 minutes;
(4) join small powder: capsicum 8.25g, onion 15.9g, carrot 8.4g, garlic 7.6g and soy sauce 0.9g mixing and stirring that step (2) is handled well;
(5) join soup stock: in every 100g soup stock, contain: refined salt 1.7g, white sugar 13.6g, glacial acetic acid 0.46g and monosodium glutamate 0.88g, and with lemon acid for adjusting pH value 3.6;
(6) tinning: the small powder 39.5g of fried eggplant 207g and step (4) preparation is mixed tinning, and add the soup stock 6.2g of step (5) preparation;
(7) sealing: 77 ℃ of manual works of steam discharge to central temperature are sealed, and opening jar vacuum is 0.07Mpa;
(8) sterilization: rolling sterilization, sterilization water temperature are 100 ℃, and sterilizing time is 28 minutes, and can is cooled to 35 ℃.
Embodiment 12
A kind of method for preparing canned eggplant, comprise selection, processing, fried, join small powder, join soup stock, tinning, sealing and sterilisation step:
(1) selection: choose fresh and tender rectangular eggplant;
(2) handle: it is the disk of 2.4cm that the eggplant crosscut after will cleaning becomes thickness, and garlic, carrot are cut the fourth shape piece of 1cm * 1cm * 1cm, onion, capsicum is cut into the square of lcm * lcm;
(3) fried: the eggplant that cuts is carried out fried, temperature is 158 ℃, and the time is 4.5 minutes;
(4) join small powder: capsicum 8.5g, onion 15.4g, carrot 8.1g, garlic 8.3g and soy sauce 1g mixing and stirring that step (2) is handled well;
(5) join soup stock: in every 100g soup stock, contain: refined salt 2.3g, white sugar 13. 5g, glacial acetic acid 0.44g and monosodium glutamate 0.95g, and with lemon acid for adjusting pH value 4;
(6) tinning: the small powder 38.5g of fried eggplant 203g and step (4) preparation is mixed tinning, and add the soup stock 5.9g of step (5) preparation;
(7) sealing: 79 ℃ of manual works of steam discharge to central temperature are sealed, and opening jar vacuum is 0.05Mpa;
(8) sterilization: rolling sterilization, sterilization water temperature are 99 ℃, and sterilizing time is 29 minutes, and can is cooled to 37 ℃.
Claims (2)
1. novel canned eggplant, it is characterized in that: said can contains, fried eggplant 195～210 by weight, small powder 38～45 and soup stock 4～8; Said small powder contains: capsicum 7.45～8.62 by weight, onion 15～16.2, carrot 7.5～8.8, garlic 7.4～8.5 and soy sauce 0.8～1.5; Per 100 weight portion pH values are in 3.5～4.2 the said soup stock, to contain: refined salt 1.5～2.5 by weight, white sugar 13.3～14.5, glacial acetic acid 0.4～0.55 and monosodium glutamate 0.75～1.1.
2. method for preparing novel canned eggplant as claimed in claim 1 is characterized in that: comprise selection, processing, fried, join small powder, join soup stock, tinning, sealing and sterilisation step,
(1) selection: choose fresh and tender rectangular eggplant;
(2) handle: it is the disk of 2.0～2.5cm that the eggplant crosscut after will cleaning becomes thickness, and garlic, carrot are cut into the fourth shape piece of 1cm * 1cm * 1cm, onion, capsicum is cut into the square of 1cm * 1cm;
(3) fried: the eggplant that cuts is carried out fried, temperature is 145～165 ℃, and the time is 3～6 minutes;
(4) join small powder: capsicum by weight 7.45～8.62, onion 15～16.2, carrot 7.5～8.8, garlic 7.4～8.5 and soy sauce 0.8～1.5 mixing and stirring that step (2) is handled well;
(5) join soup stock: in per 100 weight portion soup stocks, contain: refined salt 1.5～2.5 by weight, white sugar 13.3～14.5, glacial acetic acid 0.4～0.55 and monosodium glutamate 0.75～1.1, and with lemon acid for adjusting pH value 3.5～4.2;
(6) tinning: fried eggplant 195～210 that will be by weight mixes tinning with the small powder 38～45 of step (4) preparation, and adds the soup stock 4～8 of step (5) preparation by weight;
(7) sealing: 72～80 ℃ of manual works of steam discharge to central temperature are sealed, and opening jar vacuum is 0.04～0.09Mpa;
(8) sterilization: rolling sterilization, sterilization water temperature are 95～105 ℃, and sterilizing time is 25～35 minutes, and can is cooled to 30～45 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105543843A CN102475234A (en) | 2010-11-23 | 2010-11-23 | Novel eggplant can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105543843A CN102475234A (en) | 2010-11-23 | 2010-11-23 | Novel eggplant can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102475234A true CN102475234A (en) | 2012-05-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105543843A Pending CN102475234A (en) | 2010-11-23 | 2010-11-23 | Novel eggplant can |
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| Country | Link |
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| CN (1) | CN102475234A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284092A (en) * | 2013-06-08 | 2013-09-11 | 杨玉萍 | Preparation method of conveniently edible eggplant roll |
| CN104799232A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Minced garlic dried eggplant and preparation method thereof |
| CN106962844A (en) * | 2017-04-17 | 2017-07-21 | 安徽省雷氏农业科技有限公司 | A kind of preparation method of nutrition eggplant grain |
-
2010
- 2010-11-23 CN CN2010105543843A patent/CN102475234A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284092A (en) * | 2013-06-08 | 2013-09-11 | 杨玉萍 | Preparation method of conveniently edible eggplant roll |
| CN104799232A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Minced garlic dried eggplant and preparation method thereof |
| CN106962844A (en) * | 2017-04-17 | 2017-07-21 | 安徽省雷氏农业科技有限公司 | A kind of preparation method of nutrition eggplant grain |
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Application publication date: 20120530 |