CN102813166A - Eggplant and cowpea mixed fresh-keeping processing method - Google Patents
Eggplant and cowpea mixed fresh-keeping processing method Download PDFInfo
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- CN102813166A CN102813166A CN2012103285738A CN201210328573A CN102813166A CN 102813166 A CN102813166 A CN 102813166A CN 2012103285738 A CN2012103285738 A CN 2012103285738A CN 201210328573 A CN201210328573 A CN 201210328573A CN 102813166 A CN102813166 A CN 102813166A
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Abstract
The invention discloses an eggplant and cowpea mixed fresh-keeping processing method. According to the method, the raw materials used by the method comprise: (1) main materials: eggplant and cowpea according to the proportion of 1:1, one portion is 10kg, including 5kg of eggplant and 5kg of cowpea; (2) auxiliary materials: fresh purplish red pepper, ginger and garlic in the proportion of 1kg: 0.4kg: 0.4kg in one portion; and (3) seasonings: 300-800g of edible salt, 500-1500g of white spirit and 50-500g of rock candy. By the method provided by the invention, the eggplant and the cowpea can be kept fresh for a long time, the processed finished products can be stored for at least two years, a bottle cap can be screwed down after use each time, and the processed finished products are sealed and kept off from sunshine. The fresh-keeping method is simple in operation and suitable for wide popularization.
Description
Technical field
The present invention relates to the vegetables preparation, specifically is the processing method for keeping fresh that a kind of eggplant, cowpea mix.
Background technology
Eggplant, cowpea are one of the most edible vegetables of people, and eggplant contains abundant vitamin A, B1, B2, C, P, fat, protein, solanine etc.Have reduce cholesterol, hypertension, softening blood vessel, anticancer, prevent effects such as spitting of blood, age mark, scurvy.Cowpea contains the good protein that is easily absorbed by the body, multivitamin, trace element etc., improving a poor appetite arranged, improves antiviral ability, the effect of treatment diabetes, strengthening spleen, tonifying kidney.
It is raw material that the inventor adopts the ripe eggplant and the cowpea of the ecosystem plantation of the Guizhou Province southeast; Developed a kind of eggplant, cowpea of making meticulously without boiling; Ready-to-serve processing method for keeping fresh; Fill up the blank of this respect for a long time, made people can enjoy nutritious eggplant and cowpea whenever and wherever possible.
Summary of the invention
The processing method for keeping fresh that the object of the present invention is to provide a kind of eggplant, cowpea to mix, this method can make eggplant, cowpea long-period freshness preserving and instant edible.
For realizing the object of the invention, the technical scheme that the inventor provides is: the raw material of the processing method for keeping fresh that a kind of eggplant, cowpea mix is: major ingredient: eggplant, cowpea in the 1:1 ratio, are 1 part with 10kg, wherein eggplant, each 5kg of cowpea; Auxiliary material: light violet pimiento, ginger, garlic are 1 part in the 1kg:0.4kg:0.4kg ratio successively; Batching: edible salt 300-800g, liquor 500-1500g, rock sugar 50-500g.
Making step: (1) is selected fresh eggplant, the cowpea of plucking for use, and moisture content is cleaned, dried to clear water in 48 hours; Cowpea is cut into the long joint of 5 mm, and eggplant breaks 4 lobes, is cut into the long joint of 7mm again;
(2) clean joint or the fourth that is cut into 3mm length to auxiliary material;
(3) contain in the big basin of being convenient to stir by 1 part of auxiliary material of 1 portion of major ingredient, pour liquor, edible salt, rock sugar in proportion into and mix thoroughly;
(4) mix the back thoroughly and placed under the sunlight airing two days with leaking end container, or dry, moisture remains between the 15-20% of gross mass, and salt content is less than 10% of gross mass;
(5) pack in the plastic barrel, the normal temperature lower seal is preserved fermentation in 30 days;
(6) the edible or sale of bottle packing.
In the above-mentioned steps (3), the mouthfeel that happiness sweet taste person can like according to oneself suitably increases the rock sugar ratio.
Storage requirement: sealing, avoid the sunshine direct projection to preserve under the normal temperature.
Shelf-life: 360 days.
Eating method: direct-edible, also can fry, boil in a covered pot over a slow fire with meat.
The inventor points out: above-mentioned light violet pimiento is the stage of ripeness of capsicum between green pepper and hot red pepper, and this moment, capsicum was an aubergine, or half green grass or young crops half is purple, and half red half purple is livid purple red alternate state.Light violet pimiento is the most pungent period of capsicum, and is all bright pepperyyer than green pepper, hot red pepper, had a preference for by liking peppery personage.
The discrimination method that the purple green pepper of making as stated above is rotten: 1, smell the musty peculiar smell is arranged.2, caking is mouldy.
Adopt method of the present invention not only can make eggplant and cowpea long-period freshness preserving; And processed finished product can preserve 2 years at least, tightened bottle cap after only need taking at every turn, sealed and avoid the sunlight direct projection; This method is a kind of simple to operate, is suitable for the preservation method of extensively promoting.
The specific embodiment
Embodiment 1
It is raw material that the inventor adopts the Guizhou Province southeast local fresh eggplant and cowpea, in the 1:1 ratio, is 1 part with 10kg, wherein eggplant, each 5kg of cowpea; Auxiliary material: light violet pimiento, ginger, garlic are 1 part in the 1kg:0.4kg:0.4kg ratio successively; Batching: edible salt 300-800g, liquor 500-1500g, rock sugar 50-500g.
Making step: (1) is selected fresh eggplant, the cowpea of plucking for use, and moisture content is cleaned, dried to clear water in 48 hours; Cowpea is cut into the long joint of 5 mm, and eggplant breaks 4 lobes, is cut into the long joint of 7mm again;
(2) clean the fourth that is cut into 3mm length to auxiliary material;
(3) contain in the big basin of being convenient to stir by 1 part of auxiliary material of 1 portion of major ingredient, pour liquor 1000g, edible salt 500g, rock sugar 200g into and mix thoroughly;
(4) mix the back thoroughly and placed under the sunlight airing two days with leaking end container, or dry, moisture remains between the 15-20% of gross mass, and salt content is less than 10% of gross mass;
(5) pack in the plastic barrel, the normal temperature lower seal is preserved fermentation in 30 days;
(6) the edible or sale of bottle packing.
Embodiment 2
It is raw material that the inventor adopts the Guizhou Province southeast local fresh eggplant and cowpea, in the 1:1 ratio, is 1 part with 10kg, wherein eggplant, each 5kg of cowpea; Auxiliary material: light violet pimiento, ginger, garlic are 1 part in the 1kg:0.4kg:0.4kg ratio successively; Batching: edible salt 300-800g, liquor 500-1500g, rock sugar 50-500g.
Making step: (1) is selected fresh eggplant, the cowpea of plucking for use, and moisture content is cleaned, dried to clear water in 48 hours; Cowpea is cut into the long joint of 5 mm, and eggplant breaks 4 lobes, is cut into the long joint of 7mm again;
(2) clean the fourth that is cut into 3mm length to auxiliary material;
(3) contain in the big basin of being convenient to stir by 1 part of auxiliary material of 1 portion of major ingredient, pour liquor 1500g, edible salt 800g, rock sugar 500g into and mix thoroughly;
(4) mix the back thoroughly and placed under the sunlight airing two days with leaking end container, or dry, moisture remains between the 15-20% of gross mass, and salt content is less than 10% of gross mass;
(5) pack in the plastic barrel, the normal temperature lower seal is preserved fermentation in 30 days;
(6) the edible or sale of bottle packing.
Embodiment 3
It is raw material that the inventor adopts the Guizhou Province southeast local fresh eggplant and cowpea, in the 1:1 ratio, is 1 part with 10kg, wherein eggplant, each 5kg of cowpea; Auxiliary material: light violet pimiento, ginger, garlic are 1 part in the 1kg:0.4kg:0.4kg ratio successively; Batching: edible salt 300-800g, liquor 500-1500g, rock sugar 50-500g.
Making step: (1) is selected fresh eggplant, the cowpea of plucking for use, and moisture content is cleaned, dried to clear water in 48 hours; Cowpea is cut into the long joint of 5 mm, and eggplant breaks 4 lobes, is cut into the long joint of 7mm again;
(2) clean the joint that is cut into 3mm length to auxiliary material;
(3) contain in the big basin of being convenient to stir by 1 part of auxiliary material of 1 portion of major ingredient, pour liquor 500g, edible salt 300g, rock sugar 50g into and mix thoroughly;
(4) mix the back thoroughly and placed under the sunlight airing two days with leaking end container, or dry, moisture remains between the 15-20% of gross mass, and salt content is less than 10% of gross mass;
(5) pack in the plastic barrel, the normal temperature lower seal is preserved fermentation in 30 days;
(6) the edible or sale of bottle packing.
Claims (3)
1. the processing method for keeping fresh that mixes of an eggplant, cowpea, it is characterized in that the employed raw material of this method is: (1) major ingredient: eggplant, cowpea in the 1:1 ratio, are 1 part with 10kg, wherein eggplant, each 5kg of cowpea; (2) auxiliary material: light violet pimiento, ginger, garlic are 1 part in the 1kg:0.4kg:0.4kg ratio successively; (3) batching: edible salt 300-800g, liquor 500-1500g, rock sugar 50-500g.
2. the processing method for keeping fresh that mixes of an eggplant, cowpea, it is characterized in that the making step of this method is following: (1) is selected fresh eggplant, the cowpea of plucking for use, and moisture content is cleaned, dried to clear water in 48 hours; Cowpea is cut into the long joint of 5 mm, and eggplant breaks 4 lobes, is cut into the long joint of 7mm again;
(2) clean joint or the fourth that is cut into 3mm length to auxiliary material;
(3) contain in the big basin of being convenient to stir by 1 part of auxiliary material of 1 portion of major ingredient, pour liquor, edible salt, rock sugar in the 1kg:0.4kg:0.4kg ratio and mix thoroughly;
(4) mix the back thoroughly and placed under the sunlight airing two days with leaking end container, or dry, moisture remains between the 15-20% of gross mass, and salt content is less than 10% of gross mass;
(5) pack in the plastic barrel, the normal temperature lower seal is preserved fermentation in 30 days;
(6) the edible or sale of bottle packing.
3. the processing method for keeping fresh that eggplant as claimed in claim 2, cowpea mix is characterized in that in the above-mentioned steps (3), and the mouthfeel that happiness sweet taste person can like according to oneself suitably increases the rock sugar ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103285738A CN102813166A (en) | 2012-09-07 | 2012-09-07 | Eggplant and cowpea mixed fresh-keeping processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103285738A CN102813166A (en) | 2012-09-07 | 2012-09-07 | Eggplant and cowpea mixed fresh-keeping processing method |
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| CN102813166A true CN102813166A (en) | 2012-12-12 |
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| CN2012103285738A Pending CN102813166A (en) | 2012-09-07 | 2012-09-07 | Eggplant and cowpea mixed fresh-keeping processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503985A (en) * | 2013-10-10 | 2014-01-15 | 湖北省农业科学院农产品加工与核农技术研究所 | Cowpea fresh-keeping agent and method for keeping cowpea fresh by same |
| CN104187520A (en) * | 2014-09-19 | 2014-12-10 | 湖南农业大学 | Low-salt instant white gourd and eggplant pickle |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
| CN1368016A (en) * | 2001-02-02 | 2002-09-11 | 何强 | Pickled hot pepper |
| CN1631233A (en) * | 2004-12-31 | 2005-06-29 | 张侠 | Method for salting dewatered brined vegetables |
| CN101011132A (en) * | 2007-01-20 | 2007-08-08 | 刘秀芹 | Pickling delicious and crisp cayenne and its preparation method |
-
2012
- 2012-09-07 CN CN2012103285738A patent/CN102813166A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
| CN1368016A (en) * | 2001-02-02 | 2002-09-11 | 何强 | Pickled hot pepper |
| CN1631233A (en) * | 2004-12-31 | 2005-06-29 | 张侠 | Method for salting dewatered brined vegetables |
| CN101011132A (en) * | 2007-01-20 | 2007-08-08 | 刘秀芹 | Pickling delicious and crisp cayenne and its preparation method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503985A (en) * | 2013-10-10 | 2014-01-15 | 湖北省农业科学院农产品加工与核农技术研究所 | Cowpea fresh-keeping agent and method for keeping cowpea fresh by same |
| CN103503985B (en) * | 2013-10-10 | 2015-03-25 | 湖北省农业科学院农产品加工与核农技术研究所 | Cowpea fresh-keeping agent and method for keeping cowpea fresh by same |
| CN104187520A (en) * | 2014-09-19 | 2014-12-10 | 湖南农业大学 | Low-salt instant white gourd and eggplant pickle |
| CN104187520B (en) * | 2014-09-19 | 2015-08-12 | 湖南农业大学 | A kind of less salt instant wax gourd Qie Vat dish |
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Application publication date: 20121212 |