CN103070375A - Spicy eggplant strip preparation method - Google Patents
Spicy eggplant strip preparation method Download PDFInfo
- Publication number
- CN103070375A CN103070375A CN201110332374XA CN201110332374A CN103070375A CN 103070375 A CN103070375 A CN 103070375A CN 201110332374X A CN201110332374X A CN 201110332374XA CN 201110332374 A CN201110332374 A CN 201110332374A CN 103070375 A CN103070375 A CN 103070375A
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- China
- Prior art keywords
- eggplant
- strips
- grams
- jar
- salt
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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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- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a spicy eggplant strip preparation method which is characterized in comprising the steps that: (1) 2000g of fresh eggplants with medium sizes are peeled and washed; the eggplants are cut into strips, and are placed in a small sterilized clean jar; the eggplant strips are rapidly preserved by using salt manually; and the eggplant strips are dried in the sun; and (2) the preservation jar is cleaned and dried by wiping; 20g of brown sugar, 100g of dried red chili, 50g of edible salt, 15g of white spirit, and 1 spice packet are placed into the small jar; the eggplant strips are added into the jar; and are compacted by using bamboo clips; the jar is covered, jar-edge water is filled; and the eggplant strips are soaked for approximately 15 days, such that the spicy eggplant strips are prepared.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of preparation method of peppery eggplant bar.
Background technology
Along with improving constantly of people's living standard, people also constantly promote for the pursuit of the variation of diet, best quality, nutrient laden.Pickles have unique local flavor, are celebrated with tender and crisp tasty and refreshing, fragrant and sweet deliciousness, are described as " treasured of pickles ", have the lipoid and reducing blood pressure of dispelling, and improve immunity, fat-reducing, and brain tonic presses down the anti-knurl of cancer, anti-ageing radiation-resistant effect.The traditional Chinese medical science is thought, eggplant nature and flavor bitter cold has loose blood stasis, detumescence to relieve the pain, treat the effects such as fever and chills, dispelling wind and removing obstruction in the meridians and hemostasis, can treat internal piles or hemorrhage, the freckle of defecating, sweat stain, cracked nipple, oral cavity anabrosis etc.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of peppery eggplant bar.
The present invention relates to a kind of preparation method of peppery eggplant bar, it is characterized in that comprising following steps:
1) gets medium bright eggplant 2000 grams of size, the eggplant crust of pruning, clean, be cut into strip, be positioned in the clean little cylinder of detoxicating quick of eye and deft of hand even pickledly with salt, place under the sunlight and dry;
2) cylinder that will salt down is cleaned and to be dried, with brown sugar 20 grams, and chilli 100 grams, salt 50 grams, liquor 15 grams, 1 of spices bag is put into little cylinder, puts into eggplant, and is tight with the bamboo mounting board, closes the lid, and fills altar along water, steeped about 15 days.
Eggplant is nutritious, and is specific as follows: eggplant contains multivitamin, fat, protein, sugar and mineral matter etc., is a kind of inexpensive good vegetables.Particularly eggplant is rich in citrin, and the content in the purple eggplant of 100 grams is up to more than 720 milligrams, and is not only transcendent in vegetables, and general fruit is also too far behind to catch up.Citrin can strengthen the adhesion strength between human body cell, improves fine vascular fragility, prevents little angiorrbagia.In addition, the contained angle glycosides that presses down has the effect that reduces cholesterol in the eggplant fiber.Brazil scientist tests with fat rabbit, the rabbit contrast group rabbit body inner cholesterol content decrease 10% that the edible eggplant juice of result is a group.Magazine of the U.S. ranks the first edible eggplant in introducing " reducing cholesterol 12 methods " literary composition.Therefore, the patients such as hypertension, artery sclerosis, coronary heart disease, spitting of blood, purpura and scurvy, it is of great advantage often to eat eggplant.According to another scientist's research, " jinx " of eggplant or cancer.The India pharmacologist has successfully extracted a kind of solanine from plant of Solanaceae, be used for treating cancer of the stomach, lip cancer, cervix cancer etc.
The specific embodiment
Below in conjunction with concrete example the present invention is described further, but the present invention is not limited to this specific examples.Embodiment 1 production method of the present invention comprises following steps:
The present invention relates to a kind of preparation method of peppery eggplant bar, it is characterized in that comprising following steps:
1) gets medium bright eggplant 2000 grams of size, the eggplant crust of pruning, clean, be cut into strip, be positioned in the clean little cylinder of detoxicating quick of eye and deft of hand even pickledly with salt, place under the sunlight and dry;
2) cylinder that will salt down is cleaned and to be dried, with brown sugar 20 grams, and chilli 100 grams, salt 50 grams, liquor 15 grams, 1 of spices bag is put into little cylinder, puts into eggplant, and is tight with the bamboo mounting board, closes the lid, and fills altar along water, steeped about 15 days.
Claims (1)
1. the present invention relates to a kind of preparation method of peppery eggplant bar, it is characterized in that comprising following steps:
1) gets medium bright eggplant 2000 grams of size, the eggplant crust of pruning, clean, be cut into strip, be positioned in the clean little cylinder of detoxicating quick of eye and deft of hand even pickledly with salt, place under the sunlight and dry;
2) cylinder that will salt down is cleaned and to be dried, with brown sugar 20 grams, and chilli 100 grams, salt 50 grams, liquor 15 grams, 1 of spices bag is put into little cylinder, puts into eggplant, and is tight with the bamboo mounting board, closes the lid, and fills altar along water, steeped about 15 days.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201110332374XA CN103070375A (en) | 2011-10-26 | 2011-10-26 | Spicy eggplant strip preparation method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201110332374XA CN103070375A (en) | 2011-10-26 | 2011-10-26 | Spicy eggplant strip preparation method |
Publications (1)
Publication Number | Publication Date |
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CN103070375A true CN103070375A (en) | 2013-05-01 |
Family
ID=48147237
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201110332374XA Pending CN103070375A (en) | 2011-10-26 | 2011-10-26 | Spicy eggplant strip preparation method |
Country Status (1)
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CN (1) | CN103070375A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103393051A (en) * | 2013-08-12 | 2013-11-20 | 张松波 | Preserving method of watermelon peel |
CN103976319A (en) * | 2014-06-03 | 2014-08-13 | 钱琛 | Novel pickled eggplant and novel preparation method thereof |
-
2011
- 2011-10-26 CN CN201110332374XA patent/CN103070375A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103393051A (en) * | 2013-08-12 | 2013-11-20 | 张松波 | Preserving method of watermelon peel |
CN103976319A (en) * | 2014-06-03 | 2014-08-13 | 钱琛 | Novel pickled eggplant and novel preparation method thereof |
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Legal Events
Date | Code | Title | Description |
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C06 | Publication | ||
PB01 | Publication | ||
DD01 | Delivery of document by public notice |
Addressee: Liu Shuiyan Document name: Notification of Publication of the Application for Invention |
|
DD01 | Delivery of document by public notice |
Addressee: Liu Shuiyan Document name: Notification of before Expiration of Request of Examination as to Substance |
|
DD01 | Delivery of document by public notice |
Addressee: Liu Shuiyan Document name: Notification that Application Deemed to be Withdrawn |
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C05 | Deemed withdrawal (patent law before 1993) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130501 |