CN104256461A - Making method for pickled eggplants - Google Patents
Making method for pickled eggplants Download PDFInfo
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- CN104256461A CN104256461A CN201410554557.XA CN201410554557A CN104256461A CN 104256461 A CN104256461 A CN 104256461A CN 201410554557 A CN201410554557 A CN 201410554557A CN 104256461 A CN104256461 A CN 104256461A
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- eggplants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a making method for pickled eggplants. The method particularly comprises the following steps: removing top flowers and stem pedicles of seedless baby eggplants; washing; adding 50 percent of water, 6 percent of salt, 2 percent of soft sugar and 1 percent of rice vinegar; pickling for 3h; fishing out, draining off water and blanching for 4min in hot water with a temperature of 85 DEG C; packing the baby eggplants into a clean container; adding 60 percent of warm water with a temperature of 40 DEG C, 25 percent of mashed garlic, 10 percent of salt, 3 percent of white granulated sugar, 2 percent of sodium acetate and 0.03 percent of nisin; inoculating 5 percent of leuconostoc mesenteroide liquid inoculums and 10 percent of lactobacillus plantarum liquid inoculums; carrying out sealing fermentation for 2d at a temperature of 26 to 28 DEG C; continuously carrying out sealing fermentation for 2d at a temperature of 21 to 25 DEG C and fermenting again for 4d at a temperature of 18 to 20 DEG C so as to obtain the pickled eggplants.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of sour eggplant.
Background technology
Eggplant nutritious, containing the multiple nutritional components such as protein, fat, carbohydrate, vitamin and calcium, phosphorus, iron.Eggplant is also containing abundant citrin, and this substance strengthens the adhesion strength between human body cell, strengthens the elasticity of capillary, lowers fragility and the permeability of capillary, prevents capillary rupture hemorrhage, make the normal function of cardiovascular maintenance; Eggplant contains vitamin E, prevents hemorrhage and anti-senescence function, often eats eggplant, can reduce the level of Blood Cholesterol, has positive meaning to delaying human body caducity.
Summary of the invention
The invention provides a kind of preparation method of sour eggplant.
The object of the invention is to realize in the following manner: without the little eggplant of seed, remove the handle base of a fruit, cleaning, add water 50%, salt 6%, soft white sugar 2%, rice vinegar 1%, pickle 3h, pull out, drain moisture, blanching 4min in 85 DEG C of hot water, load in clean container, add 40 DEG C of warm water 60%, mashed garlic 25%, salt 10%, white granulated sugar 3%, sodium acetate 2%, nisin 0.03%, inoculate 5% Leuconostoc mesenteroides liquid seeds, 10% Lactobacillus plantarum liquid seeds, 26-28 DEG C of sealing and fermenting 2d, 21-25 DEG C is continued sealing and fermenting 2d, the 18-20 DEG C of 4d that ferments again, be sour eggplant.
The cultural method of described Leuconostoc mesenteroides liquid seeds: first Leuconostoc mesenteroides slant strains is inoculated in MRS agar medium, 28 DEG C-30 DEG C activation 24h, inoculate in the MRS fluid nutrient medium not adding agar, 35 DEG C-37 DEG C quiescent culture 24h, are Leuconostoc mesenteroides liquid seeds;
The cultural method of described Lactobacillus plantarum liquid seeds: first Lactobacillus plantarum slant strains is inoculated in MRS agar medium, 28 DEG C-30 DEG C activation 24h, inoculate in the MRS fluid nutrient medium not adding agar, 35 DEG C-37 DEG C quiescent culture 24h, are Lactobacillus plantarum liquid seeds;
Sour eggplant tart flavour of the present invention is soft, pure, and eggplant taste, garlicky coordination are strong, moderately salted, and fresh perfume (or spice) is tasty and refreshing, without bad penetrating odor, more abundanter, good to eat than traditional eggplant taste that salts down.
Four, specific embodiment
Embodiment 1
Take the handle base of a fruit without the little eggplant 500g of seed, cleaning, add water 250mL, salt 30g, soft white sugar 10g, rice vinegar 5mL, pickle 3h, pull out, drain moisture, blanching 4min in 85 DEG C of hot water, load in clean container, add 40 DEG C of warm water 300mL, mashed garlic 125, salt 50g, white granulated sugar 15g, sodium acetate 10g, nisin 0.15g, inoculation Leuconostoc mesenteroides liquid seeds 25mL, Lactobacillus plantarum liquid seeds 50mL, 26-28 DEG C sealing and fermenting 2d, 21-25 DEG C is continued sealing and fermenting 2d, the 18-20 DEG C of 4d that ferments again, is sour eggplant.
Embodiment 2
Take the handle base of a fruit without the little eggplant 1000g of seed, cleaning, add water 500mL, salt 60g, soft white sugar 20g, rice vinegar 10mL, pickle 3h, pull out, drain moisture, blanching 4min in 85 DEG C of hot water, load in clean container, add 40 DEG C of warm water 600mL, mashed garlic 250g, salt 100g, white granulated sugar 30g, sodium acetate 20g, nisin 0.3g, inoculation Leuconostoc mesenteroides liquid seeds 50mL, Lactobacillus plantarum liquid seeds 100mL, 26-28 DEG C sealing and fermenting 2d, 21-25 DEG C is continued sealing and fermenting 2d, the 18-20 DEG C of 4d that ferments again, is sour eggplant.
Claims (1)
1. the invention provides a kind of preparation method of sour eggplant, its feature is as follows: without the little eggplant of seed, remove the handle base of a fruit, cleaning, add water 50%, salt 6%, soft white sugar 2%, rice vinegar 1%, pickle 3h, pull out, drain moisture, blanching 4min in 85 DEG C of hot water, load in clean container, add 40 DEG C of warm water 60%, mashed garlic 25%, salt 10%, white granulated sugar 3%, sodium acetate 2%, nisin 0.03%, inoculate 5% Leuconostoc mesenteroides liquid seeds, 10% Lactobacillus plantarum liquid seeds, 26-28 DEG C of sealing and fermenting 2d, 21-25 DEG C is continued sealing and fermenting 2d, the 18-20 DEG C of 4d that ferments again, be sour eggplant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410554557.XA CN104256461A (en) | 2014-10-20 | 2014-10-20 | Making method for pickled eggplants |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410554557.XA CN104256461A (en) | 2014-10-20 | 2014-10-20 | Making method for pickled eggplants |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256461A true CN104256461A (en) | 2015-01-07 |
Family
ID=52148147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410554557.XA Pending CN104256461A (en) | 2014-10-20 | 2014-10-20 | Making method for pickled eggplants |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256461A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125230A (en) * | 2010-10-14 | 2011-07-20 | 湖南农业大学 | Method for preparing flavor fermented eggplant |
-
2014
- 2014-10-20 CN CN201410554557.XA patent/CN104256461A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125230A (en) * | 2010-10-14 | 2011-07-20 | 湖南农业大学 | Method for preparing flavor fermented eggplant |
Non-Patent Citations (1)
| Title |
|---|
| 李学贵等: "几种特色茄子的腌制技术", 《江苏调味副食品》 * |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |