CN104366347A - Method for preparing nutritional white eggplant slices - Google Patents
Method for preparing nutritional white eggplant slices Download PDFInfo
- Publication number
- CN104366347A CN104366347A CN201410691768.8A CN201410691768A CN104366347A CN 104366347 A CN104366347 A CN 104366347A CN 201410691768 A CN201410691768 A CN 201410691768A CN 104366347 A CN104366347 A CN 104366347A
- Authority
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- Prior art keywords
- white
- white eggplant
- eggplant
- nutritional
- raw material
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000061458 Solanum melongena Species 0.000 title claims abstract description 40
- 235000002597 Solanum melongena Nutrition 0.000 title claims abstract description 40
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000035764 nutrition Effects 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 10
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 230000000740 bleeding effect Effects 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 235000010265 sodium sulphite Nutrition 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 206010047623 Vitamin C deficiency Diseases 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 208000010233 scurvy Diseases 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 230000029663 wound healing Effects 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract 2
- 230000036039 immunity Effects 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 208000032843 Hemorrhage Diseases 0.000 description 3
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 2
- 238000006424 Flood reaction Methods 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 108010084210 citrin Proteins 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 208000002699 Digestive System Neoplasms Diseases 0.000 description 1
- 244000281702 Dioscorea villosa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- RXVGBQCEAQZMLW-UHFFFAOYSA-N alpha-solanine Natural products CC1CCC2C(C)C3C(CC4C5CC=C6CC(CCC6(C)C5CCC34C)OC7OC(CO)C(O)C(OC8OC(CO)C(O)C(O)C8O)C7OC9OC(CO)C(O)C(O)C9O)N2C1 RXVGBQCEAQZMLW-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- ZGVSETXHNHBTRK-OTYSSXIJSA-N solanine Chemical compound O([C@H]1[C@@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@@H]5N6C[C@@H](C)CC[C@@H]6[C@H]([C@@H]5[C@@]4(C)CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZGVSETXHNHBTRK-OTYSSXIJSA-N 0.000 description 1
- 229940031352 solanine Drugs 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing nutritional white eggplant slices, and belongs to the field of food processing. The method is characterized in that a processing process flow of pretreating raw materials, pickling, dehydrating, softening and packaging is adopted. The nutritional white eggplant slices have the beneficial effects of natural and pure flavor, crispy and fine taste, fresh and delicious taste, and has a unique fresh flavor of white eggplant. The nutritional white eggplant slices are rich in protein, vitamins and other nutritional substances, have rich nutrition and sour and sweet taste, are advantageous to enhance the immunity of a body, can be used for promoting wound healing and preventing and treating scurvy, have the effects of softening blood vessels and preventing and resisting cancer, and are a naturally pure and healthy nutritional food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the preparation method of the white eggplant sheet of a kind of nutrition.
Background technology
Eggplant, often claims eggplant, and Wu Yue people continues to use Song dynasty call and is called to fall Soviet Union, and Cantonese is called short melon, belongs to annual herbaceous plant, is born in the torrid zone more.Its fruit born is edible, and color mostly is purple and atropurpureus, also has the kind of light green and white, also has circle in shape, oval, and pyriform is not of uniform size, and be a kind of typical vegetables, according to the difference of kind, eating method is also various.
The effect of eggplant: eggplant nutritious, containing the multiple nutritional components such as protein, fat, carbohydrate, vitamin and calcium, phosphorus, iron, particularly the content of citrin is very high, citrin can make vascular wall keep elasticity and physiological function, prevent sclerosis and break, normal food eggplant, contributes to preventing and treating hypertension, coronary heart disease, arteriosclerotic a series of illness.In addition, eggplant is prevented and treated scurvy in addition and is promoted effect of wound healing.Eggplant or anticancer rival, it contains solanine, can suppress the propagation of digestive system tumor, has certain effect for preventing and treating cancer of the stomach.
Fresh white eggplant not easily preserves, and can realize the comprehensive utilization of dialogue eggplant raw material, instant for being processed into the white eggplant sheet of nutrition, and is convenient to store, and improves its economic worth.
Summary of the invention
The object of the invention is to solve the problem that white eggplant not easily preserves, the preparation method of the white eggplant sheet of a kind of nutrition is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for the white eggplant sheet of nutrition, is characterized in that: the processing process adopting pretreatment of raw material → dipping → dewatering drying → ease back, pack, and concrete operation step is:
(1) pretreatment of raw material: select the white eggplant that fresh mature, pulp are thick and fine and close, juice is less to make raw material, after washing silt, petiole and other impurity off with clear water, then use slicer cutting, crosscut becomes the thin slice of thick 12-15mm;
(2) flood: the sodium sulfite solution that white eggplant sheet puts into 0.65% is flooded 3-4 hour;
(3) dewatering drying: adopt canal drier to dewater, initial temperature is 46-52 DEG C, then improve temperature gradually to 86 DEG C, post drop is to 55 DEG C, and baking temperature is unsuitable too high, in order to avoid make white eggplant color and luster deepen;
(4) ease back, pack: the white eggplant of drying is put into indoor and eases back, equilibrium water conten, sprinkles a little river white sugar, then adopt vial to carry out packaging of bleeding, be finished product.
Beneficial effect: product special flavour of the present invention is naturally pure, mouthfeel crisp-fried is fine and smooth, fresh and sweet good to eat, has the distinctive delicate fragrance local flavor of white eggplant; This product is rich in the multiple nutrients such as protein and vitamin material, not only nutritious, sour-sweet tasty and refreshing, contribute to the immunologic function strengthening body, wound healing can be promoted, prevent and treat scurvy, also having effect of softening blood vessel and cancer-resisting, is a kind of nutraceutical of natural pure, green health.
Detailed description of the invention
Embodiment 1:
A preparation method for the white eggplant sheet of nutrition, concrete operation step is:
(1) pretreatment of raw material: select the white eggplant that fresh mature, pulp are thick and fine and close, juice is less to make raw material, after washing silt, petiole and other impurity off with clear water, then use slicer cutting, crosscut becomes the thin slice of thick 7-8mm;
(2) flood: the sodium sulfite solution white eggplant sheet being put into 0.2% floods 35 minutes;
(3) dewatering drying: adopt canal drier to dewater, initial temperature is 45 DEG C, then improve temperature gradually to 65 DEG C, post drop is to 40 DEG C, and baking temperature is unsuitable too high, in order to avoid make white eggplant color and luster deepen;
(4) ease back, pack: the white eggplant of drying is put into indoor and eases back, equilibrium water conten, sprinkles a little sesame Icing Sugar, then adopt can to carry out packaging of bleeding, be finished product.
Embodiment 2:
A preparation method for the white eggplant sheet of nutrition, concrete operation step is:
(1) pretreatment of raw material: select the white eggplant that fresh mature, pulp are thick and fine and close, juice is less to make raw material, after washing silt, petiole and other impurity off with clear water, then use slicer cutting, crosscut becomes the thin slice of thick 8-10mm;
(2) flood: the sodium sulfite solution white eggplant sheet being put into 1.5% floods 45 minutes;
(3) dewatering drying: adopt canal drier to dewater, initial temperature is 58 DEG C, then improve temperature gradually to 72 DEG C, post drop is to 48 DEG C, and baking temperature is unsuitable too high, in order to avoid make white eggplant color and luster deepen;
(4) ease back, pack: the white eggplant of drying is put into indoor and eases back, equilibrium water conten, sprinkles a little common yam rhizome powder, then adopt can to carry out packaging of bleeding, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for the white eggplant sheet of nutrition, is characterized in that: the processing process adopting pretreatment of raw material → dipping → dewatering drying → ease back, pack, and concrete operation step is:
(1) pretreatment of raw material: select the white eggplant that fresh mature, pulp are thick and fine and close, juice is less to make raw material, after washing silt, petiole and other impurity off with clear water, then use slicer cutting, crosscut becomes the thin slice of thick 12-15mm;
(2) flood: the sodium sulfite solution that white eggplant sheet puts into 0.65% is flooded 3-4 hour;
(3) dewatering drying: adopt canal drier to dewater, initial temperature is 46-52 DEG C, then improve temperature gradually to 86 DEG C, post drop is to 55 DEG C, and baking temperature is unsuitable too high, in order to avoid make white eggplant color and luster deepen;
(4) ease back, pack: the white eggplant of drying is put into indoor and eases back, equilibrium water conten, sprinkles a little river white sugar, then adopt vial to carry out packaging of bleeding, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410691768.8A CN104366347A (en) | 2014-11-27 | 2014-11-27 | Method for preparing nutritional white eggplant slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410691768.8A CN104366347A (en) | 2014-11-27 | 2014-11-27 | Method for preparing nutritional white eggplant slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366347A true CN104366347A (en) | 2015-02-25 |
Family
ID=52545738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410691768.8A Pending CN104366347A (en) | 2014-11-27 | 2014-11-27 | Method for preparing nutritional white eggplant slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366347A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146403A (en) * | 2015-09-13 | 2015-12-16 | 周家勃 | Preparation method of milky crisp taro slices |
| CN105994892A (en) * | 2016-05-24 | 2016-10-12 | 宇琪 | Processing method of scour and sweet preserved white eggplant |
| CN108497047A (en) * | 2018-01-17 | 2018-09-07 | 常晓峰 | A kind of dehydrated vegetables high-quality energy-saving stoving process |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1893835A (en) * | 2003-12-24 | 2007-01-10 | 科学与工业研究委员会 | Tomato powder and its product making method |
| CN101484013A (en) * | 2006-07-12 | 2009-07-15 | 雀巢产品技术援助有限公司 | Preserved slices of vegetables and fruits and processing methods |
| CN102048095A (en) * | 2009-10-30 | 2011-05-11 | 张煜清 | Potato chip |
| CN102626195A (en) * | 2011-05-19 | 2012-08-08 | 兰州理工大学 | Preparation method of inulin tomato slices |
| CN103637121A (en) * | 2013-12-02 | 2014-03-19 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of non-fried instant Chinese yam crisp chips |
| CN103689407A (en) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | Lotus seed vegetable rice crisp chip and preparation method thereof |
| CN103919065A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | Novel method for preparing dehydrated tomato flakes |
-
2014
- 2014-11-27 CN CN201410691768.8A patent/CN104366347A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1893835A (en) * | 2003-12-24 | 2007-01-10 | 科学与工业研究委员会 | Tomato powder and its product making method |
| CN101484013A (en) * | 2006-07-12 | 2009-07-15 | 雀巢产品技术援助有限公司 | Preserved slices of vegetables and fruits and processing methods |
| CN102048095A (en) * | 2009-10-30 | 2011-05-11 | 张煜清 | Potato chip |
| CN102626195A (en) * | 2011-05-19 | 2012-08-08 | 兰州理工大学 | Preparation method of inulin tomato slices |
| CN103689407A (en) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | Lotus seed vegetable rice crisp chip and preparation method thereof |
| CN103637121A (en) * | 2013-12-02 | 2014-03-19 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of non-fried instant Chinese yam crisp chips |
| CN103919065A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | Novel method for preparing dehydrated tomato flakes |
Non-Patent Citations (1)
| Title |
|---|
| 谭兴和，等: "《新版酱腌泡菜与脱水菜配方》", 28 February 2003 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146403A (en) * | 2015-09-13 | 2015-12-16 | 周家勃 | Preparation method of milky crisp taro slices |
| CN105994892A (en) * | 2016-05-24 | 2016-10-12 | 宇琪 | Processing method of scour and sweet preserved white eggplant |
| CN108497047A (en) * | 2018-01-17 | 2018-09-07 | 常晓峰 | A kind of dehydrated vegetables high-quality energy-saving stoving process |
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Application publication date: 20150225 |