CN104381562A - Preparation method of ginger-flavored honey solanum texanum pulp - Google Patents

Abstract

The invention discloses a preparation method of ginger-flavored honey solanum texanum pulp and belongs to the field of food processing. The ginger-flavored honey solanum texanum pulp is characterized by comprising the following raw materials in percentage by weight: 100% of solanum texanum, 45% of maltose, 12% of glucose syrup, 7% of ginger, 4.5% of lime water, 2.5% of lemon extract and 0.28% of malic acid. The preparation method of the ginger-flavored honey solanum texanum pulp comprises the following steps: selecting materials, washing, hot blanching and peeling, hardening, sugaring, drying and packing. The preparation method of the ginger-flavored honey solanum texanum pulp has the beneficial effects that the ginger-flavored honey solanum texanum pulp is translucent, fine, smooth and soft in taste, moderate in sour and sweet tastes and rich in scent flavor of the solanum texanum. The ginger-flavored honey solanum texanum pulp contains rich nutrient substances such as protein and vitamins, is rich in nutrition and sweet and refreshing in taste, and has the effects of improving the immunity of body, accelerating wound healing, preventing and treating scurvy, softening blood vessels, preventing and resisting cancer. The ginger-flavored honey solanum texanum pulp is an economical, green and healthy health food.

Description

A kind of preparation method of ginger taste honey eggplant dried meat

Technical field

The present invention relates to a kind of processing method of food, especially relate to the preparation method of a kind of ginger taste honey eggplant dried meat.

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, and being convenient to store, improving its economic worth for being processed into ginger taste honey eggplant dried meat.

Summary of the invention

The object of the invention is to solve the problem that white eggplant not easily preserves, the preparation method of a kind of ginger taste honey eggplant dried meat is provided.

The present invention solves the technical scheme that its technical problem takes:

A kind of preparation method of ginger taste honey eggplant dried meat, it is characterized in that: the formula of employing is white eggplant 100%, maltose 45%, glucose syrup 12%, ginger 7%, limewash 4.5%, 2.5% lemon extract and malic acid 0.28%, its processing process is → blanching peeling → sclerosis → sugaring → oven dry → packaging of selecting materials → clean, and concrete operation step is:

(1) select materials: select fresh mature, make raw material without disease and pest, undamaged white eggplant;

(2) remove the peel: after being cleaned up by white eggplant, drop in the hot water of 95 DEG C, leaching is scalded after 5-8 minute and is taken out, and drops in cold water immediately, peels off crust;

(3) harden: the limewash that the white eggplant of peeling puts into 4.5% is soaked 7-8 hour, then uses clear water rinsing, except delime taste, pull out and drain;

(4) sugaring: first make the liquid glucose of 52% with maltose, then fresh ginger is smashed to pieces and is made ginger mud, adds wherein, is modulated into sugared ginger juice; The white eggplant drained away the water is put into sugared ginger juice and soaks 5-7 days, during dipping, every day pours sugared ginger juice in pot into and concentrates once, then puts into white eggplant, continues sugaring, until stop when sugared concentration reaches 72%; Then add 0.28% malic acid and 12% glucose syrup, stir, continue sugaring 4-5 days;

(5) dry: white eggplant is pulled out, admixes appropriate lemon extract, put into 68% drying room and toast, can pack when white eggplant water content is down to 25-28%;

(6) pack: be finished product with after Wrapped in Cellophane.

Beneficial effect: product of the present invention is glittering and translucent, delicate mouthfeel, soft, sweet and sour taste, has the delicate fragrance local flavor that white eggplant is strong; This product is rich in the multiple nutrients such as protein and vitamin material, not only nutritious, fresh and 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 health food of economical and practical, green health.

Detailed description of the invention

Embodiment 1:

A preparation method for ginger taste honey eggplant dried meat, concrete operation step is:

(1) select materials: select fresh mature, make raw material without disease and pest, undamaged white eggplant;

(2) remove the peel: dropped into by white eggplant in the hot water of 100 DEG C, leaching is taken out after scalding 40s, drops in cold water immediately, peels off crust;

(3) harden: the limewash that the white eggplant of peeling puts into 0.5% is soaked 7 hours, then uses clear water rinsing, except delime taste, pull out and drain;

(4) sugaring: first make the liquid glucose of 55% with brown sugar, then fresh ginger is smashed to pieces and is made ginger mud, adds wherein, is modulated into sugared ginger juice; The white eggplant drained away the water is put into sugared ginger juice to soak 12 days, during dipping, every day pours sugared ginger juice in pot into and concentrates once, then puts into white eggplant, continues sugaring, until stop when sugared concentration reaches 80%; Then add 0.4% citric acid and 7% preserved plum essence, stir, continue sugaring 4-5 days;

(5) dry: white eggplant is pulled out, admixes appropriate preserved plum essence, put into 75% drying room and toast, can pack when white eggplant water content is down to 25%;

(6) pack: be finished product with after Wrapped in Cellophane.

Embodiment 2:

A preparation method for ginger taste honey eggplant dried meat, concrete operation step is:

(1) select materials: select fresh mature, make raw material without disease and pest, undamaged white eggplant;

(2) remove the peel: dropped into by white eggplant in the hot water of 102 DEG C, leaching is scalded after 2 minutes and is taken out, and drops in cold water immediately, peels off crust;

(3) harden: the limewash that the white eggplant of peeling puts into 3% is soaked 5 hours, then uses clear water rinsing, except delime taste, pull out and drain;

(4) sugaring: first make the liquid glucose of 53% with sucrose, then fresh ginger is smashed to pieces and is made ginger mud, adds wherein, is modulated into sugared ginger juice; The white eggplant drained away the water is put into sugared ginger juice to soak 15 days, during dipping, every day pours sugared ginger juice in pot into and concentrates once, then puts into white eggplant, continues sugaring, until stop when sugared concentration reaches 78%; Then add 0.5% malic acid and 3% malt syrup, stir, continue sugaring 1-3 days;

(5) dry: white eggplant is pulled out, admixes appropriate sesame Icing Sugar, put into 80% drying room and toast, can pack when white eggplant water content is down to 12%;

(6) pack: be finished product with after Wrapped in Cellophane.

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. the preparation method of a ginger taste honey eggplant dried meat, it is characterized in that: the formula of employing is white eggplant 100%, maltose 45%, glucose syrup 12%, ginger 7%, limewash 4.5%, 2.5% lemon extract and malic acid 0.28%, its processing process is → blanching peeling → sclerosis → sugaring → oven dry → packaging of selecting materials → clean, and concrete operation step is:

(1) select materials: select fresh mature, make raw material without disease and pest, undamaged white eggplant;

(2) remove the peel: after being cleaned up by white eggplant, drop in the hot water of 95 DEG C, leaching is scalded after 5-8 minute and is taken out, and drops in cold water immediately, peels off crust;

(3) harden: the limewash that the white eggplant of peeling puts into 4.5% is soaked 7-8 hour, then uses clear water rinsing, except delime taste, pull out and drain;

(4) sugaring: first make the liquid glucose of 52% with maltose, then fresh ginger is smashed to pieces and is made ginger mud, adds wherein, is modulated into sugared ginger juice; The white eggplant drained away the water is put into sugared ginger juice and soaks 5-7 days, during dipping, every day pours sugared ginger juice in pot into and concentrates once, then puts into white eggplant, continues sugaring, until stop when sugared concentration reaches 72%; Then add 0.28% malic acid and 12% glucose syrup, stir, continue sugaring 4-5 days;

(5) dry: white eggplant is pulled out, admixes appropriate lemon extract, put into 68% drying room and toast, can pack when white eggplant water content is down to 25-28%;

(6) pack: be finished product with after Wrapped in Cellophane.