CN104381573A - Production method of preserved eggplants - Google Patents

Abstract

The invention discloses a production method of preserved eggplants, and belongs to the field of food processing. The production method is characterized by adopting a production technological process of treating raw materials, boiling, steaming with sugar, insolating, steaming again, insolating again and packaging. The production method has the beneficial effects that the product has abundant nutrients, is sweet and palatable and has the unique fragrant flavor of the eggplants; the product is rich in a plurality of nutritional substances including protein, vitamins and the like so that the product has abundant nutrients, is sweet and tasty and refreshing, is good for enhancing the immunologic functions of organisms, and can be used for promoting wound healing and preventing and treating scurvy; and the product also has the effects of softening blood vessels, and preventing and resisting cancers, and is a purely natural, environment-friendly and healthy nutritional food.

Description

A kind of preparation method of fragrant eggplant preserved fruit

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of fragrant eggplant preserved fruit.

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.

Eggplant is eaten raw usually, not storage tolerance, and growth cycle is short, for being processed into the comprehensive utilization that fragrant eggplant preserved fruit can realize eggplant raw material, improves its economic worth.

Summary of the invention

The object of the invention is the problem that solution eggplant is not easily preserved, a kind of preparation method of fragrant eggplant preserved fruit is provided.

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

A preparation method for fragrant eggplant preserved fruit, is characterized in that: adopt Feedstock treating → boil → sugar to steam → be exposed to the sun → steam → shine → processing process packed, concrete operation step is:

(1) select materials: raw material made by selection median size, ripe partially well-done eggplant, first removed by eggplant handle, cleans, around eggplant, disclose plum 8 quincuncial holes with bamboo let, hole will be disclosed ventilative, then in eggplant waist surrounding, disclose a hole every 5cm bamboo let, also will disclose ventilative;

(2) boil: eggplant is placed on boiling nine points in pot ripe, pull out after cooked and put into clear water reserviors and soak 3-5 hour, the misery in eggplant is all poured out;

(3) sugaring: squeezed by eggplant flat with hand, lies in tub, and pendulum one deck eggplant, sprinkles one deck river white sugar, be then put in food steamer by tub and carry out boiling, after temperature reaches 95-98 DEG C, then continues to steam 45-50 minute, can come out of steamer;

(4) be exposed to the sun: be exposed to the sun under tub being placed sunlight 16-18 hour, steams as stated above, shine after steaming again after solarization, and step like this is carried out 4-5 time repeatedly, namely can be made into;

(5) pack: eggplant is smeared one deck honey and lemon sesame oil, with the vacuum packaging of plastic sheeting food bag, after sterilization, be finished product.

Beneficial effect: product of the present invention is nutritious, fragrant and sweet agreeable to the taste, there is the distinctive delicate fragrance local flavor of eggplant; 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 the nutraceutical of a kind of pure natural, green health.

Detailed description of the invention

Embodiment 1 :

A preparation method for fragrant eggplant preserved fruit, concrete operation step is:

(1) select materials: raw material made by selection median size, ripe partially well-done eggplant, first removed by eggplant handle, cleans, around eggplant, disclose plum 12 quincuncial holes with bamboo let, hole will be disclosed ventilative, then in eggplant waist surrounding, disclose a hole every 2.5cm bamboo let, also will disclose ventilative;

(2) boil: eggplant is placed on boiling eight points in pot ripe, pull out after cooked and put into clear water reserviors immersion 6 hours, the misery in eggplant is all poured out;

(3) sugaring: squeezed by eggplant flat with hand, lies in tub, and pendulum one deck eggplant, sprinkles one deck protein sugar, be then put in food steamer by tub and carry out boiling, after temperature reaches 102 DEG C, then continues steaming 35 minutes, can come out of steamer;

(4) be exposed to the sun: be exposed to the sun under tub being placed sunlight 10-14 hour, steams as stated above, shine after steaming again after solarization, and step like this is carried out 6-7 time repeatedly, namely can be made into;

(5) pack: eggplant is smeared one deck malt syrup and preserved plum essence, with the vacuum packaging of plastic sheeting food bag, after sterilization, be finished product.

Embodiment 2 :

A preparation method for fragrant eggplant preserved fruit, concrete operation step is:

(1) select materials: raw material made by selection median size, ripe partially well-done eggplant, first removed by eggplant handle, cleans, around eggplant, disclose plum 15 quincuncial holes with bamboo let, hole will be disclosed ventilative, then in eggplant waist surrounding, disclose a hole every 2cm bamboo let, also will disclose ventilative;

(2) boil: eggplant is placed on boiling nine points in pot ripe, pull out after cooked and put into clear water reserviors immersion 9 hours, the misery in eggplant is all poured out;

(3) sugaring: squeezed by eggplant flat with hand, lies in tub, and pendulum one deck eggplant, sprinkles one deck sucrose, be then put in food steamer by tub and carry out boiling, after temperature reaches 100 DEG C, then continues steaming 65 minutes, can come out of steamer;

(4) be exposed to the sun: be exposed to the sun under tub being placed sunlight 22 hours, steam as stated above, shine after steaming again after solarization, step like this is carried out 2-3 time repeatedly, namely can be made into;

(5) pack: eggplant is smeared one deck sesame paste, with the vacuum packaging of plastic sheeting food bag, after sterilization, 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 fragrant eggplant preserved fruit, is characterized in that: adopt Feedstock treating → boil → sugar to steam → be exposed to the sun → steam → shine → processing process packed, concrete operation step is:

(1) select materials: raw material made by selection median size, ripe partially well-done eggplant, first removed by eggplant handle, cleans, around eggplant, disclose plum 8 quincuncial holes with bamboo let, hole will be disclosed ventilative, then in eggplant waist surrounding, disclose a hole every 5cm bamboo let, also will disclose ventilative;

(2) boil: eggplant is placed on boiling nine points in pot ripe, pull out after cooked and put into clear water reserviors and soak 3-5 hour, the misery in eggplant is all poured out;

(3) sugaring: squeezed by eggplant flat with hand, lies in tub, and pendulum one deck eggplant, sprinkles one deck river white sugar, be then put in food steamer by tub and carry out boiling, after temperature reaches 95-98 DEG C, then continues to steam 45-50 minute, can come out of steamer;

(4) be exposed to the sun: be exposed to the sun under tub being placed sunlight 16-18 hour, steams as stated above, shine after steaming again after solarization, and step like this is carried out 4-5 time repeatedly, namely can be made into;

(5) pack: eggplant is smeared one deck honey and lemon sesame oil, with the vacuum packaging of plastic sheeting food bag, after sterilization, be finished product.