CN104381574A - Processing method of preserved green plum-flavored eggplant - Google Patents

Abstract

The invention discloses a processing method of preserved green plum-flavored eggplant, belonging to the field of food processing. The processing method is characterized by the processes of selecting materials, peeling and slicing, blanching, carrying out sulfur soaking, sugaring, saccharifying, drying and packaging. The processing method of the preserved green plum-flavored eggplant has the beneficial effect that the preserved green plum-flavored eggplant product is crystal clear, palatably sour and sweet, fine and soft in structure and chewy and has thick pulp, has the peculiar faint scent of the eggplant and the sour and sweet flavors of the green plum, and is rich in nutrition; the preserved green plum-flavored eggplant product has rich nutrient substances such as protein and vitamins, is rich in nutrition, sour, sweet and tasty, and is beneficial to boosting the immunity of the organism, and is capable of promoting wound healing and preventing and curing scurvy, and also has the effects of softening blood vessels and preventing and resisting cancers, so that the preserved green plum-flavored eggplant is economical, practical, green and healthy food.

Description

A kind of processing technology of green plum eggplant dried meat

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of processing technology of green plum 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.

Eggplant is eaten raw usually, not storage tolerance, and growth cycle is short, for being processed into the comprehensive utilization that green plum eggplant dried meat 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 processing technology of green plum eggplant dried meat is provided.

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

A processing technology for green plum eggplant dried meat, is characterized in that: the processing process adopting cutting → blanching → leaching sulphur → sugaring of selecting materials → remove the peel → candy → oven dry → packaging, and concrete operation step is:

(1) select materials: hank ripe fresh, without insect, without go rotten eggplant make raw material;

(2) remove the peel, cutting: cleaned by eggplant, crust of pruning, removes handle, becomes 3-5 lobe with cutter rip cutting, then put into concentration be 5% saline solution soak 3-5 hour;

(3) blanching: pulled out by eggplant, puts into the water boiled, and boils to ninety percent and ripely to pull out, put into cold water and cool;

(4) soak sulphur: cooled eggplant is put into concentration be 0.15% solution of sodium bisulfite soak 6-8 hour, then use clear water rinsed clean;

(5) sugaring: add the white sugar liquid sugaring eggplant of 58% after 2-3 days, adds the maltose sugaring 2-3 days again of 18%;

(6) candy: by the eggplant block elimination liquid glucose after sugaring, by pot heating on liquid glucose, and add appropriate dark-plum juice and honey, boil, put into eggplant boiling 15-18 minute again, pull eggplant draining sugar liquid out, be dried to half-dried after, again put into the raw sugar liquid boiling of boiling after 20 minutes, leaching cylinder is shifted out from fire, soak 15-20 hour, can pull out, draining sugar liquid;

(7) dry: spread eggplant block out, dry to tack-free, be finished product;

(8) pack: the indoor product be baked being put in 28-32 DEG C, moisture regain 2-3 days, testing and finishing, reject disintegrating slag, shrivelled piece, do quantitative package with non-toxic plastic bag, be stored in shady and cool dry place.

Beneficial effect: product of the present invention is glittering and translucent, sweet and sour taste, tissue is fine and smooth, soft, and the continuous meat of matter is thick, has the sour-sweet local flavor of the distinctive delicate fragrance of eggplant and green plum, nutritious; 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 health food of economical and practical, green health.

Detailed description of the invention

Embodiment 1 :

A processing technology for green plum eggplant dried meat, concrete operation step is:

(1) select materials: hank ripe fresh, without insect, without go rotten eggplant make raw material;

(2) remove the peel, cutting: cleaned by eggplant, crust of pruning, removes handle, becomes 12 lobes with cutter rip cutting, then put into concentration be 7% saline solution soak 1-2 hour;

(3) blanching: pulled out by eggplant, puts into the water boiled, and boils and pulls out to medium well, puts into cold water and cools;

(4) soak sulphur: cooled eggplant is put into concentration be 0.32% solution of sodium bisulfite soak 4 hours, then use clear water rinsed clean;

(5) sugaring: add the Fructus Hordei Germinatus liquid glucose sugaring eggplant of 65% after 22-25 hour, adds the honey sugaring 22-25 hour again of 10%;

(6) candy: by the eggplant block elimination liquid glucose after sugaring, by pot heating on liquid glucose, and add appropriate dark-plum juice and preserved plum essence, boil, put into eggplant boiling again 30 minutes, pull eggplant draining sugar liquid out, be dried to half-dried after, again put into the raw sugar liquid boiling of boiling after 28 minutes, leaching cylinder is shifted out from fire, soak 12 hours, can pull out, draining sugar liquid;

(7) dry: spread eggplant block out, dry to tack-free, be finished product;

(8) pack: the indoor product be baked being put in 28 DEG C, moisture regain 1-2 days, testing and finishing, reject disintegrating slag, shrivelled piece, do quantitative package with non-toxic plastic bag, be stored in shady and cool dry place.

Embodiment 2 :

A processing technology for green plum eggplant dried meat, concrete operation step is:

(1) select materials: hank ripe fresh, without insect, without go rotten eggplant make raw material;

(2) remove the peel, cutting: cleaned by eggplant, crust of pruning, removes handle, becomes 8 lobes with cutter rip cutting, then put into concentration be 2% saline solution soak 5-7 hour;

(3) blanching: pulled out by eggplant, puts into the water boiled, and boils and pulls out to medium well, puts into cold water and cools;

(4) soak sulphur: cooled eggplant is put into concentration be 0.06% solution of sodium bisulfite soak 12 hours, then use clear water rinsed clean;

(5) sugaring: add the white sugar liquid sugaring eggplant of 47% after 15-18 hour, adds the protein sugar sugaring 15-18 hour again of 12%;

(6) candy: by the eggplant block elimination liquid glucose after sugaring, by pot heating on liquid glucose, and add appropriate dark-plum juice and cloves, boil, put into eggplant boiling again 26 minutes, pull eggplant draining sugar liquid out, be dried to half-dried after, again put into the raw sugar liquid boiling of boiling after 45 minutes, leaching cylinder is shifted out from fire, soak 38 hours, can pull out, draining sugar liquid;

(7) dry: spread eggplant block out, dry to tack-free, be finished product;

(8) pack: the indoor product be baked being put in 23 DEG C, moisture regain 4-5 days, testing and finishing, reject disintegrating slag, shrivelled piece, do quantitative package with non-toxic plastic bag, be stored in shady and cool dry place.

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 processing technology for green plum eggplant dried meat, is characterized in that: the processing process adopting cutting → blanching → leaching sulphur → sugaring of selecting materials → remove the peel → candy → oven dry → packaging, and concrete operation step is:

(1) select materials: hank ripe fresh, without insect, without go rotten eggplant make raw material;

(2) remove the peel, cutting: cleaned by eggplant, crust of pruning, removes handle, becomes 3-5 lobe with cutter rip cutting, then put into concentration be 5% saline solution soak 3-5 hour;

(3) blanching: pulled out by eggplant, puts into the water boiled, and boils to ninety percent and ripely to pull out, put into cold water and cool;

(4) soak sulphur: cooled eggplant is put into concentration be 0.15% solution of sodium bisulfite soak 6-8 hour, then use clear water rinsed clean;

(5) sugaring: add the white sugar liquid sugaring eggplant of 58% after 2-3 days, adds the maltose sugaring 2-3 days again of 18%;

(6) candy: by the eggplant block elimination liquid glucose after sugaring, by pot heating on liquid glucose, and add appropriate dark-plum juice and honey, boil, put into eggplant boiling 15-18 minute again, pull eggplant draining sugar liquid out, be dried to half-dried after, again put into the raw sugar liquid boiling of boiling after 20 minutes, leaching cylinder is shifted out from fire, soak 15-20 hour, can pull out, draining sugar liquid;

(7) dry: spread eggplant block out, dry to tack-free, be finished product;

(8) pack: the indoor product be baked being put in 28-32 DEG C, moisture regain 2-3 days, testing and finishing, reject disintegrating slag, shrivelled piece, do quantitative package with non-toxic plastic bag, be stored in shady and cool dry place.