CN104509803A - Processing method for lemon curry eggplant slices - Google Patents
Processing method for lemon curry eggplant slices Download PDFInfo
- Publication number
- CN104509803A CN104509803A CN201410747098.7A CN201410747098A CN104509803A CN 104509803 A CN104509803 A CN 104509803A CN 201410747098 A CN201410747098 A CN 201410747098A CN 104509803 A CN104509803 A CN 104509803A
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- Prior art keywords
- lemon
- eggplant
- curry
- honey
- sweet
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- 244000061458 Solanum melongena Species 0.000 title claims abstract description 33
- 235000002597 Solanum melongena Nutrition 0.000 title claims abstract description 33
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 24
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000021438 curry Nutrition 0.000 title abstract 3
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 3
- 229930091371 Fructose Natural products 0.000 claims abstract description 3
- 239000005715 Fructose Substances 0.000 claims abstract description 3
- 235000019503 curry powder Nutrition 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical class [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 206010047623 Vitamin C deficiency Diseases 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 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
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 238000011282 treatment Methods 0.000 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007049 Juglans regia Species 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 2
- 108010084210 citrin Proteins 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000020234 walnut Nutrition 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
- 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
- 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
- 230000009286 beneficial effect 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
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 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
- 238000004382 potting 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
- 235000019590 thick flavour Nutrition 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
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Belonging to the field of food processing, the invention discloses a processing method for lemon curry eggplant slices. The method is characterized in that: 23kg of eggplant, 6kg of lemon pulp, 15kg of fructose, 460g of fine salt, 780g of curry powder, 200g of licorice, and a small amount of lemon essential oil and honey are adopted as the raw materials, and the processing procedure includes raw material treatment, cooking, drying and packaging. The product provided by the invention is nutritious and delicious, has strong fruity flavor, is sweet, crisp and tender, has the unique faint scent of eggplants and the fragrance of oranges and curry, and is fragrant, sweet, and palatable. The product is rich in protein, vitamins and other nutrients, not only is rich in nutrition, sweet and refreshing, but also is conducive to enhancing the immune function of the body, can promote wound healing, prevent scurvy, and also has the efficacy of softening blood vessels and preventing and resisting cancer, thus being an economical, nutritious and delicious green food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the processing method of the curried eggplant sheet of a kind of lemon.
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 eggplant is not easily preserved, and economic benefit is low, for being processed into the comprehensive utilization that the curried eggplant sheet of lemon can realize eggplant, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve eggplant not easily to preserve and the low problem of economic benefit, the processing method of the curried eggplant sheet of a kind of lemon is provided.
The present invention solves the technical scheme that its technical problem takes:
The processing method of the curried eggplant sheet of a kind of lemon, it is characterized in that: adopt eggplant 23 ㎏, lemon starches 6 ㎏, fructose 15 ㎏, fine salt 460g, curry powder 780g, Radix Glycyrrhizae 200g, a small amount of lemon and honey are raw material, and its processing process is Feedstock treating → boiling → oven dry → packaging, and concrete operation step is:
(1) Feedstock treating: choosing ripe fresh eggplant is raw material, cleans, is cut into 4-5mm thin slice, drops into after soaking 2-3 hour in saturated limewater solution, carries out rinsing for subsequent use with clear water;
(2) boiling: except lemon and honey, above-mentioned raw materials is together entered pot, heating is boiled, adds appropriate water at any time, maintains original content and stops heating after 45-55 minute, place 8-10 hour; Slowly adding thermal agitation again boils till juice will do, and stops heating and shifting out, is placed on platform and scatters;
(3) dry: eggplant sheet is fallen apart in drip pan, move in dryer and dry to water content for 7-9% with 86 DEG C, packaging after cooling;
(4) pack: finished product is smeared a little lemon and honey, then makes 60g, 130g, 220g quantitative sealed with Polythene Bag and pack, be finished product.
Beneficial effect: product nutrition of the present invention is delicious, fruit thick flavor, fragrant and sweet shortcake is tender, has the distinctive delicate fragrance of eggplant and orange, curried fragrance, fragrant and sweet agreeable to the taste; 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 economical and practical, pollution-free food that nutrition is delicious.
Detailed description of the invention
Embodiment 1
:
A processing method for the curried eggplant sheet of lemon, concrete operation step is:
(1) Feedstock treating: choosing ripe fresh eggplant is raw material, cleans, is cut into 8-12mm thin slice, drops into after soaking 5-7 hour in saturated limewater solution, carries out rinsing for subsequent use with clear water;
(2) boiling: except lemon, honey and walnut powder, above-mentioned raw materials is together entered pot, heating is boiled, adds a small amount of water at any time, maintains original content and stops heating after 65 minutes, place 10 hours; Slowly adding thermal agitation again boils till juice will do, and stops heating and shifting out, is placed on platform and scatters;
(3) dry: eggplant sheet is fallen apart in drip pan, move in dryer and dry to water content for 6-8% with 65 DEG C, packaging after cooling;
(4) pack: finished product is smeared a little lemon and honey, sprinkles walnut powder, then make 80g, 150g, 200g quantitative sealed with Polythene Bag and pack, be finished product.
Embodiment 2
:
A processing method for the curried eggplant sheet of lemon, concrete operation step is:
(1) Feedstock treating: choosing ripe fresh eggplant is raw material, cleans, is cut into 12-15mm thin slice, drops into after soaking 6-8 hour in saturated limewater solution, carries out rinsing for subsequent use with clear water;
(2) boiling: except orange essence oil and lemon extract, above-mentioned raw materials is together entered pot, and heating is boiled, and adds a small amount of water at any time, maintains original content and stops heating after 70 minutes, place 20 hours; Slowly adding thermal agitation again boils till juice will do, and stops heating and shifting out, is placed on platform and scatters;
(3) dry: eggplant sheet is fallen apart in drip pan, move in dryer and dry to water content for 1-3% with 80 DEG C, packaging after cooling;
(4) pack: finished product is smeared a little orange essence oil and lemon extract, then make 60g, 120g, 250g quantitative sealed with Polythene Bag and pack, 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. the processing method of the curried eggplant sheet of lemon, it is characterized in that: adopt eggplant 23 ㎏, lemon starches 6 ㎏, fructose 15 ㎏, fine salt 460g, curry powder 780g, Radix Glycyrrhizae 200g, a small amount of lemon and honey are raw material, and its processing process is Feedstock treating → boiling → oven dry → packaging, and concrete operation step is:
(1) Feedstock treating: choosing ripe fresh eggplant is raw material, cleans, is cut into 4-5mm thin slice, drops into after soaking 2-3 hour in saturated limewater solution, carries out rinsing for subsequent use with clear water;
(2) boiling: except lemon and honey, above-mentioned raw materials is together entered pot, heating is boiled, adds appropriate water at any time, maintains original content and stops heating after 45-55 minute, place 8-10 hour; Slowly adding thermal agitation again boils till juice will do, and stops heating and shifting out, is placed on platform and scatters;
(3) dry: eggplant sheet is fallen apart in drip pan, move in dryer and dry to water content for 7-9% with 86 DEG C, packaging after cooling;
(4) pack: finished product is smeared a little lemon and honey, then makes 60g, 130g, 220g quantitative sealed with Polythene Bag and pack, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410747098.7A CN104509803A (en) | 2014-12-10 | 2014-12-10 | Processing method for lemon curry eggplant slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410747098.7A CN104509803A (en) | 2014-12-10 | 2014-12-10 | Processing method for lemon curry eggplant slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104509803A true CN104509803A (en) | 2015-04-15 |
Family
ID=52786110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410747098.7A Pending CN104509803A (en) | 2014-12-10 | 2014-12-10 | Processing method for lemon curry eggplant slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104509803A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387265A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Processing technology of cydonia oblonga preserved fruits |
| CN107198164A (en) * | 2017-06-08 | 2017-09-26 | 芜湖市三山区绿色食品产业协会 | A kind of processing method of fruity Hemsleyadin |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5991855A (en) * | 1982-11-18 | 1984-05-26 | 張 斗成 | Vegetable disk with taste |
| CN1528202A (en) * | 2003-09-25 | 2004-09-15 | 陈慧芳 | Yellow multi-flavor melon seeds |
| CN1559293A (en) * | 2004-02-14 | 2005-01-05 | 程海林 | Instant cooked meat of donkey, and its prodn. method |
| CN102626195A (en) * | 2011-05-19 | 2012-08-08 | 兰州理工大学 | Preparation method of inulin tomato slices |
| CN103393035A (en) * | 2013-08-26 | 2013-11-20 | 安徽燕之坊食品有限公司 | Dry eggplant and preparation method |
| CN103461932A (en) * | 2013-09-29 | 2013-12-25 | 杨晓虹 | Method for making curry flavoring powder |
-
2014
- 2014-12-10 CN CN201410747098.7A patent/CN104509803A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5991855A (en) * | 1982-11-18 | 1984-05-26 | 張 斗成 | Vegetable disk with taste |
| CN1528202A (en) * | 2003-09-25 | 2004-09-15 | 陈慧芳 | Yellow multi-flavor melon seeds |
| CN1559293A (en) * | 2004-02-14 | 2005-01-05 | 程海林 | Instant cooked meat of donkey, and its prodn. method |
| CN102626195A (en) * | 2011-05-19 | 2012-08-08 | 兰州理工大学 | Preparation method of inulin tomato slices |
| CN103393035A (en) * | 2013-08-26 | 2013-11-20 | 安徽燕之坊食品有限公司 | Dry eggplant and preparation method |
| CN103461932A (en) * | 2013-09-29 | 2013-12-25 | 杨晓虹 | Method for making curry flavoring powder |
Non-Patent Citations (2)
| Title |
|---|
| 朱太治等: "《精编家常美食1000样 蔬果美食》", 31 March 2012 * |
| 果脯蜜饯及果酱制作与实例: "《果脯蜜饯及果酱制作与实例》", 29 February 2008 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387265A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Processing technology of cydonia oblonga preserved fruits |
| CN107198164A (en) * | 2017-06-08 | 2017-09-26 | 芜湖市三山区绿色食品产业协会 | A kind of processing method of fruity Hemsleyadin |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150415 |
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| WD01 | Invention patent application deemed withdrawn after publication |