CN105077103A - Soy-preserved egg plants cooked with matcha powder and pigskin and preparation method thereof - Google Patents
Soy-preserved egg plants cooked with matcha powder and pigskin and preparation method thereof Download PDFInfo
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- CN105077103A CN105077103A CN201510473140.5A CN201510473140A CN105077103A CN 105077103 A CN105077103 A CN 105077103A CN 201510473140 A CN201510473140 A CN 201510473140A CN 105077103 A CN105077103 A CN 105077103A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
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- 238000010612 desalination reaction Methods 0.000 claims description 8
- 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 claims description 8
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- 239000006002 Pepper Substances 0.000 abstract 1
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
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- 230000003444 anaesthetic effect Effects 0.000 description 1
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- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses soy-preserved egg plants cooked with matcha powder and pigskin. The soy-preserved egg plants cooked with the matcha powder and the pigskin are made by, by weight, 280-300 parts of purple egg plants, 6-7 parts of pigskin, 5-7 parts of matcha powder, 5-8 parts of dried lotus root slices, 6-8 parts of black fungus, 1-2 parts of polygonum multiflorum, 3-4 parts of stevia rebaudian leaves, 2-3 parts of roots of sandhill tylophora, 7-8 parts of pepper powder, 5-6 parts of cinnamon powder, 20-30 parts of sweet sauce made of fermented flour, 2-3 parts of carrot juice, an appropriate amount of salt, an appropriate amount of white vinegar and an appropriate amount of water. The soy-preserved egg plants cooked with the matcha powder and the pigskin are nice in smelling and delicious in taste, the added pigskin is rich in collagen and has the effects of maintaining beauty, keeping young looks and delaying senescence, and the added polygonum multiflorum and other Chinese herbal medicines have the effects of blacking beard and hair, strengthening muscles and bones and tonifying the liver and kidney.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to one and smear tea pigskin soy preserved egg-plant and preparation method thereof.
Background technology
Eggplant is not only fond of eating, and also has a lot of health care and therapeutic action, containing abundant citrin in eggplant, is a kind of flavone compound, has the effect of softening blood vessel, can be hypotensive.Secondly, eggplant contains trigonelline and choline, can be combined, excrete in small intestine with too much cholesterol, normal with body blood circulation of making life secure, and reduces cholesterol.In addition, eggplant can also absorb fat, plays the effect of fat-reducing.But eggplant is eaten not to also can health risk.Have a kind of material being solanine in eggplant, having the effects such as anti-oxidant and inhibition cancer cell, is one of source of eggplant health-care effect; But it has stronger spread effect to intestines and stomach, has anesthetic effect to respiratory center, can occur poisoning during human intaking amount's height.Solanine is substantially water insoluble, therefore with blanching, the method such as poach all can not remove solanine.
But solanine is not present in aubergine pigment, and be mainly present in the middle of pulp.Contain a large amount of anthocyanidin in aubergine pigment, anthocyanidin is the antidotal nutritious supplementary pharmaceutical of pure natural simultaneously, and research proves mankind nowadays and finds the most effective antioxidant, and its antioxygenic property exceeds 50 times than vitamin E, exceeds 20 times than vitamin C.But destroy its cell membrane in the process that the anthocyanidin in aubergine pigment can be pickled at high salt, thus cause loss and the modification of anthocyanidin.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides one to smear tea pigskin soy preserved egg-plant and preparation method thereof.
The present invention is achieved by the following technical solutions:
One smears tea pigskin soy preserved egg-plant, is made up of the raw material of following weight portion:
Purple eggplant 280-300, pigskin 6-7, matcha powder 5-7, dry lotus root sheet 5-8, auricularia auriculajudae 6-8, fleece-flower root 1-2, stevia rebaudian leaf 3-4, unpleasant swallowwort herb 2-3, numb green pepper powder 7-8, cinnamomi cortex pulveratus 5-6, sweet fermented flour sauce 20-30, carrot juice 2-3, proper amount of salt, light-coloured vinegar is appropriate, water is appropriate.
Described a kind of preparation method smearing tea pigskin soy preserved egg-plant, comprises the following steps:
(1) by eggplant clean, peeling after enter cylinder, put one deck eggplant and spread one deck salt, 10-15 days is pickled at compacting, sealing, shady and cool place, is pulled out by eggplant to be placed in clear water and to carry out first time desalination, go solanine immersion treatment, light-coloured vinegar containing 3%-5% in clear water, soak time is 6-8 hour; Be placed in clear water after pulling out again and carry out second time desalination immersion treatment, soak time is 10-12 hour; Dry after again pulling out, cut into inch strips, aubergine pigment is collected stand-by;
(2) by after aubergine pigment oven dry, pulverizing, excessively 40 mesh sieves, be placed in concentration be 70% ethanolic solution mix, then go in thermostat water bath and extract anthocyanidin, the solid-liquid ratio of aubergine pigment powder and ethanolic solution is 1:20, Extracting temperature is 60 DEG C, and extraction time is 80-90 minute; Taking-up is transferred to centrifugal treating in centrifuge and gets supernatant liquor again, obtains anthocyanidin, anthocyanidin is placed in carrot juice and stirs, leave standstill stand-by after 20-30 minute supernatant liquor after carrying out evaporation and concentration, vacuum drying treatment;
(3) by the fleece-flower root, stevia rebaudian leaf, unpleasant swallowwort herb mixing, add 10-15 times of water, slow fire boiling 30-50 minute, filter cleaner, obtains herb liquid;
(4) by dry lotus root sheet, auricularia auriculajudae mixing, add 3-4 times of clear water and soak 15-20 minute, then mix making beating, gained slurries are placed in centrifuge and get supernatant liquor after centrifuging treatments, pigskin, herb liquid, supernatant liquor, matcha powder are mixed into pot, and slow fire infusion is done to water, pulls pigskin, pelletizing out;
(5) sweet fermented flour sauce and each raw material of residue are mixed into pot, slow fire infusion is also adjusted to thickness, after taking out cooling, calls in the material after step (2), (4) process, obtains sauce;
(6) by the material mixing after step (1), (5) process, sterilizing, packaging, to obtain final product.
Advantage of the present invention is: the aubergine pigment of purple eggplant separates with eggplant meat and processes by soy preserved egg-plant of the present invention, in the desalination immersion process of eggplant meat, add light-coloured vinegar, reaches the object of degraded solanine while not affecting desalination; Anthocyanidin in aubergine pigment is extracted, recycle after being first placed in the mixing of weakly alkaline carrot, both avoided anthocyanidin and caused loss in high salt curing process, turn improved the stability of anthocyanidin, the anthocyanidin content of soy preserved egg-plant of the present invention is protected;
Soy preserved egg-plant of the present invention is with fragrance striking the nose, delicious flavour, and the pigskin of interpolation is rich in collagen, the effect have beautifying face and moistering lotion, delaying senility, and the multiple Chinese herbal medicine such as the fleece-flower root of interpolation has effect of black beard and hair, strengthening the bones and muscles, filling liver kidney.
Detailed description of the invention
One smears tea pigskin soy preserved egg-plant, is made up of the raw material of following weight portion:
Purple eggplant 280, pigskin 6, matcha powder 5, dry lotus root sheet 5, auricularia auriculajudae 6, the fleece-flower root 1, stevia rebaudian leaf 3, unpleasant swallowwort herb 2, numb green pepper powder 7, cinnamomi cortex pulveratus 5, sweet fermented flour sauce 20, carrot juice 2, proper amount of salt, light-coloured vinegar is appropriate, water is appropriate.
Described a kind of preparation method smearing tea pigskin soy preserved egg-plant, comprises the following steps:
(1) by eggplant clean, peeling after enter cylinder, put one deck eggplant and spread one deck salt, compacting, sealing, shady and cool place pickle 10 days, are pulled out by eggplant to be placed in clear water and to carry out first time desalination, go solanine immersion treatment, containing the light-coloured vinegar of 3% in clear water, soak time is 6 hours; Be placed in clear water after pulling out again and carry out second time desalination immersion treatment, soak time is 10 hours; Dry after again pulling out, cut into inch strips, aubergine pigment is collected stand-by;
(2) by after aubergine pigment oven dry, pulverizing, excessively 40 mesh sieves, be placed in concentration be 70% ethanolic solution mix, then go in thermostat water bath and extract anthocyanidin, the solid-liquid ratio of aubergine pigment powder and ethanolic solution is 1:20, Extracting temperature is 60 DEG C, and extraction time is 80 minutes; Taking-up is transferred to centrifugal treating in centrifuge and gets supernatant liquor again, obtains anthocyanidin, anthocyanidin is placed in carrot juice and stirs, leave standstill stand-by after 20 minutes supernatant liquor after carrying out evaporation and concentration, vacuum drying treatment;
(3) by the fleece-flower root, stevia rebaudian leaf, unpleasant swallowwort herb mixing, add 10 times of water, slow fire boiling 30 minutes, filter cleaner, obtains herb liquid;
(4) by dry lotus root sheet, auricularia auriculajudae mixing, add 3 times of clear water and soak 15 minutes, then mix making beating, gained slurries are placed in centrifuge and get supernatant liquor after centrifuging treatments, pigskin, herb liquid, supernatant liquor, matcha powder are mixed into pot, and slow fire infusion is done to water, pulls pigskin, pelletizing out;
(5) sweet fermented flour sauce and each raw material of residue are mixed into pot, slow fire infusion is also adjusted to thickness, after taking out cooling, calls in the material after step (2), (4) process, obtains sauce;
(6) by the material mixing after step (1), (5) process, sterilizing, packaging, to obtain final product.
Claims (2)
1. smear a tea pigskin soy preserved egg-plant, it is characterized in that being made up of the raw material of following weight portion:
Purple eggplant 280-300, pigskin 6-7, matcha powder 5-7, dry lotus root sheet 5-8, auricularia auriculajudae 6-8, fleece-flower root 1-2, stevia rebaudian leaf 3-4, unpleasant swallowwort herb 2-3, numb green pepper powder 7-8, cinnamomi cortex pulveratus 5-6, sweet fermented flour sauce 20-30, carrot juice 2-3, proper amount of salt, light-coloured vinegar is appropriate, water is appropriate.
2. a kind of preparation method smearing tea pigskin soy preserved egg-plant according to claim 1, is characterized in that comprising the following steps:
(1) by eggplant clean, peeling after enter cylinder, put one deck eggplant and spread one deck salt, 10-15 days is pickled at compacting, sealing, shady and cool place, is pulled out by eggplant to be placed in clear water and to carry out first time desalination, go solanine immersion treatment, light-coloured vinegar containing 3%-5% in clear water, soak time is 6-8 hour; Be placed in clear water after pulling out again and carry out second time desalination immersion treatment, soak time is 10-12 hour; Dry after again pulling out, cut into inch strips, aubergine pigment is collected stand-by;
(2) by after aubergine pigment oven dry, pulverizing, excessively 40 mesh sieves, be placed in concentration be 70% ethanolic solution mix, then go in thermostat water bath and extract anthocyanidin, the solid-liquid ratio of aubergine pigment powder and ethanolic solution is 1:20, Extracting temperature is 60 DEG C, and extraction time is 80-90 minute; Taking-up is transferred to centrifugal treating in centrifuge and gets supernatant liquor again, obtains anthocyanidin, anthocyanidin is placed in carrot juice and stirs, leave standstill stand-by after 20-30 minute supernatant liquor after carrying out evaporation and concentration, vacuum drying treatment;
(3) by the fleece-flower root, stevia rebaudian leaf, unpleasant swallowwort herb mixing, add 10-15 times of water, slow fire boiling 30-50 minute, filter cleaner, obtains herb liquid;
(4) by dry lotus root sheet, auricularia auriculajudae mixing, add 3-4 times of clear water and soak 15-20 minute, then mix making beating, gained slurries are placed in centrifuge and get supernatant liquor after centrifuging treatments, pigskin, herb liquid, supernatant liquor, matcha powder are mixed into pot, and slow fire infusion is done to water, pulls pigskin, pelletizing out;
(5) sweet fermented flour sauce and each raw material of residue are mixed into pot, slow fire infusion is also adjusted to thickness, after taking out cooling, calls in the material after step (2), (4) process, obtains sauce;
(6) by the material mixing after step (1), (5) process, sterilizing, packaging, to obtain final product.
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| CN105831607A (en) * | 2016-04-19 | 2016-08-10 | 范保军 | Curry matcha-taste shredded pork with salted vegetable and preparation method thereof |
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|---|---|---|---|---|
| JP2009240291A (en) * | 2008-03-28 | 2009-10-22 | Kyokuto Kagaku Sangyo Kk | Method for producing acidic eggplant sauce |
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| CN105475976A (en) * | 2015-12-10 | 2016-04-13 | 南陵百绿汇农业科技有限公司 | Melastoma dodecandrum lour matcha jam, and preparation method thereof |
| CN105831607A (en) * | 2016-04-19 | 2016-08-10 | 范保军 | Curry matcha-taste shredded pork with salted vegetable and preparation method thereof |
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Application publication date: 20151125 |