CN105077109A - Eggplant soy-preserved by sea cucumber and mare milk and making method thereof - Google Patents
Eggplant soy-preserved by sea cucumber and mare milk and making method thereof Download PDFInfo
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- CN105077109A CN105077109A CN201510473220.0A CN201510473220A CN105077109A CN 105077109 A CN105077109 A CN 105077109A CN 201510473220 A CN201510473220 A CN 201510473220A CN 105077109 A CN105077109 A CN 105077109A
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- 244000061458 Solanum melongena Species 0.000 title claims abstract description 53
- 235000002597 Solanum melongena Nutrition 0.000 title claims abstract description 39
- 241000251511 Holothuroidea Species 0.000 title claims abstract description 20
- 235000013336 milk Nutrition 0.000 title claims abstract description 18
- 239000008267 milk Substances 0.000 title claims abstract description 18
- 210000004080 milk Anatomy 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 240000001085 Trapa natans Species 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000009165 saligot Nutrition 0.000 claims abstract description 7
- 229930014669 anthocyanidin Natural products 0.000 claims description 17
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims description 17
- 235000008758 anthocyanidins Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000049 pigment Substances 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 10
- 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 claims description 8
- 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
- 229940031352 solanine Drugs 0.000 claims description 8
- 244000241872 Lycium chinense Species 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 241000220317 Rosa Species 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 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 abstract description 8
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 244000241838 Lycium barbarum Species 0.000 abstract 2
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 2
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 240000001868 Castanea seguinii Species 0.000 abstract 1
- 235000007764 Castanea seguinii Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 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
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000003444 anaesthetic effect Effects 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 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
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 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
- 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
- 238000011160 research Methods 0.000 description 1
- 210000001034 respiratory center Anatomy 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 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 an eggplant soy-preserved by sea cucumber and mare milk. The soy-preserved eggplant is prepared from, by weight, 280-300 parts of purple eggplants, 6-8 parts of celery juice, 5-7 parts of the sea cucumber, 8-9 parts of the fresh mare milk, 6-7 parts of cooked water caltrop, 3-4 parts of barbary wolfberry fruits, 3-5 parts of castanea seguinii leaves, 4-5 parts of roses, 10-12 parts of soybean sauce, 8-9 parts of aginomoto, 20-30 parts of thick broad-bean sauce, 2-3 parts of carrot juice, a proper amount of salt, a proper amount of white vinegar and a proper amount of water. The soy-preserved eggplant has the fragrance striking the nose and is delicious in taste; the effects of improving memory and delaying senescence are achieved through the added sea cucumber; various sorts of Chinese herbal medicine such as the barbary wolfberry fruits are added, so that the effects of lowering blood pressure and cholesterol and preventing arteriosclerosis are achieved.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of sea cucumber mare's milk 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 a kind of sea cucumber mare's milk soy preserved egg-plant and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of sea cucumber mare's milk soy preserved egg-plant, be made up of the raw material of following weight portion:
Purple eggplant 280-300, Celery Juice 6-8, sea cucumber 5-7, fresh mare's milk 8-9, ripe water caltrop 6-7, the fruit of Chinese wolfberry 3-4, Mao Li leaf 3-5, rose 4-5, soy sauce 10-12, monosodium glutamate 8-9, thick broad-bean sauce 20-30, carrot juice 2-3, proper amount of salt, light-coloured vinegar is appropriate, water is appropriate.
The preparation method of described a kind of sea cucumber mare's milk 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, 10-15 days is pickled at sealing, shady and cool place, pulled out by eggplant and be placed in clear water and carry out first time desalination, go solanine immersion treatment, the 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 fruit of Chinese wolfberry, Mao Liye, rose mixing, add 10-15 times of water, slow fire boiling 30-50 minute, filter cleaner, obtains herb liquid;
(4) sea cucumber is placed in Celery Juice to foam 2-2.5 hour, after pulling chopping out, is mixed into pot with herb liquid, fresh mare's milk, slow fire infusion 20-30 minute, discharging, filter, obtain nutrient solution; Shredded by ripe water caltrop, Ensure Liquid liquid defibrination, obtains nutrition slurries;
(5) each to nutrition slurries, thick broad-bean sauce and residue raw material is mixed into pot, slow fire infusion is also adjusted to thickness, after taking out cooling, calls in the material after step (2) 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: 1, 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;
2, with fragrance striking the nose, the delicious flavour of soy preserved egg-plant of the present invention, the sea cucumber of interpolation has the effect improving memory, delay senility, and the multiple Chinese herbal medicine such as the fruit of Chinese wolfberry of interpolation has and reduces blood pressure and cholesterol, prevent arteriosclerotic effect.
Detailed description of the invention
A kind of sea cucumber mare's milk soy preserved egg-plant, be made up of the raw material of following weight portion:
Purple eggplant 280, Celery Juice 6, sea cucumber 5, fresh mare's milk 8, ripe water caltrop 6, the fruit of Chinese wolfberry 3, Mao Li leaf 3, rose 4, soy sauce 10, monosodium glutamate 8, thick broad-bean sauce 20, carrot juice 2, proper amount of salt, light-coloured vinegar is appropriate, water is appropriate.
The preparation method of described a kind of sea cucumber mare's milk 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, pulled out by eggplant and be placed in clear water and 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 fruit of Chinese wolfberry, Mao Liye, rose mixing, add 10 times of water, slow fire boiling 30 minutes, filter cleaner, obtains herb liquid;
(4) sea cucumber is placed in Celery Juice foaming 2 hours, after pulling chopping out, is mixed into pot with herb liquid, fresh mare's milk, slow fire infusion 20 minutes, discharging, filter, obtain nutrient solution; Shredded by ripe water caltrop, Ensure Liquid liquid defibrination, obtains nutrition slurries;
(5) each to nutrition slurries, thick broad-bean sauce and residue raw material is mixed into pot, slow fire infusion is also adjusted to thickness, after taking out cooling, calls in the material after step (2) process, obtains sauce;
(6) by the material mixing after step (1), (5) process, sterilizing, packaging, to obtain final product.
Claims (2)
1. a sea cucumber mare's milk soy preserved egg-plant, is characterized in that being made up of the raw material of following weight portion:
Purple eggplant 280-300, Celery Juice 6-8, sea cucumber 5-7, fresh mare's milk 8-9, ripe water caltrop 6-7, the fruit of Chinese wolfberry 3-4, Mao Li leaf 3-5, rose 4-5, soy sauce 10-12, monosodium glutamate 8-9, thick broad-bean sauce 20-30, carrot juice 2-3, proper amount of salt, light-coloured vinegar is appropriate, water is appropriate.
2. the preparation method of a kind of sea cucumber mare's milk 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, compacting, 10-15 days is pickled at sealing, shady and cool place, pulled out by eggplant and be placed in clear water and carry out first time desalination, go solanine immersion treatment, the 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 fruit of Chinese wolfberry, Mao Liye, rose mixing, add 10-15 times of water, slow fire boiling 30-50 minute, filter cleaner, obtains herb liquid;
(4) sea cucumber is placed in Celery Juice to foam 2-2.5 hour, after pulling chopping out, is mixed into pot with herb liquid, fresh mare's milk, slow fire infusion 20-30 minute, discharging, filter, obtain nutrient solution; Shredded by ripe water caltrop, Ensure Liquid liquid defibrination, obtains nutrition slurries;
(5) each to nutrition slurries, thick broad-bean sauce and residue raw material is mixed into pot, slow fire infusion is also adjusted to thickness, after taking out cooling, calls in the material after step (2) process, obtains sauce;
(6) by the material mixing after step (1), (5) process, sterilizing, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510473220.0A CN105077109A (en) | 2015-08-05 | 2015-08-05 | Eggplant soy-preserved by sea cucumber and mare milk and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510473220.0A CN105077109A (en) | 2015-08-05 | 2015-08-05 | Eggplant soy-preserved by sea cucumber and mare milk and making method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105077109A true CN105077109A (en) | 2015-11-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510473220.0A Pending CN105077109A (en) | 2015-08-05 | 2015-08-05 | Eggplant soy-preserved by sea cucumber and mare milk and making method thereof |
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| Country | Link |
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| CN (1) | CN105077109A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009240291A (en) * | 2008-03-28 | 2009-10-22 | Kyokuto Kagaku Sangyo Kk | Method for producing acidic eggplant sauce |
-
2015
- 2015-08-05 CN CN201510473220.0A patent/CN105077109A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009240291A (en) * | 2008-03-28 | 2009-10-22 | Kyokuto Kagaku Sangyo Kk | Method for producing acidic eggplant sauce |
Non-Patent Citations (3)
| Title |
|---|
| 刘宝家 等: "《食品加工技术、工艺和配方大全续集2（中）》", 30 November 1995, 科学技术文献出版社 * |
| 新浪健康: "盘点茄子的健康吃法", 《HTTP://HEALTH.SINA.COM.CN/HC/YS/2015-01-02/0107147579.SHTML》 * |
| 蒋召雪 等: "茄子皮中花青素提取工艺的初步研究", 《广州化工》 * |
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