CN105707842B - A kind of processing method of fish-flavoured eggplants sauce - Google Patents
A kind of processing method of fish-flavoured eggplants sauce Download PDFInfo
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- CN105707842B CN105707842B CN201610039306.7A CN201610039306A CN105707842B CN 105707842 B CN105707842 B CN 105707842B CN 201610039306 A CN201610039306 A CN 201610039306A CN 105707842 B CN105707842 B CN 105707842B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing methods of fish-flavoured eggplants sauce, including using eggplant as raw material, make fish-flavoured eggplants sauce, on the basis of single factor experiment, using the method for subjective appreciation, the factor being affected to product sensory evaluation result is selected, then optimized to working process parameter by response surface design test method(s), and best processing technology is obtained, test result shows：Microwave time, microwave power, these three factors of microwave density influence maximum to the sensory evaluation of fish-flavoured eggplants sauce, and by response surface design test method(s), the optimal processing parameter for obtaining fish-flavoured eggplants sauce is：Microwave time 17min, microwave power 4kw, microwave density 2.5kg/ ㎡ carry out allotment and make fish-flavoured eggplants sauce with this condition.The method and technological parameter of the present invention can provide certain theoretical foundation for the industrialized production of enterprise, and the fish-flavoured eggplants sauce shape produced is completely beautiful, and particle is clear, and mouthfeel is smooth but not greasy, rich in chewiness.
Description
Technical field
The present invention relates to a kind of processing methods of fish-flavoured eggplants sauce.
Background technology
Eggplant, also known as " eggplant " are also known as " falling Soviet Union " one of purple vegetables few in number, also there is light green or white product
Kind, there is circle in shape, oval, pyriform etc..Eggplant category annual herb plant, the torrid zone be it is perennial, it is widely distributed in China,
It is the normal dish of dining table during many residents usually live.Studies have shown that eggplant has abundant nutritive value and medical value, eggplant
In rich in vitamin A, B, C, D and protein and calcium, human vas can be allowed to soften, reduce senile plaque；Purple eggplant is given birth to rich in dimension
Plain P can improve capillary fragility, prevent thin vessels bleeding, have to hypertension, artery sclerosis, spitting of blood, purpura etc. certain anti-
Control effect；The saponin contained by cellulose in eggplant has effects that reduce courage with alcohol；Contain solanine in eggplant, to gastric cancer,
Carcinoma of the rectum etc. has inhibiting effect；Eggplant also has the effect of heat clearing and blood circulation promoting, clear swollen analgesic, anti-internal pile hematochezia；In addition, eggplant also has it
His effect, for example hemorrhagic disease can be prevented etc..
China is large agricultural country, and eggplant occupies an important position in production, and the yield of eggplant occupies world's umber one.From ancient times with
Coming, eggplant is exactly one of favorite vegetables of people, wherein fish-flavoured eggplants are even more Han nationality's characteristic famous dish, belong to Chinese eight big cuisines,
Major ingredient is eggplant, is equipped with multiple auxiliary materials processing and fires, unique taste is liked by a domestic and international person sponging on an aristocrat deeply.But it is at present
Only, this style of cooking exists only on dining table, can not long-term preservation based on fresh food.
Currently, commercially available eggplant processing finished product kind is very rare, the finished product of fish-flavoured eggplants is even more rarely seen, it is therefore necessary to
Trial does further developmental research to eggplant Related product.
Invention content
It is an object of the invention to overcome problem above of the existing technology, a kind of processing side of fish-flavoured eggplants sauce is provided
Method.
To realize above-mentioned technical purpose and the technique effect, the invention is realized by the following technical scheme：
A kind of processing method of fish-flavoured eggplants sauce, the described method comprises the following steps：
Step 1）Raw material selection and processing：It is suitable to choose maturity, no seed, body are larger, fresh and fleshy hypertrophy eggplant
As processing raw material, it is desirable that clean eggplant without large area scar, inside and outside non-rot, dice, pay attention in the surface of eggplant
Eggplant fourth is uniform in size, is consistent；
Step 2）Cross water：After boiling is opened, eggplant is poured into rapidly, is boiled 40 seconds and is pulled out, this step can effectively reduce the puckery of eggplant
Taste, never overlong time, otherwise eggplant be easy softening；
Step 3）Maltodextrin impregnates：Eggplant is evenly distributed, is completely submerged in maltodextrin, is stood, the time should be
Between 1-2 hours, too short effect unobvious, too long eggplant can also soften, and then carry out microwave drying；
Step 4）Frying：By taking 200g eggplants as an example, be added minced meat 20g, chili oil 25g, garlic granule 5g, green onion 8g, ginger 4g, garlic 4g,
Thick broad-bean sauce 80g, 2, capsicum, salt 10g, sugar 5g, chickens' extract 5g, crosslinked starch 15g carry out frying, seasoning；
Step 5）Vacuum packaging：The fish-flavoured eggplants sauce that frying is completed is put into vacuum seal in packaging bag；
Step 6）High pressure sterilization：The fish-flavoured eggplants sauce of envelope is placed in high-pressure sterilizing pot and is sterilized, sterilising conditions 121
DEG C, 15 minutes；
Step 7）Finished product, detection：Manufactured fish-flavoured eggplants sauce finished product is kept sample and carries out organoleptic examination, Micro biological Tests.
Further, the step（1）In eggplant fourth select as follows：By five parts of equivalent（100g）Eggplant difference
It is cut into specification 0.6*0.6*0.6,0.8*0.8*0.8,1.0*1.0*1.0,1.2*1.2*1.2,1.4*1.4*1.4（cm）Cube
Body distinguishes frying, then selects best eggplant fourth size.
Further, which is characterized in that the step（3）In maltodextrin select as follows：By five parts of samples
It is impregnated in the maltodextrin for being individually placed to various concentration, concentration is respectively 1%, 5%, 10%, 15%, 20%, impregnates and completes
Sample is processed afterwards, then selects best maltodextrin percentage.
Further, the step（3）In the maltodextrin soaking time select as follows：By five parts of samples
Impregnate 0. 5h, 1. 0h, 1. 5h, 2. 0h, 2. 5h respectively under same maltodextrin concentration conditions, it is right after the completion of immersion
Sample is processed the processing of technique, then carries out sensory evaluation according to table 1, selects best maltodextrin soaking time.
Further, the step（3）In the microwave drying selection of time：Five parts of samples are carried out respectively micro-
Wave 13min, 15min, 17min, 19min, 21min, frying sample after the completion of microwave, then select best microwave time 17min；
Microwave power selects as follows：Five parts of samples are subjected to microwave in microwave power for 1kw, 2kw, 4kw, 6kw, 8kw respectively
Dry, then frying sample after the completion of microwave selects best microwave power 4kw；Microwave density selects as follows：Respectively will
Five parts of 100g samples uniformly put into the pros that density is 1kg/ ㎡, 1. 5kg/ ㎡, 2kg/ ㎡, 2. 5kg/ ㎡, 3 kg/ ㎡
Shape carries out microwave drying, then frying sample after the completion of microwave selects 2. 5kg/ ㎡ of best microwave density.
Beneficial effects of the present invention:
1, before frying eggplant, microwave drying is carried out to eggplant, the moisture in eggplant can be effectively removed, reduced moisture and live
Degree can inhibit the breeding of microorganism and ground that eggplant is kept to keep the complete of appearance during frying.Microwave heating has
Instantaneity, selectivity, globality, heating is safe, hygienic, pollution-free and has very strong sterilizing ability.These features are applied to
This experiment can make complete appearance, the fish-flavoured eggplants sauce with long quality guarantee period.
2, popular dish is processed by the method for abandoning tradition hardening of the present invention using the method for physical treatment
Flexible package or can form, instant edible are convenient for carrying, and fish-flavoured eggplants sauce will not just table dishes, even more snack food.
Description of the drawings
Fig. 1 is the flow chart of the processing method of fish-flavoured eggplants sauce of the present invention；
Fig. 2 is influence of the eggplant fourth size of the processing method of fish-flavoured eggplants sauce of the present invention to eggplant sauce mouthfeel；
Fig. 3 is influence of the maltodextrin percentage of the processing method of fish-flavoured eggplants sauce of the present invention to eggplant sauce mouthfeel；
Fig. 4 is influence of the maltodextrin soaking time of the processing method of fish-flavoured eggplants sauce of the present invention to eggplant sauce mouthfeel；
Fig. 5 is influence of the microwave power of the processing method of fish-flavoured eggplants sauce of the present invention to eggplant sauce mouthfeel；
Fig. 6 is influence of the microwave time of the processing method of fish-flavoured eggplants sauce of the present invention to eggplant sauce mouthfeel；
Fig. 7 is influence of the microwave density of the processing method of fish-flavoured eggplants sauce of the present invention to eggplant sauce mouthfeel；
Fig. 8（a）For the influence to sensory evaluation scores of microwave time and power of the processing method of fish-flavoured eggplants sauce of the present invention
Response surface design figure；
Fig. 8（b）For the contour map of influence of the power to sensory evaluation scores of the processing method of fish-flavoured eggplants sauce of the present invention；
Fig. 9（a）For the influence to sensory evaluation scores of microwave time and density of the processing method of fish-flavoured eggplants sauce of the present invention
Response surface design figure；
Fig. 9（b）For the influence to sensory evaluation scores of microwave time and density of the processing method of fish-flavoured eggplants sauce of the present invention
And contour map；
Figure 10（a）For the influence to sensory evaluation scores of microwave power and density of the processing method of fish-flavoured eggplants sauce of the present invention
Response surface design figure；
Figure 10（b）For the influence to sensory evaluation scores of microwave power and density of the processing method of fish-flavoured eggplants sauce of the present invention
Contour map；
Figure 11（a）For the processing method of fish-flavoured eggplants sauce of the present invention microwave time and power to the shadow of eggplant meat chewiness
Loud response surface design figure；
Figure 11（b）For the processing method of fish-flavoured eggplants sauce of the present invention microwave time and power to the shadow of eggplant meat chewiness
Loud contour map；
Figure 12（a）For the processing method of fish-flavoured eggplants sauce of the present invention microwave time and density to the shadow of eggplant meat chewiness
Loud corresponding surface figure；
Figure 12（b）For the processing method of fish-flavoured eggplants sauce of the present invention microwave time and density to the shadow of eggplant meat chewiness
Loud contour map；
Figure 13（a）For the influence to chewiness of microwave power and density of the processing method of fish-flavoured eggplants sauce of the present invention
Response surface design figure；
Figure 13（b）For the influence to chewiness of microwave power and density of the processing method of fish-flavoured eggplants sauce of the present invention
Contour map.
Specific implementation mode
It is below with reference to the accompanying drawings and in conjunction with the embodiments, next that the present invention will be described in detail.
1, response surface curve experiments design optimization technological parameter
Pass through single factor experiment, using microwave time, microwave power, microwave density as independent variable, chewiness（Y1）To investigate
Index.Response surface experiments as shown in Table 1 are designed, test result carries out analyzing processing using 15 softwares of Minitab.
1 response surface factor level table of table
2, assay method
（1）The assay method of chewiness
Experiment condition：
（2）Sensory evaluation method
This sensory evaluation is carried out for the mouthfeel after fish-flavoured eggplants sauce frying after the completion.By 10 by profession food
The personage of product organoleptic examination training forms evaluation group, and subjective appreciation is carried out by the step of seeing, hear, tasting[12].By color and luster,
Fragrance, flavor, tissue morphology fraction representation (weight 1：1：1：1)；Comprehensive Assessment, evaluation criteria reference are carried out with score
Table 1 finally will obtain last scoring after each item rating synthesis, carry out interpretation of result.
2 sensory evaluation scores standard of table
（3）Micro biological Tests method
（1）The measurement of total plate count
According to 4789. 2-2010 of GB《Food microbiological examination total plate count measures》Defined method is measured.
（2）The measurement of coliform
According to 4789. 38-2012 of GB《Food microbiological examination escherichia coli counts》Defined method carries out
It measures.
3, result and analysis
（1）Influence and analysis of the eggplant fourth size to eggplant sauce mouthfeel
From figure 2 it can be seen that in the preliminary working of eggplant sauce, eggplant fourth specification is in 0.8*0.8*0.8 to 1.2*1.2*1.2
Between sensory evaluation scores it is higher and close to each other.After specification is more than 1.2, sensory evaluation scores decline, and illustrate that eggplant fourth is larger, are frying
Yielding during system, finished product softens rotten, but downward trend is not notable, the size that illustrate to dice on the organoleptic examination of finished product influence simultaneously
Less, so eggplant fourth size is not key factor.The specification of eggplant fourth selects 0.8*0.8*0.8-1.2*1.2*1.2cm.
（2）Influence and analysis of the maltodextrin percentage to eggplant sauce mouthfeel and appearance
From figure 3, it can be seen that in the preliminary working of eggplant sauce, sensory evaluation scores are relatively low when maltodextrin percentage is relatively low,
Sensory evaluation scores between 15% to 25% are higher and close to each other.But whole floating and little, so maltodextrin percentage
Than not as key factor, maltodextrin percentage being selected to be tested 15% to 25%.
（3）Influence and analysis of the maltodextrin soaking time to eggplant sauce mouthfeel and appearance
From figure 3, it can be seen that in the preliminary working of eggplant sauce, influence of the maltodextrin soaking time to eggplant sauce mouthfeel is simultaneously
Not significantly, sensory evaluation scores are accordingly relatively low in short-term for soaking time, and maltodextrin soaking time is too long to cause eggplant soft rotten instead, because
This, maltodextrin soaking time is advisable for 5 hours using 1. 5-2..
（4）Influence and analysis of the microwave power to eggplant sauce mouthfeel and appearance
From figure 5 it can be seen that in the microwave process of eggplant sauce, influence of the microwave power to eggplant sensory evaluation scores compared with
Greatly.When microwave power is 4kw, sensory evaluation scores highest.When microwave power is too low, the moisture in eggplant is still higher, fries
It is easy to make its deformation during system, when microwave power is excessively high, eggplant is easy burned, is unfavorable for the making of eggplant sauce.So selection
Microwave power is that this section 2kw-6kw is tested.
（5）Influence and analysis of the microwave time to eggplant sauce mouthfeel and appearance
From fig. 6 it can be seen that in the microwave process of eggplant sauce, influence of the microwave time to eggplant sensory evaluation scores also compared with
Greatly.When the microwave time is 17min, sensory evaluation scores highest.When the microwave time is too short, eggplant is easily deformed during frying,
When microwave power is excessively high, eggplant is easy burned, is unfavorable for the making of eggplant sauce.So the selection microwave time is in 15min-19min
It is tested in this section.
（6）Influence and analysis of the microwave density to eggplant sauce mouthfeel and appearance
It can be seen from figure 7 that in the microwave process of eggplant sauce, influence of the microwave density to eggplant sensory evaluation scores also compared with
Greatly.When microwave density is 2. 5kg/ ㎡, sensory evaluation scores highest.When microwave density is smaller, although eggplant sensory evaluation scores are more maximum
Value deviation is not very big, but in the actual production process, can waste many spaces and the energy, undesirable, and microwave density is excessively high
When, eggplant is easy to be sticked together, and is unfavorable for the making of eggplant sauce.So selecting microwave density for the sections 2kg/ ㎡ -3kg/ ㎡
Inside tested.
（7）The mouthfeel of response surface design map analysis eggplant sauce
（a）Corresponding surface experimental result
It is tested according to Box-Behnken Software for Design, on the basis of result obtained by experiment of single factor, with the microwave time
A（min）, microwave power B（kw）, microwave density C（kg/㎡）For variable, with sensory evaluation scores Y1With chewiness Y2It is worth in response,
Design 17 groups of experiments altogether, experimental design and the results are shown in table below：
Table 3：Experimental design and result
（b）Corresponding surface regression equation is analyzed
Regression analysis is carried out to experimental result, microwave time A, microwave power B, microwave density C and sense organ are obtained after fitting
Score Y1And chewiness Y2Quadratic polynomial model be respectively：
Y1=98.32-2.21*A+2.70*B-0.94*C-9.37*A*B-2.30*A*C+11.53*B*C-21.31*A2-
16.18*B2-12.41*C2（Encoded radio substitutes into）
Y1Between=- 1940.09875+195.15375* when+44.75125* power+239.32500* density -2.34375*
Between * power -2.30000* density -5.32750* times time * density+11.52500* power *2- 4.04625* power2-
49.64000* density2（Actual value substitutes into）
Y2=111.35-2.90*A+3. 21*B-2.15*C-12.35*A*B+2.73*A*C+13. 65*B*C-25.65*
A2-12.99*B2-11.97*C2（Encoded radio substitutes into）
Y2When=- 2021.62519+222.11225* time+45.95575* power+134.09000* density -3.08750*
Between * power+2.73250* density -6.41306* times time * density+13.65000* power *2- 3.24896* power2-
47.88900* density2（Actual value substitutes into）
The variance analysis of 4 regression model of table
（Note：p<0. 05 be notable, p<0. 01 is extremely significantly.）
As shown in Table 4, sensory evaluation P values ＜ 0.0001, chewiness P values are 0. 0001 ＜ 0. 01, indicate sensory evaluation
All have with chewiness and its significant relationship.It is 0.2901 ＞ 0.05 that item P values are intended in the mistake of sensory evaluation in model（Not significantly）,
It is 0.9389 ＞ 0.05 that item P values are intended in the mistake of chewiness（Not significantly）, indicate that the model is more stable, it can be to fish-flavoured eggplants sauce
Subjective appreciation and chewiness carry out preferable forecast analysis.
（c）Corresponding surface 3D map analysis
By Fig. 8（a）And Fig. 8（b）As can be seen that the microwave time is 17min, when microwave power is 4kw, sensory evaluation scores are most
It is high.Can intuitively it find out, corresponding surface is smoother, can illustrate in conjunction with table 4, and influence of the microwave time to sensory evaluation scores is aobvious
It writes, influence of the microwave power to sensory evaluation scores and its significantly, and significant interaction between the two.
By Fig. 9（a）And Fig. 9（b）It is found that the microwave time is 17min, microwave density is 2. 5kg/m2When, sensory evaluation scores are most
It is high.It can illustrate in conjunction with table 4, influence of the microwave time to sensory evaluation scores is notable, and influence of the microwave density to sensory evaluation scores is also very
Significantly, and between the two significant interaction.
By Figure 10（a）And Figure 10（b）It is found that microwave power is 4kw, microwave density is 2. 5kg/m2When, sensory evaluation scores are most
It is high.Influence of the microwave power to sensory evaluation scores is notable, and influence of the microwave density to sensory evaluation scores is also very notable, and between the two
Significant interaction.
The coefficient R of this model2=0.9936, the coefficient R after adjustment2=0.9854, coefficient of variation c.v.%=2.89
＜ 5%.Meet the requirements.
By Figure 11（a）And Figure 11（b）It is found that with the increase of microwave time, chewiness, which is presented, first rises becoming of declining afterwards
Gesture, when the microwave time is 17min or so, eggplant meat chewiness highest；With the increase of microwave power, eggplant meat chewiness is presented first
The trend of rapid decrease after slowly rising, and decline significantly, for microwave power in 4kw, eggplant meat chewiness is best.In conjunction with 4 as it can be seen that
Significant interaction between microwave time and power.
By Figure 12（a）And Figure 12（b）It is found that with the increase of microwave time, the presentation of eggplant meat chewiness first rises to be declined afterwards
Trend, for the amplitude of raising and lowering all it is obvious that when the microwave time is 17min or so, eggplant meat chewiness is moderate；With micro-
Downward trend after first rising is presented in the increase of Bomi, eggplant meat chewiness, and microwave density is in 2. 5kg/ ㎡, eggplant meat chewiness
Most preferably.Reciprocation between microwave time and density is not notable.
By Figure 13（a）And Figure 13（b）It is found that with the increase of microwave time, the presentation of eggplant meat chewiness first rises to be declined afterwards
Trend, for the amplitude of raising and lowering all it is obvious that when the microwave time is 17min or so, eggplant meat chewiness is moderate；With micro-
The increase of Bomi, eggplant meat chewiness present first rise after downward trend, microwave density in 2.5kg/ ㎡ as shown in Figure 13, with
The increase of microwave time, downward trend after first rapid increase is presented in chewiness, and ascendant trend is more apparent, in the microwave time
For 17min or so when, chewiness highest；With the increase of microwave power, downward trend after first rising, microwave is presented in chewiness
Power is in 4kw, chewiness highest.The micro- significant interaction between power and density.
This model coefficient R2=0.9672, the coefficient R after adjustment2=0.9249, coefficient of variation c.v.%=4.19 ＜
5%。
Sensory evaluation scores and chewiness are optimized through Design-Expert response optimization devices.It analyzes to obtain by software
Optimum condition, as A=16.81min, B=4.26kw, C=2.84kg/m2, under the conditions of this, can obtain chewiness be 111.76 it is best
Condition.
In conjunction with practical operation condition, the microwave drying process parameter of final optimization pass is：Microwave time 17min, microwave power
For 4kw, microwave density 3.0kg/m2.Shearing is carried out using the optimum process condition again and organoleptic test is verified, parallel 3 realities
It tests, obtains sensory evaluation scores ranging from 96.5-98.2；Chewiness ranging from 107.45-109.88 is consistent substantially with experimental data,
Error is respectively less than 5%.Illustrate the regression equation Y after optimization1And Y2Model can be used for putting into practice.Eggplant meat chewiness is best.When microwave
Between reciprocation between density it is not notable.
Be used as measuring index using the sensory evaluation scores of fish-flavoured eggplants sauce and chewiness, by experiment of single factor, determination with
Microwave time, microwave power, microwave density are the major influence factors of experiment, and are determined that the value range of microwave time is
15min-19min, microwave power 2kw-4kw, microwave density 2kg/m2-3kg/m2, at this time the chewiness of fish-flavoured eggplants sauce with
Sensory evaluation scores are best.
Then on the basis of single factor test result, the technological parameter of fish-flavoured eggplants sauce is advanced optimized, sound is passed through
It answers curved surface software to be fitted analysis to experimental data, obtains best technological parameter：Microwave time 16.81min, microwave power
For 4.26kw, microwave density 2.48kg/m2, predict that the chewiness of fish-flavoured eggplants sauce is 111.76 at this time.According to actual state
It is adjusted to microwave time 17min, microwave power 4kw, microwave density 2.5kg/m2, the chewing of actually measured fish-flavoured eggplants sauce
Property is 108.45, slightly below predicted value, but is consistent substantially with experimental data, can be used as theoretical foundation and is processed production.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, any made by repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of processing method of fish-flavoured eggplants sauce, which is characterized in that the described method comprises the following steps：
Step 1）Raw material selection and processing：It is suitable to choose maturity, no seed, body are larger, fresh and fleshy hypertrophy eggplant conduct
It processes raw material, it is desirable that eggplant is cleaned, is diced, pays attention to eggplant fourth without large area scar, inside and outside non-rot in the surface of eggplant
It is uniform in size, it is consistent；
Step 2）Cross water：After boiling is opened, eggplant is poured into rapidly, is boiled 40 seconds and is pulled out；
Step 3）Maltodextrin impregnates：Eggplant is evenly distributed, is completely submerged in maltodextrin, is stood, the time should be small in 1-2
When between, then carry out microwave drying；
Step 4）Frying：By taking 200g eggplants as an example, minced meat 20g, chili oil 25g, garlic granule 5g, green onion 8g, ginger 4g, garlic 4g, bean cotyledon is added
Sauce 80g, 2, capsicum, salt 10g, sugar 5g, chickens' extract 5g, crosslinked starch 15g carry out frying, seasoning；
Step 5）Vacuum packaging：The fish-flavoured eggplants sauce that frying is completed is put into vacuum seal in packaging bag；
Step 6）High pressure sterilization：The fish-flavoured eggplants sauce of envelope is placed in high-pressure sterilizing pot and is sterilized, sterilising conditions be 121 DEG C, 15
Minute；
Step 7）Finished product, detection：Manufactured fish-flavoured eggplants sauce finished product is kept sample and carries out organoleptic examination, Micro biological Tests.
2. the processing method of fish-flavoured eggplants sauce according to claim 1, which is characterized in that the step（1）In eggplant fourth
It selects as follows：By the eggplant of five parts of equivalent 100g be cut into respectively 0 .6*0 .6*0 .6 of specification, 0 .8*0 .8*0 .8,
The cube difference frying of 1 .0*1 .0*1 .0,1 .2*1 .2*1 .2,1 .4*1 .4*1 .4cm.
3. the processing method of fish-flavoured eggplants sauce according to claim 1, which is characterized in that the step（3）In malt
Dextrin selects as follows：Five parts of samples are individually placed to impregnate in the maltodextrin of various concentration, concentration is respectively 1%,
5%, 10%, 15%, 20%, sample is processed after the completion of immersion.
4. the processing method of fish-flavoured eggplants sauce according to claim 1, which is characterized in that the step（3）In it is described
Maltodextrin soaking time selects as follows：Five parts of samples are impregnated 0 respectively under same maltodextrin concentration conditions
.5h, 1,0h, 1,5h, 2,0h, 2,5h, are processed sample after the completion of immersion the processing of technique.
5. the processing method of fish-flavoured eggplants sauce according to claim 1, which is characterized in that the step（3）In it is described
Microwave drying the best microwave time be 17min, best microwave power be 4kw, best microwave density be 2.5kg/ ㎡.
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