CN105768041A - Barbecued eggplant sauce preparation method - Google Patents
Barbecued eggplant sauce preparation method Download PDFInfo
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- CN105768041A CN105768041A CN201610130698.8A CN201610130698A CN105768041A CN 105768041 A CN105768041 A CN 105768041A CN 201610130698 A CN201610130698 A CN 201610130698A CN 105768041 A CN105768041 A CN 105768041A
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- parts
- eggplants
- sauce
- powder
- barbecued
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- 244000061458 Solanum melongena Species 0.000 title claims abstract description 30
- 235000002597 Solanum melongena Nutrition 0.000 title claims abstract description 30
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000003814 drug Substances 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 5
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 5
- 241000018646 Pinus brutia Species 0.000 claims abstract description 5
- 241000628997 Flos Species 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000021168 barbecue Nutrition 0.000 claims description 14
- 239000003610 charcoal Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 229940126678 chinese medicines Drugs 0.000 claims description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000353200 Microcanthus strigatus Species 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 235000021551 crystal sugar Nutrition 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000002687 Caesalpinia echinata Nutrition 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 240000002514 Cymbidium ensifolium Species 0.000 claims description 3
- 241001424361 Haematoxylum brasiletto Species 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 150000002333 glycines Chemical class 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000009331 sowing Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 229940079593 drug Drugs 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 4
- 239000004278 EU approved seasoning Substances 0.000 abstract 3
- 235000013599 spices Nutrition 0.000 abstract 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- 239000002023 wood Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000001225 therapeutic effect Effects 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a barbecued eggplant sauce preparation method and relates to the technical field of sauce production. The preparation method includes the following steps: purple eggplants are selected, the selected eggplants are washed clean, then the washed eggplants are soaked at a soaking temperature of 60-80 DEG C; the soaked eggplants are longitudinally cut into an opening, then the eggplants are pressed flat along the opening, then the pressed eggplants are sun-dried, seasoning materials are evenly sprayed on the eggplants, and the seasonings include cumin, Chinese prickly ash, salt, monosodium glutamate and chili powder; when the eggplants are barbecued to be medium well-MW, wooden spice seasonings are sprayed on the exterior of the eggplants, and the wooden spice seasonings consist of the following components in parts by weight: 10-20 parts of rhizoma polygonati odorati powder, 10-20 parts of pine pollen, 10 parts of flos lonicerae powder, and 5-15 parts of pine wood powder; then the eggplants are barbecued to be well-done for standby application; and soybean oil is fried to be medium well-done, the well-barbecued eggplants are put into the oil, and then sauce materials are added. The barbecued eggplant sauce is rich in tastes, the flavors of sauce, eggplants, and barbecuing and smoking are well preserved, and the eggplant sauce has a taste of wooden spices and a flavor of medicines, is conducive to mass consumption, and also has a certain inhibition and treatment effect for patients with hypertension.
Description
Technical field:
The present invention relates to beans production technical field, specifically a kind of preparation method roasting eggplant sauce.
Background technology:
Fructus Solani melongenae is combined with sauce to be typically all by prior art and makes instant soy preserved egg-plant, this food is all instant, is not easy to preserve, and mouthfeel is single, and some local people of China have a preference for the taste of barbecue, sootiness, but without the technical method that several persons are be combined with each other in prior art.It is combined with each other mainly pure in this following unfavorable factor, holding time is short, it is difficult to long sustaining Fructus Solani melongenae fragrance simultaneously, the taste of paste flavor, barbecue and sootiness, it it is all the mode making food easily producing more carcinogen for beans, barbecue, sootiness etc., therefore edible more be unfavorable for healthy, particularly the food after sauced, barbecue and sootiness be particularly disadvantageous in prior art ubiquitous hyperpietic edible.
Summary of the invention:
The technical problem to be solved is in that to provide one can treat high blood pressure disease, and therapeutic effect is good, alleviates disease, and effective percentage is high, the Chinese medicine composition of the treatment hypertension of instant effect.
A kind of preparation method roasting eggplant sauce, it is characterised in that: comprise the following steps
1) selecting purple Fructus Solani melongenae, clean up, then soak with the mixed liquor that weight portion is Chinese liquor 10～20 parts, white vinegar 30～50 parts, starch 10～20 parts and 500～1000 parts of water, soaking temperature is at 60～80 DEG C；
2) by longitudinally slit for a Fructus Solani melongenae mouth, then flatten along opening part, then dry in the sun,
3) by flavouring agent uniform broadcasting on Fructus Solani melongenae, described flavouring agent includes Fructus Cumini Cymini, Pericarpium Zanthoxyli, salt, monosodium glutamate and Fructus Capsici powder；
4) sowing Radix Aucklandiae material to the outside of Fructus Solani melongenae time ripe for Fructus Solani melongenae barbecue to 8, described Radix Aucklandiae material flavouring agent includes following components by weight: Rhizoma Polygonati Odorati powder 10～20 parts, Pollen Pini 10～20 parts, 10 parts of Flos Lonicerae powder, pine powder 5～15 parts；
5) again Fructus Solani melongenae is baked stand-by；
6) being blown by Oleum Glycines medium rare, put into the Fructus Solani melongenae baked, then again by sauce, described sauce includes 6 parts of soy sauce by weight, each 1 part of white sugar, rice wine, crystal sugar, and Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, each 2 parts of Rhizoma Zingiberis powder are separately added into, and canning sealing preserves.
The Linesless charcoal used during described barbecue is fruit tree charcoal.
Described fruit tree charcoal is peach wood carbon.
Described canned time in eggplant sauce, add Chinese medicines soup, described Chinese medicines soup is made up of following components by weight, Medulla Tetrapanacis 20 parts, Pollen Maydis 13 parts, 15 parts of white jade Cymbidium ensifolium (L.) Sw., Radix Pseudostellariae 15 parts, Cortex Lycii 10 parts.
Described Chinese medicines soup boils according to the following steps, soaking 30 minutes to one hour with drinks, then big fire turns boiling with soft fire about 30 minutes after boiling, after pouring out well-done liquid medicine, in medicine, add boiling with soft fire 30 minutes after water boil again, the liquid medicine of twice decoction is converted and takes together.
Present invention barbecue is divided into two stages, and first time barbecue is mainly ripe to Fructus Solani melongenae baking 8, then again second time baking to maturation, Radix Aucklandiae material is with the addition of when second time baking, Radix Aucklandiae material is conducive to enter in meat, it is prevented that Radix Aucklandiae material carries out excessive burning carbonization, it is possible to preserve its fragrance preferably.
The Linesless charcoal of the present invention is made up of fruit tree, and the Fructus Solani melongenae of its baking place has the distinctive fragrance of fruit tree, unique flavor.Soaking with the mixture of Chinese liquor, white vinegar and starch in the present invention, be conducive to meat soft, the meat baked made is soft crisp, is also beneficial to later stage sauce and enters into the inside of meat, and mouthfeel is better.
6 parts of the sauce soy sauce of the present invention, each 1 part of white sugar, rice wine, crystal sugar, each 2 parts of Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, Rhizoma Zingiberis powder, be conducive to the long-time preservation of barbecue Fructus Solani melongenae.
The present invention also added Chinese medicine ingredients, prior art usually has Chinese crude drug for making the technology of medicated diet, the cuisines produced are made to have the medicated incense of uniqueness, the present invention has the effect that, and the Chinese medicine that adds of the present invention advantageously reduces the harmful substance after preservation, but also be conducive to that hyperpietic's is edible.
The invention has the beneficial effects as follows: rich in taste of the present invention, it is possible to preserve beans taste, the taste of Fructus Solani melongenae, barbecue and sootiness preferably, eggplant sauce has the taste of the Radix Aucklandiae, medicated incense local flavor, is conducive to popular edible, hyperpietic is also had to certain suppression and therapeutical effect.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with instantiation, the present invention is expanded on further.
A kind of preparation method roasting eggplant sauce, comprises the following steps
1) selecting purple Fructus Solani melongenae, clean up, then soak with the mixed liquor that weight portion is Chinese liquor 10～20 parts, white vinegar 30～50 parts, starch 10～20 parts and 500～1000 parts of water, soaking temperature is at 60～80 DEG C；
2) by longitudinally slit for a Fructus Solani melongenae mouth, then flatten along opening part, then dry in the sun,
3) by flavouring agent uniform broadcasting on Fructus Solani melongenae, described flavouring agent includes Fructus Cumini Cymini, Pericarpium Zanthoxyli, salt, monosodium glutamate and Fructus Capsici powder；
4) sowing Radix Aucklandiae material to the outside of Fructus Solani melongenae time ripe for Fructus Solani melongenae barbecue to 8, described Radix Aucklandiae material flavouring agent includes following components by weight: Rhizoma Polygonati Odorati powder 10～20 parts, Pollen Pini 10～20 parts, 10 parts of Flos Lonicerae powder, pine powder 5～15 parts；
5) again Fructus Solani melongenae is baked stand-by；
6) being blown by Oleum Glycines medium rare, put into the Fructus Solani melongenae baked, then again by sauce, described sauce includes 6 parts of soy sauce by weight, each 1 part of white sugar, rice wine, crystal sugar, and Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, each 2 parts of Rhizoma Zingiberis powder are separately added into, and canning sealing preserves.
The Linesless charcoal used during barbecue is fruit tree charcoal.
Fruit tree charcoal is peach wood carbon.
Adding Chinese medicines soup time canned in eggplant sauce, described Chinese medicines soup is made up of following components by weight, Medulla Tetrapanacis 20 parts, Pollen Maydis 13 parts, 15 parts of white jade Cymbidium ensifolium (L.) Sw., Radix Pseudostellariae 15 parts, Cortex Lycii 10 parts.
Chinese medicines soup boils according to the following steps, soaking 30 minutes to one hour with drinks, then big fire turns boiling with soft fire about 30 minutes after boiling, after pouring out well-done liquid medicine, in medicine, add boiling with soft fire 30 minutes after water boil again, the liquid medicine of twice decoction is converted and takes together.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (5)
1. the preparation method roasting eggplant sauce, it is characterised in that: comprise the following steps
1) selecting purple Fructus Solani melongenae, clean up, then soak with the mixed liquor that weight portion is Chinese liquor 10～20 parts, white vinegar 30～50 parts, starch 10～20 parts and 500～1000 parts of water, soaking temperature is at 60～80 DEG C；
2) by longitudinally slit for a Fructus Solani melongenae mouth, then flatten along opening part, then dry in the sun,
3) by flavouring agent uniform broadcasting on Fructus Solani melongenae, described flavouring agent includes Fructus Cumini Cymini, Pericarpium Zanthoxyli, salt, monosodium glutamate and Fructus Capsici powder；
4) sowing Radix Aucklandiae material to the outside of Fructus Solani melongenae time ripe for Fructus Solani melongenae barbecue to 8, described Radix Aucklandiae material flavouring agent includes following components by weight: Rhizoma Polygonati Odorati powder 10～20 parts, Pollen Pini 10～20 parts, 10 parts of Flos Lonicerae powder, pine powder 5～15 parts；
5) again Fructus Solani melongenae is baked stand-by；
6) being blown by Oleum Glycines medium rare, put into the Fructus Solani melongenae baked, then again by sauce, described sauce includes 6 parts of soy sauce by weight, each 1 part of white sugar, rice wine, crystal sugar, and Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, each 2 parts of Rhizoma Zingiberis powder are separately added into, and canning sealing preserves.
2. a kind of preparation method roasting eggplant sauce according to claim 1, it is characterised in that: the Linesless charcoal used during described barbecue is fruit tree charcoal.
3. a kind of preparation method roasting eggplant sauce according to claim 2, it is characterised in that: described fruit tree charcoal is peach wood carbon.
4. a kind of preparation method roasting eggplant sauce according to claim 1, it is characterized in that: described canned time in eggplant sauce, add Chinese medicines soup, described Chinese medicines soup is made up of following components by weight, Medulla Tetrapanacis 20 parts, Pollen Maydis 13 parts, 15 parts of white jade Cymbidium ensifolium (L.) Sw., Radix Pseudostellariae 15 parts, Cortex Lycii 10 parts.
5. a kind of preparation method roasting eggplant sauce according to claim 4, it is characterized in that: described Chinese medicines soup boils according to the following steps, soak 30 minutes to one hour with drinks, then big fire turns boiling with soft fire 30 minutes after boiling, after pouring out well-done liquid medicine, in medicine, add boiling with soft fire 30 minutes after water boil again, the liquid medicine of twice decoction is converted and takes together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130698.8A CN105768041A (en) | 2016-03-08 | 2016-03-08 | Barbecued eggplant sauce preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130698.8A CN105768041A (en) | 2016-03-08 | 2016-03-08 | Barbecued eggplant sauce preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105768041A true CN105768041A (en) | 2016-07-20 |
Family
ID=56388187
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610130698.8A Pending CN105768041A (en) | 2016-03-08 | 2016-03-08 | Barbecued eggplant sauce preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105768041A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259438A (en) * | 2017-08-03 | 2017-10-20 | 安徽省雷氏农业科技有限公司 | A kind of nutrition eggplant mud and preparation method thereof |
| CN113412928A (en) * | 2021-07-01 | 2021-09-21 | 四川川娃子食品有限公司 | Eggplant sauce with fried pepper and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300344A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Pumpkin pork rib sauce and preparation method thereof |
| CN103652817A (en) * | 2013-11-27 | 2014-03-26 | 湖州立方农艺科技发展有限公司 | Eggplant sauce and preparation method thereof |
-
2016
- 2016-03-08 CN CN201610130698.8A patent/CN105768041A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300344A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Pumpkin pork rib sauce and preparation method thereof |
| CN103652817A (en) * | 2013-11-27 | 2014-03-26 | 湖州立方农艺科技发展有限公司 | Eggplant sauce and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259438A (en) * | 2017-08-03 | 2017-10-20 | 安徽省雷氏农业科技有限公司 | A kind of nutrition eggplant mud and preparation method thereof |
| CN113412928A (en) * | 2021-07-01 | 2021-09-21 | 四川川娃子食品有限公司 | Eggplant sauce with fried pepper and preparation method thereof |
| CN113412928B (en) * | 2021-07-01 | 2023-01-24 | 四川川娃子食品有限公司 | Eggplant sauce with fried pepper and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160720 |
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