CN105994892A - Processing method of scour and sweet preserved white eggplant - Google Patents
Processing method of scour and sweet preserved white eggplant Download PDFInfo
- Publication number
- CN105994892A CN105994892A CN201610348938.1A CN201610348938A CN105994892A CN 105994892 A CN105994892 A CN 105994892A CN 201610348938 A CN201610348938 A CN 201610348938A CN 105994892 A CN105994892 A CN 105994892A
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- sweet
- white eggplant
- eggplant
- sour
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- 244000061458 Solanum melongena Species 0.000 title claims abstract description 45
- 235000002597 Solanum melongena Nutrition 0.000 title claims abstract description 45
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 11
- 238000013036 cure process Methods 0.000 claims description 8
- 235000015177 dried meat Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 241000447437 Gerreidae Species 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005538 encapsulation Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 231100000252 nontoxic Toxicity 0.000 claims description 4
- 230000003000 nontoxic effect Effects 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000007306 turnover Effects 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 2
- 150000002367 halogens Chemical class 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 230000029663 wound healing Effects 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 2
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 2
- 206010047623 Vitamin C deficiency Diseases 0.000 description 2
- 108010084210 citrin Proteins 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000010233 scurvy Diseases 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 208000002699 Digestive System Neoplasms Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- 244000158441 Pleurotus sajor caju Species 0.000 description 1
- 235000004116 Pleurotus sajor caju Nutrition 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- RXVGBQCEAQZMLW-UHFFFAOYSA-N alpha-solanine Natural products CC1CCC2C(C)C3C(CC4C5CC=C6CC(CCC6(C)C5CCC34C)OC7OC(CO)C(O)C(OC8OC(CO)C(O)C(O)C8O)C7OC9OC(CO)C(O)C(O)C9O)N2C1 RXVGBQCEAQZMLW-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- ZGVSETXHNHBTRK-OTYSSXIJSA-N solanine Chemical compound O([C@H]1[C@@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@@H]5N6C[C@@H](C)CC[C@@H]6[C@H]([C@@H]5[C@@]4(C)CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZGVSETXHNHBTRK-OTYSSXIJSA-N 0.000 description 1
- 229940031352 solanine Drugs 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of scour and sweet preserved white eggplant and belongs to the field of food processing. The processing method is characterized by adopting a processing technological flow comprising the following steps: selecting raw materials, cleaning and slicing up, blanching, hardening, marinating and impregnating with sugar and vinegar, pressing a cylinder, and packaging. The processing method has the beneficial effects that the product is crisp, tender, ductile, sour, sweet, delicious and juicy, has strong fresh flavour of white eggplant, is rich in multiple nutrient substances such as proteins and vitamins, full of nutrients, fresh, sweet and refreshing and beneficial to enhancing immunologic function of organism, can promote wound healing and prevent and treat scorbutus and also has the effects of softening blood vessels, preventing cancer and resisting to cancer; and the product is easy to eat and applicable to people of all ages.
Description
Technical field
The processing method that the present invention relates to a kind of food, the processing method especially relating to a kind of sour-sweet white eggplant dried meat.
Background technology
White eggplant, often claims Fructus Solani melongenae, and Wu Yue people continues to use Song dynasty call and is referred to as falling Soviet Union, and Cantonese is referred to as short melon, belongs to annual herbaceous plant, is born in the torrid zone more.Its fruit born is edible, and color mostly is purple and atropurpureus, also has light green and the kind of white, the most also has circle, oval, and pyriform is not of uniform size, is a kind of typical vegetable, and according to the difference of kind, eating method is the most various.
The effect of white eggplant: eggplant is nutritious in vain, containing the multiple nutritional components such as protein, fat, carbohydrate, vitamin and calcium, phosphorus, ferrum, the particularly content of Citrin is the highest, Citrin can make blood vessel wall keep elastic and physiological function, prevent hardening and rupture, often eat white eggplant, contribute to preventing and treating a series of diseases of hypertension, coronary heart disease, arteriosclerosis.Additionally, white eggplant also prevents and treats vitamin C deficiency and promotes effect of wound healing.White eggplant or anticancer rival, it contains solanine, can suppress the propagation of digestive system tumor, has certain effect for preventing and treating gastric cancer.
Fresh white eggplant is difficult to storage, can realize the comprehensive utilization of dialogue eggplant raw material, instant for being processed into sour-sweet white eggplant dried meat, and be easy to store, improve its economic worth.
Summary of the invention
Present invention aim to address the problem that white eggplant is difficult to storage, it is provided that the processing method of a kind of sour-sweet white eggplant dried meat.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing method of sour-sweet white eggplant dried meat, it is characterised in that: using the processing process of material choice → cleaning section → blanch → hardening → sweet and sour halogen dipping → cylinder pressure → packaging, concrete operation step is:
(1) material choice: select tender, free from insect pests fresh, young, white eggplant without disease makees raw material；
(2) clean, cut into slices: clean with clear water, remove the removal of impurity, cut into serving pieces；
(3) blanch: white eggplant is put in stainless-steel pan, add water, 0.25% malic acid soak 8-12 minute, then pull out input cold water in cool down；
(4) cure process: the white eggplant after cooling is soaked with 0.08% calcium chloride water, cure process 20-30 minute, then clean with clear water and to drain Yu Shui standby；
(5) sweet-and-sour liquid dipping: boiled by rice vinegar liquid, adds the brown sugar of 30%, is stirred continuously so that it is dissolve completely, and adds the Sal of 2%, cools down after stirring；Sweet-and-sour liquid is injected in cylinder, put into white eggplant, put at cool place, impregnate 18-22 days, within every 4 days, turn over white eggplant 1 time, make white eggplant impregnate up and down uniformly；
(6) packaging: finished product is pulled out, uses non-toxic plastic bag package encapsulation, can sell.
Beneficial effect: the tender and crisp flexible of product of the present invention, sour-sweet tasty and refreshing, delicious succulence, there is the fresh Flavor that white eggplant is strong；The multiple nutrients materials such as this product rich in proteins and vitamin, the most nutritious, fresh and sweet tasty and refreshing, contribute to the immunologic function of enhancing body, wound healing can be promoted, prevent and treat vitamin C deficiency, also there is effect of vessel softening and cancer-resisting.Instant, all-ages.
Detailed description of the invention
Embodiment 1:
A kind of processing method of sour-sweet white eggplant dried meat, concrete operation step is:
(1) material choice: select tender, free from insect pests fresh, young, white eggplant without disease makees raw material；
(2) clean, cut into slices: clean with clear water, remove the removal of impurity, cut into serving pieces；
(3) blanch: white eggplant is put in stainless-steel pan, add water, 0.25% malic acid soak 8-12 minute, then pull out input cold water in cool down；
(4) cure process: the white eggplant after cooling is soaked with 0.08% calcium chloride water, cure process 20-30 minute, then clean with clear water and to drain Yu Shui standby；
(5) sweet-and-sour liquid dipping: boiled by vinegar liquid, adds the brown sugar of 30%, is stirred continuously so that it is dissolve completely, and adds the Sal of 2%, cools down after stirring；Sweet-and-sour liquid is injected in cylinder, put into white eggplant, put at cool place, impregnate 18-22 days, within every 4 days, turn over white eggplant 1 time, make white eggplant impregnate up and down uniformly；
(6) packaging: finished product is pulled out, uses non-toxic plastic bag package encapsulation, can sell.
Embodiment 2:
A kind of processing method of sour-sweet white eggplant dried meat, concrete operation step is:
(1) material choice: select tender, free from insect pests fresh, young, the white eggplant without disease, Pleurotus eryngii, Pleurotus sajor-caju make raw material；
(2) clean, cut into slices: clean with clear water, remove the removal of impurity, cut into serving pieces；
(3) blanch: put in stainless-steel pan by white eggplant, adds water, 0.2% malic acid, 0.18% citric acid, soaks 25 minutes, then pulls out in input cold water and cools down；
(4) cure process: the white eggplant after cooling is soaked with 0.23% calcium chloride water, cure process 1-2 hour, then clean with clear water and to drain Yu Shui standby；
(5) sweet-and-sour liquid dipping: boiled by rice vinegar, adds the protein sugar of 50%, is stirred continuously so that it is dissolve completely, and adds the Sal of 1%, appropriate Fructus Citri Limoniae essence and maltose, cools down after stirring；Sweet-and-sour liquid is injected in cylinder, put into white eggplant, put at cool place, impregnate 30-35 days, after impregnating 8 days, within every 6 days, turn over white eggplant 1 time, make white eggplant impregnate up and down uniformly；
(6) packaging: finished product is pulled out, uses non-toxic plastic bag package encapsulation, can sell.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of one kind sour-sweet white eggplant dried meat, it is characterised in that: using the processing process of material choice → cleaning section → blanch → hardening → sweet and sour halogen dipping → cylinder pressure → packaging, concrete operation step is:
(1) material choice: select tender, free from insect pests fresh, young, white eggplant without disease makees raw material；
(2) clean, cut into slices: clean with clear water, remove the removal of impurity, cut into serving pieces；
(3) blanch: white eggplant is put in stainless-steel pan, add water, 0.25% malic acid soak 8-12 minute, then pull out input cold water in cool down；
(4) cure process: the white eggplant after cooling is soaked with 0.08% calcium chloride water, cure process 20-30 minute, then clean with clear water and to drain Yu Shui standby；
(5) sweet-and-sour liquid dipping: boiled by rice vinegar liquid, adds the brown sugar of 30%, is stirred continuously so that it is dissolve completely, and adds the Sal of 2%, cools down after stirring；Sweet-and-sour liquid is injected in cylinder, put into white eggplant, put at cool place, impregnate 18-22 days, within every 4 days, turn over white eggplant 1 time, make white eggplant impregnate up and down uniformly；
(6) packaging: finished product is pulled out, uses non-toxic plastic bag package encapsulation, can sell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610348938.1A CN105994892A (en) | 2016-05-24 | 2016-05-24 | Processing method of scour and sweet preserved white eggplant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610348938.1A CN105994892A (en) | 2016-05-24 | 2016-05-24 | Processing method of scour and sweet preserved white eggplant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994892A true CN105994892A (en) | 2016-10-12 |
Family
ID=57093070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610348938.1A Withdrawn CN105994892A (en) | 2016-05-24 | 2016-05-24 | Processing method of scour and sweet preserved white eggplant |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994892A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801937A (en) * | 2017-10-26 | 2018-03-16 | 张喜 | A kind of vinegar jujube |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366347A (en) * | 2014-11-27 | 2015-02-25 | 赵慧 | Method for preparing nutritional white eggplant slices |
| CN104381562A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Preparation method of ginger-flavored honey solanum texanum pulp |
| CN104489210A (en) * | 2014-11-29 | 2015-04-08 | 夏华 | Method for processing healthy preserved eggplants |
| CN104757521A (en) * | 2015-03-28 | 2015-07-08 | 谈茁 | Processing technique of sweet and sour Morchella esculenta |
| CN104757519A (en) * | 2015-03-27 | 2015-07-08 | 林静 | Processing method of sweet and sour mushroom |
| CN105230944A (en) * | 2015-10-22 | 2016-01-13 | 高磊 | Sweet and sour flower mushroom processing method |
| CN105341285A (en) * | 2015-10-18 | 2016-02-24 | 张建新 | Sugar and vinegar preserved black fungus processing method |
-
2016
- 2016-05-24 CN CN201610348938.1A patent/CN105994892A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381562A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Preparation method of ginger-flavored honey solanum texanum pulp |
| CN104366347A (en) * | 2014-11-27 | 2015-02-25 | 赵慧 | Method for preparing nutritional white eggplant slices |
| CN104489210A (en) * | 2014-11-29 | 2015-04-08 | 夏华 | Method for processing healthy preserved eggplants |
| CN104757519A (en) * | 2015-03-27 | 2015-07-08 | 林静 | Processing method of sweet and sour mushroom |
| CN104757521A (en) * | 2015-03-28 | 2015-07-08 | 谈茁 | Processing technique of sweet and sour Morchella esculenta |
| CN105341285A (en) * | 2015-10-18 | 2016-02-24 | 张建新 | Sugar and vinegar preserved black fungus processing method |
| CN105230944A (en) * | 2015-10-22 | 2016-01-13 | 高磊 | Sweet and sour flower mushroom processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801937A (en) * | 2017-10-26 | 2018-03-16 | 张喜 | A kind of vinegar jujube |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161012 |
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