CN106107955A - The preparation method of eggplant sauce - Google Patents
The preparation method of eggplant sauce Download PDFInfo
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- CN106107955A CN106107955A CN201610336621.6A CN201610336621A CN106107955A CN 106107955 A CN106107955 A CN 106107955A CN 201610336621 A CN201610336621 A CN 201610336621A CN 106107955 A CN106107955 A CN 106107955A
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Abstract
The present invention relates to the preparation method of a kind of eggplant sauce.Including weighing Fructus Solani melongenae 0.5kg, Rhizoma Imperatae 0.1kg, Rhizoma Phragmitis 0.1kg, moss 0.05kg, Radix Astragali 0.02kg, Poria 0.02kg, after cleaning up, mince into diameter and be less than 4mm graininess, cross respectively boiled water scald, dry after the most standby；Produce soak；Weigh chive 0.05kg, Fructus Capsici 0.05kg, Bulbus Allii 0.05kg, Rhizoma Zingiberis Recens 0.05kg, clean up, mince into diameter and be less than 2mm graininess, add soak 0.25kg；Add 0.1 kg Mel, uniform stirring again；Above-mentioned scald with water, dry after first beans body mix homogeneously stirring；Weigh Semen phaseoli radiati 0.05kg, beef 0.1kg, Semen phaseoli radiati is crossed blister and is sent out, beef is cut into the meat cubelets of Semen phaseoli radiati size, meat cubelets are entered together with Semen phaseoli radiati pot, add the water of triplication, vexed stewed 60 ~ 70 minutes, then interpolation vegetable oil 0.05kg, the untapped soak of Sal 0.05kg and 0.15kg in pot, after vexed stewed end, cool standby；Fetch earth burning or glass container, after cleaning up and sterilizing, is stirred by above-mentioned product, seals 15 ~ 20 days, after uncapping, i.e. prepare eggplant sauce.
Description
Technical field
The present invention relates to eggplant sauce, be specifically related to the preparation method of a kind of eggplant sauce.
Background technology
Fructus Solani melongenae is cold in nature, sweet in the mouth, enters spleen, stomach, large intestine channel, has activating blood circulation to dissipate blood stasis, clearing heat for detumescence, effect of wide intestinal, it is adaptable to
Hemorrhoidal hamorrhage enters blood, pyretic toxicity carbuncle sore, skin ulcer etc..Fructus Solani melongenae contains flavone compound, has anti-oxidation function, can prevent cell carcinogenesis,
Also can reduce blood cholesterol level, prevention of arterial hardens, scalable hypertension, cardioprotection simultaneously.To hypertension, cough up
Blood, ecchymosis patient's benefit are the biggest.Analyzing according to nutritionist, the prevention disease index of Fructus Solani melongenae is 26.29, and vitality refers to
Number is 9.7142, it was demonstrated that the rehabilitation to disease has at a relatively high value, and the raising to vitality belongs to effective range.Fructus Solani melongenae
Eating method meat and vegetables all suitable, both can fry, burnt, steamed, boil, it is possible to be fried, cold and dressed with sauce, cook soup.Eat Fructus Solani melongenae had better not remove the peel, because Fructus Solani melongenae
It is a pair good partner that vitamin B, vitamin B and vitamin C are contained in flesh side face, needs dimension in ascorbic metabolic process
The support of raw element B, belt leather is eaten Fructus Solani melongenae and is helped lend some impetus to ascorbic absorption.But few people make sauce Fructus Solani melongenae to be met
The demand of people, the nutritive value of Fructus Solani melongenae and food therapy value are not well utilized, and waste the market value of Fructus Solani melongenae.
Summary of the invention
It is an object of the present invention to provide the preparation method of a kind of eggplant sauce, with Fructus Solani melongenae as raw material, increase Fructus Solani melongenae consumption, have
Processing market prospect, expands Fructus Solani melongenae market value, can preferably utilize Fructus Solani melongenae nutritive value and food therapy value, and be prepared by this
The eggplant sauce that method prepares is delicious, in good taste, can be able to put into again in other dishes as adjuvant, food separately as a course
Wide by scope.
In order to realize object above, the technical solution used in the present invention is: the preparation side of the preparation method of a kind of eggplant sauce
Method, comprises the following steps:
1) Fructus Solani melongenae 0.5kg, Rhizoma Imperatae 0.1kg, Rhizoma Phragmitis 0.1kg, moss 0.05kg, Radix Astragali 0.02kg, Poria 0.02kg are weighed, clearly
After wash clean, mince into diameter and be less than 4mm graininess, cross respectively boiled water scald, dry after the most standby；
2) produce soak: weigh distilled water 0.8kg, 52 degree of Chinese liquor 0.1kg, light soy sauce 0.1kg, dark soy sauce 0.1kg, white vinegar 0.1kg,
Sal 0.1kg, monosodium glutamate 0.05kg, white sugar 0.1kg, Fructus Crataegi 0.1kg, Semen Granati 0.1kg, Flos Chrysanthemi 0.2kg, Oleum sesami 0.2kg,
Oleum Arachidis hypogaeae semen 0.2kg, after uniform stirring, stands 10 ~ 15 minutes.
3) weigh chive 0.05kg, Fructus Capsici 0.05kg, Bulbus Allii 0.05kg, Rhizoma Zingiberis Recens 0.05kg, clean up, mince into straight
Footpath is less than 2mm graininess, adds soak 0.25kg, soaks 10 ~ 15 minutes；
4) in the product of step 3), add 0.1 kg Mel again, after uniform stirring, stand 10 ~ 15 minutes；
5) product of step 1) is put in the product of step 4), after uniform stirring, stand 1 ~ 2 hour；
6) weighing Semen phaseoli radiati 0.05kg, beef 0.1kg, after cleaning up, Semen phaseoli radiati is crossed blister and is sent out, and beef is cut into the meat of Semen phaseoli radiati size
Meat cubelets are entered pot together with Semen phaseoli radiati by fourth, add the water of triplication, vexed stewed 60 ~ 70 minutes, then interpolation vegetable oil in pot
0.05kg, the untapped soak of Sal 0.05kg and 0.15kg, after vexed stewed end, cool standby；
7) fetch earth burning or glass container, after cleaning up and sterilizing, pours in container by the product of step 5), is subsequently adding step
Rapid 6) product, stirs, and seals 15 ~ 20 days, after uncapping, i.e. prepares eggplant sauce.
Further, described soak is additionally added spice 0.01kg, and described spice is powdery, by Pericarpium Citri Reticulatae 0.05g,
Flos Caryophylli 0.05g, Fructus Tsaoko 0.05g, Radix Angelicae Dahuricae 0.05g, Fructus Capsici 1g, Rhizoma Zingiberis Recens 1g, Fructus Piperis 1g, Pericarpium Zanthoxyli 1g, anistree 1g, Fructus Foeniculi 1g, Laurel 1g,
Pericarpium Citri Reticulatae 1g pulverizes and is mixed.
The method have technical effect that: with Fructus Solani melongenae as raw material, add other adjuvant, increase Fructus Solani melongenae consumption, have and add
Work market prospect, expands Fructus Solani melongenae market value, can preferably utilize Fructus Solani melongenae nutritive value and food therapy value, by this preparation method
The eggplant sauce prepared is delicious, in good taste, can be able to put in other dishes as adjuvant again separately as a course, edible model
Enclose wide.
Detailed description of the invention
Describe technology and the feature of the present invention below by way of specific embodiment in detail, but these embodiments are not limited to
Protection scope of the present invention.
Embodiment one:
The preparation method of the preparation method of a kind of eggplant sauce, comprises the following steps:
1) Fructus Solani melongenae 0.5kg, Rhizoma Imperatae 0.1kg, Rhizoma Phragmitis 0.1kg, moss 0.05kg, Radix Astragali 0.02kg, Poria 0.02kg are weighed, clearly
After wash clean, mince into diameter and be less than 4mm graininess, cross respectively boiled water scald, dry after the most standby；
2) produce soak: weigh distilled water 0.8kg, 52 degree of Chinese liquor 0.1kg, light soy sauce 0.1kg, dark soy sauce 0.1kg, white vinegar 0.1kg,
Sal 0.1kg, monosodium glutamate 0.05kg, white sugar 0.1kg, Fructus Crataegi 0.1kg, Semen Granati 0.1kg, Flos Chrysanthemi 0.2kg, Oleum sesami 0.2kg,
Oleum Arachidis hypogaeae semen 0.2kg, after uniform stirring, stands 10 minutes.
3) weigh chive 0.05kg, Fructus Capsici 0.05kg, Bulbus Allii 0.05kg, Rhizoma Zingiberis Recens 0.05kg, clean up, mince into straight
Footpath is less than 2mm graininess, adds soak 0.25kg, soaks 15 minutes；
4) in the product of step 3), add 0.1 kg Mel again, after uniform stirring, stand 15 minutes；
5) product of step 1) is put in the product of step 4), after uniform stirring, stand 2 hours；
6) weighing Semen phaseoli radiati 0.05kg, beef 0.1kg, after cleaning up, Semen phaseoli radiati is crossed blister and is sent out, and beef is cut into the meat of Semen phaseoli radiati size
Meat cubelets are entered pot together with Semen phaseoli radiati by fourth, add the water of triplication, vexed stew 60 minutes, then add in pot vegetable oil 0.05kg,
The untapped soak of Sal 0.05kg and 0.15kg, after vexed stewed end, cools standby；
7) fetch earth burning or glass container, after cleaning up and sterilizing, pours in container by the product of step 5), is subsequently adding step
Rapid 6) product, stirs, and seals 15 days, after uncapping, i.e. prepares eggplant sauce.
Further, described soak is additionally added spice 0.01kg, and described spice is powdery, by Pericarpium Citri Reticulatae 0.05g,
Flos Caryophylli 0.05g, Fructus Tsaoko 0.05g, Radix Angelicae Dahuricae 0.05g, Fructus Capsici 1g, Rhizoma Zingiberis Recens 1g, Fructus Piperis 1g, Pericarpium Zanthoxyli 1g, anistree 1g, Fructus Foeniculi 1g, Laurel 1g,
Pericarpium Citri Reticulatae 1g pulverizes and is mixed.
Embodiment two:
The preparation method of the preparation method of a kind of eggplant sauce, comprises the following steps:
Root 0.1kg, moss 0.05kg, Radix Astragali 0.02kg, Poria 0.02kg, after cleaning up, mince into diameter and be less than 4mm granule
Shape, respectively cross boiled water scald, dry after the most standby；
2) produce soak: weigh distilled water 0.8kg, 52 degree of Chinese liquor 0.1kg, light soy sauce 0.1kg, dark soy sauce 0.1kg, white vinegar 0.1kg,
Sal 0.1kg, monosodium glutamate 0.05kg, white sugar 0.1kg, Fructus Crataegi 0.1kg, Semen Granati 0.1kg, Flos Chrysanthemi 0.2kg, Oleum sesami 0.2kg,
Oleum Arachidis hypogaeae semen 0.2kg, after uniform stirring, stands 12 minutes.
3) weigh chive 0.05kg, Fructus Capsici 0.05kg, Bulbus Allii 0.05kg, Rhizoma Zingiberis Recens 0.05kg, clean up, mince into straight
Footpath is less than 2mm graininess, adds soak 0.25kg, soaks 15 minutes；
4) in the product of step 3), add 0.1 kg Mel again, after uniform stirring, stand 12 minutes；
5) product of step 1) is put in the product of step 4), after uniform stirring, stand 2 hours；
6) weighing Semen phaseoli radiati 0.05kg, beef 0.1kg, after cleaning up, Semen phaseoli radiati is crossed blister and is sent out, and beef is cut into the meat of Semen phaseoli radiati size
Meat cubelets are entered pot together with Semen phaseoli radiati by fourth, add the water of triplication, vexed stewed 60 minutes, then interpolation vegetable oil 0.05kg, food in pot
The untapped soak of salt 0.05kg and 0.15kg, after vexed stewed end, cools standby；
7) fetch earth burning or glass container, after cleaning up and sterilizing, pours in container by the product of step 5), is subsequently adding step
Rapid 6) product, stirs, and seals 18 days, after uncapping, i.e. prepares the preparation method of eggplant sauce.
Further, described soak is additionally added spice 0.01kg, and described spice is powdery, by Pericarpium Citri Reticulatae 0.05g,
Flos Caryophylli 0.05g, Fructus Tsaoko 0.05g, Radix Angelicae Dahuricae 0.05g, Fructus Capsici 1g, Rhizoma Zingiberis Recens 1g, Fructus Piperis 1g, Pericarpium Zanthoxyli 1g, anistree 1g, Fructus Foeniculi 1g, Laurel 1g,
Pericarpium Citri Reticulatae 1g pulverizes and is mixed.
Embodiment three:
The preparation method of the preparation method of a kind of eggplant sauce, comprises the following steps:
1) Fructus Solani melongenae 0.5kg, Rhizoma Imperatae 0.1kg, Rhizoma Phragmitis 0.1kg, moss 0.05kg, Radix Astragali 0.02kg, Poria 0.02kg are weighed, clearly
After wash clean, mince into diameter and be less than 4mm graininess, cross respectively boiled water scald, dry after the most standby；
2) produce soak: weigh distilled water 0.8kg, 52 degree of Chinese liquor 0.1kg, light soy sauce 0.1kg, dark soy sauce 0.1kg, white vinegar 0.1kg,
Sal 0.1kg, monosodium glutamate 0.05kg, white sugar 0.1kg, Fructus Crataegi 0.1kg, Semen Granati 0.1kg, Flos Chrysanthemi 0.2kg, Oleum sesami 0.2kg,
Oleum Arachidis hypogaeae semen 0.2kg, after uniform stirring, stands 15 minutes.
3) weigh chive 0.05kg, Fructus Capsici 0.05kg, Bulbus Allii 0.05kg, Rhizoma Zingiberis Recens 0.05kg, clean up, mince into straight
Footpath is less than 2mm graininess, adds soak 0.25kg, soaks 15 minutes；
4) in the product of step 3), add 0.1 kg Mel again, after uniform stirring, stand 15 minutes；
5) product of step 1) is put in the product of step 4), after uniform stirring, stand 2 hours；
6) weighing Semen phaseoli radiati 0.05kg, beef 0.1kg, after cleaning up, Semen phaseoli radiati is crossed blister and is sent out, and beef is cut into the meat of Semen phaseoli radiati size
Meat cubelets are entered pot together with Semen phaseoli radiati by fourth, add the water of triplication, vexed stewed 60 minutes, then interpolation vegetable oil 0.05kg, food in pot
The untapped soak of salt 0.05kg and 0.15kg, after vexed stewed end, cools standby；
7) fetch earth burning or glass container, after cleaning up and sterilizing, pours in container by the product of step 5), is subsequently adding step
Rapid 6) product, stirs, and seals 20 days, after uncapping, i.e. prepares eggplant sauce.
Further, described soak is additionally added spice 0.01kg, and described spice is powdery, by Pericarpium Citri Reticulatae 0.05g,
Flos Caryophylli 0.05g, Fructus Tsaoko 0.05g, Radix Angelicae Dahuricae 0.05g, Fructus Capsici 1g, Rhizoma Zingiberis Recens 1g, Fructus Piperis 1g, Pericarpium Zanthoxyli 1g, anistree 1g, Fructus Foeniculi 1g, Laurel 1g,
Pericarpium Citri Reticulatae 1g pulverizes and is mixed.
Claims (2)
1. the preparation method of an eggplant sauce, it is characterised in that comprise the following steps:
1) Fructus Solani melongenae 0.5kg, Rhizoma Imperatae 0.1kg, Rhizoma Phragmitis 0.1kg, moss 0.05kg, Radix Astragali 0.02kg, Poria 0.02kg are weighed, clearly
After wash clean, mince into diameter and be less than 4mm graininess, cross respectively boiled water scald, dry after the most standby；
2) produce soak: weigh distilled water 0.8kg, 52 degree of Chinese liquor 0.1kg, light soy sauce 0.1kg, dark soy sauce 0.1kg, white vinegar 0.1kg,
Sal 0.1kg, monosodium glutamate 0.05kg, white sugar 0.1kg, Fructus Crataegi 0.1kg, Semen Granati 0.1kg, Flos Chrysanthemi 0.2kg, Oleum sesami 0.2kg,
Oleum Arachidis hypogaeae semen 0.2kg, after uniform stirring, stands 10 ~ 15 minutes；
3) weigh chive 0.05kg, Fructus Capsici 0.05kg, Bulbus Allii 0.05kg, Rhizoma Zingiberis Recens 0.05kg, clean up, mince into diameter little
In 2mm graininess, add soak 0.25kg, soak 10 ~ 15 minutes；
4) in the product of step 3), add 0.1 kg Mel again, after uniform stirring, stand 10 ~ 15 minutes；
5) product of step 1) is put in the product of step 4), after uniform stirring, stand 1 ~ 2 hour；
6) weighing Semen phaseoli radiati 0.05kg, beef 0.1kg, after cleaning up, Semen phaseoli radiati is crossed blister and is sent out, and beef is cut into the meat of Semen phaseoli radiati size
Meat cubelets are entered pot together with Semen phaseoli radiati by fourth, add the water of triplication, vexed stewed 60 ~ 70 minutes, then interpolation vegetable oil in pot
0.05kg, the untapped soak of Sal 0.05kg and 0.15kg, after vexed stewed end, cool standby；
7) fetch earth burning or glass container, after cleaning up and sterilizing, pours in container by the product of step 5), is subsequently adding step
Rapid 6) product, stirs, and seals 15 ~ 20 days, after uncapping, i.e. prepares eggplant sauce.
The preparation method of eggplant sauce the most according to claim 1, it is characterised in that described soak is additionally added spice
0.01kg, described spice is powdery, by Pericarpium Citri Reticulatae 0.05g, Flos Caryophylli 0.05g, Fructus Tsaoko 0.05g, Radix Angelicae Dahuricae 0.05g, Fructus Capsici 1g, Rhizoma Zingiberis Recens
1g, Fructus Piperis 1g, Pericarpium Zanthoxyli 1g, anistree 1g, Fructus Foeniculi 1g, Laurel 1g, Pericarpium Citri Reticulatae 1g pulverize and are mixed.
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| CN201610336621.6A CN106107955A (en) | 2016-05-20 | 2016-05-20 | The preparation method of eggplant sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610336621.6A CN106107955A (en) | 2016-05-20 | 2016-05-20 | The preparation method of eggplant sauce |
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| CN106107955A true CN106107955A (en) | 2016-11-16 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214927A (en) * | 2018-03-02 | 2019-09-10 | 安宾特营养食品有限责任公司 | Method of the production for meat pulp or the base-material of filler |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104799256A (en) * | 2015-04-17 | 2015-07-29 | 青岛国航祥玉技术服务有限公司 | Spicy eggplant sauce |
| CN104799259A (en) * | 2015-04-25 | 2015-07-29 | 青岛克立克信息技术有限公司 | Eggplant sauce |
| CN105249421A (en) * | 2015-10-13 | 2016-01-20 | 郎溪县傅家老屋食品有限公司 | Sauce containing fragrant and crunchy water bamboo |
-
2016
- 2016-05-20 CN CN201610336621.6A patent/CN106107955A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104799256A (en) * | 2015-04-17 | 2015-07-29 | 青岛国航祥玉技术服务有限公司 | Spicy eggplant sauce |
| CN104799259A (en) * | 2015-04-25 | 2015-07-29 | 青岛克立克信息技术有限公司 | Eggplant sauce |
| CN105249421A (en) * | 2015-10-13 | 2016-01-20 | 郎溪县傅家老屋食品有限公司 | Sauce containing fragrant and crunchy water bamboo |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214927A (en) * | 2018-03-02 | 2019-09-10 | 安宾特营养食品有限责任公司 | Method of the production for meat pulp or the base-material of filler |
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Application publication date: 20161116 |
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