CN1075858A - The production method of preserved fresh eggplant - Google Patents
The production method of preserved fresh eggplant Download PDFInfo
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- CN1075858A CN1075858A CN93110429A CN93110429A CN1075858A CN 1075858 A CN1075858 A CN 1075858A CN 93110429 A CN93110429 A CN 93110429A CN 93110429 A CN93110429 A CN 93110429A CN 1075858 A CN1075858 A CN 1075858A
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- eggplant
- glutinous rice
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- capsicum
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Abstract
The invention provides the production method that a kind of food is preserved fresh eggplant, it adopts eggplant, raw materials such as glutinous rice, capsicum, Chinese prickly ash cook and form through system filling, system skin, parcel, and the present invention can transform grain effectively, solves the situation that some areas peasant " sells the grain difficulty ", accelerate the conversion of vegetables such as grain and eggplant, production difficulty of the present invention is little, and cost is low, quickens instant food, the easily development of storage seasoning matter is to satisfy people's needs of fast pace life day by day.
Description
The present invention relates to a kind of production method of food, specifically, is a kind of production method of preserved fresh eggplant.
At present, China's grain is scored consecutive bumper harvests, and extensively have " selling the grain difficulty " problem, and the vegetable price of eggplant one class is cheap, the deep processing of eggplant and fine finishining, and food service industry does not have discovery at home; Along with the development of tourist industry and improving constantly of people's lives, novel, practical, convenient, delicious tourism, appetizing food will demand heighten.
The object of the present invention is to provide a kind of long fresh-keeping period, easy to carry, utilize the production method of the preserved fresh eggplant that grain and eggplant etc. produce.
For achieving the above object, the present invention adopts following technical scheme:
1, system filling:
After a, glutinous rice eluriate, in water, soak moisteningly, cook then that to be fermented into sweet wine stand-by for the glutinous rice glutinous rice; ;
After b, glutinous rice eluriate, in water, soak moistening, cook then into glutinous rice stand-by;
With a, b two steps products therefrom by 1: 2～5 weight ratios, and an amount of flavouring mixed stir stand-by;
2, system skin: after eggplant cooks, strip crust, crust compacting back was dry 1.5～3 hours of 45～60 ℃ of bakings, and is stand-by;
3, skin that will prepare and filling are bundled together compression moulding, 45～60 ℃ down baking steamed 5～15 minutes after dry 1～2 hour, again 45～60 ℃ of baking small piece of land surrounded by water dryings 1～2 hour down, and then steam got final product in 5～15 minutes this eggplant dried meat.
Above-mentioned 1(a) sweet yeast for brewing rice wine inoculation is preferably adopted in fermentation in the step, under 25～35 ℃ through 24～36 hours fermentation.Flavouring is capsicum, garlic, ginger, salt, Chinese prickly ash, prepared rhizome of rehmannia, fresh fructus lycii, monosodium glutamate etc. in 1 step, its addition changes with consumer's taste is different, should add the capsicum of 3-6% weight etc. as the Jiangxi flavor, the river flavor should add the Chinese prickly ash of 1-2%, the capsicum of 5-8% etc.
The present invention compared with prior art has following advantage:
1, production difficulty is little, and cost is low, quickens instant food, easily stores the development of seasoning matter, to satisfy people's needs of fast pace life day by day;
2, change the single planting patterns in rural area, transform to the three-dimensional plantation;
3, the gained eggplant dried meat function that has appetizing, invigorating the spleen, enriching yin, invigorate blood circulation, unique flavor, comfortable taste, glutinous soft good to eat, nutritious, do not contain any chemical substance.
The invention will be further described below in conjunction with embodiment:
Embodiment 1:
After a, glutinous rice eluriate, in water, soak moisteningly, cook then to the glutinous rice glutinous rice and evenly admix the sweet yeast for brewing rice wine inoculation, 25 ℃ of fermentations 36 hours, sweet wine; ;
After b, 30 kilograms of glutinous rice are eluriated, in water, soak moisteningly, cook then and be glutinous rice;
With a, go on foot 14 kilograms of sweet wines, 4 kilograms in bright capsicum, Chinese prickly ash, fresh garlic, ginger, prepared rhizome of rehmannia, matrimony vine, monosodium glutamate etc. are an amount of to mix with b step gained glutinous rice that to be stirred into filling stand-by;
After 50 kilograms of bright eggplants cook, strip crust, crust compacting back is 50 ℃ of dry 2 hours of bakings down, and is stand-by;
Above-mentioned skin for preparing and filling are bundled together compression moulding, 50 ℃ down baking steamed 10 minutes after dry 1.5 hours, again 50 ℃ of dry 1.5 hours of bakings down, and then steam got final product in 10 minutes this eggplant dried meat, it is edible that this product is fit to the people of Jiangxi taste.
Embodiment 2:
After a, glutinous rice eluriate, in water, soak moisteningly, cook then to the glutinous rice glutinous rice and evenly admix the inoculation of marine products sweet yeast for brewing rice wine,, get sweet wine 35 ℃ of fermentations 24 hours;
After b, 25 kilograms of glutinous rice are eluriated, in water, soak moisteningly, cook then and be glutinous rice;
With a go on foot 10 kilograms of sweet wines, 8 kilograms in bright capsicum, 2 kilograms in Chinese prickly ash, fresh garlic, ginger, prepared rhizome of rehmannia, matrimony vine, monosodium glutamate etc. are an amount of to mix with b step gained glutinous rice that to be stirred into filling stand-by;
After 60 kilograms of bright eggplants cook, strip crust, crust compacting back is 60 ℃ of dry 1.5 hours of bakings down, and is stand-by;
Above-mentioned skin for preparing and filling are bundled together compression moulding, 60 ℃ down baking steamed 15 minutes after dry 1 hour, again 60 ℃ of dry 1 hour of bakings down, and then steam got final product in 5 minutes this eggplant dried meat, it is edible that this product is fit to the people of Sichuan taste.
Regulate the addition of flavouring, can make the eggplant dried meat of various local flavors.
Claims (4)
1, a kind of production method of preserved fresh eggplant is characterized in that:
1, system filling:
After a, glutinous rice eluriate, in water, soak moisteningly, cook then that to be fermented into sweet wine stand-by for the glutinous rice glutinous rice;
After b, glutinous rice eluriate, in water, soak moistening, cook then into glutinous rice stand-by;
With a, b two steps products therefrom by 1: 2～5 weight ratios, and an amount of flavouring mixed stir stand-by;
2, system skin: after eggplant cooks, strip crust, crust compacting back was dry 1.5～3 hours of 45～60 ℃ of bakings, and is stand-by;
3, skin that will prepare and filling are bundled together compression moulding, 45～60 ℃ down baking steamed 5～15 minutes after dry 1～2 hour, again 45～60 ℃ of dry 1～2 hour of bakings down, and then steam got final product in 5～15 minutes this eggplant dried meat.
2, the production method of preserved fresh eggplant according to claim 1 is characterized in that: 1(a wherein) in the step fermentation preferably adopt the sweet yeast for brewing rice wine inoculation, under 25～35 ℃ through 24～36 hours fermentation.
3, the production method of preserved fresh eggplant according to claim 1 is characterized in that: wherein flavouring is capsicum, garlic, ginger, salt, Chinese prickly ash, prepared rhizome of rehmannia, fresh fructus lycii, monosodium glutamate etc. in 1 step, and its addition changes with consumer's taste is different.
4, the production method of preserved fresh eggplant according to claim 3 is characterized in that: the adding of flavouring such as Jiangxi flavor should add the capsicum of 3-6% weight etc., and the river flavor should add the Chinese prickly ash of 1-2%, the capsicum of 5-8% etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110429A CN1075858A (en) | 1993-01-12 | 1993-01-12 | The production method of preserved fresh eggplant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110429A CN1075858A (en) | 1993-01-12 | 1993-01-12 | The production method of preserved fresh eggplant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1075858A true CN1075858A (en) | 1993-09-08 |
Family
ID=4988299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93110429A Pending CN1075858A (en) | 1993-01-12 | 1993-01-12 | The production method of preserved fresh eggplant |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1075858A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125230A (en) * | 2010-10-14 | 2011-07-20 | 湖南农业大学 | Method for preparing flavor fermented eggplant |
| CN103315217A (en) * | 2013-06-01 | 2013-09-25 | 俞定元 | Spicy glutinous eggplant |
| CN104381562A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Preparation method of ginger-flavored honey solanum texanum pulp |
| CN105192608A (en) * | 2015-10-28 | 2015-12-30 | 谢贤德 | Eggplant instant food for preventing lithiasis and preparation method thereof |
-
1993
- 1993-01-12 CN CN93110429A patent/CN1075858A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125230A (en) * | 2010-10-14 | 2011-07-20 | 湖南农业大学 | Method for preparing flavor fermented eggplant |
| CN102125230B (en) * | 2010-10-14 | 2012-05-30 | 湖南农业大学 | Method for preparing flavor fermented eggplant |
| CN103315217A (en) * | 2013-06-01 | 2013-09-25 | 俞定元 | Spicy glutinous eggplant |
| CN104381562A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Preparation method of ginger-flavored honey solanum texanum pulp |
| CN105192608A (en) * | 2015-10-28 | 2015-12-30 | 谢贤德 | Eggplant instant food for preventing lithiasis and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |