CN1077352A - Preserved eggplant production process - Google Patents
Preserved eggplant production process Download PDFInfo
- Publication number
- CN1077352A CN1077352A CN92102388A CN92102388A CN1077352A CN 1077352 A CN1077352 A CN 1077352A CN 92102388 A CN92102388 A CN 92102388A CN 92102388 A CN92102388 A CN 92102388A CN 1077352 A CN1077352 A CN 1077352A
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- eggplant
- dry
- sterilization
- preserved
- production process
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Preserved eggplant production process belongs to the vegetable food processing industry.It is the technology that eggplant is processed into various tastes dish dried meat.Its adopt boiling, salt marsh, dry way to make eggplant deliquescing, dehydration, segment carry out seasoning, drying again and become inner wrapping, sterilization after supply the market.Can be made into the eggplant dried meat of various tastes according to people's different taste custom.
Description
The invention belongs to the vegetable food processing industry.
The present invention is to be the dish dried meat production technology of raw material with the eggplant.
At present the processing method of eggplant be still prolong with traditional steaming, boil, burn, fried and be equipped with to go into dish behind the various auxiliary materials and serve, or pickle into salted vegetables and on dining table, eat for people.Eggplant is seasonal stronger vegetables, almost is to go on the market simultaneously, and selling period is very concentrated on market.Because sales volume is big, so price is very cheap, except that the bright eggplant of a part by people edible and pickle, all have every year many eggplants can't preserve and rot.Eggplant has multiple nutrients compositions such as abundant calcium ferrophosphorus and vitamin A, and rotting in vain is a kind of waste really.
The present invention will propose a processing method that eggplant is become the delicious and nourishing good merchantable brand vegetables dried meat that can supply food supply retail shop's sale.Use the method, can solve the long-term storage in bulk problem of eggplant, and can obtain high economic benefit.
Below in conjunction with accompanying drawing the present invention is described in detail:
Figure of description is the technological process of production of the present invention.
The present invention is made up of raw material processing, dehydration, shaping, seasoning, drying, packing, sterilization, warehouse-in eight road basic working procedure.
The present invention is achieved in that at first and selects buying fresh eggplant, pluck wash clean after, steam (or boiling) to ripe (5～10 minutes); Ways such as employing is shone or dried by the fire, dries in the air, wind are hardened the eggplant epidermis, are difficult for breaking; The method that adopts layer eggplant layer salt and pressurization was to eggplant salt marsh 12-24 hour, drop anhydrates dry once more after part, and be cut into required length (being generally 1～2 centimetre), the eggplant section that cuts is put into baste soaked 2-3 days, treat that flavour fully enters the eggplant section and can take out, drop removes unnecessary baste, dry (or dry, oven dry, air-dry), mouthfeel hardness can be put into polybag when suitable and carry out vacuum packaging, and with being finished product after ultraviolet lamp irradiation or the retort sterilization, and warehouse-in.
The consumption of salt is the heavy 5-10% of eggplant during salt marsh.The proportioning of baste can be according to the taste custom among the people modulation of different regions, and general available sugar, citric acid, essence (or spices), anticorrisive agent add water boil; As make cream eggplant dried meat, coconut palm flavor eggplant dried meat, spiced eggplant dried meat, pungent eggplant dried meat etc., as long as add corresponding auxiliary and condiment.
Claims (5)
1, a kind of preserved eggplant production process is characterized in that at first steaming (boiling) to soft and dehydration, segment, seasoning then, drying, packing, sterilization, warehouse-in plucking washed eggplant.
2, production technology as claimed in claim 1 is characterized in that the time of steaming (or boiling) in boiling water is 5～10 minutes.
3, production technology as claimed in claim 1 is characterized in that dehydration adopts dry earlier (dry in the air, solarization, wind, oven dry all can) skin stiff, is difficult for broken being as the criterion, and adopts layer salt deposit eggplant pressurization time-delay after 12 hours again, and is dry again.
4, packing as claimed in claim 1 is meant the vacuum packaging of small plastic bag.
5, sterilization as claimed in claim 1 is to adopt ultraviolet ray irradiation or retort sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92102388A CN1077352A (en) | 1992-04-16 | 1992-04-16 | Preserved eggplant production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92102388A CN1077352A (en) | 1992-04-16 | 1992-04-16 | Preserved eggplant production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1077352A true CN1077352A (en) | 1993-10-20 |
Family
ID=4939615
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92102388A Pending CN1077352A (en) | 1992-04-16 | 1992-04-16 | Preserved eggplant production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1077352A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365976A (en) * | 2014-11-27 | 2015-02-25 | 赵慧 | Processing method of preserved turnip |
| 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 |
| CN106234934A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The cooking method of Semen Maydis |
-
1992
- 1992-04-16 CN CN92102388A patent/CN1077352A/en active Pending
Cited By (4)
| 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 |
| CN104365976A (en) * | 2014-11-27 | 2015-02-25 | 赵慧 | Processing method of preserved turnip |
| CN105192608A (en) * | 2015-10-28 | 2015-12-30 | 谢贤德 | Eggplant instant food for preventing lithiasis and preparation method thereof |
| CN106234934A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The cooking method of Semen Maydis |
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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 |