CN1457686A - Method for producing pickled eggplant - Google Patents
Method for producing pickled eggplant Download PDFInfo
- Publication number
- CN1457686A CN1457686A CN03127994A CN03127994A CN1457686A CN 1457686 A CN1457686 A CN 1457686A CN 03127994 A CN03127994 A CN 03127994A CN 03127994 A CN03127994 A CN 03127994A CN 1457686 A CN1457686 A CN 1457686A
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- China
- Prior art keywords
- eggplant
- soup
- sheet
- soy sauce
- plant
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The production process of pickled eggplant includes slicing eggplant into strips, cooking, drying in the sun and frying; making soup with the mixture of soy sauce, scallion, ginger, garlic, etc; and soaking the fried eggplant in the soup for several hours. The pickled eggplant product has the taste similar to that of meat, is tender and tough, and may be preserved for long time.
Description
Technical field
The present invention relates to a kind of preparation method of food.
Background technology
In traditional method for making food, the various meats of sauce system are wide two kinds of popular food with pickling all kinds of vegetables.Wherein sauce system is used for the processing of various meats mostly, pickles to be applicable to the part vegetables, and not all vegetables can both be pickled.But by pickling the pickles that vegetables in season can be prepared into long-term storage, be characterized in, be aided with mouthfeel and the local flavor of former vegetables based on saline taste, because preparation method is single, operation is handled simple, so the vegetables mouthfeel of pickling is poor, taste does not have tangible difference, lacks unique flavor characteristic.
Summary of the invention
The object of the present invention is to provide a kind of method of sauce system eggplant.
The present invention realizes that the preparation method of above-mentioned purpose and step are as follows:
(1) the tenderer eggplant of choosing is cleaned and is removed the base of a fruit;
(2) eggplant is cut into the sheet of 1 centimetre of left and right thickness in portion to bottom from it, and the bottom do not switch at the end, keep one and connect backing;
(3) in pot, boiled in the boiling water 5-10 minute, to boiling;
(4) remove excessive moisture in the eggplant by air-dry or extruding, reach the water content 20%-30% of eggplant;
(5) the sheet eggplant that will have collet is torn in flakes;
(6) passed through fry system, treat that the two sides is sallow after, it is cool stand-by to dry in the air;
(7) soy sauce is mixed with the weight proportion of water by 1: 1, make soy sauce soup, mix according to taste needs proportioning with soy sauce soup, green onion, ginger, garlic, Chinese prickly ash, aniseed, cassia bark again, after very hot oven is endured out, use instead after low baking temperature endures about one hour, put into an amount of salt;
(8) after soup to be boiled is put cold, put into after the fry system and the eggplant sheet of airing is pickled, this salting period was advisable with tasty at two to five hours.
Aforesaid a kind of method of making soy preserved egg-plant tenderlyer in the eggplant of choosing when uprooting plants after their edible portions have been harvested is the best.
Aforesaid a kind of method of making soy preserved egg-plant during fry eggplant sheet, was fried in shallow oil 1-3 minute with low baking temperature.
Aforesaid a kind of method of making soy preserved egg-plant, wherein the component of soup and percentage by weight are soy sauce soup 91%, green onion 3%-5%, ginger 1%-3%, garlic 1%-3%, Chinese prickly ash 0.5%-1%, aniseed 0.5%-1%, cassia bark 0.2%-0.3%.
A kind of method of making soy preserved egg-plant of the present invention is compared with traditional Pickle method, has following good effect and advantage:
(1) though be plain vegetables goods, the unique smell of fricassee is arranged after the sauce system;
(2) not only tender but also chewiness of mouthfeel;
(3) have the delicious food of helping food, not oily oiliness, food is not minded for a long time;
(4) long shelf-life.
The specific embodiment
The specific embodiment of the present invention is as follows:
(1) tenderer eggplant 500 grams of choosing are cleaned and are removed the base of a fruit; (2) each eggplant is processed into is cut into 1 centimetre sheet from top to bottom, and the bottom do not switch at the end, the thickness of its backing connecting portion is advisable to guarantee that the top sheet can connect together; (3) in pot, boiled in the boiling water 8 minutes; In natural environment cool 5 hours, or place on the chopping board with certain angle of inclination, put a weight above again, till the surperficial moisture content that press dry eggplant.When cold was shone or push, eggplant must be piled up neatly, to guarantee drying effect; (4) disjunctor eggplant sheet is torn into the sheet of separation, fry in flat or ordinary pan, oil is the best with submergence eggplant sheet in the pot, and is sallow with the fried eggplant sheet of low baking temperature two sides, behind pot, the cold of drying in the air is stand-by; (5) weight proportion of pressing 1: 1 with soy sauce and water mixes, make the soy sauce soup of 1000 grams, need on the proportioning green onion, ginger, garlic, Chinese prickly ash, aniseed, the cassia bark that mix by certain weight ratio more to taste, after its very hot oven endured out, use instead after low baking temperature endures about one hour, put into 20-30 gram salt according to mouthfeel; (6) treat that soup is put cold after, put into the cool eggplant sheet that dries in the air after the fry system and pickled, this salting period can be tasty at four hours.
The weight proportion of described soy sauce soup and auxiliary material can also be soy sauce soup 91%, green onion 3%, ginger 1%, garlic 1%, Chinese prickly ash 0.5%, aniseed 0.5%, cassia bark 0.2%.
The weight proportion of described soy sauce soup and auxiliary material can also be soy sauce soup 91%, green onion 5%, ginger 3%, garlic 3%, Chinese prickly ash 1%, aniseed 1%, cassia bark 0.3%.
Claims (4)
1. method of making soy preserved egg-plant is characterized in that preparation method and step are as follows:
(1) the tenderer eggplant of choosing is cleaned and is removed the base of a fruit;
(2) eggplant is cut into the sheet of 1 centimetre of left and right thickness in portion to bottom from it, and the bottom do not switch at the end, keep one and connect backing;
(3) in pot, boiled in the boiling water 5-10 minute, to boiling;
(4) remove excessive moisture in the eggplant by air-dry or extruding, reach the water content 20%-30% of eggplant;
(7) the sheet eggplant that will have collet is torn in flakes;
(8) passed through fry system, treat that the two sides is sallow after, it is cool stand-by to dry in the air;
(7) soy sauce is mixed with the weight proportion of water by 1: 1, make soy sauce soup, mix according to taste needs proportioning with soy sauce soup, green onion, ginger, garlic, Chinese prickly ash, aniseed, cassia bark again, after very hot oven is endured out, use instead after low baking temperature endures about one hour, put into an amount of salt;
(8) after soup to be boiled is put cold, put into after the fry system and the eggplant sheet of airing is pickled, this salting period was advisable with tasty at two to five hours.
2. a kind of method of making soy preserved egg-plant as claimed in claim 1 is characterized in that: tenderlyer in the eggplant of choosing when uprooting plants after their edible portions have been harvested be the best.
3. a kind of method of making soy preserved egg-plant as claimed in claim 1 is characterized in that: during fry eggplant sheet, fried in shallow oil 1-3 minute with low baking temperature.
4. a kind of method of making soy preserved egg-plant as claimed in claim 1 is characterized in that: wherein the component of soup and percentage by weight are soy sauce soup 91%, green onion 3%-5%, ginger 1%-3%, garlic 1%-3%, Chinese prickly ash 0.5%-1%, aniseed 0.5%-1%, cassia bark 0.2%-0.3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031279945A CN1209984C (en) | 2003-04-28 | 2003-04-28 | Method for producing pickled eggplant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031279945A CN1209984C (en) | 2003-04-28 | 2003-04-28 | Method for producing pickled eggplant |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1457686A true CN1457686A (en) | 2003-11-26 |
| CN1209984C CN1209984C (en) | 2005-07-13 |
Family
ID=29430440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031279945A Expired - Fee Related CN1209984C (en) | 2003-04-28 | 2003-04-28 | Method for producing pickled eggplant |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1209984C (en) |
Cited By (5)
| 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 |
| CN104381928A (en) * | 2014-11-29 | 2015-03-04 | 夏华 | Production method of sauced eggplant slices |
| CN105077047A (en) * | 2014-05-15 | 2015-11-25 | 徐小芹 | Preparation method of sauced eggplant |
| CN105077277A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Eucommia and abalone soy preserved eggplants and making method thereof |
| CN105077276A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Jasmine raspberry soy preserved eggplant and making method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USD809721S1 (en) | 2013-08-07 | 2018-02-06 | Kärcher North America, Inc. | Floor cleaning device |
-
2003
- 2003-04-28 CN CNB031279945A patent/CN1209984C/en not_active Expired - Fee Related
Cited By (6)
| 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 |
| CN103652817B (en) * | 2013-11-27 | 2015-04-15 | 湖州立方农艺科技发展有限公司 | Eggplant sauce and preparation method thereof |
| CN105077047A (en) * | 2014-05-15 | 2015-11-25 | 徐小芹 | Preparation method of sauced eggplant |
| CN104381928A (en) * | 2014-11-29 | 2015-03-04 | 夏华 | Production method of sauced eggplant slices |
| CN105077277A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Eucommia and abalone soy preserved eggplants and making method thereof |
| CN105077276A (en) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | Jasmine raspberry soy preserved eggplant and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1209984C (en) | 2005-07-13 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |