KR20200130622A - Method for preparing steamed eggplant - Google Patents

Abstract

Disclosed is a method for preparing steamed eggplant, which comprises the steps of: (a) cutting one washed eggplant into a plurality of pieces of the eggplant for preparation; (b) mixing flour and water to obtain batter; (c) preparing a deep-fried eggplant by mixing the pieces of the eggplant with the batter, and then deep-frying the same in boiled cooking oil; (d) preparing mixed vegetables by cutting chives, onion, chili pepper, and carrot into thin strips, and mixing the same; (e) mixing the mixed vegetables with soy sauce, starch syrup, red pepper powder, and whole sesame seeds to prepare seasoned vegetables; and (f) placing the deep-fried eggplant in a container having an open upper surface, placing the seasoned vegetables on the deep-fried eggplant, and then heating the same for 30 seconds to 1 minute with high heat. Accordingly, a taste can be improved.

Description

Method for preparing steamed eggplant {Method for preparing steamed eggplant}

The present invention (Disclosure) relates to a method for producing steamed eggplant, and specifically, to a method for producing steamed eggplant having a crispy outside and a soft texture inside while seasoning is doubled.

Here, background technology related to the present invention is provided, and these do not necessarily mean known technology (This section provides background information related to the present disclosure which is not necessarily prior art).

Eggplant is a vegetable that is used in a variety of foods regardless of East and West, and is characterized by its unique soft texture. “Anthocyanin,” the purple pigment of eggplant, is a powerful antioxidant that prevents cancer and lowers cholesterol and has beneficial effects on our body.

Eggplants are used in various types of cooking. There are eggplant rice and eggplant tomato pasta in the form of rice and noodles, and there are lotus root eggplant soup and tomato eggplant soup in the form of rice and noodles, and eggplant in the form of raw vegetables, cold vegetables, and salad. There are raw agaric vegetables, beef eggplant cold vegetables, and grilled salads. There are dried eggplant greens, eggplant seasoning, pumpkin eggplant salted shrimp sprouts, etc. in the form of sukchae, and stir-fried eggplants, eggplant beef stir-fry, etc. , In the form of tempura, there are grilled tomato eggplant, eggplant pancake, and fried eggplant, and in the form of boiled or steamed beef eggplant boiled and eggplant steamed.

1. Korean Registered Patent Publication No. 10-1859659

The present invention (Disclosure) is to provide a method for manufacturing steamed eggplants having a crispy outside and soft texture inside while seasoning is doubled.

Here, a summary of the present invention is provided, and this section provides a general summary of the disclosure and is not a comprehensive disclosure of its full scope or all of its features).

In order to solve the above problems, a method for manufacturing steamed eggplant according to any one aspect of the various aspects describing the present invention includes the steps of preparing one cleaned eggplant by cutting it into a plurality of eggplant pieces (a); (B) mixing flour and water and kneading; (C) mixing the plurality of eggplant pieces and the dough, and frying them in boiling cooking oil to prepare eggplant frying; Chopping leek, onion, pepper and carrot, and mixing them to prepare mixed vegetables (d); (E) preparing a tossed vegetable by mixing soy sauce, starch syrup, red pepper powder and sesame seeds with the mixed vegetable; And placing the fried eggplant in a container with an open top surface, placing the tossed vegetables on the fried eggplant, and heating it over high heat for 30 seconds to 1 minute (f).

In the method of manufacturing eggplant steamed according to an aspect of the present invention, the step (b) is a mixture of flour and water in a ratio of 2:3, and the step (c) comprises one of the plurality of eggplant pieces. It characterized in that it is fried in a state mixed with the dough to form a mass of.

In the method of manufacturing eggplant steamed according to an aspect of the present invention, in the step (d), leek, onion, red pepper and carrot are mixed at the same weight ratio by 30 g each to prepare the mixed vegetable, and the step (e ) Is characterized by a mixture of 2 tablespoons of soy sauce, 2 tablespoons of starch syrup, 1 tablespoon of red pepper powder, and 1 tablespoon of sesame seeds.

In the method for producing steamed eggplant according to an aspect of the present invention, the step (f) is characterized in that heating with the high heat of 110 to 150°C while the upper surface of the container is opened.

According to the present invention, by placing the vegetable tossed on the fried eggplant and boiling it with heat while the top of the container is open, the extract discharged from the fried eggplant permeates the inside of the fried eggplant while maintaining the crispy texture of the surface of the eggplant fried eggplant. Will be able to improve.

1 is a cooking flow chart for explaining an embodiment of a method for manufacturing steamed eggplant according to the present invention.

Hereinafter, an embodiment implementing the method for manufacturing steamed eggplant according to the present invention will be described in detail with reference to the drawings.

However, the intrinsic technical idea of the present invention cannot be said to be limited by the embodiments to be described below, and the intrinsic technical idea of the present invention is given below by a person skilled in the art. It turns out to cover the range that can be easily proposed by a method of substitution or change of the embodiment described in FIG.

In addition, since the terms used below are selected for convenience of description, in grasping the intrinsic technical idea of the present invention, it is not limited to the dictionary meaning and is appropriately interpreted as a meaning consistent with the technical idea of the present invention. Should be.

1 is a cooking flow chart for explaining an embodiment of a method for manufacturing steamed eggplant according to the present invention.

Referring to Figure 1, the eggplant steaming manufacturing method according to the present embodiment, eggplant slice preparation step (a), fried clothes manufacturing step (b), eggplant fried eggplant manufacturing step (c), mixed vegetable preparation step (d), tossed vegetables It includes a preparation step (e) and a heating step (f).

Branch piece preparation step (a) is a step of preparing by cutting one washed branch into a plurality of branch pieces. Branch pieces are divided into 2~3 pieces in the length direction of the branch, and then each piece is cut in the length direction of the branch to form 3~5 pieces.

In the step (b) of making fried clothes, flour and water are mixed in a ratio of 2:3 and kneaded. Tempura powder can be used instead of flour.

Eggplant fries manufacturing step (c), after mixing the dough prepared in the eggplant slice preparation step (a) and the dough prepared in the frying clothes manufacturing step (b), fry eggplant frying in boiling cooking oil at 150-180°C to prepare eggplant fries This is the step.

Here, the eggplant frying is preferably fried in a state in which a plurality of eggplant pieces are mixed with the dough to form one lump.

In the heating step (f) to be described later, the extract extracted from the vegetables tossed in the eggplant fries is made to be immersed in the eggplant fries. By forming the eggplant fries into one lump, the extract can be immersed throughout the eggplant fries.

The mixed vegetable preparation step (d) is a step of preparing mixed vegetables by slicing leeks, onions, peppers, and carrots, and mixing them.

Here, it is preferable that leek, onion, pepper and carrot are mixed in the same weight ratio by 30g each.

In the step (e) of preparing tossed vegetables, soy sauce, starch syrup, red pepper powder, and sesame are mixed with the mixed vegetables to prepare the tossed vegetables.

Here, 2 tablespoons of soy sauce, 2 tablespoons of starch syrup, 1 tablespoon of red pepper powder, and 1 tablespoon of sesame seeds are preferably mixed.

The heating step (f) is a step of placing the fried eggplant in a container with an open top surface, placing the tossed vegetables on the fried eggplant, and heating it over high heat for 30 seconds to 1 minute.

The heating step (f) is a process of forming a sauce in which the extract liquid extracted from the tossed vegetables is mixed with the eggplant frying, as well as the extract liquid and the edible oil discharged from the fried eggplant at the bottom of the container.

The formed sauce can be used by being sprinkled on the eggplant steamed immediately before eating the eggplant steamed according to the present embodiment.

Here, in the heating step (f), it is necessary to heat with the high heat of 110 to 150° C. with the upper surface of the container open. When the top surface of the container is closed, there is a problem that the water vapor generated during the heating process cannot be discharged to the outside, thereby damaging the texture of the surface of the fried eggplant.

In other words, since the heating is performed with the top surface of the container open, it is possible to secure a time for the extract liquid extracted from the tossed vegetables to sufficiently double for the eggplant frying while maintaining the texture of the eggplant frying surface.

Example

After washing one 130g eggplant, divide it into 3 equal parts in the longitudinal direction, and prepare 12 eggplant pieces by shearing each equal part twice in the longitudinal direction. Mix 100g of flour and 150g of water, and knead it to make a fried eggplant. And formed a lump.

Thereafter, eggplant fried eggplant was prepared by putting eggplant pieces coated with fried eggplant in cooking oil at 160°C.

After preparing 30g each of leek, onion, pepper and carrot, chop and mix each to prepare mixed vegetables, then 2 tablespoons of soy sauce (about 30g), 2 tablespoons of starch syrup (about 30g), 1 tablespoon of red pepper powder ( About 15g), 1 tablespoon of sesame seeds (about 15g) were mixed to prepare tossed vegetables.

Next, the eggplant tempura was placed in a container with an open top surface, and vegetables tossed on the eggplant tempura were put on top, and then heated at high heat at 130° C. for 1 minute to prepare eggplant steamed eggplant according to the present invention.

In addition, the extract generated on the bottom of the container was provided by sprinkling it as a source when providing for the sensory test of eggplant steamed according to the present invention.

Comparative example

All the same as the manufacturing process of eggplant steamed according to the present invention, but the following four comparative examples in which the heating step (f) was different were prepared.

1) Place fried eggplant in a container with an open top, put vegetables tossed on the fried eggplant, close the open top and heat for 1 minute over high heat at 130℃

2) Put fried eggplant in a container with an open top, put vegetables tossed on the fried eggplant, and heat it for 2 minutes over medium heat at 70℃

3) Put fried eggplant in a container with an open top, put vegetables tossed on the fried eggplant, and heat it for 20 seconds over high heat at 130℃

4) Place fried eggplant in a container with an open top, put vegetables tossed on the fried eggplant, close the open top, and heat for 30 seconds over high heat at 130℃

Sensory test

The present inventors conducted a sensory test for each of the above Examples and Comparative Examples for 20 men and women with the age of 20 to 60, and the texture of the surface is within the range of 1 to 5 points. As for the degree of seasoning, the degree of seasoning was given within the range of 1 to 5 points, and the overall taste was given within the range of 1 to 5 points.

The total score of Examples and Comparative Examples 1 to 4 according to the sensory test is as follows.

division Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Surface texture 195 43 131 152 52 Seasoning degree 192 185 146 156 176 Overall taste 193 125 138 141 132

The average of these total scores is as follows.

division Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Surface texture 4.88 1.08 3.28 3.8 1.3 Seasoning degree 4.8 4.63 3.65 3.9 4.4 Overall taste 4.83 3.13 3.45 3.53 3.3

Looking at the sensory test results, the eggplant steamed according to the Examples received an excellent overall score, but in Comparative Examples 1 and 4, the overall taste score was relatively low due to the lack of texture, and in Comparative Examples 2 and 3, the seasoning It can be seen that the overall taste score is relatively low due to the lack of fertility.

Claims (4)

(A) preparing one washed eggplant by cutting it into a plurality of eggplant pieces;
(B) mixing flour and water and kneading;
(C) mixing the plurality of eggplant pieces and the dough, and then frying them in boiling cooking oil to prepare eggplant fries;
Chopping leek, onion, pepper and carrot, and mixing them to prepare mixed vegetables (d);
(E) preparing a tossed vegetable by mixing soy sauce, starch syrup, red pepper powder and sesame seeds with the mixed vegetables; And
Placing the eggplant tempura in a container with an open top, placing the tossed vegetables on the eggplant tempura, and heating it over high heat for 30 seconds to 1 minute (f). The method according to claim 1,
In the step (b), flour and water are mixed in a ratio of 2:3,
In the step (c), the plurality of eggplant pieces are fried in a state mixed with the dough so that the plurality of eggplant pieces form one lump. The method according to claim 2,
In the step (d), leek, onion, pepper and carrot are mixed in the same weight ratio by 30 g each to prepare the mixed vegetables,
In the step (e), 2 tablespoons of soy sauce, 2 tablespoons of starch syrup, 1 tablespoon of red pepper powder, and 1 tablespoon of sesame seeds are mixed. The method of claim 3,
The step (f), characterized in that heating with the high heat of 110 ~ 150 ℃ while the upper surface of the container is open.

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