CN106213291A - The preparation method of Fructus Solani melongenae - Google Patents
The preparation method of Fructus Solani melongenae Download PDFInfo
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- CN106213291A CN106213291A CN201610605563.2A CN201610605563A CN106213291A CN 106213291 A CN106213291 A CN 106213291A CN 201610605563 A CN201610605563 A CN 201610605563A CN 106213291 A CN106213291 A CN 106213291A
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- solani melongenae
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of preparation method of Fructus Solani melongenae, its comprise the steps: material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, wherein, in whipping step, adjuvant includes following each component: Fructus Crataegi jam, Passion Fruit Juice, cumin powder, olive wine, spring water and Sal.The preparation method of above-mentioned Fructus Solani melongenae, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, can be made into Fructus Solani melongenae finished product, and this Fructus Solani melongenae finished product has the beneficial effect of delicious flavour, and, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Description
Technical field
The present invention relates to fruits and vegetables field, particularly relate to the preparation method of a kind of Fructus Solani melongenae.
Background technology
Fructus Solani melongenae is Vegetables, and it is nutritious, containing protein, fat, carbohydrate, vitamin and change, phosphorus,
The multiple nutritional components such as ferrum.
In prior art, the processing method of Fructus Solani melongenae mostly is the various cuisines of making or by Fructus Solani melongenae goods and multiple tune
Material hybrid process produce food, the season that Fructus Solani melongenae is received easily cause overstock waste, and with other flavoring agent hybrid modulation
After, the nutritive value of Fructus Solani melongenae can reduce, and the mouthfeel of Fructus Solani melongenae also can reduce.
Summary of the invention
Based on this, it is necessary to for the problems referred to above, it is provided that the preparation method of the Fructus Solani melongenae of a kind of delicious flavour, existing to overcome
Deficiency in technology.
The preparation method of a kind of Fructus Solani melongenae, comprises the steps:
1) selection of material: choose weight at 120 grams～the Fructus Solani melongenae of 140 grams, and pluck wash clean；
2) pickle: the Fructus Solani melongenae after plucking wash clean cuts point two halves along axis, and soaks 2～5 minutes with light salt brine；
3) preliminary working: the Fructus Solani melongenae boiled water after soaking with light salt brine scalds 5～10 seconds, and cross cold water process；
4) stirring: mixing homogeneously crossing the Fructus Solani melongenae after cold water processes with adjuvant, this adjuvant includes the quality of following each component
Ratio:
Fructus Crataegi jam: 71～93 parts, Passion Fruit Juice: 1.0～5 parts, cumin powder: 1.2～6 parts, olive wine: 1.0～5 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts；
5) processing: putting into baking box middle level, upper reducing internal heat 200～220 degree, cooking time was at 15～25 minutes.
Wherein in an embodiment, choose the Fructus Solani melongenae that weight is at 120 grams, and pluck wash clean.
Wherein in an embodiment, choose the Fructus Solani melongenae that weight is at 140 grams, and pluck wash clean.
Wherein in an embodiment, the Fructus Solani melongenae after cleaning up with sterilized toothpick or bamboo let at Fructus Solani melongenae meat surface
Stinging 6～10 holes, hole depth can not penetrate Fructus Solani melongenae, is then placed in light salt brine and soaks 2 minutes.
Wherein in an embodiment, when putting into light salt brine and soaking 2 minutes, enter with sterilized knitting needle or sewing needle
Row second time acanthopore, puts into light salt brine and soaks 5 minutes after acanthopore.
Wherein in an embodiment, the Fructus Solani melongenae pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room.
Wherein in an embodiment, drying room temperature 30 DEG C～45 DEG C, baking time 3～6 hours, dry to Fructus Solani melongenae moisture
Take out when reaching 45%～56%.
Wherein in an embodiment, a Fructus Solani melongenae is totally immersed in auxiliary material liquid, the one side of root towards user,
Afterbody bending is positioned at below liquid.
Wherein in an embodiment, further comprise the steps of: packaging: the Fructus Solani melongenae that baking is good is packaged packaging.
Wherein in an embodiment, in including step, the material used by packaging is heat sealability wrapping paper.
The preparation method of above-mentioned Fructus Solani melongenae, through material selection step, pickle step, preliminary working step, whipping step
And after procedure of processing, can be made into Fructus Solani melongenae finished product, and this Fructus Solani melongenae finished product has the beneficial effect of delicious flavour, and, whole system
It is suitable for industrialized production as process, there is higher economic worth.
Detailed description of the invention
Understandable for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from, the concrete reality to the present invention below
The mode of executing is described in detail.Elaborate a lot of detail in the following description so that fully understanding the present invention.But
The present invention can implement to be much different from alternate manner described here, and those skilled in the art can be without prejudice to this
Doing similar improvement in the case of bright intension, therefore the present invention is not limited by following public specific embodiment.
After the preparation method of the Fructus Solani melongenae of the present invention uses Fructus Solani melongenae and adjuvant mix and blend, put into baking box or oven adds
Work makes and prepares finished product, and the composition of concrete adjuvant and the manufacture method of Fructus Solani melongenae finished product to the present invention enter one below
Step ground explanation.
The adjuvant of the present invention includes formula one, formula two, formula three, formula four, formula five and formula six.Wherein, join
Side one includes Mel juice.Formula two includes cocoanut jam.Formula three includes Flos Osmanthi Fragrantis sauce.Formula four includes Fructus Crataegi jam.Formula five includes
Flos Rosae Rugosae sauce.Formula six includes Mel juice 30～60 parts, cocoanut jam 30～60 parts, Flos Osmanthi Fragrantis sauce 30～60 parts, Fructus Crataegi jam 30～60 parts.
And for example, formula six includes the dispensing of following mass ratio: formula one 50%, formula 2 30%, formula 3 15%, formula 4 3%,
And formula 5 2%.
So that Fructus Solani melongenae finished product has the fragrance of Flos Sophorae and Mel, in an embodiment, formula one includes following each component
Mass ratio: Flos Sophorae honeydew: 50～90 parts, Herba Menthae powder: 0.2～15 part, loquat powder: 1.0～5 parts, pomegranate wine: 1.2～6 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Herba Fici Simplicissimae and Mel, in an embodiment, formula one includes following each
The mass ratio of component: Herba Fici Simplicissimae honeydew: 40～80 parts, Sucus Zingberis: 0.5～10 part, loquat powder: 1.5～7 parts, pomegranate wine: 3.5
～4.0 parts, spring water: 12～55 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Arillus Longan and Mel, in an embodiment, formula one includes following each component
Mass ratio: Arillus Longan honeydew: 25～85 parts, Clausena lansium (Lour.) Skeels juice: 0.5～15 part, loquat powder: 1.55～5 parts, pomegranate wine: 1.2～7 parts,
Spring water: 15～25 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Fructus Litchi and Mel, in an embodiment, formula one includes following each component
Mass ratio: Fructus Litchi honeydew: 50～95 parts, Passion Fruit Juice: 0.2～10 part, loquat powder: 2.1～5 parts, pomegranate wine: 3.5～4.0
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, the i.e. honeybee producting honey of Flos Sophorae honeydew is the flower opened from Flos Sophorae tree, thus the Mel formed, and use this Mel
The honeydew made；Spring water is the spring water flowed out in mountain.Herba Fici Simplicissimae honeydew i.e. honeybee producting honey is to open from Herba Fici Simplicissimae tree
Flower, thus the Mel formed, and the honeydew made of this Mel.Arillus Longan honeydew i.e. honeybee producting honey is opened from longan
Flower, thus the Mel formed, and the honeydew made of this Mel.Fructus Litchi honeydew i.e. honeybee producting honey is the flower opened from litchi,
Thus the Mel formed, and the honeydew made of this Mel.
So that Fructus Solani melongenae finished product has the fragrance of Cortex cocois radicis and Pericarpium Citri Reticulatae, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 43～85 parts, Pericarpium Citri Reticulatae: 0.3～16 part, Fructus Piperis powder: 1.1～5 parts, sticky rice wine: 2.5～5.0 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Cortex cocois radicis and apple vinegar, in an embodiment, formula two includes following each group
The mass ratio divided: cocoanut jam: 79～90 parts, apple vinegar: 1.0～5 parts, Fructus Piperis powder: 0.2～15 part, sticky rice wine: 1.0～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Cortex cocois radicis and Herba Menthae, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 51～95 parts, Herba Menthae powder: 1.5～7 parts, Fructus Piperis powder: 0.5～10 part, sticky rice wine: 1.5～7 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Cortex cocois radicis and Rhizoma Zingiberis Recens, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 57～85 parts, Sucus Zingberis: 1.55～5 parts, Fructus Piperis powder: 0.5～15 part, sticky rice wine: 1.55～5 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
Wherein, cocoanut jam i.e. uses the sauce that Cortex cocois radicis makes.The main component of Fructus Piperis powder is piperine, also contains some amounts
Aromatic oil, crude protein, crude fat and soluble nitrogen, raw meat of dispelling, aid digestion.Fructus Piperis powder divides white pepper powder and black pepper two
Kind, white pepper powder is that mellow fruit is sloughed the seed of peel and processed, and color is greyish white, and kernel is full, and abnormal smells from the patient is denseer, and quality is relatively
Good；The reality that black pepper is immaturity and dries processes, peel wrinkle and black, abnormal smells from the patient is thin.Both disposition is the most different.Expert
Saying, in black pepper is walked, highly seasoned, seasoning effect is the best；White pepper powder medical value is higher, walks table, and pungent scattered effect is more preferable.Can root
Select according to the hobby of consumption, such as, in an embodiment, Fructus Piperis powder is white pepper powder；And for example, in an embodiment, Fructus Piperis powder
For black pepper.
So that Fructus Solani melongenae finished product has the fragrance of Flos Osmanthi Fragrantis and Clausena lansium (Lour.) Skeels, in an embodiment, formula three includes following each component
Mass ratio: Flos Osmanthi Fragrantis sauce: 67～90 parts, Clausena lansium (Lour.) Skeels juice: 2.1～5 parts, five spice powder: 0.2～10 part, Maca wine: 2.1～5 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Flos Osmanthi Fragrantis and Passifolra edulis, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 40～88 parts, Passion Fruit Juice: 1.1～5 parts, five spice powder: 0.3～16 part, Maca wine: 1.1～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Flos Osmanthi Fragrantis and Pericarpium Citri Reticulatae, in an embodiment, formula three includes following each component
Mass ratio: Flos Osmanthi Fragrantis sauce: 52～90 parts, Pericarpium Citri Reticulatae: 1.2～6 parts, five spice powder: 1.0～5 parts, Maca wine: 0.2～15 part, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Flos Osmanthi Fragrantis and apple vinegar, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 73～95 parts, apple vinegar: 3.5～4.0 parts, five spice powder: 1.5～7 parts, Maca wine: 0.5～10
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Flos Osmanthi Fragrantis sauce i.e. uses the sauce that Flos Osmanthi Fragrantis makes.Five spice powder is that the spice more than 5 kinds grinds to form powdery mixing
Together, often use decocting, fried before spread upon in chicken, duck meat class, it is possible to mix with fine salt to do and be stained with material and be used.It is widely used in east material
The dish of piquant taste of reason, be especially suitable for baking or fry soon meat, stew, boil in a covered pot over a slow fire, simmer, steam, seasoning made by meat and fish dishes of preparing food.Its title
Come from the Chinese culture balance to five tastes requirement sour, sweet, bitter, peppery, salty.Five spice powder is different because of dispensing, and it has multiple different mouth
Taste and different titles, such as spicy powder, fresh peppery powder etc., are family cookings, indispensable flavouring agent of going with rice or bread.
So that Fructus Solani melongenae finished product has the fragrance of Fructus Crataegi and Herba Menthae, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 67～85 parts, Herba Menthae powder: 1.2～7 parts, cumin powder: 1.55～5 parts, olive wine: 0.5～15 part, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Fructus Crataegi and Rhizoma Zingiberis Recens, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 77～90 parts, Sucus Zingberis: 3.5～4.0 parts, cumin powder: 2.1～5 parts, olive wine: 0.2～10 part, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Fructus Crataegi and Clausena lansium (Lour.) Skeels, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 60～87 parts, Clausena lansium (Lour.) Skeels juice: 2.5～5.0 parts, cumin powder: 1.1～5 parts, olive wine: 0.3～16 part,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Fructus Crataegi and Passifolra edulis, in an embodiment, formula four includes following each group
The mass ratio divided: Fructus Crataegi jam: 71～93 parts, Passion Fruit Juice: 1.0～5 parts, cumin powder: 1.2～6 parts, olive wine: 1.0～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Fructus Crataegi jam i.e. uses the sauce that Fructus Crataegi makes.Cumin powder is mainly by the spice such as Fructus Foeniculi and anise, Cortex cinnamomi japonici (Ramulus Cinnamomi) of resting in peace
Allotment grinds and forms together.
So that Fructus Solani melongenae finished product has the fragrance of red rose and Pericarpium Citri Reticulatae, in an embodiment, formula five includes following each group
The mass ratio divided: red rose beans: 65～82 parts, Pericarpium Citri Reticulatae: 1.5～7 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 1.5～7
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of rose white and Fructus Mali pumilae, in an embodiment, formula five includes following each group
Point mass ratio: rose white beans: 41～86 parts, apple vinegar: 1.55～5 parts, Cipangopaludina chinensis XIANGFEN: 1.2～7 parts, green liquor: 1.55～
5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of purple rugose rose (Rosa rugosa var typica) and Herba Menthae, in an embodiment, formula five includes following each group
Point mass ratio: purple rugose rose (Rosa rugosa var typica) beans: 89～92 parts, Herba Menthae powder: 2.1～5 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 2.1～
5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that Fructus Solani melongenae finished product has the fragrance of Autumn Gold and Rhizoma Zingiberis Recens, in an embodiment, formula five includes following each component
Mass ratio: Autumn Gold beans: 63～88 parts, Sucus Zingberis: 1.1～5 parts, Cipangopaludina chinensis XIANGFEN: 2.5～5.0 parts, green liquor: 1.1～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, red rose beans i.e. uses the Flos Rosae Rugosae sauce that red rose makes.Rose white beans i.e. uses the Flos Rosae Rugosae that rose white makes
Beans.Purple rugose rose (Rosa rugosa var typica) beans i.e. uses the Flos Rosae Rugosae sauce that purple rugose rose (Rosa rugosa var typica) makes.Autumn Gold beans i.e. uses the Flos Rosae Rugosae sauce that Autumn Gold makes.Cipangopaludina chinensis XIANGFEN
I.e. use the powder that the fragrant this spice of Cipangopaludina chinensis is made.
Cipangopaludina chinensis perfume (or spice) is a kind of spice, is usually used in boiling Cipangopaludina chinensis, and its Cipangopaludina chinensis therefore named is fragrant, and also referred to as lasting is blue.
Loquat powder refers to the powder made with Fractus Eriobotryae.Fractus Eriobotryae is also known as Lu Fructus Citri tangerinae, evergreen dungarunga.Folium Eriobotryae is rich in thick fine
Dimension and mineral element.Containing 0.4 gram of protein, 6.6 grams of carbohydrates in every hectogram Folium Eriobotryae meat, and containing vitamin B1 and dimension
Raw element C.The manufacturing process of loquat powder can use after being dried by Fractus Eriobotryae and grind to form powdery.
The preparation method of the Fructus Solani melongenae of the present invention comprises the steps:
Step one: the selection of material: choose weight at 120 grams～the Fructus Solani melongenae of 140 grams, and pluck wash clean.
Concrete: such as, choose the Fructus Solani melongenae that weight is at 120 grams, and pluck wash clean.And for example, the eggplant that weight is at 140 grams is chosen
Son, and pluck wash clean.Such as, choose a length of 15 centimetres, the Fructus Solani melongenae of wide 3 centimetres, and pluck wash clean；And for example, a length of 20 lis are chosen
Rice, the Fructus Solani melongenae of wide 5 centimetres, and pluck wash clean.And for example, weight is chosen at a length of 15 centimetres of 120 grams, the Fructus Solani melongenae of wide 3 centimetres；Again
As, choose weight at a length of 20 centimetres of 140 grams, the Fructus Solani melongenae of wide 5 centimetres.It is appreciated that size and the growth and maturity of Fructus Solani melongenae
The environment that grows with it and climatic environment then have a bigger relation, therefore, select weight interior at 120 grams～140 grams
Fructus Solani melongenae can ensure that the maturation of Fructus Solani melongenae, has the fragrance that Fructus Solani melongenae is unique.
In one embodiment, to pluck wash after obtain Fructus Solani melongenae and carry out segmentation；And for example, to pluck wash after obtain Fructus Solani melongenae and carry out equal decile
Segment processing；And for example, to pluck wash after obtain Fructus Solani melongenae and carry out the segment processing of equal decile, and remove the two ends of Fructus Solani melongenae.Preferably,
For the Fructus Solani melongenae that a whole piece is complete, divide equally 5 points and carry out segmentation.Being appreciated that the structure of the strip of Fructus Solani melongenae, it has cutting of circle
Face, therefore the Fructus Solani melongenae sheet after segmentation is cylindrical structure, and the Fructus Solani melongenae sheet of cylindrical structure can be beneficial to processed, and adjuvant holds
Easily it is immersed, forms unique local flavor.
Step 2: pickle: the Fructus Solani melongenae after plucking wash clean cuts point two halves along axis, and soaks 2～5 points with light salt brine
Clock.
Concrete: such as, the Fructus Solani melongenae after cleaning up sterilized toothpick or bamboo let sting 6～10 at Fructus Solani melongenae meat surface
Individual hole, hole depth can not penetrate Fructus Solani melongenae, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Fructus Solani melongenae with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: preliminary working: the Fructus Solani melongenae boiled water after soaking with light salt brine scalds 5～10 seconds, and cross cold water process.
Concrete: the Fructus Solani melongenae pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: mix homogeneously crossing the Fructus Solani melongenae after cold water processes with adjuvant.In the present embodiment, this adjuvant includes following each
The mass ratio of component:
Fructus Crataegi jam: 71～93 parts, Passion Fruit Juice: 1.0～5 parts, cumin powder: 1.2～6 parts, olive wine: 1.0～5 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
During it should be noted that the Fructus Solani melongenae after crossing cold water process is mixed homogeneously with adjuvant, the selection of adjuvant can be to join
Any one in Fang Yi, formula two, formula three, formula four, formula five and formula six, the present embodiment is with this adjuvant as Fructus Crataegi
Illustrating as a example by beans, other embodiments is by that analogy.
Concrete: so that be uniformly mixed, in the present embodiment, for each Fructus Solani melongenae, use following stirring
Step:
Step a1: be first totally immersed in auxiliary material liquid by a Fructus Solani melongenae, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Fructus Solani melongenae from auxiliary material liquid.
In one embodiment, the stirring of step 4 can also be carried out by manual operation, when by manual operation, so that stir
Mix mix homogeneously, in the present embodiment, for each Fructus Solani melongenae, use following whipping step:
Step b1: be first totally immersed in auxiliary material liquid by a Fructus Solani melongenae, the one side of root is towards user, afterbody bending position
Below liquid；
Step b2: root with articulations digitorum manus ring, other mid portion middle finger and thumb encase gently；
Step b3: promoting middle finger, other finger is placed on afterbody, is flipped up by afterbody rapidly so that root court
Downwards；
Step b4: when afterbody is flipped up and during towards user, pick up Fructus Solani melongenae from auxiliary material liquid.
Step 5: processing: putting into baking box middle level, upper reducing internal heat 200～220 degree, cooking time was at 15～25 minutes.
Concrete: such as, putting into baking box baking, temperature 200 degree, cooking time was at 25 minutes；And for example, temperature 220 degree, roasting
Time processed was at 15 minutes；And for example, temperature 210 degree, cooking time was at 18 minutes.
Step 6: packaging: the Fructus Solani melongenae that baking is good is packaged packaging.
Concrete: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.Product appearance after packaging is graceful, easy to use.In the present embodiment, packaging film uses heat sealability wrapping paper, and heat sealability is packed
Paper has heat sealability, aeration, and oil resistant, a water-tolerant, the feature such as safe and harmless.In order to make wrapping paper have heat sealability,
Will on the surface of heat sealing resin paper coated with coating or with polyethylene bind make it have heat sealability, secondary operations need not be carried out to obtain
Obtaining aeration, its aeration can require be controlled by according to user.The food packed with this wrapping paper with aeration,
Available electromagnetic wave heating, there is no steam, so can keep the salubrious of food surface in packaging.In other embodiments, packaging
Film can also use insulation wrapping paper.Insulation wrapping paper can keep fragrant, fresh, temperature, for people different after being packed by prepared food
Occasion eats easily, lives allegro demand adapting to current people.The principle of this building paper is as solar energy heating
Device is the same, it is possible to convert light energy into heat energy.Generally people only need to be placed on, this special paper, the place that solar ray energy irradiates, should
The space that paper bag encloses will constantly have heat supplement to enter, so that the food in paper keeps certain temperature, in order to Ren Mensui
Time have the cuisines that fragrant heat is good to eat.
Embodiment one
Step one: choose the Fructus Solani melongenae that weight is at 120 grams, and pluck wash clean.
Step 2: such as, the Fructus Solani melongenae after cleaning up sterilized toothpick or bamboo let sting 6～10 at Fructus Solani melongenae meat surface
Individual hole, hole depth can not penetrate Fructus Solani melongenae, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Fructus Solani melongenae with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Fructus Solani melongenae pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: mixing homogeneously crossing the Fructus Solani melongenae after cold water processes with adjuvant, this adjuvant includes the quality of following each component
Ratio:
Fructus Crataegi jam: 71 parts, Passion Fruit Juice: 5 parts, cumin powder: 6 parts, olive wine: 5 parts, spring water: 40 parts and Sal: 10
Part.
So that be uniformly mixed, in the present embodiment, for each Fructus Solani melongenae, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Fructus Solani melongenae, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Fructus Solani melongenae from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 200 degree, cooking time was at 25 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Fructus Solani melongenae finished product, the Fructus Solani melongenae finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Passion Fruit Juice
Taste is heavier, and has the unique perfume that slight Fructus Crataegi jam, cumin powder, olive wine, spring water and Sal etc. mix, and
And, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment two
Step one: choose the Fructus Solani melongenae that weight is at 120 grams, and pluck wash clean.
Step 2: such as, the Fructus Solani melongenae after cleaning up sterilized toothpick or bamboo let sting 6～10 at Fructus Solani melongenae meat surface
Individual hole, hole depth can not penetrate Fructus Solani melongenae, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Fructus Solani melongenae with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Fructus Solani melongenae pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: mixing homogeneously crossing the Fructus Solani melongenae after cold water processes with adjuvant, this adjuvant includes the quality of following each component
Ratio:
Fructus Crataegi jam: 93 parts, Passion Fruit Juice: 1 part, cumin powder: 6 parts, olive wine: 5 parts, spring water: 40 parts and Sal: 10
Part.
So that be uniformly mixed, in the present embodiment, for each Fructus Solani melongenae, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Fructus Solani melongenae, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Fructus Solani melongenae from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 200 degree, cooking time was at 25 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Fructus Solani melongenae finished product, the Fructus Solani melongenae finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Fructus Crataegi jam taste
Heavier, and there is the unique perfume that Passion Fruit Juice, cumin powder, olive wine, spring water and Sal etc. mix, and, pass through
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment three
Step one: choose the Fructus Solani melongenae that weight is at 120 grams, and pluck wash clean.
Step 2: such as, the Fructus Solani melongenae after cleaning up sterilized toothpick or bamboo let sting 6～10 at Fructus Solani melongenae meat surface
Individual hole, hole depth can not penetrate Fructus Solani melongenae, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Fructus Solani melongenae with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Fructus Solani melongenae pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: mixing homogeneously crossing the Fructus Solani melongenae after cold water processes with adjuvant, this adjuvant includes the quality of following each component
Ratio:
Fructus Crataegi jam: 93 parts, Passion Fruit Juice: 5 parts, cumin powder: 1.2 parts, olive wine: 5 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each Fructus Solani melongenae, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Fructus Solani melongenae, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Fructus Solani melongenae from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 200 degree, cooking time was at 25 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Fructus Solani melongenae finished product, the Fructus Solani melongenae finished product particularly made in the adjuvant effect of the present embodiment, there is when edible heavier mountain
Short, bristly hair or beard beans and the fragrance of Passion Fruit Juice, and there is the unique perfume that cumin powder, olive wine, spring water and Sal etc. mix, and,
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment four
Step one: choose the Fructus Solani melongenae that weight is at 140 grams, and pluck wash clean.
Step 2: such as, the Fructus Solani melongenae after cleaning up sterilized toothpick or bamboo let sting 6～10 at Fructus Solani melongenae meat surface
Individual hole, hole depth can not penetrate Fructus Solani melongenae, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Fructus Solani melongenae with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Fructus Solani melongenae pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: mixing homogeneously crossing the Fructus Solani melongenae after cold water processes with adjuvant, this adjuvant includes the quality of following each component
Ratio:
Fructus Crataegi jam: 80 parts, Passion Fruit Juice: 3 parts, cumin powder: 4.8 parts, olive wine: 4 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each Fructus Solani melongenae, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Fructus Solani melongenae, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Fructus Solani melongenae from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 220 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Fructus Solani melongenae finished product, the Fructus Solani melongenae finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Fructus Crataegi jam
Fragrance is laid particular stress on, and has the fragrance of medium Passion Fruit Juice and have cumin powder, olive wine, spring water and Sal etc.
The unique perfume mixed, and, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user
Edible.
Embodiment five
Step one: choose the Fructus Solani melongenae that weight is at 140 grams, and pluck wash clean.
Step 2: such as, the Fructus Solani melongenae after cleaning up sterilized toothpick or bamboo let sting 6～10 at Fructus Solani melongenae meat surface
Individual hole, hole depth can not penetrate Fructus Solani melongenae, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Fructus Solani melongenae with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Fructus Solani melongenae pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: mixing homogeneously crossing the Fructus Solani melongenae after cold water processes with adjuvant, this adjuvant includes the quality of following each component
Ratio:
Fructus Crataegi jam: 79 parts, Passion Fruit Juice: 4 parts, cumin powder: 5.5 parts, olive wine: 3 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each Fructus Solani melongenae, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Fructus Solani melongenae, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Fructus Solani melongenae from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 220 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Fructus Solani melongenae finished product, the Fructus Solani melongenae finished product particularly made in the adjuvant effect of the present embodiment, there is when edible denseer mountain
The fragrance of short, bristly hair or beard beans, and there is the unique perfume that Passion Fruit Juice, cumin powder, olive wine, spring water and Sal etc. mix, and,
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment six
Step one: choose the Fructus Solani melongenae that weight is at 140 grams, and pluck wash clean.
Step 2: such as, the Fructus Solani melongenae after cleaning up sterilized toothpick or bamboo let sting 6～10 at Fructus Solani melongenae meat surface
Individual hole, hole depth can not penetrate Fructus Solani melongenae, is then placed in light salt brine and soaks 2 minutes.And for example, when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.When putting into light salt brine leaching
When steeping 5 minutes, beaing Fructus Solani melongenae with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on pickling feelings
Depending on condition.
Step 3: be spread out in equably in rustless steel mesh sheet by the Fructus Solani melongenae pickled, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
Step 4: mixing homogeneously crossing the Fructus Solani melongenae after cold water processes with adjuvant, this adjuvant includes the quality of following each component
Ratio:
Fructus Crataegi jam: 89 parts, Passion Fruit Juice: 3.5 parts, cumin powder: 3 parts, olive wine: 4 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each Fructus Solani melongenae, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by a Fructus Solani melongenae, the one side of root is towards user, afterbody bending position
Below liquid.
Step a2: ring root, other mid portion middle finger and thumb encase gently.
Step a3: rapidly afterbody is flipped up so that root towards under.
Step a4: when afterbody is flipped up and during towards user, pick up Fructus Solani melongenae from auxiliary material liquid.
Step 5: putting into baking box baking, temperature 220 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into Fructus Solani melongenae finished product, the Fructus Solani melongenae finished product particularly made in the adjuvant effect of the present embodiment, have when edible Fructus Crataegi jam, hundred
The unique perfume that Oleum Linderae juice, cumin powder, olive wine, spring water and Sal etc. mix, and, after packaging step, health
Safety, and can conveniently transport, sell and facilitate user to eat.
Each technical characteristic of embodiment described above can combine arbitrarily, for making description succinct, not to above-mentioned reality
The all possible combination of each technical characteristic executed in example is all described, but, as long as the combination of these technical characteristics is not deposited
In contradiction, all it is considered to be the scope that this specification is recorded.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Can not therefore be construed as limiting the scope of the patent.It should be pointed out that, come for those of ordinary skill in the art
Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. the preparation method of a Fructus Solani melongenae, it is characterised in that comprise the steps:
1) selection of material: choose weight at 120 grams～the Fructus Solani melongenae of 140 grams, and pluck wash clean；
2) pickle: the Fructus Solani melongenae after plucking wash clean cuts point two halves along axis, and soaks 2～5 minutes with light salt brine；
3) preliminary working: the Fructus Solani melongenae boiled water after soaking with light salt brine scalds 5～10 seconds, and cross cold water process；
4) stirring: will cross the Fructus Solani melongenae after cold water processes and mix homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Fructus Crataegi jam: 71～93 parts, Passion Fruit Juice: 1.0～5 parts, cumin powder: 1.2～6 parts, olive wine: 1.0～5 parts, spring water:
10～40 parts and Sal: 2～10 parts；
5) processing: Fructus Solani melongenae mixed with adjuvant is put into baking box middle level, and upper reducing internal heat 200～220 degree, cooking time is 15～25
Minute, i.e. prepare finished product.
The preparation method of Fructus Solani melongenae the most according to claim 1, it is characterised in that choose the Fructus Solani melongenae that weight is at 120 grams, and pluck
Wash clean.
The preparation method of Fructus Solani melongenae the most according to claim 1, it is characterised in that choose the Fructus Solani melongenae that weight is at 140 grams, and pluck
Wash clean.
The preparation method of Fructus Solani melongenae the most according to claim 1, it is characterised in that the Fructus Solani melongenae after cleaning up is with sterilized
Toothpick or bamboo let Fructus Solani melongenae meat surface sting 6～10 holes, hole depth can not penetrate Fructus Solani melongenae, be then placed in light salt brine soak 2 minutes.
The preparation method of Fructus Solani melongenae the most according to claim 1, it is characterised in that when putting into light salt brine and soaking 2 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into light salt brine and soak 5 minutes after acanthopore.
The preparation method of Fructus Solani melongenae the most according to claim 1, it is characterised in that the Fructus Solani melongenae pickled is spread out in stainless equably
On steel mesh sheet, it is dried in sending into drying room.
The preparation method of Fructus Solani melongenae the most according to claim 1, it is characterised in that drying room temperature 30 DEG C～45 DEG C, during baking
Between 3～6 hours, dry to Fructus Solani melongenae moisture reach 45%～56% time take out.
The preparation method of Fructus Solani melongenae the most according to claim 1 a, it is characterised in that Fructus Solani melongenae is totally immersed in auxiliary material liquid
In, the one side of root is positioned at below liquid towards user, afterbody bending.
9. according to the preparation method of the Fructus Solani melongenae described in any one of claim 1 to 8, it is characterised in that further comprise the steps of: packaging:
The Fructus Solani melongenae that baking is good is packaged packaging.
The preparation method of Fructus Solani melongenae the most according to claim 9, it is characterised in that in described packaging step, packs food materials
Material used is heat sealability wrapping paper.
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