Storage, preservation and processing technology of

Storage, preservation and processing technology of eggplant

every summer and autumn, after a large number of eggplants are listed, they are often overstocked and wasted due to unsalable products. This paper introduces several storage and fresh-keeping methods of Eggplant and the processing technology of flavored food

I. storage and preservation of eggplant

choose a place with high and dry terrain and good drainage to dig ditches, with a depth of 1.2 meters, a width of 1 ~ 1.5 meters, and the length depends on the number of eggplants. Before storage, choose eggplants that are free of mechanical injury, insect injury, and disease, and often have the same thermal insulation material. Medium-sized healthy eggplant fruits are stored in the shade, and enter the ditch after the temperature drops

when entering the ditch, stack the fruit handle one layer down. The second layer of fruit handle should be inserted into the first layer of fruit to provide fuel gap for transportation and aviation departments to prevent stabbing good fruit. Stack 4-5 layers in this way, cover the top layer with kraft paper or weeds, and then cover the soil layer by layer with the decrease of temperature. In order to prevent the eggplant from generating heat in the ditch, when the eggplant is buried, an air duct and a temperature measuring tube can be erected every 3 ~ 4 meters to maintain the appropriate temperature in the ditch. If the temperature is too low, the soil layer should be thickened and the ventilation duct should be blocked tightly; If the temperature is too high, open the ventilator. This method can generally keep eggplant fresh for 40 ~ 60 days

II. Eggplant flavor food processing

1. Delicious eggplant slices: cut the fresh eggplant into slices. According to the proportion of 100 kg eggplant slices and 16 kg salt, a new nylon composite product in the tank will account for more than 90% of the purchase volume of Funeng technology aluminum plastic film. A layer of Eggplant slices and a layer of salt will be filled

then add 16% salt water to submerge the eggplant, press the weight and cover it tightly. Turn over the jar once every 2-3 days, marinate it for about 20 days, take it out and soak it in clean water for 6 hours, change the water for 3-4 times, and then pick it up and dry it. Take out 100 kilograms of eggplant slices, add 1.2 kilograms of pepper powder, 1 kilogram of pepper powder, 8 kilograms of white granulated sugar and 200 grams of monosodium glutamate, mix well, and soak in soy sauce for 1 week, then you will become a delicious eggplant slice

2. Sweet and sour eggplant: wash the fresh eggplant, remove the stalk, dry it, cut it into two halves, and then put it in a jar. According to the proportion of 100kg eggplant and 10kg sugar, put a layer of Eggplant and sprinkle a layer of sugar until it is full, and then sprinkle it with edible vinegar (100kg eggplant and 10kg vinegar) until it is level with the eggplant, and press the weight. Turn the cylinder every 2 ~ 3 days, and turn it continuously for 3 ~ 4 times. Put the pickle jar in a cool and ventilated place and eat it after 15 days

3. Sliced salted eggplant in soy sauce: cut the salted and mature eggplant into thin slices, soak it in clear water for 1 day, change the water for 3 ~ 4 times, remove it and dry it for half a day, then add 2.5 kg shredded ginger to every 100 kg of salted eggplant slices, soak it in soy sauce, turn it once a day, and it can be eaten after 10 days

4. Salted garlic eggplant strips: first cut the salted eggplant into strips with a width of 2 cm and a length of 4 ~ 5 cm, boil it with boiling water to the extent that the teeth can bite without rotting, take it out and soak it in cold water, spread it out to dry the water after cooling, and then put it in a jar for pickling. Add dried garlic or minced garlic for every 100kg of salted eggplant when loading the jar? 5kg, 3kg soy sauce and 1.5kg fresh ginger powder. Turn it every two days and once every other day. It can be eaten after 4 ~ 5 days. The finished product is dark red, salty and spicy and palatable

5. Dried eggplant: remove the stems of the mature eggplant without disease and insect pests, cut it into thin slices, roll it in boiling water, immediately remove it and dry it in the sun. Turn it every 2 ~ 3 hours, take it back indoors at night, and dry it for 2 ~ 3 days, then box it or put it in a jar for storage. When eating, soak it in warm water and stir fry it with pork. It tastes delicious

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