Processing technology of dried eggplant

I. technological process

Selection of ingredients-→ cleaning-→ pre-cooking-→ slices-→ first sun exposure-→ salting-→ second sun exposure-→ soaking, sun exposure-→ ingredients-→ packaging

2. Key points of operation

1. Select a large, fat and tender, meticulous meat, no diseases and insect pests, no decay of fresh eggplant as raw materials.

2. Wash the selected eggplant and cut off the stalks and sepals with a knife. Rinse in clean water and set aside.

3. Boil the eggplant in the preboiled pot with clean water, cover the pot, remove an eggplant when the water in the pot is boiled again, and check the degree of cooking. If the eggplant has become dark brown and soft, but not fully cooked, it should be removed immediately with hedgerows and placed on a bamboo screen or curtain to cool.

4. Slice the eggplant to be precooked after the heat has dissipated, cut the eggplant into two halves, and then divide each half into 3 Murray and 4 slices, but do not cut it open so that the eggplant slices are still connected.

5. After cutting in the sun for the first time, put the eggplant profile up and one by one on the mat and expose it to the sun for a day. Don't turn it. After exposure, the salt can be salted after the heat is dissipated.

6. Salt is salted in a ceramic basin or jar. Put the dried eggplant section up in the basin (jar), remove a layer of ground salt on it, knead it evenly by hand, so that all the salt powder is glued to the eggplant flap. According to the weight of dried eggplant, add 5 kilograms of salt every 100 kilograms. After rubbing salt, lay the eggplant section upward and lay it layer by layer in the basin (jar) until the eggplant is 3ml 4cm above the mouth of the basin, protruding from the center of the basin. Salted for 12 hours.

7. after the second sun salting, the eggplant was still placed one by one on the mat for the sun. Turn it every 4 hours. If you find water vapor under the eggplant, dry it with a dry cloth. When the eggplant becomes dark and brown and can be broken in this way, it will be a semi-finished product.

8. Soak and insolate the dried eggplant flap in clean water for about 20 minutes to allow it to absorb water and expand and become soft. Then use the hedge to fish it out and put it on the mat to bask in the sun. In order to bask in the anhydrous juice on the surface of eggplant flap, the quality is slightly less than that after soaking, but it is still 45%-50% heavier than the semi-finished product. The purpose of soaking is to remove some of the salt and the bitter taste of eggplant.

9. The ingredients cut the semi-finished product into pieces 4 cm long and 6.5 cm wide. Mix 100 kg eggplant cloves with 2 kg salt, 20 kg pickled red chili peppers and 35 ml bean skins, and mix well (red chili peppers should be cut into about 1 cm pieces). Then put it into the pickle jar layer by layer and tamp it layer by layer to make the jar as impermeable as possible. When full, cover the lid, fill the sink around the jar mouth with water, and finally buckle it in the sink with a buckle bowl to prevent outside air from entering the jar. After about 15 days of fermentation, it is the finished dried eggplant.