Dehydrated eggplant processing technology

Eggplant is one of the main vegetables in summer and autumn that are widely grown in northern China. However, due to the relative lag in storage and processing technologies, it has been unable to achieve annual supply. After researching, the author made it into a dehydrated eggplant slice, which can not only preserve the nutrients contained in the fruit itself, extend its supply period, and is convenient to eat. This technology is particularly suitable for processing and production of township and village enterprises.

First, the process

Raw materials--→washing--→slicing--→blanching--→removing excess water--→packing--→drying--→sorting--→packaging--→finished products.

Second, the operating point

1. The raw materials were selected as fresh eggplants without pests, rots, and cracks.

2. Washing Eggplant is poured into running water to remove impurities from the surface of the eggplant.

3. Slices are cut into thin slices of about 3 mm to 5 mm in thickness by a slicer, requiring uniform thickness.

4. Blanch bleaching with 0.2% sodium sulfite solution, temperature 95 °C - 98 °C, time 3 minutes - 5 minutes. This process should pay attention to prevent the oxidative discoloration of the wafer.

5. Put the plate and remove the blanched solanum slices, remove the excess moisture, and place them neatly in the baking pan. The thickness is about 10mm - 20mm, ready to dry.

6. Drying using hot air drying equipment, drying temperature 55 °C - 60 °C, time 2 hours - 3 hours. The temperature in the early stage of drying should be lower to prevent "crusting". The temperature should not exceed 65°C in the late period to prevent “burning”. The moisture content of the dried product is 4%.

7. Softening, sorting, and packaging softening can make the internal and external moisture of products consistent. Excluding unqualified solanaceous slices, such as burnt and yellow, sealed in plastic bags, and finished products.