Sandwich Spicy Dried Eggplant is a special local product in the northeastern Jiangxi Province. It is a combination of fragrant, spicy, sweet, and salty tastes. The taste is both tough and soft, and you can't forget to eat it. You also want to eat it. The specific production process is described below. First, raw materials 1, the main raw material: eggplant, requires a large, no pests, no flaws, smooth surface, eight mature as well. Glutinous rice, no mildew, no insects. 2. Auxiliary materials: sweet sake, sugar, salt, monosodium glutamate, dried pepper, and garlic. Second, ingredients 1, leather material: 100 kg of eggplant. 2. Core material: 120 kg of glutinous rice, 15 - 20 kg of white sugar, 1-2 kg of dried pepper, 1.5 kg of garlic, and the amount of salt and monosodium glutamate. Note: The amount of sugar and dried pepper can be adjusted according to consumers' tastes. Third, the operating points 1, select the eggplant, wash away. 2. Put two-thirds of the water in the pot and boil it. Put the washed-out aubergine into the pot and cook it for 2 - 3 minutes until the eggplant becomes discolored and softens. Grab the cut open and lay it flat on the sun. Under the sun about 6-8 hours. 3, take 20 kg of glutinous rice, made of sweet sake, the rest of the glutinous rice washed, boiled glutinous rice, and sweet wine brewing mix, paste into a paste, pay attention to more concentrated, but can not see the rice. 4. Wash and dry chili peppers and garlic into pieces. The more broken, the better, and pour it into the core with sugar, monosodium glutamate and salt, and stir well. 5. In the middle of two pieces of eggplant skin, wrap around 2- 3 cm thick core material and then put it in the sun for 8-10 hours. 6, after the drying of the sandwich eggplant dry hair, placed in a pot of steaming about 2 hours, a ceasefire, on the pot overnight, removed the next morning, placed in the sun under the sun 8-10 hours, so repeated Three times, the last time you want to dry to eggplant, the moisture content is about 15%. 7. The sandwich dried eggplant was sorted, graded, and cut into 1 cm long strips. 8, vacuum packaging with non-toxic plastic film bags, stored at room temperature for 15 days, non-expansion bags broken bags, etc. as qualified products. Fourth, the quality requirements Appearance: brown sauce, core sauce red, a special smell, taste soft, sweet, salty, fresh, spicy, fragrant as one. Health indicators: Aflatoxin, lead, and bacterial indicators meet national standards. V. Note 1, the following rain, can be placed in the oven drying, oven temperature control at 50 - 60 °C. 2, the amount of dried chili, sugar can be adjusted according to the tastes of most consumers, such as can be divided into medium, low, high sugar, and even sugar-free. 3, the process uses 3 times the process, such as cooking 2 times can also be, but the taste is not as good as cooking 3 times, 3 times more than a slight change in taste.
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