Eggplant, rich in vitamin P and vitamin E, has the effect of protecting cardiovascular, anti-cancer and aging. Eggplant is a cold food, and eating it in summer helps to clear away heat and relieve heat. When purchasing, the skin color is purple, the body shape is slender, and the hand pressure is elastic. If the upper part is thin and the lower part is thick, it means that it has been cooked, there will be eggplant seeds in the center, and the taste is not good. Eggplant is cold in nature, spleen and stomach are deficient and cold, and people with asthma should not eat more.
How to dry eggplant/Aubergine in a dehydrator?
by Baixin Machinery Directions:
1. Material selection: Choose fresh eggplants that are large, fat and tender, with fine meat quality, no pests and diseases, and no rot.
2. Cleaning: Cut the selected eggplants with a knife to remove the stems and sepals, and wash them in clean water before use.
3. Pre-cooking: Add water to boil in a pot, pour in the washed eggplants, cover the pot, and when the water in the pot boils again, take out an eggplant and check the degree of cooking, if the eggplant has turned dark brown, Soft, but not fully cooked, it means that the eggplant is cooked, immediately remove the eggplants with a fence, and place them on a bamboo sieve or bamboo curtain to dissipate heat and cool.
4. Slicing: After the precooked eggplant has cooled down, cut the eggplant in half, and then cut each half into 3-4 pieces, but do not cut apart so that the eggplant pieces are still connected together.
5. Secondary drying: After cutting the petals, place the eggplant sections on the grid plate one by one, insert the grid plate into the material trolley, push the material trolley into the drying room, turn it on, set the temperature to 58 degrees, Time 12 hours without flipping. After drying, it can be salted after cooling.
6. Salting: Salting in a ceramic basin or jar. Place the sun-dried eggplant with its section facing up in a basin (jar), sprinkle a layer of ground salt on it, and rub it evenly with your hands so that all the salt powder sticks to the eggplant petals. The amount of salt used is based on the weight of the sun-dried eggplant, adding 5 kg of salt per 100 kg. After rubbing the salt, turn the eggplant section up and spread it in the basin (cylinder) layer by layer until the eggplant is 3-4 cm higher than the mouth of the basin and the center of the basin is protruding. Salt for 12 hours.
7. After the first drying and salting, the eggplants are still placed one by one on a mesh belt or tray. The temperature is set at 75-90 degrees, the time is 15-20 hours, and the moisture is continuously drained. The final moisture content of the eggplant can reach below 13%. When the eggplant turns black and brown and can be broken, it is a semi-finished product.
8. Soaking and drying Soak the dried eggplant petals in water for about 20 minutes, so that it absorbs water and swells and becomes soft. Then fish it out with a fence, and then put it in the drying room for drying. The drying temperature can be set between 60-65 degrees. Dry until the skin of the eggplant flaps is dehydrated, and the quality is slightly less than when it has just been soaked, 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 bitterness of the eggplant.
9. Ingredients Cut the semi-finished product into pieces 4 cm long and 6.5 cm wide. According to the ratio of 100 kg of eggplant flaps plus 2 kg of salt, 15-20 kg of pickled red peppers, and 35-40 kg of bean skins, mix well (red peppers should be cut into pieces of about 1 cm each). Then put it into the kimchi jar layer by layer, and pound the kimchi layer by layer while loading, so as to make the jar airtight as much as possible. After filling, cover the lid, and fill the water tank around the mouth of the jar with water, and then use a buckle bowl to buckle it in the sink to prevent outside air from entering the vegetable jar. After about 15 days of fermentation, it is the finished dried eggplant.
Baixineggplant/Aubergine dryer-Click to choose
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