CN101147556A - Technology for processing meat flavor lotus root cake - Google Patents
Technology for processing meat flavor lotus root cake Download PDFInfo
- Publication number
- CN101147556A CN101147556A CNA2006100961733A CN200610096173A CN101147556A CN 101147556 A CN101147556 A CN 101147556A CN A2006100961733 A CNA2006100961733 A CN A2006100961733A CN 200610096173 A CN200610096173 A CN 200610096173A CN 101147556 A CN101147556 A CN 101147556A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- mud
- technology
- water
- meat flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The present invention relates to a processing process of meat flavoured lotus root cake, belonging to a food processing process by using lotus root as raw material. Its raw material composition contains (by wt%) 10-14% of wet-ground glutinous rice flour, 9-12% of pork, 2-4% of egg liquor, 1-3% of scallion, 1-3% of ginger juice, 0.5-2% of lentinus edodes, 0.5-2% of lentinus edodes powder, 1-3% of carrot, 1-3% of maltose, 0.1-0.3% of monosodium glutamate, 0.5-1.4% of edible salt, 0.4-1.6% of dark soy, 0.6-0.9% of cooking wine and 50-72% of lotus root paste whose water content is 40%-45%. Said invention also provides the concrete steps of its processing process.
Description
Technical field
The present invention relates to a kind of food processing technology technical field, relating in particular to a kind of is the food processing technology technical field of raw material with the lotus root.
Background technology
Produce the lotus root district in China, the method for edible lotus root among the people is mainly prepared food, also eats raw, and eating method is single.And this eating method is primarily aimed at bright lotus root, is subjected to the influence of transit link, and the masses in some non-product lotus root districts are difficult to have delicious lotus root goods.For increasing taste, the local flavor of lotus root food, among the people from being shaped on a kind of lotus root cake; This lotus root cake is that bright lotus root is made lotus root mud, is reprocessed into pie, and delicious good to eat after frying in shallow oil or steaming, lotus root perfume (or spice) overflows, and can taste delicious local flavor and the excellent mouthfeel of lotus root by product.The masses that have also add some filling material in the lotus root cake, more increase the taste of lotus root cake.But thisly spread that to have an external form in manufacture craft among the people not attractive in appearance---cake not of uniform size; Shelf-life is short--and-lotus root cake storage period that oneself makes, is shorter; It is lack of standardization to prepare burden, and does not meet nutritional requirement---when oneself prepared, charge ratio was more random, did not meet the requirement of nutrition.
Summary of the invention
The purpose of this invention is to provide a kind of good looking appearance that can make product, batching rationally, meet hygienic requirements, and can realize the technology for processing meat flavor lotus root cake of industrialization.
Technology contents of the present invention is: it contains lotus root, water-milling glutinous rice flour, minced pork, egg liquid, green onion, ginger juice, mushroom, mushroom powder, carrot, maltose, monosodium glutamate, salt, takes out soy sauce, cooking wine in vain; Earlier lotus root is made lotus root mud, stand-by, then other batchings are stirred, batching after stirring is dropped into stirring again in the lotus root mud, mixed material after stirring is inserted in the heating container, is the steam of 0.05 ~ 0.1Mpa toward the interior feeding of container pressure, and adjusting the interior temperature of container is 98 ~ 100 ℃, be incubated 10 ~ 15 minutes, take out; After treating the material cooling, material is divided into plurality of small blocks, outside each fritter, covers water-milling glutinous rice flour, moulding, packing makes; The proportioning of each material is: 10 ~ 14% water-milling glutinous rice flour, 9 ~ 12% porks, 2 ~ 4% egg liquids, 1 ~ 3% green onion, 1 ~ 3% ginger juice, 0.5 ~ 2% mushroom, 0.5 ~ 2% mushroom powder, 1 ~ 3% carrot, 1 ~ 3% maltose, 0.1 ~ 0.3% monosodium glutamate, 0.5 ~ 1.4% salt, 0.4 ~ 1.6% are taken out soy sauce, 0.6 ~ 0.9% cooking wine in vain, and 50 ~ 72% water content is 40 ~ 45% lotus root mud.
Described packing adopts the quick-frozen packing.
During moulding, in material, clog the filling material.
Described lotus root mud removes mud with fresh lotus rhizome through flushing, removes joint, cleans up, and draining grinds with stainless steel, squeeze to its water content be 40 ~ 45%, must lotus root mud, the moisture of squeezing out must mix lotus root mud through the lotus root starch that precipitation obtains.
Described lotus root mud soaked 2 ~ 3 hours through clear water with the salt marsh lotus root, soaked altogether three times,, soaked 2 ~ 3 hours with clear water again after 2 ~ 3 hours with the immersion of 0.3% citric acid again; Draining grinds with stainless steel, squeeze to its water content be 40 ~ 45%, lotus root mud, the moisture of squeezing out must mix lotus root mud through the lotus root starch that precipitation obtains.
Described lotus root mud with the quick-frozen lotus root through 3 clear water soak thaw after, soaked 30 minutes with 0.15% citric acid, draining, with squeezer squeeze to its water content be 40 ~ 45%, grind with stainless steel, must lotus root mud.
The lotus root goods that make at last adopt the IQF freezing plant to process again, freeze inlet temperature less than-20 ℃, and the quick-freezing plant central temperature is less than-30 ℃, and freeze-off time is 20 ~ 30 minutes.
The water-milling glutinous rice flour that mixes with unclassified stores is 4: 3 with the ratio that sticks to the water-milling glutinous rice flour on material surface.
The present invention presses lotus root and removes excessive moisture, and nutrition, the local flavor of lotus root are concentrated, and product is rich in lotus root fibre and trace element.The selected multiple batching of product, step, ratio processing according to technology is worked out have the natural delicate fragrance of lotus root, leave the nutritional labeling of bright lotus root; Owing to adopt the Mechanized Processing moulding, make that the external form of lotus root goods is uniform, meet measuring requirement; When moulding, can be processed into plain edition and lotus rhizome type, the lotus rhizome type evenly is provided with 7 circular holes on the surface, be the moulding in lotus rhizome cross section; Local flavor is a meat fragrance, also has multiple faric taste, as sweetened bean paste stuffing, the yellow filling of milk etc.; The taste that meets a part of consumer.The IQF freezing technology is adopted in processing, has kept original nutrition of product and local flavor characteristics to greatest extent, and makes that the lotus root goods can long-distance transporting, and the shelf-life reaches 18 months, and the convenient non-place of production masses taste.Lotus root goods of the present invention are deposited in moulding, proportioning, local flavor, nutrition, and especially safety and sanitation aspect meets modern society's consumer need, and meet the mandatory provisions of national health aspect.
The specific embodiment
Embodiment 1
Fresh lotus rhizome is removed mud through flushing, remove joint, clean up, draining grinds with stainless steel, squeeze to its water content be 45%, must lotus root mud, the moisture of squeezing out can mix lotus root mud through the lotus root starch that precipitation obtains.
Then, 9% pork, 2% egg liquid, 1% green onion, 1% ginger juice, 0.7% mushroom, 0.6% mushroom powder, 1% carrot, 1% maltose, 0.3% monosodium glutamate, 0.3% salt, 0.5% are taken out soy sauce, 0.6% cooking wine mixing and stirring in vain, make batching.The batching after will stirring again and the water content of 6% water-milling glutinous rice flour input 72% are to stir in 45% the lotus root mud; Mixed material after stirring is inserted in the container, and the adjustment container pressure is 0.05MPa, and temperature is 98 ℃, and processing is 15 minutes in container, takes out; After cooling, material is divided into plurality of small blocks.
Then, outside fritter, cover 4% boiled water mill glutinous rice flour, sticking again edible oil.
At this moment, begin, adopt particular manufacturing craft fritter compression moulding with little formation of lots; During moulding, can in material, clog filling material such as sweetened bean paste, milk Huang.
At last, the lotus root goods adopt the IQF freezing plant to process again, freeze inlet temperature less than-20 ℃, and outlet temperature is less than-30 ℃, and freeze-off time is 25 minutes; Employing quick-frozen packing makes.
Contain the filling cakes of lotus roots---be cladding material with cakes of lotus roots of the present invention, the filling hearts such as inner filling sweetened bean paste or milk Huang, filling heart content is not less than 10% of total amount.
Embodiment 2
Lotus root mud with the quick-frozen lotus root through 3 clear water soak thaw after, soaked 30 minutes with 0.15% citric acid, draining, with squeezer squeeze to its water content be 40%, grind with stainless steel, must lotus root mud, the moisture of squeezing out can mix lotus root mud through the lotus root starch that precipitation obtains.
Then, 12% pork, 4% egg liquid, 3% green onion, 3% ginger juice, 2% mushroom, 2% mushroom powder, 3% carrot, 3% maltose, 0.3% monosodium glutamate, 1.4% salt, 1.5% are taken out soy sauce, 0.8% cooking wine mixing and stirring in vain, make batching.The water content of batching after will stirring again and 8% water-milling glutinous rice flour input 50% is to stir in 40% the lotus root mud; Mixed material after stirring is inserted in the container, and the adjustment container pressure is 0.08MPa, and temperature is 99 ℃, and processing is 12 minutes in container, takes out; After cooling, material is divided into plurality of small blocks.
Then, outside fritter, cover 6% boiled water mill glutinous rice flour, sticking again edible oil.
At this moment, begin, adopt particular manufacturing craft fritter compression moulding with little formation of lots; During moulding, can in material, clog filling material such as sweetened bean paste, milk Huang.
At last, the lotus root goods adopt the IQF freezing plant to process again, freeze inlet temperature less than-20 ℃, and outlet temperature is less than-30 ℃, and freeze-off time is 28 minutes; Employing quick-frozen packing makes.
Contain the filling cakes of lotus roots---be cladding material with cakes of lotus roots of the present invention, the filling hearts such as inner filling sweetened bean paste or milk Huang, filling heart content is not less than 10% of total amount.
Embodiment 3
The salt marsh lotus root was soaked 2.5 hours through clear water, soaked altogether three times,, soaked 2.5 hours with clear water again after 2.5 hours with the immersion of 0.3% citric acid again; Draining grinds with stainless steel, squeeze to its water content be 40%, lotus root mud, the moisture of squeezing out can mix lotus root mud through the lotus root starch that precipitation obtains.
Then, 10% pork, 3% egg liquid, 2% green onion, 2% ginger juice, 1% mushroom, 1.1% mushroom powder, 2% carrot, 2% maltose, 0.2% monosodium glutamate, 1% salt, 1% are taken out soy sauce, 0.7% cooking wine mixing and stirring in vain, make batching.The water content of batching after will stirring again and 7% water-milling glutinous rice flour input 61% is to stir in 40% the lotus root mud; Mixed material after stirring is inserted in the container, and the adjustment container pressure is 0.1MPa, and temperature is 100 ℃, and processing is 10 minutes in container, takes out; After cooling, material is divided into plurality of small blocks.
Then, outside fritter, cover 6% boiled water mill glutinous rice flour, sticking again edible oil.
At this moment, begin, adopt particular manufacturing craft fritter compression moulding with little formation of lots; During moulding, can in material, clog filling material such as sweetened bean paste, milk Huang.
At last, the lotus root goods adopt the IQF freezing plant to process again, freeze inlet temperature less than-20 ℃, and outlet temperature is less than-30 ℃, and freeze-off time is 28 minutes; Employing quick-frozen packing makes.
Contain the filling cakes of lotus roots---be cladding material with cakes of lotus roots of the present invention, the filling hearts such as inner filling sweetened bean paste or milk Huang, filling heart content is not less than 10% of total amount.
Claims (8)
1. a technology for processing meat flavor lotus root cake is characterized in that, it contains lotus root, water-milling glutinous rice flour, minced pork, egg liquid, green onion, ginger juice, mushroom, mushroom powder, carrot, maltose, monosodium glutamate, salt, takes out soy sauce, cooking wine in vain; Earlier lotus root is made lotus root mud, stand-by, then other batchings are stirred, batching after stirring is dropped into stirring again in the lotus root mud, mixed material after stirring is inserted in the heating container, is the steam of 0.05 ~ 0.1Mpa toward the interior feeding of container pressure, and adjusting the interior temperature of container is 98 ~ 100 ℃, be incubated 10 ~ 15 minutes, take out; After treating the material cooling, material is divided into plurality of small blocks, outside each fritter, covers water-milling glutinous rice flour, moulding, packing makes; The proportioning of each material is: 10 ~ 14% water-milling glutinous rice flour, 9 ~ 12% porks, 2 ~ 4% egg liquids, 1 ~ 3% green onion, 1 ~ 3% ginger juice, 0.5 ~ 2% mushroom, 0.5 ~ 2% mushroom powder, 1 ~ 3% carrot, 1 ~ 3% maltose, 0.1 ~ 0.3% monosodium glutamate, 0.5 ~ 1.4% salt, 0.4 ~ 1.6% are taken out soy sauce, 0.6 ~ 0.9% cooking wine in vain, and 50 ~ 72% water content is 40 ~ 45% lotus root mud.
2. a kind of technology for processing meat flavor lotus root cake according to claim 1 is characterized in that, described packing adopts the quick-frozen packing.
3. a kind of technology for processing meat flavor lotus root cake according to claim 1 is characterized in that, during moulding, clogs the filling material in material.
4. technology for processing meat flavor lotus root cake according to claim 1, a kind of, it is characterized in that, described lotus root mud removes mud with fresh lotus rhizome through flushing, remove joint, clean up draining, grind with stainless steel, squeeze to its water content be 40 ~ 45%, lotus root mud, the moisture of squeezing out must mix lotus root mud through the lotus root starch that precipitation obtains.
5. a kind of technology for processing meat flavor lotus root cake according to claim 1 is characterized in that, described lotus root mud soaked 2 ~ 3 hours through clear water with the salt marsh lotus root, soaks altogether three times,, soaks 2 ~ 3 hours with clear water again after 2 ~ 3 hours with the immersion of 0.3% citric acid again; Draining grinds with stainless steel, squeeze to its water content be 40 ~ 45%, lotus root mud, the moisture of squeezing out must mix lotus root mud through the lotus root starch that precipitation obtains.
6. a kind of technology for processing meat flavor lotus root cake according to claim 1, it is characterized in that, after described lotus root mud thaws through 3 clear water immersions with the quick-frozen lotus root, soaked 30 minutes with 0.15% citric acid, draining, with squeezer squeeze to its water content be 40 ~ 45%, grind with stainless steel, lotus root mud.
7. a kind of technology for processing meat flavor lotus root cake according to claim 1, it is characterized in that the lotus root goods that make at last adopt the IQF freezing plant to process again, freeze inlet temperature less than-20 ℃, the quick-freezing plant central temperature is less than-30 ℃, and freeze-off time is 20 ~ 30 minutes.
8. a kind of technology for processing meat flavor lotus root cake according to claim 1 is characterized in that, the water-milling glutinous rice flour that mixes with unclassified stores is 4: 3 with the ratio that sticks to the water-milling glutinous rice flour on material surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610096173A CN101147556B (en) | 2006-09-22 | 2006-09-22 | Technology for processing meat flavor lotus root cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610096173A CN101147556B (en) | 2006-09-22 | 2006-09-22 | Technology for processing meat flavor lotus root cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101147556A true CN101147556A (en) | 2008-03-26 |
| CN101147556B CN101147556B (en) | 2012-09-05 |
Family
ID=39248344
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610096173A Expired - Fee Related CN101147556B (en) | 2006-09-22 | 2006-09-22 | Technology for processing meat flavor lotus root cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101147556B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687836A (en) * | 2012-05-31 | 2012-09-26 | 扬州天禾食品有限公司 | Processing technology of fried cakes of lotus roots |
| CN103478635A (en) * | 2012-06-13 | 2014-01-01 | 华中农业大学 | Nelumbo nucifern paste stuffing and preparation method thereof |
| CN103719198A (en) * | 2013-12-19 | 2014-04-16 | 芜湖佳诚电子科技有限公司 | High-calcium mushroom cookie and preparation method thereof |
| CN103989111A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Eggplant flavored lotus root and preparation method thereof |
| CN103989107A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Lotus root cake for invigorating stomach and promoting digestion and preparation method thereof |
| CN104543824A (en) * | 2014-12-19 | 2015-04-29 | 安徽四平食品开发有限责任公司 | Flowery-coating lotus roots cake and preparation method thereof |
| EP2856884A4 (en) * | 2012-06-01 | 2016-03-09 | Lotusweets Co Ltd | Baked lotus root cake, solid food using lotus root powder, and methods for manufacturing same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1650744A (en) * | 2004-02-04 | 2005-08-10 | 王嘉密 | Lotus root fine processing method |
| CN100536686C (en) * | 2006-04-12 | 2009-09-09 | 张长法 | Production method of quick frozen lotus rhizome product |
-
2006
- 2006-09-22 CN CN200610096173A patent/CN101147556B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687836A (en) * | 2012-05-31 | 2012-09-26 | 扬州天禾食品有限公司 | Processing technology of fried cakes of lotus roots |
| EP2856884A4 (en) * | 2012-06-01 | 2016-03-09 | Lotusweets Co Ltd | Baked lotus root cake, solid food using lotus root powder, and methods for manufacturing same |
| CN103478635A (en) * | 2012-06-13 | 2014-01-01 | 华中农业大学 | Nelumbo nucifern paste stuffing and preparation method thereof |
| CN103719198A (en) * | 2013-12-19 | 2014-04-16 | 芜湖佳诚电子科技有限公司 | High-calcium mushroom cookie and preparation method thereof |
| CN103989111A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Eggplant flavored lotus root and preparation method thereof |
| CN103989107A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Lotus root cake for invigorating stomach and promoting digestion and preparation method thereof |
| CN104543824A (en) * | 2014-12-19 | 2015-04-29 | 安徽四平食品开发有限责任公司 | Flowery-coating lotus roots cake and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101147556B (en) | 2012-09-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511804B (en) | Instant sweet potato starch noodles and production method thereof | |
| CN101147556B (en) | Technology for processing meat flavor lotus root cake | |
| CN103141804B (en) | Production method of disposable hotpot seasoning containing two kinds of pickled pepper | |
| CN106072040A (en) | A kind of quick-fried juice fish pill and preparation method thereof | |
| CN104381994A (en) | Preparation method of instant black fungus | |
| CN103829178A (en) | Lotus root dumpling and preparation method thereof | |
| CN102187969B (en) | Method for preparing two-taste rice dumplings | |
| CN107912716A (en) | A kind of convenient and instant type Benben chicken and preparation method thereof | |
| CN101147555A (en) | Technology for processing lotus root product | |
| CN106722017A (en) | A kind of quick-fried juice cheese potato ball and preparation method thereof | |
| CN104351589A (en) | Chips and fish egg boiled dumpling capable of removing heat from liver and preparation method thereof | |
| CN101569381B (en) | Processing method of seafood instant congee | |
| CN104855461B (en) | A kind of preparation method for facilitating Piza | |
| CN103549102A (en) | Tremella gel food and preparation method thereof | |
| CN101507463B (en) | Processing method of nutrient small pumpkin | |
| CN110150533A (en) | A kind of processing method of lotus rhizome snack food | |
| CN104938570B (en) | A kind of convenient instant Piza | |
| CN104705670A (en) | Curry flavored donkey meat can and processing technology thereof | |
| CN103169052A (en) | Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes | |
| CN105962314A (en) | Preparation method of squid meat sauce | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN104855894A (en) | Herbal milk flavor purple sweet potato chip and preparation method thereof | |
| CN104585689A (en) | Throat-moistening seasoning and preparation method thereof | |
| CN108936469A (en) | A kind of spicy flavor lotus root piece | |
| CN103783111B (en) | Burdock crisps and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20080326 Assignee: Yangzhou Futian Food Co. Ltd. Assignor: Zhang Changfa Contract record no.: 2012320001017 Denomination of invention: Technology for processing meat flavor lotus root cake Granted publication date: 20120905 License type: Exclusive License Record date: 20121204 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| EC01 | Cancellation of recordation of patent licensing contract |
Assignee: Yangzhou Futian Food Co. Ltd. Assignor: Zhang Changfa Contract record no.: 2012320001017 Date of cancellation: 20140725 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20080326 Assignee: Yangzhou Tianhe Food Co., Ltd. Assignor: Zhang Changfa Contract record no.: 2014320000639 Denomination of invention: Technology for processing meat flavor lotus root cake Granted publication date: 20120905 License type: Exclusive License Record date: 20140730 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120905 Termination date: 20150922 |
|
| EXPY | Termination of patent right or utility model |