CN101147556B - Technology for processing meat flavor lotus root cake - Google Patents

Technology for processing meat flavor lotus root cake Download PDF

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Publication number
CN101147556B
CN101147556B CN200610096173A CN200610096173A CN101147556B CN 101147556 B CN101147556 B CN 101147556B CN 200610096173 A CN200610096173 A CN 200610096173A CN 200610096173 A CN200610096173 A CN 200610096173A CN 101147556 B CN101147556 B CN 101147556B
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lotus root
mud
water
glutinous rice
rice flour
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CN200610096173A
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CN101147556A (en
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张长法
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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. The 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%. The lotus root is made into the mashed lotus root to stand-by, and the other materials are mixed and put in the mashed lotus root to mix; the mixture is put into a heating container, the steam in 0.05-0.1Mpa pressure is put in the container, the temperature of the inside container is 98-100 DEG C, the mixture is in the container for keeping warm, then the mixture is taken out; after the material cools, the material is cut into a plurality of small pieces, and the pieces are covered by the glutinous rice flour, molded, packed to obtained the end product. The cake has the nutritional ingredient of fresh lotus root.

Description

A kind of technology for processing meat flavor lotus root cake
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, receives 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 processed 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 article.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 and cooking wine in vain; The proportioning of each material is: the water-milling glutinous rice flour of 10-14%, 9-12% minced pork, 2-4% egg liquid, 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% take out soy sauce, 0.6-0.9% cooking wine in vain, and the water content of 50-72% is the lotus root mud of 40-45%;
Earlier lotus root is processed lotus root mud, for use;
Then will be except that lotus root mud and the raw material mixing and stirring the water-milling glutinous rice flour, raw material after will stirring again and part water-milling glutinous rice flour drop in the lotus root mud and stir;
Inserting the mixed material after stirring in the heating container, is the steam of 0.05-0.1Mpa toward the interior feeding of container pressure, and temperature is 98-100 ℃ in the adjustment container, is incubated 10-15 minute, takes out; After treating the material cooling, material is divided into plurality of small blocks, outside each fritter, covers remaining water-milling glutinous rice flour, moulding, packing makes.
Described packing adopts the quick-frozen packing.
During moulding, in material, clog the filling material.
The preparation method of said lotus root mud is: remove mud with fresh lotus rhizome through flushing, remove joint, clean up, 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 deposition obtains.
The preparation method of said lotus root mud is: soaked 2-3 hour through clear water with the salt marsh lotus root, soak altogether three times,, soaked 2-3 hour with clear water again after 2-3 hour with the immersion of 0.3% citric acid; 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 deposition obtains.
The preparation method of said lotus root mud is: with the quick-frozen lotus root through 3 clear water soak thaw after, soaked 30 minutes with 0.15% citric acid, draining uses squeezer to squeeze to its water content and is 40-45%, grinds 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 minute.
The water-milling glutinous rice flour that mixes with unclassified stores is 4: 3 with the ratio of the water-milling glutinous rice flour that sticks to the 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, like 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 product original nutrition 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, convenient non-place of production masses trial test.Lotus root goods of the present invention are in moulding, proportioning, local flavor, nutrition, storage, 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 deposition 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, process 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; Insert the mixed material after stirring in the container, 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, use 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 deposition 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, process 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; Insert the mixed material after stirring in the container, 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 deposition 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, process 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; Insert the mixed material after stirring in the container, 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 and cooking wine in vain; The proportioning of each material is: the water-milling glutinous rice flour of 10-14%, 9-12% minced pork, 2-4% egg liquid, 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% take out soy sauce, 0.6-0.9% cooking wine in vain, and the water content of 50-72% is the lotus root mud of 40-45%;
Earlier lotus root is processed lotus root mud, for use;
Then will be except that lotus root mud and the raw material mixing and stirring the water-milling glutinous rice flour, raw material after will stirring again and part water-milling glutinous rice flour drop in the lotus root mud and stir;
Inserting the mixed material after stirring in the heating container, is the steam of 0.05-0.1Mpa toward the interior feeding of container pressure, and temperature is 98-100 ℃ in the adjustment container, is incubated 10-15 minute, takes out; After treating the material cooling, material is divided into plurality of small blocks, outside each fritter, covers remaining water-milling glutinous rice flour, moulding, packing makes.
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, in material, clogs the filling material.
4. a kind of technology for processing meat flavor lotus root cake according to claim 1 is characterized in that, the preparation method of said lotus root mud is: remove 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 deposition obtains.
5. a kind of technology for processing meat flavor lotus root cake according to claim 1; It is characterized in that the preparation method of said lotus root mud is: soaked 2-3 hour through clear water with the salt marsh lotus root, soak altogether three times; After soaking 2-3 hour with 0.3% citric acid again, soaked 2-3 hour with clear water 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 deposition obtains.
6. a kind of technology for processing meat flavor lotus root cake according to claim 1; It is characterized in that the preparation method of said lotus root mud is: after thawing through 3 clear water immersions with the quick-frozen lotus root, soaked 30 minutes with 0.15% citric acid; Draining; Use squeezer to squeeze to its water content and 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 minute.
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 of the water-milling glutinous rice flour that sticks to the material surface.
CN200610096173A 2006-09-22 2006-09-22 Technology for processing meat flavor lotus root cake Expired - Fee Related CN101147556B (en)

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Families Citing this family (7)

* Cited by examiner, † Cited by third party
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
WO2013180184A1 (en) * 2012-06-01 2013-12-05 株式会社Lotusweets Baked lotus root cake, solid food using lotus root powder, and methods for manufacturing same
CN103478635B (en) * 2012-06-13 2015-02-18 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

Citations (2)

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Publication number Priority date Publication date Assignee Title
CN1650744A (en) * 2004-02-04 2005-08-10 王嘉密 Lotus root fine processing method
CN1830305A (en) * 2006-04-12 2006-09-13 张长法 Production method of quick frozen lotus rhizome product

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1650744A (en) * 2004-02-04 2005-08-10 王嘉密 Lotus root fine processing method
CN1830305A (en) * 2006-04-12 2006-09-13 张长法 Production method of quick frozen lotus rhizome product

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Application publication date: 20080326

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Denomination of invention: Technology for processing meat flavor lotus root cake

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