CN1019448B - Production method of delicious canned lotus root - Google Patents
Production method of delicious canned lotus rootInfo
- Publication number
- CN1019448B CN1019448B CN88107972A CN88107972A CN1019448B CN 1019448 B CN1019448 B CN 1019448B CN 88107972 A CN88107972 A CN 88107972A CN 88107972 A CN88107972 A CN 88107972A CN 1019448 B CN1019448 B CN 1019448B
- Authority
- CN
- China
- Prior art keywords
- spicy
- lotus
- dish
- oil
- cleaning
- 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.)
- Expired
Links
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- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a method for preparing delicious canned lotus roots by lotus roots, which mainly comprises the processes of cleaning, finishing, pre-boiling, slicing, pickling, canning, juice filling, air pumping, sealing, sterilization, etc. The method provides a new pathway for industrial production for fully exploiting and using lotus root resources, and the delicious canned lotus roots prepared by the method is palatable with sour and sweet taste and basically keeps the nutritive components of fresh lotus roots.
Description
The present invention relates to the production method of lotus dish tin product.
The lotus dish is grown in the Yellow River, downstream and the many provinces on the south the Changjiang river.The nutritive value of lotus dish is very high, contains protein 1.0 grams in the fresh lotus dish of each hectogram; Fat 0.1 gram; Carbohydrate 20.4 grams; Cellulose 0.1 gram; 35 milligrams of calcium; 124 milligrams in phosphorus; 1.4 milligrams of iron; 0.03 milligram of carrotene; 0.05 milligram of thiamine; 0.03 milligram in riboflavin; 0.2 milligram of niacin; 37 milligrams of vitamin Cs etc.The past output of lotus dish is few, and its output increases greatly now, and drug on the market in the grown place that has, and northeastward, the non-place of production such as northwest, North China eat less than.So, the deep processing of lotus dish is badly in need of very much.About existing " fresh lotus root " can of the processing of lotus dish, this can is a kind of semi-finished product can of lotus dish, promptly open also need process the cooking behind the jar and could eat, therefore, inconvenient eating.
The production method that the purpose of this invention is to provide a kind of delicious canned lotus root is regulated the people's food kind to make full use of lotus dish resource.
Technical solution of the present invention be a kind of through cleaning → put in order → precook → cut into slices → pickle → tinning → notes juice → find time → seal → production method of delicious canned lotus root that operations such as sterilization are finished, its main technique is as follows:
A, the lotus dish of cleaning and putting in order are put into 1.5～2% salt solution, soaked 15～20 minutes,
B, the lotus dish is pulled out from salt solution, is put into boiling water and precooked 10～15 minutes, pull cooling then out, be cut into thin rounded flakes through the lotus dish of cooling,
C, onion and the shallot cleaning and put in order are cut into strip,
D, take by weighing lotus dish 80～85 by weight percentage, onion 5～7, shallot 7～9, refined salt 3～5 are mixed vegetables thoroughly, and pickled 1 hour of one deck dish one deck salt is separately standby with vegetables and the moisture pickled then,
E, take by weighing white sugar 7～8, glacial acetic acid 1.5～2, soy sauce 2～4, monosodium glutamate 0.15～0.20, asccharin 0.02～0.04, salted vegetables water 10～15 by weight percentage and pour in 71～78% boiled water and boil, after filtration as soup juice,
F, the chilli through putting in order and Chinese prickly ash are ground into spicy powder with 10: 1 ratio of weight after frying and doing, and will heat boiled peanut oil or soya-bean oil, constantly pouring in the spicy powder under the stirring, and standing over night, sediment is spicy sauce, the upper strata is spicy oil,
G, by weight percentage toward jar in add salted vegetables 68～74, spicy oily 0.4～0.7, spicy sauce 1.0～2.0, inject the sealing of 24～30% soup juice then and get final product.
Technical solution of the present invention also can be done chilli and Chinese prickly ash stir-fry, discards capsicum and Chinese prickly ash with fried to faint yellow, only uses spicy oil.
Method of the present invention develops the new way that lotus dish resource provides suitability for industrialized production for abundant, and the canned lotus root taste sweet and sour taste of this method production, has kept the nutritional labeling of fresh lotus dish substantially.
Further specify technical solution of the present invention in conjunction with most preferred embodiment:
1, the lotus dish is rinsed well with clear water, removes lotus dish joint with stainless steel knife, and the outer thin skin of pruning, and puts into 1.2% salt solution immediately and soaked 15 minutes.Then the lotus dish is pulled out from salt solution and put into boiling water and precooked 10 minutes, then cooling.It is 2 centimetres thin rounded flakes that the lotus dish that cools off is cut into thickness, and puts into water.
2, onion is embathed the back peeling, remove root and Lao Ye, clean up again, the rip cutting two halves, crosscut becomes 2.5 centimetres strip.
3, shallot is removed green onion leaf, Lao Pi and coring, cleaning retreads is cut into 1 centimetre of wide bar of 3 centimeter length.
4, chilli is removed the base of a fruit, Chinese prickly ash removes seed, go the base of a fruit to fry does the back and was ground into powder by weight 10: 1, and sieving with the sieve in every inch 20 holes is spicy powder.Peanut oil or soya-bean oil heating is boiled, under constantly stirring, slowly pour in the spicy powder, standing over night, sediment is spicy sauce, the upper strata is spicy oil.
5, take by weighing lotus dish 85kg, onion 5.1kg, shallot 7kg, refined salt 3kg, mixed vegetables thoroughly one deck dish one deck salt pickled 1 hour, then that vegetables are separately standby with the moisture of pickling.
6, take by weighing white sugar 2kg, glacial acetic acid 0.5kg, soy sauce 1kg, monosodium glutamate 0.05kg asccharin 0.01kg, salted vegetables water 3kg, 20kg water is boiled, the above-mentioned material that weighs up poured into boil, filter as soup juice.
7, slack tank is rinsed the back well with boiling water or moise-heat sterilization 3～5 minutes, is inverted the 350g salted vegetables of packing into after the control water, the spicy oil of 3g, and the spicy sauce of 7g injects 145g soup juice then through sealing, and sterilization can be put in storage.
Technical scheme of the present invention is if press following quantity tinning during only with spicy oil:
The spicy oil of salted vegetables: 355g: 5g soup juice: 145g
Claims (2)
1, a kind of through cleaning → put in order → precook → cut into slices → pickle → tinning → notes juice → find time → seal → production method of delicious canned lotus root that operations such as sterilization are finished, it is characterized in that:
A, the lotus dish of cleaning and putting in order are put into 1.5～2% salt solution, soaked 15～20 minutes,
B, the lotus dish is pulled out from salt solution, is put into boiling water and precooked 10～15 minutes, pull cooling then out, be cut into thin rounded flakes through the lotus dish of cooling,
C, onion and the shallot cleaning and put in order are cut into strip,
D, take by weighing lotus dish 80～85 by weight percentage, onion 5～7, shallot 7～9, refined salt 3～5 are mixed vegetables thoroughly, and pickled 1 hour of one deck dish one deck salt is separately standby with vegetables and the moisture pickled then,
E, take by weighing white sugar 7～8 by weight percentage, glacial acetic acid 1.5～2, soy sauce 2～4, monosodium glutamate 0.15～0.20, asccharin 0.02～0.04, salted vegetables water 10～15 are poured in 71～78% boiled water and are boiled, after filtration as soup juice,
F, the chilli through putting in order and Chinese prickly ash are ground into spicy powder with 10: 1 ratio of weight after frying and doing, and will heat boiled peanut oil or soya-bean oil, constantly pouring in the spicy powder under the stirring, and standing over night, sediment is spicy sauce, the upper strata is spicy oil,
G, by weight percentage toward jar in add salted vegetables 68～74, spicy oily 0.4～0.7, spicy sauce 1.0～2.0, inject the sealing of 24～30% soup juice then and get final product.
2, as the said method of claim 1, it is characterized in that also chilli and Chinese prickly ash stir-fry to be done, discard capsicum and Chinese prickly ash with fried to faint yellow, only use spicy oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88107972A CN1019448B (en) | 1988-11-16 | 1988-11-16 | Production method of delicious canned lotus root |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88107972A CN1019448B (en) | 1988-11-16 | 1988-11-16 | Production method of delicious canned lotus root |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1033145A CN1033145A (en) | 1989-05-31 |
| CN1019448B true CN1019448B (en) | 1992-12-16 |
Family
ID=4834864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN88107972A Expired CN1019448B (en) | 1988-11-16 | 1988-11-16 | Production method of delicious canned lotus root |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1019448B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689063A (en) * | 2013-05-24 | 2014-04-02 | 安徽中升生物科技有限公司 | Packaging method of dendrobium huoshanense stem leaf can |
| CN103610006B (en) * | 2013-12-06 | 2015-09-09 | 云南易门恒源食品有限公司 | The pickled technique of Musella lasiocarpa |
| CN104172130B (en) * | 2014-08-12 | 2016-05-11 | 兴平市宝航微生物工程有限责任公司 | Eight treasures (choice ingredients of certain special dishes) lotus dish chili sauce |
| CN106107593A (en) * | 2016-06-17 | 2016-11-16 | 成都希望食品有限公司 | A kind of pungent meat enema and processing method thereof |
-
1988
- 1988-11-16 CN CN88107972A patent/CN1019448B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN1033145A (en) | 1989-05-31 |
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| C13 | Decision | ||
| GR02 | Examined patent application | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |