CN102077954A - Lotus root slice processing method - Google Patents
Lotus root slice processing method Download PDFInfo
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- CN102077954A CN102077954A CN2009101996201A CN200910199620A CN102077954A CN 102077954 A CN102077954 A CN 102077954A CN 2009101996201 A CN2009101996201 A CN 2009101996201A CN 200910199620 A CN200910199620 A CN 200910199620A CN 102077954 A CN102077954 A CN 102077954A
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- lotus root
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- fennel
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Abstract
The invention relates to a preparation method of food, in particular relating to a lotus root slice processing method. According to the technical scheme of the invention, various raw materials in parts by weight are as follows: 90-100 parts of lotus root slices, 5-10 parts of table salt, 5-10 parts of soy, 5-10 parts of tea leaves, 5-10 parts of clove, 2-5 parts of cassia, 1-5 parts of rosemary, 1-5 parts of fennel, and 1-5 parts of chili. The preparation method comprises the following steps: 1. putting the fennel, the chili and the tea leaves in a pot, adding water, and boiling up with intense fire for 2-3 minutes; 2. pouring the cleaned lotus root slices in the pot, then sequentially adding the soy, the clove, the table salt and the cassia, and cooking with low fire for 30-60 minutes; and 3. fishing out the lotus root slices, drying, and packaging and sealing with plastics. The eating methods of the finished product comprises: opening a packaging bag instantly to eat, dressing cold lotus root slices with sauces, frying, cooking and the like. The product prepared by the lotus root slice processing method provided by the invention has the advantages of good color, flavor and taste, and is convenient to eat.
Description
Technical field
The present invention relates to a kind of preparation method of food, particularly relate to the lotus root slice processing method.
Background technology
Lotus root is one of food of liking of people, can make multiple appetizing dish.In recent years, along with growth in the living standard, in order to allow food become better to eat, the preparation method of lotus root sheet also begins variation.All kinds of lotus root slice foodstuffs of selling on the market are very popular, and spiced lotus root sheet is exactly wherein topmost a kind of.
Summary of the invention
The purpose of this invention is to provide a kind of lotus root slice processing method, the spiced lotus root sheet of this method preparation looks good, smell good and taste good, and local flavor is pure.
For realizing above purpose, technical scheme of the present invention provides a kind of lotus root slice processing method, it is characterized in that, product is made up of following percentage by weight raw material:
The preparation method may further comprise the steps:
1, fennel, chilli, tealeaves are put into pot with plain boiled water big fire boiled 2-3 minute;
2, pour in the pot after the lotus root sheet is cleaned, add soy sauce, cloves, salt, Chinese cassia tree, the little fire of rosemary, more successively and boiled 30-60 minute;
3, pull the lotus root sheet out and dry after, get final product with the plastics package sealing.Eating method has: instant bagged, cold and dressed with sauce, propagandize hotly, boiling etc.
Advantage of the present invention is:
1, look good, smell good and taste good, taste is good;
2, instant.
The specific embodiment
Below take embodiment to specify the present invention.
Embodiment 1
Raw material is formed: 100 parts of lotus root sheets; 10 parts of salt; 10 parts in soy sauce; 10 parts of tealeaves; 10 parts of cloves; 5 parts of Chinese cassia trees; 5 parts of rosemary; 5 parts in fennel; 5 parts of chilli.
Preparation process:
1, fennel, chilli, tealeaves are put into pot with plain boiled water big fire boiled 3 minutes;
2, pour in the pot after the lotus root sheet is cleaned, add soy sauce, cloves, salt, Chinese cassia tree, the little fire of rosemary, more successively and boiled 60 minutes;
3, pull the lotus root sheet out and dry after, get final product with the plastics package sealing.
Embodiment 2
Raw material is formed: 90 parts of lotus root sheets; 5 parts of salt; 5 parts in soy sauce; 5 parts of tealeaves; 5 parts of cloves; 2 parts of Chinese cassia trees; 1 part of rosemary; 1 part in fennel; 1 part of chilli.
Preparation process:
1, fennel, chilli, tealeaves are put into pot with plain boiled water big fire boiled 2 minutes;
2, pour in the pot after the lotus root sheet is cleaned, add soy sauce, cloves, salt, Chinese cassia tree, the little fire of rosemary, more successively and boiled 30 minutes;
3, pull the lotus root sheet out and dry after, get final product with the plastics package sealing.
Embodiment 3
Raw material is formed: 90 parts of lotus root sheets; 7 parts of salt; 6 parts in soy sauce; 8 parts of tealeaves; 7 parts of cloves; 4 parts of Chinese cassia trees; 3 parts of rosemary; 3 parts in fennel; 2 parts of chilli.
Preparation process:
1, fennel, chilli, tealeaves are put into pot with plain boiled water big fire boiled 3 minutes;
2, pour in the pot after the lotus root sheet is cleaned, add soy sauce, cloves, salt, Chinese cassia tree, the little fire of rosemary, more successively and boiled 50 minutes;
3, pull the lotus root sheet out and dry after, get final product with the plastics package sealing.
Claims (1)
1. a lotus root slice processing method is characterized in that, product is made up of following percentage by weight raw material: lotus root sheet 90-100 part; Salt 5-10 part; Soy sauce 5-10 part; Tealeaves 5-10 part; Cloves 5-10 part; Chinese cassia tree 2-5 part; Rosemary, 1-5 part; Fennel 1-5 part; Chilli 1-5 part;
The preparation method may further comprise the steps:
(1) fennel, chilli, tealeaves are put into pot with plain boiled water big fire boiled 2-3 minute;
(2) pour in the pot after the lotus root sheet is cleaned, add soy sauce, cloves, salt, Chinese cassia tree, the little fire of rosemary, again and boiled 30-60 minute;
(3) pull the lotus root sheet out and dry after, get final product with the plastics package sealing.Eating method has: instant bagged, cold and dressed with sauce, propagandize hotly, boiling etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101996201A CN102077954A (en) | 2009-11-27 | 2009-11-27 | Lotus root slice processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101996201A CN102077954A (en) | 2009-11-27 | 2009-11-27 | Lotus root slice processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102077954A true CN102077954A (en) | 2011-06-01 |
Family
ID=44084305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101996201A Pending CN102077954A (en) | 2009-11-27 | 2009-11-27 | Lotus root slice processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102077954A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300308A (en) * | 2013-05-16 | 2013-09-18 | 葛亚飞 | Convenient lotus root prepared from sweet osmanthus powder and preparation method thereof |
| CN104305065A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of rose and lotus root crisp chips |
| CN104381899A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Processing method of green plum fruit flavored lotus root chips |
| CN104473092A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Method for processing spicy lotus root slices |
-
2009
- 2009-11-27 CN CN2009101996201A patent/CN102077954A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300308A (en) * | 2013-05-16 | 2013-09-18 | 葛亚飞 | Convenient lotus root prepared from sweet osmanthus powder and preparation method thereof |
| CN104305065A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of rose and lotus root crisp chips |
| CN104381899A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Processing method of green plum fruit flavored lotus root chips |
| CN104473092A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Method for processing spicy lotus root slices |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110601 |