CN102356857A - Production method of hammered lotus roots - Google Patents
Production method of hammered lotus roots Download PDFInfo
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- CN102356857A CN102356857A CN2011102810828A CN201110281082A CN102356857A CN 102356857 A CN102356857 A CN 102356857A CN 2011102810828 A CN2011102810828 A CN 2011102810828A CN 201110281082 A CN201110281082 A CN 201110281082A CN 102356857 A CN102356857 A CN 102356857A
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- lotus root
- lotus
- root section
- starch
- minutes
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Abstract
The invention provides a production method of hammered lotus roots, which relates to the technical fields of production and processing of food. The production method comprises the following steps of: selecting raw and fresh old lotus roots, cleaning sticky rice, soaking the sticky rice with cold water, then filling the soaked sticky rice into lotus root holes of the lotus sections, then covering the two ends of the lotus root section by using the cut-off lotus root knots, fixing the lotus root knots and the lotus root section well by using bamboo sticks, then putting into a pan, covering with dried lotus leaves, adding water to cook for 40+/-5 minutes, taking out cooked, cooling by spreading lotus knots and lotus sections, cutting off the lotus root knots and then cutting into slices; firstly sticking a layer of starch on the two sides of the lotus root slices, then coating egg white on the starch, and spraying a layer of starch mixed with white sugar on the egg white; beetling to be uniform, frying to be golden with oil, and changing into a linear strip shape; and then submerging with seasonings, steaming for 30+/-5 minutes, sealing in a packaging container after taking out of the pan, finally sterilizing, cooling and draining. A product prepared by the production method has no ramie warps and lotus root knots, the formed product has soft, fine and smooth taste, the storage degree of nutritive ingredients is high and the product is convenient for long-time storage.
Description
Technical field
The present invention relates to the food production processing technique field.
Background technology
Beating a kind of folk food of lotus root, is raw material with the lotus rhizome, and glutinous rice is processed through boiling in addition.Processing method is in the past processed beat lotus root coarse mouthfeel, nutrition leak serious, can not preserve for a long time, be not easy to long-distance transport.
Summary of the invention
The object of the invention is to propose the production method of beating lotus root of a kind of nutrition height, long shelf-life.
The present invention includes following steps:
1, raw material is selected: select fresh old lotus root, get no scar, do not have fiber crops through, do not have the healthy lotus root section of ground maggot, then joint, peeling are cleaned, gone to the lotus root section, for use, it is for use that rhizoma nelumbinis is cleaned the back;
2, glutinous rice is cleaned the back with cold water soak 2 hours ± 10 minutes;
3, the glutinous rice after will soaking pours into the lotus root eye of lotus root section, covers at the two ends of lotus root section with the rhizoma nelumbinis that cuts off, and with bamboo let rhizoma nelumbinis and lotus root section is fixed, and places then in the pot, covers dried waterlily leaf, adds poach 40 ± 5 minutes;
4, take out the lotus root section of boiling, after the cold of drying in the air, cut rhizoma nelumbinis;
5, the lotus root section is cut into slices;
6, be stained with one deck starch earlier on lotus root sheet two sides, and then egg is coated in clearly on the starch, on egg is clear, spread one deck and the starch that white sugar is arranged again;
7, with after the lotus root section tiling, hammer into shape gently with machine and to beat to evenly, stand up then and beat another side again to evenly, form and beat the lotus root green compact;
8, will beating the lotus root green compact, to place oily temperature be fried to golden yellow in 170～180 ℃ the pot;
9, pull out, make a brief note shape into behind the control absolute oil;
The one brief note shape of 10, condiment being flooded after fried is beaten the lotus root semi-finished product, places 100 ℃ temperature conditions to steam 30 ± 5 minutes down, is sealed in the packing container after taking the dish out of the pot;
11, there is packing container sterilization in 95 ± 2 ℃ of water of beating lotus root to cool off draining after 20 ± 5 minutes in the general.
Technology of the present invention simply, does not rationally have fiber crops warp, rhizoma nelumbinis, and the product mouthfeel of formation is soft, fine and smooth, and nutritional labeling preservation degree is high, and product is convenient to long-time preservation, is convenient to transport for long-distance and find a good sale in.
The specific embodiment
1, raw material is selected: select fresh old lotus root, get no scar, do not have fiber crops through, do not have the healthy lotus root section of ground maggot, then joint, peeling are cleaned, gone to the lotus root section, for use, it is for use that rhizoma nelumbinis is cleaned the back;
2, glutinous rice is cleaned the back with cold water soak 2 hours ± 10 minutes;
3, the glutinous rice after will soaking pours into the lotus root eye of lotus root section, covers at the two ends of lotus root section with the rhizoma nelumbinis that cuts off, and with bamboo let rhizoma nelumbinis and lotus root section is fixed, and places then in the pot, covers dried waterlily leaf, adds poach 40 ± 5 minutes;
4, take out the lotus root section of boiling, after the cold of drying in the air, cut rhizoma nelumbinis;
5, the lotus root section is cut into slices;
6, be stained with one deck starch earlier on lotus root sheet two sides, and then egg is coated in clearly on the starch, on egg is clear, spread one deck and the starch that white sugar is arranged again;
7, with after the lotus root section tiling, hammer into shape gently with machine and to beat to evenly, stand up then and beat another side again to evenly, form and beat the lotus root green compact;
8, will beating the lotus root green compact, to place oily temperature be fried to golden yellow in 170～180 ℃ the pot;
9, pull out, make a brief note shape into behind the control absolute oil;
The one brief note shape of 10, condiment being flooded after fried is beaten the lotus root semi-finished product, places 100 ℃ temperature conditions to steam 30 ± 5 minutes down, is sealed in the packing container after taking the dish out of the pot;
11, there is packing container sterilization in 95 ± 2 ℃ of water of beating lotus root to cool off draining after 20 ± 5 minutes in the general.
The nutritional labeling that the present invention beats lotus root has vitamin B6, protein, fat, carbohydrate, folic acid, dietary fiber, vitamin A, carrotene, thiamine, riboflavin, nicotinic acid, vitamin C, vitamin E, calcium, phosphorus, potassium, sodium, iodine, magnesium, iron, zinc, selenium, copper and manganese.
Claims (1)
1. beat the production method of lotus root, may further comprise the steps:
1) raw material is selected: select fresh old lotus root, get no scar, do not have fiber crops through, do not have the healthy lotus root section of ground maggot, then joint, peeling are cleaned, gone to the lotus root section, for use, it is for use that rhizoma nelumbinis is cleaned the back;
2) glutinous rice is cleaned the back with cold water soak 2 hours ± 10 minutes;
3) glutinous rice after will soaking pours into the lotus root eye of lotus root section, covers at the two ends of lotus root section with the rhizoma nelumbinis that cuts off, and with bamboo let rhizoma nelumbinis and lotus root section is fixed, and places then in the pot, covers dried waterlily leaf, adds poach 40 ± 5 minutes;
4) take out the lotus root section of boiling, after the cold of drying in the air, cut rhizoma nelumbinis;
5) the lotus root section is cut into slices;
6) be stained with one deck starch earlier on lotus root sheet two sides, and then egg is coated in clearly on the starch, on egg is clear, spread one deck and the starch that white sugar is arranged again;
7) with after the lotus root section tiling, hammer into shape gently with machine and to beat to evenly, stand up then and beat another side again to evenly, form and beat the lotus root green compact;
8) will beating the lotus root green compact, to place oily temperature be fried to golden yellow in 170～180 ℃ the pot;
9) pull out, make a brief note shape into behind the control absolute oil;
The one brief note shape of 10) condiment being flooded after fried is beaten the lotus root semi-finished product, places 100 ℃ temperature conditions to steam 30 ± 5 minutes down, is sealed in the packing container after taking the dish out of the pot;
11) there is packing container sterilization in 95 ± 2 ℃ of water of beating lotus root to cool off draining after 20 ± 5 minutes in the general.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102810828A CN102356857A (en) | 2011-09-21 | 2011-09-21 | Production method of hammered lotus roots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102810828A CN102356857A (en) | 2011-09-21 | 2011-09-21 | Production method of hammered lotus roots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102356857A true CN102356857A (en) | 2012-02-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102810828A Pending CN102356857A (en) | 2011-09-21 | 2011-09-21 | Production method of hammered lotus roots |
Country Status (1)
| Country | Link |
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| CN (1) | CN102356857A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494055A (en) * | 2013-08-16 | 2014-01-08 | 霍邱县龙华食品有限责任公司 | Production technology of fragrant and glutinous lotus root |
| CN103989111A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Eggplant flavored lotus root and preparation method thereof |
| CN103989110A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Fried soft lotus root slices ad preparation method thereof |
| CN103989108A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Rough-skinned baked lotus root slices and preparation method thereof |
-
2011
- 2011-09-21 CN CN2011102810828A patent/CN102356857A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494055A (en) * | 2013-08-16 | 2014-01-08 | 霍邱县龙华食品有限责任公司 | Production technology of fragrant and glutinous lotus root |
| CN103989111A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Eggplant flavored lotus root and preparation method thereof |
| CN103989110A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Fried soft lotus root slices ad preparation method thereof |
| CN103989108A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Rough-skinned baked lotus root slices and preparation method thereof |
| CN103989110B (en) * | 2014-05-19 | 2016-04-20 | 曹红云 | Soft lotus root sheet of a kind of frying and preparation method thereof |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20120222 |