CN102599448A - Preparation method of lotus root cake and lotus root soup - Google Patents
Preparation method of lotus root cake and lotus root soup Download PDFInfo
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- CN102599448A CN102599448A CN2012101002772A CN201210100277A CN102599448A CN 102599448 A CN102599448 A CN 102599448A CN 2012101002772 A CN2012101002772 A CN 2012101002772A CN 201210100277 A CN201210100277 A CN 201210100277A CN 102599448 A CN102599448 A CN 102599448A
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Abstract
The invention discloses a preparation method of a lotus root cake and lotus root soup. The preparation method comprises the following steps: 0.5-5% of acetic acid or citric acid is used for soaking and bleaching a lotus root; the soaked lotus root is cut to obtain lotus root internodes and lotus root nodes, and the lotus root internodes are sliced or diced; 5-10% of passion fruit peel is added into the lotus root nodes, then less than 10% of water is added, and the mixture is milled to form a slurry; the slurry is put into a pot to be cooked, seasoning is added according to the requirement on taste, the lotus root internodes are put into the pot after the cooking temperature is higher than 60 DEG C, the temperature is kept at 90-110 DEG C for 20-45 minutes, and then the lotus root internodes are taken out to obtain a lotus root material; and the lotus root material is reprocessed or packaged subsequently according to the required food shape, so as to obtain the lotus root cake or the lotus root soup. Compared with the prior art, the lotus root cake or the lotus root soup is nice in color; the lotus root cake and the lotus root soup made without addition of essence or spice are fragrant and rich in taste and good in mouth feel, the value of dietary therapy is improved; in addition, the waste of raw materials is reduced, the production cost is lowered, and the economic benefits of the industry are improved.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of preparation method of lotus rhizome food.
Background technology
Lotus rhizome contains rich in protein, carbohydrate, starch, calcium, iron, ascorbic acid, several amino acids, also contains elements such as compounds such as alkaloid, carrotene, niacin, riboflavin, thiamine and manganese, titanium, copper in addition.The flat flavor of lotus rhizome property is sweet, and bowl spares is reposed, and beneficial strength is quenched the thirst, and hemostasis purifies the blood, and is hypotensive, but not only can eat raw but also prepared food.The plantation of lotus rhizome now is quite general, and along with the continuous development and the growth of food-processing industry, the industrialization of lotus rhizome food processing is produced also and progressively is shaped.
The processing and fabricating method of existing lotus rhizome food has mostly comprised basic steps such as selection, cleaning removal of impurities, and then adopts different production technology and step to be made into required finished product.Most of lotus rhizomes processed food on the market exists that color and luster mixes, taste general, the not good problem of mouthfeel; And the lotus rhizome food that some color and lusters are good, mouthfeel is good all need strictly be selected through row raw materials for production; The raw materials for production of picking out all are the high-quality lotus root meat fair and clear, that plumpness is high; The lotus root meat part that rhizoma nelumbinis and quality are lower is then fallen as waste disposal, so not only increased the amount of labour, reduced production efficiency, and the wastage of raw material is big; Also increase the waste disposal cost, do not met economic benefit.
Summary of the invention
Problem to be solved by this invention provides the fresh-keeping preparation method with lotus rhizome cake and lotus rhizome custard of a kind of lotus rhizome, solves existing lotus rhizome food shade deviation, taste is general, mouthfeel is not good, the wastage of material amount is big problem.
Invention thinking of the present invention is: soak lotus rhizome with acetic acid or citric acid, make true qualities, this perfume (or spice) of lotus rhizome obtain preferable protection; Rhizoma nelumbinis is the lotus root coupling part, contains asparagine, tannin etc., has higher medical value, and the present invention has made full use of rhizoma nelumbinis; In rhizoma nelumbinis, add the synergy of passion fruit skin flavouring, add water mill again and process slurries, slurries give off a strong fragrance, and can promote the production of body fluid to quench thirst; Produce refreshing effect to the mind, analgesic poison, the hemostasis that disappears can improve a poor appetite; Promote the glandula digestive secretion, have aid digestionly also have the effect of beauty care; Go into the said slurries of pot boiling, need add condiment such as salt or sugar to taste, after boiling temperature is greater than 60 ℃, in pot, add lotus root meat, taking the dish out of the pot in 30～45 minutes 60～105 ℃ of insulations then obtains the good lotus root material of mouthfeel.Then carry out follow-up reprocessing or packing according to required food form again.
Concrete technical scheme of the present invention is:
A kind of preparation method of lotus rhizome cake, it comprises selection, cleans removal step, also includes following steps: soak: using acidity is the acetic acid or the lotus rhizome of citric acid immersion after cleaning removal of impurities of 0.5～5 grams per milliliter; Cut: cut out lotus root meat and rhizoma nelumbinis accomplishing the lotus rhizome branch that soaks, said lotus root meat is cut into lotus root sheet or lotus root fourth; Pulp: in said rhizoma nelumbinis, add the passion fruit skin, the content of said passion fruit skin accounts for 5～50% of said rhizoma nelumbinis weight, adds less than the water mill of said rhizoma nelumbinis and said passion fruit skin gross weight 10% to process slurries again; Boiling: go into the said slurries of pot boiling, need flavouring material to taste, boiling temperature adds said lotus root sheet or said lotus root fourth greater than after 60 ℃ in pot, and then 60～105 ℃ of insulations 30～45 minutes, taking the dish out of the pot obtains the lotus root material; Moulding: the said lotus root material of weighing, put into the mould of moulding, the said lotus root material in the oven dry mould is shaped to cake shape body.
A kind of preparation method of lotus rhizome custard, it comprises selection, cleans removal step, also includes following steps: soak: using acidity is the acetic acid or the lotus rhizome of citric acid immersion after cleaning removal of impurities of 0.5～5 grams per milliliter; Cut: cut out lotus root meat and rhizoma nelumbinis accomplishing the lotus rhizome branch that soaks, said lotus root meat is cut into lotus root sheet or lotus root fourth; Pulp: in said rhizoma nelumbinis, add the passion fruit skin, the content of said passion fruit skin accounts for 5～50% of said rhizoma nelumbinis weight, adds water mill again and processes slurries; Boiling: go into pan boiling after said slurries are added entry, need flavouring material to taste, boiling temperature adds said lotus root sheet or said lotus root fourth greater than after 60 ℃ in pot, took the dish out of the pot in 30～45 minutes 60～105 ℃ of insulations then.
In the technique scheme, more concrete scheme can be:
Soak again after the lotus rhizome that cleans removal of impurities peeled;
The time of said immersion is 30 minutes～30 hours, and the time of immersion is associated with acidity.
Owing to adopted technique scheme, the present invention compared with prior art has following beneficial effect:
1, color and luster is good, and taste is fragrant pure strong, and mouthfeel is good; Using acidity is the acetic acid or the citric acid immersion lotus rhizome of 0.5～5 grams per milliliter, can obtain the desirable bright lotus rhizome of color and luster, and this perfume (or spice) of lotus rhizome also obtains preferable protection, preserves more convenient; Add passion fruit skin flavouring again, to obtain unique fragrance and strong taste; The boiling slurry after the seasoning, adds lotus root meat boiling certain hour, can obtain having the lotus root material of good taste; The control holding temperature had both guaranteed that the lotus root material was boiled between 60～105 ℃ when boiling, again can be because of the too high nutrition leak that forms of temperature; Be incubated 30～45 minutes, can satisfy the sterilization requirement, also can obtain preferable mouthfeel simultaneously;
2, reduce the waste of raw material, reduced production cost, met economic benefit; Make full use of rhizoma nelumbinis, both reduced cost of material, can avoid the generation of waste material again, improved economic benefit; Its production method is simple, processing ease, helps reducing production costs;
3, further promoted food therapy value; The lotus rhizome food that made of the present invention obtains contains rich nutrient contents, except the nutrition and food therapy value of lotus root meat itself, has also increased the nutrition and the food therapy value of rhizoma nelumbinis and passion fruit skin, is a kind of comparatively desirable all-ages nutritional health food.
The specific embodiment
Below in conjunction with embodiment the present invention is made further detailed description:
Embodiment 1
A kind of preparation method of lotus rhizome cake, it includes following steps: selecting does not have the fresh lotus rhizome that rots; Clean up fresh lotus rhizome, remove and be attached to the impurity such as silt on the lotus rhizome; Lotus rhizome to cleaning is peeled, and selecting 1000 kilograms of lotus rhizomes of having cut skin for use is raw material; The acetic acid that to use 1000 kilograms of acidity be 0.5 grams per milliliter soaks the lotus rhizome 30 hours of having cut skin; Cut out lotus root meat and 80 kilograms of rhizoma nelumbinis (the related part lotus root of rhizoma nelumbinis meat) accomplishing the lotus rhizome branch that soaks, with the lotus root fourth of 3 cubic millimeters of sizes of lotus root meat chopping written treaty; The passion fruit skin that in rhizoma nelumbinis, adds 4 kilograms, the water mill that adds 8 kilograms is again processed slurries; Pour slurries into a pot interior Steam by water bath, add sugar, temperature adds subsequent use lotus root fourth greater than after 60 ℃ in pot, and then 60 ℃ of insulations 45 minutes, taking the dish out of the pot obtains the lotus root material; Weighing lotus root material is put into columniform mould, the lotus root material in the oven dry mould, and oven dry reaches takes out after moisture weight is less than 20% bar shaped cake shape body; The cake shape body of moulding is packed the back obtain finished product, the finished product instant, soft, fine and smooth, mouthfeel is good, color and luster is good, and taste perfume is pure strong.
Embodiment 2
A kind of preparation method of lotus rhizome cake, it includes following steps: selecting does not have the fresh lotus rhizome that rots; Clean up fresh lotus rhizome, remove and be attached to the impurity such as silt on the lotus rhizome; Lotus rhizome to cleaning is peeled, and selecting 1000 kilograms of lotus rhizomes of having cut skin for use is raw material; The acetic acid that to use 1000 kilograms of acidity be 2.5 grams per milliliters soaks the lotus rhizome 10 hours of having cut skin; Cut out lotus root meat and double centner rhizoma nelumbinis (the related part lotus root of rhizoma nelumbinis meat) accomplishing the lotus rhizome branch that soaks, the lotus root sheet that lotus root meat is cut into 2 millimeters thick is subsequent use; The passion fruit skin that in rhizoma nelumbinis, adds 20 kilograms, the water mill that adds 10 kilograms is again processed slurries; Slurries are poured in the stainless steel jacketed pan boil, add salt, the temperature of boiling adds subsequent use lotus root sheet greater than after 60 ℃ in pot, and then 80 ℃ of insulations 40 minutes, taking the dish out of the pot obtains the lotus root material; Weighing lotus root material is put into petal mould, and the lotus root material in the oven dry mould is shaped to and takes out after moisture weight is less than 20% petal cake shape body; Cake shape body is packed the back obtain finished product, the finished product instant, soft, fine and smooth, mouthfeel is good, color and luster is good, and taste perfume is pure strong.
Embodiment 3
A kind of preparation method of lotus rhizome cake, it includes following steps: selecting does not have the fresh lotus rhizome that rots; Clean up fresh lotus rhizome, remove and be attached to the impurity such as silt on the lotus rhizome; Lotus rhizome to cleaning is peeled, and selecting 1000 kilograms of lotus rhizomes of having cut skin for use is raw material; The acetic acid that to use 1050 kilograms of acidity be 3.5 grams per milliliters soaks the lotus rhizome 5 hours of having cut skin; Cut out lotus root meat and double centner rhizoma nelumbinis (the related part lotus root of rhizoma nelumbinis meat) accomplishing the lotus rhizome branch that soaks, the lotus root sheet that lotus root meat is cut into 2 millimeters thick is subsequent use; The passion fruit skin that in rhizoma nelumbinis, adds 40 kilograms, the water mill that adds 12 kilograms is again processed slurries; Slurries are poured in the stainless steel jacketed pan boil, add sugar, the temperature of boiling adds subsequent use lotus root sheet greater than after 60 ℃ in pot, and then 90 ℃ of insulations 35 minutes, taking the dish out of the pot obtains the lotus root material; Weighing lotus root material is put into petal mould, and the lotus root material in the oven dry mould is shaped to and takes out after moisture weight is less than 30% petal cake shape body; Cake shape body is packed the back obtain finished product, the finished product instant, soft, fine and smooth, mouthfeel is good, color and luster is good, and taste perfume is pure strong.
Embodiment 4
A kind of preparation method of lotus rhizome cake, it includes following steps: selecting does not have the fresh lotus rhizome that rots; Clean up fresh lotus rhizome, remove and be attached to the impurity such as silt on the lotus rhizome; Lotus rhizome to cleaning is peeled, and selecting 1000 kilograms of lotus rhizomes of having cut skin for use is raw material; The citric acid that to use 1000 kilograms of acidity be 5 grams per milliliters soaks the lotus rhizome 30 minutes of having cut skin; Cut out lotus root meat and 110 kilograms of rhizoma nelumbinis (the related part lotus root of rhizoma nelumbinis meat) accomplishing the lotus rhizome branch that soaks, the lotus root fourth that lotus root meat is chopped into grain of rice size is subsequent use; The passion fruit skin that in rhizoma nelumbinis, adds 55 kilograms, the water mill that adds 15 kilograms is again processed slurries; Slurries are poured in the pressure cooker boil, add sugar, boiling temperature adds subsequent use lotus root fourth greater than after 60 ℃ in pot, and then 105 ℃ of insulations 30 minutes, taking the dish out of the pot obtains the lotus root material; Weighing lotus root material is put into discoidal mould, and the lotus root material in the oven dry mould is shaped to and takes out after moisture weight is less than 20% circular cake shape body; Cake shape body is packed the back obtain finished product, the finished product instant, soft, fine and smooth, mouthfeel is good, color and luster is good, and taste perfume is pure strong.
Embodiment 5
A kind of preparation method of lotus rhizome custard, it includes following steps: selecting does not have the fresh lotus rhizome that rots; Clean up fresh lotus rhizome, remove and be attached to the impurity such as silt on the lotus rhizome; Lotus rhizome to cleaning is peeled, and selecting 1000 kilograms of lotus rhizomes of having cut skin for use is raw material; The citric acid that to use 1000 kilograms of acidity be 3 grams per milliliters soaks the lotus rhizome 8 hours of having cut skin; Cut out lotus root meat and 110 kilograms of rhizoma nelumbinis (the related part lotus root of rhizoma nelumbinis meat) accomplishing the lotus rhizome branch that soaks, lotus root meat is chopped into the lotus root fourth of grain of rice size; The passion fruit skin that in rhizoma nelumbinis, adds 50 kilograms, the water mill that adds 15 kilograms is again processed slurries; Slurries are poured in the pressure cooker boil, add sugar, boiling temperature adds subsequent use lotus root fourth greater than after 60 ℃ in pot, and then 105 ℃ of insulations 30 minutes, taking the dish out of the pot obtains the lotus root material.Weighing lotus root material is directly packed said lotus root material in the Packaging Bottle into, obtains finished product, the finished product instant, and mouthfeel is good, and color and luster is good, and taste is fragrant pure strong.
Embodiment 6
A kind of preparation method of lotus rhizome custard, it includes following steps: selecting does not have the fresh lotus rhizome that rots; Clean up fresh lotus rhizome, remove and be attached to the impurity such as silt on the lotus rhizome; Lotus rhizome to cleaning is peeled, and selecting 1000 kilograms of lotus rhizomes of having cut skin for use is raw material; The acetic acid that to use 1000 kilograms of acidity be 2.5 grams per milliliters soaks the lotus rhizome 10 hours of having cut skin; Cut out lotus root meat and double centner rhizoma nelumbinis (the related part lotus root of rhizoma nelumbinis meat) accomplishing the lotus rhizome branch that soaks, the lotus root fourth that lotus root meat is cut into about 3 cubic millimeters of sizes is subsequent use; The passion fruit skin that in rhizoma nelumbinis, adds 20 kilograms, the water mill that adds 10 kilograms is again processed slurries; Slurries are added entry pour in the stainless steel jacketed pan and boil, add salt, the temperature of boiling adds subsequent use lotus root fourth greater than after 60 ℃ in pot, and then 90 ℃ of insulations 35 minutes, taking the dish out of the pot obtains the lotus root material.Weighing lotus root material is directly packed said lotus root material in the packaging bag into, and seal the back and obtain finished product, the finished product instant, mouthfeel is good, and color and luster is good, and taste is fragrant pure strong.
Embodiment 7
A kind of preparation method of lotus rhizome custard, it includes following steps: selecting does not have the fresh lotus rhizome that rots; Clean up fresh lotus rhizome, remove and be attached to the impurity such as silt on the lotus rhizome; Lotus rhizome to cleaning is peeled, and selecting 1000 kilograms of lotus rhizomes of having cut skin for use is raw material; The citric acid that to use 1100 kilograms of acidity be 0.5 grams per milliliter soaks the lotus rhizome 30 hours of having cut skin; Cut out lotus root meat and 90 kilograms of rhizoma nelumbinis (the related part lotus root of rhizoma nelumbinis meat) accomplishing the lotus rhizome branch that soaks, lotus root meat is cut the one-tenth lotus root fourth of grain of rice size; The passion fruit skin that in rhizoma nelumbinis, adds 45 kilograms, the water mill that adds 12 kilograms is again processed slurries; Slurries are added entry pour in the pressure cooker and boil, add sugar, boiling temperature adds subsequent use lotus root fourth greater than after 60 ℃ in pot, and then 100 ℃ of insulations 32 minutes, taking the dish out of the pot obtains the lotus root material.Weighing lotus root material is directly packed said lotus root material in the cup into, obtains finished product, the finished product instant, and mouthfeel is good, and color and luster is good, and taste is fragrant pure strong.
Embodiment 8
A kind of preparation method of lotus rhizome custard, it includes following steps: selecting does not have the fresh lotus rhizome that rots; Clean up fresh lotus rhizome, remove and be attached to the impurity such as silt on the lotus rhizome; Lotus rhizome to cleaning is peeled, and selecting 1000 kilograms of lotus rhizomes of having cut skin for use is raw material; The citric acid that to use 1000 kilograms of acidity be 5 grams per milliliters soaks the lotus rhizome 30 minutes of having cut skin; Cut out lotus root meat and 90 kilograms of rhizoma nelumbinis (the related part lotus root of rhizoma nelumbinis meat) accomplishing the lotus rhizome branch that soaks, lotus root meat is cut into the lotus root sheet of about 1 millimeters thick; The passion fruit skin that in rhizoma nelumbinis, adds 4.5 kilograms, the water mill that adds 9 kilograms is again processed slurries; Slurries are added entry pour in the pressure cooker and boil, add sugar, boiling temperature adds subsequent use lotus root sheet greater than after 60 ℃ in pot, and then 60 ℃ of insulations 45 minutes, taking the dish out of the pot obtains the lotus root material.Weighing lotus root material is directly packed said lotus root material in the bowl into, and seal the back and obtain finished product, the finished product instant, mouthfeel is good, and color and luster is good, and taste is fragrant pure strong.
Embodiment 9
A kind of preparation method of lotus rhizome custard, it includes following steps: selecting does not have the fresh lotus rhizome that rots; Clean up fresh lotus rhizome, remove and be attached to the impurity such as silt on the lotus rhizome; Lotus rhizome to cleaning is peeled, and selecting 1000 kilograms of lotus rhizomes of having cut skin for use is raw material; The citric acid that to use 1050 kilograms of acidity be 4 grams per milliliters soaks the lotus rhizome 4 hours of having cut skin; Cut out lotus root meat and 85 kilograms of rhizoma nelumbinis (the related part lotus root of rhizoma nelumbinis meat) accomplishing the lotus rhizome branch that soaks, with the lotus root fourth of 3 cubic millimeters of lotus root meat chopping written treaties; The passion fruit skin that in rhizoma nelumbinis, adds 20 kilograms, the water mill that adds 10 kilograms is again processed slurries; Slurries are added entry pour in the pressure cooker and boil, add sugar, boiling temperature adds subsequent use lotus root fourth greater than after 60 ℃ in pot, and then 85 ℃ of insulations 40 minutes, taking the dish out of the pot obtains the lotus root material.Weighing lotus root material is directly packed said lotus root material in the plastic bowl into, and seal the back and obtain finished product, the finished product instant, mouthfeel is good, and color and luster is good, and taste is fragrant pure strong.
Claims (6)
1. the preparation method of a lotus rhizome cake, it comprises selection, cleans removal step, it is characterized in that also including following steps: soak: using acidity is that the acetic acid or the citric acid of 0.5～5 grams per milliliter soaks the lotus rhizome after the cleaning removal of impurities; Cut: cut out lotus root meat and rhizoma nelumbinis accomplishing the lotus rhizome branch that soaks, said lotus root meat is cut into lotus root sheet or lotus root fourth; Pulp: in said rhizoma nelumbinis, add the passion fruit skin, the content of said passion fruit skin accounts for 5～50% of said rhizoma nelumbinis weight, adds less than the water mill of said rhizoma nelumbinis and said passion fruit skin gross weight 10% to process slurries again; Boiling: go into the said slurries of pot boiling, need flavouring material to taste, boiling temperature adds said lotus root sheet or said lotus root fourth greater than after 60 ℃ in pot, and then 60～105 ℃ of insulations 30～45 minutes, taking the dish out of the pot obtains the lotus root material; Moulding: the said lotus root material of weighing, put into the mould of moulding, the said lotus root material in the oven dry mould is shaped to cake shape body.
2. the preparation method of lotus rhizome cake according to claim 1 is characterized in that: soak after the lotus rhizome that cleans removal of impurities is peeled again.
3. the preparation method of lotus rhizome cake according to claim 1 and 2 is characterized in that: the time of said immersion is 30 minutes～30 hours, and the moisture that said oven dry reaches cake shape body is less than 20% degree.
4. the preparation method of a lotus rhizome custard, it comprises selection, cleans removal step, it is characterized in that also including following steps: soak: using acidity is that the acetic acid or the citric acid of 0.5～5 grams per milliliter soaks the lotus rhizome after the cleaning removal of impurities; Cut: cut out lotus root meat and rhizoma nelumbinis accomplishing the lotus rhizome branch that soaks, said lotus root meat is cut into lotus root sheet or lotus root fourth; Pulp: in said rhizoma nelumbinis, add the passion fruit skin, the content of said passion fruit skin accounts for 5～50% of said rhizoma nelumbinis weight, adds water mill again and processes slurries; Boiling: go into pan boiling after said slurries are added entry, need flavouring material to taste, boiling temperature adds said lotus root sheet or said lotus root fourth greater than after 60 ℃ in pot, took the dish out of the pot in 30～45 minutes 60～105 ℃ of insulations then.
5. the preparation method of lotus rhizome custard according to claim 4 is characterized in that: soak after the lotus rhizome that cleans removal of impurities is peeled again.
6. according to the preparation method of claim 4 or 5 described lotus rhizome custards, it is characterized in that: the time of said immersion is 30 minutes～30 hours.
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| CN2012101002772A CN102599448A (en) | 2012-04-09 | 2012-04-09 | Preparation method of lotus root cake and lotus root soup |
| CN201310118004.5A CN103210986B (en) | 2012-04-09 | 2013-04-08 | Manufacturing method of lotus root cake and lotus root soup |
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| CN2012101002772A CN102599448A (en) | 2012-04-09 | 2012-04-09 | Preparation method of lotus root cake and lotus root soup |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102894365A (en) * | 2012-10-26 | 2013-01-30 | 万兆武 | Edible starch and manufacturing method thereof |
| CN102919757A (en) * | 2012-11-17 | 2013-02-13 | 梁荫健 | Canned lotus root cake |
| CN103141553A (en) * | 2013-03-17 | 2013-06-12 | 姚文 | Five-spice cake |
| RU2507822C1 (en) * | 2013-03-12 | 2014-02-27 | Олег Иванович Квасенков | Gummy gingerbread production method |
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| CN102894365A (en) * | 2012-10-26 | 2013-01-30 | 万兆武 | Edible starch and manufacturing method thereof |
| CN102919757A (en) * | 2012-11-17 | 2013-02-13 | 梁荫健 | Canned lotus root cake |
| RU2507820C1 (en) * | 2013-03-11 | 2014-02-27 | Олег Иванович Квасенков | Gummy gingerbread production method |
| RU2510656C1 (en) * | 2013-03-11 | 2014-04-10 | Олег Иванович Квасенков | Gummy gingerbread production method |
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| CN105475914A (en) * | 2015-11-29 | 2016-04-13 | 吴兰平 | Lotus root sponge cake |
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| CN103210986A (en) | 2013-07-24 |
| CN103210986B (en) | 2015-05-13 |
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