CN102793130A - Processing method of pickled lotus roots - Google Patents
Processing method of pickled lotus roots Download PDFInfo
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- CN102793130A CN102793130A CN2012103179353A CN201210317935A CN102793130A CN 102793130 A CN102793130 A CN 102793130A CN 2012103179353 A CN2012103179353 A CN 2012103179353A CN 201210317935 A CN201210317935 A CN 201210317935A CN 102793130 A CN102793130 A CN 102793130A
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- bittern
- lotus rhizome
- salt
- citric acid
- lotus
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Abstract
The invention discloses a processing method of lotus roots, and in particular relates to a processing method of pickled lotus roots, belonging to the technical field of food processing. The processing method comprises the following steps of: cleaning the lotus roots, removing nodes, removing the peel, pickling for the first time, pickling again, detecting a content of SO2, finishing, processing, rinsing, packaging and detecting a finished product so as to obtain the pickled lotus roots. The processing method, provided by the invention, has the advantages of simple processing process, and easy production and manufacturing, and the obtained pickled lotus roots are abundant in nutrition, good in taste, good in pickling effect, high in added value of products, safe and sanitary.
Description
Technical field
The invention discloses a kind of processing method of lotus rhizome, be specifically related to a kind of processing method of salted lotus root, belong to food processing technology field.
Background technology
Lotus root is claimed lotus rhizome again, belongs to nymphaeaceae plant, the rhizome of lotus.Lotus root is little sweet and crisp, and composition mainly is starch, protein, asparagine, vitamin C etc., and its nature and flavor are sweet, has the effect of heat-clearing, cool blood, the diffusing stasis of blood, invigorating the spleen, appetizing, beneficial blood, myogenic, antidiarrheal, relieving restlessness, detoxifcation, is the natural health-care products of integration of drinking and medicinal herbs.But fresh lotus rhizome, value-added content of product is low, and the holding time is short, can't long-distance transportation.
Summary of the invention
Technical problem to be solved by this invention provides a kind of processing method of salted lotus root, and processing technology of the present invention is simple, manufactures easily, and the salted lotus root that makes is nutritious, instant, mouthfeel are good.
For solving the problems of the technologies described above, the processing method of salted lotus root of the present invention may further comprise the steps:
(1) clean, go joint, peeling: water flushing lotus rhizome is assorted to remove its surperficial mud, and the lotus rhizome that cleans up cuts its joint rake, the lotus rhizome peeling after will going afterwards to save;
(2) just salt down: the lotus rhizome after will going to save, remove the peel is put into the bittern that just salts down and was pickled 20-28 hour; The said bittern that just salts down is the aqueous solution that contains citric acid, sodium pyrosulfite, salt; Wherein the mass percentage concentration of citric acid, sodium pyrosulfite is respectively 0.15-0.25%, 0.01-0.02%, and the Baume degrees of salt is 20-24Be;
(3) multiple salting down: the lotus rhizome after will just salting down is pulled out; Drop goes just to salt down to moving to behind the bittern and pickled in the bittern that salts down again 5-10 days; The said bittern that salts down again is the aqueous solution that contains citric acid, salt, and wherein the mass percentage concentration of citric acid is 0.15-0.25%, and the Baume degrees of salt is 20-24Be;
(4) check, finishing, processing, rinsing: the lotus rhizome after will salting down again carries out SO
2Content detection, SO
2Content is certified products less than 30PPM; The lotus rhizome that is up to the standards is repaired with its pimple of pruning, and the lotus rhizome after the finishing is processed into lotus root section, sheet, piece, bar or fourth, separates out the starch on surface afterwards with clear bittern rinsing lotus rhizome;
(5) packing: with the lotus rhizome of rinsing pack into soft mould the bucket or the vacuum polybag in; Soft moulding adds a packing bittern, drains loam cake on barrel interior air bonnet in the bucket; Carry out vacuum seal with vacuum packing machine after adding packing bittern in the vacuum polybag; Said packing bittern is the aqueous solution that contains citric acid, salt, and wherein the mass percentage concentration of citric acid is 0.2-0.3%, and the Baume degrees of salt is 20-24Be;
(6) product inspection: packaged product is carried out physics and chemistry detect pH value 3.0-4.0, SO
2Content≤25ppm is qualified finished product.
The present invention has following beneficial effect: the first, and the bittern that just salts down, salt down and all use citric acid in the bittern again, citric acid kills enzyme on the one hand, has preserved the nutritive value of lotus rhizome well, has prolonged the freshness date of product; Carry out the pH adjustment on the other hand, make the product that makes have good mouthfeel.The second, the first bittern that salts down in the technology that just salts down uses sodium pyrosulfite, promotes the product freshness.The 3rd, through just salting down, salt down again and in the packing of product, all using bittern, pickle effective.
The specific embodiment
A kind of processing method of salted lotus root may further comprise the steps:
(1) clean, go joint, peeling: water flushing lotus rhizome is assorted to remove its surperficial mud, and the lotus rhizome that cleans up cuts its joint rake with stainless steel knife, with planing tool lotus rhizome is removed the peel afterwards; Firmly evenly appropriate during operation; The plane skin of the adjacent cutter of one cutter accomplishes that peeling is clean, and smooth surface is mellow and full;
(2) just salt down: the lotus rhizome after will going to save, remove the peel is put into the bittern that just salts down and was pickled 20-28 hour; The said bittern that just salts down is the aqueous solution that contains citric acid, sodium pyrosulfite, salt; Wherein the mass percentage concentration of citric acid, sodium pyrosulfite is respectively 0.15-0.25%, 0.01-0.02%, and the Baume degrees of salt is 20-24Be;
(3) multiple salting down: the lotus rhizome after will just salting down is pulled out; Drop goes just to salt down to moving to behind the bittern and pickled in the bittern that salts down again 5-10 days; The said bittern that salts down again is the aqueous solution that contains citric acid, salt, and wherein the mass percentage concentration of citric acid is 0.15-0.25%, and the Baume degrees of salt is 20-24Be;
(4) check, finishing, processing, rinsing: the lotus rhizome after will salting down again carries out SO
2Content detection, SO
2Content is certified products less than 30PPM; The lotus rhizome that is up to the standards is repaired with its pimple of pruning, and the lotus rhizome after the finishing is processed into lotus root section, sheet, piece, bar or fourth, and the starch of separating out with clear bittern rinsing lotus rhizome surface is afterwards removed off-gauge, broken defective products; SO
2Content detection detects underproof lotus rhizome and does not draw the pond, continues desulfurization and pickles;
(5) packing: with the lotus rhizome of rinsing pack into soft mould the bucket or the vacuum polybag in; The soft bucket of moulding adds packing bittern, drains loam cake on barrel interior air bonnet; Carry out vacuum seal with vacuum packing machine after adding packing bittern in the vacuum polybag; Said packing bittern is the aqueous solution that contains citric acid, salt, and wherein the mass percentage concentration of citric acid is 0.2-0.3%, and the Baume degrees of salt is 20-24Be;
(6) product inspection: packaged product is carried out physics and chemistry detect pH value 3.0-4.0, SO
2Content≤25ppm is qualified finished product.
Claims (1)
1. the processing method of a salted lotus root is characterized in that, may further comprise the steps:
(1) clean, go joint, peeling: water flushing lotus rhizome is assorted to remove its surperficial mud, and the lotus rhizome that cleans up cuts its joint rake, the lotus rhizome peeling after will going afterwards to save;
(2) just salt down: the lotus rhizome after will going to save, remove the peel is put into the bittern that just salts down and was pickled 20-28 hour; The said bittern that just salts down is the aqueous solution that contains citric acid, sodium pyrosulfite, salt; Wherein the mass percentage concentration of citric acid, sodium pyrosulfite is respectively 0.15-0.25%, 0.01-0.02%, and the Baume degrees of salt is 20-24Be;
(3) multiple salting down: the lotus rhizome after will just salting down is pulled out; Drop goes just to salt down to moving to behind the bittern and pickled in the bittern that salts down again 5-10 days; The said bittern that salts down again is the aqueous solution that contains citric acid, salt, and wherein the mass percentage concentration of citric acid is 0.15-0.25%, and the Baume degrees of salt is 20-24Be;
(4) check, finishing, processing, rinsing: the lotus rhizome after will salting down again carries out SO
2Content detection, SO
2Content is certified products less than 30PPM; The lotus rhizome that is up to the standards is repaired with its pimple of pruning, and the lotus rhizome after the finishing is processed into lotus root section, sheet, piece, bar or fourth, the starch of separating out with clear bittern rinsing lotus rhizome surface afterwards, and the Baume degrees of clear bittern is 20-24 Be;
(5) packing: with the lotus rhizome of rinsing pack into soft mould the bucket or the vacuum polybag in; The soft bucket of moulding adds packing bittern, drains loam cake on barrel interior air bonnet; Carry out vacuum seal with vacuum packing machine after adding packing bittern in the vacuum polybag; Said packing bittern is the aqueous solution that contains citric acid, salt, and wherein the mass percentage concentration of citric acid is 0.2-0.3%, and the Baume degrees of salt is 20-24Be;
(6) product inspection: packaged product is carried out physics and chemistry detect pH value 3.0-4.0, SO
2Content≤25ppm is qualified finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103179353A CN102793130A (en) | 2012-08-31 | 2012-08-31 | Processing method of pickled lotus roots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103179353A CN102793130A (en) | 2012-08-31 | 2012-08-31 | Processing method of pickled lotus roots |
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| CN102793130A true CN102793130A (en) | 2012-11-28 |
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| CN2012103179353A Pending CN102793130A (en) | 2012-08-31 | 2012-08-31 | Processing method of pickled lotus roots |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921033A (en) * | 2015-06-16 | 2015-09-23 | 宿州卓润有机食品有限公司 | Spicy and hot lotus root slice |
| CN105192485A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Crisp-keeping agent, crushproof pot-stewed lotus root and making method of crushproof pot-stewed lotus root |
| CN105192622A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Storable marinated lotus roots and method for manufacturing same |
| CN105192623A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Crisp-keeping agent, pot-stewed lotus root and making method of pot-stewed lotus root |
| CN105192624A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Breakage-proof spiced lotus roots and processing method thereof |
| CN106174480A (en) * | 2016-07-07 | 2016-12-07 | 扬州大学 | A kind of method of oriental cherry Brine processing |
| CN108783314A (en) * | 2018-05-17 | 2018-11-13 | 四川五斗米食品开发有限公司 | A kind of processing method of raw lotus root |
-
2012
- 2012-08-31 CN CN2012103179353A patent/CN102793130A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921033A (en) * | 2015-06-16 | 2015-09-23 | 宿州卓润有机食品有限公司 | Spicy and hot lotus root slice |
| CN105192485A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Crisp-keeping agent, crushproof pot-stewed lotus root and making method of crushproof pot-stewed lotus root |
| CN105192622A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Storable marinated lotus roots and method for manufacturing same |
| CN105192623A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Crisp-keeping agent, pot-stewed lotus root and making method of pot-stewed lotus root |
| CN105192624A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Breakage-proof spiced lotus roots and processing method thereof |
| CN106174480A (en) * | 2016-07-07 | 2016-12-07 | 扬州大学 | A kind of method of oriental cherry Brine processing |
| CN108783314A (en) * | 2018-05-17 | 2018-11-13 | 四川五斗米食品开发有限公司 | A kind of processing method of raw lotus root |
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Application publication date: 20121128 |