CN102907644A - Fast pickling method of lotus root products - Google Patents

Fast pickling method of lotus root products Download PDF

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Publication number
CN102907644A
CN102907644A CN2012104092785A CN201210409278A CN102907644A CN 102907644 A CN102907644 A CN 102907644A CN 2012104092785 A CN2012104092785 A CN 2012104092785A CN 201210409278 A CN201210409278 A CN 201210409278A CN 102907644 A CN102907644 A CN 102907644A
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China
Prior art keywords
lotus root
lotus
pickling
parts
sprouts
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CN2012104092785A
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Chinese (zh)
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CN102907644B (en
Inventor
汪超
李冬生
吕文平
王金华
姚晓玲
石勇
黄红霞
康旭
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湖北工业大学
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Priority to CN201210409278.5A priority Critical patent/CN102907644B/en
Publication of CN102907644A publication Critical patent/CN102907644A/en
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Publication of CN102907644B publication Critical patent/CN102907644B/en

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Abstract

The invention relates to a fast pickling method of lotus root products. The method comprises the following steps of: firstly, cleaning fresh lotus roots and lotus root sprouts, removing head and tail parts of the lotus roots, slicing or cutting off, putting the lotus roots and the lotus root sprouts to a salt solution with the concentration of 30:1 (g/L) to 80:1 (g/L); secondly, adding pepper, purple perilla, calcium chloride, syzygium aromaticum and gingers to the salt solution to mix, performing ultrasound with different frequencies for a period of time, sterilizing by microwave, and putting into a pickling container; and finally, adding soya residues to the pickling container, stirring to be uniform, and pickling in a 20-40 DEG C water seal for 3-6 days. The pickled lotus roots and the lotus root sprouts can be sold after being packaged and sealed. A soya residue pickling method is used for the first time, nutrition values of the pickled lotus root slices and lotus root sprouts are increased; meanwhile, a plurality of flavored products can be produced, and a fast pickling effect can be achieved. By using the fast pickling method, the pickled lotus root slices and lotus root sprouts are good in color, flavor and taste and can be eaten after packaging bags are opened within a guarantee period, other processes are not required, and the pickled lotus root slices and lotus root sprouts are convenient to eat.

Description

A kind of lotus root goods quick cure method
Technical field
The present invention relates to a kind of lotus root goods quick cure method, belong to food processing field.
Background technology
The lotus root band has another name called lotus root whip, lotus root hairpin.Lotus root band is the young tender root-like stock of lotus, is comprised of internode and the terminal bud on root-like stock top.Lotus rhizome and lotus root band are homologous organs, and when condition suited, lotus root was the root-like stock that the lotus root band expands.Lotus root is little sweet and crisp, and can eat raw also and can cook, and medical value is quite high, its Gen Genyeye, the stamen or pistil fruit is precious invariably, all can nourish and be used as medicine.Make powder with lotus root, the antidiarrheal that can help digestion, the appetizing heat-clearing, nourishing is nourished one's nature, and the prevention internal haemorrhage is the first-class supping of the virgin old woman of women and children, valetudinarian and nourish good treasure.In fact, Ancient Times in China just has the custom of search for food lotus root band and lotus root, is exactly so-called lotus root band now such as " the fibre of lotus root dish " of Compendium of Material Medica record.At present, sell lotus root band and lotus root that the multiple eating mode is arranged on the market, but it is difficult to and storage fresh-keeping.So it is edible in the mode of pickling, and can satisfy the demands of consumers, and simultaneously, also enlarges the market space of product, can be lotus rhizome plantation peasant and bring more results.
Now, lotus root sheet and lotus root band is pickled mainly with single salt solution or the method that connects bacterial classification, as: what is for army building disclose a kind of pickled crisp lotus root the preparation method (Chinese invention patent, application number: 201010228974.7), wherein just take lactobacillus acidophilus as bacterial classification; More early then with the salt marsh method (China brewages for Xia Guizhen, the pickling and processing of outlet salt marsh lotus root, 2002,1:44) pickle.And residue of soya is as the solid product of making behind the sauce fermentation, and nutriment is abundant, the flavor substance variation.Be with color, smell and taste all good by lotus root sheet and lotus root that residue of soya is pickled, and can reach the effect of quick cure.
Summary of the invention
The present invention be directed to above-mentioned present situation, a kind of lotus root goods quick cure method is provided, lotus root sheet and lotus root that the method adopts residue of soya to pickle and obtains are with, and have all good characteristics of color, smell and taste, can reach the quick cure effect.
The implementation of the object of the invention the invention provides following technical scheme:
A kind of lotus root goods quick cure method, its difference is: the concrete steps of its method are as follows:
Step 1), get fresh lotus root goods and clean after, remove lotus root head, afterbody, section or cut off is put into concentration and is in the salt solution of 30:1~80:1(g/L);
Step 2), the flavor enhancement of preparation is joined in the salt solution and mixes, be ultrasonic 30min~60min under 40KHz~80KHz ultrasonic wave in frequency, microwave disinfection places curing container;
Step 3), the curing agent of getting preparation join in the curing container, stir, and pickle 3~6 days 20 ℃~40 ℃ water seals, i.e. edible.
In the above scheme, described curing agent comprises soy sauce residues, calcium chloride, pectinesterase, adds 100~200 parts of soy sauce residues, 20~80 parts of calcium chloride, 50~120 parts of pectinesterases at per 1000 parts of described salt solutions by weight.
Above scheme in step 3), contains 100~150 portions of capsicums in every liter of salting liquid.
The present invention adopts the residue of soya pickling technology first, obtains nutriment abundant, and lotus root sheet and lotus root band are pickled in the flavor substance variation.And give and to pickle the lotus root sheet and lotus root brings unique taste, have all good characteristics of color, smell and taste.Simultaneously, also can make lotus root sheet and lotus root band keep certain fragility, within the shelf-life, namely open instantly, need not any processing, instant.
The specific embodiment
Embodiment 1
The method of a kind of quick cure lotus root sheet and lotus root band, salted with residue of soya, concrete steps are as follows:
(1) get fresh lotus root and lotus root band and clean after, remove lotus root head, afterbody, section or cut off, putting into concentration is 30:1(g/L) in the salting liquid;
(2) flavor enhancement with preparation joins in the salt solution and mixes, and is ultrasonic 60min under the 80KHz ultrasonic wave in frequency, and microwave disinfection places curing container;
(3) curing agent of getting preparation joins in the curing container, stirs, and pickles 3 days 40 ℃ of water seals, i.e. edible; Wherein, curing agent comprises that per 1000 parts of salt solutions contain 140 parts of soy sauce residues, 60 parts of calcium chloride, 80 parts of pectinesterases;
(4) will pickle the pack of gained lotus root sheet and lotus root band, sealing can be added.Wherein, in step 3), contain 150 portions of capsicums in 1000 parts of salting liquids.
Embodiment 2
The method of a kind of quick cure lotus root sheet and lotus root band, salted with residue of soya, concrete steps are as follows:
(1) get fresh lotus root and lotus root band and clean after, remove lotus root head, afterbody, section or cut off, putting into concentration is 50:1(g/L) in the salting liquid;
(2) flavor enhancement with preparation joins in the salt solution and mixes, and is ultrasonic 45min under the 60KHz ultrasonic wave in frequency, and microwave disinfection places curing container;
(3) curing agent of getting preparation joins in the curing container, stirs, and pickles 6 days 20 ℃ of water seals, i.e. edible.Wherein, curing agent comprises that per 1000 parts of salt solutions contain 100 parts of soy sauce residues, 20 parts of calcium chloride, 50 parts of pectinesterases;
(4) will pickle the pack of gained lotus root sheet and lotus root band, sealing can be added.Wherein, in step 3), contain 125 portions of capsicums in 1000 parts of salting liquids.
Embodiment 3
The method of a kind of quick cure lotus root sheet and lotus root band, salted with residue of soya, concrete steps are as follows:
(1) get fresh lotus root and lotus root band and clean after, remove lotus root head, afterbody, section or cut off, putting into concentration is 80:1(g/L) in the salting liquid;
(2) flavor enhancement with preparation joins in the salt solution and mixes, and is ultrasonic 30min under the 40KHz ultrasonic wave in frequency, and microwave disinfection places curing container;
(3) curing agent of getting preparation joins in the curing container, stirs, and pickles 4 days 30 ℃ of water seals, i.e. edible.Wherein, curing agent comprises that per 1000 parts of salt solutions contain 200 parts of soy sauce residues, 80 parts of calcium chloride, 120 parts of pectinesterases;
(4) will pickle the pack of gained lotus root sheet and lotus root band, sealing can be added.Wherein, in step 3), contain 100 portions of capsicums in 1000 parts of salting liquids.

Claims (4)

1. lotus root goods quick cure method, it is characterized in that: the concrete steps of its method are as follows:
Step 1), get fresh lotus root goods and clean after, remove lotus root head, afterbody, section or cut off is put into concentration and is in the salt solution of 30:1~80:1(g/L);
Step 2), the flavor enhancement of preparation is joined in the salt solution and mixes, be ultrasonic 30min~60min under 40KHz~80KHz ultrasonic wave in frequency, microwave disinfection places curing container;
Step 3), the curing agent of getting preparation join in the curing container, stir, and pickle 3~6 days 20 ℃~40 ℃ water seals, i.e. edible.
2. lotus root goods quick cure method according to claim 1, it is characterized in that: described curing agent comprises soy sauce residues, calcium chloride, pectinesterase, adds 100~200 parts of soy sauce residues, 20~80 parts of calcium chloride, 50~120 parts of pectinesterases at per 1000 parts of described salt solutions by weight.
3. lotus root goods quick cure method according to claim 1 and 2, it is characterized in that: described soy sauce residues is the fermented sauce slag take soya bean as raw material, can be the soy sauce residues without any processing, also can be through the residue of soya after centrifugal.
4. lotus root goods quick cure method according to claim 1 is characterized in that: in step 3), contain 100~150 portions of capsicums in every liter of salting liquid.
CN201210409278.5A 2012-10-24 2012-10-24 Fast pickling method of lotus root products CN102907644B (en)

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CN103750231A (en) * 2014-01-28 2014-04-30 湖北坪坝营森林食品有限责任公司 Fermented flavorbamboo shoot and preparation method thereof
CN103829194A (en) * 2014-03-14 2014-06-04 湖北工业大学 Preparation method of fermented lotus sprout rich in oligo-glucomannan
CN103844234A (en) * 2013-12-31 2014-06-11 湖北山乡食品有限公司 Preparation method of lotus root pickled vegetable
CN104082698A (en) * 2014-05-12 2014-10-08 湖北工业大学 Making method of spiced root mustard product
CN104172040A (en) * 2014-07-22 2014-12-03 湖北工业大学 Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product
CN104489576A (en) * 2014-12-09 2015-04-08 宦银琴 Making method of sauced sliced lotus roots
CN104886498A (en) * 2015-04-30 2015-09-09 江苏奥斯忒食品有限公司 Lotus root slices with pickled pepper and preparation method thereof
CN104172040B (en) * 2014-07-22 2017-01-04 湖北工业大学 A kind of less salt crisp method processed of Jerusalem artichoke jam product

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CN101869251A (en) * 2009-04-22 2010-10-27 扬州花扇蔬菜食品有限公司 Boiled lotus root slice processing technology and product thereof
CN101965962A (en) * 2010-10-26 2011-02-09 华南理工大学 Electronic pickle making method and device

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CN101061848A (en) * 2006-04-27 2007-10-31 赵保云 Method of producing convenient vegetable dish including eight kinds of rare materials
CN101869251A (en) * 2009-04-22 2010-10-27 扬州花扇蔬菜食品有限公司 Boiled lotus root slice processing technology and product thereof
CN101965962A (en) * 2010-10-26 2011-02-09 华南理工大学 Electronic pickle making method and device

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103844234A (en) * 2013-12-31 2014-06-11 湖北山乡食品有限公司 Preparation method of lotus root pickled vegetable
CN103750231A (en) * 2014-01-28 2014-04-30 湖北坪坝营森林食品有限责任公司 Fermented flavorbamboo shoot and preparation method thereof
CN103750231B (en) * 2014-01-28 2015-11-18 湖北坪坝营森林食品有限责任公司 Fragrant bamboo shoots of fermentation sauce and preparation method thereof
CN103829194A (en) * 2014-03-14 2014-06-04 湖北工业大学 Preparation method of fermented lotus sprout rich in oligo-glucomannan
CN103829194B (en) * 2014-03-14 2015-08-19 湖北工业大学 A kind of preparation method being rich in oligo-glucomannan fermentation lotus root bamboo shoot
CN104082698A (en) * 2014-05-12 2014-10-08 湖北工业大学 Making method of spiced root mustard product
CN104172040A (en) * 2014-07-22 2014-12-03 湖北工业大学 Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product
CN104172040B (en) * 2014-07-22 2017-01-04 湖北工业大学 A kind of less salt crisp method processed of Jerusalem artichoke jam product
CN104489576A (en) * 2014-12-09 2015-04-08 宦银琴 Making method of sauced sliced lotus roots
CN104886498A (en) * 2015-04-30 2015-09-09 江苏奥斯忒食品有限公司 Lotus root slices with pickled pepper and preparation method thereof

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Patentee after: Good XinDa Wuhan Agriculture Development Co. Ltd.

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Address after: 430011 East District, Jiangan Road, Jiangan District, Wuhan City, Hubei Province

Patentee after: Hubei Liangxinda Food Co., Ltd.

Address before: 430011 Fifth Floor, East Industrial Park, No. 12 Jiangan Road, Jiangan District, Wuhan City, Hubei Province

Patentee before: Good XinDa Wuhan Agriculture Development Co. Ltd.