CN1035983C - Processing method of health lotus root starch garden - Google Patents
Processing method of health lotus root starch garden Download PDFInfo
- Publication number
- CN1035983C CN1035983C CN91108247A CN91108247A CN1035983C CN 1035983 C CN1035983 C CN 1035983C CN 91108247 A CN91108247 A CN 91108247A CN 91108247 A CN91108247 A CN 91108247A CN 1035983 C CN1035983 C CN 1035983C
- Authority
- CN
- China
- Prior art keywords
- lotus root
- root starch
- powder
- health care
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 21
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 21
- 229920002472 Starch Polymers 0.000 title claims abstract description 21
- 239000008107 starch Substances 0.000 title claims abstract description 21
- 235000019698 starch Nutrition 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 4
- 240000001341 Reynoutria japonica Species 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 239000000945 filler Substances 0.000 claims description 4
- 239000011812 mixed powder Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 3
- 230000003252 repetitive effect Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 206010033546 Pallor Diseases 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000011324 bead Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a processing method of lotus root starch dumpling with a health care function, which overcomes the defects that the traditional lotus root starch dumpling can not be stored and transported and the like. The processing method is characterized in that medicinal plant powder with health care function is added into lotus root starch serving as the dumpling skin powder in a certain proportion, so that the lotus root starch is added with health care function on the basis of keeping the original food flavor; meanwhile, a quick-freezing process is added in the processing process, so that the finished product has the functions of low-temperature storage and cold storage transportation, and the sale market of the traditional flavor food is greatly widened.
Description
The present invention relates to a kind of food-processing method, is the food to traditional properties---the improvement of the processing method in lotus root starch park.
The lotus root starch garden is former to be local delicacy, and traditional method will be processed into spherical edible filler and carry out blanching after appearance is rolled sticking pure lotus root starch, when ripe, rolls sticking lotus root starch to the top layer lotus root starch again, blanching again, and so after the operation for several times, boiling is edible.The lotus root starch garden of being processed into like this can not be deposited, and more can not transport, and can only now do now and eat, and can not accomplish the commercialization sale at all.
The objective of the invention is to take new processing technology, overcome the above-mentioned shortcoming in traditional lotus root starch garden, keep original color and luster, local flavor constant, and have health care, and can preserve for a long time and remote transportation, mass industrialized production and commercialization are sold.
The present invention mixes crust powder as the park with fleece-flower root powder and lotus root starch mutually in 1: 9 ratio, make the edible filler of globulate, put into above-mentioned mixed powder and roll, make its appearance evenly stick above-mentioned powder, after put it in the boiling water and to scald 3-4 second, roll sticking powder after picking up once more, and then put into boiling water and scald 3-4 second, so repetitive operation reaches desired standard until the park size and boils and pick up for several times, after being cooled to room temperature
At-25 ℃ to-30 ℃ following quick-frozen 7-8 minutes, finished product.Send the freezer storage after the packing or carry out Refrigerated Transport, temperature is generally below-18 ℃ in freezer or the means of transport.
The every index in lotus root starch garden of producing according to the present invention all reaches food hygienic standard, has both kept traditional product color and luster, local flavor, has increased health care again.Thoroughly having solved traditional product lotus root starch garden can not large-scale industrial production and the difficult problem of low-temperature storage, long-distance transport, thus the commercialization selling market of having opened up out this typical local food.
Embodiment: freezing fleece-flower root lotus root starch garden processing method.
Accompanying drawing is the process chart of present embodiment.The edible lotus root starch of the refining fleece-flower root powder of 1 part of weight and 9 parts of weight is mixed crust powder as the park mutually, with the edible filler in traditional lotus root starch garden (sweet taste or become flavor all can), make the bead of 6.7 grams, putting into above-mentioned mixed powder rolls, make its appearance evenly stick above-mentioned powder, put it into then and scald in the boiling water 3-4 second, roll sticking powder after picking up once more, and then put into the boiling hot 3-4 of boiling water second.So repetitive operation when the park size reaches 13.4 grammes per square metres, is boiled and is picked up for several times, be cooled to room temperature after,
At-25 ℃ to-30 ℃ following quick-frozen 7-8 minutes, finished product.Send the freezer storage after the packing or carry out Refrigerated Transport.
Claims (1)
1, a kind of processing method with lotus root starch park of health care, the fleece-flower root powder that it is characterized in that having health care and lotus root starch mix crust powder as the park mutually in 1: 9 ratio, the edible filler of doing globulate is put into above-mentioned mixed powder and is rolled, make its appearance evenly stick above-mentioned powder, put it into then and scald in the boiling water 3-4 second, roll sticking mixed powder after picking up once more, and then put into the boiling hot 3-4 of boiling water second, so repetitive operation for several times, when the park size reaches desired standard weights, boil and pick up, after being cooled to room temperature, at-25 ℃ to-30 ℃ following quick-frozen 7-8 minutes, finished product, send freezer to store after the packing or carry out Refrigerated Transport.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91108247A CN1035983C (en) | 1991-11-19 | 1991-11-19 | Processing method of health lotus root starch garden |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91108247A CN1035983C (en) | 1991-11-19 | 1991-11-19 | Processing method of health lotus root starch garden |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1064002A CN1064002A (en) | 1992-09-02 |
| CN1035983C true CN1035983C (en) | 1997-10-01 |
Family
ID=4909162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91108247A Expired - Fee Related CN1035983C (en) | 1991-11-19 | 1991-11-19 | Processing method of health lotus root starch garden |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1035983C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1051208C (en) * | 1993-10-22 | 2000-04-12 | 澄江县科学技术委员会 | Process for producing instant nourishing lotus root starch |
| CN1100492C (en) * | 2000-09-28 | 2003-02-05 | 邹锦章 | Crystalloid dumpling and its preparing process |
| CN101574133B (en) * | 2008-05-09 | 2012-08-15 | 何登田 | Method for preparing quick-cooking round pearl powder |
| CN102258109B (en) * | 2011-08-17 | 2013-06-19 | 周保凤 | Lotus root starch dumpling and production method thereof |
| CN102715601B (en) * | 2012-05-18 | 2013-12-11 | 淮南白蓝企业集团有限公司 | Preparation method of quick-frozen dumpling food |
-
1991
- 1991-11-19 CN CN91108247A patent/CN1035983C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1064002A (en) | 1992-09-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101411343B (en) | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same | |
| CN103844153A (en) | Thickening agent, jam containing thickening agent and preparation methods of thickening agent and jam | |
| CN104247742A (en) | Dragon fruit Chinese mooncake and making method thereof | |
| CN114514976A (en) | Instant freeze-dried white fungus soup beverage and preparation method thereof | |
| CN103053920B (en) | Quick-frozen dumplings and making method thereof | |
| CN1035983C (en) | Processing method of health lotus root starch garden | |
| CN100333664C (en) | Iced roasted pachyrhizus and its preparation method | |
| CN103098847A (en) | Manufacturing method of ice rind sweetened bean paste moon cake | |
| CN109247549A (en) | A kind of vacuum freeze drying dried tremella soup and preparation method thereof | |
| CN101773233B (en) | Preparation method of instant potato pellet | |
| CN109329421A (en) | It is a kind of can fast food coagulate the preparation method of pearl and its pearl milk tea | |
| CN1127905C (en) | Preserved tomato and its production process | |
| CN108606282B (en) | Processing method of frozen nutritional dried persimmons | |
| KR101536710B1 (en) | Method for producing oyster preserved in honey and oyster preserved in honey produced by the same method | |
| JPH02156857A (en) | Food enclosing springy 'natto' and production thereof | |
| CN105285296A (en) | Almond hard candy and preparation method | |
| CN105595255A (en) | Blueberry tart and preparation method thereof | |
| CN110419616A (en) | A kind of candied haws on a stick to keep in cold storage and its production method | |
| CN110463738A (en) | A kind of production method of French cheese sandwich mooncake | |
| CN1383754A (en) | Process for making frozen pear and frozen pear juice | |
| CN104719402A (en) | Mooncakes with preserved watermelon peel pulp | |
| CN105747091A (en) | Preparation method of pitaya rice balls | |
| CN106616705A (en) | Snake fruit jam and preparation method thereof | |
| CN101642210A (en) | Green boiled rice dumplings and preparation method | |
| CN1125053A (en) | Maltose preserved fruit prepared from apple, pear, peach and plum |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |