CN103989102A - Processing process of lotus root slices with sweet paste - Google Patents
Processing process of lotus root slices with sweet paste Download PDFInfo
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- CN103989102A CN103989102A CN201410232850.4A CN201410232850A CN103989102A CN 103989102 A CN103989102 A CN 103989102A CN 201410232850 A CN201410232850 A CN 201410232850A CN 103989102 A CN103989102 A CN 103989102A
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- boiling
- lotus root
- processing process
- lotus
- root slices
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing process of lotus root slices with sweet paste. The processing process comprises the following steps: removing lotus root bases of fresh lotus roots and peeling; cleaning; screening and grading; performing cold treatment; soaking in alum-containing clear water; fishing out and boiling in boiling water, during the boiling process, adding a proper amount of alum and sodium carbonate, and continuously stirring; performing the cold treatment quickly for two minutes; mixing granulated sugar and tomatoes with the clear water, heating, dissolving to obtain 40% sugar liquid, pouring the drained lotus root slices into the sugar liquid, soaking for 12-20 hours, and pouring the soaked lotus root slices into a pot for boiling thoroughly; after boiling thoroughly, sugaring in a container for a plurality of days, filtering out the original sugar liquid, boiling the lotus root slices in the granulated sugar and the boiling water for about 30 minutes, and continuously stirring; cooling for hardening to obtain a finished product; performing vacuum package; refrigerating. The processing process is scientific, simple, easy to operate and low in investment and cost; the lotus root slices with the sweet paste belong to pickled vegetables with a distinct flavor and are purple red and glossy in color, rich in taste of the sweet paste, crisp, tender and delicious; the processing process is easy for industrialized production.
Description
Technical field
The present invention relates to a kind of food processing technology, be specifically related to a kind of processing technology of sweet sauce lotus rhizome sheet.
Background technology
The lotus rhizome output of China is large, has in a large number and exports to foreign countries every year, and simultaneously because lotus rhizome is easy to rot as aquatic vegetable or brown stain occurs quality is declined, so outlet rate is very limited, so the processing technology of economic science becomes the large crucial of Lotus Industry development.
Summary of the invention
Technical problem for above-mentioned existence, the object of the invention is: proposed a kind of process simple, cost is low, green, the processing technology of the clear and melodious lubricated sweet sauce lotus rhizome sheet of environmental protection and mouthfeel.
Technical solution of the present invention is achieved in that a kind of processing technology of sweet sauce lotus rhizome sheet, fresh lotus rhizome go the lotus root base of a fruit peel → clean → select, classification → cold treatment, water temperature be controlled at 5-10 ℃ → be immersed in the clear water that contains alum, water temperature be controlled at 5-10 ℃ → pull out in rear boiling water to scald and boil, in scalding process, add appropriate alum, sodium carbonate, and constantly stirring → quick cold treatment two minutes, water temperature be controlled at 0 ℃ following after after drain → by granulated sugar, tomato is joined clear water heating, be dissolved into 40% liquid glucose, pour the lotus root sheet having drained into, soak 12～20 hours, pour into together afterwards pan boiling ripe → after boiling, pour in container sugaring into some days, the former liquid glucose of elimination, separately with granulated sugar, add boiling water enters pan boiling and boils approximately 30 minutes together with lotus root sheet, and constantly stir, make sugar infiltrate equably lotus root sheet → hardening by cooling → finished product → vacuum packaging → refrigeration.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The processing technology of sweet sauce lotus rhizome sheet of the present invention, processing technology science, method are simple, processing ease; Small investment, cost are low, are a kind of pickles that have a distinctive flavour, and color is purplish red glossy, and sauce taste is dense, tender and crisp good to eat, is easy to suitability for industrialized production.
The specific embodiment
The processing technology of a kind of sweet sauce lotus rhizome sheet of the present invention, fresh lotus rhizome go the lotus root base of a fruit peel → clean → select, classification → cold treatment, water temperature is controlled at 5-10 ℃, to reduce its respiratory intensity, reduce its metabolism → be immersed in the clear water that contains alum, water temperature is controlled at 5-10 ℃, with anti-oxidation browning, the genuineness that has guaranteed lotus rhizome is not destroyed → pulls out and scalds and boil in rear boiling water, in scalding process, add appropriate alum, sodium carbonate, and constantly stirring → quick cold treatment two minutes, water temperature be controlled at 0 ℃ following after after drain → by granulated sugar, tomato is joined clear water heating, be dissolved into 40% liquid glucose, pour the lotus root sheet having drained into, soak 12～20 hours, pour into together afterwards pan boiling ripe → after boiling, pour in container sugaring into some days, the former liquid glucose of elimination, separately with granulated sugar, add boiling water enters pan boiling and boils approximately 30 minutes together with lotus root sheet, and constantly stir, make sugar infiltrate equably lotus root sheet → hardening by cooling, make mouthfeel clear and melodious → finished product → vacuum packaging → refrigeration.The sweet sauce lotus rhizome sheet processing by processing technology of the present invention is a kind of pickles that have a distinctive flavour, and color is purplish red glossy, and sauce taste is dense, tender and crisp good to eat.
Above-described embodiment is only explanation technical conceive of the present invention and feature; its object is to allow person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (1)
1. the processing technology of a sweet sauce lotus rhizome sheet, it is characterized in that: fresh lotus rhizome go the lotus root base of a fruit peel → clean → select, classification → cold treatment, water temperature be controlled at 5-10 ℃ → be immersed in the clear water that contains alum, water temperature be controlled at 5-10 ℃ → pull out in rear boiling water to scald and boil, in scalding process, add appropriate alum, sodium carbonate, and constantly stirring → quick cold treatment two minutes, water temperature be controlled at 0 ℃ following after after drain → by granulated sugar, tomato is joined clear water heating, be dissolved into 40% liquid glucose, pour the lotus root sheet having drained into, soak 12～20 hours, pour into together afterwards pan boiling ripe → after boiling, pour in container sugaring into some days, the former liquid glucose of elimination, separately with granulated sugar, add boiling water enters pan boiling and boils approximately 30 minutes together with lotus root sheet, and constantly stir, make sugar infiltrate equably lotus root sheet → hardening by cooling → finished product → vacuum packaging → refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410232850.4A CN103989102A (en) | 2014-05-29 | 2014-05-29 | Processing process of lotus root slices with sweet paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410232850.4A CN103989102A (en) | 2014-05-29 | 2014-05-29 | Processing process of lotus root slices with sweet paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103989102A true CN103989102A (en) | 2014-08-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410232850.4A Pending CN103989102A (en) | 2014-05-29 | 2014-05-29 | Processing process of lotus root slices with sweet paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103989102A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883278A (en) * | 2006-07-03 | 2006-12-27 | 华南农业大学 | A method for preventing color change of fresh cut lotus root |
| CN1907105A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
| CN101091532A (en) * | 2006-06-23 | 2007-12-26 | 王林 | Method for preparing dish of sugared lotus root slice |
| CN102461814A (en) * | 2010-11-12 | 2012-05-23 | 荆献芝 | Sweet pickled lotus root slices |
| CN102986847A (en) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | Lotus root can |
| CN103156040A (en) * | 2011-12-13 | 2013-06-19 | 重庆市彭水县彭双科技有限公司 | Production method of lotus root slice |
| CN103330038A (en) * | 2013-04-19 | 2013-10-02 | 许昌学院 | Low sugar sulfur-free lotus root preserved fruit processing technology |
-
2014
- 2014-05-29 CN CN201410232850.4A patent/CN103989102A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091532A (en) * | 2006-06-23 | 2007-12-26 | 王林 | Method for preparing dish of sugared lotus root slice |
| CN1883278A (en) * | 2006-07-03 | 2006-12-27 | 华南农业大学 | A method for preventing color change of fresh cut lotus root |
| CN1907105A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
| CN102461814A (en) * | 2010-11-12 | 2012-05-23 | 荆献芝 | Sweet pickled lotus root slices |
| CN102986847A (en) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | Lotus root can |
| CN103156040A (en) * | 2011-12-13 | 2013-06-19 | 重庆市彭水县彭双科技有限公司 | Production method of lotus root slice |
| CN103330038A (en) * | 2013-04-19 | 2013-10-02 | 许昌学院 | Low sugar sulfur-free lotus root preserved fruit processing technology |
Non-Patent Citations (6)
| Title |
|---|
| 《家庭•生活•健康》丛书编委会: "《素食配餐与营养食谱》", 30 April 2013, article "果珍脆藕", pages: 196 * |
| 双福等: "《3天学会美味家常菜》", 30 November 2012, article "番茄糖藕", pages: 39 * |
| 屠康等: "《莲藕制品加工技术》", 30 April 2007, article "白糖藕片", pages: 195-196 * |
| 张羽静等: "《家庭食品加工》", 28 February 1987, article "白糖藕片", pages: 249-250 * |
| 范尉忠: "《蔬菜加工实用技术》", 31 October 1987, article "糖藕片", pages: 89-90 * |
| 解江: "《食谱药膳》", 31 March 2005, article "糖醋藕片", pages: 208 * |
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Application publication date: 20140820 |