CN104366336A - Preparation method of deep-fried crispy lotus root strips - Google Patents
Preparation method of deep-fried crispy lotus root strips Download PDFInfo
- Publication number
- CN104366336A CN104366336A CN201410663732.9A CN201410663732A CN104366336A CN 104366336 A CN104366336 A CN 104366336A CN 201410663732 A CN201410663732 A CN 201410663732A CN 104366336 A CN104366336 A CN 104366336A
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- lotus root
- fried
- root bar
- water
- crispy
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The invention discloses a preparation method of deep-fried crispy lotus root strips. The preparation method comprises the following steps: cleaning fresh lotus roots and removing the peel of the fresh lotus roots, carrying out blanching, color protection and softening treatment to lotus root segments, cooling, cutting into lotus root strips, draining water on the surfaces of the lotus root strips, adhering a water-retention powder layer by use of a gelatinized starch slime layer on the surfaces of the lotus root strips, forming a water-resisting layer on the surfaces of the lotus root strips, hanging crispy paste on the lotus root strips adhered with the water-retention powder layer, coating breadcrumbs, frying, deoiling, air cooling and packaging. The method is used for solving the technical problems of moisture seepage and oil infiltration in a storage process of the deep-fried crispy lotus root strips and can ensure that the deep-fried crispy lotus root strips keep the original crispy character; and the prepared deep-fried crispy lotus root strips can keep the crispy character for more than 2 days at normal temperature, are appropriate in hardness, are difficultly oxidized and discolored, are delicious in taste, are crispy in mouthfeel, and are the healthy, convenient and delicious fried food.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of preparation method of fried crisp lotus root bar.
Background technology
Lotus rhizome is a kind of aquatic vegetable of China's mass consumption, can eat raw and prepared food, tender and crisp, look fresh, the lotus rhizome converted products of delicious nutrition is subject to liking of consumers in general.The current processed goods of lotus rhizome mainly comprises lotus root sheet, lotus root soup etc., and converted products is relatively single, therefore develops series of products to meeting market demand, and lengthening manufacturing chain and increase lotus rhizome added value have great importance.
Fried food has very large market at home and abroad, is particularly fried food prepared by raw material with vegetables.The current Problems existing of vegetable oil deep-fried food mainly grease adsorb in a large number, cold after cause age of starch, mouthfeel is hardening, and profit invades softening, lose original crispy texture and local flavor deterioration.In fried food, add at present phosphate, soyabean protein powder, hydroxypropyl methylcellulose etc. as water-loss reducer or add crackling slurry water-loss reducer, although can keep crisp the short time after fried, but product there will be profit in storage invades profit ruckbildung, lose crisp brittleness.Even if also there will be profit after thawing through the product of chilled storage to invade profit ruckbildung, there is age of starch problem simultaneously, affect mouthfeel.
Summary of the invention
The object of the invention is for above-mentioned defect, a kind of preparation method of fried crisp lotus root bar is provided.
Above-mentioned purpose is achieved through the following technical solutions:
A preparation method for fried crisp lotus root bar, comprises the following steps:
1) get fresh lotus rhizome, clean peeling after in the hot water containing 0.1-0.5% glucose saccharic acid δ lactone and 0.5-2% salt blanching process 0.5-2 minute, cut into lotus root bar after cooling;
2) after lotus root bar being drained surperficial open fire, the mucilage of starch layer of lotus root bar surface gelatinization is utilized to adhere to water conservation layer powder, form one deck water barrier on lotus root bar surface, water conservation layer powder has the one-tenth of following parts by weight to be grouped into: 1-5 part bleached shellac, 2-5 part glucose saccharic acid δ lactone, 30-50 part cornstarch and 20-50 part cassava modified starch;
3) will the lotus root bar extension crackling slurry after water conservation layer powder be adhered to, wrap up in breadcrumbs, fried, deoiling treatment, air-cooled, packaging.
Preferably, described crackling slurry is grouped into by the one-tenth of following parts by weight: water 500-700 part, common wheat powder 100-300 part, cornstarch 100-300 part, cassava modified starch 20-50 part, glucose saccharic acid δ lactone 3-12 part, sodium bicarbonate 2-6 part, curdlan 1-5 part, gellan gum 0.5-3 part, salt 5-30 part, sucrose 5-30 part, chickens' extract 3-7 part, five-spice powder 2-8 part, white wine 3-8 part.
Preferably, described fried temperature is 160-170 DEG C, and the time is 20-40 second, and in frying oil, add the citric acid of 0.1-0.5% and the white wine of 0.1-0.5%.
Step 1) in the object of blanching process be: in blanching process, due in Lotus tissues in conjunction with iron ion, copper ion effect in state polyphenol and water, lotus rhizome is easy to the change that color occurs, particularly there is blue change, and in blanching liquid, add glucose saccharic acid δ lactone and salt can keep lotus rhizome color and luster well, suppressing blue becomes; The starch on Lotus tissues surface easy gelatinization in blanching process in addition, when adding glucose saccharic acid δ lactone in blanching solution and salt can keep Lotus tissues surface starch gelatinization layer not come off, keep aquation thick, for step 2) in the coating of water conservation layer powder provide and adhere to basis, lotus root bar and water conservation layer powder are combined closely, does not come off.
Step 2) in the feature of water conservation layer powder and effect be: bleached shellac is heated to uniform temperature to start to melt, after temperature reaches 150-170 degree, cross-linked polymeric is there is under glucose saccharic acid δ lactone, cornstarch, gelatinization Lotus Root Starch and cassava modified starch coexist mixed system, height of formation water conservation layer, to prevent in lotus rhizome bar tissue moisture to external diffusion, also prevent grease from inwardly infiltrating lotus root bar simultaneously, make finished product keep high moisture content and crisp and refreshing mouthfeel; Cornstarch water imbibition is poor in addition, can reduce the dilatancy of water conservation layer; Four kinds of raw material cross-linked polymerics had both achieved the Water-saving effect of water conservation layer, maintained again fragility and the toughness of lotus root bar.
Step 3) in crackling slurry feature and effect be: crackling slurry in the addition of curdlan, can strengthen crackling slurry adhesiveness, be convenient to lotus root bar crackling slurry starching and breadcrumbs adhere to; Curdlan is fried be heated after there is thermocoagulation and become gel, grease can be stoped to invade, along with deep-fat frying time extends, crackling pulp layer moisture can also be removed, reduce the water sorption of crackling pulp layer in later stage storage, thus keep the crisp characteristic of crackling pulp layer; Gellan gum is in order to water conservation and prevents gelatinized starch aging, improves the mouthfeel of product; Cassava modified starch is to increase crackling slurry adhesiveness, being convenient to starching; Cornstarch and wheaten starch are the thickness in order to control crackling pulp layer; Glucono-delta-lactone is that reduction grease immersion and water suction ease back, and keep crispy texture in order to promote that crackling pulp layer stratum granulosum is cross-linked; White wine can dissolve partial bleaching shellac, and promote that water conservation layer and crackling are starched and merge, prevent product layering from coming off, white wine can also strengthen the crispy texture effect of product in addition.
The object of adding citric acid and white wine in frying oil is: in the use procedure of fried food frying oil; along with frying number of times increases, frying oil viscosity increases, in frying course, adding appropriate citric acid and white wine can protect frying oil; delay its quality deterioration, improve fried food quality.
The invention has the beneficial effects as follows:
1) the present invention adopts water barrier process, solve fried lotus root bar moisture in storage and ooze out the technical barrier with grease immersion, ensure that fried lotus root bar still keeps its original crisp characteristic after preservation, compared with the fried lotus root bar prepared with conventional method, lotus root bar prepared by the present invention can keep the crisp brittleness of more than 2 days at normal temperatures, under freezing conditions, more than 2 days crisp brittleness after thawing, can be kept.
2) the crisp fried lotus root bar hardness that obtains of the present invention is suitable, not easy oxidation discoloration, delicious flavour, crisp taste, and product not only can cold food but also can explode heat food again, is a kind of health, convenient, the fried food that looks good, smell good and taste good.
3) the present invention is that lotus rhizome deep processing provides new way, and preparation technology is simple, and production cost is low.
Accompanying drawing explanation
Fig. 1 is the photo in kind of fried crisp lotus root bar prepared by the present invention.
Fig. 2 is the photo in kind after fried crisp Ou Tiao partly cut-away prepared by the present invention.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
A preparation method for fried crisp lotus root bar, comprises the following steps:
1) get fresh lotus rhizome, be blanching process 1 minute in the hot water of 95 DEG C eating salinity and temperature containing 0.2% (percentage by weight) glucose saccharic acid δ lactone and 2% (percentage by weight) after cleaning peeling, after cooling, cut into lotus root bar.
2), after lotus root bar being drained surperficial open fire, utilize the mucilage of starch layer of lotus root bar surface gelatinization to adhere to water conservation layer powder, form one deck water barrier on lotus root bar surface.
Described water conservation layer powder consists of the following composition: 3g bleached shellac, 2g glucose saccharic acid δ lactone, 50g cornstarch and 50g cassava modified starch, and mentioned component cryogrinding mixes, and crosses 200 eye mesh screens.
3) will the lotus root bar extension crackling slurry after water conservation layer powder be adhered to, wrap up in breadcrumbs, fried, deoiling treatment, air-cooled, packaging.Fried temperature is 160-170 DEG C, and the time is 30 seconds, and in frying oil, add the white wine of the citric acid and 0.2% (percentage by weight) of 0.3% (percentage by weight).
Described crackling slurry consists of the following composition: water 50g, wheat flour 20g, cornstarch 20g, cassava modified starch 3g, glucose saccharic acid δ lactone 0.5g, sodium bicarbonate 0.3g, curdlan 0.2g, gellan gum 0.1g, salt 1g, sucrose 2g, chickens' extract 0.5g, five-spice powder 0.5g, white wine 0.5g.
Embodiment 2
A preparation method for fried crisp lotus root bar, comprises the following steps:
1) get fresh lotus rhizome, to clean after peeling in containing the hot water of 0.5% glucose saccharic acid δ lactone and 0.5% salt blanching process 2 minutes, after cooling, cut into lotus root bar.
2), after lotus root bar being drained surperficial open fire, utilize the mucilage of starch layer of lotus root bar surface gelatinization to adhere to water conservation layer powder, form one deck water barrier on lotus root bar surface.
Described water conservation layer powder consists of the following composition: 5g bleached shellac, 3g glucose saccharic acid δ lactone, 40
gcornstarch and 30g cassava modified starch, mentioned component cryogrinding mixes, and crosses 200 eye mesh screens.
3) will the lotus root bar extension crackling slurry after water conservation layer powder be adhered to, wrap up in breadcrumbs, fried, deoiling treatment, air-cooled, packaging.Fried temperature is 160-170 DEG C, and the time is 40 seconds, and adds the citric acid of 0.1% and the white wine of 0.5% in frying oil.
Described crackling slurry consists of the following composition: water 70g, common wheat powder 30g, cornstarch 10g, cassava modified starch 5g, glucose saccharic acid δ lactone 0.3g, sodium bicarbonate 0.2g, curdlan 0.5g, gellan gum 0.05g, salt 0.5g, sucrose 3g, chickens' extract 0.3g, five-spice powder 0.2g, white wine 0.3g.
Embodiment 3
A preparation method for fried crisp lotus root bar, comprises the following steps:
1) get fresh lotus rhizome, to clean after peeling in containing the hot water of 0.1% glucose saccharic acid δ lactone and 1% salt blanching process 0.5 minute, after cooling, cut into lotus root bar.
2), after lotus root bar being drained surperficial open fire, utilize the mucilage of starch layer of lotus root bar surface gelatinization to adhere to water conservation layer powder, form one deck water barrier on lotus root bar surface.
Described water conservation layer powder consists of the following composition: 1g bleached shellac, 5g glucose saccharic acid δ lactone, 30g cornstarch and 20g cassava modified starch.
3) will the lotus root bar extension crackling slurry after water conservation layer powder be adhered to, wrap up in breadcrumbs, fried, deoiling treatment, air-cooled, packaging.Fried temperature is 160-170 DEG C, and the time is 20 seconds, and adds the citric acid of 0.5% and the white wine of 0.1% in frying oil.
Described crackling slurry consists of the following composition: water 60g, common wheat powder 10g, cornstarch 30g, cassava modified starch 2g, glucose saccharic acid δ lactone 1.2g, sodium bicarbonate 0.6g, curdlan 0.1g, gellan gum 0.3g, salt 3g, sucrose 0.5g, chickens' extract 0.7g, five-spice powder 0.8g, white wine 0.8g.
Claims (3)
1. a preparation method for fried crisp lotus root bar, is characterized in that comprising the following steps:
1) get fresh lotus rhizome, clean peeling after in the hot water containing 0.1-0.5% glucose saccharic acid δ lactone and 0.5-2% salt blanching process 0.5-2 minute, cut into lotus root bar after cooling;
2) after lotus root bar being drained surperficial open fire, the mucilage of starch layer of lotus root bar surface gelatinization is utilized to adhere to water conservation layer powder, form one deck water barrier on lotus root bar surface, water conservation layer powder has the one-tenth of following parts by weight to be grouped into: 1-5 part bleached shellac, 2-5 part glucose saccharic acid δ lactone, 30-50 part cornstarch and 20-50 part cassava modified starch;
3) will the lotus root bar extension crackling slurry after water conservation layer powder be adhered to, wrap up in breadcrumbs, fried, deoiling treatment, air-cooled, packaging.
2. the preparation method of fried crisp lotus root bar as claimed in claim 1, is characterized in that: described crackling slurry is grouped into by the one-tenth of following parts by weight: water 500-700 part, wheat flour 100-300 part, cornstarch 100-300 part, cassava modified starch 20-50 part, glucose saccharic acid δ lactone 3-12 part, sodium bicarbonate 2-6 part, curdlan 1-5 part, gellan gum 0.5-3 part, salt 5-30 part, sucrose 5-30 part, chickens' extract 3-7 part, five-spice powder 2-8 part, white wine 3-8 part.
3. the preparation method of fried crisp lotus root bar as claimed in claim 1 or 2, is characterized in that: described fried temperature is 160-170 DEG C, and the time is 20-40 second, and in frying oil, adds the citric acid of 0.1-0.5% and the white wine of 0.1-0.5%.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942336A (en) * | 2016-05-16 | 2016-09-21 | 华中农业大学 | Reshaped quick-frozen lotus root strips and preparation method thereof |
| CN107518344A (en) * | 2017-08-10 | 2017-12-29 | 巢湖美维食品有限公司 | A kind of delicious lotus rhizome bar |
| CN108294256A (en) * | 2018-01-26 | 2018-07-20 | 北海市蔬菜研究所 | The processing method of the crisp item of cowpea |
| CN109105821A (en) * | 2018-09-20 | 2019-01-01 | 湖北良信达食品有限公司 | A kind of production method of fried flavor lotus root item |
| CN109875002A (en) * | 2019-04-17 | 2019-06-14 | 华中农业大学 | A kind of low fat is without auxiliary material addition dumplings of lotus root and preparation method thereof |
| CN111000155A (en) * | 2019-12-20 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Frozen lotus root meat sandwich and making method thereof |
| CN111770688A (en) * | 2018-03-06 | 2020-10-13 | 安德烈·瓦西里耶维奇·克拉西里尼科夫 | Method for making dough with stuffing of animal viscera |
| CN112137046A (en) * | 2020-10-13 | 2020-12-29 | 湖南新发食品有限公司 | Preparation method of day lily crisp cake |
| CN112314878A (en) * | 2020-11-05 | 2021-02-05 | 江苏领迅食品有限公司 | Preparation method of fried chicken feet and product thereof |
| CN113397131A (en) * | 2021-06-29 | 2021-09-17 | 华中农业大学 | Lotus root dumpling and preparation method thereof |
| CN114532385A (en) * | 2022-02-16 | 2022-05-27 | 宿州市来氏食品有限公司 | Novel processing and production process of snowflake bran |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105942336A (en) * | 2016-05-16 | 2016-09-21 | 华中农业大学 | Reshaped quick-frozen lotus root strips and preparation method thereof |
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| CN112137046A (en) * | 2020-10-13 | 2020-12-29 | 湖南新发食品有限公司 | Preparation method of day lily crisp cake |
| CN112314878A (en) * | 2020-11-05 | 2021-02-05 | 江苏领迅食品有限公司 | Preparation method of fried chicken feet and product thereof |
| CN112314878B (en) * | 2020-11-05 | 2023-08-08 | 江苏领迅食品有限公司 | Preparation method of fried chicken feet and product thereof |
| CN113397131A (en) * | 2021-06-29 | 2021-09-17 | 华中农业大学 | Lotus root dumpling and preparation method thereof |
| CN114532385A (en) * | 2022-02-16 | 2022-05-27 | 宿州市来氏食品有限公司 | Novel processing and production process of snowflake bran |
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