CN104473092A - Method for processing spicy lotus root slices - Google Patents
Method for processing spicy lotus root slices Download PDFInfo
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- CN104473092A CN104473092A CN201410732560.6A CN201410732560A CN104473092A CN 104473092 A CN104473092 A CN 104473092A CN 201410732560 A CN201410732560 A CN 201410732560A CN 104473092 A CN104473092 A CN 104473092A
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- lotus rhizome
- lotus root
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- fresh
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 53
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 32
- 238000009835 boiling Methods 0.000 claims description 15
- 238000003672 processing method Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims 2
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 230000035922 thirst Effects 0.000 abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000004611 garlic Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 238000010791 quenching Methods 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 241000209477 Nymphaeaceae Species 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 206010047139 Vasoconstriction Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- -1 and phytoprotein Substances 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000025033 vasoconstriction Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for processing a spicy lotus root slices, and belongs to the field of food processing. The method is characterized by adopting the following raw materials: 15kg of fresh lotus root, 500g of chilipowder, 320mL of sesame oil, 800g of edible salt, 8L of water, a little of bruised ginger, onion and garlic, Chinese prickly ash and pepper powder as raw materials. The method comprises the following technological processes: selecting the raw materials; cooking; drying; packaging; and forming the finished product. The spicy lotus root slices are spicy, delicious, fine, crisp and tender in taste, fresh and tasty, has a unique fresh flavor of the lotus root, is high in nutrient value, rich in a plurality of nutrient substances such as protein and vitamins, and beneficial to digestion and absorption of a human body on food and enhancement of the immunity of the human body, and has the efficacies of nourishing, cultivating mind, supplementing blood and nourishing heart, tonifying spleen, whetting the appetite, and promoting the production of body fluid to relieve thirst, is a nutrient snack for whetting the appetite and tonifying spleen, and is simple to operate and easy to implement.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of spicy lotus root sheet.
Background technology
Lotus rhizome, belongs to nymphaeaceae plant, the rhizome of lotus.Shape hypertrophy has joint, and there are some tube orifice centre, has silk to be connected after fractureing.Lotus root is micro-sweet and crisp, can eat raw and also can cook, and medical value is quite high, its Gen Genyeye, stamen or pistil fruit, and fixed-point-free power automorphism is precious, all can nourish and be used as medicine.Make powder with lotus root, can help digestion antidiarrheal, appetizing heat-clearing, and nourishing is nourished one's nature, prevention internal haemorrhage, is the virgin old woman of women and children, the first-class supping of valetudinarian and nourish good treasure, at clear Xianfeng Period, just made by imperial order as food for the emperor tribute.Lotus root contains starch, protein, asparagine, vitamin C and oxidizing ferment composition, and sugar content is also very high, and eat something rare fresh lotus root energy heat-clearing solution and be tired of, quench one's thirst preventing or arresting vomiting; As fresh lotus root is pressed extracting juice, more very, the lotus root of boiling is sweet in flavor and warm in property for its effect, and energy spleen benefiting and stimulating the appetite, beneficial blood bushing, therefore main tonifying five zang organs, have the effect helping digestion, quench the thirst, promote the production of body fluid.The nutritive value of lotus root is very high, is rich in the trace element such as iron, calcium, and phytoprotein, vitamin and content of starch are also very abundant, have obvious tonifying Qi and blood, strengthens body immunity effect.Therefore the traditional Chinese medical science claims it: " main bowl spares is reposed, beneficial strength ".Lotus root also containing a large amount of tannic acid, has vasoconstriction effect, can be used to hemostasis.
Fresh lotus rhizome is not easily preserved, and for being processed into the comprehensive utilization that spicy lotus root sheet can realize lotus rhizome raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution lotus rhizome is not easily preserved, a kind of processing method of spicy lotus root sheet is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of processing method of spicy lotus root sheet, it is characterized in that: adopt fresh lotus rhizome 15 kilograms, chilli powder 500 grams, sesame oil 320 milliliters, edible 800 grams, salt, 8 liters, water and a little bruised ginger, green onion garlic, Chinese prickly ash, pepper powder are raw material, and its processing process is → boiling → drying → packaging → finished product of selecting materials, and concrete operation step is:
(1) select materials: select Fresh & Tender in Texture, without going rotten, the lotus rhizome that has no mechanical damage is raw material, peeling after cleaning with clear water, is cut into the thin slice of 3-6mm;
(2) boiling: put into 8 premium on currency, 320 milliliters of sesame oil, 800 grams of edible salt, 500 grams of chilli powders and a little bruised ginger, green onion garlic, Chinese prickly ash in pot, after boiled, lotus rhizome is added in pot in batches, boiling 45-60 minute, make lotus rhizome tasty and thoroughly well cooked but not mushy, then pull out, drop goes out moisture;
(3) drying: be placed on by the lotus rhizome after boiling draining in bamboo sieve, place in drying room and dry, period is stirred 2-3 time, prevent lotus rhizome to be bonded at and dry on sieve, after oven dry, sprinkle one deck pepper powder;
(4) pack: by lotus rhizome sheet food bag coating-dividing sealing, be finished product.
Beneficial effect: product of the present invention is spicy good to eat, delicate mouthfeel, tender and crisp, fresh and crisp, the distinctive fresh Flavor of tool lotus rhizome; This product nutritive value is very high, be rich in the multiple nutrients such as protein, vitamin material, be conducive to human body and absorption and digestion is carried out to food, strengthen body immunity effect, have that nourishing is nourished one's nature, beneficial blood bushing, spleen benefiting and stimulating the appetite and effect of promoting the production of body fluid to quench thirst, be a kind of nutritious snack of Appetizing spleen-tonifying.Simple to operate, easy to implement.
Detailed description of the invention
Embodiment 1
:
A processing method for spicy lotus root sheet, concrete operation step is:
(1) select materials: select Fresh & Tender in Texture, without going rotten, the lotus rhizome that has no mechanical damage is raw material, peeling after cleaning with clear water, is cut into the thin slice of 7mm;
(2) boiling: put in pot 6 premium on currency, 450 milliliters of chilli oils, 100 grams of edible refined salts, 35 grams of five-spice powders and a little green onion, garlic, lotus rhizome being divided 2 batches after boiled adds in pot, boiling 5-6 minute, makes lotus rhizome tasty and thoroughly well cooked but not mushy, then pull out, drop goes out moisture;
(3) drying: be placed on by the lotus rhizome after boiling draining in bamboo sieve, place in drying room and dry, period is stirred 6-8 time, prevent lotus rhizome to be bonded at and dry on sieve;
(4) pack: by lotus rhizome sheet food bag coating-dividing sealing, be finished product.
Embodiment 2
:
A processing method for spicy lotus root sheet, concrete operation step is:
(1) select materials: select Fresh & Tender in Texture, without going rotten, the lotus rhizome that has no mechanical damage is raw material, peeling after cleaning with clear water, is cut into the thin slice of 8mm;
(2) boiling: put into 10 premium on currency, 500 milliliters of fermented soya bean oil, 300 grams of edible refined salts, 45 grams of zanthoxylum powders and a little green onion, garlic, monosodium glutamate in pot, after boiled, lotus rhizome is added in pot in three batches, boiling 8 minutes, make lotus rhizome tasty and thoroughly well cooked but not mushy, then pull out, drop goes out moisture;
(3) drying: be placed on by the lotus rhizome after boiling draining in bamboo sieve, place in drying room and dry, period is stirred 3-5 time, prevent lotus rhizome to be bonded at and dry on sieve, after oven dry, sprinkle one deck spiced salt;
(4) pack: by lotus rhizome sheet food bag coating-dividing sealing, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the processing method of a spicy lotus root sheet, it is characterized in that: adopt fresh lotus rhizome 15 kilograms, chilli powder 500 grams, sesame oil 320 milliliters, edible 800 grams, salt, 8 liters, water and a little bruised ginger, green onion garlic, Chinese prickly ash, pepper powder are raw material, and its processing process is → boiling → drying → packaging → finished product of selecting materials, and concrete operation step is:
(1) select materials: select Fresh & Tender in Texture, without going rotten, the lotus rhizome that has no mechanical damage is raw material, peeling after cleaning with clear water, is cut into the thin slice of 3-6mm;
(2) boiling: put into 8 premium on currency, 320 milliliters of sesame oil, 800 grams of edible salt, 500 grams of chilli powders and a little bruised ginger, green onion garlic, Chinese prickly ash in pot, after boiled, lotus rhizome is added in pot in batches, boiling 45-60 minute, make lotus rhizome tasty and thoroughly well cooked but not mushy, then pull out, drop goes out moisture;
(3) drying: be placed on by the lotus rhizome after boiling draining in bamboo sieve, place in drying room and dry, period is stirred 2-3 time, prevent lotus rhizome to be bonded at and dry on sieve, after oven dry, sprinkle one deck pepper powder;
(4) pack: by lotus rhizome sheet food bag coating-dividing sealing, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410732560.6A CN104473092A (en) | 2014-12-07 | 2014-12-07 | Method for processing spicy lotus root slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410732560.6A CN104473092A (en) | 2014-12-07 | 2014-12-07 | Method for processing spicy lotus root slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104473092A true CN104473092A (en) | 2015-04-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410732560.6A Pending CN104473092A (en) | 2014-12-07 | 2014-12-07 | Method for processing spicy lotus root slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104473092A (en) |
Cited By (3)
| 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 |
| CN105192626A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Spicy stewed lotus root and making method thereof |
| CN105192625A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Spicy stewed lotus root and making method thereof |
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|---|---|---|---|---|
| CN102047944A (en) * | 2009-11-07 | 2011-05-11 | 李跃 | Process technology of dehydrated dried lotus root |
| CN102077954A (en) * | 2009-11-27 | 2011-06-01 | 杜赏 | Lotus root slice processing method |
| CN102894309A (en) * | 2012-08-31 | 2013-01-30 | 江苏省农业科学院 | Production process for puffing lotus rhizome chips, and product thereof |
| 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 |
-
2014
- 2014-12-07 CN CN201410732560.6A patent/CN104473092A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047944A (en) * | 2009-11-07 | 2011-05-11 | 李跃 | Process technology of dehydrated dried lotus root |
| CN102077954A (en) * | 2009-11-27 | 2011-06-01 | 杜赏 | Lotus root slice processing method |
| 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 |
| CN102894309A (en) * | 2012-08-31 | 2013-01-30 | 江苏省农业科学院 | Production process for puffing lotus rhizome chips, and product thereof |
Non-Patent Citations (3)
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| 灯芯绒: "《我爱凉拌菜》", 31 March 2014, 北京科学技术出版社 * |
| 范海: "《经典家常小炒》", 31 December 2011, 中国人口出版社 * |
| 魏润黔: "《食用菌实用加工技术》", 31 March 1996, 金盾出版社 * |
Cited By (3)
| 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 |
| CN105192626A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Spicy stewed lotus root and making method thereof |
| CN105192625A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Spicy stewed lotus root and making method thereof |
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Application publication date: 20150401 |