CN105029300A - Preparation process of spicy lotus root slices - Google Patents
Preparation process of spicy lotus root slices Download PDFInfo
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- CN105029300A CN105029300A CN201510517771.2A CN201510517771A CN105029300A CN 105029300 A CN105029300 A CN 105029300A CN 201510517771 A CN201510517771 A CN 201510517771A CN 105029300 A CN105029300 A CN 105029300A
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- lotus
- lotus rhizome
- preparation process
- lotus root
- sheet
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- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
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- 240000002234 Allium sativum Species 0.000 claims abstract description 3
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- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 3
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- 235000005300 cardamomo Nutrition 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 6
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- 230000003203 everyday effect Effects 0.000 claims description 4
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- 238000003756 stirring Methods 0.000 claims description 4
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- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 6
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- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite 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
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
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- 239000004278 EU approved seasoning Substances 0.000 abstract 1
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- 210000003491 skin Anatomy 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 3
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- 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
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- 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
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
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- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 239000001263 FEMA 3042 Substances 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
- 240000003889 Piper guineense Species 0.000 description 1
- 240000001085 Trapa natans Species 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
- 238000010521 absorption reaction Methods 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
- 238000009835 boiling Methods 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
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- 238000005516 engineering process Methods 0.000 description 1
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- 230000023597 hemostasis Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 230000000391 smoking effect 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
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 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
- 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
Abstract
The invention discloses a preparation process of spicy lotus root slices, belonging to the field of food processing. The preparation process is characterized by adopting 25kg of lotus roots, 3.5kg of pepper salt, 120g of pepper powder, 60g of chilli powder, 50g of cassia bark, 20g of cardamom, 45g of clove and proper amount of minced garlic, minced onion and first-grade soy sauce. The preparation process comprises the following main processing steps: sorting out, washing and peeling the lotus roots, cutting the peeled lotus roots, drying the lotus root slices, mixing the lotus root slices with seasonings, putting the lotus root slices in a jar to be pickled and turning over and mixing the materials. The preparation process has the beneficial effects that the products taste crisp, spicy and refreshing and have the peculiar crisp flavor of the lotus roots; the products have high nutritive values, are rich in various nutrients, such as proteins and vitamins, are beneficial for human bodies to digest and absorb food, have the functions of enhancing the immunities of human bodies, nourishing and cultivating nature, benefiting blood and tonifying the heart, strengthening the spleen and promoting appetite and promoting the production of body fluid to relieve thirst, and are green nutritive food suitable for people of all ages; the preparation process 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 manufacture craft 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 is processed into spicy lotus root sheet, instant, nutritious, and commodity value improves.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of manufacture craft of spicy lotus root sheet, fully remains the nutriment in raw material, and method is simple, is convenient to grasp.
The present invention solves the technical scheme that its technical problem takes: a kind of manufacture craft of spicy lotus root sheet, is characterized in that: the formula of employing has lotus rhizome 25kg, spiced salt 3.5kg, zanthoxylum powder 120g, chilli powder 60g, Chinese cassia tree 50g, cardamom 20g, cloves 45g, garlic end, onion end, one-level soy sauce is appropriate, its major processing steps is that lotus rhizome → arrangement clean plane skin → cutting → drying → spice enters cylinder and pickles → turn, and concrete operation step is as follows:
(1) clean plane skin is arranged: by lotus rhizome washes clean, lotus rhizome skin of shooting off;
(2) cutting: the lotus rhizome of peeling is cut into the lotus rhizome sheet that 6-8mm is thick;
(3) dry: by lotus rhizome sheet clear water washes clean, to drain away the water, put into drying room and dry, often stir during oven dry;
(4) spice, to enter cylinder pickled: dried lotus rhizome sheet is put into and mixes basin, with various condiment uniform mixing, add appropriate cumin powder and pepper powder, then put into cylinder;
(5) turning: every day turns 1-2 time, connect and turn over 4-6d, turn 1 time later, impel salt grain to dissolve, carry out spontaneous fermentation every 3d, is edible after 7d.
Beneficial effect: products taste crisp-fried of the present invention, spicy tasty and refreshing, there is the peculiar clear and melodious local flavor of 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 all-ages green nourishing food.Simple to operate, easy to implement.
Detailed description of the invention
Embodiment 1:
A manufacture craft for spicy lotus root sheet, mainly adopts following steps:
(1) clean plane skin is arranged: by lotus rhizome washes clean, lotus rhizome skin of shooting off;
(2) cutting: the lotus rhizome of peeling is cut into the lotus rhizome sheet that 8mm is thick;
(3) dry: by lotus rhizome sheet clear water washes clean, to drain away the water, put dry in the sun, often stir time dry;
(4) spice, to enter cylinder pickled: put into mix basin by shining into half-dried lotus rhizome sheet, with various condiment uniform mixing, spoon appropriate sesame oil and chilli oil, then put into cylinder;
(5) turning: turn 4 every day, connect and turn over 7d, turn 1 time later, impel salt grain to dissolve, carry out spontaneous fermentation every 4d, is edible after 25-30d.
Embodiment 2:
A manufacture craft for spicy lotus root sheet, mainly adopts following steps:
(1) clean plane skin is arranged: by lotus rhizome, Chinese yam washes clean, epidermis of shooting off;
(2) cutting: the raw material of peeling is cut into the sheet base that 12mm is thick;
(3) dry: by sheet base clear water washes clean, drain away the water, 2-3 hour smoked by the drying room sending into 55 DEG C, often stirs when smoking;
(4) spice, to enter cylinder pickled: put into mix basin by shining into half-dried sheet base, with various condiment uniform mixing, then add appropriate vanillic aldehyde and water caltrop starch, then put into cylinder;
(5) turning: turn 1 every day, connect and turn over 8d, turn 1 time later, impel salt grain to dissolve, carry out spontaneous fermentation every 6d, is edible after 20d.
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. a manufacture craft for spicy lotus root sheet, is characterized in that: the formula of employing has lotus rhizome 25kg, spiced salt 3.5kg, zanthoxylum powder 120g, chilli powder 60g, Chinese cassia tree 50g, cardamom 20g, cloves 45g, garlic end, onion end, one-level soy sauce is appropriate, its major processing steps is that lotus rhizome → arrangement clean plane skin → cutting → drying → spice enters cylinder and pickles → turn, and concrete operation step is as follows:
(1) clean plane skin is arranged: by lotus rhizome washes clean, lotus rhizome skin of shooting off;
(2) cutting: the lotus rhizome of peeling is cut into the lotus rhizome sheet that 6-8mm is thick;
(3) dry: by lotus rhizome sheet clear water washes clean, to drain away the water, put into drying room and dry, often stir during oven dry;
(4) spice, to enter cylinder pickled: dried lotus rhizome sheet is put into and mixes basin, with various condiment uniform mixing, add appropriate cumin powder and pepper powder, then put into cylinder;
(5) turning: every day turns 1-2 time, connect and turn over 4-6d, turn 1 time later, impel salt grain to dissolve, carry out spontaneous fermentation every 3d, is edible after 7d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510517771.2A CN105029300A (en) | 2015-08-23 | 2015-08-23 | Preparation process of spicy lotus root slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510517771.2A CN105029300A (en) | 2015-08-23 | 2015-08-23 | Preparation process of spicy lotus root slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029300A true CN105029300A (en) | 2015-11-11 |
Family
ID=54436750
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510517771.2A Pending CN105029300A (en) | 2015-08-23 | 2015-08-23 | Preparation process of spicy lotus root slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029300A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874186A (en) * | 2017-11-23 | 2018-04-06 | 五河童师傅食品有限公司 | A kind of preparation method of instant carrot piece |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738458A (en) * | 2015-03-28 | 2015-07-01 | 曹石 | Process for producing spicy-hot yam slices |
| CN104757493A (en) * | 2015-03-28 | 2015-07-08 | 赵慧 | Method for processing pickled lotus root slices |
-
2015
- 2015-08-23 CN CN201510517771.2A patent/CN105029300A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738458A (en) * | 2015-03-28 | 2015-07-01 | 曹石 | Process for producing spicy-hot yam slices |
| CN104757493A (en) * | 2015-03-28 | 2015-07-08 | 赵慧 | Method for processing pickled lotus root slices |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874186A (en) * | 2017-11-23 | 2018-04-06 | 五河童师傅食品有限公司 | A kind of preparation method of instant carrot piece |
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