CN105192626A - Spicy stewed lotus root and making method thereof - Google Patents
Spicy stewed lotus root and making method thereof Download PDFInfo
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- CN105192626A CN105192626A CN201510629347.7A CN201510629347A CN105192626A CN 105192626 A CN105192626 A CN 105192626A CN 201510629347 A CN201510629347 A CN 201510629347A CN 105192626 A CN105192626 A CN 105192626A
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Abstract
The invention discloses spicy stewed lotus root and a making method thereof. The making method includes: 1), placing red dates and Chinese wolfberry fruit in water for thermal treatment, and filtering to obtain filtrate to prepare superior liquid; 2), heating and boiling the superior liquid, soup stock, salt, sugar, gourmet powder, chicken essence and water after being mixed to prepare stewing water; 3), disposing finished lotus root segments in the stewing water for stewing and boiling treatment to obtain an initial stewed lotus root product; 4), making the initial stewed lotus root product to be lotus root slices and/or lotus root cubes, disposing the lotus root slices and/or cubes into a drum containing marinade for rolling and blending to obtain the spicy stewed lotus root, wherein the marinade contains the soup stock and chili oil. The spicy stewed lotus root made by the method has excellent taste and is less prone to breaking and low in fungus content, thereby being supportive of long-time storage.
Description
Technical field
The present invention relates to lotus root goods, particularly, relate to a kind of fragrant peppery halogen lotus root and preparation method thereof.
Background technology
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, its effect more very; The lotus root of boiling is sweet in flavor and warm in property, and energy defaecation antidiarrheal, 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.
Fragrant peppery halogen lotus root is by lotus rhizome by the product after thick gravy stew in soy sauce, can not only improve the mouthfeel of lotus root, also can improve the nutritive value of lotus root further simultaneously.But in the prior art, obtained perfume (or spice) peppery halogen lotus root exists frangible defect, and this not only affects the attractive in appearance of fragrant peppery halogen lotus root, bring great inconvenience also to the transport of fragrant peppery halogen lotus root and preservation simultaneously.
Summary of the invention
The object of this invention is to provide a kind of fragrant peppery halogen lotus root and preparation method thereof, obtain fragrant peppery halogen lotus root by the method and not only there is excellent mouthfeel, simultaneously non-friable and few and then can preserve for a long time containing bacterium.
To achieve these goals, the invention provides the preparation method of the peppery halogen lotus root of a kind of perfume (or spice), comprising:
1) heat treatment in water by red date and the fruit of Chinese wolfberry, then crosses the obtained upper feed liquid of leaching filtrate;
2) obtained bittern is boiled in heating after the mixing of upper feed liquid, long-used soup, salt, sugar, monosodium glutamate, chickens' extract and water;
3) by finishing after lotus root section be placed in bittern carry out halogen boil process with obtained halogen lotus root first product;
4) halogen lotus root first product is made lotus root sheet and/or lotus root fourth, be then placed in the cylinder filling thick gravy and carry out rolling and mix juice with the peppery halogen lotus root of obtained perfume (or spice);
Wherein, described thick gravy contains described long-used soup and chili oil.
Present invention also offers a kind of fragrant peppery halogen lotus root, this lotus root is obtained by the preparation of above-mentioned method.
By technique scheme, heating after the mixing of upper feed liquid, long-used soup, salt, sugar, monosodium glutamate, chickens' extract and water, by first by red date and the obtained upper feed liquid of fruit of Chinese wolfberry heat treatment in water, is then boiled obtained bittern by the present invention.Then carry out halogen boil the obtained halogen lotus root first product of process by lotus root section being placed in bittern, finally halogen lotus root first product is filled in the cylinder of thick gravy and carry out rolling and mix juice with the peppery halogen lotus root of obtained perfume (or spice).Wherein, utilize the synergy of red date, the fruit of Chinese wolfberry, long-used soup, salt, sugar, monosodium glutamate, chickens' extract and water, not only make the peppery halogen lotus root of perfume (or spice) obtained have excellent mouthfeel, also make the tenacity excellent of the perfume (or spice) peppery halogen lotus root obtained to prevent the fragmentation of fragrant peppery halogen lotus root simultaneously; In addition, the mode by rolling carries out mixing the percentage of damage that juice also can reduce fragrant peppery halogen lotus root further.
Other features and advantages of the present invention are described in detail in detailed description of the invention part subsequently.
Detailed description of the invention
Below the specific embodiment of the present invention is described in detail.Should be understood that, detailed description of the invention described herein, only for instruction and explanation of the present invention, is not limited to the present invention.
The invention provides the preparation method of the peppery halogen lotus root of a kind of perfume (or spice), comprising:
1) heat treatment in water by red date and the fruit of Chinese wolfberry, then crosses the obtained upper feed liquid of leaching filtrate;
2) obtained bittern is boiled in heating after the mixing of upper feed liquid, long-used soup, salt, sugar, monosodium glutamate, chickens' extract and water;
3) by finishing after lotus root section be placed in bittern carry out halogen boil process with obtained halogen lotus root first product;
4) halogen lotus root first product is made lotus root sheet and/or lotus root fourth, be then placed in the cylinder filling thick gravy and carry out rolling and mix juice with the peppery halogen lotus root of obtained perfume (or spice);
Wherein, described thick gravy contains described long-used soup and chili oil.
In step 1 of the present invention) in, the concrete consumption of each material can be selected in wide scope, but in order to make the upper feed liquid that obtains and step 2) in each material between there is more excellent synergy, preferably, in step 1) in, relative to the water of 100 weight portions, the consumption of red date is 20-40 weight portion, and the consumption of the fruit of Chinese wolfberry is 20-40 weight portion.
In step 1 of the present invention) in, heat treated actual conditions can be selected in wide scope, but in order to make the upper feed liquid that obtains and step 2) in each material between there is more excellent synergy, preferably, heat treatment at least meets the following conditions: heat treatment temperature is 95-105 DEG C, and heat treatment time is 1-2h.
In step 2 of the present invention) in, the concrete consumption of each material can be selected in wide scope, but has more excellent synergy in order to make between each material, preferably, in step 2) in, relative to the upper feed liquid of 100 weight portions, the consumption of long-used soup is 1-3 weight portion, and the consumption of salt is 6-12 weight portion, the consumption of sugar is 5-10 weight portion, the consumption of monosodium glutamate is 7-14 weight portion, and the consumption of chickens' extract is 7-14 weight portion, and the consumption of water is 400-600 weight portion.
In step 2 of the present invention) in, heat the actual conditions boiled to select in wide scope, but in order to can mix fully between each material and synergy between each material play more excellent, preferably, heating is boiled and is at least met the following conditions: boiling temps is 95-105 DEG C, and boiling time is 4-7min.
In step 3 of the present invention) in, the actual conditions that halogen boils can be selected in wide scope, but in order to make lotus root section can in bittern stew in soy sauce fully, preferably, in step 3) in, halogen boils and at least meets the following conditions: it is 95-105 DEG C that halogen boils temperature, and the halogen time of boiling is 15-25min.
In step 4 of the present invention) in, concrete component in thick gravy can be selected in wide scope, but in order to make obtained fragrant peppery halogen lotus root have more excellent mouthfeel, preferably, in step 4) described thick gravy in, the weight ratio of described long-used soup and chili oil is 3-5:1.
In step 4 of the present invention) in, concrete consumption in thick gravy can be selected in wide scope, but in order to make obtained fragrant peppery halogen lotus root have more excellent mouthfeel, preferably, relative to described lotus root sheet and/or the lotus root fourth of 100 weight portions, the consumption of described thick gravy is 5-7 weight portion.
In step 4 of the present invention) in, the thickness of lotus root sheet can be selected in wide scope, but in order to make obtained fragrant peppery halogen lotus root be convenient to eat, preferably, in step 4) in, the thickness of lotus root sheet is 3-5mm.
In the present invention, the concrete component of long-used soup and preparation method can change in wide scope, but in order to make the peppery halogen lotus root of the perfume (or spice) delicious and crisp more obtained, preferably, in step 2) before, the method also comprises:
A) Chinese prickly ash, cloves, Radix Glycyrrhizae, cassia bark, tsaoko and fennel seeds quick-fried are obtained quick-fried spice;
B) by quick-fried spice, ginger splices, the head of garlic, hot red pepper, soy sauce, rock sugar, rice wine, salt and water boil and heated at constant temperature, obtained long-used soup is then filtered;
Wherein, relative to the water of 3000 weight portions, the consumption of Chinese prickly ash is 3-5 weight portion, the consumption of cloves is 3-5 weight portion, the consumption of Radix Glycyrrhizae is 3-5 weight portion, the consumption of cassia bark is 3-5 weight portion, the consumption of tsaoko is 0.5-1 weight portion, and the consumption of fennel seeds is 3-5 weight portion, and the consumption of ginger splices is 45-55 weight portion, the consumption of the head of garlic is 75-85 weight portion, the consumption of hot red pepper is 45-55 weight portion, and the consumption of soy sauce is 290-320 weight portion, and the consumption of rock sugar is 90-110 weight portion, the consumption of rice wine is 550-650 weight portion, and the consumption of salt is 18-22 weight portion.
In the preparation method of above-mentioned long-used soup, the actual conditions of heated at constant temperature can be selected in wide scope, but in order to make nutritional labeling between each material to merge fully, preferably, heated at constant temperature at least meets the following conditions: heating-up temperature is 95-105 DEG C, and the heat time is 2-3h.
In addition, consider that the quality of lotus root section can affect the quality of fragrant peppery halogen lotus root, preferably, in step 2) before, the method also comprises: the lotus root section after the lotus rhizome removal rhizoma nelumbinis after cleaning and lotus root leather must being repaired, and the lotus root section after finishing is placed in water with for subsequent use.
On the basis of the above, in order to the peppery halogen lotus root of perfume (or spice) is convenient to preserve, preferably, in step 4) after, the method also comprises: peppery for perfume (or spice) halogen lotus root is carried out vacuum packaging, and vacuum-packed condition is at least satisfied: heat-sealing temperature is 175-185 DEG C, and the heat-sealing time is 20-25s, vacuum is-0.15 ~-0.05Mpa, and the pumpdown time is 50-60s.
In addition, in order to the peppery halogen lotus root of perfume (or spice) is convenient to preserve, preferably, in step 4) after, the method also comprises carries out sterilization treatment by peppery for perfume (or spice) halogen lotus root, and at least meets the following conditions: sterilising temp is 110-125 DEG C, and sterilization time is 13-18min.
Present invention also offers a kind of fragrant peppery halogen lotus root, this lotus root is obtained by the preparation of above-mentioned method.
Below will be described the present invention by preparation example, embodiment and test example.
Preparation example 1
A) Chinese prickly ash, cloves, Radix Glycyrrhizae, cassia bark, tsaoko and fennel seeds quick-fried are obtained quick-fried spice;
B) heated at constant temperature 2.5h by quick-fried spice, ginger splices, the head of garlic, hot red pepper, soy sauce, rock sugar, rice wine, salt and water boil and at 100 DEG C, then filters obtained long-used soup; Wherein, the weight ratio of water, Chinese prickly ash, cloves, Radix Glycyrrhizae, cassia bark, tsaoko, fennel seeds, ginger splices, the head of garlic, hot red pepper, soy sauce, rock sugar, rice wine and salt is 3000:4:4:4:4:0.8:4:50:80:50:300:100:600:20.
Embodiment 1
1) the heat treatment 1.5h (weight ratio of water, red date and the fruit of Chinese wolfberry is 100:30:30) in the water of 100 DEG C by red date and the fruit of Chinese wolfberry, then crosses the obtained upper feed liquid of leaching filtrate;
2) by upper feed liquid, long-used soup, salt, sugar, monosodium glutamate, chickens' extract and water according to after the weight ratio mixing of 100:2:9:7:10:10:500 at 100 DEG C heating boil 6min and obtain bittern;
3) bittern that the lotus root section after finishing is placed in 100 DEG C is carried out halogen and boil process 20min with obtained halogen lotus root first product; Wherein, before halogen boils process, the pre-treatment of lotus root section is: get uniform second and Section of three lotus root section, removes damage and brown stain position, then cleans and remove rhizoma nelumbinis and lotus root skin, is finally placed in water with the lotus root section after stand-by i.e. finishing.
4) above-mentioned halogen lotus root first product is made the lotus root sheet that thickness is 4mm, then be placed in the cylinder filling thick gravy (weight ratio of long-used soup and chili oil is 4:1) to carry out rolling and mix juice with obtained perfume (or spice) peppery halogen lotus root A1, wherein, the weight ratio of lotus root sheet and thick gravy is 100:6.
Embodiment 2
1) the heat treatment 1h (weight ratio of water, red date and the fruit of Chinese wolfberry is 100:20:20) in the water of 95 DEG C by red date and the fruit of Chinese wolfberry, then crosses the obtained upper feed liquid of leaching filtrate;
2) by upper feed liquid, long-used soup, salt, sugar, monosodium glutamate, chickens' extract and water according to after the weight ratio mixing of 100:1:6:5:7:7:400 at 95 DEG C heating boil 4min and obtain bittern;
3) bittern that the lotus root section after finishing is placed in 95 DEG C is carried out halogen and boil process 15min with obtained halogen lotus root first product; Wherein, before halogen boils process, the pre-treatment of lotus root section is: get uniform second and Section of three lotus root section, removes damage and brown stain position, then cleans and remove rhizoma nelumbinis and lotus root skin, is finally placed in water with the lotus root section after stand-by i.e. finishing.
4) above-mentioned halogen lotus root first product is made the lotus root sheet that thickness is 3mm, then be placed in the cylinder filling thick gravy (weight ratio of long-used soup and chili oil is 3:1) to carry out rolling and mix juice with obtained perfume (or spice) peppery halogen lotus root A2, wherein, the weight ratio of lotus root sheet and thick gravy is 100:5.
Embodiment 3
1) the heat treatment 2h (weight ratio of water, red date and the fruit of Chinese wolfberry is 100:40:40) in the water of 105 DEG C by red date and the fruit of Chinese wolfberry, then crosses the obtained upper feed liquid of leaching filtrate;
2) by upper feed liquid, long-used soup, salt, sugar, monosodium glutamate, chickens' extract and water according to after the weight ratio mixing of 100:3:12:10:14:14:600 at 105 DEG C heating boil 7min and obtain bittern;
3) bittern that the lotus root section after finishing is placed in 105 DEG C is carried out halogen and boil process 25min with obtained halogen lotus root first product; Wherein, before halogen boils process, the pre-treatment of lotus root section is: get uniform second and Section of three lotus root section, removes damage and brown stain position, then cleans and remove rhizoma nelumbinis and lotus root skin, is finally placed in water with the lotus root section after stand-by i.e. finishing.
4) above-mentioned halogen lotus root first product is made the lotus root sheet that thickness is 5mm, then be placed in the cylinder filling thick gravy (weight ratio of long-used soup and chili oil is 5:1) to carry out rolling and mix juice with obtained perfume (or spice) peppery halogen lotus root A3, wherein, the weight ratio of lotus root sheet and thick gravy is 100:7.
Embodiment 4
Obtained fragrant peppery halogen lotus root A4 is carried out according to the method for embodiment 1, difference is, in step 4) after, also comprise and peppery for perfume (or spice) halogen lotus root is carried out vacuum packaging, and vacuum-packed condition meets: heat-sealing temperature is 180 DEG C, the heat-sealing time is 24s, and vacuum is-0.10Mpa, and the pumpdown time is 55s.
Embodiment 5
Carry out obtained fragrant peppery halogen lotus root A5 according to the method for embodiment 1, difference is, in step 4) after, also comprise peppery for perfume (or spice) halogen lotus root sterilizing 15min at 121 DEG C.
Comparative example 1
Carry out obtained fragrant peppery halogen lotus root B1 according to the method for embodiment 1, difference is, step 1) in do not use red date.
Comparative example 2
Carry out obtained fragrant peppery halogen lotus root B2 according to the method for embodiment 1, difference is, step 1) in do not use the fruit of Chinese wolfberry.
Comparative example 3
Carry out obtained fragrant peppery halogen lotus root B3 according to the method for embodiment 1, difference is, step 2) in do not use feed liquid.
Comparative example 4
Carry out obtained fragrant peppery halogen lotus root B4 according to the method for embodiment 1, difference is, step 3) in do not use halogen to boil process, but pickle 2h at 25 DEG C.
Comparative example 5
Carry out obtained fragrant peppery halogen lotus root B5 according to the method for embodiment 1, difference is, step 4) in do not use cylinder to carry out rolling to mix juice, but undertaken mixing juice by the mode of stirring.
Test example 1
The peppery halogen lotus root of above-mentioned obtained perfume (or spice) is tasted, adds up the percentage of damage of the obtained peppery halogen lotus root of perfume (or spice) simultaneously
concrete outcome is in table 1.
Test example 2
Detected the total plate count η (cfu/mg) of the peppery halogen lotus root of above-mentioned obtained perfume (or spice) by the method for plate culture count, concrete outcome is in table 1.
Table 1
| Mouthfeel | W(％) | η(cfu/mg) | |
| A1 | Delicious and crisp, entrance is first peppery rear sweet | 3 | 10 |
| A2 | Delicious and crisp, entrance is first peppery rear sweet | 2 | 11 |
| A3 | Delicious and crisp, entrance is first peppery rear sweet | 2 | 9 |
| A4 | Delicious and crisp, entrance is first peppery rear sweet | 4 | 9 |
| A5 | Delicious and crisp, entrance is first peppery rear sweet | 3 | 6 |
| B1 | Crisp but fragrance is not good enough, entrance is first peppery rear sweet, but sweet taste is not enough | 4 | 13 |
| B2 | Crisp but fragrance is not good enough, entrance is first peppery rear sweet, but sweet taste is not enough | 4 | 11 |
| B3 | Crisp but fragrance is not good enough, entrance is first peppery rear sweet, but sweet taste is not enough | 3 | 12 |
| B4 | Crisp and fragrance is not good enough, entrance is first peppery rear not sweet, but sweet taste is not enough | 4 | 13 |
| B5 | Delicious and crisp, entrance is first peppery rear sweet | 10 | 10 |
Known by above-described embodiment, comparative example and test example, the peppery halogen lotus root of the perfume (or spice) that method provided by the invention obtains not only has excellent mouthfeel, simultaneously non-friable and few and then can preserve for a long time containing bacterium.
More than describe the preferred embodiment of the present invention in detail; but the present invention is not limited to the detail in above-mentioned embodiment, within the scope of technical conceive of the present invention; can carry out multiple simple variant to technical scheme of the present invention, these simple variant all belong to protection scope of the present invention.
It should be noted that in addition, each concrete technical characteristic described in above-mentioned detailed description of the invention, in reconcilable situation, can be combined by any suitable mode, in order to avoid unnecessary repetition, the present invention illustrates no longer separately to various possible combination.
In addition, also can be combined between various different embodiment of the present invention, as long as it is without prejudice to thought of the present invention, it should be considered as content disclosed in this invention equally.
Claims (10)
1. a preparation method for the peppery halogen lotus root of perfume (or spice), is characterized in that, comprising:
1) heat treatment in water by red date and the fruit of Chinese wolfberry, then crosses the obtained upper feed liquid of leaching filtrate;
2) obtained bittern is boiled in heating after the mixing of described upper feed liquid, long-used soup, salt, sugar, monosodium glutamate, chickens' extract and water;
3) by finishing after lotus root section be placed in described bittern carry out halogen boil process with obtained halogen lotus root first product;
4) described halogen lotus root first product is made lotus root sheet and/or lotus root fourth, be then placed in the cylinder filling thick gravy and carry out rolling and mix juice with the peppery halogen lotus root of obtained perfume (or spice);
Wherein, described thick gravy contains described long-used soup and chili oil.
2. preparation method according to claim 1, wherein, in step 1) in, relative to the water of 100 weight portions, the consumption of described red date is 20-40 weight portion, and the consumption of the described fruit of Chinese wolfberry is 20-40 weight portion;
Preferably, described heat treatment at least meets the following conditions: heat treatment temperature is 95-105 DEG C, and heat treatment time is 1-2h.
3. preparation method according to claim 1 and 2, wherein, in step 2) in, relative to the upper feed liquid of 100 weight portions, the consumption of described long-used soup is 1-3 weight portion, and the consumption of described salt is 6-12 weight portion, the consumption of described sugar is 5-10 weight portion, the consumption of described monosodium glutamate is 7-14 weight portion, and the consumption of described chickens' extract is 7-14 weight portion, and the consumption of described water is 400-600 weight portion;
Preferably, described heating is boiled and is at least met the following conditions: boiling temps is 95-105 DEG C, and boiling time is 4-7min.
4. preparation method according to claim 3, wherein, in step 3) in, described halogen boils and at least meets the following conditions: it is 95-105 DEG C that halogen boils temperature, and the halogen time of boiling is 15-25min.
5. preparation method according to claim 4, wherein, in described thick gravy, the weight ratio of described long-used soup and chili oil is 3-5:1;
Preferably, relative to described lotus root sheet and/or the lotus root fourth of 100 weight portions, the consumption of described thick gravy is 5-7 weight portion;
More preferably, the thickness of described lotus root sheet is 3-5mm.
6. the preparation method according to claim 4 or 5, wherein, in step 2) before, described method also comprises:
A) Chinese prickly ash, cloves, Radix Glycyrrhizae, cassia bark, tsaoko and fennel seeds quick-fried are obtained quick-fried spice;
B) by quick-fried spice, ginger splices, the head of garlic, hot red pepper, soy sauce, rock sugar, rice wine, salt and water boil and heated at constant temperature, obtained long-used soup is then filtered;
Wherein, relative to the water of 3000 weight portions, the consumption of described Chinese prickly ash is 3-5 weight portion, the consumption of described cloves is 3-5 weight portion, the consumption of described Radix Glycyrrhizae is 3-5 weight portion, the consumption of described cassia bark is 3-5 weight portion, the consumption of described tsaoko is 0.5-1 weight portion, the consumption of described fennel seeds is 3-5 weight portion, the consumption of described ginger splices is 45-55 weight portion, the consumption of the described head of garlic is 75-85 weight portion, the consumption of described hot red pepper is 45-55 weight portion, the consumption of described soy sauce is 290-320 weight portion, the consumption of described rock sugar is 90-110 weight portion, the consumption of described rice wine is 550-650 weight portion, the consumption of described salt is 18-22 weight portion,
Preferably, described heated at constant temperature at least meets the following conditions: heating-up temperature is 95-105 DEG C, and the heat time is 2-3h.
7. the preparation method according to claim 4 or 5, wherein, in step 2) before, described method also comprises: the lotus rhizome removal rhizoma nelumbinis after cleaning and lotus root leather are obtained the lotus root section after described finishing, and the lotus root section after described finishing is placed in water with for subsequent use.
8. the preparation method according to claim 4 or 5, wherein, in step 4) after, described method also comprises: peppery for described perfume (or spice) halogen lotus root is carried out vacuum packaging, and described vacuum-packed condition is at least satisfied: heat-sealing temperature is 175-185 DEG C, the heat-sealing time is 20-25s, and vacuum is-0.15 ~-0.05Mpa, and the pumpdown time is 50-60s.
9. the preparation method according to claim 4 or 5, wherein, in step 4) after, described method also comprises carries out sterilization treatment by peppery for described perfume (or spice) halogen lotus root, and at least meets the following conditions: sterilising temp is 110-125 DEG C, and sterilization time is 13-18min.
10. the peppery halogen lotus root of perfume (or spice), is characterized in that, the peppery halogen lotus root of described perfume (or spice) is obtained by the method preparation in claim 1-9 described in any one.
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| 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 |
| CN106262147A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of stew in soy sauce Rhizoma Nelumbinis and preparation method thereof |
| CN109511902A (en) * | 2018-12-14 | 2019-03-26 | 华南农业大学 | A kind of preparation method of Salt roasted chicken compounding thick gravy |
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Application publication date: 20151230 |