CN105614763A - Method for making fried lotus root chips - Google Patents
Method for making fried lotus root chips Download PDFInfo
- Publication number
- CN105614763A CN105614763A CN201511000967.0A CN201511000967A CN105614763A CN 105614763 A CN105614763 A CN 105614763A CN 201511000967 A CN201511000967 A CN 201511000967A CN 105614763 A CN105614763 A CN 105614763A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- lotus
- fried
- root bar
- bar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of food processing, in particular to a method for making fried lotus root chips. The method comprises the steps that after fresh lotus roots are completely cleaned, part of the lotus roots are dewatered and softened, and then cut, and the breakage rate of the lotus chips is reduced; the lotus chips are pre-cooked, quickly frozen, and then deeply fried. The made lotus root chips have the advantages of being crispy in exterior and glutinous in interior and strong in lotus root fragrance, and are very popular with people.
Description
Technical field
The present invention relates to food processing field, especially a kind of fried lotus root bar making method.
Background technology
Every hectogram lotus root contains moisture 77.9 grams, 1.0 grams, protein, anti-0.1 gram of fat, 19.8 grams, carbohydrate, heat 84 kilocalories, robust fibre 0.5 gram, ash content 0.7 gram, calcium 19 milligrams, 51 milligrams, phosphorus, iron 0.5 milligram, carotene 0.02 milligram, VitB1 0.11 milligram, 0.04 milligram, riboflavin, nicotinic acid 0.4 milligram, 25 milligrams, xitix.
The traditional Chinese medical science thinks that lotus root is sweet in flavor and warm in property, energy spleen benefiting and stimulating the appetite, and benefit blood bushing, therefore main tonifying the five internal organs, have the effect helping digestion, quenching the thirst, promote the production of body fluid.
Lotus rhizome is the food that people extremely like. Take lotus rhizome as the unremitting pursue that main raw material makes that various acat is food worker always.
Summary of the invention
For utilizing lotus rhizome to make delicious fried lotus root bar, the present invention provides the making method of a kind of fried lotus root bar, and after being cleaned out by fresh lotus rhizome, first partial dehydration softens, then carries out cutting, reduces the cataclasm rate of lotus root bar; Again lotus root bar is precooked, quick-frozen, then carry out fried, the lotus root bar of making has in outer shortcake glutinous, and the aromatic strongly fragrant feature of lotus root, is loved by the people.
The present invention is achieved by the following technical programs:
A kind of fried lotus root bar making method, it is characterised in that comprise the following steps:
(1) lotus rhizome cleaning: cleaned out by aging fresh lotus rhizome, removes tender joint and lotus root must;
(2) dewater: the fresh lotus rhizome of the band rhizoma nelumbinis cleaned out is put into the dehydration of drying unit warm air drying, drying temperature 40-50 degree, 8-12 hour time of drying, whole lotus root dehydration rate 20%-30%;
(3) slitting boiling: the lotus root section that the lotus rhizome dewatered through step (2) is cut into 8-10 centimetre, is then cut into the lotus root bar of sectional area 0.16-0.36 square centimeter; The lotus root bar cut is put into continuous cooking machine boiling 5-10 minute;
(4) freezing: the lotus root bar of boiling step (3) completed is put into flowing water and cooled rapidly, then put into quick-frozen 30-50 minute of the quick freezing repository of-30 ~-35 degree, it is transferred to that-18 degree are following freezes storehouse preservation;
(5) fried: to have got freezing lotus root bar, by steam, except icing equipment is removed after the ice crystal of surface, to be placed in rapidly frying pan fried, Oil-temperature control at 160-180 degree, deep-fat frying time 3-5 minute; Go out pot drain can carry out packing, edible.
The fried lotus root bar making method of the present invention, in described step (3), the lotus root section and the lotus root bar that cut first were immersed in the salt solution of 0.5%-1% before entering next process, avoided lotus root bar brown stain, made the lotus root bar color obfuscation blasted.
The fried lotus root bar making method of the present invention, in described step (5), goes out lotus root bar to be carried out seasoning after pot lotus root bar is fried, to adapt to the taste of different human consumer.
In step (5) described in the fried lotus root bar making method of the present invention, lotus root bar enter pot fried before first wrap up in one layer of lotus root starch, W-Gum, wheat starch or other food starchs on described lotus root bar surface, putting into frying pan again carries out fried, and fried latter made fried lotus root bar skin is more crisp.
5. fried lotus root bar making method as claimed in claim 1, described lotus rhizome is wild aging lotus rhizome, adopts wild aging lotus rhizome to be raw material, and owing to starch content is higher, and lotus root perfume (or spice) is stronger, and frying lotus root bar quality out is better, glutinous in the more outer shortcake of mouthfeel.
Embodiment
Below by embodiment, the present invention is further described.
Embodiment 1:
A kind of fried lotus root bar making method, it is characterised in that comprise the following steps:
(1) lotus rhizome cleaning: cleaned out by aging fresh lotus rhizome, removes tender joint and lotus root must;
(2) dewater: the fresh lotus rhizome of the band rhizoma nelumbinis cleaned out is put into the dehydration of drying unit warm air drying, drying temperature 40-50 degree, 8 hours time of drying, whole lotus root dehydration rate 20%-30%;
(3) slitting boiling: the lotus root section that the lotus rhizome dewatered through step (2) is cut into 8-10 centimetre, is then cut into the lotus root bar of sectional area 0.16-0.36 square centimeter; The lotus root bar cut is put into continuous cooking machine boiling 10 minutes;
(4) freezing: the lotus root bar of boiling step (3) completed is put into flowing water and cooled rapidly, then put into the quick-frozen 30 minutes of the quick freezing repository of-30 ~-35 degree, it is transferred to that-18 degree are following freezes storehouse preservation;
(5) fried: to have got freezing lotus root bar, by steam, except icing equipment is removed after the ice crystal of surface, to be placed in rapidly frying pan fried, Oil-temperature control at 160-180 degree, deep-fat frying time 3-5 minute; Go out pot drain after with fried chicken powder carry out seasoning can carry out packing, edible.
Embodiment 2:
A kind of fried lotus root bar making method, it is characterised in that comprise the following steps:
(1) lotus rhizome cleaning: cleaned out by aging fresh lotus rhizome, removes tender joint and lotus root must;
(2) dewater: the fresh lotus rhizome of the band rhizoma nelumbinis cleaned out is put into the dehydration of drying unit warm air drying, drying temperature 40-50 degree, 8 hours time of drying, whole lotus root dehydration rate 20%-30%;
(3) slitting boiling: the lotus root section that the lotus rhizome dewatered through step (2) is cut into 8-10 centimetre, is then cut into the lotus root bar of sectional area 0.16-0.36 square centimeter, is immersed in the salt solution of 0.5%; Taking out lotus root bar, drain well, puts into continuous cooking machine boiling 10 minutes;
(4) freezing: the lotus root bar of boiling step (3) completed is put into flowing water and cooled rapidly, then put into the quick-frozen 30 minutes of the quick freezing repository of-30 ~-35 degree, it is transferred to that-18 degree are following freezes storehouse preservation;
(5) fried: to have got freezing lotus root bar, by steam, except icing equipment is removed after the ice crystal of surface, to be placed in rapidly frying pan fried, Oil-temperature control at 160-180 degree, deep-fat frying time 3-5 minute; Go out pot drain can carry out packing, edible.
Embodiment 3:
A kind of fried lotus root bar making method, it is characterised in that comprise the following steps:
(1) lotus rhizome cleaning: cleaned out by aging fresh lotus rhizome, removes tender joint and lotus root must;
(2) dewater: the fresh lotus rhizome of the band rhizoma nelumbinis cleaned out is put into the dehydration of drying unit warm air drying, drying temperature 40-50 degree, 8 hours time of drying, whole lotus root dehydration rate 20%-30%;
(3) slitting boiling: the lotus root section that the lotus rhizome dewatered through step (2) is cut into 8-10 centimetre, is then cut into the lotus root bar of sectional area 0.16-0.36 square centimeter; The lotus root bar cut is put into continuous cooking machine boiling 10 minutes;
(4) freezing: the lotus root bar of boiling step (3) completed is put into flowing water and cooled rapidly, then put into the quick-frozen 30 minutes of the quick freezing repository of-30 ~-35 degree, it is transferred to that-18 degree are following freezes storehouse preservation;
(5) fried: to have got freezing lotus root bar, by steam except icing equipment add after removing surface ice crystal lotus root bar weight 5% lotus root starch fully mix thoroughly, be placed in rapidly frying pan fried, Oil-temperature control at 160-180 degree, deep-fat frying time 3-5 minute; Go out and can carry out after pot drains cooling packing, eating.
Claims (5)
1. a fried lotus root bar making method, it is characterised in that comprise the following steps:
(1) lotus rhizome cleaning: cleaned out by aging fresh lotus rhizome, removes tender joint and lotus root must;
(2) dewater: the fresh lotus rhizome of the band rhizoma nelumbinis cleaned out is put into the dehydration of drying unit warm air drying, drying temperature 40-50 degree, 8-12 hour time of drying, whole lotus root dehydration rate 20%-30%;
(3) slitting boiling: the lotus root section that the lotus rhizome dewatered through step (2) is cut into 8-10 centimetre, is then cut into the lotus root bar of sectional area 0.16-0.36 square centimeter; The lotus root bar cut is put into continuous cooking machine boiling 5-10 minute;
(4) freezing: the lotus root bar of boiling step (3) completed is put into flowing water and cooled rapidly, then put into quick-frozen 30-50 minute of the quick freezing repository of-30 ~-35 degree, it is transferred to that-18 degree are following freezes storehouse preservation;
(5) fried: to have got freezing lotus root bar, by steam, except icing equipment is removed after the ice crystal of surface, to be placed in rapidly frying pan fried, Oil-temperature control at 160-180 degree, deep-fat frying time 3-5 minute; Go out pot drain can carry out packing, edible.
2. fried lotus root bar making method as claimed in claim 1, it is characterised in that in described step (3), the lotus root section and the lotus root bar that cut first were immersed in the salt solution of 0.5%-1% before entering next process.
3. lotus root bar making method as claimed in claim 1 fried, it is characterised in that in described step (5), lotus root bar fried go out pot afterwards lotus root bar is carried out seasoning while hot.
4. lotus root bar making method as claimed in claim 1 fried, it is characterised in that in described step (5), lotus root bar enter pot fried before elder generation wrap up in one layer of lotus root starch, W-Gum or wheat starch on described lotus root bar surface, then put into frying pan and carry out fried.
5. fried lotus root bar making method as claimed in claim 1, it is characterised in that described lotus rhizome is wild aging lotus rhizome.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511000967.0A CN105614763A (en) | 2015-12-29 | 2015-12-29 | Method for making fried lotus root chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511000967.0A CN105614763A (en) | 2015-12-29 | 2015-12-29 | Method for making fried lotus root chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614763A true CN105614763A (en) | 2016-06-01 |
Family
ID=56030460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511000967.0A Withdrawn CN105614763A (en) | 2015-12-29 | 2015-12-29 | Method for making fried lotus root chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614763A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213305A (en) * | 2016-07-14 | 2016-12-14 | 华中农业大学 | A kind of preparation method of normal temperature and pressure low acrylamide content fried lotus root chips |
| 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 |
| CN112826054A (en) * | 2021-02-20 | 2021-05-25 | 扬州天成食品有限公司 | Processing technology of quick-frozen lotus root sticks |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648741A (en) * | 2012-05-11 | 2012-08-29 | 张镰斧 | Method for preparing fried snack food at low temperature |
| CN102870865A (en) * | 2012-10-30 | 2013-01-16 | 大连鹤菲英博科技有限公司 | Preparation method of dehydrated lotus root |
| 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 |
| CN104172016A (en) * | 2014-07-22 | 2014-12-03 | 宝应县神禾食品厂 | Cooking and frying process for hammered lotus roots |
| CN104305065A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of rose and lotus root crisp chips |
-
2015
- 2015-12-29 CN CN201511000967.0A patent/CN105614763A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648741A (en) * | 2012-05-11 | 2012-08-29 | 张镰斧 | Method for preparing fried snack food at low temperature |
| 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 |
| CN102870865A (en) * | 2012-10-30 | 2013-01-16 | 大连鹤菲英博科技有限公司 | Preparation method of dehydrated lotus root |
| CN104172016A (en) * | 2014-07-22 | 2014-12-03 | 宝应县神禾食品厂 | Cooking and frying process for hammered lotus roots |
| CN104305065A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of rose and lotus root crisp chips |
Non-Patent Citations (2)
| Title |
|---|
| 张文君等: "油炸藕片加工工艺和质构特性研究", 《食品科学》 * |
| 李洁等: "前处理改善油炸藕片质量的研究", 《食品科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213305A (en) * | 2016-07-14 | 2016-12-14 | 华中农业大学 | A kind of preparation method of normal temperature and pressure low acrylamide content fried lotus root chips |
| CN106213305B (en) * | 2016-07-14 | 2019-05-10 | 华中农业大学 | A kind of preparation method of normal temperature and pressure low acrylamide content fried lotus root chips |
| 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 |
| CN112826054A (en) * | 2021-02-20 | 2021-05-25 | 扬州天成食品有限公司 | Processing technology of quick-frozen lotus root sticks |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103766974B (en) | A kind of large yellow croaker slice processing method of flavour | |
| CN104522580B (en) | A kind of preparation method of low oily sweet potato potato chips | |
| CN102551122A (en) | Preparation method for rapidly flavoring peanuts with microwaves in vacuum | |
| CN103222531B (en) | Preserved pumpkin and preparation method thereof | |
| CN102511831A (en) | Production method for flavoured beef jerky | |
| CN108323725A (en) | A kind of preparation method of vacuum low-temperature frying okra | |
| CN105533530A (en) | Processing method of flavored crispy burdock chips | |
| CN105614763A (en) | Method for making fried lotus root chips | |
| CN102871026A (en) | Making method for rice dumplings with meat | |
| CN106858443A (en) | A kind of fried winter bamboo shoots' splices and preparation method thereof | |
| CN106561960A (en) | Preparation method for sugar-processed ginger slice | |
| CN103859477A (en) | Crisp squid slice and processing method thereof | |
| CN103462112B (en) | Production method of instant low-temperature-dehydrated multicolored peanuts | |
| CN103005494B (en) | Method for processing instant Dong-an chicken | |
| KR20140083914A (en) | Lotus root chip and method of manufacturing the same | |
| CN107212318A (en) | A kind of seasoning charcoal bakes the production technology of bamboo shoot | |
| CN103478628A (en) | Shaddock peel processed food | |
| JP6208087B2 (en) | Process for producing fresh seafood | |
| CN103519207B (en) | Seasoning food taking chicken esophagi and glandular stomachs as raw materials | |
| CN103355702A (en) | Instant spicy Palaemon modestus Heller product and making method thereof | |
| KR20210048966A (en) | Chicken Cooking Method | |
| CN105029294A (en) | Manufacturing method of fragrant and crispy sliced lotus roots | |
| CN101912094B (en) | Method for processing lily flowers | |
| KR102076114B1 (en) | Manufacturing Method for Steamed Rice Wrapped in Lotus Leaf | |
| CN103734615B (en) | A kind of red bean and duck rice crust and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160601 |
|
| WW01 | Invention patent application withdrawn after publication |