CN106605867A - Processing method of marinated lotus roots - Google Patents
Processing method of marinated lotus roots Download PDFInfo
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- CN106605867A CN106605867A CN201510699419.5A CN201510699419A CN106605867A CN 106605867 A CN106605867 A CN 106605867A CN 201510699419 A CN201510699419 A CN 201510699419A CN 106605867 A CN106605867 A CN 106605867A
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Abstract
The present invention discloses a processing method of marinated lotus roots and belongs to the technical field of food processing. Lotus roots are washed clean, the washed lotus roots are peeled, the peeled lotus roots are sliced, the sliced lotus roots are soaked, the soaked lotus roots are blanched, and the blanched lotus roots are drained; sucrose and maltose are put into clean water to be boiled to prepare sugar water; fennel, star anises, cassia barks, dried gingers, etc. are loaded into a gauze bag to be boiled using high heat for 1-3 hours, and the sugar water is added to prepare a marinated soup; the lotus root slices are put into the marinated soup to be boiled continuously for 1-2 hours; glucose is atomized and sprayed on the surfaces of the lotus roots, the treated lotus roots are vacuum sealed, the vacuum sealed lotus roots are sterilized, and the sterilized lotus roots are cooled to prepared the marinated lotus roots. The processing method well preserves the nutritional value of the lotus roots and prolongs the preservation period of the products, so that the prepared products have good mouthfeel and the shapes of the lotus roots are not destroyed. The processing method improves the freshness of the products, ensures the quality of the products, and carries out the sterilization treatment of the products. The marinated lotus products are safe and sanitary, and the processing method improves the added value of the products.
Description
Technical field
The invention discloses a kind of processing method of thick gravy lotus root piece, belongs to food processing technology field.
Background technology
Lotus root, also known as lotus rhizome, belongs to nymphaeaceae plant, the rhizome of lotus.Lotus root is micro- sweet and crisp, and composition is mainly starch, protein, asparagine, vitamin C etc., and its nature and flavor is sweet, with heat-clearing, cool blood, dissipates the effect of stasis of blood, invigorating the spleen, appetizing, beneficial blood, myogenic, antidiarrheal, relieving restlessness, removing toxic substances, is the natural health-care products of integration of drinking and medicinal herbs.But fresh lotus rhizome, value-added content of product is low, and the holding time is short, it is impossible to long-distance transportation, and the eating method of lotus rhizome in the market is again very single.
The content of the invention
The technical problem to be solved is to provide a kind of processing method of thick gravy lotus root piece, and processing technology of the present invention is simple, and it is easy to manufacture, and obtained thick gravy lotus root piece is nutritious, instant, in good taste.
The purpose of the present invention is achieved through the following technical solutions：A kind of processing method of thick gravy lotus root piece, is characterized in that, comprise the following steps：
1）Get following raw material ready by weight:100 parts of lotus rhizome, sucrose 45-55 parts, maltose 10-15 parts, glucose 5-10 parts, chickens' extract 3-5 parts, salt 5-8 parts, fennel seeds 5-8 parts, anise 1-2 parts, cassia bark 1-2 parts, rhizoma zingiberis 1-2 parts, tsaoko 1-3 parts, sweet fruit 1-3 parts, fragrant fruit 1-2 parts, Chinese prickly ash 2-5 parts, white pepper 2-3 parts
2）Lotus rhizome is cleaned, remove the peel, cut into slices, with warm water 1-3 hours are soaked, warm water temperature is 30-40 DEG C；
3）By step 2）The lotus root piece blanching soaked, drain after be put in boiling water and boil 0.5-1.5 hours；
4）Sucrose, maltose are put in clear water and are boiled after 0.5-1.5 hours, placed into chickens' extract, salt and boil 0.5-0.8 hours, syrup is obtained；
5）By fennel seeds, anise, cassia bark, rhizoma zingiberis, tsaoko, Gan Guo, fragrant fruit, Chinese prickly ash, the mixing of white pepper each component, in being fitted into gauze bag, sack is tightened, be put into big fire in water and boil 1-3 hours, addition syrup, then turn small fire and boil 2-4 hours, prepared halogen soup；
6）By step 3）In lotus root piece be put in halogen soup and continue to boil 1-2 hours, and every stirring in 15 minutes once, most relief lotus root piece is cooled to normal temperature with halogen soup, lotus root piece soaks in halogen soup half an hour and drains again；
7）Glucose is fabricated to into solution atomization and is sprayed at step 6）In the lotus root piece surface that drains, be then charged into carrying out vacuum seal in vacuum plastic bag, then sterilized, cooling is obtained thick gravy lotus root piece.
The mass percentage concentration of citric acid, sodium pyrosulfite in the halogen soup is respectively 0.15-0.25%, 0.01-0.02%, and the Baume degrees of salt is 20-24Be.
The present invention saves well the nutritive value of lotus root piece, extends the freshness date of product, makes obtained product have good mouthfeel so that lotus root piece profile is not destroyed, and makes obtained product have good mouthfeel.
The present invention improves product freshness, it is ensured that product quality, and sterilization processing is carried out to product, and safety and sanitation improve value-added content of product.
Specific embodiment
A kind of processing method of thick gravy lotus root piece, is characterized in that, comprise the following steps：
1）Get following raw material ready by weight:100 parts of lotus rhizome, sucrose 45-55 parts, maltose 10-15 parts, glucose 5-10 parts, chickens' extract 3-5 parts, salt 5-8 parts, fennel seeds 5-8 parts, anise 1-2 parts, cassia bark 1-2 parts, rhizoma zingiberis 1-2 parts, tsaoko 1-3 parts, sweet fruit 1-3 parts, fragrant fruit 1-2 parts, Chinese prickly ash 2-5 parts, white pepper 2-3 parts
2）Lotus rhizome is cleaned, remove the peel, cut into slices, with warm water 1-3 hours are soaked, warm water temperature is 30-40 DEG C；
3）By step 2）The lotus root piece blanching soaked, drain after be put in boiling water and boil 0.5-1.5 hours；
4）Sucrose, maltose are put in clear water and are boiled after 0.5-1.5 hours, placed into chickens' extract, salt and boil 0.5-0.8 hours, syrup is obtained；
5）By fennel seeds, anise, cassia bark, rhizoma zingiberis, tsaoko, Gan Guo, fragrant fruit, Chinese prickly ash, the mixing of white pepper each component, in being fitted into gauze bag, sack is tightened, be put into big fire in water and boil 1-3 hours, addition syrup, then turn small fire and boil 2-4 hours, prepared halogen soup；
6）By step 3）In lotus root piece be put in halogen soup and continue to boil 1-2 hours, and every stirring in 15 minutes once, most relief lotus root piece is cooled to normal temperature with halogen soup, lotus root piece soaks in halogen soup half an hour and drains again；
7）Glucose is fabricated to into solution atomization and is sprayed at step 6）In the lotus root piece surface that drains, be then charged into carrying out vacuum seal in vacuum plastic bag, then sterilized, cooling is obtained thick gravy lotus root piece.
Wherein, in halogen soup citric acid, the mass percentage concentration of sodium pyrosulfite are respectively 0.15-0.25%, 0.01-0.02%, and the Baume degrees of salt is 20-24Be.
Claims (2)
1. a kind of processing method of thick gravy lotus root piece, is characterized in that, comprise the following steps：
1）Get following raw material ready by weight:100 parts of lotus rhizome, sucrose 45-55 parts, maltose 10-15 parts, glucose 5-10 parts, chickens' extract 3-5 parts, salt 5-8 parts, fennel seeds 5-8 parts, anise 1-2 parts, cassia bark 1-2 parts, rhizoma zingiberis 1-2 parts, tsaoko 1-3 parts, sweet fruit 1-3 parts, fragrant fruit 1-2 parts, Chinese prickly ash 2-5 parts, white pepper 2-3 parts
2）Lotus rhizome is cleaned, remove the peel, cut into slices, with warm water 1-3 hours are soaked, warm water temperature is 30-40 DEG C；
3）By step 2）The lotus root piece blanching soaked, drain after be put in boiling water and boil 0.5-1.5 hours；
4）Sucrose, maltose are put in clear water and are boiled after 0.5-1.5 hours, placed into chickens' extract, salt and boil 0.5-0.8 hours, syrup is obtained；
5）By fennel seeds, anise, cassia bark, rhizoma zingiberis, tsaoko, Gan Guo, fragrant fruit, Chinese prickly ash, the mixing of white pepper each component, in being fitted into gauze bag, sack is tightened, be put into big fire in water and boil 1-3 hours, addition syrup, then turn small fire and boil 2-4 hours, prepared halogen soup；
6）By step 3）In lotus root piece be put in halogen soup and continue to boil 1-2 hours, and every stirring in 15 minutes once, most relief lotus root piece is cooled to normal temperature with halogen soup, lotus root piece soaks in halogen soup half an hour and drains again；
7）Glucose is fabricated to into solution atomization and is sprayed at step 6）In the lotus root piece surface that drains, be then charged into carrying out vacuum seal in vacuum plastic bag, then sterilized, cooling is obtained thick gravy lotus root piece.
2. a kind of processing method of thick gravy lotus root piece according to claim 1, is characterized in that, the mass percentage concentration of citric acid, sodium pyrosulfite in the halogen soup is respectively 0.15-0.25%, 0.01-0.02%, and the Baume degrees of salt is 20-24Be.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510699419.5A CN106605867A (en) | 2015-10-26 | 2015-10-26 | Processing method of marinated lotus roots |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510699419.5A CN106605867A (en) | 2015-10-26 | 2015-10-26 | Processing method of marinated lotus roots |
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| CN106605867A true CN106605867A (en) | 2017-05-03 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401190A (en) * | 2020-10-17 | 2021-02-26 | 扬州市金绿维食品有限公司 | Spiced crispy lotus root slices and making method thereof |
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- 2015-10-26 CN CN201510699419.5A patent/CN106605867A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401190A (en) * | 2020-10-17 | 2021-02-26 | 扬州市金绿维食品有限公司 | Spiced crispy lotus root slices and making method thereof |
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Application publication date: 20170503 |