CN108142885A - A kind of production method of bubble green pepper lotus root seedling and its can - Google Patents
A kind of production method of bubble green pepper lotus root seedling and its can Download PDFInfo
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- CN108142885A CN108142885A CN201810050465.6A CN201810050465A CN108142885A CN 108142885 A CN108142885 A CN 108142885A CN 201810050465 A CN201810050465 A CN 201810050465A CN 108142885 A CN108142885 A CN 108142885A
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- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 122
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 60
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 60
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 97
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 206010033546 Pallor Diseases 0.000 claims abstract description 17
- 239000008399 tap water Substances 0.000 claims abstract description 17
- 235000020679 tap water Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 14
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 239000011259 mixed solution Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 14
- 238000012545 processing Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 238000011156 evaluation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 230000001953 sensory effect Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- 230000000844 anti-bacterial effect Effects 0.000 claims 1
- 238000003556 assay Methods 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000011593 sulfur Substances 0.000 description 3
- 229910052717 sulfur Inorganic materials 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- -1 Sulphur compound Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
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- 238000009928 pasteurization Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001835 viscera Anatomy 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
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to instant food class technical field, the production method of specifically a kind of bubble green pepper lotus root seedling and its can is made of the raw material of following parts by weight：0.07~0.13 part of 55~60 parts of lotus root seedling, 5~10 parts of bubble green pepper, 34~40 parts of water, 0.04~0.06 part of ascorbic acid, 1.0~1.2 parts of white granulated sugar, 0.7~1.0 part of refined salt and citric acid, include the following steps：A, sorting；B, it cleans；C, the lotus root seedling after cleaning should be put into immediately in clean tap water, reduce the contact with air；D, closed color protection in the mixed solution that mass fraction is 0.5% citric acid and mass fraction is 0.1% calcium chloride is put into immediately after lotus root seedling slice；E, blanching；F, tinning；G, soup is filled；H, vacuum is canned.Bubble green pepper lotus root seedling of the present invention is on the basis of genuine instant edible lotus root seedling, adds in the distinctive flavouring bubble green pepper of Sichuan cuisine, clear and melodious tasty.
Description
Technical field
The present invention relates to instant food class technical field, specifically a kind of bubble green pepper lotus root seedling.
The invention further relates to a kind of production methods of bubble green pepper lotus root seedling can.
Background technology
《Compendium of Materia Medica》Middle Li Shizhen (1518-1593 A.D.) lotus root point is referred to as " clever root ", sweet in flavor cold in nature, is the health good merchantable brand that dissolving stasis is promoted the production of body fluid.It is raw
Food lotus root point have effects that heat-clearing disappear silt, relieving restlessness is quenched one's thirst and hemostasis and phlegm.And its sharp property of lotus root after scalding is by cool alternating temperature, therefore has
There are spleen benefiting and stimulating the appetite, blood-nourishing qi-restoratives, help the five internal organs, be the health good merchantable brand of medicine-food two-purpose.
With the food that " Honghu 5 " is primary raw material, great Dongting Lake characteristic, bubble green pepper is then to be rich in the food tune of Sichuan characteristic
Taste substance, there are no a kind of coupling seedling tinned food for having both Hunan river flavor on the market now.
Invention content
The technical problems to be solved by the invention are to have overcome the deficiencies of the prior art and provide a kind of bubble green pepper lotus root seedling, beautiful
Taste is tasty, instant edible.
For solution more than technical problem, the present invention now proposes following technical scheme：A kind of bubble green pepper lotus root seedling, by following parts by weight
Raw material composition：55~60 parts of lotus root seedling, 5~10 parts of bubble green pepper, 34~40 parts of water, 0.04~0.06 part of ascorbic acid, white granulated sugar 1.0
0.07~0.13 part of~1.2 parts, 0.7~1.0 part of refined salt and citric acid.
Preferably, 59 parts of lotus root seedling, 7 parts of bubble green pepper, 32 parts of water, 0.05 part of ascorbic acid, 1.0 parts of white granulated sugar, 0.9 part of refined salt and
0.1 part of citric acid.
Preferably, the lotus root seedling is made of following steps：（1）Sorting selects fresh lotus root seedling, and damage is rejected in classification by size
Wound, brown stain and the serious lotus root of pest and disease damage are broken；（2）Cleaning, surface is cleaned by the lotus root seedling selected in circulating water with banister brush
The sundries such as silt；（3）It peels, the lotus root seedling after cleaning should be peeled with stainless steel knife, peeled and totally thoroughly, smoothly to be cut
It puts into immediately afterwards in clean tap water, reduces the contact with air；（4）Color protection, hardening are cut off, is cut with rotary-knife-type slicing machine
Disconnected, the length often saved is 1-2cm, puts into that mass fraction is 0.5% citric acid and mass fraction is 0.1% after the cut-out of lotus root seedling immediately
Closed color protection in the mixed solution of calcium chloride hardens 10-15min；（5）The lotus root seedling of processing is placed in the tap water of flowing by blanching
It is middle rinsing 1 time, then with mass fraction be 0.2% citric acid solution in blanching 5min, temperature be 90~95 DEG C；（6）It is put into bubble
Green pepper simultaneously pours into refrigeration a period of time after soup, you can edible.
Preferably, by step（5）Treated, and lotus root seedling is the translucent and original brittleness of holding.
The present invention also provides a kind of method for making bubble green pepper lotus root seedling can, technical solution is：Include the following steps：A, it selects
Material, selects fresh lotus root seedling, the lotus root seedling that classification rejecting damage, brown stain, lotus root are broken by size；B, it cleans, is being flowed by the lotus root seedling selected
The sundries such as the silt on surface are cleaned with banister brush in dynamic water；C, the lotus root seedling after cleaning should be put into immediately in clean tap water, subtracted
Few contact with air；D, put into that mass fraction is 0.5% citric acid and mass fraction is 0.1% chlorination immediately after lotus root seedling slice
Closed color protection in the mixed solution of calcium；The lotus root seedling of processing is placed in the tap water of flowing and rinses 1 time, then uses quality by e, blanching
Blanching 5min in the citric acid solution that score is 0.2%, temperature are 90~95 DEG C；F, tinning selects 180min X 140mm's
In retort pouch, and it is packed into a certain amount of lotus root seedling and bubble green pepper；G, soup is filled, suitable soup, solid-liquid ratio 9 are poured into beaker：7；h、
Vacuum is canned, is packed in being sealed on vacuum packing machine, vacuum degree 90kPa, evacuated time 25s；I, it sterilizes, is killed using Pasteur
Bacterium method is sterilized；J, room temperature detection and sensory evaluation and determining shelf-life.
Preferably, the bubble green pepper passes through tap water rinse 1-3 times before tinning.
Preferably, it is translucent and keep original brittleness by step e treated lotus root seedlings.
Preferably, soup described in step g is made of water, ascorbic acid, white granulated sugar, refined salt and citric acid.
Preferably, the ratio of each ingredient by weight is in the lotus root seedling and bubble green pepper and the soup：Lotus root seedling 55~60
Part, 5~10 parts of bubble green pepper, 34~40 parts of water, 0.04~0.06 part of ascorbic acid, 1.0~1.2 parts of white granulated sugar, refined salt 0.7~1.0
0.07~0.13 part of part and citric acid.
Preferably, the ratio of each ingredient by weight is in the lotus root seedling and bubble green pepper and the soup：59 parts of lotus root seedling, bubble
0.1 part of 7 parts of green pepper, 32 parts of water, 0.05 part of ascorbic acid, 1.0 parts of white granulated sugar, 0.9 part of refined salt and citric acid.
Compared with prior art, the beneficial effects of the present invention are：Bubble green pepper lotus root seedling of the present invention is genuine instant
On the basis of edible lotus root seedling, the distinctive flavouring bubble green pepper of Sichuan cuisine is added in, is modulated into clear and melodious tasty, urges the bubble green pepper lotus root seedling of taste effect,
The processing technology of lotus root seedling is improved, increases the storage period of lotus root piece, is a rare to have facilitated product.
Specific embodiment
, there are further understanding and understanding in the effect of to make to structure feature of the invention and being reached, to preferable
Embodiment illustrates, is described as follows：
Embodiment 1
A kind of bubble green pepper lotus root seedling, is made of the raw material of following parts by weight：55 parts of lotus root seedling, 5 parts of bubble green pepper, 34 parts of water, ascorbic acid 0.04
Part, 1.0 parts of white granulated sugar, 0.7 part of refined salt and 0.07 part of citric acid.
Further, in the present embodiment, lotus root seedling is made of following steps：（1）Sorting selects fresh lotus root seedling, divides by size
Class rejecting damage, brown stain and the serious lotus root of pest and disease damage are broken；（2）Cleaning, banister brush is used by the lotus root seedling selected in circulating water
Clean the sundries such as the silt on surface；（3）It peels, the lotus root seedling after cleaning should be peeled with stainless steel knife, be peeled totally thorough, flat
It is sliding, it is put into immediately after cutting in clean tap water, reduces the contact with air；（4）Color protection, hardening are cut off, is cut with rotary cutter type
Piece machine-cut is broken, and the length often saved is 1-2cm, puts into mass fraction after the cut-out of lotus root seedling immediately as 0.5% citric acid and mass fraction
Closed color protection in mixed solution for 0.1% calcium chloride hardens 10min；（5）The lotus root seedling of processing is placed in oneself of flowing by blanching
Rinsed 1 time in water, then with mass fraction be 0.2% citric acid solution in blanching 5min, temperature be 90 DEG C；（6）It is put into bubble
Green pepper simultaneously pours into refrigeration a period of time after soup, you can edible.Translucent and original brittleness is kept to be preferred with lotus root seedling, the purpose is to blunt
Change enzyme, remove sulfur-containing compound etc..
Embodiment 2
A kind of bubble green pepper lotus root seedling, is made of the raw material of following parts by weight：60 parts of lotus root seedling, 10 parts of bubble green pepper, 40 parts of water, ascorbic acid 0.06
Part, 1.2 parts of white granulated sugar, 1.0 parts of refined salt and 0.13 part of citric acid.
Further, in the present embodiment, lotus root seedling is made of following steps：（1）Sorting selects fresh lotus root seedling, divides by size
Class rejecting damage, brown stain and the serious lotus root of pest and disease damage are broken；（2）Cleaning, banister brush is used by the lotus root seedling selected in circulating water
Clean the sundries such as the silt on surface；（3）It peels, the lotus root seedling after cleaning should be peeled with stainless steel knife, be peeled totally thorough, flat
It is sliding, it is put into immediately after cutting in clean tap water, reduces the contact with air；（4）Color protection, hardening are cut off, is cut with rotary cutter type
Piece machine-cut is broken, and the length often saved is 1-2cm, puts into mass fraction after the cut-out of lotus root seedling immediately as 0.5% citric acid and mass fraction
Closed color protection in mixed solution for 0.1% calcium chloride hardens 12min；（5）The lotus root seedling of processing is placed in oneself of flowing by blanching
Rinsed 1 time in water, then with mass fraction be 0.2% citric acid solution in blanching 5min, temperature be 92 DEG C；（6）It is put into bubble
Green pepper simultaneously pours into refrigeration a period of time after soup, you can edible.Translucent and original brittleness is kept to be preferred with lotus root seedling, the purpose is to blunt
Change enzyme, remove sulfur-containing compound etc..
Embodiment 3
A kind of bubble green pepper lotus root seedling, is made of the raw material of following parts by weight：59 parts of lotus root seedling, 7 parts of bubble green pepper, 32 parts of water, ascorbic acid 0.05
Part, 1.0 parts of white granulated sugar, 0.9 part of refined salt and 0.1 part of citric acid.
Further, in the present embodiment, lotus root seedling is made of following steps：（1）Sorting selects fresh lotus root seedling, divides by size
Class rejecting damage, brown stain and the serious lotus root of pest and disease damage are broken；（2）Cleaning, banister brush is used by the lotus root seedling selected in circulating water
Clean the sundries such as the silt on surface；（3）It peels, the lotus root seedling after cleaning should be peeled with stainless steel knife, be peeled totally thorough, flat
It is sliding, it is put into immediately after cutting in clean tap water, reduces the contact with air；（4）Color protection, hardening are cut off, is cut with rotary cutter type
Piece machine-cut is broken, and the length often saved is 1-2cm, puts into mass fraction after the cut-out of lotus root seedling immediately as 0.5% citric acid and mass fraction
Closed color protection in mixed solution for 0.1% calcium chloride hardens 15min；（5）The lotus root seedling of processing is placed in oneself of flowing by blanching
Rinsed 1 time in water, then with mass fraction be 0.2% citric acid solution in blanching 5min, temperature be 95 DEG C；（6）It is put into bubble
Green pepper simultaneously pours into refrigeration a period of time after soup, you can edible.Translucent and original brittleness is kept to be preferred with lotus root seedling, the purpose is to blunt
Change enzyme, remove sulfur-containing compound etc..
A kind of method for making bubble green pepper lotus root seedling can, includes the following steps：A, sorting selects fresh lotus root seedling, divides by size
The lotus root seedling that class rejecting damage, brown stain, lotus root are broken；B, it cleans, surface is cleaned with banister brush in circulating water by the lotus root seedling selected
The sundries such as silt；C, the lotus root seedling after cleaning should be put into immediately in clean tap water, reduce the contact with air；D, lotus root seedling is sliced
Closed color protection in the mixed solution that input mass fraction is 0.5% citric acid immediately afterwards and mass fraction is 0.1% calcium chloride；e、
The lotus root seedling of processing is placed in the tap water of flowing and rinses 1 time by blanching, then in the citric acid solution for being 0.2% with mass fraction
Blanching 5min, temperature are 90~95 DEG C；It is translucent and original brittleness is kept to be preferred with lotus root seedling, the purpose is to inactive enzyme, remove and to contain
Sulphur compound etc.；F, tinning selects in the retort pouch of 180min X 140mm, and is packed into a certain amount of lotus root seedling and bubble green pepper；G, soup is filled
Juice pours into suitable soup, solid-liquid ratio 9 with beaker：7；H, vacuum is canned, is packed in being sealed on vacuum packing machine, vacuum degree
For 90kPa, evacuated time 25s；I, it sterilizes, is sterilized using pasteurization；J, room temperature detection and sensory evaluation and really
Determine the shelf-life.
Further, in the present embodiment, bubble green pepper passes through tap water rinse 3 times before tinning.
Further, in the present embodiment, soup described in step g is by water, ascorbic acid, white granulated sugar, refined salt and citric acid group
Into.The ratio of each ingredient by weight is in lotus root seedling and bubble green pepper and the soup：59 parts of lotus root seedling, 32 parts of water, resists 7 parts of bubble green pepper
0.1 part of 0.05 part of bad hematic acid, 1.0 parts of white granulated sugar, 0.9 part of refined salt and citric acid.
Comparative example
The comparison that traditional manufacture craft makes the retention cycle and the embodiment of the present invention of bubble green pepper lotus root seedling is as follows：
| Tradition | Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Period（My god） | 180 | 341 | 352 | 361 |
As can be known from the above table, the retention cycle for the bubble green pepper lotus root seedling that various embodiments of the present invention make is considerably longer than traditional handicraft making
, wherein, the bubble green pepper lotus root seedling retention cycle longest of the making of embodiment 3.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention rather than to limit it；
Although the present invention is described in detail referring to the foregoing embodiments, it will be understood by those of skill in the art that it still may be used
To modify to the technical solution that previous embodiment is recorded or carry out equivalent replacement to which part technical characteristic；And this
A little modifications or substitutions, the spirit and scope for various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution.
Claims (10)
1. a kind of bubble green pepper lotus root seedling, which is characterized in that be made of the raw material of following parts by weight：55~60 parts of lotus root seedling, bubble green pepper 5~10
Part, 34~40 parts of water, 0.04~0.06 part of ascorbic acid, 1.0~1.2 parts of white granulated sugar, 0.7~1.0 part of refined salt and citric acid
0.07~0.13 part.
2. a kind of bubble green pepper lotus root seedling according to claim 1, which is characterized in that be made of the raw material of following parts by weight：Lotus root seedling
0.1 part of 59 parts, 7 parts of bubble green pepper, 32 parts of water, 0.05 part of ascorbic acid, 1.0 parts of white granulated sugar, 0.9 part of refined salt and citric acid.
3. a kind of bubble green pepper lotus root seedling according to claim 1 or 2, which is characterized in that the lotus root seedling is made of following steps：
（1）Sorting selects fresh lotus root seedling, and classification by size rejects damage, brown stain and the serious lotus root of pest and disease damage and breaks；（2）Cleaning, warp
It crosses the lotus root seedling selected and cleans the sundries such as the silt on surface with banister brush in circulating water；（3）It peels, the lotus root seedling after cleaning should be used
Stainless steel knife is peeled, and is peeled and totally thoroughly, smoothly to be put into immediately after cutting in clean tap water, reduction connects with air
It touches；（4）Color protection, hardening are cut off, is cut off with rotary-knife-type slicing machine, the length often saved is 1-2cm, and matter is put into immediately after the cut-out of lotus root seedling
Closed color protection in the mixed solution that score is 0.5% citric acid and mass fraction is 0.1% calcium chloride is measured, hardens 10-15min；
（5）The lotus root seedling of processing is placed in the tap water of flowing and rinses 1 time by blanching, then with mass fraction be 0.2% citric acid solution
Middle blanching 5min, temperature are 90~95 DEG C；（6）It is put into bubble green pepper and refrigerates a period of time after pouring into soup, you can is edible.
4. a kind of bubble green pepper lotus root seedling according to claim 3, which is characterized in that by step（5）Treated, and lotus root seedling is half
The transparent and original brittleness of holding.
A kind of 5. method for making bubble green pepper lotus root seedling can as described in claim 1, which is characterized in that include the following steps：a、
Sorting selects fresh lotus root seedling, the lotus root seedling that classification rejecting damage, brown stain, lotus root are broken by size；B, it cleans, exists by the lotus root seedling selected
The sundries such as the silt on surface are cleaned in circulating water with banister brush；C, the lotus root seedling after cleaning should be put into immediately in clean tap water,
Reduce the contact with air；D, put into that mass fraction is 0.5% citric acid and mass fraction is 0.1% chlorine immediately after lotus root seedling slice
Change closed color protection in the mixed solution of calcium；The lotus root seedling of processing is placed in the tap water of flowing and rinses 1 time, then uses matter by e, blanching
Blanching 5min in the citric acid solution that score is 0.2% is measured, temperature is 90~95 DEG C；F, 180min X 140mm are selected in tinning
Retort pouch in, and be packed into a certain amount of lotus root seedling and bubble green pepper；G, soup is filled, suitable soup, solid-liquid ratio 9 are poured into beaker：7；
H, vacuum is canned, is packed in being sealed on vacuum packing machine, vacuum degree 90kPa, evacuated time 25s；I, it sterilizes, using Pasteur
Bactericidal assay is sterilized；J, room temperature detection and sensory evaluation and determining shelf-life.
6. a kind of method for making bubble green pepper lotus root seedling can according to claim 5, which is characterized in that the bubble green pepper is in tinning
It is preceding to pass through tap water rinse 1-3 times.
7. a kind of method for making bubble green pepper lotus root seedling can according to claim 5, which is characterized in that by step e processing
Lotus root seedling afterwards is the translucent and original brittleness of holding.
A kind of 8. method for making bubble green pepper lotus root seedling can according to claim 5, which is characterized in that soup described in step g
Juice is made of water, ascorbic acid, white granulated sugar, refined salt and citric acid.
9. a kind of method for making bubble green pepper lotus root seedling can according to claim 5, which is characterized in that the lotus root seedling and bubble green pepper
And the ratio of each ingredient by weight is in the soup：It is 55~60 parts of lotus root seedling, 5~10 parts of bubble green pepper, 34~40 parts of water, anti-bad
0.07~0.13 part of 0.04~0.06 part of hematic acid, 1.0~1.2 parts of white granulated sugar, 0.7~1.0 part of refined salt and citric acid.
10. a kind of method for making bubble green pepper lotus root seedling can according to claim 9, which is characterized in that the lotus root seedling and bubble
The ratio of each ingredient by weight is in green pepper and the soup：59 parts of lotus root seedling, 7 parts of bubble green pepper, 32 parts of water, ascorbic acid 0.05
Part, 1.0 parts of white granulated sugar, 0.9 part of refined salt and 0.1 part of citric acid.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024987A (en) * | 2019-05-17 | 2019-07-19 | 华中农业大学 | A kind of preparation method of the lotus root with original flavor instant food |
| CN112826056A (en) * | 2021-02-20 | 2021-05-25 | 扬州天成食品有限公司 | Processing technology of pickled Chinese cabbage and lotus root product |
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| CN102669603A (en) * | 2012-06-01 | 2012-09-19 | 湖南宏兴隆湘莲食品有限公司 | Lotus root slice with pickled pepper |
| CN103005327A (en) * | 2012-12-25 | 2013-04-03 | 莫秀芳 | Special flavor lotus sprout can |
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- 2018-01-18 CN CN201810050465.6A patent/CN108142885A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669603A (en) * | 2012-06-01 | 2012-09-19 | 湖南宏兴隆湘莲食品有限公司 | Lotus root slice with pickled pepper |
| CN103005327A (en) * | 2012-12-25 | 2013-04-03 | 莫秀芳 | Special flavor lotus sprout can |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024987A (en) * | 2019-05-17 | 2019-07-19 | 华中农业大学 | A kind of preparation method of the lotus root with original flavor instant food |
| CN110024987B (en) * | 2019-05-17 | 2022-06-24 | 华中农业大学 | Preparation method of lotus root instant food with original taste |
| CN112826056A (en) * | 2021-02-20 | 2021-05-25 | 扬州天成食品有限公司 | Processing technology of pickled Chinese cabbage and lotus root product |
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Application publication date: 20180612 |