CN110024987A - A kind of preparation method of the lotus root with original flavor instant food - Google Patents
A kind of preparation method of the lotus root with original flavor instant food Download PDFInfo
- Publication number
- CN110024987A CN110024987A CN201910413333.XA CN201910413333A CN110024987A CN 110024987 A CN110024987 A CN 110024987A CN 201910413333 A CN201910413333 A CN 201910413333A CN 110024987 A CN110024987 A CN 110024987A
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- China
- Prior art keywords
- lotus root
- root band
- original flavor
- band
- instant food
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- 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.)
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Classifications
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- 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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of lotus roots of food processing technology field with the preparation method of original flavor instant food, the lotus root is with original flavor instant food the preparation method comprises the following steps: step 1: the pretreatment of lotus root band: by the fresh lotus root band transport of picking to laboratory, select the lotus root band having no mechanical damage, it cleans up, is cut into the segment of 10cm or so；Step 2: it protects crisp: pretreated lotus root band will be passed through, impregnate 10-100min with 0.1-1.0% calcium chloride solution；Step 3: it blanching: is drained being pulled out after blanching 10-90s in 70-100 DEG C of hot water by pre-processing and protect crisp lotus root band, preparation method of this kind of lotus root with original flavor instant food, lotus root band is carried out to protect crisp, blanching, color protection treatment, then by lotus root band cleaning draining, lotus root band is finally packed to sealing to sterilize together with deployed original flavor solution, it is cooled to room temperature, finished product is made, convenient for storing, transporting at room temperature, sell, it can effectively ensure that the brittleness value and mouthfeel of lotus root band, extend the shelf life of lotus root band, convenient for its storage and export trade.
Description
Technical field
A kind of preparation method the invention discloses lotus root with original flavor instant food, specially food processing technology field.
Background technique
Modern life rhythm is accelerated, and fast and easily food starts to occupy certain market, with traffic, the day crescent of network
Different, also in seeking change and innovation, they attempt to march instant food market with constant taste, different form various cuisines, real
The shared of cuisines is showed, current instant food is many kinds of, and flavor is different, has the characteristics that popular, is that generalization is very strong
Food, wherein instant fresh fruit-vegetable food is easy to save, transport and sale because it is not limited by region and season, and
It is convenient, it is easy to industrialized production, and gradually occupy a tiny space in instant food market, such as original flavor bamboo shoot, original flavor potato
With the instant fresh fruit-vegetable foods such as original flavor lotus root piece, consumer can be according to personal preference, and flavouring material or auxiliary material slightly fry that it can be served,
Widespread love because its is convenient and efficient, by consumer.
Lotus root band is the tender rhizomes of children of lotus, is to pass through the rhizomes that elongation growth is formed by the terminal bud germination of lotus root, lotus root band with
Lotus root is homologous organs, and when growth conditions is suitable for, lotus root band can expand to form lotus root, and lotus root is with tender and crisp palatable, and fat content is extremely low, VC
It is high with the content of calcium, it has very high nutritive value.
Lotus root is with main product in the Jianghan Plain in Hubei at present, and such as Tianmen, Honghu, flat peach and Wuhan etc., region is strong, other
The rare plantation in province and consumption, lotus root band production are concentrated mainly on summer, and environment temperature is high, and its moisture content up to 97% with
On, respiratory intensity and enzymatic activity are apparently higher than lotus rhizome, and easily generation brown stain and softening, fresh lotus root band will lose for 2-3 days at normal temperature
Go commodity value, since it is regional and seasonal, seriously constrain its storage and export trade, can not carry out seasonal raw material across
Region year-round supply, while being also not easy to edible consumption.
Summary of the invention
Preparation method the purpose of the present invention is to provide a kind of lotus root with original flavor instant food, to solve above-mentioned background technique
The lotus root band of middle proposition is regional and seasonality is strong, is unable to the problems such as year-round supply, inconvenient eating.
To achieve the above object, the invention provides the following technical scheme: a kind of preparation method of lotus root with original flavor instant food,
The lotus root with original flavor instant food the preparation method comprises the following steps:
Step 1: the pretreatment of lotus root band: by the fresh lotus root band transport of picking to laboratory, the lotus root having no mechanical damage is selected
Band cleans up, and is cut into the segment of 10cm or so；
Step 2: it protects crisp: pretreated lotus root band will be passed through, impregnate 10-100min with 0.1-1.0% calcium chloride solution；
Step 3: it blanching: will be pulled out after blanching 10-90s in 70-100 DEG C of hot water by pre-processing and protecting crisp lotus root band
It drains；
Step 4: color protection: will be by pre-processing, protecting crisp and blanching treatment lotus root band in 0-0.1% sodium hydrogensulfite, 0.1-
10-60min is impregnated in 1.0% ascorbic acid and 0.1-0.5% citric acid compounding colour protecting liquid, then pulls lotus root band out cleaning drip
Water；
Step 5: allotment original flavor solution: 0-2% salt is prepared, 0-0.5% citric acid adds 0-0.2% potassium sorbate to mix
Liquid, as original flavor solution；
Step 6: pack sealing sterilization: pretreatment, the lotus root band for protecting crisp, blanching, color protection treatment and original flavor solution will be passed through and filled
Bag, is vacuumized with nylon complex pocket and is packed, by the lotus root band original flavor instant food after packaging in 80-100 DEG C of sterilization 1-10min, so
After pull out and be cooled to room temperature, obtain lotus root band original flavor instant food.
Compared with prior art, the beneficial effects of the present invention are: preparation method of this kind of lotus root with original flavor instant food, with new
Fresh lotus root band is that raw material carries out lotus root band to protect crisp, blanching, color protection treatment after centainly pre-processing, and then drips lotus root band cleaning
Lotus root band is finally packed sealing together with deployed original flavor solution and sterilized, is cooled to room temperature, finished product is made, be convenient for by water
Store, transport at room temperature, sale, can effectively ensure that lotus root band brittleness value and mouthfeel close to fresh lotus root band the far super guarantor of shelf life
Fresh lotus root band.
Detailed description of the invention
Fig. 1 is original flavor lotus root having electronic nose radar map of the present invention；
Fig. 2 is all kinds of volatile component quantity schematic diagrames in original flavor lotus root band of the present invention；
Fig. 3 is original flavor lotus root band main volatile flavor substance relative amount schematic diagram of the present invention.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
The present invention provides a kind of technical solution: a kind of preparation method of the lotus root with original flavor instant food, and lotus root band original flavor is convenient
Food the preparation method comprises the following steps:
Step 1: the pretreatment of lotus root band: by the fresh lotus root band transport of picking to laboratory, the lotus root having no mechanical damage is selected
Band cleans up, and is cut into the segment of 10cm or so；
Step 2: it protects crisp: pretreated lotus root band will be passed through, impregnate 10-100min with 0.1-1.0% calcium chloride solution；
Step 3: it blanching: will be pulled out after blanching 10-90s in 70-100 DEG C of hot water by pre-processing and protecting crisp lotus root band
It drains；
Step 4: color protection: will be by pre-processing, protecting crisp and blanching treatment lotus root band in 0-0.1% sodium hydrogensulfite, 0.1-
10-60min is impregnated in 1.0% ascorbic acid and 0.1-0.5% citric acid compounding colour protecting liquid, then pulls lotus root band out cleaning drip
Water；
Step 5: allotment original flavor solution: 0-2% salt is prepared, 0-0.5% citric acid adds 0-0.2% potassium sorbate to mix
Liquid, as original flavor solution；
Step 6: pack sealing sterilization: pretreatment, the lotus root band for protecting crisp, blanching, color protection treatment and original flavor solution will be passed through and filled
Bag, is vacuumized with nylon complex pocket and is packed, by the lotus root band original flavor instant food after packaging in 80-100 DEG C of sterilization 1-10min, so
After pull out and be cooled to room temperature, obtain lotus root band original flavor instant food.
Embodiment 1
A kind of preparation method of the lotus root with original flavor instant food is selected the fresh lotus root band having no mechanical damage, is cleaned up, by it
The segment that length is 10cm is cut into fish out after blanching 90s in 70 DEG C of hot water after impregnating 100min in 0.1% calcium chloride solution
It drains, is then impregnated in 0.01% sodium hydrogensulfite, 0.64% ascorbic acid and 0.38% citric acid mixing colour protecting liquid out
60min pulls lotus root band out cleaning draining；0.1% salt and 0.3% citric acid solution are prepared, as original flavor solution；It will be by protecting
Crisp, blanching, the lotus root band of color protection treatment and the pack of original flavor solution, are vacuumized with Nylon Bag and are packed, by the lotus root band original flavor side after packaging
Just food is pulled out and is cooled to room temperature to get lotus root band original flavor instant food in 80 DEG C of sterilization 10min.
Embodiment 2
A kind of preparation method of the lotus root with original flavor instant food is selected the fresh lotus root band having no mechanical damage, is cleaned up, by it
The segment that length is 10cm is cut into fish out after blanching 10s in 100 DEG C of hot water after impregnating 10min in 1.0% calcium chloride solution
It drains out, then impregnates 60min in 0.6% ascorbic acid and 0.2% citric acid mixing colour protecting liquid, pull lotus root band out cleaning drip
Water；2% salt and 0.05% potassium sorbate mixed liquor are prepared, as original flavor solution；It will be by protecting crisp, blanching, color protection treatment
Lotus root band is packed with original flavor solution, is vacuumized and is packed with Nylon Bag, and the lotus root band original flavor instant food after packaging is sterilized in 100 DEG C
1min is pulled out and is cooled to room temperature to get lotus root band original flavor instant food.
Embodiment 3
A kind of preparation method of the lotus root with original flavor instant food is selected the fresh lotus root band having no mechanical damage, is cleaned up, by it
The segment that length is 10cm is cut into fish out after blanching 36s in 93 DEG C of hot water after impregnating 57min in 0.55% calcium chloride solution
It drains, is then impregnated in 0.1% sodium hydrogensulfite, 0.89% ascorbic acid and 0.35% citric acid mixing colour protecting liquid out
35min pulls lotus root band out cleaning draining；1% salt, 0.25% citric acid solution and 0.1% potassium sorbate mixed liquor is prepared to make
For original flavor solution；It will be packed by protecting crisp, blanching, color protection treatment lotus root band and original flavor solution, vacuumized and packed with Nylon Bag, it will
Lotus root band original flavor instant food after packaging is pulled out and is cooled to room temperature to get lotus root band original flavor instant food in 90 DEG C of sterilization 6min.
Now a kind of made lotus root band original flavor instant food is convenient to lotus root band original flavor in 90d storage period through the invention
Food brittleness value and measurement of sensory evaluation test data under 25 DEG C and 37 DEG C of reserve temperatures is as follows:
Note: lowercase alphabet shows same index with significant difference (P < 0.05), capital letter between a line different data in table
Matrix shows significant difference (P < 0.05) between same row different data.
Through Experimental comparison, product made by the present invention can effectively ensure that lotus root convenient for storing, transporting at room temperature, sell
The brittleness value and mouthfeel of band.
In summary, after centainly pre-processing, carrying out protecting crisp, blanching, shield to lotus root band using fresh lotus root band as raw material
Lotus root band is finally packed sealing together with deployed original flavor solution and sterilized by color processing then by lotus root band cleaning draining, cold
But to room temperature, finished product is made, convenient for storing, transporting at room temperature, sell, can effectively ensure that the brittleness value and mouthfeel of lotus root band, prolong
The shelf life of long lotus root band, convenient for its storage and export trade.
Although hereinbefore invention has been described by reference to embodiment, the scope of the present invention is not being departed from
In the case where, various improvement can be carried out to it and can replace component therein with equivalent.Especially, as long as being not present
Structural conflict, the various features in presently disclosed embodiment can be combined with each other use by any way,
The description for not carrying out exhaustive to the case where these combinations in this specification is examined merely for the sake of omission length with what is economized on resources
Consider.Therefore, the invention is not limited to specific embodiments disclosed herein, but the institute including falling within the scope of the appended claims
There is technical solution.
Claims (1)
1. a kind of preparation method of lotus root with original flavor instant food, it is characterised in that: preparation method of the lotus root with original flavor instant food
Are as follows:
Step 1: the pretreatment of lotus root band: by the fresh lotus root band transport of picking to laboratory, selecting the lotus root band having no mechanical damage,
It cleans up, is cut into the segment of 10cm or so；
Step 2: it protects crisp: pretreated lotus root band will be passed through, impregnate 10-100min with 0.1-1.0% calcium chloride solution；
Step 3: it blanching: is drained being pulled out after blanching 10-90s in 70-100 DEG C of hot water by pre-processing and protect crisp lotus root band；
Step 4: color protection: will be by pre-processing, protecting crisp and blanching treatment lotus root band in 0-0.1% sodium hydrogensulfite, 0.1-
10-60min is impregnated in 1.0% ascorbic acid and 0.1-0.5% citric acid compounding colour protecting liquid, then pulls lotus root band out cleaning drip
Water；
Step 5: allotment original flavor solution: 0-2% salt is prepared, 0-0.5% citric acid adds 0-0.2% potassium sorbate mixed liquor, work
For original flavor solution；
Step 6: pack sealing sterilization: will pass through pretreatment, the lotus root band for protecting crisp, blanching, color protection treatment and original flavor solution and pack,
It is vacuumized and is packed with nylon complex pocket, by the lotus root band original flavor instant food after packaging in 80-100 DEG C of sterilization 1-10min, then fished out
It is cooled to room temperature out, obtains lotus root band original flavor instant food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910413333.XA CN110024987B (en) | 2019-05-17 | 2019-05-17 | Preparation method of lotus root instant food with original taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910413333.XA CN110024987B (en) | 2019-05-17 | 2019-05-17 | Preparation method of lotus root instant food with original taste |
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| Publication Number | Publication Date |
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| CN110024987A true CN110024987A (en) | 2019-07-19 |
| CN110024987B CN110024987B (en) | 2022-06-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080402A (en) * | 2021-05-14 | 2021-07-09 | 华中农业大学 | Sour and hot lotus root hair pin head and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640791A (en) * | 2011-02-17 | 2012-08-22 | 洪湖市五湖水产品有限公司 | Manufacturing method of sour-sweet lotus rhizome-strip can |
| KR20130077786A (en) * | 2011-12-29 | 2013-07-09 | 시흥시 | Making method of lotus root |
| CN106819093A (en) * | 2017-02-13 | 2017-06-13 | 湖南轻工研究院有限责任公司 | A kind of lotus root band fresh-keeping and preserving method |
| CN106962465A (en) * | 2017-05-08 | 2017-07-21 | 阳江职业技术学院 | The preservation method of lotus root band |
| CN108142885A (en) * | 2018-01-18 | 2018-06-12 | 湖南农业大学 | A kind of production method of bubble green pepper lotus root seedling and its can |
-
2019
- 2019-05-17 CN CN201910413333.XA patent/CN110024987B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640791A (en) * | 2011-02-17 | 2012-08-22 | 洪湖市五湖水产品有限公司 | Manufacturing method of sour-sweet lotus rhizome-strip can |
| KR20130077786A (en) * | 2011-12-29 | 2013-07-09 | 시흥시 | Making method of lotus root |
| CN106819093A (en) * | 2017-02-13 | 2017-06-13 | 湖南轻工研究院有限责任公司 | A kind of lotus root band fresh-keeping and preserving method |
| CN106962465A (en) * | 2017-05-08 | 2017-07-21 | 阳江职业技术学院 | The preservation method of lotus root band |
| CN108142885A (en) * | 2018-01-18 | 2018-06-12 | 湖南农业大学 | A kind of production method of bubble green pepper lotus root seedling and its can |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080402A (en) * | 2021-05-14 | 2021-07-09 | 华中农业大学 | Sour and hot lotus root hair pin head and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN110024987B (en) | 2022-06-24 |
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