CN113892607A - Preparation method of cooked lotus root slices with long shelf life - Google Patents
Preparation method of cooked lotus root slices with long shelf life Download PDFInfo
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- CN113892607A CN113892607A CN202010575081.3A CN202010575081A CN113892607A CN 113892607 A CN113892607 A CN 113892607A CN 202010575081 A CN202010575081 A CN 202010575081A CN 113892607 A CN113892607 A CN 113892607A
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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
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- 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
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
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- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a long-shelf-life cooked lotus root slice. On the basis of the prior art, the invention provides the application of the water shield as a natural plant protection function in lotus root slice preparation, and unexpected effects are achieved, so that the quality guarantee period reaches 15-17 days.
Description
Technical Field
The invention relates to the field of processing of instant dishes, in particular to a preparation method of cooked lotus root slices with a long shelf life.
Background
The convenient dish is a dish which can be directly eaten by consumers and is very easy to be polluted in the links of production, packaging, storage and transportation, sale and the like, so that the key to the antiseptic and fresh-keeping treatment is very important, the cooked lotus root slices which are made by taking lotus roots as raw materials and marinating are delicious foods which are convenient and widely loved by consumers, but most of the existing cooked lotus root slices have the following problems to be solved urgently:
firstly, the quality guarantee period is short, the quality guarantee period of the air-conditioned freshness-retaining packaged halogenated lotus root slices sold on the market at present is 3-5 days, the quality guarantee period of the lotus root slices packaged in vacuum is only 1-2 days, and the quality guarantee period is quite short, so that the product sale is not facilitated. The reason is that the tissue structure of the lotus root slices is compact, and if the taste of the lotus root slices is to be kept, the marinating processing time cannot be too long, but the effective sterilization cannot be realized if the marinating time is not long; the lotus root slices are rich in nutrient components, so that bacteria can be easily propagated on a large scale, and the quality guarantee period of the lotus root slices can be further shortened due to the increase of the amount of the bacteria. Secondly, the processing technology is complicated, and the stewed lotus root slices processed by the existing technology need to be decocted into soup stock during production, so that the time and the labor are wasted, and the taste is single.
Regarding the problem of shelf life, the most effective method at present is to add a chemically synthesized or natural preservative, and the chemical preservation method is limited to be widely applied in actual production because the chemical preservation method can cause the problems of damage to human health, environmental pollution and the like. The biological preservation technology which is relatively safe receives more attention in recent years, however, the biological preservation method is researched and started late at home and abroad, most of the biological preservation method is in an experimental stage, the preservation effect of the same biological extract on fruits and vegetables under different conditions is far different, and the wide commercial application still needs to be performed in the holiday.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a preparation method of the cooked lotus root slices with long quality guarantee period, the cooked spiced lotus root slices prepared by the method have the advantages of rich taste and long quality guarantee period, and the quality guarantee period can be prolonged by 50 percent on the basis of the prior art, namely the quality guarantee period can reach 15-17 days.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of cooked lotus root slices with long shelf life is characterized by comprising the following processing steps:
cleaning
Cutting fresh lotus roots from lotus root nodes, removing the lotus root nodes to obtain a lotus root barrel, cleaning the lotus root barrel, and removing silt and impurities on the surface and inside.
Treatment of water shield
Picking up the tender tips of water shield with rolling leaves, cleaning, putting into 1% saline water for soaking for 15-25 seconds, and then fishing out for later use. Adding a compound mixture accounting for five ten-thousandth of the weight of water into cold boiled water, uniformly stirring, adding salt accounting for three percent of the weight of the water, adding the spare water shield, taking the addition of the water shield as a standard, heating to 36-45 ℃, keeping for 3-5 minutes, cooling at normal temperature, fishing out the water shield in the water, and taking the juice as a back protective liquid for later use.
The compound mixture is prepared from 3-12 parts of functional red rice powder, 2-8 parts of noni extract, 10-22 parts of rhizoma kaempferiae extract, 40-65 parts of FSCY86 modified starch, 20-35 parts of water, 10-20 parts of maltodextrin and 3-15 parts of green plum organic acid extract.
The green plum organic acid extract is a powdery substance with acidity of 25-30% prepared by removing cores → crushing → squeezing → concentrating → drying → spraying powder of pickled green plums.
Three, marinating
Adding the marinating soup into a marinating pot, then adding the compound mixture accounting for one thousandth of the weight of the lotus root raw materials, uniformly stirring, adding the lotus root barrels after boiling, marinating for 5-6 minutes, then adding the water shield treated in the second step, wherein the addition amount of the water shield is three thousandth to five thousandth of the weight of the lotus root raw materials, and continuously marinating for 5-25 minutes.
Fourthly, cool
Spreading the lotus roots marinated in the third step to cool at 15-20 ℃, 5-10 ℃ and 0-4 ℃ in sequence, and cooling to the central temperature of 8-10 ℃;
the cooling temperature of 15-20 ℃, 5-10 ℃ and 0-4 ℃ in the step is determined according to the size of the lotus root cylinder and the number of layers of the lotus root cylinder, and different control time is adopted, wherein the central control temperature is used as a terminal point every time, the cooling terminal point in the environment of 15-20 ℃ is 35-40 ℃, the cooling terminal point in the environment of 5-10 ℃ is 20-25 ℃, and the cooling terminal point in the environment of 0-4 ℃ is 8-10 ℃.
Five, rear protection
And (4) placing the lotus root barrels cooled in the fourth step into the rear protective liquid prepared in the second step, and soaking for 25-40 minutes, wherein the lotus root barrels are required to be completely soaked in the liquid, and the temperature during soaking is controlled to be 10-15 ℃.
Sixthly, slicing
And (4) fishing the lotus root barrel subjected to the post protection in the fifth step, draining water, and slicing to obtain lotus root slices with the thickness of 4-6 mm.
Seven, modified atmosphere fresh-keeping package
Weighing and subpackaging the lotus root slices obtained in the step six according to the packaging requirements, then placing the lotus root slices into a modified atmosphere packaging machine for packaging, filling the gas with mixed gas of 69% nitrogen and 31% carbon dioxide, and packaging to obtain the lotus root slices.
The marinating soup is obtained by marinating geese described in patent CN 106722294A;
the functional red rice powder is produced by Shandong Zhonghui biological science and technology Limited company, and the lovastatin content is required to be 1.2-3.4%.
The FSCY86 modified starch is oxidized hydroxypropyl starch which is prepared by taking cassava as a raw material and through a starch modification process and is developed and sold by Shenzhou Rich technology (Beijing) limited company, and the Shenzhou Rich technology (Beijing) limited company is named as FSCY86 modified starch.
Further, the preparation method of the compound mixture comprises the following steps:
firstly, sequentially adding 5 parts of functional red koji powder, 4 parts of noni fruit extract and 14 parts of kaempferia galanga extract into 30 parts of water, stirring while adding until the materials are completely dissolved to obtain a mixture I, and stirring by adopting manual slow stirring or a stirrer at the stirring speed of less than 200 revolutions per minute;
secondly, mixing 48 parts of FSCY86 modified starch, 15 parts of maltodextrin and 7 parts of green plum organic acid extract with the mixture I, uniformly stirring to obtain a mixture II, and stirring at a low speed by manpower or a stirrer, wherein the stirring speed is lower than 200 revolutions per minute;
and thirdly, adding the mixture II into a double-screw extruder, setting the temperature of a front zone of extrusion to be 60-65 ℃ and the temperature of a rear zone to be 85-100 ℃, drying the extruded semi-finished product by hot air until the moisture content is 10%, and crushing the dried semi-finished product to be below 40 meshes to obtain the composite material.
Further, the noni fruit extract is prepared by adopting the following method:
selecting fresh noni fruits, cleaning, and cooling the noni fruits under natural wind until the surfaces of the noni fruits are dry, wherein no water drops are left on the surfaces of the noni fruits, and no obvious water is lost;
pulping the noni fruits with dry surfaces in a pulping machine, taking the pulped noni fruit pulp for later use, and abandoning materials at a waste residue outlet of the pulping machine;
thirdly, mixing the noni pulp prepared in the second step with salt according to the mass ratio of 100:1, stirring and uniformly mixing until the salt is completely dissolved, and then putting the mixture into a heat preservation box at the temperature of 25-30 ℃ for heat preservation for 24 hours;
and fourthly, drying the mixture subjected to heat preservation in the third step in an oven until the water content is 6-8%, and then putting the mixture into a grinder to be ground to obtain the noni fruit extract.
Further, the preferable formula of each raw material of the compound mixture is as follows: 5 parts of functional red yeast powder, 4 parts of noni extract, 14 parts of kaempferia galangal extract, 48 parts of FSCY86 modified starch, 30 parts of water, 15 parts of maltodextrin and 7 parts of green plum organic acid extract.
Brasenia schreberi is a perennial herb, mainly produced in Chongqing Shizhu in China, Taihu river basin in Zhejiang and Jiangsu provinces and Hubei province, and young tips with curled leaves are picked in the late ten (4) th to the late 10 th of month. The water shield is a precious wild aquatic vegetable, contains acidic polysaccharide, protein, amino acid, vitamin, histamine and trace elements, has the health-care function of medicine and food when eating water shield frequently, is generally used for preparing oral liquid, beverage or skin care products at present, and plays a role in supplementing nutrient substances for human bodies by utilizing the medicinal and health-care values of the water shield.
Experiments prove that the water shield and the substances in the fruits and vegetables can generate synergistic action to generate the functions of oxidation resistance and corrosion prevention, and the prepared protective liquid has the function of reinforcing the tissue structure of the fruits and vegetables without damaging the spatial structure, so that the phenomenon of hardening of the fruits and vegetables can be improved, and the aims of making the fruits and vegetables crisp and corrosion prevention are fulfilled. The mechanism is that the water-soluble organic acid can slightly perform coupling reaction with substances in the water-soluble organic acid after penetrating into fruits and vegetables on the surface of a space to form a substance similar to a protective film, and the substance has the functions of supporting and resisting oxidation.
Compared with the prior art, the invention has the beneficial effects that:
1. on the basis of the prior art, the application of the water shield as a natural plant protection function in lotus root slice preparation is provided, unexpected effects are achieved, the lotus root slices are sent to a third party organization, sensory evaluation scores are improved, and the quality guarantee period is 15-17 days.
2. The unique low-temperature soaking post-protection process is adopted, the brittleness of the lotus root slices can be further improved, the problem that the marinated lotus root slices are not crisp is solved, the magical effect caused by the fact that the post-protection liquid permeates into the lotus root slices in the low-temperature soaking process is verified through experiments, the post-protection liquid has the effect of consolidating the tissue structure of fruits and vegetables, the space structure cannot be damaged, the phenomenon that the lotus root slices are hardened can be improved, and the aims of making the lotus root slices crisp and preventing corrosion are achieved.
3. Although the method of the invention also uses the marinating soup, the remaining marinating soup after marinating other products is used, the waste materials in the prior art are fully utilized, and compared with the traditional soup-stock which needs 8-12 hours of decoction, the method greatly saves energy and improves efficiency.
Detailed Description
The following describes the manufacturing process of the present invention with reference to specific embodiments.
Preparing a compound mixture:
firstly, sequentially adding 5 parts of functional red koji powder, 4 parts of noni fruit extract and 14 parts of kaempferia galanga extract into 30 parts of water, stirring while adding until the materials are completely dissolved to obtain a mixture I, and stirring by adopting manual slow stirring or a stirrer at the stirring speed of less than 200 revolutions per minute; the functional red rice powder is produced by Shandong Zhonghui biological science and technology Limited, and the lovastatin content is required to be 1.2-3.4%.
Secondly, mixing 48 parts of FSCY86 modified starch, 15 parts of maltodextrin and 7 parts of green plum organic acid extract with the mixture I, uniformly stirring to obtain a mixture II, and stirring at a low speed by manpower or a stirrer, wherein the stirring speed is lower than 200 revolutions per minute; the green plum organic acid extract is a powder substance with acidity of 25-30% prepared by removing cores → crushing → squeezing → concentrating → drying → spraying powder of pickled green plum. The FSCY86 modified starch is oxidized hydroxypropyl starch which is prepared by taking cassava as a raw material and through a starch modification process and is developed and sold by Shenzhou Rich technology (Beijing) limited company, and the Shenzhou Rich technology (Beijing) limited company is named as FSCY86 modified starch.
And thirdly, adding the mixture II into a double-screw extruder, setting the temperature of a front zone of extrusion to be 60-65 ℃ and the temperature of a rear zone to be 85-100 ℃, drying the extruded semi-finished product by hot air until the moisture content is 10%, and crushing the dried semi-finished product to be below 40 meshes to obtain the composite material.
Preparing a noni fruit extract:
selecting fresh noni fruits, cleaning, and cooling the noni fruits under natural wind until the surfaces of the noni fruits are dry, wherein no water drops are left on the surfaces of the noni fruits, and no obvious water is lost;
pulping the noni fruits with dry surfaces in a pulping machine, taking the pulped noni fruit pulp for later use, and abandoning materials at a waste residue outlet of the pulping machine;
thirdly, mixing the noni pulp prepared in the second step with salt according to the mass ratio of 100:1, stirring and uniformly mixing until the salt is completely dissolved, and then putting the mixture into a heat preservation box at the temperature of 25-30 ℃ for heat preservation for 24 hours;
and fourthly, drying the mixture subjected to heat preservation in the third step in an oven until the water content is 6-8%, and then putting the mixture into a grinder to be ground to obtain the noni fruit extract.
Example one
A preparation method of cooked lotus root slices with long shelf life comprises the following steps:
cleaning
Cutting fresh lotus roots from lotus root nodes, removing the lotus root nodes to obtain a lotus root barrel, cleaning the lotus root barrel, and removing silt and impurities on the surface and inside.
Treatment of water shield
Picking up the tender tips of the water shield with the rolling leaves, cleaning, putting the tender tips into 1% saline water, soaking for 15 seconds, and then fishing out for later use. Adding a compound mixture accounting for five ten-thousandth of the weight of water into cold boiled water, stirring uniformly, adding salt accounting for three percent of the weight of the water, adding the spare water shield, taking the addition of the water shield as a standard, heating to 36 ℃, keeping for 3 minutes, cooling at normal temperature, taking out the water shield in the water, and taking juice as a back protective liquid for later use.
Three, marinating
Adding the marinating soup into a marinating pot, then adding the compound mixture accounting for one thousandth of the weight of the lotus root barrel raw materials, uniformly stirring, boiling, adding the lotus root barrel, starting marinating, adding the water shield treated in the second step after marinating for 5 minutes, wherein the addition amount of the water shield is three thousandth of the weight of the lotus root raw materials, and continuing marinating for 10 minutes. The marinating soup is obtained by marinating goose as described in patent CN 106722294A.
Fourthly, cool
Spreading the lotus roots marinated in the third step to cool at 15 ℃, 5 ℃ and 0 ℃, and cooling to the central temperature of 8 ℃; according to the size of the lotus root barrels and the number of layers of the arranged lotus root barrels, different control time is adopted, wherein the cold end point in the environment of 15 ℃ is 35 ℃ of the central temperature, the cold end point in the environment of 5 ℃ is 20 ℃ of the central temperature, and the cold end point in the environment of 0 ℃ is 8 ℃ of the central temperature.
Five, rear protection
And (4) placing the lotus root barrels cooled in the fourth step into the rear protective liquid prepared in the second step, and soaking for 25-40 minutes, wherein the lotus root barrels are required to be completely soaked in the liquid, and the temperature during soaking is controlled to be 10-15 ℃.
Sixthly, slicing
And (4) fishing the lotus root barrel subjected to the post protection in the fifth step, draining water, and slicing to obtain lotus root slices with the thickness of 4-6 mm.
Seven, modified atmosphere fresh-keeping package
Weighing and subpackaging the lotus root slices obtained in the step six according to the packaging requirements, then placing the lotus root slices into a modified atmosphere packaging machine for packaging, filling the gas with mixed gas of 69% nitrogen and 31% carbon dioxide, and packaging to obtain the lotus root slices.
Example two
A preparation method of cooked lotus root slices with long shelf life comprises the following steps:
cleaning
Cutting fresh lotus roots from lotus root nodes, removing the lotus root nodes to obtain a lotus root barrel, cleaning the lotus root barrel, and removing silt and impurities on the surface and inside.
Treatment of water shield
Picking up the tender tips of the water shield with the rolled leaves, cleaning, putting the tender tips into 1% saline water, soaking for 20 seconds, and then fishing out for later use. Adding a compound mixture accounting for five ten-thousandth of the weight of water into cold boiled water, stirring uniformly, adding salt accounting for three percent of the weight of the water, adding the spare water shield, taking the addition of the water shield as a standard, heating to 40 ℃, keeping for 4 minutes, cooling at normal temperature, taking out the water shield in the water, and taking juice as a back protective liquid for later use.
Three, marinating
Adding the marinating soup into a marinating pot, then adding the compound mixture accounting for one thousandth of the weight of the lotus root barrel raw materials, uniformly stirring, boiling, adding the lotus root barrel, starting marinating, adding the water shield treated in the second step after marinating for 6 minutes, wherein the addition amount of the water shield is three thousandth of the weight of the lotus root raw materials, and continuing marinating for 15 minutes. The marinating soup is obtained by marinating goose as described in patent CN 106722294A.
Fourthly, cool
Spreading the lotus roots marinated in the third step to cool at 20 ℃, 10 ℃ and 4 ℃, and cooling to the central temperature of 10 ℃; according to the size of the lotus root barrels and the number of layers of the arranged lotus root barrels, different control time is adopted, wherein the cold end point in the environment of 20 ℃ is 40 ℃, the cold end point in the environment of 10 ℃ is 25 ℃, and the cold end point in the environment of 4 ℃ is 10 ℃.
Five, rear protection
And (4) placing the lotus root barrels cooled in the fourth step into the rear protective liquid prepared in the second step, and soaking for 35 minutes, wherein the lotus root barrels are required to be completely soaked in the liquid, and the temperature during soaking is controlled to be 15 ℃.
Sixthly, slicing
And (4) fishing the lotus root barrel subjected to the post protection in the fifth step, draining water, and slicing to obtain lotus root slices with the thickness of 4-6 mm.
Seven, modified atmosphere fresh-keeping package
Weighing and subpackaging the lotus root slices obtained in the step six according to the packaging requirements, then placing the lotus root slices into a modified atmosphere packaging machine for packaging, filling the gas with mixed gas of 69% nitrogen and 31% carbon dioxide, and packaging to obtain the lotus root slices.
EXAMPLE III
A preparation method of cooked lotus root slices with long shelf life comprises the following steps:
cleaning
Cutting fresh lotus roots from lotus root nodes, removing the lotus root nodes to obtain a lotus root barrel, cleaning the lotus root barrel, and removing silt and impurities on the surface and inside.
Treatment of water shield
Picking up the tender tips of the water shield with the rolling leaves, cleaning, putting the tender tips into 1% saline water, soaking for 25 seconds, and then fishing out for later use. Adding a compound mixture accounting for five ten-thousandth of the weight of water into cold boiled water, stirring uniformly, adding salt accounting for three percent of the weight of the water, adding the spare water shield, taking the addition of the water shield as a standard, heating to 45 ℃, keeping for 5 minutes, cooling at normal temperature, fishing out the water shield in the water, and taking juice as a back protective liquid for later use.
Three, marinating
Adding the marinating soup into a marinating pot, then adding the compound mixture accounting for one thousandth of the weight of the lotus root barrel raw materials, uniformly stirring, boiling, adding the lotus root barrel, starting marinating, adding the water shield treated in the second step after marinating for 6 minutes, wherein the addition amount of the water shield is five thousandth of the weight of the lotus root raw materials, and continuing marinating for 25 minutes. The marinating soup is obtained by marinating goose as described in patent CN 106722294A.
Fourthly, cool
Spreading the lotus roots marinated in the third step to cool at 20 ℃, 10 ℃ and 4 ℃, and cooling to the central temperature of 10 ℃; according to the size of the lotus root barrels and the number of layers of the arranged lotus root barrels, different control time is adopted, wherein the cold end point in the environment of 20 ℃ is 40 ℃, the cold end point in the environment of 10 ℃ is 25 ℃, and the cold end point in the environment of 4 ℃ is 10 ℃.
Five, rear protection
And (4) placing the lotus root barrels cooled in the fourth step into the rear protective liquid prepared in the second step, and soaking for 40 minutes, wherein the lotus root barrels are required to be completely soaked in the liquid, and the temperature during soaking is controlled to be 15 ℃.
Sixthly, slicing
And (4) fishing the lotus root barrel subjected to the post protection in the fifth step, draining water, and slicing to obtain lotus root slices with the thickness of 4-6 mm.
Seven, modified atmosphere fresh-keeping package
Weighing and subpackaging the lotus root slices obtained in the step six according to the packaging requirements, then placing the lotus root slices into a modified atmosphere packaging machine for packaging, filling the gas with mixed gas of 69% nitrogen and 31% carbon dioxide, and packaging to obtain the lotus root slices.
The above description is only a preferred embodiment of the present invention, and it is needless to say that the scope of the present invention is not limited by this, and therefore, the scope of the present invention is covered by the claims equivalent to the modifications of the present invention.
The marinated lotus root slices prepared in the third embodiment, the marinated lotus root slices sold in the market and the marinated lotus root slices packaged in the unified controlled atmosphere preservation box disclosed in patent CN108887630A are subjected to physical detection and comparison, and are verified by shelf life experiments, and the detected parameters are compared as follows:
the data in the table show that the cooked lotus root slices prepared by the invention not only have good crispness, but also improve the crispness expectation of consumers on lotus root slice products, and the shelf life is also greatly prolonged.
Claims (6)
1. A preparation method of cooked lotus root slices with long shelf life is characterized by comprising the following processing steps:
cleaning
Cutting fresh lotus roots from lotus rhizome nodes, removing the lotus rhizome nodes to obtain a lotus root barrel, cleaning the lotus root barrel, and removing silt and impurities on the surface and inside the lotus root barrel;
treatment of water shield
Picking up water shield tender tips with rolling leaves, cleaning, putting into 1% saline water for soaking for 15-25 seconds, and then fishing out for later use; adding a compound mixture accounting for five ten-thousandth of the weight of water into cold boiled water, uniformly stirring, adding salt accounting for three percent of the weight of water, adding the spare water shield, taking the addition amount of the water shield as a standard, heating to 36-45 ℃, keeping for 3-5 minutes, cooling at normal temperature, fishing out the water shield in the water, and taking the juice as a back protective liquid for later use;
three, marinating
Adding marinating soup into a marinating pot, then adding a compound mixture accounting for one thousandth of the weight of the lotus root raw materials, uniformly stirring, adding the lotus root barrels after boiling, marinating for 5-6 minutes, adding the water shield treated in the second step, wherein the addition amount of the water shield is three thousandth to five thousandth of the weight of the lotus root raw materials, and continuously marinating for 5-25 minutes;
fourthly, cool
Spreading the lotus roots marinated in the third step to cool at 15-20 ℃, 5-10 ℃ and 0-4 ℃ in sequence, and cooling to the central temperature of 8-10 ℃;
five, rear protection
Placing the lotus root barrel cooled in the fourth step into the rear protective liquid prepared in the second step, and soaking for 25-40 minutes, wherein the lotus root barrel needs to be completely soaked in the liquid, and the soaking temperature is controlled to be 10-15 ℃;
sixthly, slicing
Fishing up the lotus root barrel which is protected after the fifth step, draining water, and slicing to obtain lotus root slices with the thickness of 4-6 mm;
seven, modified atmosphere fresh-keeping package
Weighing and subpackaging the lotus root slices obtained in the step six according to the packaging requirements, then placing the lotus root slices into a modified atmosphere packaging machine for packaging, filling the gas with mixed gas of 69% nitrogen and 31% carbon dioxide, and packaging to obtain the lotus root slices.
2. The preparation method of the long-shelf-life cooked lotus root slices as claimed in claim 1, wherein the compound mixture is prepared from 3-12 parts of functional red rice powder, 2-8 parts of noni fruit extract, 10-22 parts of rhizoma kaempferiae extract, 40-65 parts of FSCY86 modified starch, 20-35 parts of water, 10-20 parts of maltodextrin and 3-15 parts of green plum organic acid extract.
3. The method for preparing long-shelf-life cooked lotus root slices according to claim 1 or 2, wherein the method for preparing the compound mixture comprises the following steps:
firstly, sequentially adding 5 parts of functional red koji powder, 4 parts of noni fruit extract and 14 parts of kaempferia galanga extract into 30 parts of water, stirring while adding until the materials are completely dissolved to obtain a mixture I, and stirring by adopting manual slow stirring or a stirrer at the stirring speed of less than 200 revolutions per minute;
secondly, mixing 48 parts of FSCY86 modified starch, 15 parts of maltodextrin and 7 parts of green plum organic acid extract with the mixture I, uniformly stirring to obtain a mixture II, and stirring at a low speed by manpower or a stirrer, wherein the stirring speed is lower than 200 revolutions per minute;
and thirdly, adding the mixture II into a double-screw extruder, setting the temperature of a front zone of extrusion to be 60-65 ℃ and the temperature of a rear zone to be 85-100 ℃, drying the extruded semi-finished product by hot air until the moisture content is 10%, and crushing the dried semi-finished product to be below 40 meshes to obtain the composite material.
4. The method of preparing long-shelf-life cooked lotus root slices as claimed in claim 3, wherein said noni fruit extract is prepared by the following method:
selecting fresh noni fruits, cleaning, and cooling the noni fruits under natural wind until the surfaces of the noni fruits are dry, wherein no water drops are left on the surfaces of the noni fruits, and no obvious water is lost;
pulping the noni fruits with dry surfaces in a pulping machine, taking the pulped noni fruit pulp for later use, and abandoning materials at a waste residue outlet of the pulping machine;
thirdly, mixing the noni pulp prepared in the second step with salt according to the mass ratio of 100:1, stirring and uniformly mixing until the salt is completely dissolved, and then putting the mixture into a heat preservation box at the temperature of 25-30 ℃ for heat preservation for 24 hours;
and fourthly, drying the mixture subjected to heat preservation in the third step in an oven until the water content is 6-8%, and then putting the mixture into a grinder to be ground to obtain the noni fruit extract.
5. The method for preparing long-shelf-life cooked lotus root slices as claimed in claim 2, wherein the preferable formula of each raw material of the compound mixture is as follows: 5 parts of functional red yeast powder, 4 parts of noni extract, 14 parts of kaempferia galangal extract, 48 parts of FSCY86 modified starch, 30 parts of water, 15 parts of maltodextrin and 7 parts of green plum organic acid extract.
6. The method according to claim 2, wherein the green plum organic acid extract is a pickled green plum, and is a powdery substance having an acidity of 25 to 30% which is prepared by coring → pulverization → juicing → concentration → drying → powder injection.
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Application publication date: 20220107 |