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Technique of preparing swelling lotus seed

A preparation process and a technology for puffing lotus seeds, which are applied in the field of puffing lotus seeds preparation technology, can solve the problems of lack of puffed food, inability to puff lotus seeds, etc., and achieve the effects of crisp taste and simple preparation process.

Inactive Publication Date: 2008-01-23
湖南粒粒珍湘莲有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there is a lack of a puffed food that uses lotus seeds as a material in the market, and the traditional puffed food preparation process cannot make the lotus seeds puffed and have a crispy taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation process is as follows:

[0023] A. Shell, peel and core the lotus seeds;

[0024] B. Cook the lotus seeds;

[0025] C. Drain the surface moisture of the cooked lotus seeds after cooling at room temperature;

[0026] D. lotus seeds are carried out quick freezing;

[0027] E. Under the vacuum environment of 800Pa, the lotus seed after freezing is dried, and its moisture content is controlled below 8% after drying;

[0028] F. Bake the lotus seeds after vacuum drying at a temperature of 200°C for 15 minutes;

[0029] G. Spray the surface of the baked lotus seeds and add seasonings to complete the finished product.

Embodiment 2

[0031] The preparation process is as follows:

[0032] A. Shell, peel and core the lotus seeds;

[0033] B. Cook the lotus seeds;

[0034] C. Drain the surface moisture of the cooked lotus seeds after cooling at room temperature;

[0035] D. lotus seeds are carried out quick freezing;

[0036] E. Under the vacuum environment of 300Pa, the lotus seed after freezing is dried, and its moisture content is controlled below 8% after drying;

[0037] F. Bake the lotus seeds after vacuum drying at 300°C for 12 minutes;

[0038] G. Spray the surface of the baked lotus seeds and add seasonings to complete the finished product.

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PUM

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Abstract

The invention relates to a puffing lotus seed preparation technique, which mainly comprises the workflows of boiling and flavoring, refrigeration, vacuum drying, baking, application of spice, etc. the puffed lotus seed, while preserving its nutritious content, realizes puffing and crispy taste.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a preparation technology of puffed lotus seeds. Background technique [0002] At present, there is a lack of puffed food that uses lotus seeds as a material in the market, and the traditional puffed food preparation process cannot make the food puffed by lotus seeds and have the effect of crisp mouthfeel. Contents of the invention [0003] The object of the present invention is to provide a kind of puffed lotus seed preparation technology. [0004] The purpose of the present invention is achieved by the following approach: the puffed lotus seed preparation process is as follows: [0005] A. Shell, peel and core the lotus seeds; [0006] B. Cook the lotus seeds; [0007] C. Drain the surface moisture of the cooked lotus seeds after cooling at room temperature; [0008] D. lotus seeds are carried out quick freezing; [0009] E. Dry the frozen lotus seeds in a vacuum environmen...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 胡红辉
Owner 湖南粒粒珍湘莲有限公司
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