Boiled lotus root slice processing technology and product thereof

A processing technology and technology of lotus root slices, applied in the processing technology of boiled lotus root slices and its products, can solve the problems of texture softening, color browning, and excessive aluminum content, etc., and achieve the effect of simple method, low cost and easy operation

Inactive Publication Date: 2010-10-27
YANGZHOU HUSN VEGETABLE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To solve the texture softening, color browning and SO in the current production process of boiled vegetables 2 Problems with excessive aluminum content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Wash the lotus root (harvested from September to October), select lotus segments that are free from rot, mildew, and basically the same size, cut off the joints manually or mechanically, and scrape off the skin by hand; place them in 0.3% citric acid and 0.7% kojic acid In the color protecting solution that forms, soak 0.5h; Go to salt water concentration and be that 20 ° of Be ' contain 0.3% (mass fraction) in the calcium lactate preserving brittle liquid of 0.3% (mass fraction), with citric acid, malic acid and acetic acid (mass ratio is 1: 1:1) mixed acid to adjust the pH to 2.8, pickle for 1d and then change the salt water for 6d. Pick up the lotus root and cut into 0.3cm thick discs (or according to the requirements of the importing country), wash and desalt in clean water.

[0034] The desalted lotus root slices were added with a mass fraction of 0.3% calcium lactate cooking solution according to the ratio of material to liquid of 1:3, and the pH value was adjuste...

Embodiment 2

[0037] After the lotus root has been selected, peeled, and knotted, it is placed in a color-protecting solution composed of 0.1% citric acid and 1.0% kojic acid, and soaked for 2.0 hours; it is transferred to a salt solution with a concentration of 22 ° Be' containing 0.5% (mass fraction ) in the calcium lactate brittle solution, adjust the pH to 3.0 with a mixed acid of citric acid, malic acid and acetic acid (mass ratio: 1:0.5:0.5), pickle for 2 days and then replace it with salt water for 5 days. Pick up the lotus root and cut into 0.3cm thick discs (or according to the requirements of the importing country), wash and desalt in clean water.

[0038] The desalted lotus root slices were added with a cooking solution with a mass fraction of 0.5% calcium lactate at a material-to-liquid ratio of 1:4, and the pH value was adjusted to 3.5 with a mixed acid made of citric acid and malic acid (mass ratio: 1:0.5). , boiled at 85°C for 10 minutes; after removing broken and incomplete ...

Embodiment 3

[0041] After the lotus root has been selected, peeled, and knotted, it is placed in a color-protecting solution composed of 0.5% citric acid and 0.5% kojic acid, soaked for 1.5 hours; it is transferred to a salt solution with a concentration of 18 ° Be' containing 0.4% (mass fraction ) in the calcium lactate brittle solution, adjust the pH to 2.8 with a mixed acid of citric acid, malic acid and acetic acid (mass ratio: 0.5:0.5:1), pickle for 3 days and then replace it with salt water for 7 days. Pick up the lotus root and cut into 0.3cm thick discs (or according to the requirements of the importing country), wash and desalt in clean water.

[0042] The desalted lotus root slices were added with a cooking liquid with a mass fraction of 0.4% calcium lactate at a material-to-liquid ratio of 1:3.5, and the pH value was adjusted to 4.2 with a mixed acid made of citric acid and malic acid (mass ratio: 0.5:1). , boiled at 82°C for 13 minutes; after removing broken and incomplete lotu...

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PUM

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Abstract

The invention discloses boiled lotus root slice processing technology and a product thereof, and belongs to the technical field of food processing. The technology is characterized by comprising the following steps of: soaking a lotus root in solution consisting of citric acid and kojic acid for 0.5 to 2 hours after washing, selecting and peeling; pickling the lotus root in the solution of salt at 18 to 22 degree Be' for 5 to 10 days; cutting and desalting the lotus root after pickling; boiling the cut lotus root in 0.3 to 0.5 mass percent of calcium lactate solution at the temperature of between 80 and 85 DEG C for 12 to 15 minutes; sorting, packaging and adding decoction which is formed by mixing the citric acid, malic acid, lactic acid, and ascorbic acid and contains 0.3 to 0.5 mass percent of the calcium lactate; and obtaining the product by vacuumizing, sealing, sterilizing and cooling. Boiled lotus root slices prepared by the technology have the characteristics of milky color and luster, tender and crisp texture, safety and sanitation, and convenient eating.

Description

1. Technical field: [0001] The invention relates to a processing technology of boiled lotus root slices and its products, and relates to cleaning, knotting, peeling, color protection, pickling, slicing, boiling, bagging and soup injection of lotus root raw materials in the processing of boiled lotus root slices The invention relates to a process and product for producing boiled lotus root slices through processes such as juice, sealing, and sterilization, and belongs to the technical field of food processing. 2. Technical background: [0002] There are many varieties of boiled vegetables in our country, including boiled lotus root slices, burdock, carrots and several vegetable compound dishes, etc., most of which are used as ready-to-use foods. Boiled vegetable products meet people's fast-paced life today and their demand for vegetables during non-production seasons. However, due to the serious texture softening and browning in the production process of boiled vegetables, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/272A23L19/00A23L5/41
Inventor 顾振新王建军韩永斌徐忠杰解春艳房正娣
Owner YANGZHOU HUSN VEGETABLE FOOD
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