Method for preparing pickled crisp lotus root

Abstract

The invention relates to a method for preparing pickled crisp lotus root. The method comprises the following steps of: cleaning the crisp lotus root; removing a head and a tail of the crisp lotus root; putting the crisp lotus root into an environment at the temperature of between 1 and 8 DEG C; cutting the crisp lotus root into segments; mixing the crisp lotus root sterilized by microwave and sterilized pickling fluid, and filling the mixture into a vessel, wherein the pickling fluid is mixed fluid of salt, ginger, cane sugar, edible vinegar, pepper, calcium chloride and water; and inoculating strains which are purebred lactobacillus acidophilus with the number of AB960310; covering the vessel; performing water seal on the vessel; putting the vessel into a environment at the temperature of between 10 and 40 DEG C for fermentation for 3 to 15 days so as to obtain the pickled crisp lotus root. The method applies microwave cold sterilization technology, overcomes the defect that the crisp lotus root becomes soft by using the conventional thermal sterilization technology, maintains unique crispness and color of the crisp lotus root to the utmost extent, and greatly prolongs the preservation period of the pickled crisp lotus root. The purebred lactobacillus acidophilus is advantageous to crispness maintenance and flavor control of the pickled crisp lotus root, and contributes to factory manufacture and quality control. The pickled crisp lotus root has the advantage of unique flavor of the crisp lotus root, good mouthfeel, good color, good crispness, instant eating as soon as the vessel is opened in the preserving period, no additional processing and eating convenience.

Description

technical field [0001] The invention relates to a preparation method of pickled vegetable lotus root. Background technique [0002] The lotus root is the top bud of the lotus root, also called "lotus thatch", which is wrapped in scales. After it germinates, white, tender and slender underground stems are drawn out, which are called "lotus belts". The lotus belts are segmented, and adventitious roots grow around the nodes. Pump leaves and flowers at the festival. The new lotus root formed from the apex of the lotus root belt is called the main lotus root, and the vigorous one has 4-7 joints. The lotus root belt is different from the mature lotus root, because as the lotus root in the early growth stage, its various physiological indicators have not met the requirements of the mature lotus root. It is determined that the lotus root belt is more difficult to process and store than the mature lotus root. [0003] There are a lot of lotus root and seed lotus planted in our co...

AI Technical Summary

Problems solved by technology

However, due to the limitation of the growing season of lotus root belt, there is only supply in the market in June, July, and August every year, which greatly limits the market and the space for the lotus root belt trade, which is far from the annual supply demand of the current market.

At present, because some lotus root products cannot maintain good crispness and color, their value is greatly reduced, so the market space cannot be opened, especially