Preparation method of canned clean water young lotus root
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A technology of lotus root tape and canned food, applied in the field of preparation of canned lotus root tape in clear water, can solve the problems of value discount, unable to open the market space, unable to maintain crispness and color, etc., and achieve long shelf life, maintain crispness and color, crisp good effect
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Problems solved by technology
[0004] At present, the value of some lotus root belt products is greatly reduced because they cannot maintain good crispness and color, so the market space cannot be opened, especially there are no canned lotus root belt products on the market
Method used
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Examples
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specific Embodiment
[0021] Example 1, the same as comparative example 1, the difference is that the mixed solution of 3g citric acid, 1g lactic acid, 80g sucrose, 8g calcium chloride, and 2g vitamin C in 1000g of lotus root soup, the weight of lotus root and lotus root soup The ratio is 1:0.30, microwave sterilization for 3 minutes, microwave power 2Kw.
[0022] Example 2, the same as Comparative Example 1, the difference is that the lotus root soup is a mixture of 4g citric acid, 2g lactic acid, 78g sucrose, 9g calcium chloride, and 3g vitamin C in 1000g of water. The weight ratio is 1:0.35, sterilized by microwave for 5 minutes, and the microwave power is 3Kw.
[0023] Example 3, the same as Comparative Example 1, the difference is that the lotus root soup is a mixture of 6g citric acid, 2g lactic acid, 88g sucrose, 12g calcium chloride, and 4g vitamin C in 1000g of water. The weight ratio is 1:40, the microwave sterilization is 7 minutes, and the microwave power is 2Kw.
[0024] Example 4, t...
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PUM
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Abstract
The invention relates to a preparation method of a canned clean water young lotus root, comprising the following steps: washing clean a young lotus root, removing the head and tail parts of the lotus root, placing in an environment of 1-8 DEG C, cutting the young lotus root into segments, mixing with young lotus root soup, then filling, sealing, and sterilizing by microwaves for 3-15 minutes, wherein the soup is a mixed liquor of citric acid, lactic acid, sucrose, calcium chloride, vitamin C and water. The soup of the invention is not added with any substance harmful to human bodies, thus having high safety; the young lotus root soup and the microwave cold sterilization technology are adopted, thereby overcoming the defect that the young lotus root are softened in the traditional thermal sterilization technology, maintaining the specific brittleness and color of the young lotus root up to the hilt and greatly prolonging the storage period of the canned young lotus root; and vitamin C is added, thus being favor of human health. The canned young lotus root prepared by the invention has good taste, fine color, favorable brittleness, rich nutriments, easy carrying and storage, long storage period and edible convenience, is favor of being digested, absorbed and utilized by human bodies and can be eaten after being opened without processing within the storage period.
Description
technical field [0001] The invention relates to a preparation method of canned lotus root with clear water. 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 ...
Claims
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