Processing technology of fried cakes of lotus roots

Abstract

The invention relates to a processing technology of fried cakes of lotus roots. During the processing, lotus roots are firstly subjected to dip processing through citric acid and vitamin C, and then sodium hexametahposphate and sodium (potassium) citrate are added to perform subsequent processing. The processing technology adopts 0.03 to 0.5 percent of citric acid and 0.03 to 0.5 percent of vitamin C to control the pH of dipping liquid, so as to prevent the lotus roots from being oxidized and discolored, and 0.03 to 0.1 percent of sodium hexametahposphate and 0.05 to 5.0 percent of sodium (potassium) citrate are added to be resistant of oxidation, so as to prevent the lotus roots from being discolored during processing and cooking processes, and further, the natural dye-forming reaction of food reaches better effect during the frying process and products can properly embody characteristics of lotus roots, and color and flavor characteristics of lotus roots are obvious and different from those of other food. Sodium hexametahposphate and 0.05 to 5.0 percent of sodium citrate can prevent the brown stain of lotus roots at high temperature frying state, and metallic iron and manganese ion of sodium hexametahposphat and sodium citrate are generally believed to have strengthened complexing action and to prevent brown stain.

Description

technical field [0001] The invention relates to a processing technology of fried lotus root cake, which belongs to the technical field of food processing. Background technique [0002] Lotus root is widely distributed in nature and has the advantages of delicious taste and high nutritional value. However, lotus root products in the existing market are rare and only appear in the form of lotus root juice, which cannot meet people's diversified eating needs; The fragrance is deeply loved by young people, but the lotus root is prone to discoloration due to high-temperature oxidation during the frying process, which greatly affects the quality of the fried lotus root. Contents of the invention [0003] The present invention aims at above-mentioned defect, and purpose is to provide a kind of deep-fried lotus root cake processing technology that can keep the color of lotus root in the frying process. [0004] For this reason, the technical scheme adopted by the present inventio...

AI Technical Summary

Problems solved by technology

[0002] Lotus root is widely distributed in nature and has the advantages of delicious taste and high nutritional value. However, lotus root products in the existing market are rare and only appear in the form of lotus root juice, which cannot meet people's diversified eating needs; The fragrance is very popular among young people, but during the frying process, the lotus root is prone to discoloration due to high temperature oxidation, which greatly affects the quality of the fried lotus root