Processing method of pickled lotus roots

A processing method and technology of salted lotus root, applied in the processing of salted lotus root, the processing field of lotus root, can solve the problems of inability to transport long-distance, short storage time, low added value, etc., achieve good pickling effect, prolong fresh-keeping period , the effect of improving freshness

Inactive Publication Date: 2012-11-28
扬州东盛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh lotus root has low added value and short storage time, so it cannot be transported over long distances.

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0012] A processing method for salted lotus root, comprising the following steps:

[0013] (1) Cleaning, removing joints, and peeling: Rinse the lotus root with water to remove the dirt on the surface, cut off the joints of the cleaned lotus root with a stainless steel knife, and then peel the lotus root with a planer. The operation is even and moderate, and the knife is tight The skin is peeled with a knife, so that the skin is clean and the surface is smooth and round;

[0014] (2) Preliminary pickling: put the lotus root that has been sectioned and peeled into the initial pickling brine and marinate for 20-28 hours. The initial pickling brine is an aqueous solution containing citric acid, sodium pyrosulfite, and table salt, wherein citric acid, coke The mass percent concentration of sodium sulfite is 0.15-0.25%, 0.01-0.02%, respectively, and the Baume degree of table salt is 20-24Be;

[0015] (3) Re-pickle: Remove the lotus root after the initial pickling, drain the initia...

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PUM

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Abstract

The invention discloses a processing method of lotus roots, and in particular relates to a processing method of pickled lotus roots, belonging to the technical field of food processing. The processing method comprises the following steps of: cleaning the lotus roots, removing nodes, removing the peel, pickling for the first time, pickling again, detecting a content of SO2, finishing, processing, rinsing, packaging and detecting a finished product so as to obtain the pickled lotus roots. The processing method, provided by the invention, has the advantages of simple processing process, and easy production and manufacturing, and the obtained pickled lotus roots are abundant in nutrition, good in taste, good in pickling effect, high in added value of products, safe and sanitary.

Description

technical field [0001] The invention discloses a processing method of lotus root, in particular relates to a processing method of salted lotus root, and belongs to the technical field of food processing. Background technique [0002] Lotus root, also known as lotus root, belongs to the water lily family, the rhizome of lotus. The lotus root is slightly sweet and brittle, and its main ingredients are starch, protein, asparagine, vitamin C, etc. It is sweet in nature and has the functions of clearing away heat, cooling blood, dispelling blood stasis, invigorating the spleen, appetizing, benefiting blood, promoting muscle growth, stopping diarrhea, and eliminating diarrhea. It is a natural health product with the same origin of medicine and food. However, fresh lotus root has low added value and short storage time, so it cannot be transported over long distances. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 马以中
Owner 扬州东盛食品有限公司
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