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Manufacture method of lotus root pancake

A production method and lotus root technology are applied in the directions of baking, baked food, food science, etc., which can solve the problems of insufficient nutrients and few food raw materials, and achieve the effect of rich nutrition and good taste.

Inactive Publication Date: 2012-12-12
YANGZHOU LVJIA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this simple processing method is easy to make, the food has few raw materials and insufficient nutrients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: the preparation method of lotus root pancake, it comprises that lotus root is made into lotus root mud, glutinous rice and batching, and batching is made evenly by soybean oil, wheat flour, liquid egg, salt, cheese, white vinegar, minced pork, cooking wine, and each raw material is by weight In total, 67.5% lotus root paste, 20% glutinous rice, 1% soybean oil, 5% wheat flour, 1% egg liquid, 0.5% salt, 1% cheese, 1% white vinegar, 2% minced pork, 1% cooking wine, including the following processing The steps are:

[0012] (1) Add glutinous rice flour and ingredients to the lotus root paste and stir evenly to make a mixture;

[0013] (2) Make the mixed material into cake-shaped lotus root cake, coat the outer surface of the lotus root cake with a layer of soybean oil, then put the lotus root cake in a container to heat, raise the temperature of the container to 180°C to 250°C, and heat for 2 minutes to 4 minute;

[0014] (3) Take the lotus root cake out...

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PUM

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Abstract

The invention relates to a manufacture method of a lotus root pancake. According to the method, sticky rice and lotus root paste made of lotus roots are used as major ingredients, auxiliary ingredients are made by uniformly mixing bean oil, wheat flour, egg liquid, common salt, cheese, white vinegar, ground pork and cooking wine, all ingredients are mixed to be made into lotus cake, then, the bean oil is coated on the outer surface of the lotus cake, then, the lotus cake is heated for 2 to 4 minutes in a container, then, honey and shortening are coated on the lotus cake to be heated for 3 to 5 minutes, the lotus cake is decocted in a heating container and is baked at high temperature in a baking oven, in addition, the honey and the shortening are coated on the outer surface of the lotus root, after the processing on the lotus cake, the outside is sweet and crispy, the inside is soft, and the lotus cake made from various raw materials has the advantages that the nutrition is rich, and the mouth feeling is good.

Description

technical field [0001] The invention relates to the field of food, in particular to a pure natural lotus root food. Background technique [0002] Lotus root contains nutrients such as starch, protein, asparagine, sugar, vitamin C and oxidase, 77.9 grams of water per 100 grams, 1.0 grams of protein, 0.1 grams of fat, 19.8 grams of carbohydrates, 84 kcal of calories, and 0.5 grams of crude fiber grams, 0.7 grams of ash, 19 mg of calcium, 51 mg of phosphorus, 0.5 mg of iron, 0.02 mg of carotene, 0.11 mg of thiamine, 0.04 mg of riboflavin, 0.4 mg of niacin, and 25 mg of ascorbic acid; big benefit. [0003] The existing method of lotus root cake is generally, lotus root is made into lotus root paste, glutinous rice flour is added in lotus root paste, then processed into cake shape, promptly makes lotus root cake after steaming or decocting. Although this simple processing method is easy to make, the raw materials of the food are few and the nutritional labeling is insuffici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 朱修圣姚广利
Owner YANGZHOU LVJIA FOOD