Processing method of instant seasoning lotus root

Abstract

The invention discloses a processing method of an instant seasoning lotus root, which comprises the steps that a fresh lotus root is cleaned, peeled, sliced, then subjected to primary color protection and crisp keeping, rinsed, seasoned, subjected to secondary color protection and crisp keeping, seasoned, packaged and sterilized at a high temperature, and the instant seasoning lotus root is obtained. The processing method is simple and efficient; the color protection and crisp keeping are conducted simultaneously in the primary color protection and crisp keeping step; the secondary color protection and crisp keeping step is merged into the seasoning step, so that the time is saved and the effect is good. As a vacuum curing method is adopted, the curing time is saved; the appearance of an obtained lotus root sheet is creamy white; and the lotus root sheet has luster and a delicious and crisp taste. Compared with the prior art, the delicious and crisp taste is improved, and the lustrousness is better.

Description

Technical field: [0001] The invention relates to the field of vegetable processing, in particular to a processing method of instant seasoned lotus root, belonging to the field of food processing. Background technique: [0002] In recent years, the leisure food market has begun to develop rapidly, and it is showing an unprecedented busy scene. With the prosperity of leisure food consumption, more and more people have put their focus on health and nutrition. Low-calorie, low-fat, low-sugar snack foods will be the mainstream of new product development in the future. [0003] As a traditional product that everyone loves, lotus root has the effects of nourishing the stomach and spleen, nourishing the body, eliminating food and relieving diarrhea, appetizing and clearing away heat, and has a crisp and sweet taste. At present, many enterprises have begun to develop lotus root products to meet market demand. The patent "Boiled lotus root" (application number 201110248941.3) desal...

AI Technical Summary

Problems solved by technology

[0005] Fresh lotus root is white in color, sweet and crisp in taste, but because lotus root is rich in phenols and sugars and enzymes that are easy to cause browning, enzymatic browning and non-enzymatic browning are very easy to occur simultaneously during processing, making The color of the product will deepen; and the crispness of the lotus root will decrease with the addition of seasoning, blanching, cooking and sterilization, which will seriously affect the sensory and physical and chemical quality of the product

The patented products mentioned above all have similar problems. Their color protection and crispness protection process is complex, and the taste of the lotus root slices obtained by the sterilization method is poor, and it is difficult to apply in the factory.

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