Special flavor lotus sprout can

A technology of lotus root and canned food, which is applied in the fields of application, food preparation, food science, etc., can solve the problem of single taste of canned lotus root, and achieve the effect of being conducive to digestion, absorption and utilization, rich in nutrients, and easy to carry and store.

Inactive Publication Date: 2013-04-03
莫秀芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the shortcomings of the existing canned lotus root with a single taste, and provide a canned lotus root with a unique taste and rich layering

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Pretreatment of lotus root strips: clean the lotus root strips, cut into sections, blanch them in 95℃ clean water for 1 min, take them out, and place them in a mixture of salt, citric acid, sodium bisulfite and L-cysteine ​​with water Soak in the color protection solution for 7 minutes, the mass concentration of salt is 2%, citric acid is 0.4%, sodium bisulfite is 0.05%, and L-cysteine ​​is 0.05%. Take it out, drain it, and set aside;

[0020] 2) Seasoning pretreatment: Weigh ginger, red hot pepper, green pepper, cumin, bay leaf, garlic, and Angelica dahurica according to the weight ratio of 4:1:1:6:1:1:1. Clean and cut. Section, blanch, drain, set aside;

[0021] 3) Soup preparation: Weigh acetic acid, table salt, and sucrose according to the ratio and mix with water to make the contents 0.5%, 1%, and 8% respectively. Stir evenly to make soup;

[0022] 4) Mix 55kg of processed lotus root strips with 1kg of seasonings and 44kg of prepared soup, boil and keep boiling for 3m...

Embodiment 2

[0024] 1) Pretreatment of lotus root strips: clean the lotus root strips, cut into sections, blanch them in 100℃ water for 2 minutes, take them out, and place them in a mixture of salt, citric acid, sodium bisulfite and L-cysteine ​​and water Soak the resulting color protection solution for 15 minutes, the mass concentration of salt is 3%, citric acid is 0.6%, sodium bisulfite is 0.15%, and L-cysteine ​​is 0.08%, take it out, drain it, and set aside;

[0025] 2) Seasoning pretreatment: Weigh ginger, red hot pepper, green pepper, cumin, bay leaf, garlic, and Angelica dahurica in a weight ratio of 6:3:2:8:2:3:3. Section, blanch, drain, set aside;

[0026] 3) Soup preparation: Weigh acetic acid, salt, honey and water according to the ratio, and mix them with 0.8%, 5%, and 12% respectively. Stir them evenly to make soup;

[0027] 4) Mix the processed lotus root strip 70kg with the seasoning 3kg and the prepared soup 27kg, boil and keep boiling for 5min, fill while hot, degas at 100℃ for...

Embodiment 3

[0029] 1) Pretreatment of lotus root strips: clean the lotus root strips, cut into sections, blanch them in clean water at 98°C for 1.5 minutes, take them out, and put them in water with salt, citric acid, sodium bisulfite and L-cysteine Soak the prepared color protection solution for 12 minutes, the mass concentration of salt is 2.5%, citric acid is 0.5%, sodium bisulfite is 0.1%, L-cysteine ​​is 0.06%, take it out, drain it, and set aside;

[0030] 2) Seasoning pretreatment: Weigh ginger, red hot pepper, green pepper, cumin, bay leaf, garlic, and Angelica dahurica according to the weight ratio of 5:2:1.5:7:1.5:2:1. Section, blanch, drain, set aside;

[0031] 3) Soup preparation: Weigh acetic acid, salt, and sucrose according to the ratio and mix with water to make the content of 0.6%, 3%, and 10% respectively. Stir evenly to make soup;

[0032] 4) Mix 60kg of processed lotus root strips with 2kg of seasoning and 38kg of prepared soup, boil and keep boiling for 4min, fill while hot...

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PUM

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Abstract

The invention provides special flavor lotus sprout can which is composed of the following raw materials of, by weight, 55-70% of lotus sprouts, 1-3% of seasoning materials, and the balance being a soup, wherein the seasoning materials is composed of ginger, red chilli, green pepper, fennel fruits, bay leaves, garlic and radix angelicae; and the soup is prepared by blending acetic acid, a sweetening agent, salt and water. The lotus sprout can retains specific crispness and color of the lotus sprouts, tastes sour and delicious, has bright soup juice and rich nutrition, facilitates digestion, absorption and utilization for human body, is convenient for carrying and storing, and has very good popularization and application value.

Description

Technical field [0001] The invention relates to a canned food, and mainly relates to a canned lotus root with flavor. Background technique [0002] Lotus sprout (Lotus sprout), also known as chicken head tube, lotus root whip, lotus root intestine, is the young rhizome of lotus (Nelumbonucifera Gaertn.), consisting of an internode and apical bud at the top of the rhizome. This young rhizome is actually a lotus root that has not yet grown, and is also the most tender lotus root. It has good brittleness, crisp and refreshing taste, rich nutrition, and high medicinal value. Detection and analysis showed that the dry matter content in lotus root was 4.82%-5.29%, crude fiber 0.51%-0.73%, protein 0.70%-0.80%, total sugar 1.47%-1.60%. In addition, lotus root was also rich Calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, ascorbic acid and other nutrients. The lotus root has the functions of eliminating food and relieving diarrhea, appetizing and clearing away heat, no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/29A23L1/272A23L19/10A23L5/41A23L33/00
Inventor 莫秀芳
Owner 莫秀芳
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