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Manufacturing method of lotus root cake and lotus root soup

A production method and lotus root technology are applied in food preparation, dough processing, baking and other directions, which can solve the problems of large waste of raw materials, poor lotus root color, poor taste, etc. Effects of nutritional and dietary value

Inactive Publication Date: 2013-07-24
LIUZHOU BOLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The problem to be solved by the present invention is to provide a method for keeping fresh lotus root fresh and making lotus root cake and lotus root soup, so as to solve the problems of poor color, general taste, poor taste and large waste of raw materials in existing lotus root food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for making lotus root cake, which comprises the following steps: selecting fresh lotus roots without rot; cleaning fresh lotus roots, removing impurities such as silt attached to the lotus roots; peeling the cleaned lotus roots, and selecting 1000 kg Peeled lotus root is used as raw material; soak the peeled lotus root with 1000 kg of acetic acid with an acidity of 0.5 g / 100 ml for 30 hours; cut the soaked lotus root into meat and 80 kg of lotus root meat), chop the lotus root meat into diced lotus root with a size of about 3 cubic millimeters; add 4 kg of passion fruit peel to the lotus joint, and then add 8 kg of water to grind it into a slurry; pour the slurry into a pot and steam it over water, add Sugar, after the temperature is higher than 60°C, add spare diced lotus root into the pot, then keep warm at 60°C for 45 minutes, and get the lotus root material out of the pot; weigh the lotus root material, put it into a cylindrical mold, and dry the lotus root ...

Embodiment 2

[0020] A method for making lotus root cake, which comprises the following steps: selecting fresh lotus roots without rot; cleaning fresh lotus roots, removing impurities such as silt attached to the lotus roots; peeling the cleaned lotus roots, and selecting 1000 kg Peeled lotus root is used as raw material; soak the peeled lotus root with 1000 kg of acetic acid with an acidity of 2.5 g / 100 ml for 10 hours; cut the soaked lotus root into meat and 100 kg of lotus root (root joint and some lotus root) meat), cut the lotus root meat into 2 mm thick lotus root slices for later use; add 20 kg of passion fruit peel to the lotus root joints, and then add 10 kg of water to grind it into a slurry; pour the slurry into a stainless steel sandwich pot and cook, add salt, After the cooking temperature is higher than 60°C, add spare lotus root slices into the pot, then keep warm at 80°C for 40 minutes, and get the lotus root material out of the pot; weigh the lotus root material, put it into...

Embodiment 3

[0022] A method for making lotus root cake, which comprises the following steps: selecting fresh lotus roots without rot; cleaning fresh lotus roots, removing impurities such as silt attached to the lotus roots; peeling the cleaned lotus roots, and selecting 1000 kg Peeled lotus root is used as raw material; soak the peeled lotus root with 1050 kg of acetic acid with an acidity of 3.5 g / 100 ml for 5 hours; cut the soaked lotus root into meat and 100 kg of lotus root meat), cut the lotus root meat into 2 mm thick lotus root slices for later use; add 40 kg of passion fruit peel to the lotus root joints, and then add 12 kg of water to make a slurry; pour the slurry into a stainless steel sandwich pot and cook, add sugar, After the cooking temperature is higher than 60°C, add spare lotus root slices into the pot, then keep warm at 90°C for 35 minutes, and get the lotus root material out of the pot; weigh the lotus root material, put it into a petal-shaped mold, and dry the lotus ro...

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PUM

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Abstract

The invention discloses a manufacturing method of a lotus root cake and lotus root soup. The manufacturing method comprises the following steps: soaking and bleaching lotus roots by utilizing 0.5-5% acetic acid or citric acid; cutting the soaked lotus roots out of lotus flesh and lotus rhizome nodes; slicing or dicing the lotus flesh; adding 5-10% of passion fruit peel in the lotus rhizome nodes; then adding water being less than 10% into the lotus rhizome nodes; grinding into a serous fluid; cooking the serous fluid in a pot; adding seasonings according to flavors; after the cooking temperature is larger than 60 DEG C, adding the lotus flesh into the pot; keeping the temperature for 20-45 minutes at the temperature of 90-110 DEG C; taking the above materials out of the pot to obtain a lotus material; and then carrying out subsequent reprocessing according to needed shapes of food or packaging to obtain the lotus root cake and the lotus root soup. Compared with the prior art, the lotus root cake and the lotus root soup are good in color, fragrant and rich in flavor under the premise that any flavor and fragrance are not added, and good in taste, so that the dietary therapic valve is further promoted, wastes of raw materials are reduced, the production cost is reduced, and industrial economic benefits are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing lotus root food. Background technique [0002] Lotus root is rich in protein, carbohydrates, starch, calcium, iron, ascorbic acid, and various amino acids. It also contains compounds such as alkaloids, carotene, niacin, riboflavin, thiamine, and elements such as manganese, titanium, and copper. . Lotus root is flat and sweet in nature, nourishes the middle and nourishes the mind, strengthens energy, quenches thirst, stops bleeding, clears blood, and lowers blood pressure. It can be eaten raw or cooked. Nowadays, the cultivation of lotus root is quite common. With the continuous development and expansion of the food processing industry, the industrialized production of lotus root food processing is gradually taking shape. [0003] The processing method of existing lotus root food has mostly included basic steps such as selection, cleaning and impur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23L1/168A23L1/214A23L1/29A23L19/10A23L21/10A23L33/00
Inventor 韦明辉黄阳成韦启光喻忠刚韦婷娟韦流宜
Owner LIUZHOU BOLONG FOOD
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