Processing technology of sticky rice lotus root

A processing technology, the technology of glutinous rice lotus root, which is applied in the field of food processing technology and food processing technology using lotus root as raw material, can solve the problems of monotonous taste and unsuitable dietary preferences of young people, so as to maintain nutritional value and avoid excessive nutritional elements. drain effect

Inactive Publication Date: 2013-10-16
YANGZHOU HEZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above two methods are commonly used processing methods at present. Their taste is relatively monotonous, and they are more suitable for people with a relatively light taste. After eating a few times, ordinary people will feel tasteless; especially not suitable for young people's dietary preferences

Method used

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Examples

Experimental program
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Embodiment Construction

[0017] The present invention carries out according to the following steps:

[0018] 1) Peel and section lotus root, wash and cut off, set aside;

[0019] 2) Wash and drain the glutinous rice for later use;

[0020] 3) Pour the washed lotus root into the glutinous rice, cook it, cool it down, slice it, paste it, flour it, fry it, and cool it down;

[0021] 4) The lotus root slices fried for the first time are then battered, floured, fried and cooled;

[0022] 5) The lotus root slices fried for the second time are then battered, floured, fried and cooled;

[0023] 6) Vacuum packaging, sterilization, cooling, draining of water from the outer bag, packing, and storage.

[0024] In step 2), wash the glutinous rice and mix it evenly with relevant ingredients before use;

[0025] The ingredients include fruits, vegetables, seasonings, mushrooms and eggs.

[0026] Described lotus root selects the lotus root that specification diameter is 5-10cm for use.

[0027] In the present i...

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PUM

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Abstract

The invention relates to a processing technology of sticky rice lotus root, which comprises the following steps: 1), lotus root is subjected to peel and head removing, is cleaned and cut off for standby; 2), sticky rice is cleaned up and drained off for standby; 3), the clean lotus root is put into the sticky rice to be stewed and cooled after stewing, and then slicing, syrup adding, flour adding, frying and cooling are performed; 4), the primary fried lotus root slices are subjected to the second-time syrup adding, flour adding, frying and cooling; 5), the secondary fried lotus root slices are subjected to syrup adding, flour adding, frying and cooling again ; 6), the lotus root slices are vacuumized, sterilized and cooled, and are binned and put into a warehouse after water of outer bags is drained off. According to the invention, a manner of syrup adding, flour adding and frying for several times is adopted, so that the syrup adding thickness is larger and more uniform, and syrup can be better adhered to the lotus root surface; besides, compared with the one-time frying manner, the processing technology can avoid the defect of excess loss of lotus root nutrient element in the one-time frying, the crisp and delicious fried sticky rice lotus root can be realized while the lotus root can be effectively protected by the syrup, so that the sticky rice lotus root can maintain the nutritive value of the lotus root and relevant ingredients.

Description

technical field [0001] The invention relates to the technical field of food processing technology, in particular to the technical field of food processing technology using lotus root as raw material. Background technique [0002] As a common food material, lotus root can be processed in various ways, such as direct steaming, frying, and soup, but this is only for areas that produce lotus root; in areas that do not produce lotus root, due to various factors such as transportation, the above methods It seems unavailable, so in order to meet the requirements, manufacturers often carry out secondary processing of lotus root by various methods and then pack it through vacuum sterilization; then transport it to the destination for human consumption. [0003] The existing commonly used processing technology is to process the lotus root and pour glutinous rice into the holes of the lotus root; or mash the lotus root together with other ingredients, mix them evenly, and then go throu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 汪泽海
Owner YANGZHOU HEZHIFANG FOOD
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