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New processing technology of glutinous rice lotus roots

A processing technology, technology of glutinous rice lotus root, applied in food processing technology, food processing technology field using lotus root as raw material, can solve problems such as unsuitable for young people's diet preferences, monotonous taste, etc., to avoid excessive loss of nutritional elements, hang pulp Thickness, the effect of maintaining nutritional value

Inactive Publication Date: 2013-11-20
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
Comparison scheme
Effect test

Embodiment Construction

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

[0018] 1) Peel and knot the lotus root, clean and cut it, 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, slice it, slush, flour, bake, and cool;

[0021] 4) The first fried lotus root slices are mashed, floured, baked and cooled;

[0022] 5) Put the lotus root slices deep-fried the second time into slurry, flour, bake and cool;

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

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

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

[0026] The lotus root is 5-10cm in diameter.

[0027] The baking temperature and time of each time in the present invention can be changed according to actual conditions. According to expe...

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PUM

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Abstract

The invention relates to a new processing technology of glutinous rice lotus roots. The new processing technology comprises the following steps of: (1) removing peel and joints of lotus roots, cleaning and cutting off for later use; (2) cleaning and draining glutinous rice for later use; (3) injecting the cleaned lotus roots into the glutinous rice for cooking, then cooling, slicing, coating slurry, powdering, baking and cooling; (4) carrying out slurry coating, powdering, baking and cooling for primarily fried lotus root slices once more; (5) carrying out slurry coating, powdering, baking and cooling for the secondarily fried lotus root slices; (6) vacuum packaging, sterilizing, cooling, performing draining on an outer bag, boxing and warehousing. The new processing technology adopts a manner of repeatedly coating slurry, powdering and baking, so that a slurry coating of the final product is thick and uniform, and syrup can be well adhered to the surfaces of the lotus roots; meanwhile, compared with a single baking manner, the new processing technology can be used for avoiding the defect of excessive loss of nutrient elements of the lotus roots due to single baking, the lotus roots can be effectively protected by the syrup while the lotus roots are baked to be crisp and sweet, and the nutritional values of the lotus roots and related ingredients can be kept.

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 a raw material. Background technique [0002] As a common food material, lotus root has a variety of processing methods, including direct steaming, frying, and soup, but this is only for areas where lotus root is produced; in areas where lotus root is not produced, due to various factors such as transportation links, the above methods It seems unavailable, so in order to meet the requirements, manufacturers often use various methods to reprocess the lotus roots and then go through vacuum sterilization packaging; and then transport them to the destination for human consumption. [0003] The existing common processing technology is to process the lotus root and then pour glutinous rice into the lotus root hole; or mash the lotus root together with other ingredients and mix them evenly, and then go thr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/10A23L19/10A23L7/10
Inventor 汪泽海
Owner YANGZHOU HEZHIFANG FOOD
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