Nelumbo nucifern paste stuffing and preparation method thereof

A technology of stuffing and lotus root, which is applied in food preparation, baking, baked food, etc., can solve the problems of high cost, time-consuming and laborious, and high price of lotus seeds, and achieve the effects of low moisture content, reducing economic losses, and facilitating preservation

Inactive Publication Date: 2014-01-01
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the price of lotus seeds is relatively high, and the process of picki

Method used

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  • Nelumbo nucifern paste stuffing and preparation method thereof
  • Nelumbo nucifern paste stuffing and preparation method thereof
  • Nelumbo nucifern paste stuffing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of lotus root filling, it is made of the raw material of following mass fraction:

[0036]

[0037] A preparation method for lotus root filling, the steps are:

[0038] 1) Raw material pretreatment: wash the lotus root sold in the market, peel it, and cut it into sections. Commercially available soybeans are cleaned and set aside.

[0039] 2) Cooking: Add citric acid (food grade), VC (food grade), NaCl (food grade) and lotus root segments to water and cook for 1.5-3 hours. Soybeans are boiled for 12-20 minutes.

[0040] 3) Beating: Cut the lotus root into cubes and beat with a blender; peel the soybeans and beat with a blender.

[0041] Preparation: Mix and prepare lotus root milk, soybean milk, white sugar and water. Among them, the proportion of soybean milk to the total material is 5.4-21.8, the proportion of white sugar to beating is 13.6-27.2, water 23-28.3, and vegetable oil 10.1-23.6 for use.

[0042] 4) Frying: Pour vegetable oil into a pan, heat ...

Embodiment 2

[0046] A kind of lotus root filling, it is made of the raw material of following mass fraction:

[0047]

[0048]

[0049] A preparation method for lotus root filling, the steps are:

[0050] 1) Raw material pretreatment: wash the lotus root sold in the market, peel it, and cut it into sections. Commercially available soybeans are cleaned and set aside.

[0051] 2) Cooking: Add citric acid (food grade), VC (food grade), NaCl (food grade) and lotus root segments to water and cook for 1.5-3 hours. Soak soybeans for 12-20 minutes.

[0052] 3) Beating: Cut the lotus root into cubes and beat with a blender; peel the soybeans and beat with a blender.

[0053] Preparation: Mix and prepare lotus root milk, soybean milk, white sugar and water. Among them, the proportion of soybean milk to the total material is 5.4-21.8, the proportion of white sugar to beating is 13.6-27.2, water 23-28.3, and vegetable oil 10.1-23.6 for use.

[0054] 4) Frying: Pour vegetable oil into a pan,...

Embodiment 3

[0057] A kind of lotus root filling, it is made of the raw material of following mass fraction:

[0058]

[0059] A preparation method for lotus root filling, the steps are:

[0060] 1) Raw material pretreatment: wash the lotus root sold in the market, peel it, and cut it into sections. Commercially available soybeans are cleaned and set aside.

[0061]2) Cooking: Add citric acid (food grade), VC (food grade), NaCl (food grade) and lotus root segments to water and cook for 1.5-3 hours. Soak soybeans for 12-20 minutes.

[0062] 3) Beating: Cut the lotus root into cubes and beat with a blender; peel the soybeans and beat with a blender.

[0063] Preparation: Mix and prepare lotus root milk, soybean milk, white sugar and water. Among them, the proportion of soybean milk to the total material is 5.4-21.8, the proportion of white sugar to beating is 13.6-27.2, water 23-28.3, and vegetable oil 10.1-23.6 for use.

[0064] 5) Frying: Pour vegetable oil into a pan, heat it at 1...

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Abstract

The invention discloses a nelumbo nucifern paste stuffing comprising nelumbo nucifern pulp, soybean milk, white granulated sugar, water and vegetable oil according to a certain proportion. A preparation method of the nelumbo nucifern paste stuffing comprises the following steps: A, pretreatment of raw materials: washing nelumbo nucifern, then peeling, and cutting into sections; and washing soybeans for standby application; B, cooking: adding citric acid, VC, NaCl and the nelumbo nucifern sections into water and cooking; and cooking the soybeans; C, beating: dicing the nelumbo nucifern sections, and beating by a blender; and peeling the soybeans, and beating with the blender; D, blending: mixing and blending the nelumbo nucifern pulp, the soybean milk, the white granulated sugar and water; E, stir-frying: pouring the vegetable oil in a pan, heating at a temperature of 140-200 DEG C, putting the materials into the pan, and stir-frying to evaporate moisture; and after more than half of the moisture is evaporated, lowering the temperature to continue stir-frying for promoting absorption of grease; and F, cooling: shoveling out the nelumbo nucifern paste, cooling to the room temperature, and packaging to obtain the stuffing. Utilization of the nelumbo nucifern raw material is high, and the nelumbo nucifern market value is fully developed; and the moisture content of the stuffing is low, so as to facilitate preservation, reduce costs of storage, package and transportation, and decrease the economic loss.

Description

technical field [0001] This research belongs to the field of food processing technology, specifically relates to a lotus root filling, and also relates to a preparation method of the lotus root filling. Background technique [0002] Lotus root (scientific name Nelumbo nucifern) is a large perennial aquatic herb of the family Nymphaeaceae, mainly distributed in Shandong, Hunan, Hubei, Zhejiang, Guangdong and other places in the Yellow River, Yangtze River, and Pearl River basins in China. As a kind of homologous food of medicine and food, lotus root is rich in nutrition, rich in sugar, crude fiber, protein, fat, calcium, phosphorus, iron and multivitamins. Every 100g of lotus root contains 77.9-89g of water and 10-20g of powder. Protein 1-2g, vitamin C 25-55mg, and stachyose, rice sugar, raffinose, sucrose and multi-compounds, etc. From the point of view of traditional Chinese medicine, it can replenish qi and stop deficiency, nourish the heart and strengthen the kidney, so ...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L19/10
CPCA21D13/38A23L19/10
Inventor 王清章孙萍严守雷李洁
Owner HUAZHONG AGRI UNIV
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