Cooking and frying process for hammered lotus roots

Abstract

The invention provides a cooking and frying process for hammered lotus roots. The process comprises the following steps: (1) washing lotus roots: removing sludge from lotus roots and cleaning with water; (2) segmenting and removing knots: segmenting the lotus roots according to knots and removing knot headers; (3) cooking: putting the lotus roots in a pot with boiling water and cooking for 10-15 minutes till the lotus roots are medium well; (4) hammering: putting the medium well lotus roots on a chopping board and hammering the lotus roots flat; (5) scattering starchy flour and then hammering: scattering starchy flour on the surfaces of the flat lotus roots and then hammering till the starchy flour and the lotus roots are integrated together; (6) frying: putting the lotus roots processed in the step (5) in vegetable oil with temperature of 100-120 DEG C and frying for 3-5 minutes; and (7) cooling and packaging: naturally cooling the fried lotus roots, packing the lotus roots with bags, wherein the packaging bags are sealed by virtue of a vacuum packaging machine. According to the process provided by the invention, the lotus roots are cooked to be medium well and are fried at a lower oil temperature within a short time, so that the lotus roots reserve the original taste and nutritional components. The situation that harmful substances generated due to over-high frying temperature is avoided. The lotus roots are crisp in taste and rich in nutrition.

Description

technical field [0001] The invention relates to a production process of lotus root food, in particular to a hammered lotus root frying process. Background technique [0002] Lotus root contains nutrients such as starch, protein, asparagine, sugar, vitamin C, and oxidase. Every 100 grams of lotus root contains 77.9 grams of water, 1.0 grams of protein, 0.1 grams of fat, 19.8 grams of carbohydrates, 0.5 grams of crude fiber, and ash 0.7 grams, 19 mg of calcium, 51 mg of phosphorus, 0.5 mg of iron, 0.02 mg of carotene, 0.11 mg of thiamine, 0.04 mg of riboflavin, 0.4 mg of niacin, 25 mg of ascorbic acid, and 84 kcal of calories. There are great benefits. [0003] In the existing practice of hammered lotus root, the lotus root is steamed and cooked too much, too much or too little flour is applied, and then the frying temperature is too high, and the frying time is random. Although it is easy to make, the hammered lotus root produced is poor in brittleness. It also has a burnt ...

AI Technical Summary

Problems solved by technology

[0003] In the existing practice of hammered lotus root, the lotus root is steamed and cooked too much, too much or too little flour is applied, and then the temperature of frying is too high, and the frying time is random. Although it is easy to make, the resulting hammered lotus root is poor in brittleness. And there is burnt smell, lost the original fragrance of lotus root