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Preparation method of deep-fried crispy lotus root strips

A lotus root strips, crispy technology, applied in the field of preparation of fried crispy lotus root strips, can solve the problems of loss of crispy taste, oil-water infiltration and softening, loss of crispness, etc., and achieve the effect of not easy to oxidize and discolor, low production cost, and delicious taste

Active Publication Date: 2015-02-25
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current problems of vegetable fried food are mainly that a large amount of oil is absorbed, the starch is aged after cooling, the taste becomes hard, the oil and water are soaked and softened, and the original crispy taste is lost and the flavor is deteriorated.
At present, phosphate, soybean protein powder, hydroxypropyl methylcellulose, etc. are added as water-retaining agents or crispy pulp water-retaining agents to fried foods. There will be oil and water infiltration and softening, and the crispness will be lost
Even if the product has been frozen and stored, the phenomenon of oil and water infiltration and softening will occur after thawing, and the problem of starch aging will occur at the same time, which will affect the taste.

Method used

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  • Preparation method of deep-fried crispy lotus root strips
  • Preparation method of deep-fried crispy lotus root strips

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A preparation method for deep-fried crispy lotus root strips, comprising the following steps:

[0025] 1) Take fresh lotus root, wash and peel it, and blanching it in hot water containing 0.2% (weight percent) gluconodelta lactone and 2% (weight percent) salt at a temperature of 95° C. for 1 minute, and cooling Then cut into lotus root strips.

[0026] 2) After draining the surface water of the lotus root strips, use the gelatinized starch mucus layer on the surface of the lotus root strips to adhere to the water-retaining layer powder to form a water-proof layer on the surface of the lotus root strips.

[0027] The water-retaining layer powder is composed of the following components: 3g bleached shellac, 2g glucono delta lactone, 50g corn starch and 50g tapioca modified starch, the above components are ground and mixed at low temperature, and passed through a 200-mesh sieve.

[0028] 3) Hang the lotus root strips attached to the water-retaining layer powder with crisp...

Embodiment 2

[0031] A preparation method for deep-fried crispy lotus root strips, comprising the following steps:

[0032] 1) Fresh lotus root is taken, washed and peeled, blanched in hot water containing 0.5% glucono δ lactone and 0.5% salt for 2 minutes, cooled and cut into strips.

[0033] 2) After draining the surface water of the lotus root strips, use the gelatinized starch mucus layer on the surface of the lotus root strips to adhere to the water-retaining layer powder to form a water-proof layer on the surface of the lotus root strips.

[0034] The water-retaining layer powder is composed of the following components: 5g bleached shellac, 3g glucono delta lactone, 40 g Cornstarch and 30g of tapioca modified starch, the above-mentioned ingredients are ground and mixed at low temperature, and passed through a 200-mesh sieve.

[0035] 3) Hang the lotus root strips attached to the water-retaining layer powder with crispy paste, wrap in bread crumbs, fry, degrease, air-cool, and pack. ...

Embodiment 3

[0038] A preparation method for deep-fried crispy lotus root strips, comprising the following steps:

[0039] 1) Fresh lotus root is taken, washed and peeled, blanched in hot water containing 0.1% glucono δ lactone and 1% salt for 0.5 minutes, cooled and cut into strips.

[0040] 2) After draining the surface water of the lotus root strips, use the gelatinized starch mucus layer on the surface of the lotus root strips to adhere to the water-retaining layer powder to form a water-proof layer on the surface of the lotus root strips.

[0041] The water-retaining layer powder is composed of the following components: 1g bleached shellac, 5g glucono delta lactone, 30g cornstarch and 20g tapioca modified starch.

[0042] 3) Hang the lotus root strips attached to the water-retaining layer powder with crispy paste, wrap in bread crumbs, fry, degrease, air-cool, and pack. The frying temperature is 160-170°C for 20 seconds, and 0.5% citric acid and 0.1% liquor are added to the frying oi...

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Abstract

The invention discloses a preparation method of deep-fried crispy lotus root strips. The preparation method comprises the following steps: cleaning fresh lotus roots and removing the peel of the fresh lotus roots, carrying out blanching, color protection and softening treatment to lotus root segments, cooling, cutting into lotus root strips, draining water on the surfaces of the lotus root strips, adhering a water-retention powder layer by use of a gelatinized starch slime layer on the surfaces of the lotus root strips, forming a water-resisting layer on the surfaces of the lotus root strips, hanging crispy paste on the lotus root strips adhered with the water-retention powder layer, coating breadcrumbs, frying, deoiling, air cooling and packaging. The method is used for solving the technical problems of moisture seepage and oil infiltration in a storage process of the deep-fried crispy lotus root strips and can ensure that the deep-fried crispy lotus root strips keep the original crispy character; and the prepared deep-fried crispy lotus root strips can keep the crispy character for more than 2 days at normal temperature, are appropriate in hardness, are difficultly oxidized and discolored, are delicious in taste, are crispy in mouthfeel, and are the healthy, convenient and delicious fried food.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing fried crispy lotus root strips. Background technique [0002] Lotus root is a kind of aquatic vegetable consumed by the masses in our country. It can be eaten raw or cooked. The processed products of lotus root that are crisp, tender, fresh in color, delicious and nutritious are loved by consumers. The current processed products of lotus root mainly include lotus root slices, lotus root soup, etc., and the processed products are relatively single. Therefore, the development of a series of products is of great significance to meet market needs, extend the industrial chain and increase the added value of lotus root. [0003] Fried food has a large market at home and abroad, especially fried food prepared with vegetables as raw materials. The current problems of vegetable fried food are mainly that a large amount of oil is absorbed, the starch is aged after co...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/01A23L1/05A23L1/0522A23L29/212
CPCA23L5/11A23L19/10A23L29/212
Inventor 严守雷王清章李洁刘纪红
Owner HUAZHONG AGRI UNIV
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