Lotus root slices with jujubes and glutinous rice and preparation method of lotus root slices
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A production method, technology of glutinous rice lotus root, applied in food preparation, food ingredients as antioxidants, food science, etc., can solve the problems of different tastes, browning, formula and production process, etc., to solve browning, aroma Pleasant, ruddy effect
Inactive Publication Date: 2015-09-02
JIANGSU HONEST FOOD
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[0003] Glutinous rice lotus is currently available on the market, but due to different formulas and production processes, the tastes are different, and because the lotus root slices will be oxidized during storage, generally one Browning will occur in about a month, affecting product appearance and taste
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[0016] The following examples specifically describe the present invention, it is necessary to point out that the examples are only used to further illustrate the present invention, and can not be interpreted as limiting the protection scope of the present invention, those skilled in the art can make some non-essential according to the above-mentioned content improvements and adjustments.
[0017] The production method of red jujube glutinous rice lotus root is to clean, peel, and section fresh lotus root, cut into appropriate size lotus root segments, pour glutinous rice into the hole of the lotus root, put it in boiled sugar water and boil it under normal pressure on high heat, and change it after boiling. Cook on medium heat for 2-4 hours (medium heat is to control the small boiling on the side of the pot, not in the middle), after cooling, slice it, and cool it naturally in cold weather. When the temperature is above 18°C, use a fan to cool it, and then pack it with canned s...
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Abstract
The invention discloses lotus root slices with jujubes and glutinous rice and a preparation method of the lotus root slices. The preparation method of the lotus root slices comprises the following steps: washing and peeling fresh lotus roots, removing lotus root knots, cutting the lotus roots into lotus root segments, filling the glutinous rice into lotus root holes, putting the lotus root segments in boiled sugar water, and boiling the lotus root segments over high fire under the normal pressure, boiling the lotus root segments for 2-4 hours over medium fire after the sugar water is boiled, cooling and then slicing the lotus root segments, and canning the lotus root slices with the canned sugar water, then heating cans for 20-60 minutes at 90-110 DEG C, and finally vacuumizing, sealing and sterilizing to prepare canned lotus root slices with jujubes and glutinous rice. The lotus root slices with jujubes and glutinous rice is ruddy in color and luster, pleasant in fragrance and delicious in taste; the problem that the lotus root slices brown in the preservation process can be solved thoroughly.
Description
technical field [0001] The invention relates to the field of food processing, in particular to jujube glutinous rice lotus root and a preparation method thereof. Background technique [0002] Lotus root is rich in protein, carbohydrates, starch, calcium, iron, ascorbic acid, and various amino acids. It also contains compounds such as alkaloids, carotene, niacin, riboflavin, thiamine, and elements such as manganese, titanium, and copper. . Lotus root is flat and sweet in nature, nourishes the middle and nourishes the mind, strengthens energy, quenches thirst, stops bleeding, clears blood, and lowers blood pressure. It can be eaten raw or cooked. Nowadays, the cultivation of lotus root is quite common. With the continuous development and expansion of the food processing industry, the industrialized production of lotus root food processing is gradually taking shape. [0003] Glutinous rice lotus root is currently available on the market, but due to different recipes and pro...
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