Processing method for lotus root filled with sticky rice

A processing method and technology of glutinous rice lotus root, applied in the processing field of glutinous rice lotus root, can solve the problems of short shelf life, aging and thinning of glutinous rice, water seepage, etc., and achieve the effects of reducing the loss of nutrients, prolonging the shelf life and improving the safety.

Inactive Publication Date: 2016-04-13
王坤
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, the production and processing methods of glutinous rice lotus are mainly based on traditional techniques. On the one hand, glutinous rice lotus is easy to brown during processing and storage, and it will gradually age and harden during storage. At the same time, the shelf life is short, so it is only suitable for making and selling. On the other hand,

Method used

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Examples

Experimental program
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Example Embodiment

[0016] A processing method of glutinous rice and lotus root, the steps include:

[0017] (1) Select lotus root, wash and peel: take mature lotus root, rinse with running water, artificially remove the surface sludge impurities, peel off the lotus root with a stainless steel knife;

[0018] (2) Color protection treatment: choose 1.0% sodium chloride, 0.15% citric acid, 0.05% D-sodium erythorbate to prepare color protection solution for treatment, lotus root: color protection solution volume ratio is 1:5, soaking time 40min ;

[0019] (3) Steaming with rice: Cut the thicker end of the color-protected lotus root with a stainless steel knife. After filling with glutinous rice, fix and seal the cut lotus root with a toothpick, and steam for 8-10min under normal pressure;

[0020] (4) Candied cooking: The candied liquid is composed of water, white sugar, rock sugar, honey and a small amount of dried osmanthus. After boiling, add it to the steamed glutinous rice and lotus root, keep it at 90...

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Abstract

The invention discloses a processing method for a lotus root filled with sticky rice. The processing method comprises the following steps: selecting the lotus root, cleaning and peeling, performing color protection treatment, filling the sticky rice, steaming, boiling the lotus root filled with the sticky rice with sugar, packaging, and radiating to guarantee the quality. The lotus root filled with sticky rice is good is taste, and the processing method is high in efficiency, energy-saving, safe and green; the loss of nutrient substances in food can be reduced; the quality can be improved; the safety can be improved; the quality guarantee period can be prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of glutinous rice lotus root. Background technique [0002] Lotus root is a perennial aquatic plant of Nymphaeaceae. It is eaten with fat and tender rhizomes. It is an extremely important aquatic vegetable in my country. It has high nutritional value and medicinal value. It contains starch, protein, asparagine, vitamin C and more. Phenolic substances, sugar content is also high. According to the "Compendium of Materia Medica", eating fresh lotus root can clear away heat and cool blood, dissipate blood stasis, stop bleeding, quench thirst and relieve vomiting; if fresh lotus root is squeezed for juice, its effect is even more effective; cooked food is sweet and warm, can invigorate the spleen and appetizer, and benefit Blood invigorates the heart, has the effects of digestion, quenching thirst, and promoting muscle growth. It is a food with the same source of med...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L7/10A23L5/41A23L3/26
CPCY02P60/85A23L3/263A23V2002/00
Inventor 王坤严利程涛燕斌王秀萍陈慧琴
Owner 王坤
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