Marinated lotus roots and production method thereof

A production method, the technology of lotus root, applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of complex production methods, lack of nutritional value, and difficulty in satisfying, and achieve a simple and reasonable production method. The effect of enriching value and improving productivity

Inactive Publication Date: 2017-01-04
胡平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some stores in the market add seasonings and edible oils of different grades, which have poor taste and lack of nutritional value.
Some stores blindly add spices to increase the taste, consumers will feel dry mouth after eating, easy to get angry; some unscrupulous businesses even use unqualified seasonings, endangering human health
[0004] With the improvement of living standards, people's requirements for daily food are constant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A stewed lotus root is made from the following raw materials in parts by weight: 80 parts of lotus root, 2 parts of turmeric slices, 2 parts of garlic kernels, 3 parts of coriander, 2 parts of ivory pepper, 8 parts of vegetable oil, 3 parts of red wine, and 100 parts of bone broth , 10 parts of dark soy sauce, appropriate amount of refined salt, 2 parts of rock sugar, 0.5 part of monosodium glutamate, appropriate amount of water, and 8 parts of seasoning; the seasoning includes the following raw materials in proportions by weight: 0.3 part of sweet potato, 1 part of grass fruit, 1 part of cloves, 0.1 parts of mustard, 1 part of papaya, 0.2-parts of red dates, 0.2 parts of lychee grass, 0.5 parts of Atractylodes macrocephala, 0.2 parts of Codonopsis pilosula, 0.1 part of angelica;

[0021] The preparation method of described stewed lotus root, comprises the following steps:

[0022] (1) Select the lotus root, wash it, put it into boiling water and cook for 10 minutes, dr...

Embodiment 2

[0027] A stewed lotus root is made from the following raw materials in parts by weight: 120 parts of lotus root, 5 parts of turmeric slices, 5 parts of garlic kernels, 8 parts of coriander, 5 parts of ivory pepper, 15 parts of vegetable oil, 6 parts of red wine, and 150 parts of bone broth , 20 parts of dark soy sauce, an appropriate amount of refined salt, 6 parts of rock sugar, 1 part of monosodium glutamate, an appropriate amount of water, and 15 parts of seasoning; the seasoning includes the following raw materials in parts by weight: 0.8 part of sweet potato, 2 parts of grass fruit, 2 parts of cloves, 0.3 parts of mustard, 2 parts of papaya, 0.4 parts of red dates, 0.4 parts of litchi grass, 1 part of Atractylodes macrocephala, 0.4 parts of Codonopsis pilosula, 0.2 parts of angelica;

[0028] The preparation method of described stewed lotus root, comprises the following steps:

[0029] (1) Select the lotus root, wash it, put it into boiling water and cook for 15 minutes, ...

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PUM

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Abstract

The invention discloses marinated lotus roots and a production method thereof. The marinated lotus roots are prepared from raw materials as follows: lotus roots, yellow ginger slices, garlic kernels, caraway, capsicum frutescens, vegetable oil, red wine, bone soup, dark soy sauce, a proper amount of refined salt, rock candy, monosodium glutamate, a proper amount of water and seasonings. The adopted production method comprises steps as follows: (1) standby lotus roots are prepared; (2) a seasoning bag is produced for later use; (3) a soup base is prepared for later use; (4) the standby lotus roots and the seasoning bag are placed in the soup base, the mixture is boiled over strong fire and slowly boiled over soft fire, and a finished marinated lotus root product is obtained after packaging. The produced marinated lotus roots have fragrance striking the nose, have fragrant and strong tastes and have unique flavor, multiple nourishing raw materials in reasonable proportion are added, and the marinated lotus roots have high nutrition value and have certain food therapy and healthcare effects; the process is simple, the technology is easy to master, the production efficiency is improved, and the method is suitable for popularization and application.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a stewed lotus root and a preparation method thereof. Background technique [0002] Stewed products are traditional food in China. The main raw materials are poultry, livestock meat, viscera, game, some aquatic products, and vegetables. Slowly infiltrating into the texture of raw materials, it becomes a fragrant and delicious stewed product. Stewed meat products belong to general cooked meat products, which highlight the original taste and color of raw materials. Salt and a small amount of soy sauce are mainly used as condiments to focus on their original color, aroma and taste. Braised products are "cooked hot and eaten cold", with a delicious taste. The adjusted marinade can be used for a long time, and the older it is, the more fragrant it becomes. The origin of marinated products can be traced back to the distant Warring States Period. After having cooking utensil...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 胡平
Owner 胡平
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