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Method for processing flexible package type lotus root chips

A processing method and a technology for soft packaging lotus, which are applied in the processing field of soft packaging lotus root slices, can solve the problems of short fresh-keeping period of lotus root, easy breeding of bacteria, easy occurrence of browning, etc., achieve delicious taste, maintain original taste and nutrition, simple and easy effect of operation

Inactive Publication Date: 2017-01-04
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lotus root is rich in vitamin C and minerals. It has medicinal effects, is beneficial to the heart, and has the effect of promoting metabolism and preventing rough skin. Lotus root has a short shelf life and is prone to browning. Using soft packaging to store it can effectively prolong its shelf life. Shelf life, there are many ways to make soft-packed lotus root in the prior art, but the production process will have certain adverse effects on the mouthfeel, color and crispness of lotus root, and the finished product has certain requirements on the storage environment, resulting in a relatively long shelf life. Short, easy to breed bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method for soft-packed lotus root slices, comprising the following steps:

[0015] 1) Cleaning and slicing: wash the lotus root with clean water to remove the silt and dirt, then cut into thin slices with a thickness of 0.25 cm, soak in rice washing water for 3 hours, then take it out, rinse the surface with clean water 1-2 times, and wash the rice The water is to mix rice and clear water at a mass ratio of 1:12, and then add ellagic acid and stigmasterol at a mass ratio of 0.12% of the rice mass, wherein ellagic acid and stigmasterol are added at a mass ratio of 2:1, stir for 10 minutes, and then soak for 10 minutes. Then, filter and remove the rice, and the remaining liquid is the rice washing water used;

[0016] 2) Color protection and hardening: use 0.15% ascorbic acid and 1.2% calcium chloride solution to soak the lotus root slices for 12 minutes at a temperature of 26°C, then filter and surface with clean water. Rinse 1-2 times, then put it into a s...

Embodiment 2

[0022] A processing method for soft-packed lotus root slices, comprising the following steps:

[0023] 1) Cleaning and slicing: wash the lotus root with clean water to remove the silt and dirt, then cut into thin slices with a thickness of 0.25 cm, soak in rice washing water for 4 hours, then take it out, rinse the surface with clean water 1-2 times, and wash the rice The water is to mix rice and clear water at a mass ratio of 1:12, and then add ellagic acid and stigmasterol at a mass ratio of 0.12% of the rice mass, wherein ellagic acid and stigmasterol are added at a mass ratio of 2:1, stir for 10 minutes, and then soak for 10 minutes. Then, filter and remove the rice, and the remaining liquid is the rice washing water used;

[0024] 2) Color protection and hardening: use 0.15% ascorbic acid and 1.2% calcium chloride solution to soak the lotus root slices for 12 minutes at a temperature of 28°C, then filter and surface with clean water. Rinse 1-2 times, then put it into a s...

Embodiment 3

[0030] A processing method for soft-packed lotus root slices, comprising the following steps:

[0031] 1) Cleaning and slicing: wash the lotus root with clean water to remove the silt and dirt, then cut it into thin slices with a thickness of 0.25 cm, soak it in rice washing water for 3.5 hours, then take it out, and rinse the surface with clean water 1-2 times. Rice water is to mix rice and clear water at a mass ratio of 1:12, then add ellagic acid and stigmasterol at a mass ratio of 0.12% of the rice mass, wherein ellagic acid and stigmasterol are added at a mass ratio of 2:1, stir for 10 minutes, and then soak for 10 minutes , and then, filter and remove the rice, and the remaining liquid is the rice washing water used;

[0032]2) Color protection and hardening: use 0.15% ascorbic acid and 1.2% calcium chloride solution to soak the lotus root slices for 12 minutes at a temperature of 27°C, then filter and surface with clean water. Rinse 1-2 times, then put it into a sodium...

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Abstract

The invention discloses a method for processing flexible package type lotus root chips. The method comprises the steps of 1, cleaning and slicing; 2, color protection and hardening; 3, blanching; 4, acidification; 5, blending and curing; 6, bagging. Compared with the prior art, the method has the advantages that the method is simple and easy to operate, nutrients of the lotus root chips can be better protected, the crispiness and color of lotus roots can be well protected, and the original fragrance of lotus roots can be maintained for a long time; furthermore, no chemical substance is adopted, the original taste and nutrients of lotus roots can be maintained, and the prepared lotus root chips are fine in color and delicious in taste; the shelf life of the flexible package type lotus root product prepared with the method is as long as 26 months, and color change, whitening, bag expansion, decaying or smelliness is avoided within the shelf life.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing soft-packed lotus root slices. Background technique [0002] Lotus root, one of the commonly used dishes, is also a plant with high medicinal value. Its roots, leaves, flower whiskers and fruits are all treasures, which can be nourished and used as medicine. The powder made from lotus root can help digestion and diarrhea, appetizing and clearing away heat, and nourishing Nourishing and preventing internal bleeding, it is a good liquid food and nourishing treasure for women, children, children, and the infirm. Lotus root is rich in vitamin C and minerals. It has medicinal effects, is beneficial to the heart, and has the effect of promoting metabolism and preventing rough skin. Lotus root has a short shelf life and is prone to browning. Using soft packaging to store it can effectively prolong its shelf life. Shelf life, there are many ways to make soft-packed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/105A23L5/41A23B7/154
CPCA23B7/154A23V2002/00A23V2200/048
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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