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Instant lotus sprout formula and processing technique

A processing technology and lotus root tape technology, which is applied in the field of instant lotus root tape formulation and processing technology, can solve problems such as seasonal consumption and cannot be stored, and achieve the effects of convenient eating, prolonging storage time, and strengthening bones and teeth.

Inactive Publication Date: 2017-08-04
洪泽祥源水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The amount of pesticides used in the cultivation of lotus root is very small, and no pesticides are used for nearly 10 months before the harvest of the lotus root belt. The nutritional content and quality and safety level of the lotus root belt have reached the national standard. It can only be eaten in season and cannot be preserved. In order to solve this problem, food researchers and chefs are constantly exploring and researching, hoping to find a method that can preserve the freshness and convenience of lotus root. Although some progress has been made, there are still technical difficulties that have not been overcome in practical application.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Recipe: 500 grams of fresh lotus root, white sugar 15g, monosodium glutamate 3g, pepper 10g, water 200g, white soy sauce 5g, salt 2g, ginger 8g, sesame oil 3g, balsamic vinegar 8g, vitamin C 8g, potassium sorbate 0.2g; specific processing The steps are:

[0011] (1) Manually select 500g of fresh high-quality lotus root strips, wash them with tap water first, and then use hot water at 100°C. After cooling to 30-50°C, wash the lotus root strips further to achieve sanitation and no impurities. The washed lotus root strips are cut into 30mm by a machine, and the washed and cut lotus root strips are put into boiling water at 100°C for 2 minutes, and then taken out for cooling treatment;

[0012] (2) Put 15g of white sugar, 3g of monosodium glutamate, 10g of pepper, 200g of water, 5g of white soy sauce, 2g of salt, 8g of ginger, and 8g of balsamic vinegar into a pot and boil for 3 minutes. After cooling to 30-40°C, put Soak the lotus root section for 2 hours, take it out aft...

Embodiment 2

[0015] Recipe: 1kg fresh lotus root, 30g white sugar, 6g monosodium glutamate, 20g pepper, 400g water, 10g white soy sauce, 4g salt, 16g ginger, 6g sesame oil, 16g balsamic vinegar, 16g vitamin C, 0.4g potassium sorbate; specific processing The steps are:

[0016] (1) Manually select 1 kg of fresh high-quality lotus root belt, wash it with tap water first, and then use hot boiling water at 100°C. After cooling to 30-50°C, further clean the lotus root belt to achieve sanitation and no impurities. The washed lotus root strips are cut into 30mm by a machine, and the washed and cut lotus root strips are put into boiling water at 100°C for 2 minutes, and then taken out for cooling treatment;

[0017] (2) Put 30g of white sugar, 6g of monosodium glutamate, 20g of pepper, 400g of water, 10g of white soy sauce, 4g of salt, 16g of ginger, and 16g of balsamic vinegar into a pot and boil for 3 minutes. After cooling to 30-40°C, put Soak the lotus root section for 2 hours, take it out af...

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PUM

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Abstract

The invention discloses an instant lotus sprout formula and a processing technique. Lotus sprout contains starch, protein, asparagine, vitamin C, oxidase and sugar and has the functions of clearing heat and relieving annoyance, quenching thirst and arresting vomiting, invigorating spleen and increasing appetite, nourishing blood and tonifying heart, losing weight, promoting digestion, and promoting the production of body fluid to relieve thirst; the vitamin C and potassium sorbate are added in the formula; for the lotus sprout produced by using the formula and the process, the storage time of the lotus sprout can be prolonged, and tissues and quality of the lotus sprout are preserved; a fibrous structure and a tissue structure of the lotus sprout are quickly cured by quick high-temperature blanching treatment, and molecular structures of nutritional ingredients in the lotus sprout are not damaged, so that mouthfeel for chewing and flavor are effectively retained; the instant lotus sprout is ready to be served and convenient to eat, is green health-care food and is beneficial to health of human body.

Description

technical field [0001] The invention relates to the production of lotus root strips, in particular to a formula and processing technology of instant lotus root strips. Background technique [0002] Since my country's reform and opening up, the national economy has grown rapidly, and with social progress, it has brought prosperity to all walks of life. Food is a necessity in life. With the development of the market economy and the gradual improvement of the food market, people's consumption concepts in terms of diet are also changing, and the staple food that is spent on three meals a day is also further reduced. The food processing technology in the market uses scientific methods to carry out scientific and technological innovation to meet people's food needs. Nutritious and healthy green food, quick-frozen food, and fast food are favored by consumers. The food industry is gradually developing towards the direction of convenient eating, easy preservation and rich nutrition....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/15A23L3/3544A23L3/3571A23L3/3481
CPCA23L3/3481A23L3/3544A23L3/3571A23V2002/00A23V2200/02A23V2200/10A23V2200/30A23V2250/054A23V2250/708Y02A40/90
Inventor 胡中林
Owner 洪泽祥源水产有限公司
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