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Preparation method of canned lotus sprouts

The technology of lotus root and canned food is applied in the field of lotus root pickle preparation, which can solve the problems of difficult transportation and preservation, short time, discarding lotus root tips, etc., and achieve the effects of increasing appetite, changing greasy feeling and delicious taste.

Inactive Publication Date: 2018-04-13
张艳群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As the amount of lotus root planted in our country is increasing, and the fresh lotus root tips are picked seasonally and the time is short, it is difficult to transport and preserve from the picking place to the market. In addition to direct sales of lotus tips, there is a lack of fresh lotus root tips processed into a processed food that is easy to store and has a good taste in the market. As a result, when lotus roots from most lotus root production areas are on the market in large quantities, the lotus tips are all discarded.

Method used

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  • Preparation method of canned lotus sprouts
  • Preparation method of canned lotus sprouts

Examples

Experimental program
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Effect test

Embodiment 1

[0028] A preparation method for canned lotus root tip, comprising the following raw material composition by weight: 60 parts of lotus root tip, 6 parts of dried chili, 1 part of ginger, 0.5 part of salt, 3 parts of dried fish, 5 parts of cashew nut, 1 part of sesame, bread 2 parts of fruit, 1 part of kumquat peel, 0.5 part of white wine, 2 parts of soybean drum, and 0.01 part of preservative.

[0029] Wherein, the preservative is selected from the following substances in weight ratio: 1 part of ascorbic acid, 0.5 part of sodium diacetate, and 0.5 part of nisin.

[0030] Among them, the preparation method of dried fish is as follows: take the male fish, and expose it to the sun until the water content is lower than 10% when caught in summer.

[0031] Among them, the processing method of the kumquat peel is to select 7-8 mature oily kumquats, wash them, dry them, remove the pulp, and shred them for later use.

Embodiment 2

[0033] A preparation method for canned lotus root tip, comprising the following raw material composition by weight: 90 parts of lotus root tip, 14 parts of dried chili, 5 parts of ginger, 2.5 parts of salt, 7 parts of dried fish, 10 parts of cashew nut, 4 parts of sesame, bread 6 parts of fruit, 4 parts of kumquat peel, 2.5 parts of white wine, 6 parts of soybean drum, and 0.03 part of preservative.

[0034] Wherein, the preservative is selected from the following substances in parts by weight: 3 parts of ascorbic acid, 1.5 parts of sodium diacetate, and 1.5 parts of nisin.

[0035] Among them, the preparation method of dried fish is as follows: take clove fish and expose it to the sun in summer until the water content is lower than 10%.

[0036] Among them, the processing method of the kumquat peel is to select 7-8 mature oily kumquats, wash them, dry them, remove the pulp, and shred them for later use.

Embodiment 3

[0038] A preparation method for canned lotus root tip, comprising the following raw material composition by weight: 70 parts of lotus root tip, 8 parts of dried chili, 2 parts of ginger, 1.0 part of salt, 4 parts of dried fish, 6 parts of cashew nut, 2 parts of sesame, bread 3 parts of fruit, 2 parts of kumquat peel, 1.0 part of white wine, 3 parts of soybean drum, and 0.01 part of preservative.

[0039] Wherein, the preservative is selected from the following substances in parts by weight: 1.5 parts of ascorbic acid, 0.8 parts of sodium diacetate, and 0.8 parts of nisin.

[0040] Among them, the preparation method of the dried fish is as follows: take the white fish and expose it to the sun when it is caught in summer until the water content is lower than 10%.

[0041] Among them, the processing method of the kumquat peel is to select 7-8 mature oily kumquats, wash them, dry them, remove the pulp, and shred them for later use.

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Abstract

The invention relates to the technical field of preparation of pickled lotus roots, in particular to a preparation method of canned lotus sprouts. The canned lotus sprouts consist of the following rawmaterials in parts by weight: 60-90 parts of lotus sprouts, 6-14 parts of dry red peppers, 1-5 parts of ginger, 0.5-2.5 parts of salt, 3-7 parts of dried fish, 5-10 parts of cashew nuts, 1-4 parts ofsesame seeds, 2-6 parts of artocarpus altilis, 1-4 parts of cumquat bark, 0.5-2.5 parts of Baijiu, 2-6 parts of salt black beans, and 0.01-0.03 part of a preservative. Besides, the invention furtherprovides a preparation method of the pickled lotus sprouts. The lotus roots prepared from the lotus sprouts produced in a lotus root place are unique in taste and good in flavor, the canned lotus sprouts are in cooperation of non-vegetarian foods and vegetarian foods, oily but not greasy, crispy and tasteful in mouth feel, fresh and delicious in flavor, controllable in preparation technology, anddurable in service life, and enterprise standard mass production is easy to realize.

Description

【Technical field】 [0001] The invention relates to the technical field of lotus root pickles, in particular to a method for preparing canned lotus root pickles. 【Background technique】 [0002] Lotus sprout, also known as lotus sprout, is a seasonal vegetable that has become popular in recent years. in the middle, and continue to branch and spread. This kind of underground stem is white, tender and slender in the early stage of growth, that is, the lotus root belt. In the later stage, its main stem and branch tops extend to the depth of the lake mud, and the longer and fatter the internodes, it is the lotus root. Lotus root is eaten as a special vegetable from April to September. It tastes crisp and refreshing, has a special flavor, and is rich in nutrition. It is deeply loved by consumers. [0003] As the amount of lotus root planted in our country is increasing, and the fresh lotus root tips are picked seasonally and the time is short, it is difficult to transport and pres...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 张艳群
Owner 张艳群
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