Making method of lotus root tender rhizomes with pickled peppers

Abstract

The invention provides a making method and a compounding ratio of lotus root tender rhizomes with pickled peppers. The making method comprises the following steps of S1, preparing materials; S2, preparing auxiliary materials; S3, enabling the lotus root tender rhizomes to be tasty, and performing storing; and S4, performing packing. In order to guarantee the effect of the lotus root tender rhizomes with pickled peppers disclosed by the invention, the production place of the lotus root tender rhizomes is Dongting Lake, the variety of the lotus root tender rhizomes is Honghu No.5, and capsicum frutescens used in the making method is local peppers. The lotus root tender rhizomes with pickled peppers produced by the making method disclosed by the invention can be directly eaten in a raw manner, and are crisp and refreshing with little clean and sweet taste; when lotus root tender rhizomes are eaten in a raw manner, the efficacy of clearing heat, nourishing the lung, cooling blood, expelling blood stasis, stopping bleeding and resolving phlegm can be achieved, and the lotus root tender rhizomes are an excellent product for eliminating summer heat and health preserving; the lotus root tender rhizomes processed by the making method disclosed by the invention are also delicious food materials which can be made to have sour and hot taste or light taste in a frying manner; and the lotusroot tender rhizomes are cut into slices, vinegar and peppers are added, quick frying is performed with a strong fire, and the mouth feel is sour, hot, refreshing and crisp. Compared with a conventional method of making the lotus root tender rhizomes with pickled peppers, the making method disclosed by the invention has the advantages that citric acid is added, so that the taste of the lotus roottender rhizomes with pickled peppers is more unique, the nutrient value of the lotus root tender rhizomes is well maintained, the making method is simple, and the lotus root tender rhizomes with pickled peppers are good in mouth feel and are beneficial to health of human bodies.

Description

technical field [0001] The invention relates to a preparation method and proportioning of pickled pepper and lotus root seedlings, belonging to the technical field of food processing. Background technique [0002] In "Compendium of Materia Medica", Li Shizhen called lotus root seedlings "spiritual roots", which are sweet in taste and cold in nature, and are a good health product for removing blood stasis and promoting body fluid. Raw lotus root seedlings have the effects of clearing away heat and eliminating stasis, relieving restlessness and quenching thirst, stopping bleeding and resolving phlegm. The nature of the boiled lotus root seedlings changes from cold to warm, so it has the functions of invigorating the spleen and appetizing, nourishing blood and tonifying deficiency, and nourishing the five internal organs. It is a good health product for both medicine and food. [0003] At present, the eating method of lotus root seedlings is generally fried at home and eaten d...

AI Technical Summary

Problems solved by technology

[0003] At present, the eating method of lotus root seedlings is generally fried at home and eaten directly. Green peppers are added to the lotus root seedlings or pickled peppers are made together, and processed into instant food, which is deeply loved by consumers. technology needs improvement