Minced lotus root and manufacture method thereof

A production method, the technology of lotus root paste, applied in the direction of food science, etc., can solve the problems of difficult preservation, affecting the appearance and taste, and the single taste of lotus root

Inactive Publication Date: 2018-09-14
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current lotus root has a single taste, and the processing technology is simple. Using a knife to rub it into a paste shape, the prepared lotus root is easy to turn black, which affects the appearance and taste, and is not easy to store.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of lotus root paste provided in this embodiment includes raw materials according to the following proportions: 100-200 parts of lotus root; 2-5 parts of eggs; 1-5 parts of vinegar; 2-5 parts of powdered sugar; 10-15 parts of edible oil 1-5 parts of yam; 1-3 parts of table salt; 5-10 parts of rice; 60-100 parts of water. The lotus root paste described in this embodiment includes the following raw materials: 100 parts of lotus root; 2 parts of egg; 1 part of vinegar; 2 parts of powdered sugar; 10 parts of edible oil; 1 part of yam; 1 part of table salt; 5 parts of rice; 100 parts of water.

[0022] This embodiment also discloses a method for making lotus root, which is characterized in that the specific steps are as follows:

[0023] S1. Pretreatment of raw materials: first prepare a pot of light white vinegar water, then wash the fresh lotus root, peel it, cut it into sections, cut the lotus root, soak it in light white vinegar water for 2 minutes; then wash and ...

Embodiment 2

[0031] A kind of lotus root paste provided in this embodiment includes raw materials according to the following proportions: 200 parts of lotus root; 5 parts of egg; 5 parts of vinegar; 5 parts of powdered sugar; 15 parts of edible oil; 5 parts of yam; 3 parts of table salt; 5-10 parts of rice; 60 parts of water.

[0032] This embodiment also discloses a method for making lotus root, which is characterized in that the specific steps are as follows:

[0033] S1. Raw material pretreatment: first prepare a pot of light white vinegar water, then wash the fresh lotus root, peel it, cut it into sections, cut the lotus root open, soak it in light white vinegar water for 4 minutes; then wash and put the rice Soak in water for 3 hours and set aside; peel and wash the yam;

[0034] S2. Cooking: Prepare a certain proportion of water, then add salt and soaked lotus root section to the water and cook for 4 hours, rice for 10 minutes; cook the yam, mash it, and set aside;

[0035] S3, bea...

Embodiment 3

[0041] A kind of lotus root paste provided in this embodiment includes raw materials according to the following proportions: 150-200 parts of lotus root; 3-5 parts of eggs; 2-3 parts of vinegar; 3-5 parts of powdered sugar; 12-13 parts of edible oil 2-4 parts of yam; 2-3 parts of salt; 8-9 parts of rice; 80-90 parts of water; 1-5 parts of sweet potato. The lotus root paste described in this embodiment includes raw materials according to the following proportions: 150 parts of lotus root; 3 parts of egg; 2 parts of vinegar; 3 parts of powdered sugar; 13 parts of edible oil; 4 parts of yam; 3 parts of table salt; 9 parts of rice; 90 parts of water; 3 parts of sweet potato.

[0042] This embodiment also discloses a method for making lotus root, which is characterized in that the specific steps are as follows:

[0043] S1. Pretreatment of raw materials: first prepare a pot of light white vinegar water, then wash the fresh lotus root, peel it, cut it into sections, cut the lotus r...

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PUM

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Abstract

The present invention discloses minced lotus root and a manufacture method thereof. The minced lotus root comprises the following raw materials in parts: 100-200 parts of lotus roots, 2-5 parts of eggs, 1-5 parts of vinegar, 2-5 parts of powdered sugar, 10-15 parts of edible oil, 1-5 parts of Chinese yams, 1-3 parts of edible salt, 5-10 parts of rice and 60-100 parts of water. In the manufacture of the minced lotus root, the eggs and Chinese yams are added to improve mouthfeel; in addition, the Chinese yams have effects on nourishing and strengthening body, and aiding digestion, and thus improve effects; at the same time, during the slurry beating process, strength is exerted in one direction; thus prepared balls are not loose; compared with the lotus roots rubbed by a rubbing tool, the loss of the nutrients of the lotus roots is avoided; besides, the lotus roots are not prone to being blacking; while the blackening of the manufactured minced lotus root is avoided by using the white vinegar; and at the same time, storage time is improved.

Description

technical field [0001] The invention relates to the technical field of processing lotus root, in particular to a lotus root and a preparation method thereof. Background technique [0002] Lotus root originated in India and was introduced to China very early. The lotus root belongs to the subclass of Magnolia, the order of Shanlong. Like temperature, intolerance to shade, not suitable for water shortage, strong wind. Lotus root is slightly sweet and crisp. It can be eaten raw or cooked, and its medicinal value is quite high. Its rhizomes, flower whiskers and fruits are all treasures, and can be nourished and used as medicine. Made from lotus root powder, it can relieve food and relieve diarrhea, appetize and clear away heat, nourish and nourish nature, and prevent internal bleeding. It is a good liquid food and nourishing treasure for women, children, children, and the weak and sick. Lotus root is the plump underground stem of lotus, which can be used for food. Some peopl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L15/00A23L33/00A23L5/41
CPCA23L5/41A23L15/30A23L19/09A23L19/10A23L33/00
Inventor 何建军陈学玲范传会梅新关健王少华蔡芳施建斌隋勇蔡沙
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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