Preparation method of polished glutinous rice lotus roots

Abstract

The invention discloses a preparation method of polished glutinous rice lotus roots. The preparation method comprises the following steps of (1) performing rewarming treatment on raw materials namelylotus roots in a cold storage; (2) loading and preparing the polished glutinous rice lotus roots; (3) mixing white granulated sugar with malt syrup, water and a food additive namely a stabilizing agent, and performing decoction to obtain syrup; (4) preheating a sterilizing pot; (5) performing candying on the sterilizing pot; (6) performing high-temperature sterilization; and (7) performing naturalcooling. The polished glutinous rice lotus root finished products prepared by the preparation method are beautiful in color, small in color differences, rich in fragrance, soft and glutinous in mouthfeel, and long in preservation time, can be produced and sold all the year round, are free from restriction of lotus root raw material quality to influence mouth feel, and have great application prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of glutinous rice and lotus root. Background technique [0002] Near the Yangtze River Basin in my country, because there are many lakes and water systems, it is easy to grow lotus roots. Lotus root is rich in nutritional value and can be made into various delicacies for people to eat, while glutinous rice lotus root is one of the most popular delicacies on the table. Due to the development of industrialization, the mass production of glutinous rice and lotus root has been realized at present, but there is still some gap in the taste and other multi-faceted experience compared with pure handmade dishes, which is mainly reflected in the following aspects: First, the traditional industrial production process Complicated, for example CN102885273A discloses a kind of processing technology of glutinous rice lotus root, it is to fill glutinous rice materia...

AI Technical Summary

Problems solved by technology

Due to the development of industrialization, the mass production of glutinous rice and lotus root has been realized at present, but there is still some gap in the taste and other multi-faceted experience compared with pure handmade dishes, which is mainly reflected in the following aspects: First, the traditional industrial production process Complicated, for example CN102885273A discloses a kind of processing technology of glutinous rice lotus root, it is to fill glutinous rice material into lotus root, carry out operations such as steaming, sterilization and then make finished product, but this method is because lotus root is directly steamed, and then candied, causes The lotus root is in too much contact with the air, the color and taste of the lotus root are not good

CN104172015A puts the filled glutinous rice lotus into the packaging bag and then steams and cooks to keep the taste of the raw materials to the greatest extent without losing the taste. However, in this process, the sweet seasoning, white sugar, etc. are mixed with glutinous rice, etc., and then filled into the hole of the lotus root without supplementing water. , the actual operation has some adverse phenomena such as white sugar sticking to the mouth of the bag and the surface of the lotus root, and the sterilization and cooking process is relatively simple, the color of the lotus root is uneven, the softness is poor, and the most important thing is that the taste of the product is dry and hard

Second, the quality of lotus root raw materials cannot be guaranteed

The taste of the products produced by this kind of frozen lotus root will be greatly reduced