Quick-freezing lotus root pie production method

A production method and coupling technology, which is applied in the production field of quick-frozen coupling, can solve the problems of deep-fried fried food, the inability to guarantee the crispy taste of lotus root slices and batter, and unsightly appearance, so as to ensure the taste, The effect of simplifying time and reducing fat content

Pending Publication Date: 2021-05-07
范伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the quick-frozen foods on the market are semi-finished products, especially deep-fried quick-frozen foods, which are usually fried to a half-cooked state during processing, and then re-fried before eating. Since the degree of re-frying varies from person to person, As a result, the taste of the final product varies greatly after frying, and it is easy to cause fried food to be too old, especially lotus root, which cannot guarantee the taste of lotus root slices and batter. The taste is crisp, and the appearance is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of production method of quick-frozen lotus root, comprises the following steps:

[0029] (1) Preparation of lotus root slices: wash, peel, trim, and cut fresh lotus root into 3mm thick lotus root slices, put them into pre-prepared 0.15% citric acid aqueous solution and soak for 4min, take out the lotus root slices and heat them at 95°C After blanching in water for 3 minutes, cool down, dehydrate until the moisture content of the lotus root slices is 60.64%, and set aside;

[0030] (2) Preparation of stuffing: by weight percentage, including 29% chicken breast, 20% chicken skin, 14% diced onion, 12% green onion, 5% ginger, 20% seasoning;

[0031] (3) Preparation of tempura slurry: the powder of the tempura slurry is composed of the following raw materials by weight percentage: 32% corn flour, 22% wheat flour, 18% cornstarch, 10% potato starch, baking powder 7%, white granulated sugar 6%, edible salt 5%; slurry powder and water are mixed according to the weight ra...

Embodiment 2

[0037] In the present embodiment, except dehydration in step (1) to the moisture content of the lotus root slices is 57.62%, all the other are the same as in embodiment 1.

Embodiment 3

[0039] In the present embodiment, except dehydration in step (1) to the water content of lotus root slices is 64.17%, all the other are the same as embodiment 1.

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PUM

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Abstract

The invention discloses a quick-freezing lotus root pie production method. The production method comprises seven steps of preparing lotus root slices, preparing stuffing, preparing tempura slurry, splicing and clamping the stuffing of the lotus root pie, coating powder and putting on slurry, frying and quickly freezing. The prepared lotus root pie is a fully-cooked product, and by controlling the water content, the frying temperature and the quick-freezing temperature, low fat content, crispness and delicious taste are ensured, and the requirements of different consumers are met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of quick-frozen lotus root. Background technique [0002] Fried lotus root is a traditional specialty snack in many areas of my country. It tastes crispy and tender, and is suitable for home cooking without a fixed style. The materials used include washed lotus root, meat filling, egg white, wet starch and raw oil. The lotus root is peeled and sliced, and every two slices are not completely cut to form a lotus root clip, with green onion, ginger and meat stuffing in the middle, and the two slices of lotus root are called lotus root. Then hang some flour paste, and serve after oiling. [0003] With the acceleration of the pace of life, convenience food has entered thousands of households, especially quick-frozen food. , Different foods require different temperatures) The low-temperature products delivered to the place of consumption under consistent ...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L19/00A23L19/10A23L3/36A23L5/10A23L5/20A23L5/41A23L13/50A23L27/10A23P20/12A23P20/15
CPCA23L19/05A23L19/10A23L13/50A23L27/10A23L5/11A23L5/21A23L5/41A23L3/36A23P20/12A23P20/15
Inventor范伟
Owner范伟