Preparation method of sweet-scented osmanthus glutinous rice lotus root

A technology of glutinous rice lotus root and sweet-scented osmanthus, applied in food preservation, fruit and vegetable preservation, heating preservation of fruits/vegetables, etc., can solve the problems of short shelf life and bad taste of glutinous rice, and achieve simple operation, promotion promotion, and improved taste and color Effect

CN112826055APending Publication Date: 2021-05-25扬州天成食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2021-05-25
Patent Text Reader

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of sweet-scented osmanthus glutinous rice lotus roots, which comprises the following steps: (1) taking fresh lotus roots, washing, and removing scabs; (2) scraping the skin on the outer side of the lotus root in a reciprocating manner by using a scraper, wherein the skin rubbing thickness of the skin of the lotus root is 0.5-0.8 mm; (3) soaking the skin-rubbed lotus roots in a citric acid solution for 3-4 hours; (4) taking out the lotus roots soaked for the first time, and freezing the lotus roots at-36 DEG C for 24 hours; (5) preparing glutinous rice; (6) preparing slurry; (7) filling the glutinous rice lotus roots; (8) carrying out cooking and sterilizing at high temperature; and (9) carrying out naturally cooling and warehousing. The production method of the sweet-scented osmanthus glutinous rice lotus root is more reasonable and scientific in production process and simple to operate, has a better promotion effect on popularization of lotus root products, is also convenient for manufacturers to carry out batch production, and greatly improves the production efficiency.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a preparation method of sweet-scented osmanthus glutinous rice lotus root. Background technique

[0002] Lotus root is a common food material. Glutinous rice lotus root is made by putting glutinous rice into lotus root and seasoning. It has high nutritional value and is very popular among people. It is aimed at the existing glutinous rice with poor taste and short shelf life. And problems such as preservative addition, how to prepare a kind of glutinous rice lotus root that is sweet and refreshing, long shelf life becomes the problem that people want to solve. Contents of the invention

[0003] The purpose of the invention is in order to solve the shortcoming that exists in the prior art, and a kind of preparation method of sweet-scented osmanthus glutinous rice lotus that proposes.

[0004] In order to achieve the above object, the present invention adopts the followi...

Examples

preparation example Construction

[0022] A kind of preparation method of sweet-scented osmanthus glutinous rice lotus root, comprises the following steps:

[0023] (1) Raw material preparation: take fresh lotus root, wash it, and remove the scab;

[0024] (2) Skin rubbing operation: rub the skin of the cleaned lotus root, use a scraper to scrape the outer skin of the lotus root back and forth, and the thickness of the skin of the lotus root is 0.5mm-0.8mm, which can better retain the lotus root. Nutrition and taste, but also reduce the waste of lotus root;

[0025] (3) Soaking operation: soak the rubbed lotus root into the citric acid solution for 3h-4h, the citric acid solution contains citric acid and water, and the ratio of citric acid to water is 1:1000;

[0026] (4) Freezing operation: take out the lotus root soaked for the first time and freeze it, the freezing temperature is -36°C, and the freezing time is 24h. After freezing, the lotus root is transferred to a refrigerator for storage at a temperature...

Embodiment 1

[0033] A kind of preparation method of sweet-scented osmanthus glutinous rice lotus root, comprises the following steps:

[0034] (1) Raw material preparation: take fresh lotus root, wash it, and remove the scab;

[0035] (2) Rubbing operation: rubbing the cleaned lotus root, using a scraper to reciprocate the skin on the outside of the lotus root, and the thickness of the skin of the lotus root is 0.5mm;

[0036] (3) Soaking operation: soak the rubbed lotus root into the citric acid solution for 3 hours;

[0037] (4) Freezing operation: take out the lotus root soaked for the first time and freeze it at -36°C for 24 hours;

[0038] (5) Preparation of glutinous rice: take glutinous rice and wash it, soak it for 3 minutes, drain the soaked glutinous rice, put the drained glutinous rice at 0°C for 12 hours, and mix the refrigerated glutinous rice evenly with dried Osmanthus, and the mixing ratio of dried osmanthus and glutinous rice is 3:100;

[0039] (6) slurry preparation: t...

Embodiment 2

[0047] A kind of preparation method of sweet-scented osmanthus glutinous rice lotus root, comprises the following steps:

[0048] (1) Raw material preparation: take fresh lotus root, wash it, and remove the scab;

[0049] (2) Rubbing operation: rubbing the cleaned lotus root, using a scraper to reciprocate the skin on the outside of the lotus root, and the thickness of the skin of the lotus root is 0.8mm;

[0050] (3) Soaking operation: soak the rubbed lotus root into the citric acid solution for 4 hours;

[0051] (4) Freezing operation: take out the lotus root soaked for the first time and freeze it at -36°C for 24 hours;

[0052] (5) Preparation of glutinous rice: take glutinous rice and wash it, soak it for 5 minutes, drain the soaked glutinous rice, put the drained glutinous rice at 0°C for 12 hours, and evenly mix the refrigerated glutinous rice with dried Osmanthus, and the mixing ratio of dried osmanthus and glutinous rice is 4:100;

[0053] (6) slurry preparation: t...