Processing technology of pickled Chinese cabbage lotus root product

A processing technology and lotus root product technology, which is applied to the processing technology field of pickled cabbage lotus root products, can solve the problems of inability to transport long-distance, single eating method of lotus root, short storage time, etc., so as to change eating habits, prolong the fresh-keeping period, and improve the added value. Effect

Inactive Publication Date: 2021-05-25
扬州天成食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lotus root, also known as lotus root, belongs to the Nymphaeaceae plant, the rhizome of the lotus, the root is slightly sweet and brittle, and its main ingredients are starch, protein, asparagine, vitamin C, etc. It has the effects of invigorating the spleen, appetizing, benefiting blood, promoting muscle growth, relieving diarrhea, eliminating annoyance, and detoxification. It is a natural health product with the same source of medicine and food. However, fresh lotus root has low added value and short storage time, so it cannot be transported over long distances. And the way to eat lotus root on the market is very single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of processing technology of sauerkraut lotus root product, comprises the following steps:

[0031] (1) Preparation of lotus root slices: take fresh lotus root, wash and peel it for later use, soak the whole section of lotus root in salt water for pickling, the pickling time is 3 hours, after pickling, cut the whole lotus root into slices with a thickness of 3mm shape, and then cut the sliced ​​lotus root slices into four fan shapes equidistantly along the central position of the lotus root slices;

[0032] (1) Desalination operation of lotus root slices: Take out the pickled lotus root slices and use running water to rinse and desalt them. The desalting time is 24 hours;

[0033] (2) Blanching operation of lotus root slices: put the desalted lotus root slices into hot water at 85°C for blanching and blanching, and the blanching time is 2 minutes;

[0034] (4) pH value adjustment of lotus root slices: take out the lotus root slices after blanching and add a citri...

Embodiment 2

[0042] A kind of processing technology of sauerkraut lotus root product, comprises the following steps:

[0043] (1) Preparation of lotus root slices: Take fresh lotus root, wash and peel it for later use, soak the whole lotus root in salt water for pickling operation, the pickling time is 4 hours, and cut the whole lotus root into slices with a thickness of 5mm after pickling shape, and then cut the sliced ​​lotus root slices into four fan shapes equidistantly along the central position of the lotus root slices;

[0044] (2) Desalination operation of lotus root slices: take out the pickled lotus root slices and use flowing water to rinse and desalt them. The desalting time is 24 hours;

[0045] (3) Blanching operation of lotus root slices: put the desalted lotus root slices into hot water at 85°C for blanching and blanching, and the blanching time is 3 minutes;

[0046] (4) pH value adjustment of lotus root slices: take out the lotus root slices after blanching and add a cit...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a processing technology of a pickled Chinese cabbage lotus root product, which comprises the following steps: (1) lotus root slice preparation: taking fresh lotus root, carrying out cleaning, peeling the fresh lotus root for later use, soaking the whole section of the standby lotus root in saline water for pickling operation for 3-4 hours, cutting the whole section of the lotus root into slices with the thickness of 3-5mm after pickling is finished, cutting the sliced lotus root slices into four sectors at equal intervals along the central positions of the lotus root slices; (2) desalting the lotus root slices; (3) blanching the lotus root slices; (4) adjusting the pH value of the lotus root slices; (5) preparing pickled Chinese cabbages; (6) performing mixing and seasoning; (7) performing pasteurization operation; and (8) performing cooling to normal temperature, and performing warehousing. According to the invention, the pickled Chinese cabbage lotus root product well preserves the nutritional value of the lotus root, prolongs the shelf life of the product, enables the prepared product to have good taste, changes the eating habit of the lotus root product by adding the pickled Chinese cabbage, and improves the added value of the product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of sauerkraut lotus root products. Background technique [0002] Lotus root, also known as lotus root, belongs to the Nymphaeaceae plant, the rhizome of the lotus, the root is slightly sweet and brittle, and its main ingredients are starch, protein, asparagine, vitamin C, etc. It has the effects of invigorating the spleen, appetizing, benefiting blood, promoting muscle growth, relieving diarrhea, eliminating annoyance, and detoxification. It is a natural health product with the same source of medicine and food. However, fresh lotus root has low added value and short storage time, so it cannot be transported over long distances. And the eating method of the lotus root on the market is very single again. Contents of the invention [0003] The purpose of the present invention is to solve the shortcoming that exists in the prior art, and proposes a ...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L19/20A23L33/00A23B7/005A23B7/144
CPCA23L19/10A23L19/20A23L33/00A23B7/005A23B7/144Y02A40/90
Inventor 刘步英
Owner 扬州天成食品有限公司
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