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Sour and spicy lotus root hosta and preparation method thereof

The technology of lotus root hairpin and lotus root hairpin is applied in the field of hot and sour lotus root hairpin and its preparation, which can solve the problems that lotus root hairpin is difficult to store, prone to browning and softening, etc., and achieves rich variety, good taste and brittleness. , the effect of reducing processing stress

Inactive Publication Date: 2021-07-09
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Like lotus root hairpins, fresh lotus root hairpins are difficult to store and are prone to browning and softening. Currently, there are few reports on the processing and comprehensive utilization of lotus root hairpins.

Method used

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  • Sour and spicy lotus root hosta and preparation method thereof

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preparation example Construction

[0018] The invention provides a kind of preparation method of hot and sour lotus root hairpin, comprising the following steps:

[0019] (1) Pretreatment: pre-cooling of lotus root hairpin head with ice water;

[0020] (2) Keep crisp: soak the pretreated lotus root hairpin with 0.2-0.8% calcium chloride solution for 30-90 minutes;

[0021] (3) Blanching: blanching the brittle lotus root hairpin in water at 80-100°C for 15-60 seconds;

[0022] (4) Color protection: Soak the blanched lotus root hairpin in the color protection solution for 30-90 minutes, take it out, season and sterilize it.

[0023] The present invention will select fresh lotus root hairpin head to carry out ice water pre-cooling. Pre-cooling with ice water can not only quickly remove respiratory heat and prevent the quality of fresh lotus root hairpins from deteriorating, but also make the texture of lotus root hairpins more crisp and taste better.

[0024] In the present invention, the temperature of the ice...

Embodiment 1

[0044] A method for preparing hot and sour lotus root hairpins. Freshly sorted lotus root hairpins are pre-cooled to 18°C ​​in ice water at 10°C, and the undamaged lotus root hairpins are soaked in 0.35% calcium chloride solution for 70 minutes. After blanching in hot water at ℃ for 50s, remove and drain, then soak for 80 min in a color-protecting solution containing 0.055wt% ascorbic acid and 0.13wt% citric acid, remove, wash and drain; prepare hot pepper containing 5wt% salt and 7wt% millet , 9wt% white vinegar mixed solution as seasoning liquid; the lotus root hairpin after the color protection treatment and the seasoning liquid are packed into bags, vacuum-packed, sterilized at 90°C for 15min, cooled to room temperature, and the hot and sour lotus root hairpin product is obtained. The hot and sour lotus root hairpin prepared in this example was stored at 25°C for 2 years. The color of the lotus root hairpin was still white, the juice was clear, and there was no peculiar sme...

Embodiment 2

[0046] A method for preparing hot and sour lotus root hairpins. Freshly sorted lotus root hairpins are pre-cooled to 10°C in 8°C ice water, and the undamaged ones are soaked in 0.2% calcium chloride solution for 80 minutes, and heated in 90°C hot water. After blanching in water for 60 seconds, remove and drain, then soak for 85 minutes in a color protection solution containing 0.04wt% ascorbic acid and 0.3wt% citric acid, remove, wash and drain; prepare 3wt% salt, 8wt% millet pepper, 10wt% The mixed solution of white vinegar is used as the seasoning solution; the lotus root hairpin after the color protection treatment and the seasoning solution are packed into bags, vacuum-packed, sterilized at 80°C for 25 minutes, and cooled to room temperature to obtain the hot and sour lotus root hairpin product. It can be stored at 25°C for two years. The color of the lotus root hairpin is still white, the juice is clear, and there is no peculiar smell after opening the bag. The taste and c...

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Abstract

The invention belongs to the technical field of food processing, and provides a sour and hot lotus root hosta and a preparation method thereof. The preparation method comprises the following steps: preparing fresh hosta plantaginea as a raw material, carrying out pretreatment, carrying out brittleness-keeping, blanching and color-protecting treatment on the hosta plantaginea, and finally bagging the hosta plantaginea and blended seasoning liquid, and sealing and sterilizing the bags to prepare a finished product. The product can hold the features of white in color, clear in juice, free of peculiar smell after bag opening, good in taste and crispness and still good in commodity after being stored for 2 years at the temperature of 25 DEG C.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hot and sour lotus root hairpin and a preparation method thereof. Background technique [0002] The lotus hairpin head is a part of the lotus root belt. Lotus root is the tender rhizome of lotus, which is crisp, tender and delicious, with extremely low fat content, high VC and calcium content, high nutritional value, and is deeply loved by consumers. In recent years, in order to meet the cross-regional annual supply, lotus root belt processing has become increasingly popular and has a considerable scale, and the development of the lotus root belt processing industry has produced a large number of by-products - lotus root hairpins. The head of the lotus root hairpin is a part of the lotus root belt, which is an internode and its terminal bud at the top of the unexpanded rhizome (the internode is elongated and elongated) of the lotus plant. The main components of lotus ...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L19/20A23L5/41A23B7/157A23B7/005A23B7/154
CPCA23L19/10A23L19/20A23L5/41A23B7/157A23B7/0053A23B7/154A23V2002/00
Inventor 李洁吴浩楠严守雷
Owner HUAZHONG AGRI UNIV
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