Method for preparing marinated lotus root slices

A technology of braised lotus root slices and braised lotus root, which is applied in the preservation of food ingredients as anti-microbial, food preservation, climate change adaptation, etc., can solve problems such as prolongation and inability to achieve shelf life, and achieve waste reduction, obvious market competition advantages, and savings. effect of time

CN108887630AInactive Publication Date: 2018-11-27江苏你好鸭食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2018-11-27
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses a method for preparing marinated lotus root slices. The method comprises the following steps: cleaning, marinating, cooling, slicing, modified atmosphere packaging, packing andthe like. The invention provides a complete processing method for lotus root slices. The marinating soup for the marinated lotus root slices adopts residual marinating soup after marinating geese, sothat decoction of soup-stock is avoided, and time is saved. Meanwhile, the residual marinating soup is fully utilized, waste is reduced, and the processed and prepared lotus root slices are rich in taste and excellent in color. Moreover, a unique complex mixture is added during marinating and forms interaction with components in the marinade, an antibacterial system which is high in penetration and stable is formed, the quality guarantee period is prolonged, and the method has obvious competitive advantages in the market.
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Description

technical field

[0001] The invention relates to the field of instant dish processing, in particular to a preparation method of stewed lotus root slices. Background technique

[0002] The instant dish made of lotus root slices after marinating is a convenient and popular delicacy. Since the selection of raw materials for the preparation of convenience dishes is complicated, and vegetable foods cannot be processed for a long time, and most of the convenience dishes must comply with local standards or enterprise standards, no preservatives are allowed to be added to this type of stewed food. Therefore, how to Prolonging the shelf life of convenience dishes without affecting the taste is a key research topic for industry researchers.

[0003] At present, the shelf life of halogen lotus root slices in modified atmosphere fresh-keeping packaging sold on the market is 3-5 days, while the shelf life of vacuum packaging is only 1-2 days. The short shelf life is not conducive to the ...

Examples

Embodiment

[0053] Embodiment preparation process is as follows:

[0054] 1. Cleaning

[0055] Cut the fresh lotus root at the joint to get the whole lotus root, then clean the lotus root to remove the surface and internal silt and sundries.

[0056] Two, marinated

[0057] Add the stewed soup in the stewed pot, then add the compound mixture accounting for 2 / 1000 of the weight of lotus root raw materials and stir well, add the lotus root after boiling and start stewed, stewed for 40 minutes, the stewed soup is the stewed goose that is recorded in the patent CN106722294A soup.

[0058] Three, cool

[0059] Cool the lotus root after step 2 in an environment of 18 degrees Celsius, 8 degrees Celsius, and 3 degrees Celsius in turn until the center temperature is 10 degrees Celsius; different control times are adopted according to the size of the lotus root and the number of layers of the lotus root, and the center temperature is used each time. Control is the end point, in which the cool e...