CN1836576A - Imperial lotus root production method - Google Patents
Imperial lotus root production method Download PDFInfo
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- CN1836576A CN1836576A CNA2006100188285A CN200610018828A CN1836576A CN 1836576 A CN1836576 A CN 1836576A CN A2006100188285 A CNA2006100188285 A CN A2006100188285A CN 200610018828 A CN200610018828 A CN 200610018828A CN 1836576 A CN1836576 A CN 1836576A
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Abstract
The imperial lotus root soup making process includes slicing lotus root; setting in a jar together with seasoning and bone soup, sealing and vacuum pumping to sterilize; and heating at 100-130 deg.c while maintaining the same pressure inside and outside the jar for 40-70 min. The said process is suitable for industrial production, and the produced lotus root soup has good look, good taste, long preservation period and other advantages.
Description
Technical field
The present invention relates to a kind of preparation method of food, more particularly it is a kind of preparation method of imperial lotus root.
Background technology
Put down in writing according to the Li Shizhen (1518-1593 A.D.) Compendium of Material Medica: lotus rhizome is the loose rhizome of Nymphaeceae herbaceous plant lotus.The lotus rhizome joint: puckery, flat, nontoxic, go into the heart, lung, spleen, the stasis of blood that disappears hemostasis, relieving restlessness is analgesic, and appetizing is quenched the thirst.Rhizoma nelumbinis is the joint of lotus rhizome, and rhizoma nelumbinis has certain curative effect to human body body internal haemorrhage disease, and has no side effect.Lotus rhizome clearing heat and cooling blood, the styptic powder stasis of blood, moistening lung are promoted the production of body fluid.Ripe lotus rhizome bushing benefit blood has curative effect preferably to hypertension, insomnia, nosebleed epistaxis, spitting of blood etc.
It is with a long history that Wuhan City's Caidian District is planted lotus root, abound with well-known tribute lotus rhizome, of fine quality delicious, nutritious, and it is nuisanceless, pollution-free, have enrich blood, step-down and cosmetology function, but both prepared food, also can eat raw, be subjected to advocating of people deeply, the laudatory title of " lotus root fruit " is arranged, the Ceng Zuowei tribute is paid tribute the capital of a country in history.
Among the peoplely often lotus rhizome is used for simmering soup, existing lotus rhizome soup stewing method, being generally family adds entry with chop or chicken or duck or fish etc. (major ingredient) and puts into and simmer a jar back heating (jar mouthful and blow-by), after treating that major ingredient is ripe, add lotus rhizome again, treat that the lotus rhizome stewing adds condiment such as salt, monosodium glutamate etc. after ripe again, is (chop) lotus root soup.But this method can only be used for family, now does existing food, can't preserve, and this stewing system method lotus root piece is frangible, meat is easily mashed; Owing to a jar mouthful blow-by, often influence the delicate flavour of lotus root soup.
Summary of the invention
The objective of the invention is to overcome above-mentioned existing disadvantages of background technology part, and a kind of preparation method of imperial lotus root is provided.It with traditional handicraft and modern science molten be one, adopt industrialized production method, refining processing.
The objective of the invention is to reach by following measure: a kind of preparation method of imperial lotus root is characterized in that it comprises the steps:
1. get the raw materials ready: with lotus rhizome clean, peeling → stripping and slicing → place 60-80 ℃ of warm water, adding citric acid solution kill enzyme → deposit in the clear water 1-2 days, standby;
With a kind of in major ingredient such as chop or chicken or duck or the fish clean, stripping and slicing → heat to the water boiling, after the fishy smell of dehematizing → with block major ingredient is fried, standby;
Lotus root piece and major ingredient nominal are solid content;
With heat flavor → fragmentation → stew soup of pig bone, standby;
2. with the tinning of tube bone soup, add condiment such as a small amount of pepper, monosodium glutamate, salt, chickens' extract, add standby lotus root piece, major ingredient again, will vacuumize in the jar and seal, the sterilization of in autoclave, heating;
3. under the condition that keeps jar external and internal pressure unanimity, jar is placed under the 100-130 ℃ of condition, kept 40-70 minute, get final product.
In technique scheme, described solid content is 55: 45 with the ratio of tube bone soup weight.
In technique scheme, during described fried block major ingredient, temperature is 80-100 ℃, and the time is 15-20 minute.
In technique scheme, described tube bone soup is 100: 8 with the ratio of condiment weight.
In technique scheme, described lotus rhizome is that force is planted No. 2 lotus roots (a kind of lotus rhizome new varieties that research of agricultural science institute in Wuhan City's cultivates are planted by large-scale popularization).
In technique scheme, be 0.4% in the concentration of described citric acid solution.
In technique scheme, the temperature that described pig bone is heated when distinguishing the flavor of is 100-120 ℃, and the time is 10-20 minute.
The preparation method of a kind of imperial lotus root of the present invention has solved the deficiency of the workshop-based stewing system method of traditional-family, has formed a kind of industrialized mode of production.By the lotus root soup that the technology that adopts science is made, lotus root plain soup aquatic foods, mouthfeel is good, does not add any antistaling agent and anticorrisive agent, and quality, taste all are enhanced, and solid content good moldability, lotus root are not broken, meat is not mashed.After testing, long fresh-keeping period, can reach 18-24 month.It is edible, convenient and time-saving to open jar, can be used as travelling products and military supplies product and uses, and has improved rhythm of life.
The specific embodiment
Describe the performance of the preparation method of a kind of imperial lotus root of the present invention below in detail, but they do not constitute limitation of the invention, advantage of the present invention will become apparent and understands easily simultaneously.
The inventor through failure many times, contrasts and screens its technology, at last the preparation method of Ding Xing a kind of imperial lotus root through long-term experiment and research repeatedly.
Embodiment 1
A kind of preparation method of imperial lotus root.It comprises the steps:
1. get the raw materials ready: with lotus rhizome clean, 60-80 ℃ of warm water of peeling → stripping and slicing → place, add citric acid solution and kill enzyme, (effect that adds citric acid is in order to kill a kind of enzyme in the lotus rhizome, this kind of enzyme can make lotus root piece blackening piece), the concentration of citric acid solution is 0.4% → deposit in the clear water 1-2 days, and the lotus root piece is standby;
With a kind of in major ingredient such as chop or chicken or duck or the fish clean, stripping and slicing → heat to the water boiling, remove the smell of blood of major ingredient → block major ingredient is fried, the temperature when fried is 80-100 ℃, the time is 15-20 minute; With the fried effect that typing is arranged of block major ingredient, and can make major ingredient produce a kind of natural flavor (need to prove also and can select other major ingredient for use), it is standby to pull block major ingredient out.
Lotus root piece and major ingredient are called solid content;
With the pig bone flavor (temperature of heating is 100-120 ℃, and the time is 10-20 minute) of heating.→ fragmentation, and put into jar and stew soup, tube bone soup is standby;
2. with the tinning of tube bone soup, add condiment such as a small amount of pepper, monosodium glutamate, salt, chickens' extract, generally speaking, tube bone soup is 100: 8 with the ratio of condiment weight, also can increase according to the difference of taste or the minimizing consumption, or add other condiment.
Add standby lotus root piece, major ingredient again, will vacuumize in the jar and seal, the sterilization of in autoclave, heating; Generally speaking, solid content is 55: 45 with the ratio of tube bone soup weight.Also can require to increase or reduce consumption according to taste or client's difference,
3. under the condition that keeps jar external and internal pressure unanimity, jar is placed under 100 ℃ of conditions, kept 70 minutes, get final product.If jar internal pressure is big, then possibility is quick-fried jar; If jar external pressure is big, then hermetically sealed can may be flattened.Therefore when heating, must pass through the inside and outside pressure of instrument measurement jar, and the balance of the inside and outside pressure of regulating tank.Because of jar is sealed heating, therefore jar interior nutrition and various fragrance all are kept in the jar, so the soup aquatic foods, mouthfeel is good, while solid content good moldability, and lotus root is not broken, meat is mashed.
Optional the useing force of lotus rhizome of the present invention planted lotus root No. 2, this lotus root is best in quality, look white, fresh and tender, tasty and refreshing, after tested: this lotus rhizome contains human body beneficial's various trace elements and anticancer composition, its medical value height, be pollution-free food health food especially, need to prove the lotus rhizome that also can adopt other fine quality.
It is edible that imperial lotus root of the present invention is opened jar, also can be heated to 60-80 ℃ and eat.
Embodiment 2
Under the condition that keeps jar external and internal pressure unanimity, jar is placed under 130 ℃ of conditions, kept 40 minutes, get final product.Other step is with embodiment 1.
Embodiment 3
Under the condition that keeps jar external and internal pressure unanimity, jar is placed under 115 ℃ of conditions, kept 60 minutes, get final product.Other step is with embodiment 1.
Need to prove that for these professional those skilled in the art under the situation that does not change the principle of the invention, can also make suitable change and distortion to the present invention, this belongs to protection scope of the present invention equally.
Claims (7)
1, a kind of preparation method of imperial lotus root is characterized in that it comprises the steps:
1. get the raw materials ready: with lotus rhizome clean, peeling → stripping and slicing → place 60-80 ℃ of warm water, adding citric acid solution kill enzyme → deposit in the clear water and fish for after 1-2 days, the lotus root piece is standby;
With a kind of in major ingredient such as chop or chicken or duck or the fish clean, stripping and slicing → heat to the water boiling, after the fishy smell of dehematizing → with block major ingredient was fried, block major ingredient was standby;
Lotus root piece and major ingredient nominal are solid content;
With heat flavor → fragmentation and put into jar and stew soup of pig bone, soup tube bone soup is standby;
2. with the tinning of tube bone soup, add condiment such as a small amount of pepper, monosodium glutamate, salt, chickens' extract, add standby lotus root piece, major ingredient again, will vacuumize in the jar and seal, the sterilization of in autoclave, heating;
3. under the condition that keeps jar external and internal pressure unanimity, jar is placed under the 100-130 ℃ of condition, kept 40-70 minute, promptly get imperial lotus root.
2, the preparation method of a kind of imperial lotus root according to claim 1 is characterized in that the described solid content and the ratio of tube bone soup weight are 55: 45.
3, the preparation method of a kind of imperial lotus root according to claim 1, the temperature when it is characterized in that described fried block major ingredient is 80-100 ℃, the time is 15-20 minute.
4, the preparation method of a kind of imperial lotus root according to claim 1 is characterized in that the described tube bone soup and the ratio of condiment weight are 100: 8.
5, the preparation method of a kind of imperial lotus root according to claim 1 is characterized in that described lotus rhizome is that force is planted lotus root No. 2.
6, the preparation method of a kind of imperial lotus root according to claim 1, the concentration that it is characterized in that described citric acid solution is 0.4%.
7, the preparation method of a kind of imperial lotus root according to claim 1 is characterized in that the temperature that described pig bone is heated when distinguishing the flavor of is 100-120 ℃, and the time is 10-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100188285A CN100388894C (en) | 2006-04-20 | 2006-04-20 | Imperial lotus root production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100188285A CN100388894C (en) | 2006-04-20 | 2006-04-20 | Imperial lotus root production method |
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| CN1836576A true CN1836576A (en) | 2006-09-27 |
| CN100388894C CN100388894C (en) | 2008-05-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100188285A Expired - Fee Related CN100388894C (en) | 2006-04-20 | 2006-04-20 | Imperial lotus root production method |
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| CN (1) | CN100388894C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485054A (en) * | 2010-12-06 | 2012-06-06 | 华中农业大学 | Sparerib lotus root soup product and production method thereof |
| CN103783589A (en) * | 2014-02-25 | 2014-05-14 | 湖北工业大学 | Broth lotus root pumpkin paste and preparation method thereof |
| CN103932311A (en) * | 2014-05-04 | 2014-07-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Automatic production method for lotus root and spare ribs soup cans |
| CN106858500A (en) * | 2017-03-30 | 2017-06-20 | 潘裕禄 | A kind of nutritive health soup meals and its processing method |
| CN107439985A (en) * | 2017-09-25 | 2017-12-08 | 芜湖继伟农业有限公司 | A kind of preparation method of salty duck flavor lotus rhizome glutinous rice |
| CN114601139A (en) * | 2022-03-07 | 2022-06-10 | 华中农业大学 | Processing technology for standardized production of lotus root and sparerib soup with high emulsion stability |
| CN116508972A (en) * | 2023-04-27 | 2023-08-01 | 安琪酵母股份有限公司 | Pork rib lotus root soup product and industrial preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314101A (en) * | 2000-03-17 | 2001-09-26 | 余善鸣 | Method for producing lotus root tin |
-
2006
- 2006-04-20 CN CNB2006100188285A patent/CN100388894C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485054A (en) * | 2010-12-06 | 2012-06-06 | 华中农业大学 | Sparerib lotus root soup product and production method thereof |
| CN103783589A (en) * | 2014-02-25 | 2014-05-14 | 湖北工业大学 | Broth lotus root pumpkin paste and preparation method thereof |
| CN103783589B (en) * | 2014-02-25 | 2015-09-09 | 湖北工业大学 | A kind of meat soup lotus rhizome pumpkin is stuck with paste and preparation method thereof |
| CN103932311A (en) * | 2014-05-04 | 2014-07-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Automatic production method for lotus root and spare ribs soup cans |
| CN106858500A (en) * | 2017-03-30 | 2017-06-20 | 潘裕禄 | A kind of nutritive health soup meals and its processing method |
| CN107439985A (en) * | 2017-09-25 | 2017-12-08 | 芜湖继伟农业有限公司 | A kind of preparation method of salty duck flavor lotus rhizome glutinous rice |
| CN114601139A (en) * | 2022-03-07 | 2022-06-10 | 华中农业大学 | Processing technology for standardized production of lotus root and sparerib soup with high emulsion stability |
| CN116508972A (en) * | 2023-04-27 | 2023-08-01 | 安琪酵母股份有限公司 | Pork rib lotus root soup product and industrial preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN100388894C (en) | 2008-05-21 |
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Granted publication date: 20080521 Termination date: 20110420 |