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Method of making lotus paste stuffing

A lotus paste and preparation method, which is applied in the field of lotus paste filling, can solve the problems of high energy consumption, low efficiency, and long time-consuming lotus paste pastry filling, and achieve the effect of overcoming time-consuming and improving labor efficiency

Inactive Publication Date: 2012-05-02
莫桂荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the defects of long time consumption, high energy consumption and low efficiency of making lotus paste pastry filling by traditional techniques, the invention provides a method for preparing lotus paste pastry filling, and its technical scheme is:

Method used

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Experimental program
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Effect test

Embodiment Construction

[0016] A method for making lotus paste pastry filling:

[0017] The ingredients are 250 grams of lotus seeds, 15 grams of peanut oil, and 120 grams of sugar. The production process is: 1. Peel and remove the core of the lotus seeds: wash the lotus seeds for 0.1 hour, then put them into the Midea electric frying pan, and adjust the power of the electric frying pan For 1000W, use 0.1 hour to fry dried lotus seeds (lotus seeds are dry and cracked, you can easily peel and remove the core), and then use 0.2 hours to peel and remove the core; 2. Put the peeled and cored dried lotus seeds into the MY with a power of 220W -500B type Aiduo brand cooking machine dry grinds into powder, which takes 0.1 hour; 3. Put the lotus seed powder into the triangle brand C3 electric pressure cooker with a power of 1000W, add 3000 grams of water according to the weight of the lotus seeds, and put the lotus seed powder Stir evenly, heat to 100°C, and stir while heating, and it takes 0.5 hours; 4. Put...

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Abstract

The invention provides a method of making lotus paste stuffing. The technical scheme includes that the method includes firstly, peeling and coring lotus seeds, namely, cleaning the lotus seeds prior to drying or frying the lotus seeds and peeling and coring, secondly, making the lotus seeds into powder, namely making the dried, peeled and cored dry lotus seeds into powder with a food grinder, a dry grinder or other machines, thirdly, mixing the lotus seed mash, namely putting the lotus seed powder into a pot, adding water weighing 6-15 times of the lotus seeds, evenly mixing the lotus seed powder, heating up to 100 DEG C and stirring while keeping heating, fourthly, obtaining the fished product, namely putting the mixed lotus mash into the pot, adding sugar, stir-frying on and on at medium cooking temperature, adding oil for once to three times, dishing up the lotus paste until the lotus seed mash absorbs the soil completely. The method is energy-saving, timesaving, highly efficient, and applicable to manufacturers making lotus paste stuffing or lotus paste cakes.

Description

technical field [0001] The invention relates to a method for preparing lotus paste stuffing. Background technique [0002] Lotus paste is a common filling for moon cakes and pastries. The traditional production process is 1. Peel and core lotus seeds: soak lotus seeds, wash the lotus seeds, soak for 2-12 hours, peel and core; 2. Cook lotus seeds: put Put the lotus seeds into the pot, add an appropriate amount of water and cook for 0.5-3 hours; 3. Put the boiled lotus seeds into a food blender, then add an appropriate amount of water and stir until it becomes puree; 4. Put the mixed lotus seeds into In a pot, add sugar, stir-fry continuously over medium heat, add oil in 2-3 times, wait for the lotus paste to completely absorb the oil, then start the pot, and it will become lotus paste. The above-mentioned traditional process 1 of making lotus paste requires more than 2 hours to soak lotus seeds, which is time-consuming and inefficient; process 2 takes more than 0.5 hours to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/212A23L19/00
Inventor 不公告发明人
Owner 莫桂荣
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