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Fast pickling method of lotus root products

A lotus root product and rapid technology, which is applied in the field of rapid pickling of lotus root products, can solve the problems of difficult preservation and storage, and achieve the effects of convenient eating, rich in nutrients, and excellent color, aroma and taste.

Active Publication Date: 2013-02-06
湖北良信达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, lotus root strips and lotus root with multiple eating methods are sold on the market, but they are difficult to keep fresh and store.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for quickly marinating lotus root slices and lotus root strips, which is prepared by marinating with sauce residue, and the specific steps are as follows:

[0015] (1) Wash the fresh lotus root and lotus root belt, remove the head and tail of the lotus root, slice or cut it, and put it in a salt solution with a concentration of 30:1 (g / L);

[0016] (2) Add the prepared flavoring agent into the salt solution and mix, ultrasonicate for 60 minutes under the ultrasonic frequency of 80KHz, microwave sterilization, and place in the pickling container;

[0017] (3) Add the prepared pickling preparation into the pickling container, stir evenly, and marinate in water at 40°C for 3 days before eating; the pickling preparation includes 140 parts of soy sauce residue per 1000 parts of salt solution, 60 parts of calcium chloride, 80 parts of pectin methylesterase;

[0018] (4) Put the pickled lotus root slices and lotus root strips into bags, seal them, and...

Embodiment 2

[0020] A method for quickly marinating lotus root slices and lotus root strips, which is prepared by marinating with sauce residue, and the specific steps are as follows:

[0021] (1) Wash the fresh lotus root and lotus root belt, remove the head and tail of the lotus root, slice or cut it, and put it in a salt solution with a concentration of 50:1 (g / L);

[0022] (2) Add the prepared flavoring agent into the salt solution and mix, ultrasonicate for 45 minutes under the frequency of 60KHz ultrasonic wave, microwave sterilization, and place in the pickling container;

[0023] (3) Add the prepared pickling agent into the pickling container, stir evenly, and marinate in water at 20°C for 6 days before eating. Among them, the pickling preparation includes 100 parts of soy sauce residue, 20 parts of calcium chloride, and 50 parts of pectin methylesterase per 1000 parts of salt solution;

[0024] (4) Put the pickled lotus root slices and lotus root strips into bag...

Embodiment 3

[0026] A method for quickly marinating lotus root slices and lotus root strips, which is prepared by marinating with sauce residue, and the specific steps are as follows:

[0027] (1) Wash the fresh lotus root and lotus root belt, remove the head and tail of the lotus root, slice or cut it, and put it in a salt solution with a concentration of 80:1 (g / L);

[0028] (2) Add the prepared flavoring agent into the salt solution and mix, ultrasonicate for 30 minutes under the ultrasonic frequency of 40KHz, microwave sterilization, and place in the pickling container;

[0029] (3) Add the prepared pickling agent into the pickling container, stir well, and marinate in water at 30°C for 4 days before eating. Among them, the pickling preparation includes 200 parts of soy sauce residue, 80 parts of calcium chloride, and 120 parts of pectin methylesterase per 1000 parts of salt solution;

[0030] (4) Put the pickled lotus root slices and lotus root strips into bags, seal ...

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PUM

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Abstract

The invention relates to a fast pickling method of lotus root products. The method comprises the following steps of: firstly, cleaning fresh lotus roots and lotus root sprouts, removing head and tail parts of the lotus roots, slicing or cutting off, putting the lotus roots and the lotus root sprouts to a salt solution with the concentration of 30:1 (g / L) to 80:1 (g / L); secondly, adding pepper, purple perilla, calcium chloride, syzygium aromaticum and gingers to the salt solution to mix, performing ultrasound with different frequencies for a period of time, sterilizing by microwave, and putting into a pickling container; and finally, adding soya residues to the pickling container, stirring to be uniform, and pickling in a 20-40 DEG C water seal for 3-6 days. The pickled lotus roots and the lotus root sprouts can be sold after being packaged and sealed. A soya residue pickling method is used for the first time, nutrition values of the pickled lotus root slices and lotus root sprouts are increased; meanwhile, a plurality of flavored products can be produced, and a fast pickling effect can be achieved. By using the fast pickling method, the pickled lotus root slices and lotus root sprouts are good in color, flavor and taste and can be eaten after packaging bags are opened within a guarantee period, other processes are not required, and the pickled lotus root slices and lotus root sprouts are convenient to eat.

Description

technical field [0001] The invention relates to a method for quickly pickling lotus root products, belonging to the field of food processing. Background technique [0002] Lotus root belt, also known as lotus root whip and lotus root hairpin. The lotus root belt is the young rhizome of the lotus, consisting of an internode and terminal bud at the top of the rhizome. Lotus root and lotus root are homologous organs. When conditions are suitable, lotus root is the enlarged rhizome of lotus root. The lotus root is slightly sweet and crisp. It can be eaten raw or cooked, and its medicinal value is quite high. Its roots, leaves, flowers, whiskers and fruits are all treasures, and can be nourished and used as medicine. The powder made from lotus root can relieve food and relieve diarrhea, appetize and clear away heat, nourish and nourish the nature, and prevent internal bleeding. It is a good liquid food and nourishing treasure for women, children, children, and the weak and sic...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 汪超李冬生吕文平王金华姚晓玲石勇黄红霞康旭
Owner 湖北良信达食品有限公司
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