A kind of bubble lotus root

Abstract

The invention relates to a pickled lotus root. The pickled lotus root is prepared through eight steps of cutting the lotus roots of which the heads and the tails are removed into sections, dehydrating the cut lotus roots without heads and tails, air-drying the dehydrated lotus roots, preparing a preserved liquid, pickling the air-dried lotus roots in the preserved liquid, performing pickling management, compounding a soup blend and performing packing and warehousing. The pickled lotus root has the benefits that firstly, the step that the lotus roots are cut into sections and the sections are put in a Chinese prickly ash saline solution can maintain natural color which is white and transparent; the steps of dehydrating and air-drying the lotus roots can enable the lotus roots to well absorb the preserved liquid, so that the pickling effect is improved; table salt, white sugar, rod chilli and Chinese prickly ash are added in the preserved liquid, so that pickled products can have various tastes such as salty taste, sweet taste, sour taste, hot taste and acrid taste; before being pickled, the lotus roots are rinsed in the Chinese prickly ash solution, so that the dried lotus roots can quickly absorb the Chinese prickly ash solution in the lotus roots; then, pickling is performed, so that much xanthoxylin contained in the inner layers of the lotus roots is stable, not only can the taste be improved, but also the effect of improving quality can be achieved. The processed lotus roots are plump in shape, are thin and crisp, do not have fibers, are rich in delicate fragrance, are glittering and translucent, are tenderness and spicy, and are loved by all consumers.

Description

technical field [0001] The invention relates to the technical field of agricultural by-product processing, in particular to a pickled lotus root strip. Background technique [0002] Lotus root is the young rhizome of lotus root, which consists of an internode and terminal bud at the top of the rhizome. The lotus root and the lotus root are homologous organs. When the conditions are suitable, the lotus root becomes the lotus root after the lotus root expands. The most suitable time for picking is after the rain in summer. Follow the "green stake" protruding from the water to the root in the mud. At the end connecting two lotus root seedlings, the thick one is the lotus root belt. [0003] The smell of lotus root is sweet, flat and non-toxic. Deficiency, thirst, boredom, inability to eat, hangover and food poisoning, dysphoria, and blood stasis. Lotus root is a very delicious ingredient. It can be fried, mixed, fried, steamed, deep-fried, baked, or eaten raw. It can be use...

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to aim at the defects of existing lotus root pickles, and provide a lotus root pickle product with refreshing taste, long shelf life and no preservatives, so as to meet the needs of consumers