Processing method for lotus root filled with sticky rice

Abstract

The invention discloses a processing method for a lotus root filled with sticky rice. The processing method comprises the following steps: selecting the lotus root, cleaning and peeling, performing color protection treatment, filling the sticky rice, steaming, boiling the lotus root filled with the sticky rice with sugar, packaging, and radiating to guarantee the quality. The lotus root filled with sticky rice is good is taste, and the processing method is high in efficiency, energy-saving, safe and green; the loss of nutrient substances in food can be reduced; the quality can be improved; the safety can be improved; the quality guarantee period can be prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of glutinous rice lotus root. Background technique [0002] Lotus root is a perennial aquatic plant of Nymphaeaceae. It is eaten with fat and tender rhizomes. It is an extremely important aquatic vegetable in my country. It has high nutritional value and medicinal value. It contains starch, protein, asparagine, vitamin C and more. Phenolic substances, sugar content is also high. According to the "Compendium of Materia Medica", eating fresh lotus root can clear away heat and cool blood, dissipate blood stasis, stop bleeding, quench thirst and relieve vomiting; if fresh lotus root is squeezed for juice, its effect is even more effective; cooked food is sweet and warm, can invigorate the spleen and appetizer, and benefit Blood invigorates the heart, has the effects of digestion, quenching thirst, and promoting muscle growth. It is a food with the same source of med...

AI Technical Summary

Problems solved by technology

For a long time, the production and processing methods of glutinous rice lotus are mainly based on traditional techniques. On the one hand, glutinous rice lotus is easy to brown during processing and storage, and it will gradually age and harden during storage. At the same time, the shelf life is short, so it is only suitable for making and selling. On the other hand, heat sterilization is used to prolong the shelf life, and the packaging often shrinks and affects the appearance. After a period of storage, the glutinous rice will age, become thinner and seep water, which will easily make the taste and flavor worse; Will fail to meet national standards or become the focus of food safety reports due to excessive use of preservatives