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.