CN104543853A - Preparation method of fried lotus root with meat stuffing - Google Patents
Preparation method of fried lotus root with meat stuffing Download PDFInfo
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- CN104543853A CN104543853A CN201410759786.5A CN201410759786A CN104543853A CN 104543853 A CN104543853 A CN 104543853A CN 201410759786 A CN201410759786 A CN 201410759786A CN 104543853 A CN104543853 A CN 104543853A
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Abstract
The invention discloses a preparation method of fried lotus root with meat stuffing. The method comprises the following steps: preparing lotus root slices, preparing the stuffing, preparing the lotus root with the meat stuffing, preparing slurry, dipping the lotus root with the meat stuffing into the slurry, frying the lotus root with the meat stuffing, cooling, freezing and packaging, wherein in the process of frying the lotus root with the meat stuffing, salad oil is used for frying the lotus root with the meat stuffing, the frying temperature is 160-180 DEG C, the frying time is 60-90s, and the AV of the salad oil is adjusted to 0.9-1.1. In the processing step, the salad oil is used in the frying process, and the AV of the salad oil is reasonably controlled to 0.9-1.1, so that the frying effect of the salad oil is relatively good, the lotus root with the meat stuffing is prevented from being excessively fried, and the nutritive values of vegetables such as the lotus root, and a carrot are fully maintained; the salad oil does not contain cancerogenic substances including aflatoxin and cholesterol, so that the fried lotus root with the meat stuffing does not contain the harmful cancerogenic substances, and is lower in cholesterol content and more beneficial to the health compared with the lotus root with the meat stuffing, fried by adopting a traditional oil used for frying.
Description
Technical field
The present invention relates to a kind of lotus root article fabrication methods, is the preparation method that a kind of fried lotus root is closed specifically.
Background technology
Lotus root is very nutritious vegetables, lotus root is also the plant that medical value is quite high, increasing people starts edible lotus root, and fried lotus root is closed has become one of dish that people often eat, but traditional fried lotus root is closed because duration and degree of heating time fried is wayward, frying temperature is easily too high, cause fried after lotus root to close nutrient loss serious, and excessively fried also containing carcinogen, not only reduce the nutritive value of lotus root like this, create again insalubrious material, be unfavorable for health.
Summary of the invention
Technical problem to be solved by this invention is to provide the preparation method that a kind of taste is better, nutritional labeling retains more fully, edible more healthy fried lotus root is closed.
For solving the problems of the technologies described above, technical scheme of the present invention is: the preparation method that a kind of fried lotus root is closed, and comprises the following steps:
The preparation of step one, lotus root sheet
The lotus root of 30-40 part is chosen according to weight portion, after lotus root is rinsed with clear water, peeling, then clean with clear water, be cut into the cutter after sterilization the lotus root sheet that thickness is 0.5-0.6cm, then put into water and soak for subsequent use;
The preparation of step 2, fillings
(1) pretreatment of raw material, chooses following fillings raw material according to weight portion, chicken leg meat 30-40 part, Fresh Grade Breast 10-15 part, pigeon breast skin 5-10 part, mashed garlic 1-2 part, ginger mud 1-2 part, green onion mud 1-2 part, mashed carrot 2-3 part, breadcrumbs 2-3 part, starch 1-3 part, salt 1-2 part, white granulated sugar 1-2 part, white pepper powder 0.5-1 part, monosodium glutamate 0.5-1 part, soy sauce 2-3 part, chicken fresh balm 02-0.6 part;
Following slurry feedstock is chosen, flour 10-25 part, starch 15-30 part, soybean protein 5-10 part, frozen water 30-50 part, salt 1-3 part, monosodium glutamate 2-3 part, glucose 0.5-1 part, sodium bicarbonate 0.2-0.6 part, pigment 0.01-0.02 part according to weight portion;
(2) first rubbed by the knife plate of chicken leg meat and Fresh Grade Breast 7mm, cock skin 5mm knife plate rubs, green onion, ginger, garlic, and after cleaning, peeling, then cuts and mix mud, for subsequent use;
(3) the above-mentioned raw meat handled well is first added in mixer stir, salt, white granulated sugar, white pepper powder, monosodium glutamate, soy sauce, the fresh balm of chicken is added after stirring, green onion mud, ginger mud, the mashed garlic stirring handled well is added after stirring, finally add mashed carrot, breadcrumbs, starch to stir again and make fillings, then fillings is sent into fast 0-4 DEG C of fresh-keeping warehouse for subsequent use;
The making that step 3, lotus root are closed
In the middle of the two panels lotus root sheet cut, add the fillings made, make and close with lotus root sheet lotus root of a size;
The preparation of step 4, slurry
First pour frozen water into by beater, then slowly pour flour, starch, soybean protein, frozen water, salt, monosodium glutamate, glucose, sodium bicarbonate, pigment into, then stir, until stir, make slurry;
Step 5, lotus root close hanging material
Being closed by the lotus root made evenly is placed on powder beater chain, first carries out playing powder process, ensures to beat powder even, beats powder rear chain and enter starching machine, hanging up one deck slurry uniformly, completing playing the conjunction of the lotus root after powder lotus root and closing hanging material;
Step 6, lotus root are closed fried
Lotus root after hanging material is closed feeding Fryer fried fast;
Step 7, cooling
Lotus root after fried is closed and puts into precooler and cool, prevent the too high lotus root of temperature from closing adhesion;
Step 8, freezing, packaging
Cooled lotus root is closed and is placed in uniformly in the dish of sterilization, and the freezer then putting into less than-25 DEG C is freezing, as requested fried lotus root is closed packaging after freezing, puts into less than-18 DEG C constant heat storage keepings after packaging.
As preferred technical scheme, the preparation method that described fried lotus root is closed, it is characterized in that: described lotus root is closed in fried operation, frying oils adopts salad oil, and frying temperature is 160-180 DEG C, and deep-fat frying time is 60-90s, and salad oil regulates AV value at 0.9-1.1.
AV value is also called acid value, owing to have employed technique scheme, through the preparation of lotus root sheet, the preparation of fillings, the making that lotus root is closed, the preparation of slurry, lotus root closes hanging material, lotus root is closed fried, cooling, freezing, packaging, finally make fried lotus root to close, fried lotus root closes the chicken leg meat that fillings adopts, Fresh Grade Breast, protein content is high, again by rational proportioning, add the vegetables that the nutritive values such as carrot are higher, provide meat and vegetables collocation rationally, health-oriented products balanced in nutrition, the more important thing is that in procedure of processing, frying course uses salad oil, the AV value (acid value) of conservative control salad oil is at 0.9-1.1, make salad oil frying action better, avoiding lotus root closes excessively fried, fully remain lotus root, the nutritive value of the vegetables such as carrot, salad oil is not containing carcinogen aflatoxins and cholesterol, therefore the lotus root after fried is closed not only not containing harmful carcinogen, and oil phase ratio fried with tradition, cholesterol level is lower, more be conducive to health.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
The preparation method that fried lotus root is closed, comprises the following steps:
The preparation of step one, lotus root sheet
The lotus root of 30-40 part is chosen according to weight portion, after lotus root is rinsed with clear water, peeling, then clean with clear water, be cut into the cutter after sterilization the lotus root sheet that thickness is 0.5-0.6cm, then put into water and soak for subsequent use;
The preparation of step 2, fillings
(1) pretreatment of raw material, chooses following fillings raw material according to weight portion, chicken leg meat 30-40 part, Fresh Grade Breast 10-15 part, pigeon breast skin 5-10 part, mashed garlic 1-2 part, ginger mud 1-2 part, green onion mud 1-2 part, mashed carrot 2-3 part, breadcrumbs 2-3 part, starch 1-3 part, salt 1-2 part, white granulated sugar 1-2 part, white pepper powder 0.5-1 part, monosodium glutamate 0.5-1 part, soy sauce 2-3 part, chicken fresh balm 02-0.6 part;
Following slurry feedstock is chosen, flour 10-25 part, starch 15-30 part, soybean protein 5-10 part, frozen water 30-50 part, salt 1-3 part, monosodium glutamate 2-3 part, glucose 0.5-1 part, sodium bicarbonate 0.2-0.6 part, pigment 0.01-0.02 part according to weight portion;
(2) first rubbed by the knife plate of chicken leg meat and Fresh Grade Breast 7mm, cock skin 5mm knife plate rubs, green onion, ginger, garlic, and after cleaning, peeling, then cuts and mix mud, for subsequent use;
(3) the above-mentioned raw meat handled well is first added in mixer stir, salt, white granulated sugar, white pepper powder, monosodium glutamate, soy sauce, the fresh balm of chicken is added after stirring, green onion mud, ginger mud, the mashed garlic stirring handled well is added after stirring, finally add mashed carrot, breadcrumbs, starch to stir again and make fillings, then fillings is sent into fast 0-4 DEG C of fresh-keeping warehouse for subsequent use;
The making that step 3, lotus root are closed
In the middle of the two panels lotus root sheet cut, add the fillings made, make and close with lotus root sheet lotus root of a size;
The preparation of step 4, slurry
First pour frozen water into by beater, then slowly pour flour, starch, soybean protein, frozen water, salt, monosodium glutamate, glucose, sodium bicarbonate, pigment into, then stir, until stir, make slurry;
Step 5, lotus root close hanging material
Being closed by the lotus root made evenly is placed on powder beater chain, first carries out playing powder process, ensures to beat powder even, beats powder rear chain and enter starching machine, hanging up one deck slurry uniformly, completing playing the conjunction of the lotus root after powder lotus root and closing hanging material;
Step 6, lotus root are closed fried
Lotus root after hanging material is closed feeding Fryer fried fast, frying oils adopts salad oil, and frying temperature is 160-180 DEG C, and deep-fat frying time is 60-90s, and salad oil regulates AV value 0.9;
Step 7, cooling
Lotus root after fried is closed and puts into precooler and cool, prevent the too high lotus root of temperature from closing adhesion;
Step 8, freezing, packaging
Cooled lotus root is closed and is placed in uniformly in the dish of sterilization, and the freezer then putting into less than-25 DEG C is freezing, as requested fried lotus root is closed packaging after freezing, puts into less than-18 DEG C constant heat storage keepings after packaging.
embodiment 2
The preparation method that fried lotus root is closed, comprises the following steps:
The preparation of step one, lotus root sheet
The lotus root of 30-40 part is chosen according to weight portion, after lotus root is rinsed with clear water, peeling, then clean with clear water, be cut into the cutter after sterilization the lotus root sheet that thickness is 0.5-0.6cm, then put into water and soak for subsequent use;
The preparation of step 2, fillings
(1) pretreatment of raw material, chooses following fillings raw material according to weight portion, chicken leg meat 30-40 part, Fresh Grade Breast 10-15 part, pigeon breast skin 5-10 part, mashed garlic 1-2 part, ginger mud 1-2 part, green onion mud 1-2 part, mashed carrot 2-3 part, breadcrumbs 2-3 part, starch 1-3 part, salt 1-2 part, white granulated sugar 1-2 part, white pepper powder 0.5-1 part, monosodium glutamate 0.5-1 part, soy sauce 2-3 part, chicken fresh balm 02-0.6 part;
Following slurry feedstock is chosen, flour 10-25 part, starch 15-30 part, soybean protein 5-10 part, frozen water 30-50 part, salt 1-3 part, monosodium glutamate 2-3 part, glucose 0.5-1 part, sodium bicarbonate 0.2-0.6 part, pigment 0.01-0.02 part according to weight portion;
(2) first rubbed by the knife plate of chicken leg meat and Fresh Grade Breast 7mm, cock skin 5mm knife plate rubs, green onion, ginger, garlic, and after cleaning, peeling, then cuts and mix mud, for subsequent use;
(3) the above-mentioned raw meat handled well is first added in mixer stir, salt, white granulated sugar, white pepper powder, monosodium glutamate, soy sauce, the fresh balm of chicken is added after stirring, green onion mud, ginger mud, the mashed garlic stirring handled well is added after stirring, finally add mashed carrot, breadcrumbs, starch to stir again and make fillings, then fillings is sent into fast 0-4 DEG C of fresh-keeping warehouse for subsequent use;
The making that step 3, lotus root are closed
In the middle of the two panels lotus root sheet cut, add the fillings made, make and close with lotus root sheet lotus root of a size;
The preparation of step 4, slurry
First pour frozen water into by beater, then slowly pour flour, starch, soybean protein, frozen water, salt, monosodium glutamate, glucose, sodium bicarbonate, pigment into, then stir, until stir, make slurry;
Step 5, lotus root close hanging material
Being closed by the lotus root made evenly is placed on powder beater chain, first carries out playing powder process, ensures to beat powder even, beats powder rear chain and enter starching machine, hanging up one deck slurry uniformly, completing playing the conjunction of the lotus root after powder lotus root and closing hanging material;
Step 6, lotus root are closed fried
Lotus root after hanging material is closed feeding Fryer fried fast, frying oils adopts salad oil, and frying temperature is 160-180 DEG C, and deep-fat frying time is 60-90s, and salad oil regulates AV value 0.98;
Step 7, cooling
Lotus root after fried is closed and puts into precooler and cool, prevent the too high lotus root of temperature from closing adhesion;
Step 8, freezing, packaging
Cooled lotus root is closed and is placed in uniformly in the dish of sterilization, and the freezer then putting into less than-25 DEG C is freezing, as requested fried lotus root is closed packaging after freezing, puts into less than-18 DEG C constant heat storage keepings after packaging.
embodiment 3
The preparation method that fried lotus root is closed, comprises the following steps:
The preparation of step one, lotus root sheet
The lotus root of 30-40 part is chosen according to weight portion, after lotus root is rinsed with clear water, peeling, then clean with clear water, be cut into the cutter after sterilization the lotus root sheet that thickness is 0.5-0.6cm, then put into water and soak for subsequent use;
The preparation of step 2, fillings
(1) pretreatment of raw material, chooses following fillings raw material according to weight portion, chicken leg meat 30-40 part, Fresh Grade Breast 10-15 part, pigeon breast skin 5-10 part, mashed garlic 1-2 part, ginger mud 1-2 part, green onion mud 1-2 part, mashed carrot 2-3 part, breadcrumbs 2-3 part, starch 1-3 part, salt 1-2 part, white granulated sugar 1-2 part, white pepper powder 0.5-1 part, monosodium glutamate 0.5-1 part, soy sauce 2-3 part, chicken fresh balm 02-0.6 part;
Following slurry feedstock is chosen, flour 10-25 part, starch 15-30 part, soybean protein 5-10 part, frozen water 30-50 part, salt 1-3 part, monosodium glutamate 2-3 part, glucose 0.5-1 part, sodium bicarbonate 0.2-0.6 part, pigment 0.01-0.02 part according to weight portion;
(2) first rubbed by the knife plate of chicken leg meat and Fresh Grade Breast 7mm, cock skin 5mm knife plate rubs, green onion, ginger, garlic, and after cleaning, peeling, then cuts and mix mud, for subsequent use;
(3) the above-mentioned raw meat handled well is first added in mixer stir, salt, white granulated sugar, white pepper powder, monosodium glutamate, soy sauce, the fresh balm of chicken is added after stirring, green onion mud, ginger mud, the mashed garlic stirring handled well is added after stirring, finally add mashed carrot, breadcrumbs, starch to stir again and make fillings, then fillings is sent into fast 0-4 DEG C of fresh-keeping warehouse for subsequent use;
The making that step 3, lotus root are closed
In the middle of the two panels lotus root sheet cut, add the fillings made, make and close with lotus root sheet lotus root of a size;
The preparation of step 4, slurry
First pour frozen water into by beater, then slowly pour flour, starch, soybean protein, frozen water, salt, monosodium glutamate, glucose, sodium bicarbonate, pigment into, then stir, until stir, make slurry;
Step 5, lotus root close hanging material
Being closed by the lotus root made evenly is placed on powder beater chain, first carries out playing powder process, ensures to beat powder even, beats powder rear chain and enter starching machine, hanging up one deck slurry uniformly, completing playing the conjunction of the lotus root after powder lotus root and closing hanging material;
Step 6, lotus root are closed fried
Lotus root after hanging material is closed feeding Fryer fried fast, frying oils adopts salad oil, and frying temperature is 160-180 DEG C, and deep-fat frying time is 60-90s, and salad oil regulates AV value 1.1;
Step 7, cooling
Lotus root after fried is closed and puts into precooler and cool, prevent the too high lotus root of temperature from closing adhesion;
Step 8, freezing, packaging
Cooled lotus root is closed and is placed in uniformly in the dish of sterilization, and the freezer then putting into less than-25 DEG C is freezing, as requested fried lotus root is closed packaging after freezing, puts into less than-18 DEG C constant heat storage keepings after packaging.
The equipment such as the mixer used in preparation method of the present invention, beater, powder beater, starching machine, Fryer, precooler are the common equipment of field of food industry, do not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (2)
1. a preparation method for fried lotus root conjunction, is characterized in that, comprise the following steps:
The preparation of step one, lotus root sheet
The lotus root of 30-40 part is chosen according to weight portion, after lotus root is rinsed with clear water, peeling, then clean with clear water, be cut into the cutter after sterilization the lotus root sheet that thickness is 0.5-0.6cm, then put into water and soak for subsequent use;
The preparation of step 2, fillings
(1) pretreatment of raw material, chooses following fillings raw material according to weight portion, chicken leg meat 30-40 part, Fresh Grade Breast 10-15 part, pigeon breast skin 5-10 part, mashed garlic 1-2 part, ginger mud 1-2 part, green onion mud 1-2 part, mashed carrot 2-3 part, breadcrumbs 2-3 part, starch 1-3 part, salt 1-2 part, white granulated sugar 1-2 part, white pepper powder 0.5-1 part, monosodium glutamate 0.5-1 part, soy sauce 2-3 part, chicken fresh balm 02-0.6 part;
Following slurry feedstock is chosen, flour 10-25 part, starch 15-30 part, soybean protein 5-10 part, frozen water 30-50 part, salt 1-3 part, monosodium glutamate 2-3 part, glucose 0.5-1 part, sodium bicarbonate 0.2-0.6 part, pigment 0.01-0.02 part according to weight portion;
(2) first rubbed by the knife plate of chicken leg meat and Fresh Grade Breast 7mm, cock skin 5mm knife plate rubs, green onion, ginger, garlic, and after cleaning, peeling, then cuts and mix mud, for subsequent use;
(3) the above-mentioned raw meat handled well is first added in mixer stir, salt, white granulated sugar, white pepper powder, monosodium glutamate, soy sauce, the fresh balm of chicken is added after stirring, green onion mud, ginger mud, the mashed garlic stirring handled well is added after stirring, finally add mashed carrot, breadcrumbs, starch to stir again and make fillings, then fillings is sent into fast 0-4 DEG C of fresh-keeping warehouse for subsequent use;
The making that step 3, lotus root are closed
In the middle of the two panels lotus root sheet cut, add the fillings made, make and close with lotus root sheet lotus root of a size;
The preparation of step 4, slurry
First pour frozen water into by beater, then slowly pour flour, starch, soybean protein, frozen water, salt, monosodium glutamate, glucose, sodium bicarbonate, pigment into, then stir, until stir, make slurry;
Step 5, lotus root close hanging material
Being closed by the lotus root made evenly is placed on powder beater chain, first carries out playing powder process, ensures to beat powder even, beats powder rear chain and enter starching machine, hanging up one deck slurry uniformly, completing playing the conjunction of the lotus root after powder lotus root and closing hanging material;
Step 6, lotus root are closed fried
Lotus root after hanging material is closed feeding Fryer fried fast;
Step 7, cooling
Lotus root after fried is closed and puts into precooler and cool, prevent the too high lotus root of temperature from closing adhesion;
Step 8, freezing, packaging
Cooled lotus root is closed and is placed in uniformly in the dish of sterilization, and the freezer then putting into less than-25 DEG C is freezing, as requested fried lotus root is closed packaging after freezing, puts into less than-18 DEG C constant heat storage keepings after packaging.
2. as right wants the preparation method that as described in 1, fried lotus root is closed, it is characterized in that: described lotus root is closed in fried operation, frying oils adopts salad oil, and frying temperature is 160-180 DEG C, and deep-fat frying time is 60-90s, and salad oil regulates AV value at 0.9-1.1.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105029307A (en) * | 2015-08-17 | 2015-11-11 | 朱广双 | Preparation process of flavored potato chips |
| CN105077336A (en) * | 2015-09-25 | 2015-11-25 | 山东新希望六和集团有限公司 | Snowflake chicken breast strips and making method thereof |
| CN105192616A (en) * | 2015-08-16 | 2015-12-30 | 吴蓓蓓 | Making method for flavor lotus root slices |
| CN106213306A (en) * | 2016-07-27 | 2016-12-14 | 河南省淇县永达食业有限公司 | A kind of manufacture method of Rhizoma Nelumbinis slice Corium Gallus domesticus quick-frozen conditioning goods |
| CN107319321A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of strawberry pudding and preparation method thereof |
| CN112753971A (en) * | 2021-01-25 | 2021-05-07 | 扬州天成食品有限公司 | Production method of quick-frozen lotus root product |
| CN112753968A (en) * | 2021-01-21 | 2021-05-07 | 范伟 | Production method of quick-frozen lotus root |
| CN113397131A (en) * | 2021-06-29 | 2021-09-17 | 华中农业大学 | Lotus root dumpling and preparation method thereof |
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- 2014-12-12 CN CN201410759786.5A patent/CN104543853A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192616A (en) * | 2015-08-16 | 2015-12-30 | 吴蓓蓓 | Making method for flavor lotus root slices |
| CN105029307A (en) * | 2015-08-17 | 2015-11-11 | 朱广双 | Preparation process of flavored potato chips |
| CN105077336A (en) * | 2015-09-25 | 2015-11-25 | 山东新希望六和集团有限公司 | Snowflake chicken breast strips and making method thereof |
| CN106213306A (en) * | 2016-07-27 | 2016-12-14 | 河南省淇县永达食业有限公司 | A kind of manufacture method of Rhizoma Nelumbinis slice Corium Gallus domesticus quick-frozen conditioning goods |
| CN107319321A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of strawberry pudding and preparation method thereof |
| CN112753968A (en) * | 2021-01-21 | 2021-05-07 | 范伟 | Production method of quick-frozen lotus root |
| CN112753971A (en) * | 2021-01-25 | 2021-05-07 | 扬州天成食品有限公司 | Production method of quick-frozen lotus root product |
| CN113397131A (en) * | 2021-06-29 | 2021-09-17 | 华中农业大学 | Lotus root dumpling and preparation method thereof |
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Application publication date: 20150429 |