CN105942336A - Reshaped quick-frozen lotus root strips and preparation method thereof - Google Patents
Reshaped quick-frozen lotus root strips and preparation method thereof Download PDFInfo
- Publication number
- CN105942336A CN105942336A CN201610321085.2A CN201610321085A CN105942336A CN 105942336 A CN105942336 A CN 105942336A CN 201610321085 A CN201610321085 A CN 201610321085A CN 105942336 A CN105942336 A CN 105942336A
- Authority
- CN
- China
- Prior art keywords
- rhizoma nelumbinis
- parts
- starch
- quick
- bar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract 8
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 7
- 239000006227 byproduct Substances 0.000 claims abstract description 5
- 230000001788 irregular Effects 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims description 31
- 229920001592 potato starch Polymers 0.000 claims description 13
- 229940100486 rice starch Drugs 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 6
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 claims description 3
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 claims description 3
- 102100037204 Sal-like protein 1 Human genes 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 3
- 235000007164 Oryza sativa Nutrition 0.000 claims 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims 1
- 235000012813 breadcrumbs Nutrition 0.000 claims 1
- 210000000582 semen Anatomy 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000012020 french fries Nutrition 0.000 description 5
- 235000013410 fast food Nutrition 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241000447437 Gerreidae Species 0.000 description 2
- 235000005807 Nelumbo Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to reshaped quick-frozen lotus root strips and a preparation method thereof. Irregular lotus roots, broken lotus root slices and other by-products produced during processing of fresh lotus roots or lotus root products are taken as raw materials, subjected to certain pretreatment and then uniformly mixed with starch; the mixture is produced to be strip-shaped in molds and then quickly frozen; the frozen lotus root strips are refrigerated at a low temperature, transported and sold.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to one reproduce type quick-freezing Rhizoma Nelumbinis bar and
Its preparation method.
Background technology
Rhizoma Solani tuber osi French fries are Hesperian a kind of tradition fast foods, and its processing has decades
History, owing to its pine is crispy and flavored, tasty, nutritious and liked by people.
The French fries of the fast food restaurant such as McDonald, KFC are through cutting by the Rhizoma Solani tuber osi conformed to quality requirements
Bar, certain pretreatment procedure (color fixative, blanch, dried), high temperature, short time pre-fried after
(less than-33 DEG C) freeze rapidly at low temperatures, then preservation and transport at-18 DEG C, at fast food
Shop only need the short time answer the most fried getting product, namely Frozen Prepared Food.Another kind of product shape
Formula is quick-frozen potato French fries, raw potatoes early stage through cutting, color fixative, blanch, be dried
Being not required to pre-fried after process, (less than-33 DEG C) freeze rapidly the most at low temperatures, are down to-18 DEG C
Rear packaging, at this temperature preservation and transport, consumer is direct after buying quick-frozen potato French fries
Fried i.e. edible, as the quality of fast food restaurant, is welcome by consumers in general, is become
The table food that people are daily.
Hubei characteristic aquatic vegetable Rhizoma Nelumbinis is similar with Rhizoma Solani tuber osi, is the raw material of rich in starch, Rhizoma Nelumbinis
Yield height and its a large amount of irregular by-products such as Rhizoma Nelumbinis, broken Rhizoma Nelumbinis slice produced in process of manufacture
Thing, can make full use of Nelumbo by sculpting method again.
Summary of the invention
The invention aims to make full use of Nelumbo, by fresh Rhizoma Nelumbinis or irregular
Rhizoma Nelumbinis, broken Rhizoma Nelumbinis slice mix with starch after pretreatment, develop into the Rhizoma Nelumbinis system being similar to quick-freezing French fries
Product reproduce type quick-freezing Rhizoma Nelumbinis bar.During preliminary experiment, find by pre-for Rhizoma Nelumbinis bar green compact fried after again
Quick-freezing, occurs that color and luster is dark red, shell is strong, oil content is high after prepared quick-freezing Rhizoma Nelumbinis bar is the most fried
Etc. problem, therefore, the present invention, by the Rhizoma Nelumbinis direct quick-freezing of bar green compact, makes quick frozen food.
The technical scheme that the application provides is as follows:
One reproduces type quick-freezing Rhizoma Nelumbinis bar, the material component of described quick-freezing Rhizoma Nelumbinis bar and weight proportion thereof
For, Rhizoma Nelumbinis raw material 50-90 part, corn starch 5-20 part, glutinous rice starch 1-10 part, Ma Ling
Sweet potato starch 5-20 part and Sal 1-5 part.
Material component and the weight proportion thereof of described quick-freezing Rhizoma Nelumbinis bar be, Rhizoma Nelumbinis raw material 50 parts, beautiful
Rice starch 5 parts, glutinous rice starch 1 part, potato starch 5 parts and Sal 1 part.
Material component and the weight proportion thereof of described quick-freezing Rhizoma Nelumbinis bar be, Rhizoma Nelumbinis raw material 90 parts, beautiful
Rice starch 20 parts, glutinous rice starch 10 parts, potato starch 20 parts and Sal 5 parts.
Material component and the weight proportion thereof of described quick-freezing Rhizoma Nelumbinis bar be, Rhizoma Nelumbinis raw material 68 parts, beautiful
Rice starch 16 parts, glutinous rice starch 7 parts, potato starch 8 parts and Sal 3 parts.
A kind of preparation method of quick-freezing Rhizoma Nelumbinis bar, the step of described method is as follows:
Step one, Rhizoma Nelumbinis pretreatment of raw material；
Step 2 mixes with starch and is kneaded into dough；
Step 3, mould molding；
Step 4, surface process；
Step 5, quick-freezing；
Step 6, cold preservation.
In described step one, select the pair stayed in fresh Rhizoma Nelumbinis or the Rhizoma Nelumbinis goods course of processing
Product, described by-product includes irregular Rhizoma Nelumbinis and broken Rhizoma Nelumbinis slice, and being cut into size is 0.5cm
The Rhizoma Nelumbinis fourth of × 0.5cm × 0.5cm；In described step 2, will locate in advance according to described weight proportion
Rhizoma Nelumbinis, corn starch, glutinous rice starch, potato starch and the Sal mix homogeneously managed are kneaded into
Dough；In described step 3, dough is placed on above mould, is squeezed into strip, then the demoulding,
Obtain Rhizoma Nelumbinis bar；In described step 4, after Rhizoma Nelumbinis bar green compact are hung up an aspect slurry, wrap an aspect bag
Bits；Described step 5, six, Rhizoma Nelumbinis bar green compact are put into quick-freezing 40min in-40 DEG C of cryogenic refrigerators
After, place cold preservation in-18 DEG C of refrigerators, obtain reproducing the product of type quick-freezing Rhizoma Nelumbinis bar.
Described Rhizoma Nelumbinis raw material is cut into the Rhizoma Nelumbinis fourth of 0.5cm × 0.5cm × 0.5cm size.
Detailed description of the invention
Embodiment 1
One reproduces type quick-freezing Rhizoma Nelumbinis bar, the material component of described quick-freezing Rhizoma Nelumbinis bar and weight proportion thereof
For, Rhizoma Nelumbinis raw material 50 parts, corn starch 5 parts, glutinous rice starch 1 part, potato starch 5
Part and Sal 1 part.
Embodiment 2
One reproduces type quick-freezing Rhizoma Nelumbinis bar, the material component of described quick-freezing Rhizoma Nelumbinis bar and weight proportion thereof
For, Rhizoma Nelumbinis raw material 90 parts, corn starch 20 parts, glutinous rice starch 10 parts, potato starch
20 parts and Sal 5 parts.
Embodiment 3
One reproduces type quick-freezing Rhizoma Nelumbinis bar, the material component of described quick-freezing Rhizoma Nelumbinis bar and weight proportion thereof
For, Rhizoma Nelumbinis raw material 68 parts, corn starch 16 parts, glutinous rice starch 7 parts, potato starch 8
Part and Sal 3 parts.
Last it is noted that obvious, above-described embodiment is only for clearly demonstrating the present invention
Example, and not restriction to embodiment.Ordinary skill people for art
For Yuan, change or the change of other multi-form can also be made on the basis of the above description
Dynamic.Here without also cannot all of embodiment be given exhaustive, and thus extended out
Obviously change or change among still in protection scope of the present invention.
Claims (7)
1. one kind is reproduced type quick-freezing Rhizoma Nelumbinis bar, it is characterised in that: the raw material group of described quick-freezing Rhizoma Nelumbinis bar
Part and weight proportion be, Rhizoma Nelumbinis raw material 50-90 part, corn starch 5-20 part, glutinous rice starch
1-10 part, potato starch 5-20 part and Sal 1-5 part.
The most according to claim 1 freeze Rhizoma Nelumbinis bar, it is characterised in that: described quick-freezing Rhizoma Nelumbinis bar
Material component and weight proportion be, Rhizoma Nelumbinis raw material 50 parts, corn starch 5 parts, Oryza glutinosa
Starch 1 part, potato starch 5 parts and Sal 1 part.
The most according to claim 1 freeze Rhizoma Nelumbinis bar, it is characterised in that: described quick-freezing Rhizoma Nelumbinis bar
Material component and weight proportion be, Rhizoma Nelumbinis raw material 90 parts, corn starch 20 parts, Oryza glutinosa
Starch 10 parts, potato starch 20 parts and Sal 5 parts.
The most according to claim 1 freeze Rhizoma Nelumbinis bar, it is characterised in that: described quick-freezing Rhizoma Nelumbinis bar
Material component and weight proportion be, Rhizoma Nelumbinis raw material 68 parts, corn starch 16 parts, Oryza glutinosa
Starch 7 parts, potato starch 8 parts and Sal 3 parts.
5. the preparation method of quick-freezing Rhizoma Nelumbinis bar described in a claim 1, it is characterised in that institute
The step stating method is as follows:
Step one, Rhizoma Nelumbinis pretreatment of raw material；
Step 2 mixes with starch and is kneaded into dough；
Step 3, mould molding；
Step 4, surface process；
Step 5, quick-freezing；
Step 6, cold preservation.
Preparation method the most according to claim 5, it is characterised in that: described step one
In, select the by-product stayed in fresh Rhizoma Nelumbinis or the Rhizoma Nelumbinis goods course of processing, described by-product
Thing includes irregular Rhizoma Nelumbinis and broken Rhizoma Nelumbinis slice, and being cut into size is 0.5cm × 0.5cm × 0.5cm
Rhizoma Nelumbinis fourth；In described step 2, according to described weight proportion by pretreated Rhizoma Nelumbinis, Semen Maydis
Starch, glutinous rice starch, potato starch and Sal mix homogeneously are kneaded into dough；Described step 3
In, dough is placed on above mould, is squeezed into strip, then the demoulding, obtain Rhizoma Nelumbinis bar；Described
In step 4, after Rhizoma Nelumbinis bar green compact are hung up an aspect slurry, wrap one layer of breadcrumb；Described step 5,
Six, Rhizoma Nelumbinis bar green compact are put in-40 DEG C of cryogenic refrigerators after quick-freezing 40min, places-18 DEG C of refrigerators
Middle cold preservation, obtains reproducing the product of type quick-freezing Rhizoma Nelumbinis bar.
7. according to the preparation method described in claim 5 or 6, it is characterised in that: described lotus
Rhizoma Nelumbinis raw material is cut into the Rhizoma Nelumbinis fourth of 0.5cm × 0.5cm × 0.5cm size.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610321085.2A CN105942336A (en) | 2016-05-16 | 2016-05-16 | Reshaped quick-frozen lotus root strips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610321085.2A CN105942336A (en) | 2016-05-16 | 2016-05-16 | Reshaped quick-frozen lotus root strips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942336A true CN105942336A (en) | 2016-09-21 |
Family
ID=56911956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610321085.2A Pending CN105942336A (en) | 2016-05-16 | 2016-05-16 | Reshaped quick-frozen lotus root strips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942336A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994141A (en) * | 2006-12-15 | 2007-07-11 | 江南大学 | Method for preparing recombined lotus root with steamed sticky rice |
| CN104366336A (en) * | 2014-11-19 | 2015-02-25 | 华中农业大学 | Preparation method of deep-fried crispy lotus root strips |
| CN104738457A (en) * | 2013-12-31 | 2015-07-01 | 宋培荣 | Lotus root cake and producing method thereof |
| CN105410774A (en) * | 2015-12-29 | 2016-03-23 | 吴兰平 | Lotus root and mashed meat conditioning food |
-
2016
- 2016-05-16 CN CN201610321085.2A patent/CN105942336A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994141A (en) * | 2006-12-15 | 2007-07-11 | 江南大学 | Method for preparing recombined lotus root with steamed sticky rice |
| CN104738457A (en) * | 2013-12-31 | 2015-07-01 | 宋培荣 | Lotus root cake and producing method thereof |
| CN104366336A (en) * | 2014-11-19 | 2015-02-25 | 华中农业大学 | Preparation method of deep-fried crispy lotus root strips |
| CN105410774A (en) * | 2015-12-29 | 2016-03-23 | 吴兰平 | Lotus root and mashed meat conditioning food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |