CN112753968A - Production method of quick-frozen lotus root - Google Patents
Production method of quick-frozen lotus root Download PDFInfo
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- CN112753968A CN112753968A CN202110080591.8A CN202110080591A CN112753968A CN 112753968 A CN112753968 A CN 112753968A CN 202110080591 A CN202110080591 A CN 202110080591A CN 112753968 A CN112753968 A CN 112753968A
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 71
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 71
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000011248 coating agent Substances 0.000 claims abstract description 11
- 238000000576 coating method Methods 0.000 claims abstract description 11
- 238000004513 sizing Methods 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 208000005156 Dehydration Diseases 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 239000000834 fixative Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000009966 trimming Methods 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 235000012149 noodles Nutrition 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 13
- 239000000047 product Substances 0.000 description 12
- 235000013305 food Nutrition 0.000 description 11
- 238000000034 method Methods 0.000 description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical group O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 230000008878 coupling Effects 0.000 description 2
- 238000010168 coupling process Methods 0.000 description 2
- 238000005859 coupling reaction Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method of quick-frozen lotus root paste, which comprises seven steps of preparing lotus root slices, preparing stuffing, preparing tempura paste, assembling and filling the lotus root paste, coating powder and sizing, frying and quick-freezing. The lotus root prepared by the invention is a fully cooked product, and the low fat content, the crisp and delicious taste are ensured by controlling the water content, the frying temperature and the quick-freezing temperature, so that the requirements of different consumers are met.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production method of quick-frozen lotus root.
Background
The fried lotus root is a traditional special snack in many areas of China, is fragrant, crisp, tender and refreshing in taste, is suitable for family cooking, and has no fixed style. The materials include cleaned rhizoma Nelumbinis, meat stuffing, protein, wet starch, and raw oil. Peeling and slicing the lotus root, incompletely cutting every two lotus roots to form a lotus root clip, sandwiching the chopped green onion and ginger meat, and combining the two lotus roots together to obtain the lotus root. Then coating some flour paste, and frying.
With the acceleration of the pace of life, convenience food enters thousands of households, particularly quick-frozen food, which is subjected to proper pretreatment, is rapidly frozen in various modes, is packaged and stored at the temperature of-18 ℃ to-20 ℃ (common requirements and different food requirements and temperatures are different) and is delivered to a low-temperature product for offsetting cost places under the condition of continuous low temperature, and the maximum advantage of the quick-frozen food is that the original quality of the food is completely preserved at low temperature. At present, most of quick-frozen foods on the market are semi-finished products, particularly quick-frozen foods like deep-fried foods, the quick-frozen foods are usually fried to be half-cooked in the processing process, and re-frying is needed during eating, and the final finished products have different tastes after being fried due to different fire conditions of re-frying, so that the deep-fried foods are extremely easy to fry for old, particularly lotus roots, and the tastes of lotus root slices and flour paste cannot be guaranteed to be crisp, and the quick-frozen foods are not attractive for selling.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a production method of quick-frozen lotus root.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production method of quick-frozen lotus root, which comprises the following steps:
(1) preparing lotus root slices: cleaning fresh lotus root, peeling, trimming, slicing, protecting color, blanching, cooling and dehydrating for later use;
(2) preparing stuffing: comprises 28-33% of chicken breast, 20-23% of chicken skin, 12-18% of diced onion, 12-18% of scallion, 3-5% of ginger and 20-25% of flavoring by weight percentage;
(3) preparing tempura pulp: the powder material of the tempura slurry comprises the following raw materials in percentage by weight: 32% of corn flour, 22% of wheat flour, 18% of corn starch, 10% of potato starch, 7% of baking powder, 6% of white granulated sugar and 5% of edible salt; mixing the pulp powder and water according to the weight ratio of 1:1.5 to prepare slurry;
(4) stuffing assembling by lotus root: filling materials are filled between two pieces of raw lotus root slices, and slightly extruding the lotus root slices for splicing;
(5) coating powder and sizing: coating dry starch on the outer side of the stuffed lotus root slices, and then coating tempura paste in the step (3);
(6) and (3) frying: directly feeding the lotus root into a frying machine to fry until the lotus root is completely cooked;
(7) quick-freezing operation: then the temperature is reduced by an air cooling line and then the mixture is directly put into a double-helix quick freezer for quick freezing,
and finally, sorting, selecting and packaging the lotus roots.
Preferably, in the step (1), the trimmed lotus roots are cut into lotus root slices with the thickness of 2-4mm, the lotus root slices are put into the prepared color protection liquid to be soaked for 3-5min, the lotus root slices are taken out to be blanched in hot water with the temperature of 95-100 ℃ for 2-3min, and then the lotus root slices are cooled.
Preferably, the dehydration treatment in the step (1) is carried out until the water content of the lotus root slices is between 56.87 and 65.45 percent.
Preferably, the color fixative is citric acid water solution with the concentration of 0.15%.
Preferably, in the step (6), the oil temperature at the inlet is 180 ℃, the oil temperature at the center is 186 ℃, the oil temperature at the outlet is 180 ℃, and the frying time is 1 min.
Preferably, the freezing temperature in the step (7) is-30 ℃, and the freezing time is 40 min.
The invention has the beneficial effects that:
(1) the invention is different from the prior semi-finished product of quick-frozen lotus root, the lotus root is fried to be completely cooked, and then quick-frozen and packaged, thus effectively controlling the product quality, and consumers can eat the lotus root just by frying or heating for a short time, greatly simplifying the time and ensuring the taste.
(2) The lotus root slices are pretreated, soaked by the color fixative and blanched, so that the enzyme killing effect is achieved, and enzymatic browning can be inhibited.
(3) The invention strictly controls the water content of the lotus root slices, can ensure that the fat content of the lotus root slices can be effectively reduced in the frying process, and the fat content is 9-13%.
(4) The invention controls the inlet oil temperature to be 180 ℃, the central oil temperature to be 186 ℃, the outlet oil temperature to be 180 ℃, the frying time to be 1min, and the taste of the product to be optimal. If the temperature is too high, black paste can appear, and the appearance and the taste are influenced. If the frying time is too long, the surface hardening degree is higher, and the temperature of the inner stuffing rises to the boiling point, so that the phenomenon of bubble jacking can occur. Meanwhile, the fat content of the fried cake is increased due to the overlong frying time, the fried cake is soaked in more oil, the health of consumers is not facilitated, and the mouthfeel is influenced.
(5) The quick-freezing temperature is strictly controlled to be-30 ℃, when the quick-freezing temperature is higher, the ice crystal production rate is low, the ice crystal is large, the hardness is increased during the re-frying, and the taste is poor. When the quick-freezing temperature is lower, irreversible dehydration can be carried out on the coupling, so that the permeability and the recoverability of the coupling are changed. The original texture characteristics are lost, and the same problem as the temperature is higher occurs.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example 1
A production method of quick-frozen lotus root, which comprises the following steps:
(1) preparing lotus root slices: cleaning fresh rhizoma Nelumbinis, peeling, trimming, cutting into slices with thickness of 3mm, soaking in 0.15% citric acid water solution for 4min, taking out rhizoma Nelumbinis slices, blanching in 95 deg.C hot water for 3min, cooling, and dehydrating until water content of rhizoma Nelumbinis slices is 60.64%;
(2) preparing stuffing: comprises 29 percent of chicken breast, 20 percent of chicken skin, 14 percent of diced onion, 12 percent of scallion, 5 percent of ginger and 20 percent of flavoring by weight percentage;
(3) preparing tempura pulp: the powder material of the tempura slurry comprises the following raw materials in percentage by weight: 32% of corn flour, 22% of wheat flour, 18% of corn starch, 10% of potato starch, 7% of baking powder, 6% of white granulated sugar and 5% of edible salt; mixing the pulp powder and water according to the weight ratio of 1:1.5 to prepare slurry;
(4) stuffing assembling by lotus root: filling materials are filled between two pieces of raw lotus root slices, and slightly extruding the lotus root slices for splicing;
(5) coating powder and sizing: coating dry starch on the outer side of the stuffed lotus root slices, and then coating tempura paste in the step (3);
(6) and (3) frying: directly feeding the lotus root into a frying machine, frying until the lotus root is completely cooked, wherein the oil temperature at the inlet is 180 ℃, the oil temperature at the center is 186 ℃, the oil temperature at the outlet is 180 ℃, and the frying time is 1 min;
(7) quick-freezing operation: cooling with air cooling line, quickly freezing in a double-helix quick freezer at-30 deg.C for 40min, and sorting and packaging.
Example 2
In this example, the procedure was carried out in the same manner as in example 1 except that the lotus root slices were dehydrated in step (1) until the water content was 57.62%.
Example 3
In this example, the procedure was carried out in the same manner as in example 1 except that the lotus root slices were dehydrated in step (1) until the water content was 64.17%.
Comparative example 1
In this comparative example, the procedure of example 1 was repeated except that the lotus root slices were dehydrated in step (1) to a water content of 80.12%.
Comparative example 2
In this comparative example, the procedure of example 1 was repeated except that the lotus root slices were dehydrated in step (1) to a water content of 89.80%.
Comparative example 3
In this comparative example, the same procedure as in example 1 was repeated except that the freezing temperature in step (7) was-20 ℃.
Comparative example 4
In this comparative example, the same procedure as in example 1 was repeated except that the freezing temperature in step (7) was-40 ℃.
Table 1 shows statistics on the results of the fat content tests of examples 1-3 and comparative examples 1-2, and from the data in Table 1, it can be seen that the fat content of the finished product is maintained below 13% by reasonable dehydration treatment, but considering the taste, the product with water content of 60.64% is selected optimally.
TABLE 1 product oil content statistics
| Test specimen | Water content (%) | Fat content (%) | Color |
| Example 1 | 60.64 | 10.47 | Purplish red color |
| Example 2 | 57.62 | 9.85 | Reddish brown color |
| Example 3 | 64.17 | 12.88 | Golden yellow colour |
| Comparative example 1 | 80.12 | 23.14 | Golden yellow colour |
| Comparative example 2 | 89.80 | 30.15 | Golden yellow colour |
Meanwhile, the quick-freezing temperature of the invention is effectively tested, and the test result is shown in table 2. As can be seen from Table 2: the average hardness of the quick-frozen products at the temperature of-2O ℃ and the average hardness of the quick-frozen products at the temperature of-4O after unfreezing and re-frying reach 28.7kg and 21.6kg respectively, and the optimal hardness range is 10.7-15.3 kg. In addition, the recoverability, brittleness value and specific volume of the quick-frozen re-fried product are obviously less than those of the quick-frozen re-fried product at the temperature of minus 30 ℃.
TABLE 2 comprehensive quality test results of the products
| Test specimen | Hardness (kg) | Recoverability (%) | Brittleness (number of peaks) | Specific volume (ml/g) |
| Example 1 | 12.3 | 9.5 | 35 | 2.4 |
| Comparative example 3 | 20.2 | 14.2 | 75 | 3.2 |
| Comparative example 4 | 18.9 | 10.4 | 69 | 2.6 |
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The production method of the quick-frozen lotus root is characterized by comprising the following steps:
(1) preparing lotus root slices: cleaning fresh lotus root, peeling, trimming, slicing, protecting color, blanching, cooling and dehydrating for later use;
(2) preparing stuffing: comprises 28-33% of chicken breast, 20-23% of chicken skin, 12-18% of diced onion, 12-18% of scallion, 3-5% of ginger and 20-25% of flavoring by weight percentage.
(3) Preparing tempura pulp: the powder material of the tempura slurry comprises the following raw materials in percentage by weight: 32% of corn flour, 22% of wheat flour, 18% of corn starch, 10% of potato starch, 7% of baking powder, 6% of white granulated sugar and 5% of edible salt; and mixing the pulp powder and water according to the weight ratio of 1:1.5 to prepare the pulp.
(4) Stuffing assembling by lotus root: filling materials are filled between two pieces of raw lotus root slices, and slightly extruding the lotus root slices for splicing;
(5) coating powder and sizing: coating dry starch on the outer side of the stuffed lotus root slices, and then coating tempura paste in the step (3);
(6) and (3) frying: and directly feeding the lotus root into a frying machine to be fried to be fully cooked.
(7) Quick-freezing operation: then the temperature is reduced by an air cooling line, and the lotus roots are directly put into a double-helix quick freezer for quick freezing, and finally the lotus roots are sorted, selected and packaged.
2. The method for producing quick-frozen lotus root starch noodles as claimed in claim 1, wherein in step (1), the trimmed lotus root is cut into lotus root slices with the thickness of 2-4mm, the lotus root slices are put into a prepared color protection solution to be soaked for 3-5min, the lotus root slices are taken out and are blanched in hot water at the temperature of 95-100 ℃ for 2-3min, and then the lotus root slices are cooled.
3. The method for producing quick-frozen lotus root starch paste as claimed in claim 1, wherein the water content of the lotus root slices is 56.87-65.45% after dehydration treatment in step (1).
4. The method for producing quick-frozen lotus root starch according to claim 2, wherein said color fixative is citric acid aqueous solution with concentration of 0.15%.
5. The production method of quick-frozen lotus root starch according to claim 1, wherein in the step (6), the oil temperature at the inlet is 180 ℃, the oil temperature at the center is 186 ℃, the oil temperature at the outlet is 180 ℃, and the frying time is 1 min.
6. The method for producing quick-frozen lotus root starch according to claim 1, wherein the freezing temperature in step (7) is-30 ℃ and the freezing time is 40 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202110080591.8A CN112753968A (en) | 2021-01-21 | 2021-01-21 | Production method of quick-frozen lotus root |
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| CN202110080591.8A CN112753968A (en) | 2021-01-21 | 2021-01-21 | Production method of quick-frozen lotus root |
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| CN (1) | CN112753968A (en) |
Citations (6)
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| CN101653221A (en) * | 2009-08-05 | 2010-02-24 | 荣成波德隆食品有限公司 | Preparation method of fast-frozen fried chicken lotus root box |
| CN102058074A (en) * | 2009-11-11 | 2011-05-18 | 刘畅 | Quick-freezing method of lotus root clamp |
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| CN101653221A (en) * | 2009-08-05 | 2010-02-24 | 荣成波德隆食品有限公司 | Preparation method of fast-frozen fried chicken lotus root box |
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