CN112753971A - Production method of quick-frozen lotus root product - Google Patents
Production method of quick-frozen lotus root product Download PDFInfo
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- CN112753971A CN112753971A CN202110096069.9A CN202110096069A CN112753971A CN 112753971 A CN112753971 A CN 112753971A CN 202110096069 A CN202110096069 A CN 202110096069A CN 112753971 A CN112753971 A CN 112753971A
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- 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
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- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a production method of a quick-frozen lotus root product, which comprises the following steps: 30-35 parts of chicken breast, 20-22 parts of chicken leg minced meat, 3-8 parts of compound seasoning, 8-15 parts of chicken paste, 2-3 parts of rehydrated wiredrawing protein mixture, 1.8-2.8 parts of light soy sauce, 0.6-1.2 parts of dark soy sauce, 8-12 parts of chopped green onion, 1.5-3 parts of ginger paste, 3-6 parts of starch and 8-10 parts of water; mixing the pulp powder and water according to the ratio of 1:1.2-1.8 to prepare pulp; coating proper stuffing between two raw lotus root slices; performing powder coating and pre-steaming operations on the outer side of the stuffed raw lotus root slices; starching and frying the pre-steamed lotus root; and finally, quickly freezing, packaging and storing the half-cooked lotus root. The production method of the quick-frozen lotus root product is more reasonable and scientific in production process and simple to operate, greatly improves the taste and color of the lotus root, and is convenient for manufacturers to carry out batch production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production method of a quick-frozen lotus root product.
Background
The lotus root is a traditional special snack, is fragrant, crisp and tender in taste, is suitable for family cooking, has no fixed style, can be produced by manufacturers in batches according to different production equipment, processing procedures, technical indexes and the like of customers, and has the defects of poor brittleness, poor color and luster, lotus root fragrance loss and the like in the lotus root produced by the prior art, so that the production method of the quick-frozen lotus root product is provided.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a production method of a quick-frozen lotus root product.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production method of quick-frozen lotus root products comprises the following steps:
(1) preparing stuffing: 30-35 parts of chicken breast, 20-22 parts of chicken leg meat, 3-8 parts of compound seasoning, 8-15 parts of chicken paste and 2 parts of rehydrated wiredrawing protein mixture
-3 parts, 1.8-2.8 parts of light soy sauce, 0.6-1.2 parts of dark soy sauce, 8-12 parts of chopped green onion, 1.5-3 parts of mashed ginger, 3-6 parts of starch and 8-10 parts of water;
(2) preparing slurry: mixing the pulp powder and water according to the ratio of 1:1.2-1.8 to prepare pulp;
(3) stuffing assembling by lotus root: taking two raw lotus root slices, smearing proper amount of stuffing between the two raw lotus root slices, slightly extruding and assembling;
(4) powder coating operation: performing powder coating operation on the outer side of the stuffed raw lotus root slices;
(5) pre-steaming operation: the pre-steaming temperature is 60-80 ℃, the pre-steaming time is 5-8 min, and the steam pressure is 2-3 Mpa;
(6) sizing operation: starching the pre-steamed coupling;
(7) and (3) frying: frying the starched lotus root at 160 deg.C
Frying the lotus root to be half-cooked at 170 ℃;
(8) quick-freezing operation: quickly freezing the half-cooked lotus root, packaging and storing.
Preferably, the rehydrated wiredrawing protein mixture comprises water and wiredrawing protein, and the mixing ratio of the wiredrawing protein to the water is 0.8-1.2: 2.5-3.5.
Preferably, the starch powder comprises wheat flour, starch, corn flour and edible salt, and 2-5 parts of vegetable oil is added in the preparation of the slurry.
Preferably, the center temperature of the half-cooked lotus root after the frying operation is 60-80 ℃.
Preferably, the quick-freezing operation adopts quick-freezing in a quick-freezing warehouse, the quick-freezing temperature is 26 ℃ below zero to 32 ℃ below zero, and the freezing time is 12 hours.
The invention has the beneficial effects that:
the production method of the quick-frozen lotus root product is more reasonable and scientific in production process and simple to operate, greatly improves the taste and color of the lotus root, promotes the further diffusion of lotus root fragrance, has a good promotion effect on the popularization of the lotus root product, is convenient for manufacturers to produce in batches, and greatly improves the production efficiency.
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.
A production method of quick-frozen lotus root products comprises the following steps:
(1) preparing stuffing: 30-35 parts of chicken breast, 20-22 parts of chicken leg meat, 3-8 parts of compound seasoning, 8-15 parts of chicken paste and 2 parts of rehydrated wiredrawing protein mixture
3 parts of light soy sauce, 1.8 to 2.8 parts of light soy sauce, 0.6 to 1.2 parts of dark soy sauce, 8 to 12 parts of chopped green onion, 1.5 to 3 parts of mashed ginger, 3 to 6 parts of starch and 8 to 10 parts of water, wherein the rehydrated wiredrawing protein mixture comprises water and wiredrawing protein, the mixing ratio of the wiredrawing protein to the water is 0.8 to 1.2:2.5 to 3.5, the breast meat protein content of the chicken is high, the breast meat protein is easy to be absorbed and utilized by a human body, the breast meat protein has the effects of enhancing physical strength and strengthening the body, and the contained phospholipids which have important effects on the growth and development of the human body, so the nutrient content of the lotus root complex is greatly improved;
(2) preparing slurry: mixing the starch and water according to a ratio of 1:1.2-1.8 to prepare slurry, wherein the starch comprises wheat flour, starch, corn flour and edible salt, and 2-5 parts of vegetable oil is added in the slurry preparation;
(3) stuffing assembling by lotus root: taking two raw lotus root slices, smearing proper amount of stuffing between the two raw lotus root slices, slightly extruding and assembling;
(4) powder coating operation: performing powder coating operation on the outer side of the stuffed raw lotus root slices;
(5) pre-steaming operation: the pre-steaming temperature is 60-80 ℃, the pre-steaming time is 5-8 min, the steam pressure is 2-3 Mpa, the pre-steaming temperature is controlled to be lower than 100 ℃, the steam scald is prevented, and the production accidents are greatly reduced;
(6) sizing operation: starching the pre-steamed coupling;
(7) and (3) frying: frying the starched lotus root at 160 deg.C
Frying the lotus root to be half-cooked at the temperature of-170 ℃, wherein the center temperature of the half-cooked lotus root after the frying operation is 60-80 ℃, so that the taste and the color of the lotus root are greatly improved;
(8) quick-freezing operation: the half-cooked lotus root is frozen quickly, packaged and stored, wherein the quick freezing operation adopts quick freezing in a quick freezing warehouse, the quick freezing temperature is 26 ℃ below zero to 32 ℃ below zero, the freezing time is 12 hours, the quick freezing in the quick freezing warehouse can avoid large ice crystals from being formed in food cells, the damage of freezing to the cells is reduced, the condition of water separation in the cells is reduced, the loss of the flavor of the lotus root in the unfreezing process is greatly reduced, and therefore the taste and the nutritional value of the food can be preserved to the maximum extent.
Example one
A production method of quick-frozen lotus root products comprises the following steps:
(1) preparing stuffing: 30 parts of chicken breast meat, 20 parts of chicken leg minced meat, 3 parts of compound seasoning, 8 parts of chicken meat paste, 2 parts of rehydrated wiredrawing protein mixture, 1.8 parts of light soy sauce, 0.6 part of dark soy sauce, 8 parts of chopped green onion, 1.5 parts of ginger paste, 3 parts of starch and 8 parts of water;
(2) preparing slurry: mixing the pulp powder and water according to the ratio of 1:1.2 to prepare pulp;
(3) stuffing assembling by lotus root: taking two raw lotus root slices, smearing proper amount of stuffing between the two raw lotus root slices, slightly extruding and assembling;
(4) powder coating operation: performing powder coating operation on the outer side of the stuffed raw lotus root slices;
(5) pre-steaming operation: the pre-steaming temperature is 60 ℃, the pre-steaming time is 5min, the steam pressure is 2Mpa, the pre-steaming temperature is controlled to be lower than 100 ℃, the steam scald is prevented, and the production accidents are greatly reduced;
(6) sizing operation: starching the pre-steamed coupling;
(7) and (3) frying: frying the starched lotus root at 160 ℃, and frying the lotus root to be half-cooked, so that the taste and color of the lotus root are greatly improved;
(8) quick-freezing operation: quickly freezing the half-cooked lotus root, packaging and storing.
Specifically, the rehydrated wiredrawing protein mixture comprises water and wiredrawing protein, the mixing ratio of the wiredrawing protein to the water is 0.8:2.5, the chicken breast protein has high content, is easy to be absorbed and utilized by human bodies, has the effects of enhancing physical strength and strengthening the bodies, contains phospholipids which have important effects on the growth and development of the human bodies, and greatly improves the nutrient content of the lotus rhizome; the starch powder comprises wheat flour, starch, corn flour and edible salt, and 2 parts of vegetable oil is added in the preparation of the slurry;
in addition, the center temperature of the half-cooked lotus root after the frying operation is 60 ℃, the quick-freezing operation adopts quick-freezing warehouse quick-freezing, the quick-freezing temperature is minus 26 ℃, and the freezing time is 12 hours.
Example two
A production method of quick-frozen lotus root products comprises the following steps:
(1) preparing stuffing: 35 parts of chicken breast, 22 parts of chicken leg minced meat, 8 parts of compound seasoning, 15 parts of chicken meat paste, 3 parts of rehydrated wiredrawing protein mixture, 2.8 parts of light soy sauce, 1.2 parts of dark soy sauce, 12 parts of chopped green onion, 3 parts of ginger paste, 6 parts of starch and 10 parts of water;
(2) preparing slurry: mixing the pulp powder and water according to the ratio of 1:1.8 to prepare pulp;
(3) stuffing assembling by lotus root: taking two raw lotus root slices, smearing proper amount of stuffing between the two raw lotus root slices, slightly extruding and assembling;
(4) powder coating operation: performing powder coating operation on the outer side of the stuffed raw lotus root slices;
(5) pre-steaming operation: the pre-steaming temperature is 80 ℃, the pre-steaming time is 8min, and the steam pressure is 3 Mpa;
(6) sizing operation: starching the pre-steamed coupling;
(7) and (3) frying: frying the starched lotus root at 170 ℃, and frying the lotus root to be half-cooked, so that the taste and color of the lotus root are greatly improved;
(8) quick-freezing operation: quickly freezing the half-cooked lotus root, packaging and storing.
Specifically, the rehydrated wiredrawing protein mixture comprises water and wiredrawing protein, the mixing ratio of the wiredrawing protein to the water is 1.2:3.5, the chicken breast protein has high content, is easy to be absorbed and utilized by human bodies, has the effects of enhancing physical strength and strengthening the bodies, contains phospholipids which have important effects on the growth and development of the human bodies, and greatly improves the nutrient content of the lotus rhizome; the starch powder comprises wheat flour, starch, corn flour and edible salt, and 5 parts of vegetable oil is added in the preparation of the slurry;
in addition, the center temperature of the half-cooked lotus root after the frying operation is 80 ℃, the quick-freezing operation adopts quick-freezing warehouse quick-freezing, the quick-freezing temperature is 32 ℃ below zero, and the freezing time is 12 hours.
The production method of the quick-frozen lotus root product is more reasonable and scientific in manufacturing process and simple to operate, greatly improves the taste and color of the lotus root, promotes the further diffusion of lotus root fragrance, has a good promotion effect on the popularization of the lotus root product, is convenient for manufacturers to carry out batch production, and greatly improves the production efficiency.
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 (5)
1. The production method of the quick-frozen lotus root product is characterized by comprising the following steps of:
(1) preparing stuffing: 30-35 parts of chicken breast, 20-22 parts of chicken leg minced meat, 3-8 parts of compound seasoning, 8-15 parts of chicken paste, 2-3 parts of rehydrated wiredrawing protein mixture, 1.8-2.8 parts of light soy sauce, 0.6-1.2 parts of dark soy sauce, 8-12 parts of chopped green onion, 1.5-3 parts of ginger paste, 3-6 parts of starch and 8-10 parts of water;
(2) preparing slurry: mixing the pulp powder and water according to the ratio of 1:1.2-1.8 to prepare pulp;
(3) stuffing assembling by lotus root: taking two raw lotus root slices, smearing proper amount of stuffing between the two raw lotus root slices, slightly extruding and assembling;
(4) powder coating operation: performing powder coating operation on the outer side of the stuffed raw lotus root slices;
(5) pre-steaming operation: the pre-steaming temperature is 60-80 ℃, the pre-steaming time is 5-8 min, and the steam pressure is 2-3 Mpa;
(6) sizing operation: starching the pre-steamed coupling;
(7) and (3) frying: frying the starched lotus root to be half-cooked at 160-170 ℃;
(8) quick-freezing operation: quickly freezing the half-cooked lotus root, packaging and storing.
2. The production method of quick-frozen coupled product according to claim 1, wherein the rehydrated spun protein mixture comprises water and spun protein, and the mixing ratio of the spun protein to the water is 0.8-1.2: 2.5-3.5.
3. The method for producing quick-frozen coupled products according to claim 1, wherein the starch comprises wheat flour, starch, corn flour and edible salt, and 2-5 parts of vegetable oil is added in the preparation of the starch.
4. A method for producing quick-frozen lotus-root products, as claimed in claim 1, wherein the core temperature of the half-cooked lotus-root after said frying operation is 60-80 ℃.
5. A production method of quick-frozen lotus root products according to claim 1, wherein said quick-freezing operation is quick-freezing in a quick-freezing warehouse at a temperature of 26 ℃ below zero to 32 ℃ below zero for 12 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110096069.9A CN112753971A (en) | 2021-01-25 | 2021-01-25 | Production method of quick-frozen lotus root product |
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| CN202110096069.9A CN112753971A (en) | 2021-01-25 | 2021-01-25 | Production method of quick-frozen lotus root product |
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| CN202110096069.9A Pending CN112753971A (en) | 2021-01-25 | 2021-01-25 | Production method of quick-frozen lotus root product |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830305A (en) * | 2006-04-12 | 2006-09-13 | 张长法 | Production method of quick frozen lotus rhizome product |
| 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 |
| CN104543853A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Preparation method of fried lotus root with meat stuffing |
| CN111567770A (en) * | 2020-06-03 | 2020-08-25 | 山东聚兴食品有限公司 | Crisp fresh and fragrant chicken lotus root and preparation process thereof |
-
2021
- 2021-01-25 CN CN202110096069.9A patent/CN112753971A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830305A (en) * | 2006-04-12 | 2006-09-13 | 张长法 | Production method of quick frozen lotus rhizome product |
| 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 |
| CN104543853A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Preparation method of fried lotus root with meat stuffing |
| CN111567770A (en) * | 2020-06-03 | 2020-08-25 | 山东聚兴食品有限公司 | Crisp fresh and fragrant chicken lotus root and preparation process thereof |
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Application publication date: 20210507 |