CN113397131A - Lotus root dumpling and preparation method thereof - Google Patents
Lotus root dumpling and preparation method thereof Download PDFInfo
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- CN113397131A CN113397131A CN202110730437.0A CN202110730437A CN113397131A CN 113397131 A CN113397131 A CN 113397131A CN 202110730437 A CN202110730437 A CN 202110730437A CN 113397131 A CN113397131 A CN 113397131A
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 134
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 134
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 38
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 28
- 229920002261 Corn starch Polymers 0.000 claims abstract description 20
- 239000008120 corn starch Substances 0.000 claims abstract description 20
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 19
- 229920000881 Modified starch Polymers 0.000 claims abstract description 19
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 19
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 19
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 19
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 19
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 18
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 14
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims description 19
- 241000234314 Zingiber Species 0.000 claims description 18
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 13
- 235000010216 calcium carbonate Nutrition 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000012545 processing Methods 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 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 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 229940068682 chewable tablet Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
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Classifications
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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
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and provides a lotus root dumpling and a preparation method thereof. The invention provides lotus root balls which are prepared from the following raw materials in parts by weight: 300-400 parts of lotus root, 15-25 parts of corn starch, 15-25 parts of low-gluten flour, 0.5-1 part of soybean protein isolate, 1-2 parts of pregelatinized starch, 0.5-1 part of baking soda, 1-2 parts of gluconolactone, 0.1-0.5 part of calcium carbonate, 0.1-0.5 part of sodium erythorbate, 0.1-0.5 part of citric acid, 1-2 parts of salt and 1-3 parts of bruised ginger. The preparation method of the lotus root dumpling provided by the invention is simple, the lotus root dumpling prepared by the method has many particles, is golden in color and luster, is salty, fragrant and palatable, is easy to form, and is not scattered, sticky or stuck in a pot when fried. The preparation process simplifies the operation of the traditional process, saves energy, reduces the manufacturing cost and is beneficial to the industrial production of the lotus root balls.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a lotus root dumpling and a preparation method thereof.
Background
The lotus root dumpling is a food with local characteristics in Hubei region, the traditional lotus root dumpling is prepared by taking lotus root as a raw material, pasting lotus root slurry obtained by filtering lotus root paste, adding auxiliary materials such as corn starch and the like, uniformly mixing with dehydrated lotus root paste and frying. The lotus root dumpling serving as a traditional banquet delicacy has golden skin, is fragrant in lotus root flavor and palatable in salty flavor when tasted, but the lotus root pulp needs to be heated and gelatinized in the traditional processing process of the lotus root dumpling, the procedure is complex, the technical difficulty is high, the gelatinization degree is not easy to master, and the lotus root dumpling is not beneficial to industrial production. Therefore, how to provide the processing technology of the lotus root dumpling, which has the advantages of simple manufacture, energy conservation and cost reduction, has important significance for the industrial production of the lotus root dumpling.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the lotus root dumpling and the preparation method thereof, wherein the lotus root dumpling is simple in preparation process, energy-saving, low in cost, low in fat content and rich in lotus root flavor.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a lotus seed, which is prepared from the following raw materials in parts by weight: 300-400 parts of lotus root, 15-25 parts of corn starch, 15-25 parts of low-gluten flour, 0.5-1 part of soybean protein isolate, 1-2 parts of pregelatinized starch, 0.5-1 part of baking soda, 1-2 parts of gluconolactone, 0.1-0.5 part of calcium carbonate, 0.1-0.5 part of sodium erythorbate, 0.1-0.5 part of citric acid, 1-2 parts of salt and 1-3 parts of bruised ginger.
Preferably, the compound is prepared from the following raw materials in parts by weight: 330-370 parts of lotus root, 18-22 parts of corn starch, 18-22 parts of low-gluten flour, 0.6-0.9 part of soybean protein isolate, 1.2-1.8 parts of pregelatinized starch, 0.6-0.9 part of baking soda, 1.2-1.8 parts of gluconolactone, 0.2-0.4 part of calcium carbonate, 0.2-0.4 part of sodium erythorbate, 0.2-0.4 part of citric acid, 1.2-1.8 parts of salt and 1.5-2.5 parts of bruised ginger.
Preferably, the compound is prepared from the following raw materials in parts by weight: 350 parts of lotus root, 20 parts of corn starch, 21 parts of low-gluten flour, 0.8 part of soybean protein isolate, 1.5 parts of pregelatinized starch, 0.7 part of baking soda, 1.5 parts of gluconolactone, 0.3 part of calcium carbonate, 0.2 part of sodium erythorbate, 0.3 part of citric acid, 1.5 parts of salt and 2 parts of bruised ginger.
The invention also provides a preparation method of the lotus root dumpling, which comprises the following steps:
(1) peeling lotus roots, wiping the lotus roots with paste, removing water, and mixing with citric acid and sodium erythorbate to obtain pretreated lotus root paste;
(2) peeling lotus root, shredding, and dicing to obtain diced lotus root;
(3) mixing diced lotus root with corn starch, low-gluten flour, soybean protein isolate, pregelatinized starch, baking soda, gluconolactone, calcium carbonate, salt and bruised ginger, mixing with the pretreated lotus root paste in the step (1), and stirring to obtain lotus root paste;
(4) forming the lotus root paste, and frying to obtain the lotus root balls.
Preferably, the weight parts of the lotus roots in the step (1) are 180-220 parts, and the weight parts of the lotus roots in the step (2) are 120-180 parts.
Preferably, in the step (4), the frying temperature is 160-180 ℃, and the frying time is 2-5 min.
Compared with the prior art, the invention has the following beneficial effects:
the preparation method of the lotus root dumpling provided by the invention is simple, the lotus root dumpling prepared by the method has a plurality of particles, is golden in color and luster, is salty, fragrant and palatable, is easy to form, and is not scattered, sticky or stuck in a pot when fried. The preparation process simplifies the traditional process operation, saves the prior process flow of pasting the lotus root juice obtained by dehydrating the lotus root paste, saves energy, reduces the manufacturing cost and is beneficial to the industrial production of the lotus root balls.
Drawings
FIG. 1 is a flow chart of the processing technique for making lotus root balls in the invention;
FIG. 2 is a flow chart of a conventional processing technique for making lotus root balls;
fig. 3 is a diagram of a finished product of the lotus root ball obtained in example 2 of the present invention.
Detailed Description
The invention provides a lotus seed, which is prepared from the following raw materials in parts by weight: 300-400 parts of lotus root, 15-25 parts of corn starch, 15-25 parts of low-gluten flour, 0.5-1 part of soybean protein isolate, 1-2 parts of pregelatinized starch, 0.5-1 part of baking soda, 1-2 parts of gluconolactone, 0.1-0.5 part of calcium carbonate, 0.1-0.5 part of sodium erythorbate, 0.1-0.5 part of citric acid, 1-2 parts of salt and 1-3 parts of bruised ginger.
In the invention, the lotus seed is preferably prepared from the following raw materials in parts by weight: 330-370 parts of lotus root, 18-22 parts of corn starch, 18-22 parts of low-gluten flour, 0.6-0.9 part of soybean protein isolate, 1.2-1.8 parts of pregelatinized starch, 0.6-0.9 part of baking soda, 1.2-1.8 parts of gluconolactone, 0.2-0.4 part of calcium carbonate, 0.2-0.4 part of sodium erythorbate, 0.2-0.4 part of citric acid, 1.2-1.8 parts of salt and 1.5-2.5 parts of bruised ginger.
In the invention, the lotus seed is preferably prepared from the following raw materials in parts by weight: 350 parts of lotus root, 20 parts of corn starch, 21 parts of low-gluten flour, 0.8 part of soybean protein isolate, 1.5 parts of pregelatinized starch, 0.7 part of baking soda, 1.5 parts of gluconolactone, 0.3 part of calcium carbonate, 0.2 part of sodium erythorbate, 0.3 part of citric acid, 1.5 parts of salt and 2 parts of bruised ginger.
The invention also provides a preparation method of the lotus root dumpling, which comprises the following steps:
(1) peeling lotus roots, wiping the lotus roots with paste, removing water, and mixing with citric acid and sodium erythorbate to obtain pretreated lotus root paste;
(2) peeling lotus root, shredding, and dicing to obtain diced lotus root;
(3) mixing diced lotus root with corn starch, low-gluten flour, soybean protein isolate, pregelatinized starch, baking soda, gluconolactone, calcium carbonate, salt and bruised ginger, mixing with the pretreated lotus root paste in the step (1), and stirring to obtain lotus root paste;
(4) forming the lotus root paste, and frying to obtain the lotus root balls.
In the present invention, the part by weight of the lotus root in the step (1) is preferably 180 to 220 parts, and more preferably 200 parts, and the part by weight of the lotus root in the step (2) is preferably 120 to 180 parts, and more preferably 150 parts.
In the present invention, in the step (4), the frying temperature is preferably 160 to 180 ℃, more preferably 170 ℃, and the frying time is preferably 2 to 5min, more preferably 3 min.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Weighing 300 parts of lotus root, 15 parts of corn starch, 15 parts of low-gluten flour, 0.5 part of soybean protein isolate, 1 part of pregelatinized starch, 0.5 part of sodium bicarbonate, 1 part of gluconolactone, 0.1 part of calcium carbonate, 0.1 part of sodium erythorbate, 0.1 part of citric acid, 1 part of salt and 1 part of bruised ginger;
taking 180 parts of lotus roots, peeling and rubbing the lotus roots into paste, removing water, and mixing the lotus roots with citric acid and sodium erythorbate to obtain pretreated lotus root paste;
peeling 120 parts of lotus roots, shredding and dicing to obtain diced lotus roots;
mixing diced lotus root with corn starch, low-gluten flour, soybean protein isolate, pregelatinized starch, sodium bicarbonate, gluconolactone, calcium carbonate, salt and bruised ginger, mixing with the pretreated lotus root paste, and stirring to obtain lotus root paste;
forming the rhizoma Nelumbinis paste, and frying at 160 deg.C for 5min to obtain the product.
Example 2
Weighing 350 parts of lotus root, 20 parts of corn starch, 21 parts of low-gluten flour, 0.8 part of soybean protein isolate, 1.5 parts of pregelatinized starch, 0.7 part of baking soda, 1.5 parts of gluconolactone, 0.3 part of calcium carbonate, 0.2 part of sodium erythorbate, 0.3 part of citric acid, 1.5 parts of salt and 2 parts of bruised ginger;
removing peel and swarf of 200 parts of lotus root, removing water, and mixing with citric acid and sodium erythorbate to obtain pretreated lotus root swarf;
taking 150 parts of lotus root, peeling, shredding and dicing to obtain diced lotus root;
mixing diced lotus root with corn starch, low-gluten flour, soybean protein isolate, pregelatinized starch, sodium bicarbonate, gluconolactone, calcium carbonate, salt and bruised ginger, mixing with the pretreated lotus root paste, and stirring to obtain lotus root paste;
forming the rhizoma Nelumbinis paste, and frying at 170 deg.C for 3min to obtain the product.
Example 3
Weighing 400 parts of lotus root, 25 parts of corn starch, 25 parts of low-gluten flour, 1 part of isolated soy protein, 2 parts of pregelatinized starch, 1 part of sodium bicarbonate, 2 parts of gluconolactone, 0.5 part of calcium carbonate, 0.5 part of sodium erythorbate, 0.5 part of citric acid, 2 parts of salt and 3 parts of bruised ginger;
peeling 220 parts of lotus roots, wiping the lotus roots to obtain lotus roots, removing water, and mixing with citric acid and sodium erythorbate to obtain pretreated lotus roots;
peeling 180 parts of lotus roots, shredding and dicing to obtain diced lotus roots;
mixing diced lotus root with corn starch, low-gluten flour, soybean protein isolate, pregelatinized starch, sodium bicarbonate, gluconolactone, calcium carbonate, salt and bruised ginger, mixing with the pretreated lotus root paste, and stirring to obtain lotus root paste;
forming the rhizoma Nelumbinis paste, and frying at 180 deg.C for 2min to obtain the product.
Experimental example 1
Sensory evaluation was performed on the lotus seed-balls obtained in example 2 of the present application, and the evaluation criteria are shown in table 1.
TABLE 1 sensory evaluation criteria for lotus seeds
Experiments prove that the lotus root dumpling prepared in the application example 2 has delicate taste, obvious fried fragrance and lotus root fresh fragrance, palatable salty and fragrant taste, no burnt and unsmooth taste in taste; in terms of smell, the lotus root oil has obvious frying fragrance and fresh lotus root fragrance, and is aromatic and free of peculiar smell; in the aspect of chewiness, the lotus root chewable tablet has good chewiness, crisp outside and soft inside, obvious crisp lotus root block feeling and fine and smooth taste; in color, the skin of the lotus root-shaped dumpling is golden yellow, uniform and consistent, and the phenomenon of over-scorching or over-whitening is avoided; in shape, the shape is good and the shape is a full sphere; in hardness, the skin is crisp outside and tender inside, and the skin is not broken. The figure of the finished lotus root ball is shown in figure 1.
Experimental example 2
According to the same parameter conditions as the embodiment 2 of the application, the lotus root balls are manufactured by adopting the traditional processing technology. The quality of the lotus seed obtained in example 2 of the present application was compared with that of the lotus seed obtained in the conventional process, and the results are shown in table 2. Wherein, the detection standard is as follows:
the moisture measurement was carried out according to GB 5009.3-2016;
the oil and fat measurement was carried out according to GB 5009.6-2016.
TABLE 2 comparison of the properties of the lotus root balls obtained by different processing techniques
As can be seen from table 2, compared with the conventional processing technology, the lotus seed paste prepared in example 2 of the present application has high moisture content, low oil content, low fat content, and better overall performance.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. The lotus root dumpling is characterized by being prepared from the following raw materials in parts by weight: 300-400 parts of lotus root, 15-25 parts of corn starch, 15-25 parts of low-gluten flour, 0.5-1 part of soybean protein isolate, 1-2 parts of pregelatinized starch, 0.5-1 part of baking soda, 1-2 parts of gluconolactone, 0.1-0.5 part of calcium carbonate, 0.1-0.5 part of sodium erythorbate, 0.1-0.5 part of citric acid, 1-2 parts of salt and 1-3 parts of bruised ginger.
2. The lotus seed dumpling according to claim 1 is prepared from the following raw materials in parts by weight: 330-370 parts of lotus root, 18-22 parts of corn starch, 18-22 parts of low-gluten flour, 0.6-0.9 part of soybean protein isolate, 1.2-1.8 parts of pregelatinized starch, 0.6-0.9 part of baking soda, 1.2-1.8 parts of gluconolactone, 0.2-0.4 part of calcium carbonate, 0.2-0.4 part of sodium erythorbate, 0.2-0.4 part of citric acid, 1.2-1.8 parts of salt and 1.5-2.5 parts of bruised ginger.
3. The lotus seed dumpling according to claim 1 or 2, wherein the lotus seed dumpling is prepared from the following raw materials in parts by weight: 350 parts of lotus root, 20 parts of corn starch, 21 parts of low-gluten flour, 0.8 part of soybean protein isolate, 1.5 parts of pregelatinized starch, 0.7 part of baking soda, 1.5 parts of gluconolactone, 0.3 part of calcium carbonate, 0.2 part of sodium erythorbate, 0.3 part of citric acid, 1.5 parts of salt and 2 parts of bruised ginger.
4. A preparation method of lotus root balls according to any one of claims 1 to 3, comprising the following steps:
(1) peeling lotus roots, wiping the lotus roots with paste, removing water, and mixing with citric acid and sodium erythorbate to obtain pretreated lotus root paste;
(2) peeling lotus root, shredding, and dicing to obtain diced lotus root;
(3) mixing diced lotus root with corn starch, low-gluten flour, soybean protein isolate, pregelatinized starch, baking soda, gluconolactone, calcium carbonate, salt and bruised ginger, mixing with the pretreated lotus root paste in the step (1), and stirring to obtain lotus root paste;
(4) forming the lotus root paste, and frying to obtain the lotus root balls.
5. A preparation method of lotus root balls according to claim 4, wherein the weight parts of lotus roots in the step (1) is 180-220 parts, and the weight parts of lotus roots in the step (2) is 120-180 parts.
6. The method for preparing lotus root balls according to claim 4 or 5, wherein in the step (4), the frying temperature is 160-180 ℃, and the frying time is 2-5 min.
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|---|---|---|---|---|
| CN104366336A (en) * | 2014-11-19 | 2015-02-25 | 华中农业大学 | Preparation method of deep-fried crispy lotus root strips |
| 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 |
| CN106213305A (en) * | 2016-07-14 | 2016-12-14 | 华中农业大学 | A kind of preparation method of normal temperature and pressure low acrylamide content fried lotus root chips |
| CN109875002A (en) * | 2019-04-17 | 2019-06-14 | 华中农业大学 | A kind of low fat is without auxiliary material addition dumplings of lotus root and preparation method thereof |
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2021
- 2021-06-29 CN CN202110730437.0A patent/CN113397131A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366336A (en) * | 2014-11-19 | 2015-02-25 | 华中农业大学 | Preparation method of deep-fried crispy lotus root strips |
| 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 |
| CN106213305A (en) * | 2016-07-14 | 2016-12-14 | 华中农业大学 | A kind of preparation method of normal temperature and pressure low acrylamide content fried lotus root chips |
| CN109875002A (en) * | 2019-04-17 | 2019-06-14 | 华中农业大学 | A kind of low fat is without auxiliary material addition dumplings of lotus root and preparation method thereof |
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| Title |
|---|
| 艾宝明主编: "《食品药品科普知识读本》", 31 December 2017, 内蒙古人民出版社 * |
| 陈士恩等主编: "《食品安全与质量控制技术 上》", 30 April 2012, 甘肃人民出版社 * |
| 高欣茹主编: "《一步一棵菜 和60种蔬菜佳肴邂逅》", 31 January 2005, 中国旅游出版社 * |
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Application publication date: 20210917 |