China's lotus root production is large. Every year, it is exported to a large number of countries abroad. At the same time, because the lotus root is easily rot or browning and the quality of the aquatic vegetable is reduced, the export rate is very limited. Therefore, the economic and scientific processing technology has become a key to the development of the lotus root industry. This article made lotus root into a kind of green ready-to-eat food, which also caters to the development direction of contemporary green, environmental protection, and convenience food. (1) Process fresh lotus root → cleaning → go knotting, peeling → slice color protection → blanching → hardening → bagging → soup filling → vacuum packaging → sterilization → room temperature detection and sensory evaluation (2) Operational points 1 . The raw materials of fresh lotus root are fresh and treated by size and size to remove the damaged sections with serious damage, browning, and pests and diseases. 2. Clean the selected lotus root and use a soft brush to clean the surface of mud and other contaminants in the running water. 3. To go to the joints, peel and clean the lotus root firstly cut the knots with a stainless steel knife, then peel it with a stainless steel peeler. The peeling should be clean, thorough, smooth, and immediately put into clean tap water to reduce the contact with the air. . 4. The color protection of the slices was sliced ​​using a rotary knife slicer, and the thickness of the slices was 4-5 mm. Immediately after slicing, the mixture of 2% salt and 0.2% sodium sulfite was sealed and protected for 1 hour. 5. Blanching The treated raw materials were rinsed once in advance with flowing tap water and blanched in 0.2% citric acid solution for 5 minutes at a temperature of 90-95°C. Lotus leaf pieces are translucent and maintain their original brittleness. Their purpose is to passivate enzymes and remove sulfur compounds. 6. Hardening The blanched material is soaked in 0.1% calcium chloride for 10 minutes and then rinsed with tap water to remove excessive surface calcium ions. 7. Use a 20 cm 14 cm cooking bag for bagging and load a suitable amount of moromi. 8. Fill the soup with a beaker and pour the appropriate amount of soup, 0.1% ascorbic acid and 0.25% sodium citrate as a soup. 9. It is vacuum-packed on the dzq400/2sb vacuum air-packing machine and is vacuum sealed. The vacuum is negative 0.09 MPa and the evacuation time is 25 seconds. 10. Sterilization Place the packed bag in boiling water for 10 minutes. 11. Room temperature testing and sensory evaluation of various indicators. (C) Product quality standards Color: white or slightly yellow, no noise. Flavor: It has a unique flavor of lotus root and no odor. Organizational form: The sepals are oval or round and still have a certain degree of brittleness. Microbiological indicators should meet the commercial aseptic requirements for canned foods.
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