The method of making preserved lotus root

1. Select raw materials. Choose yellow skin, white meat, about 4-5 cm in diameter of fresh lotus root; white sugar should be white and transparent, in line with health standards, can not use yellow, containing more impurities of inferior white sugar.

II. Pre-processing

1. Wash the lotus root in clean water, cut off the lotus root, and rinse it several times in clean water.

2. Prepare 2.5% sodium hydroxide solution and heat the solution to 90℃; put the washed lotus root into it and stir it constantly; when the skin of lotus root begins to fall off, remove it and rinse it in clean water until the lotus root skin is completely removed.

3. Cut the peeled lotus root into 5 mm thick lotus root slices, immediately soak in 0.5% sodium bisulfite solution for 90 minutes, and then rinse.

4. After the above treatment, the lotus root slices should be precooked, which can not only inhibit the action of microorganisms and enzymes, prevent oxidation and discoloration, but also soften the lotus root slices properly, so that sugar can easily penetrate. Pre-cooked lotus root slices should be slightly softened.

III. Digestion

1. Formula: 50kg fresh lotus root, 25kg white sugar, several grams citric acid.

2. Preparation of sugar solution: 18.5 kg of water, 12.5 kg of white sugar, 60 g of citric acid. Dissolve white sugar with water, add citric acid, stir well, and keep the pH value of sugar solution between 2 and 2.5. This is the first dip. The second maceration solution can be prepared from the sugar solution of the first maceration or reconstituted. Whatever the preparation, the sugar content of the first maceration is 40%, and the sugar content of subsequent macerations is 10% higher than that of the previous maceration. However, the pH value should be controlled within the range of 2-2.5.

3. Cooking: boil the first soaking liquid, then put the pre-processed lotus root slices into it, and stir constantly during cooking. When the lotus root is softened, pour it into the jar together with the sugar solution and soak for 24 hours. After that, the lotus root slices are put into the second soaking solution for 15 minutes, and then the sugar solution is poured into the jar for soaking for 24 hours. The third steeping time is 10 minutes and the steeping time is 2 days. finally, the semi-finished product is obtained by taking out and draining the sugar liquid.

4, precautions: whether it is precooked or steeped, can not use iron pan, because it is easy to generate black substances with iron pan, affecting product quality.

4. Bake. Put the boiled lotus root slices in a baking room at about 65℃ and dry them, then coat them with sugar. The method of coating: 50% sucrose, 1.67% starch syrup, 33.3% water to prepare a solution. Cook to 113℃, remove from heat and cool to 93℃, then soak the dried lotus root slices in sugar solution for 2 minutes, remove and drain. and then dried in a drying room at 50 DEG C. After drying, the preserved lotus root can be packaged and stored after finishing.