After processing, lotus root can extend the shelf life, improve the taste and flavor, and increase the added value. Processing products are as follows:
1. Wash lotus roots with fresh lotus root, scrape the skin, chop and grind, grind and add water, and obtain a uniform and fine grinded pulp. Use a gauze bag to pressurize the grout to remove the residue. The filter slurry is allowed to stand for 1 day. The clear liquid is used to break the precipitated wet powder and then expose it to dryness or dry it.
Second, glutinous and sweet potato vinegar slices 50 kilograms, salt 2.5 kilograms, sugar 20 kilograms, white vinegar 15 kilograms. Wash the sorghum, go to the section scraping the skin, cross cut into 1 cm thick slices, boiled with boiling water, and then remove and soak in brine, add salt by formula, add water to the submerged scorpion, soak for 5 hours. Drain. Pour the sugar and vinegar into the pot and boil them. After cooling, pour into the sepals and dip for 3 to 4 days.
3. Fresh ginger wolfberry 10 kg, salt 2 kg, 200 grams of ginger, 50 grams of star anise, 5 kg of cold water. Wash the cockroach, scrape the skin, cut into triangles, peel and slice ginger, and crush it with an octagon. Add salt water to the tank for 5 days. Pour out the salt water and mix with ginger, star anise, and a little soy sauce. Let it ferment for 4 to 5 days. Serve with brown and brown color, crisp, tender and spicy ginger.
Fresh sugar glycoside tablets 50 kg, 40% sugar 45 kg, sugar 10 kg, hydrochloric acid amount. Wash the ravioli and remove it, blanch it for 10 minutes, and cut it into 1 cm thick slices after cooling. Adjust the appropriate amount of fresh water with hydrochloric acid to a pH of 2, immerse the sepals for 7 hours, rinse until the sepals have a pH of 6, and drain. Add 40% sugar solution, boil to 105 °C, pay attention to the amount of water, in order to maintain the boiling point for 20 minutes, cook until 110 °C, add sugar, stir, move to a drying plate at 55 °C under drying or exposure, ready to sand bright , crisp and tender inside, sweet and spicy palatability, water content of 9% of finished products. EndFragment
1. Wash lotus roots with fresh lotus root, scrape the skin, chop and grind, grind and add water, and obtain a uniform and fine grinded pulp. Use a gauze bag to pressurize the grout to remove the residue. The filter slurry is allowed to stand for 1 day. The clear liquid is used to break the precipitated wet powder and then expose it to dryness or dry it.
Second, glutinous and sweet potato vinegar slices 50 kilograms, salt 2.5 kilograms, sugar 20 kilograms, white vinegar 15 kilograms. Wash the sorghum, go to the section scraping the skin, cross cut into 1 cm thick slices, boiled with boiling water, and then remove and soak in brine, add salt by formula, add water to the submerged scorpion, soak for 5 hours. Drain. Pour the sugar and vinegar into the pot and boil them. After cooling, pour into the sepals and dip for 3 to 4 days.
3. Fresh ginger wolfberry 10 kg, salt 2 kg, 200 grams of ginger, 50 grams of star anise, 5 kg of cold water. Wash the cockroach, scrape the skin, cut into triangles, peel and slice ginger, and crush it with an octagon. Add salt water to the tank for 5 days. Pour out the salt water and mix with ginger, star anise, and a little soy sauce. Let it ferment for 4 to 5 days. Serve with brown and brown color, crisp, tender and spicy ginger.
Fresh sugar glycoside tablets 50 kg, 40% sugar 45 kg, sugar 10 kg, hydrochloric acid amount. Wash the ravioli and remove it, blanch it for 10 minutes, and cut it into 1 cm thick slices after cooling. Adjust the appropriate amount of fresh water with hydrochloric acid to a pH of 2, immerse the sepals for 7 hours, rinse until the sepals have a pH of 6, and drain. Add 40% sugar solution, boil to 105 °C, pay attention to the amount of water, in order to maintain the boiling point for 20 minutes, cook until 110 °C, add sugar, stir, move to a drying plate at 55 °C under drying or exposure, ready to sand bright , crisp and tender inside, sweet and spicy palatability, water content of 9% of finished products. EndFragment
1. Wash lotus roots with fresh lotus root, scrape the skin, chop and grind, grind and add water, and obtain a uniform and fine grinded pulp. Use a gauze bag to pressurize the grout to remove the residue. The filter slurry is allowed to stand for 1 day. The clear liquid is used to break the precipitated wet powder and then expose it to dryness or dry it.
Second, glutinous and sweet potato vinegar slices 50 kilograms, salt 2.5 kilograms, sugar 20 kilograms, white vinegar 15 kilograms. Wash the sorghum, go to the section scraping the skin, cross cut into 1 cm thick slices, boiled with boiling water, and then remove and soak in brine, add salt by formula, add water to the submerged scorpion, soak for 5 hours. Drain. Pour the sugar and vinegar into the pot and boil them. After cooling, pour into the sepals and dip for 3 to 4 days.
3. Fresh ginger wolfberry 10 kg, salt 2 kg, 200 grams of ginger, 50 grams of star anise, 5 kg of cold water. Wash the cockroach, scrape the skin, cut into triangles, peel and slice ginger, and crush it with an octagon. Add salt water to the tank for 5 days. Pour out the salt water and mix with ginger, star anise, and a little soy sauce. Let it ferment for 4 to 5 days. Serve with brown and brown color, crisp, tender and spicy ginger.
Fresh sugar glycoside tablets 50 kg, 40% sugar 45 kg, sugar 10 kg, hydrochloric acid amount. Wash the ravioli and remove it, blanch it for 10 minutes, and cut it into 1 cm thick slices after cooling. Adjust the appropriate amount of fresh water with hydrochloric acid to a pH of 2, immerse the sepals for 7 hours, rinse until the sepals have a pH of 6, and drain. Add 40% sugar solution, boil to 105 °C, pay attention to the amount of water, in order to maintain the boiling point for 20 minutes, cook until 110 °C, add sugar, stir, move to a drying plate at 55 °C under drying or exposure, ready to sand bright , crisp and tender inside, sweet and spicy palatability, water content of 9% of finished products. EndFragment
Second, glutinous and sweet potato vinegar slices 50 kilograms, salt 2.5 kilograms, sugar 20 kilograms, white vinegar 15 kilograms. Wash the sorghum, go to the section scraping the skin, cross cut into 1 cm thick slices, boiled with boiling water, and then remove and soak in brine, add salt by formula, add water to the submerged scorpion, soak for 5 hours. Drain. Pour the sugar and vinegar into the pot and boil them. After cooling, pour into the sepals and dip for 3 to 4 days.
3. Fresh ginger wolfberry 10 kg, salt 2 kg, 200 grams of ginger, 50 grams of star anise, 5 kg of cold water. Wash the cockroach, scrape the skin, cut into triangles, peel and slice ginger, and crush it with an octagon. Add salt water to the tank for 5 days. Pour out the salt water and mix with ginger, star anise, and a little soy sauce. Let it ferment for 4 to 5 days. Serve with brown and brown color, crisp, tender and spicy ginger.
Fresh sugar glycoside tablets 50 kg, 40% sugar 45 kg, sugar 10 kg, hydrochloric acid amount. Wash the ravioli and remove it, blanch it for 10 minutes, and cut it into 1 cm thick slices after cooling. Adjust the appropriate amount of fresh water with hydrochloric acid to a pH of 2, immerse the sepals for 7 hours, rinse until the sepals have a pH of 6, and drain. Add 40% sugar solution, boil to 105 °C, pay attention to the amount of water, in order to maintain the boiling point for 20 minutes, cook until 110 °C, add sugar, stir, move to a drying plate at 55 °C under drying or exposure, ready to sand bright , crisp and tender inside, sweet and spicy palatability, water content of 9% of finished products. EndFragment
Second, glutinous and sweet potato vinegar slices 50 kilograms, salt 2.5 kilograms, sugar 20 kilograms, white vinegar 15 kilograms. Wash the sorghum, go to the section scraping the skin, cross cut into 1 cm thick slices, boiled with boiling water, and then remove and soak in brine, add salt by formula, add water to the submerged scorpion, soak for 5 hours. Drain. Pour the sugar and vinegar into the pot and boil them. After cooling, pour into the sepals and dip for 3 to 4 days.
3. Fresh ginger wolfberry 10 kg, salt 2 kg, 200 grams of ginger, 50 grams of star anise, 5 kg of cold water. Wash the cockroach, scrape the skin, cut into triangles, peel and slice ginger, and crush it with an octagon. Add salt water to the tank for 5 days. Pour out the salt water and mix with ginger, star anise, and a little soy sauce. Let it ferment for 4 to 5 days. Serve with brown and brown color, crisp, tender and spicy ginger.
Fresh sugar glycoside tablets 50 kg, 40% sugar 45 kg, sugar 10 kg, hydrochloric acid amount. Wash the ravioli and remove it, blanch it for 10 minutes, and cut it into 1 cm thick slices after cooling. Adjust the appropriate amount of fresh water with hydrochloric acid to a pH of 2, immerse the sepals for 7 hours, rinse until the sepals have a pH of 6, and drain. Add 40% sugar solution, boil to 105 °C, pay attention to the amount of water, in order to maintain the boiling point for 20 minutes, cook until 110 °C, add sugar, stir, move to a drying plate at 55 °C under drying or exposure, ready to sand bright , crisp and tender inside, sweet and spicy palatability, water content of 9% of finished products. EndFragment
3. Fresh ginger wolfberry 10 kg, salt 2 kg, 200 grams of ginger, 50 grams of star anise, 5 kg of cold water. Wash the cockroach, scrape the skin, cut into triangles, peel and slice ginger, and crush it with an octagon. Add salt water to the tank for 5 days. Pour out the salt water and mix with ginger, star anise, and a little soy sauce. Let it ferment for 4 to 5 days. Serve with brown and brown color, crisp, tender and spicy ginger.
Fresh sugar glycoside tablets 50 kg, 40% sugar 45 kg, sugar 10 kg, hydrochloric acid amount. Wash the ravioli and remove it, blanch it for 10 minutes, and cut it into 1 cm thick slices after cooling. Adjust the appropriate amount of fresh water with hydrochloric acid to a pH of 2, immerse the sepals for 7 hours, rinse until the sepals have a pH of 6, and drain. Add 40% sugar solution, boil to 105 °C, pay attention to the amount of water, in order to maintain the boiling point for 20 minutes, cook until 110 °C, add sugar, stir, move to a drying plate at 55 °C under drying or exposure, ready to sand bright , crisp and tender inside, sweet and spicy palatability, water content of 9% of finished products. EndFragment
3. Fresh ginger wolfberry 10 kg, salt 2 kg, 200 grams of ginger, 50 grams of star anise, 5 kg of cold water. Wash the cockroach, scrape the skin, cut into triangles, peel and slice ginger, and crush it with an octagon. Add salt water to the tank for 5 days. Pour out the salt water and mix with ginger, star anise, and a little soy sauce. Let it ferment for 4 to 5 days. Serve with brown and brown color, crisp, tender and spicy ginger.
Fresh sugar glycoside tablets 50 kg, 40% sugar 45 kg, sugar 10 kg, hydrochloric acid amount. Wash the ravioli and remove it, blanch it for 10 minutes, and cut it into 1 cm thick slices after cooling. Adjust the appropriate amount of fresh water with hydrochloric acid to a pH of 2, immerse the sepals for 7 hours, rinse until the sepals have a pH of 6, and drain. Add 40% sugar solution, boil to 105 °C, pay attention to the amount of water, in order to maintain the boiling point for 20 minutes, cook until 110 °C, add sugar, stir, move to a drying plate at 55 °C under drying or exposure, ready to sand bright , crisp and tender inside, sweet and spicy palatability, water content of 9% of finished products. EndFragment
Fresh sugar glycoside tablets 50 kg, 40% sugar 45 kg, sugar 10 kg, hydrochloric acid amount. Wash the ravioli and remove it, blanch it for 10 minutes, and cut it into 1 cm thick slices after cooling. Adjust the appropriate amount of fresh water with hydrochloric acid to a pH of 2, immerse the sepals for 7 hours, rinse until the sepals have a pH of 6, and drain. Add 40% sugar solution, boil to 105 °C, pay attention to the amount of water, in order to maintain the boiling point for 20 minutes, cook until 110 °C, add sugar, stir, move to a drying plate at 55 °C under drying or exposure, ready to sand bright , crisp and tender inside, sweet and spicy palatability, water content of 9% of finished products. EndFragment
Fresh sugar glycoside tablets 50 kg, 40% sugar 45 kg, sugar 10 kg, hydrochloric acid amount. Wash the ravioli and remove it, blanch it for 10 minutes, and cut it into 1 cm thick slices after cooling. Adjust the appropriate amount of fresh water with hydrochloric acid to a pH of 2, immerse the sepals for 7 hours, rinse until the sepals have a pH of 6, and drain. Add 40% sugar solution, boil to 105 °C, pay attention to the amount of water, in order to maintain the boiling point for 20 minutes, cook until 110 °C, add sugar, stir, move to a drying plate at 55 °C under drying or exposure, ready to sand bright , crisp and tender inside, sweet and spicy palatability, water content of 9% of finished products.
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