Lotus root has been planted in large areas in our country. The middle and lower reaches of the Yangtze River and other provinces in the south of the Yangtze River are rich production areas. It is one of the most important export-oriented vegetables in China. However, the lotus root is susceptible to browning during storage and transportation, affecting its export and sales. Now, scientists and technicians have developed the LB series of lotus root preservatives, so that storage of lotus root browning does not occur, no decay, weight does not change, and can make lotus root storage for up to 1 month (at room temperature conditions). The main points of this technology are described as follows:
The muddy lotus roots that have been excavated are washed clean with clean water, divided into sections, and the poles at both ends of the section are removed. The skin of the lotus root is scraped off with a stainless steel scraper.
Lotus roots are susceptible to discoloration, which is mainly an enzyme-induced browning. The peeled lotus root was first immersed in 0.8%--1.5% salt solution until the corpus callosum was slightly soft and removed; and then placed in an LB lotus root preservative solution for 40 minutes.
The moisture-removed lotus root has a plurality of perforations. During the impregnation of the preservation fluid, more water is retained in the perforations, and a dewatering machine is required (the inner liner of the dewatering machine is covered with cloth or rubber to prevent the lotus root from being affected. Mechanical abrasion) Remove the clear water to prevent water droplets in the bag.
The browning of lotus root is mainly enzymatic browning. In order to avoid enzymatic reactions, nylon plastic bags with strong oxygen barrier capability should be used for packaging. The capacity of each bag can be divided into 1- to 5-kilograms according to the needs of the market, and vacuum sealed.
Lotus root should be stored as cool as possible to avoid direct sunlight. The best storage temperature of lotus root is 5°C. At this temperature, lotus root treated with preservative can be preserved for 3 to 4 months. However, it must not be lower than 5°C. Storage under 5°C for a long time will make the lotus root spongy and have no food value.
The muddy lotus roots that have been excavated are washed clean with clean water, divided into sections, and the poles at both ends of the section are removed. The skin of the lotus root is scraped off with a stainless steel scraper.
Lotus roots are susceptible to discoloration, which is mainly an enzyme-induced browning. The peeled lotus root was first immersed in 0.8%--1.5% salt solution until the corpus callosum was slightly soft and removed; and then placed in an LB lotus root preservative solution for 40 minutes.
The moisture-removed lotus root has a plurality of perforations. During the impregnation of the preservation fluid, more water is retained in the perforations, and a dewatering machine is required (the inner liner of the dewatering machine is covered with cloth or rubber to prevent the lotus root from being affected. Mechanical abrasion) Remove the clear water to prevent water droplets in the bag.
The browning of lotus root is mainly enzymatic browning. In order to avoid enzymatic reactions, nylon plastic bags with strong oxygen barrier capability should be used for packaging. The capacity of each bag can be divided into 1- to 5-kilograms according to the needs of the market, and vacuum sealed.
Lotus root should be stored as cool as possible to avoid direct sunlight. The best storage temperature of lotus root is 5°C. At this temperature, lotus root treated with preservative can be preserved for 3 to 4 months. However, it must not be lower than 5°C. Storage under 5°C for a long time will make the lotus root spongy and have no food value.
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