Studies On The Processing Technology And Preservation Of Convenient Food-Fried Batter Lotus Root Stuffed With Pork

Oujia also called Batter lotus root stuffed with meat, which is a kind of traditional fried food with batter. People are fond of it, because both of its golden crispy outside and tender flavor inside. But it takes long time and more vigor for the dull and boring processing to make Oujia. To developt some kinds of convenient food of Oujia is required by both trational food development and further procession from lotus root. This paper studied on pork stuffing, batter and processing craft of Oujia, in order to developt some kinds of convenient food adapt to industrial manufacture.In this paper, the cooked pork stuffing in Oujia was proposed to replace of the raw one before frying, in order to enhance the safety of product by stuffing. The cohesiveness of pork stuffing was reduced after cooking. To increase the cohesiveness of cooked pork stuffing, the effects of different gums on the cohesiveness of cooked pork stuffing were determined by texture profile analysis (TPA) and sensory test. The optimization of formulation of cooked pork stuffing is—fat 30%,konjac gum 1.0%,chitosan 0.2%,water 20%.This paper discussed the effects of several ingredients on properties of batter. A new and multi-functional formulation of batter is studied with certain ingredients to solve the problem of greasiness crispness lost and starch retrogradation. In the formulation of batter,corn flour 30%,saleratus 0.8%,dextrin 6% to keep crispness;methyl cellulose 2% to reduce oil absorption by 25%; mono-glyceride 0.6% to delay starch retrogradation。Processing craft of Oujia, such as cooking method for the stuffing, color fixative for sliced lotus root and frying craft has been studied systematically by determing the properties texture and sensor of Oujia. The result showed that the optimal color fixative was ascorbate sodium, EDTA-2Na, calcium chloridecitric acid, and the rates in the group were 0.25%,0.2%,0.4%,0.5% , respectively. Steam cooking was chose to cook the pork stuffing, and then frying them in oil bath 180℃2min. A set of processing craft for convenient Oujia was designed, Finally, for these three kinds of Oujia—freezing pre-cooked Oujia instant and microwavable one, wich we satisfied the taste and convenience of consumer.The effects of different kinds of packages and antiseptics on TEP values, pH and total bacteria number of the products during storage was determined. As a result, Nitrogen packaging combined with 0.3‰Nipagin Ester to extend their shelf lives. Finally three kinds of convenient Oujia products shelf lives as follows—freezing pre-cooked Oujia stored under -18℃for 12 months, instant and microwavable one stored under 4℃for 3months.