Processing technique of flavor lotus root paste

Fresh lotus root was chosen as raw material to product flavor lotus root paste.The processing technique and formulation of flavor lotus root paste were determined by single factor and orthogonal experiments.The result showed that the lotus root could keep white color very well using 0.3% sodium bisulfite, 0.5% citric acid and 0.3% ascorbic acid.The formulation of flavor lotus paste was 50% lotus paste, 20% minced fish, 5% starch, salt 0.75%, 1.5% vegetable oil, 4.0% sugar, 4.0% cooking wine, 0.1% MSG, 0.25% dry green onion, 0.4% pepper powder, 1.0% eighteen fresh powder, and water.The characters of the flavor lotus root paste produced through this process conditions were nutrient-rich, unique flavor and taste lubrication.It was a new kind of convenience and snack foods.