| 摘要 |
PURPOSE:To raise coloring effects in dishing foods, to improve the flavor, taste, etc. of the foods, and to make the foods suitable for foods of feast, etc., by coloring the surroundings of the holes of a bleached lotus root with its harshness removed, followed by filling the holes with vegetable or animal ground or grated ingredient, etc. CONSTITUTION:The nodes of a lotus root are removed, the lotus root is cut into proper length, and the removal of harshness and bleaching are carried out conventionally. The cut lotus root is soaked in an edible coloring matter (natural or synthetic coloring matter) bath at room temperature for 30-50hr so that the lotus root is colored with a thickness 1-2mm.. In this method, when the coloring of the surroundings of the lotus root is reduced, the skin is removed, or a pattern may be formed by releasing the skin partly and providing colored and uncolored parts. The holes 2 having the surroundings 3 thus colored are filled 4 with animal or vegetable ground or grated ingredient, and the skin is removed, if necessary. The lotus root is subjected to vacuum packing and sterilization for a long time storage. Therefore, a lotus root food dyed in any color, having improved flavor, taste, etc, is obtained. |
