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一、红莲蓉馅料 1.原料配方:湘莲25公斤,白糖35公斤,花生油10公斤,猪油4公斤,枧水1公斤。 2.制作方法;第一先将莲子去芯。第二去皮:将清水45公斤和枧水一起倒入锅中煮沸后,即放入莲子,约煮5分钟,如莲子皮能用手捏脱,就可取出,迅速用清水把枧水洗净,用竹刷去莲子皮。第三煮莲子:把去皮的莲子加清水煮沸约30分钟,以慢火焖至能用手捏烂,即取出,用绞碎机搅烂成蓉。第四铲蓉:先将1公斤生油和2公斤白砂糖放入锅里加热
First, the red lotus fillings 1 raw material formula: Xiang Lin 25 kg, 35 kg of sugar, peanut oil 10 kg, lard 4 kg, water 1 kg. 2 production methods; first lotus seeds to the core. Second peeled: 45 kg of water and boil water together into the pot after boiling, that is, into the lotus seeds, about cooking for 5 minutes, such as lotus seed peel off by hand, you can remove quickly wash with water Net, with bamboo brush to lotus skin. The third boiled lotus seeds: the peeled lotus seeds add water to boil for about 30 minutes to slowly simmered to hand squeezed rotten, that is removed, with a mincer stir Cheng Rong. Fourth shovel Rong: First 1 kg of raw oil and 2 kg of sugar into the pan to heat