How to Make Candied Lotus Root and Detailed Steps

1. Material selection. Choose fresh lotus root with a slightly yellow skin, pure white flesh, and a root diameter of 40-50 mm; and white sugar that is clean and white, with uniform granules, transparent, and meets hygiene standards.

2. Pre-processing. Wash the lotus root thoroughly in clean water, cut off the root ends, then rinse several times in clean water. Prepare a 2.5% sodium hydroxide solution and heat it to 90°C. Then put the washed lotus root into the sodium hydroxide solution and stir constantly. When the skin of the lotus root begins to peel off, remove it and rinse in clean water until the skin is completely removed. Cut the peeled lotus root into 5 mm thick slices, immediately soak them in a 0.5% sodium bisulfite solution for 90 minutes, then rinse clean. After the lotus root slices have been treated as above, pre-boil them. Pre-boiling can inhibit the action of microorganisms and enzymes, prevent oxidative discoloration, and also properly soften the lotus root slices so that sugar can penetrate easily. Pre-boil only until the lotus root slices become slightly soft.

3. Soaking and boiling. ① Formula. Fresh lotus root 50 kg, white sugar 25 kg, citric acid as needed. Prepare the sugar liquid: clean water 16.5 kg, white sugar 12.5 kg, citric acid 60 g. First dissolve the white sugar in clean water, add citric acid, and stir thoroughly. The pH of the sugar liquid should be 2-2.5. This is the first soaking and boiling liquid. The second and third soaking and boiling liquids can both be prepared from the sugar liquid left after the previous soaking and boiling, or newly prepared. The sugar content of the first soaking and boiling liquid is 40%, and thereafter the sugar content of each soaking and boiling liquid is 10% more than the previous one, with the pH controlled at 2-2.5. ② Boiling. Bring the first soaking and boiling liquid to a boil, and add the pre-processed lotus root slices. Stir constantly while boiling. When the lotus root slices soften, pour the lotus root slices and sugar liquid together into a vat and soak for 24 hours. After soaking is complete, put the lotus root slices into the second pre-boiling liquid and boil for 15 minutes, then pour them together with the sugar liquid into a vat and soak for 24 hours. The third boiling time is 10 minutes, and the soaking time is 2 days. Then remove and drain the sugar liquid to obtain the semi-finished product. Note that whether pre-boiling or soaking and boiling, it is best not to use an iron pot, because iron can combine with tannins in the product to form black substances, affecting the color and quality of the product.

4. Baking. Place the boiled lotus root slices in a drying room at about 65°C to dry, then coat with sugar. The method for coating with sugar is: first prepare a sugar liquid with 3 parts sucrose, 1 part starch syrup, and 2 parts water, heat it to 113°C, remove from heat and cool to 93°C, then soak the dried lotus root slices in the sugar liquid for 1 minute, take them out and drain, then place them in a drying room at 50°C to dry. After drying, the candied lotus root can be sorted and then packaged @#@136@#@ or stored.