Củ Sen Kẹp Cam là sản phẩm ra đời tiếp nối của món củ sen kẹp thơm, bằng cách tận dùng cùng old method and the existing fruit jam concentration system.
Like the first jam sandwich product, lotus root sandwiched with orange is a favorite snack of young people because it is a combination of crispy dried lotus root and sweet and sour orange jam. It is a delicious and healthy snack product. Delicious because it suits the taste of the majority of young people, Healthy because of the orange jam production process using the cooking method in a vacuum pot.
Ingredients of Lotus Root Sandwiched with Orange:
Lotus root, orange (orange juice, orange peel), sugar, cooking oil.
Dong Thap is known as the land of Pink Lotus, so lotus products have become very popular such as dried lotus seeds, lotus leaf tea, lotus milk, lotus leaf bags, dried lotus flowers or other lotus art products. However, lotus root products have not had a prominent name on the Dong Thap specialty map until Tay Cat’s Fragrant Lotus Root and Orange Lotus Root were born.
What are the characteristics of the ingredients used to make Lotus Root with Orange?
In Asian cuisine, lotus root has a cool, nutty taste, many medicinal properties, and is widely used in medicines and health-supporting dishes. In addition, orange jam has a sweet and sour taste and is made from ripe oranges with abundant vitamin C content, helping the body to strengthen immunity, flu, typhoid, anti-aging skin, etc. Moreover, orange jam also contains Carotene – a precursor to vitamin A, which can reduce swelling and pain in joints extremely effectively. When these two types are combined, it can only be described in one word: DELICIOUS.
How to call it Healthy?
- After cutting and washing, the lotus root is frozen and then fried in a vacuum fryer at low temperature. Then, it is put into the oil separation centrifuge system to remove the oil stuck on the product.
– Ripe oranges are processed, diced and mixed with sugar and additives, then condensed in a vacuum environment, which helps shorten cooking time and lower boiling temperature. The finished orange jam has less color and flavor changes, and the nutritional content is still retained.
– The factory is managed according to ISO and HACCP standards.
NUTRITIONAL COMPOSITION TABLE:
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