Manufacturing method of lotus root cake and lotus root soup

The invention discloses a manufacturing method of a lotus root cake and lotus root soup. The manufacturing method comprises the following steps: soaking and bleaching lotus roots by utilizing 0.5-5% acetic acid or citric acid; cutting the soaked lotus roots out of lotus flesh and lotus rhizome nodes; slicing or dicing the lotus flesh; adding 5-10% of passion fruit peel in the lotus rhizome nodes; then adding water being less than 10% into the lotus rhizome nodes; grinding into a serous fluid; cooking the serous fluid in a pot; adding seasonings according to flavors; after the cooking temperature is larger than 60 DEG C, adding the lotus flesh into the pot; keeping the temperature for 20-45 minutes at the temperature of 90-110 DEG C; taking the above materials out of the pot to obtain a lotus material; and then carrying out subsequent reprocessing according to needed shapes of food or packaging to obtain the lotus root cake and the lotus root soup. Compared with the prior art, the lotus root cake and the lotus root soup are good in color, fragrant and rich in flavor under the premise that any flavor and fragrance are not added, and good in taste, so that the dietary therapic valve is further promoted, wastes of raw materials are reduced, the production cost is reduced, and industrial economic benefits are improved.