Production technology of konjac ready-to-eat foods

Abstract

The invention provides a production technology of konjac ready-to-eat foods. The production technology comprises the steps of first step, performing puffing; second step, performing refining; third step, performing solidification; fourth step, performing soaking; fifth step, performing cooking; sixth step, performing dehydrating and seasoning; seventh step, performing packing; and eighth step, performing sterilizing, enabling packed products to enter a continuous dual-layer wire mesh conveyor belt sterilizing line through a conveyer belt, performing water bath sterilization at 90-100 DEG C for25-35min, performing cooling, and performing drying to remove surface moisture to obtain finished products. The turnover process is omitted, so that continuous production of solidification and cutting into flowers can be realized, continuous soaking is performed, the labor intensity is reduced, continuous operations are realized in a cooking pond, semi-finished products are continuously fed fromthe inlet of the cooking pond, and driven by the wire mesh conveyor belt in the cooking pond, and continuous discharging is performed at the outlet of the cooking pond. The turnover process with a bridge crane is omitted, so that the production technology is safe and efficient, the labor cost is saved, and danger coefficients during production are reduced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a konjac instant food production process. Background technique [0002] Konjac is a perennial herbaceous plant of Araceae, which is widely distributed in the southwest mountainous area. It is a traditional food and medical resource in China. It has great potential for development in the modern food processing industry, and its application is becoming more and more extensive. , gelling and other applications are becoming more and more diverse. [0003] There are two types of traditional konjac gel food, one is thermal irreversible gel, and its typical representative is konjac tofu (cake, shredded) and its derivatives. This kind of irreversible gel food needs high temperature and strong alkali to make glucomannan The acetyl group on the branch chain is detached, and the molecules are connected to form a three-dimensional network structure, and the water that cannot flow freely is ke...

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is continuous production of konjac gel food, improving automation and production efficiency, reducing the labor intensity of operators, saving labor costs, and reducing the production risk factor. In order to solve the above problems, the present invention provides a Production Technology of Konjac Instant Food

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