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Process of making instant konjaku food

A technology of convenience food and konjac, applied in food preparation, food science, application, etc., can solve the problems of small consumption, narrow consumption range, monotonous form, etc.

Inactive Publication Date: 2003-02-26
王洪秀
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional eating method of konjac in our country is mainly to make konjac tofu for cooking, which is monotonous in form, narrow in eating range, and less in consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] The preparation method of embodiment 1 dry salty konjac instant food

[0008] Use 100-120 mesh konjac fine powder and rice flour, edible soda ash, and clean water in a ratio of 1:0.3:0.15:45, fully stir at a water temperature of 60°C-85°C, let stand for about 40 minutes, and then heat to 100°C Cook it to become konjac tofu, cut konjac tofu into slices or strips, freeze at -60°C--20°C for 6-18 hours, thaw with steam, rinse, remove alkali, and filter water, konjac tofu becomes full of small holes billet. The auxiliary material is to cut lean pork, beef and mutton, poultry meat or fish and shrimp meat into slices, cubes, and shreds. The ratio of konjac blank to auxiliary material is 7:3, add seasoning salt, sugar, monosodium glutamate, pepper, pepper, star anise, ginger, Garlic and other natural spices are fried with peanut oil or rapeseed oil to make five-scented, spicy and other flavors according to needs. After the water is dried, it is boiled and packaged to become a ...

Embodiment 2

[0009] The preparation method of embodiment 2 wet type salty konjac instant food

[0010] Use 100-120 mesh konjac fine powder and flour, edible soda ash, and clean water in a ratio of 1:0.1:0.15:45, fully stir at a water temperature of 60°C-85°C, let stand for about 40 minutes, and then heat to 100°C Cook it to become konjac tofu, cut konjac tofu into slices or strips, freeze at -60°C--20°C for 6-18 hours, thaw with steam, rinse, remove alkali, and filter water, konjac tofu becomes full of small holes billet. The auxiliary materials are similar to Example 1, and the auxiliary materials can also be fungus, fragrant mushrooms, beans or vegetables. Spicy, five-spice, braised and other flavor soups are added to konjac blanks, cooked until tasty, bottled or canned, or bagged, sterilized, and sealed to become a flavored salty konjac instant food with soup, which can be used as a meal or snack. It can also be used as a staple food.

Embodiment 3

[0011] The preparation method of embodiment 3 dry type sweet konjac instant food

[0012] Use 100-120 mesh konjac fine powder and rice flour, edible soda ash, and clean water in a ratio of 1:0.5:0.15:45, fully stir at a water temperature of 60°C-85°C, let stand for about 40 minutes, and then heat to 100°C Cook it to become konjac tofu, cut konjac tofu into slices or strips, freeze at -60°C--20°C for 6-18 hours, thaw with steam, rinse, remove alkali, and filter water, konjac tofu becomes full of small holes Blank, dehydrated and dried. The auxiliary material is sesame, the seasoning is sugar, stir-fry the sesame, heat and melt the sugar, add the konjac blank, stir, wait for the blank to absorb the sugar solution, cool, dry, and pack, it becomes a sesame-flavored dry sweet konjac instant food, and the auxiliary material is also Dried nuts such as peanut kernels and pine nuts can be used.

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PUM

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Abstract

The making process of instant konjaku food includes making konjaku curd, cooling, forming, freezing, defreezing, elimianting alkali, dewatering, adding supplementary material and seasoning, disinfection and packing, and features the addition of fine grains powder of 10-50% of konjaku powder weight and the supplementary material and seasoning adding course, which may be a dry one of heating, mixing and dewatering the supplementary material and seasoning or a wet one of mixing water, milk, supplementary material and seasoning. It makes it possible to prepare various tasty konjaku foods.

Description

(technical field) [0001] The invention relates to a deep processing of konjac food, in particular to a preparation method of konjac instant food. (technical background) [0002] Konjac tubers contain a variety of nutrients necessary for the human body. Every 100 grams of konjac powder contains about 1.46 mg of protein, 148 mg of calcium, 57 mg of phosphorus, 4.06 mg of iron, 1.23 mg of zinc, 0.2 mg of manganese, and 0.26 mg of chromium. Copper 0.08mg, Glucomannan 79.37mg. The unique glucomannan in konjac is a kind of dietary fiber, which can play a good regulatory role in lowering blood sugar and reducing the burden on islets. Through its absorption of cholesterol and bile acids in the body, it can reduce serum cholesterol and serum triglycerides, so it has the effects of beautifying, nourishing the skin and making the body shapely. Konjac is mainly an ideal food for diabetics and those who want to lose weight. The traditional eating method of konjac in my country is main...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12
Inventor 王洪秀李朝信
Owner 王洪秀
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