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Pure material snow konjak, and its preparing method and apparatus

A konjac and raw material technology, which is applied in the field of pure raw material snow konjac and its preparation, can solve the problems that the pure raw material snow konjac cannot be frozen, and achieve the effects of good health care effect, short freezing cycle and convenient eating

Inactive Publication Date: 2005-05-04
贺德生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Another object of the present invention is to overcome the defect that the prior art cannot freeze pure raw material snow konjac, and provide a freezing method and equipment for pure raw material snow konjac with simplified process and short freezing cycle

Method used

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  • Pure material snow konjak, and its preparing method and apparatus
  • Pure material snow konjak, and its preparing method and apparatus
  • Pure material snow konjak, and its preparing method and apparatus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1, konjac flour, water, edible alkali are pressed 1: 25 to 32: 0.05 to 0.07, preferably the ratio of 1: 28: 0.06 (the ratio of calcium hydroxide is 0.02~0.03), is made konjac bean curd block.

[0030] 2. Various color tones, condiments, and various nutritional and health care ingredients can be added before the blank is solidified.

[0031] 3. Cut the billet block into 25 mm thick slices while it is hot and place them on the main grid frame of the vertical side clip blank sheet on the flat operating table (see figure 1 ), when it is full, press it with a grid support (see figure 2 ), locked with a butterfly screw (see image 3 ), put it upright and put it aside until the temperature of the blank sheet drops to normal temperature, then it can be put into the warehouse, and the grid racks are placed in the warehouse at an even distance. Freeze at a temperature of ~-10°C for 36 hours and leave the warehouse to obtain snow konjac products. This solution solves the techn...

Embodiment 2

[0033] 1, make konjac bean curd block by the method for embodiment 1, be cut into the blank sheet of 25 millimeters while hot.

[0034] 2. Place the blank sheet in the screen frame, and when the temperature of the blank sheet drops to normal temperature, place the screen frame on the hidden conveyor belt from the door of the horizontal warehouse (see image 3 , Figure 4 ), with the same temperature and time freezing as in Example 1 and then going out of the warehouse to get the snow konjac product, the feature of this scheme is to solve the technical problem of pure raw material snow konjac plane freezing.

Embodiment 3

[0036] 1, make konjac bean curd block by the method for embodiment 1, be cut into 25 millimeters thick blank sheet while hot.

[0037] 2. Put the blanks in a wooden or plastic frame with a screen as the bottom. After the temperature of the blanks drops to normal temperature, put the screen frames into a shelf-type cold storage and place them on the shelf. Out of the warehouse after freezing at the same temperature and time as in Example 1, the snow konjac product is obtained. The feature of this scheme is to solve the technical problem that the pure raw material snow konjac can be frozen with a shelf type cold storage.

[0038] Put the konjac tofu blanks in the above three kinds of freezing equipment, and the distance between the slices is about 5mm. When freezing, according to the thickness of the blanks and the amount of freezing, the machine will be shut down and out of the warehouse on time. The freezing amount is stable, and the freezing time is stable. .

[0039] After ...

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Abstract

The present invention is a pure stuff konjak and process method and equipment. It is characterized in that konjak tofu pieces with a thickness of 2-25mm are placed in refrigeratory, and obtain a konjak product after having been frozen during 6-36 hours under 0- -10 DEG C. The pure stuff konjak is a piece shape aqueous product, translucence, and has many soya size beehive shape pores distributed uniformly and integrated together. The freezing equipment includes mesh frames placed in common refrigeratory for vertically clamping material piece, a concealing conveyer belt and refrigeratory and the mesh frame using screen as bottom placed in a rack refrigeratory for completing the frozen. The invention needs only a freezing temperature extent, and not may be transferred to another refrigeratory and has a simple technics, low labor intensity. The invention need not overladen low temperature and has a low charge of equipment operation. Freezing period of the invention is short and efficiency is high. The freezing method with perpendicular mesh frames and concealing conveyer belt is liable to mechanization, especially the method of freezing with conveyer belt, workers may work in normal temperature and operate simply.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to pure raw material snow konjac and its preparation method and equipment. Background technique [0002] The production of snow konjac originated from the fact that ordinary people in some provinces and regions of our country put konjac tofu in the open air when it snowed in winter, allowing it to be naturally frozen and denatured, so that it has a good taste, good taste, and a good chewing feeling. It is a folk local specialty. At present, cold storage is being tried to replace production. The "New Technology for Konjac Cultivation and Processing and Utilization" published by Beijing Jindun Publishing House in May 2001 gave a representative discussion on its technology on pages 122 to 125. The freezing method is: put 30 to 40 thick Konjac tofu bad flakes of 5mm are sent to the shelf in the cold storage, placed layer by layer, and then frozen in two temperature ranges, first...

Claims

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Application Information

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IPC IPC(8): A23L3/36A23L19/10
Inventor 贺德生
Owner 贺德生
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