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Preparation method of heat reversible konjak gel food

A technology of gel food and konjac, which is applied in the field of food preparation and thermoreversible konjac gel food preparation, can solve the problems of monotonous form, narrow edible range, and single ingredient of gel food, so as to achieve various forms and expand the scope of use , good taste effect

Inactive Publication Date: 2005-08-10
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its weak point is: the gel food composition that this method produces is single, and form is monotonous, and edible range is narrow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 20g of konjac gum, add 1kg of water, let stand at room temperature for 1h, make it fully swell, add 50g of 4% Na 2 CO 3 After the solution is stirred evenly, put it into a closed container, place it in a hot water bath at about 90-95°C, and heat it for 30min-1h. After the gel is completely formed, stop heating, take it out, put it in an environment of 0°C, and refrigerate it for 1h Finally, when the konjac gel will return to the sol state, mix it with minced pork at a ratio of 1:1. After freezing and thawing, the minced meat that has lost its tissue structure will form a muscle-like tissue structure, which can be steamed, boiled, and fried.

Embodiment 2

[0019] Mix konjac powder and water at a ratio of 1:30, stir evenly at room temperature, let it stand for 2 hours, then adjust the solution to pH 10-12 with an alkaline reagent, mix well, put it in a closed container, and place Heat in a water bath at 90-95°C for 1 hour. After the gel is completely formed, take it out, place it in a 0°C environment, and refrigerate it for 1 hour. After the konjac gel returns to a sol state, apply it on the surface of the meatball and freeze-thaw it. Finally, the tribute balls are shaped and the water will not be lost.

Embodiment 3

[0021] Mix konjac powder and water at a ratio of 1:30-35, heat-preserve and swell at 70°C for 1 hour, use edible alkali as coagulant, or use fresh quicklime. The concentration of lime solution is generally about 2%. When adding, stir continuously, and the amount of addition should make the pH value of konjac sol reach 11-12. Fully stir the konjac sol and lime solution in a mixer, put it in a closed container, heat and cook in a hot water tank at 90-95°C for about 1 hour, so that the hardness and elasticity of the konjac block reach the maximum. Take it out, put it in a 4°C environment, and refrigerate for 4 hours. After the konjac gel will return to the sol state, apply it on the surface of the beef burger and store it in a freezer. After melting, the konjac gel will form a gel network on the surface structure, the melted beef burger will not lose moisture and can be shaped.

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PUM

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Abstract

A thermally reversible konjak gel food is prepared from the refined conjak starch through dispersing said refined konjak starch in water by stirring, laying aside to become sol, regulating pH=10-12, heating at 80-100 deg.C by water bath or steam to become gel, storing at 0-4 deg.C for 1-4 hr for becoming sol, mixing it with minced meat, and freezing-thawing. It can be coated on the surface of beef hamburger or meat balls for preventing the loss of liquid.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a thermoreversible konjac gel food preparation method, which is used in the technical field of food processing. technical background [0002] Konjac, also known as konjac, is a perennial herb of the family Araceae. Konjac has a long history as medicinal and edible. Konjac is rich in nutrition and contains protein, fat, starch, dietary fiber, multivitamins, carbohydrates, glucomannan and mannose, calcium, phosphorus, iron, zinc, manganese, cobalt and other trace elements, as well as 17 amino acids, including 8 essential amino acids for the human body. Konjac fine powder contains 94 kinds of organic compounds, including androstenic acid and androstenone. Konjac glucomannan (konjac glucomannan, KGM) is the main component of konjac powder, and its chemical structure is formed by the polymerization of glucose and mannose residues with a molecular ratio of 1:1.6-1.7 through β-1,4 glycosi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L29/206
Inventor 丛峰松
Owner SHANGHAI JIAO TONG UNIV
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