Processing method and product of instant konjac breakfast porridge
A processing method and konjac technology are applied in food preparation, food science, application and other directions to achieve good taste and flavor, improve sugar tolerance, and improve cholesterol metabolism.
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Embodiment 1
[0020] (3) Vegetable bag processing.Cut fresh shiitake mushrooms and carrots into square diced forms, dry the hot air after 30 min in the 0.5 %citric acid solution, dry the hot air after dehydration wolfberry, and wrap dehydrated vegetables and wolfberry packaging.Essence
[0021] (4) Seasoning bag.According to the ratio of 2: 1: 1, the edible salt, monosodium glutamate and white granulated sugar are mixed with a 60 -mesh screen. The packaging is the seasoning package. Each seasoning bag is 1g.
[0022] (5) The combination of porridge porridge, konjac ball, vegetable bag, and seasoning bag is sealed in a special porridge bowl.
[0023] Example 2:
[0024] The konjac raw materials used in the konjac ball processing are konjac glycogen, and the weight ratio of konjac glycogen, sodium algina, and water is 1: 1: 60. Other methods are the same as the implementation example 1.
Embodiment 2
[0026] The konjac raw materials used in konjac ball processing are mixture of konjac fine powder and konjac glycogen, and the weight ratio of konjac fine powder and konjac glycosaccharides is 2: 1, mixture and seaweed of konjac essence and konjac glycogenThe weight ratio of sodium acid and water is 2: 1: 60.Other methods are the same as Example 1.
Embodiment 3
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