Unlock instant, AI-driven research and patent intelligence for your innovation.

Dry konjac and manufacturing method thereof

A production method and technology of konjac, which is applied in the field of food processing, can solve the problems that konjac tofu is not suitable for storage and inconvenient to carry, and achieve the effects of long-term storage, convenient carrying and simple production method

Inactive Publication Date: 2012-09-12
湖南书望家食品有限责任公司
View PDF1 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the shortcomings of traditional konjac tofu that are not suitable for storage and not easy to carry, and provide a dry konjac and its preparation method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Peel and wash the fresh konjac, then polish it into a konjac paste, add edible alkali, and add 0.1 kg of edible alkali to every 30 ㎏ konjac paste, and mix well. Then put the konjac paste into a container and compact it into pieces, then cut into pieces, put it in hot water and heat to cook. Then put the cooked konjac in clean water to cool to room temperature, and then put it in the freezer at -20°C for 5 hours. After freezing, cut into slices, filaments or granules, thawed, dehydrated and dried, and baked at a temperature of 80°C to obtain dried konjac.

Embodiment 2

[0018] Take 1kg of konjac flour, put it in warm water with a weight of 30kg and a temperature of 70℃~85℃, add 0.1kg of edible alkali, stir well to make a konjac paste, then let it stand for 2 hours to solidify Into blocks. Cut the solidified konjac into small pieces and put it in boiling water for cooking, then put the cooked konjac in water to cool or let it cool naturally, and put it in the freezer after cooling and freeze it at -18°C for 6 hours. Then, the frozen konjac is cut into thin slices or filaments or granules, and thawed, and can be thawed in clean water or naturally thawed or heated to thawed. Dehydrate with a centrifuge, put it in a baking room for drying, and bake at a temperature of 80°C to obtain dried konjac.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A manufacturing method of dry konjac includes the steps: (1) preparing paste with konjac fine powder or directly milling fresh konjac into paste, adding edible alkali into the paste, uniformly stirring the edible alkali and the paste and then tightly pressing the paste; (2) heating and boiling the tightly pressed konjac to prepare konjac tofu; (3) placing the boiled konjac into clear water for cooling and then freezing the boiled konjac in a freezer at the constant freezing temperature of -50 DEG C to -10 DEG C for 3-15 hours; (4) unfreezing frozen konjac slices; and (5) drying the konjac slices to obtain the dry konjac. The manufacturing method is simple, and the manufactured dry konjac is loose, soft and smooth, serves as delicious food in a hotel, a pub and a singing hall, can be stored for a long time and is convenient to carry.

Description

Technical field [0001] The invention relates to the field of food processing, and specifically, provides a dried konjac and a preparation method thereof. Background technique [0002] Konjac, the Latin scientific name Amorphophallus rivieri Durien, is a perennial herbaceous plant of the Araceae family. It is distributed in mountainous areas in Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan and other provinces. Konjac is a beneficial alkaline food with delicious taste and is generally welcomed by people. The main ingredient of konjac is glucomannan, which contains more than 10 kinds of amino acids and a variety of trace elements required by the human body. It also has the characteristics of low protein, low fat, high fiber, strong water absorption, and high swelling rate. It also has the characteristics of lowering blood fat, Lower blood sugar, lower blood pressure, weight loss, beauty, health care, laxative and other curative effects. For people who eat to...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L3/36A23L3/40A23L19/10
Inventor 李书望
Owner 湖南书望家食品有限责任公司