Pickled pepper flavor konjak leisure food and production process of food

A technology of snack food and production process, applied in food preparation, food science, application and other directions, to achieve the effect of strong antioxidant, strong chewiness and long shelf life

Inactive Publication Date: 2012-12-12
万源市金桥魔芋开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, konjac products have been better utilized under the current technology, but because of its alkaline taste and short shelf life, it is still limited to dishes and some traditional models. Therefore, it is necessary to develop konjac food in depth to extend its protection The deadline becomes the key to start konjac food

Method used

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  • Pickled pepper flavor konjak leisure food and production process of food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation process is as follows: pre-cooking konjac products in water at 95°C for 20 minutes, pre-cooking can remove the alkali contained in the products; rinsing the pre-cooked konjac products with clean water until they are cleared. , and then drained; the drained konjac products were processed in pickled pepper water for 12 hours, then filtered, and then added monosodium glutamate, chicken essence, nucleotides, white sugar, ethyl maltol, sodium iso-VC and dehydroacetic acid in proportion Sodium, then stirred and mixed; bagged, sealed and sterilized.

[0031] Pickled pepper water is made from the following raw materials in parts by weight: 600 parts of purified water, 40 parts of pickled pepper, 12 parts of ginger, 6 parts of garlic, 1.2 parts of green pepper, 3 parts of edible lactic acid, 0.5 part of edible acetic acid, and 0.8 part of chili oleoresin , 35 parts of salt. As a preference, the pickled peppers are made of hot millet, and the ginger is preferably...

Embodiment 2

[0035] The preparation process is as follows: pre-cooking konjac products in water at 95°C for 20 minutes, pre-cooking can remove the alkali contained in the products; rinsing the pre-cooked konjac products with clean water until they are cleared. , and then drained; the drained konjac products were processed in pickled pepper water for 12 hours, then filtered, and then added in proportion to monosodium glutamate, chicken essence, nucleotides, white sugar, chicken paste, ethyl maltol, sodium iso-VC and Sodium dehydroacetate, then stir and mix; carry out bagging, sealing and sterilization.

[0036] Pickled pepper water is made from the following raw materials in parts by weight: 600 parts of purified water, 40 parts of pickled pepper, 12 parts of ginger, 6 parts of garlic, 1.2 parts of green pepper, 3 parts of edible lactic acid, 0.5 part of edible acetic acid, and 0.8 part of chili oleoresin , 35 parts of salt. As a preference, the pickled peppers are made of hot millet, and ...

Embodiment 3- Embodiment 6

[0040]

[0041] As can be seen from the table, embodiment 1 is compared with embodiment 2, and it can be seen that the time of pre-cooking and the temperature of pre-cooking have a greater impact on the mouthfeel, and the pre-cooking time is shorter, and the astringent taste in konjac products cannot be completely removed , will feel slightly astringent when eating, so need to control the temperature and the time of precooking, compare embodiment 1 with embodiment 5, the time that konjac products are soaked in pickled pepper water and will affect the soaking time of konjac products. The entry of pepper flavor also has a certain impact on the mouthfeel. Comparing Example 1 with Example 3, changing the precooking time will change the color of konjac products before seasoning and affect the sensory perception. Embodiment 1 is compared with embodiment 6, illustrates that the boiling time of changing pickled pepper water can affect the pickled pepper taste in the konjac snack foo...

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Abstract

The invention relates to pickled pepper flavor konjak leisure food and a production process of the food. The pickled pepper flavor konjak leisure food is prepared from the following ingredients in parts by weight: 950 to 1050 parts of konjak products, 350 to 450 parts of pickled pepper water, 1.8 to 2.2 parts of monosodium glutamate, 0.9 to 1.1 parts of chicken powder, 0.1 to 0.3 parts of nucleotide, 18 to 22 parts of white sugar, 0.3 to 0.5 parts of ethyl maltol, 0.9 to 1.1 parts of iso-VC sodium and 0.9 to 1.1 parts of sodium dehydroacetate. The process is characterized in that the konjak products are pre-boiled in hot water; the pre-boiled konjak products are rinsed; drained konjak products are soaked for 8 to 12 hours in pickled pepper water, after the filtering, the monosodium glutamate, the chicken powder, the nucleotide, the white sugar, the ethyl maltol, the iso-VC sodium and the sodium dehydroacetate are proportionally added, then, the stirring is carried out, and next, bag filling, opening sealing and sterilization are carried out. The leisure food prepared by the process has the advantages that the mouth feeling is good, the flavor is pure, people can eat the food after the bag is opened, chewiness is high, and the shelf life is long.

Description

technical field [0001] The invention relates to the field of processing and production of agricultural by-products, in particular to konjac snack food with pickled pepper flavor and a production process thereof. [0002] Background technique [0003] Konjac is a perennial root tuber herb. my country began to cultivate konjac more than two thousand years ago. At present, it has a long history of cultivation in Guizhou, Yunnan, Guangxi, Sichuan, Chongqing, Hunan, Hubei and southwestern Shaanxi. history. Its edible history is quite long, and there are many konjac foods, typical representatives are konjac tofu and derived snow konjac, konjac vermicelli, konjac chips and so on. Konjac tofu is often called "fat" by the common people. People with trauma or discomfort should not eat it, otherwise it will aggravate the injury or produce adverse reactions. Modern science reveals that konjac tofu is due to the impure glucomannan gel. When konjac bulbs are used as raw materials and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 张仁龙
Owner 万源市金桥魔芋开发有限责任公司
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