Soaking solution for processing dried-konjak dry- processingand preparation method thereof

Abstract

The invention provides a soaking solution for dried-konjak dry-processing. The soaking solution comprises the following ingredients: cumin, aniseed, capsicum, prickly ash, tsaoko, myrcia, nutmeg, pericarpium citri reticulatae, Chinese cinnamon, dahurian angelica root, fennel, ginger, garlic, seasoning and water. The invention further provides a preparation method of the soaking solution for processing the dried-konjak dry-processing. The preparation method comprises the following steps of: 1) smashing the cumin, the capsicum, the prickly ash, the aniseed, the tsaoko, the myrcia, the nutmeg, the pericarpium citri reticulatae, the Chinese cinnamon, the dahurian angelica root and the fennel; 2) breaking up the ginger and the garlic; 3) putting the powder and the broken ginger and garlic into a sealed container, adding the water, starting stirring, heating to 90-100 DEG C, and performing heat preservation for 4-7 hours, so as to obtain a mixture; 4) filtering; and 5) adding the seasoning into a filtered solution, and stirring uniformly so as to obtain the soaking solution for processing the dried-konjak dry-processing. By utilizing the soaking solution for processing the dried-konjak dry-processing and the preparation method thereof, the problem of making konjak gelled foods tasty can be solved, and the purpose of making the konjak gelled foods such as the dried konjak tasty at a normal temperature is realized.

Description

technical field [0001] The invention relates to a food processing ingredient and a preparation method thereof, in particular to a dried konjac processing soaking liquid and a preparation method thereof. Background technique [0002] At present, the flavoring method of processing konjac gel food (such as dried konjac, etc.) is usually tasted by mixing konjac powder with spices or essences and then processing. The disadvantage of this flavoring method is that the gel effect will be affected when the amount added is large; The taste of the hourly product is weak and does not meet the taste requirements, and because the konjac gel food should not be tasted at high temperature after the product is gelled, it can only be tasted by soaking at room temperature. The way food tastes. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a konjac dried processing soaking liquid and its preparation method, which can solve the pro...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a konjac dried processing soaking liquid and its preparation method, which can solve the problem of konjac gel food taste, and realize the taste of konjac gel food such as dried konjac at room temperature, and the prepared soaking liquid has aroma Rich, pure, long-lasting, it has health effects such as invigorating the spleen and appetizing, nourishing and regulating qi, etc. The konjac gel soaked in this soaking liquid has a uniform taste, harmonious taste, and no residue on the surface of the product