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Production method for frozen konjak tofu

A technology of konjac tofu and its production method, which is applied in the fields of application, food preparation, food science, etc., to achieve the effects of cleaning intestinal toxins, soft taste, and rich protein content

Inactive Publication Date: 2013-05-01
HUNAN DAXIANGXI KONIAC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing konjac tofu has a single variety and taste, and does not have the characteristics of crispness and toughness.

Method used

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Experimental program
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Embodiment Construction

[0014] A kind of production method of frozen konjac tofu, concrete steps are as follows:

[0015] (1) Take 250 grams each of konjac powder and soybeans;

[0016] (2) Soak soybeans in 10,000 grams of water for 5-8 hours, and filter to obtain soybean milk filtrate after refining. Dissolve 37 grams of sodium carbonate and 5 grams of glucose lactone in the filtrate;

[0017] (3) Put konjac powder into the soymilk filtrate with sodium carbonate and glucose lactone and stir evenly. After standing for tens of minutes, pour it into the forming box, and then divide it into pieces of appropriate size for blanching, and maintain the water temperature at 80~ 90°C for about 30 minutes to make it fully cooked and solidified into elastic block konjac tofu;

[0018] (4) Freezing: Freezing is carried out in three stages: the first stage: the solidified konjac tofu is cooled with cold water to gradually reduce its temperature to below normal temperature. The second stage: transfer the cooled ...

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Abstract

The invention provides a production method for frozen konjak tofu. The production method comprises the steps as follows: soaking soybeans with water; grinding into thick liquid; filtering to obtain soybean milk filter liquor; dissolving dietary alkali and gluconolactone in the soybean milk filter liquor; placing konjac powder into the soybean milk filter liquor; uniformly stirring; standing for solidification; cutting into blocks; boiling with clear water; freezing the obtained konjak tofu with a three-step method; unfreezing at a normal temperature; dewatering; and drying to obtain the frozen konjak tofu. The frozen konjak tofu produced with the method is rich in protein, contains eight human necessary amino acids with the proportions close to the need of a human body, is higher in nutrient value, can adjust human acid-alkaline balance, has the effect of clearing intestinal toxins after being often eaten, is soft, smooth, crispy, pliable and pure in mouth feel, and is a nutritional and healthcare food for four seasons.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of frozen konjac tofu Background technique [0002] Konjac ( Amorphophallus Blume ) is a plant of the genus Konjac in the family Araceae, distributed in China, Japan and Southeast Asia. "Compendium of Materia Medica" and other records: konjac is cold in nature, flat in taste, and its alkaloids are poisonous. It can be used as medicine to reduce swelling and detoxification. It is commonly used in the folk to treat poisonous snake bites, unknown swelling and pain, cervical lymphatic tuberculosis, and burns. As a therapeutic food, glucomannan is not easy to be decomposed and digested in the stomach, but is digested in the intestinal tract, which promotes the secretion and activation of intestinal enzymes, removes excess fat and harmful substances from the body, and is effective for obesity, diabetes, and high blood pressure. Cholesterol, habitual cons...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/214A23L1/29A23L11/00A23L19/10A23L33/00
Inventor 黄兴国
Owner HUNAN DAXIANGXI KONIAC
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