Konjac tofu producing method

Abstract

The invention provides a konjac tofu producing method. The konjac tofu producing method comprises the following steps: taking fresh konjac, peeling off, and steaming the konjac well in a steamer; adding water into soybeans for soaking the soybeans for 5-10 hours, pulping, filtering, and dissolving edible alkali into filtrate; putting the well-steamed konjac into a pulping machine, repeatedly pulping twice, naturally standing pulped konjac pulp, and pouring the konjac pulp into a shaping box; and cutting the konjac pulp into blocks with proper sizes, and immersing and cooking the blocks for 1 hour at a water temperature of 80-90DEG C to obtain finished konjac tofu. By the konjac tofu producing method, konjac starch and soybean starch can be fused sufficiently; nutritional health-care components of the konjac and the soybeans can be kept to the maximum extent; and the konjac tofu is more rich in protein content, contains eight amino acids necessary to a human body at a proportion close to the need of the human body, and is relatively high in nutritional value, pure in taste and free of bitterness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of 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 constipatio...

AI Technical Summary

Problems solved by technology

But in general, the existing method of using konjac flour to make konjac tofu is difficult to retain the nutritional and health components of konjac to the greatest extent, and it needs to be washed with a large amount of water during use, and it is difficult to completely eliminate the astringent