Konjac cake and preparation method thereof

A technology of konjac and fresh konjac, which is applied in the direction of food preparation, food ingredients as curing agent, food ingredients as taste improver, etc. It can solve the problems of high transportation cost, inconvenient eating, high production cost, etc., and achieve the effect of good taste

Inactive Publication Date: 2014-12-17
镇安县华联农工商有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invent describes an improved method for making edible items like ruler' s knives or cups by adding certain ingredients into them before they go out on sale at retail stores. This results in better quality food product without any odors from these new sources being developed earlier than usual.

Problems solved by technology

This patented technical problem addressed in this patents is finding ways to improve or enhance existing methods used during making known types of edible materials like kimax nutritional supplement called KIMZ®.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, a kind of konjac cake, comprises the raw material of following parts by weight: fresh konjac 90 parts, lime powder 9 parts, rice 12 parts, white radish 12 parts, salt 1.2 parts.

[0031] Konjac cake is prepared as follows:

[0032] (1) Preparation of coagulant solution

[0033] Take lime powder, 15 parts of boiling water, dissolve lime powder in boiling water, stir evenly to obtain coagulant liquid, pH value 11.75, set aside;

[0034] (2) Raw material preparation

[0035] Take fresh taro, wash and peel, cut into small pieces for later use;

[0036] Take the rice, wash it and set aside;

[0037] Take white radish, wash and peel, cut into small pieces for later use;

[0038] Take 350 parts of water, mix it with the coagulant solution obtained in step (1), and stir to obtain a mixed solution for use;

[0039] (3) Cake making

[0040] Mix the products obtained in step (2) together, process them into a paste with a beater, steam in a steamer for 40 minute...

Embodiment 2

[0046] Embodiment 2, a kind of konjac cake, comprises the raw material of following parts by weight: fresh konjac 110 parts, lime powder 11 parts, rice 18 parts, white radish 18 parts, salt 1.4 parts.

[0047] Konjac cake is prepared as follows:

[0048] (1) Preparation of coagulant solution

[0049] Take lime powder, 18 parts of boiling water, dissolve lime powder in boiling water, stir evenly to get coagulant liquid, pH value 11.9, set aside;

[0050] (2) Raw material preparation

[0051] Take fresh taro, wash and peel, cut into small pieces for later use;

[0052] Take the rice, wash it and set aside;

[0053] Take white radish, wash and peel, cut into small pieces for later use;

[0054] Take 420 parts of water, mix it with the coagulant liquid obtained in step (1), and stir to obtain a mixed solution for use;

[0055] (3) Cake making

[0056] Mix the products obtained in step (2) together, process them into a paste with a beater, steam in a steamer for 45 minutes, t...

Embodiment 3

[0062] Embodiment 3, a kind of konjac cake, comprises the raw material of following parts by weight: fresh konjac 120 parts, lime powder 12 parts, rice 20 parts, white radish 20 parts, salt 1.5 parts.

[0063] Konjac cake is prepared as follows:

[0064] (1) Preparation of coagulant solution

[0065] Take lime powder, 25 parts of boiling water, dissolve lime powder in boiling water, stir evenly to obtain coagulant liquid, pH value 12, set aside;

[0066] (2) Raw material preparation

[0067] Take fresh taro, wash and peel, cut into small pieces for later use;

[0068] Take the rice, wash it and set aside;

[0069] Take white radish, wash and peel, cut into small pieces for later use;

[0070] Take 450 parts of water, mix it with the coagulant solution obtained in step (1), and stir to obtain a mixed solution for use;

[0071] (3) Cake making

[0072] Mix the products obtained in step (2) together, process them into a paste with a beater, steam in a steamer for 55 minutes...

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PUM

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Abstract

The present invention discloses a konjac cake which comprises 90-120 parts of fresh konjac, 9-12 parts of lime powder, 12-20 parts of rice, 12-20 parts of white radishes and 1-1.5 parts of salt. The preparation method comprises steps of raw material preparation, cake making, flavoring liquid preparation and flavoring. After being steamed, the konjac cake is placed in a cold storage to carry out cryogenic freezing and then soaked to be thawed, so that the internal moisture is removed and the semi-finished konjac cake product is obtained. Then the semi-finished konjac cake is stirred with the flavoring liquid so as to make the taste enter into the outside and inside of the product, thereby achieving the purpose that the product is ready to eat when the packaging bag of the product is opened. The lime powder is dissolved in water as an assistant agent during the soaking process for thawing, so that the product is greener. A coagulating agent turns the paste into a solid at a temperature of 100 DEG C, and the solid has less moisture, so that the storage time is longer, the transportation cost is low, the product is convenient to carry, and the storage time is as long as three years. The combination of the rice and the white radishes with the coagulaing agent blocks the long-chain molecules of the konjac at a temperature above 100 DEG C, and changes the long-chain molecules into short-chain molecules so as to make the konjac cake taste good.

Description

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Claims

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Application Information

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Owner 镇安县华联农工商有限公司
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