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A kind of konjac food and processing method thereof

A technology of food processing and konjac, which is applied in the field of konjac food and its processing, can solve the problems such as the taste and flavor of konjac food, and achieve the effect of rich variety, convenient eating and reasonable nutrition

Inactive Publication Date: 2017-10-20
GUIZHOU BALAI AGRI SCI & TECHCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It can be seen from this that in the prior art, there are countless technical solutions for eating konjac and then processing it into konjac food, and all of them can have an impact on the mouthfeel, local flavor, etc. of konjac food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of konjac food processing method, comprises the following steps:

[0023] (1) Konjac treatment: After peeling the konjac, use 3% salt water and konjac to mix and soak according to the weight ratio of 3:1, and use a heating rate of 10°C / min to raise the temperature to 60°C, then soak at a constant temperature Konjac for 10 minutes, after soaking, then cool the konjac with water at 0°C for 20 minutes, then cut the konjac into dices of 2cm×2cm×2cm, and then place the diced konjac in 1% salt water Soaking treatment, and during the soaking process, the temperature of the soaking water is continuously raised to 20°C, soaked for 10 minutes, then cooled to 1°C and soaked for 5 minutes, and then soaked repeatedly for 48 hours before use;

[0024] (2) Lime water preparation: Take quicklime, mix it with water according to the mass ratio of 1:10, and use a stirrer at a stirring speed of 30r / min to stir for 30 minutes, then place the lime water at a temperature of -20 to - L...

Embodiment 2

[0030] A kind of konjac food processing method, comprises the following steps:

[0031](1) Konjac treatment: After peeling the konjac, use 7% salt water and konjac in a weight ratio of 5:2 to mix and soak, and use a heating rate of 10°C / min to raise the temperature to 70°C, then soak at a constant temperature Konjac for 12 minutes, after the soaking is completed, then cool the konjac with water at a temperature of 4°C for 30 minutes, then cut the konjac into dices of 2cm×2cm×2cm, and then place the diced konjac in 2% salt water Soaking treatment, and during the soaking process, the temperature of the soaking water is continuously raised to 20°C, soaked for 10 minutes, then cooled to 1°C and soaked for 5 minutes, and then soaked repeatedly for 48 hours before use;

[0032] (2) Lime water preparation: Take quicklime, mix it with water according to the mass ratio of 1:15, and use a stirrer at a stirring speed of 50r / min to stir for 40 minutes, then place the lime water at a tempe...

Embodiment 3

[0038] A kind of konjac food processing method, comprises the following steps:

[0039] (1) Konjac treatment: After peeling the konjac, use 5% salt water and konjac to mix and soak in a weight ratio of 4:1.5, and use a heating rate of 10°C / min to raise the temperature to 65°C, then soak at a constant temperature Konjac for 11 minutes, after the soaking is completed, then cool the konjac with water at a temperature of 3°C for 25 minutes, then cut the konjac into cubes of 2cm×2cm×2cm, and then place the konjac cubes in 1.5% salt water Soaking treatment, and during the soaking process, the temperature of the soaking water is continuously raised to 20°C, soaked for 10 minutes, then cooled to 1°C and soaked for 5 minutes, and then soaked repeatedly for 48 hours before use;

[0040] (2) Lime water preparation: Take quicklime, mix it with water according to the mass ratio of 1:13, and use a stirrer at a stirring speed of 40r / min to stir for 35 minutes, then place the lime water at a ...

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PUM

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Abstract

The invention relates to the technical field of preparation of konjak foods, and particularly relates to a konjak food and a processing method thereof. Konjak is alkalized, shredded, subsequently alkalized, pulped, stewed and flavored so that nutritional elements in the konjak food can be fully retained, and all the nutritional ingredients have a microcosmic biochemical reaction so as to enrich the variety of the nutritional ingredients in the konjak food, and thus the prepared konjak food is reasonable in nutrition collocation, suitable for all people to eat, also convenient to eat and smooth and fragile in taste.

Description

technical field [0001] The invention relates to the technical field of konjac food production, in particular to a konjac food and a processing method thereof. Background technique [0002] Taro (Amorphophallus konjac) is a perennial herb. In ancient China, it was also called demon taro. Konjac has been known as "removing intestinal sand" since ancient times. It is a perennial herb growing in the mountains at an altitude of 250-2500 meters. Konjac grows in sparse forests and has the functions of lowering blood sugar, lowering blood fat, lowering blood pressure, anti-cancer and anti-cancer, delaying aging, reducing swelling, dispelling toxins, beautifying the skin, dredging the veins, losing weight, laxative, and appetizing. For this reason, konjac is known as one of the top ten health foods. [0003] In the prior art, the development and edible fields of konjac food are more and more extensive, such as the patent No. CN200910191553.9 "Method for Making Konjac Tofu without...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/10A23L33/00
CPCA23L19/115A23L33/00A23V2002/00A23V2200/328A23V2200/3262A23V2200/32
Inventor 姚超豪
Owner GUIZHOU BALAI AGRI SCI & TECHCO
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