Production method of konjak bean curd powder and product thereof

Abstract

The invention discloses a production method of a konjak bean curd powder and a product thereof. The production method comprises the following steps: (1) boiling: boiling konjak powder and water according to a weight ratio of 1:50-55 to prepare slurry; (2) melting sodium carbonate by boiled water, slowly adding sodium carbonate into a boiler, rapidly stirring in a same direction so as to fully mix the sodium carbonate solution with konjak paste, then slowly stirring the mixture after the sodium carbonate solution and konjak paste are evenly mixed, and immediately stopping stirring when a tofu jelly liked substance appears on the surface of the konjak paste; (3) quickly pouring the konjak paste, which starts to cure, into a setting plate, covering the setting plate, allowing the setting plate to stand still for 5 to 6 minutes to obtain cured konjak bean curd, cutting the konjak bean curd into blocks, adding cold water to cool the bean curd, paving the cooled konjak bean curd on an aluminum boiler containing boiling water, and boiling the konjak bean curd by strong fire for 15 to 20 minutes to harden the konjak bean curd; (4) cutting the konjak bean curd into slices, drying the slices in vacuum, and grinding the slices into powder. Through the method mentioned above, the unflavored taste of sodium carbonate can be reduced, the taste of product is improved, and moreover, the obtained product can be preserved for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing and producing konjac tofu powder. Background technique [0002] Konjac is an underground spherical tuber of a perennial herb of the family Araceae Konjac, which is mainly produced in the southwest mountainous area. It has been found and confirmed by research that the special ingredient "glucoside nan" in konjac has anti-cancer and anti-cancer properties, expands capillaries, lowers blood pressure and cholesterol, increases high-density lipoprotein, lowers fasting blood sugar in diabetics, excites the intestines, Strengthen human metabolism, decompose excess fat and many other effects. Long-term consumption of konjac products has a good preventive effect on esophageal cancer, gastrointestinal cancer, blood cancer, lung cancer, brain tumor and other cancer diseases, as well as constipation, diabetes, cardiovascular disease and obesity. It is an idea...

AI Technical Summary

Problems solved by technology

The Chinese patent discloses "a kind of konjac tofu and its production method (CN104351687A), through the special treatment of lime water in the early stage, it can fully satisfy the microscopic biochemical reaction between lime water and konjac, and improve the structure and composition of nutrients in konjac, the raw material of konjac tofu , improve the taste and firmness of konjac tofu, and reduce the taste to a certain extent, but it still does not solve the problem of short shelf life of konjac tofu, nor can it be directly added to other raw materials to make health food containing active ingredients of konjac

When existing health foods such as konjac noodles are made, because konjac flour is easy to be heated and expands, it affects the molding of the product, and the product has a bad appearance and poor taste.