Konjac tofu flour for preparing delicious konjac tofu

Abstract

The invention relates to konjac tofu flour for preparing delicious konjac tofu, and belongs to the technical field of food processing. The konjac tofu flour is prepared by mixing yellow konjac flour, Amorphophallus albus flour, Amorphophallus konjac K.Koch flour, fish meal, houttuynia powder, ginger powder, garlic powder and other raw materials. Compared with the prior art, the konjac tofu flour for preparing delicious konjac tofu is safe, healthy and high in nutritional value; in the konjac tofu flour for preparing delicious konjac tofu, auxiliary materials are fully mixed with konjac flour, to maximally retain nutritional and healthcare components of konjac; the konjac tofu prepared from the konjac tofu flour provided by the invention is soft in texture, high in elasticity, delicious and delicate in mouthfeel, can maximally restore and enrich the konjac flavor of the prepared konjac tofu, so as to satisfy the taste and habits of consumers and the market demand.

Description

technical field [0001] The invention relates to konjac tofu powder for preparing delicious konjac tofu, which belongs to the technical field of food processing. Background technique [0002] Konjac is a plant of the genus Konjac in the Araceae family, mainly distributed in China, Japan and Southeast Asia. "Compendium of Materia Medica" and other records, konjac is cold in nature and flat in taste. Its alkaloids are poisonous and can be used as medicine to reduce swelling and detoxify. 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, its 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, High cholesterol, habitual constipation, hemorrhoids, stomac...

AI Technical Summary

Problems solved by technology

But because konjac fine powder is in the processing process, along with the processing procedures such as slicing, drying, crushing, grinding of fresh konjac, the flavor substances such as its contained amine, phenol, alcohol, aldehyde, fat will be lost in the processing process. A large amount of loss causes the konjac tofu prepared by konjac powder to lack its due konjac umami taste, which affects the consumer's eating taste to a certain extent

Images