Seasoning instant puffing konjac food and preparation method thereof

Abstract

The invention relates to seasoning instant puffing konjac food and a preparation method thereof, wherein the seasoning instant puffing konjac food is prepared from the following raw materials in parts by weight: 5 to 30 parts of modified starch, 5 to 70 parts of starch, 1 to 70 parts of konjaku flour, 1 to 10 parts of sweetening agents, 1 to 10 parts of sucrose ester, 1 to 15 parts of agaragar, 0.01 to 10 parts of seasoning and the balance water. The seasoning instant puffing konjac food can be eaten after bag opening; health and delicious taste are realized; the applicable people groups are wide; the seasoning instant puffing konjac food can be used for replacing high-fat and high-cholesterol food; high dietary fiber is contained in the konjac; in addition, the self energy is low; the materials are processed into the konjac food through specific processes; the konjac food can help people to supplement dietary fiber; the health diet of fat reducing people groups or hyperlipemia hypertension and hyperglycemia people groups can be facilitated; the fat loosing efficacy can be achieved; the konjac food is also potato food; through processing puffing, the nutrition density of the konjac food is lower; the mouthfeel is better; the seasoning instant puffing konjac food can be enjoyed by customers, and is healthier potato food.

Description

technical field [0001] The invention relates to the field of food, in particular to a flavored and ready-to-eat puffed konjac food and a preparation method thereof. Background technique [0002] The edible history of konjac food in my country has reached more than 2000 years, and the edible history in Japan has reached 800 years. For a long time, the operation is manual or simulated manual operation. The current konjac food industry has the following problems: [0003] 1. Single variety, the main products are konjac shreds or konjac silk knots, which are hand-knotted after the konjac is shredded, followed by konjac cakes, etc., which are generally only used in hot pot or oden, suitable for Japanese-style cuisine; [0004] 2. Utilizing the characteristics of konjac food, at present, konjac food is generally preserved in alkaline water, soaked and rinsed in clean water before each consumption, and eaten after being tasteless. However, once the package is opened, there will s...

AI Technical Summary

Problems solved by technology

However, once the package is opened, there will still be a pungent smell of alkaline water, which many people are not used to, and if it is improperly operated, neglected to clean, and is manipulated to be eaten directly, it will cause people to eat it by mistake and cause disgust.

[0005] 3. The taste of konjac food becomes old after cooking and processing. Konjac shreds and cakes need to be chewed hard, which makes it difficult for people to eat a lot, or for the elderly, the chewing ability itself is poor, making it even more difficult to eat

[0006] 4. The traditional puffed foods are rice products and potatoes. After processing and puffing, the two have high starch content and high glycemic index. They are too easy to digest and high in energy, but people feel hungry quickly, so they often eat more , excess energy, causing metabolic disease