Frozen konjak food and making method thereof

Abstract

The invention relates to frozen konjak food and a making method thereof. The frozen konjak food is made from, by weight, 5-70 parts of modified starch, 1-70 parts of konjak powder, 0-15 parts of starch, 0-15 parts of guar gum, 0-15 parts of sodium alginate, 0-15 parts of xanthan gum and 0-15 parts of sodium carboxymethylcellulose. The made frozen konjak food is healthy and delicious and suitable for wide people, high dietary fibers are contained in konjak, the energy of the konjak is low, the human body can be helped to be supplemented with the dietary fibers, the frozen konjak food is beneficial for healthy diet of weight losing people or three-high people, a weight losing effect can be achieved, and the dietary fiber content can be higher. Due to the fact that the konjac glucomannan, the xanthan gum and the like have a good synergistic effect, and the price of the xanthan gum is low, the konjak food which is low in price, convenient to eat instantly and capable of achieving cryopreservation can be obtained, and can be popularized conveniently.

Description

technical field [0001] The invention relates to the field of konjac food, in particular to a frozen konjac food and a preparation method thereof. Background technique [0002] Konjac contains high dietary fiber and is low in energy. It can be processed into konjac food through a specific process, which can help the human body to supplement dietary fiber, which is beneficial to the healthy diet of the elderly or people with three high levels. 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. U...

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. Konjac food usually cannot be frozen, and can only be stored in an environment with a room temperature above 5°C, otherwise it will be frozen and become very thick and fibrous, making it inedible

[0006] The previous technology also used expensive colloids such as curdlan gum, and soybean protein and other raw materials to make products such as konjac abalone and other products that can resist freezing, but the addition of konjac in such products is relatively small, and the price is expensive. Not available to the general public

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