Preparation method of konjak tofu

Abstract

The invention relates to a preparation method of konjak tofu. The method is completed through nine major steps of cleaning, steaming, dicing, water milling, alkaline milling, pouring into a mold, steaming and boiling, drawing and rinsing. The method has the beneficial effects that firstly, peels of konjak tubers are steamed to be soft, so that peeling is convenient; the irritation of alkaloid on work personnel is reduced; meanwhile, pulp milling is also easier; konjak blocks are subjected to pulp milling through two major steps of first water milling and then alkaline milling; alkaline water can be directly in contact with konjak pulp particles; then, the konjak pulp particles are put into a special steaming and boiling forming box for the konjak tofu; then, the special steaming and boiling forming box is put into a steamer to be directly steamed and boiled; the konjak pulp can be simultaneously cooked, so that the elasticity is uniform; the texture is exquisite and uniform; small squares with spaces can be formed on the konjak tofu blocks; the rinsing for alkaline taste removal can be convenient; the clean water consumption and the labor can be greatly reduced. Therefore the manufactured konjak tofu has bright and gray color and luster; the block shape is complete; the elasticity is uniform; the tofu is fine, fresh and tender; the alkaline taste is fresh and pure; the konjak tofu is deeply popular in people.

Description

technical field [0001] The invention relates to the technical field of extraction and separation of konjac raw materials and konjac food processing, in particular to a preparation method of konjac tofu. Background technique [0002] Konjac, also known as Konjac, belongs to the perennial tuber herbaceous plant of Araceae; it is mainly produced in the tropical and subtropical regions of the Eastern Hemisphere, and China is one of its origins. Sichuan, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, Taiwan There are many kinds of konjac, there are more than 260 varieties in the world, and 21 kinds in China, 8 of which are endemic to China. [0003] Konjac is the most abundant plant rich in soluble dietary fiber. According to the survey, the dietary fiber intake of Chinese people is far from enough. Regular consumption of konjac can supplement the dietary fiber necessary for the human body, so as to achieve the effect of healthy diet. The magic konjac...

AI Technical Summary

Problems solved by technology

Although this method does not affect the existence of edible alkaline taste and saves a lot of Qingshuihe time, the konjac tofu prepared by this method is the same as the konjac tofu made by the traditional method, with uneven elasticity, rough texture, astringent taste, and no further improvement in quality. improve

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