Preparation method of konjak tofu

A technology of konjac tofu and konjac, which is applied in the field of konjac tofu preparation, and can solve problems such as astringent taste, uneven elasticity of konjac tofu, and no further improvement in quality

Inactive Publication Date: 2017-02-22
重庆乐滋滋食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Preparation method of konjak tofu
  • Preparation method of konjak tofu
  • Preparation method of konjak tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Adopt this method to prepare konjac tofu, finish by following nine big steps.

[0028] (1) Cleaning: Wash the complete and fresh konjac tubers.

[0029] ⑵Steaming: Put the washed konjac tubers in the bamboo steamer, and then set the bamboo steamer on the steamer. The shelf in the bamboo steamer is not in contact with water. Steam directly with steam for 2 minutes.

[0030] Described bamboo-wood retort is made by wooden barrel 11, bamboo basket 12 and wooden cover 13; Described wooden barrel 11 is cylindrical wooden barrel, and wooden barrel wall is solid wood wall, does not have slit or hole on the wall, and wooden barrel has no bottom, The lower position of the wooden barrel 11 is provided with a shelf 14, and the shelf 14 has a certain distance from the bottom edge of the wooden barrel 11; the bamboo basket 12 is a conical cylindrical bamboo basket, and the outer diameter of the top of the conical barrel is equal to the inner diameter of the wooden barrel. The wall ...

Embodiment 2

[0041] Adopt this method to prepare konjac tofu, finish by following nine big steps.

[0042] (1) Cleaning: Wash the complete and fresh konjac tubers.

[0043] (2) steaming: the konjac tuber after cleaning is placed in the bamboo steamer, then the bamboo steamer is erected on the steamer, the shelf 14 in the bamboo steamer does not contact with water, utilizes the water boiled in the steamer Steam directly with steam for 3 minutes.

[0044] (3) Cutting into pieces: put the steamed konjac tubers into cold water to cool quickly, then remove the outer skin and cut into small pieces to obtain konjac pieces.

[0045] (4) water mill: 100kg konjac block is put into 300kg normal temperature clear water, repeatedly carries out water mill 30 minutes with grinding tank, crosses 50 mesh sieves and separates pulp residue, takes liquid and obtains water mill konjac pulp.

[0046] (5) Alkali milling: 100kg water-milled konjac pulp was put into 220kg normal temperature alkaline water, and c...

Embodiment 3

[0052] Adopt this method to prepare konjac tofu, finish by following nine big steps.

[0053] (1) Cleaning: Wash the complete and fresh konjac tubers.

[0054] (2) steaming: the konjac tuber after cleaning is placed in the bamboo steamer, then the bamboo steamer is erected on the steamer, the shelf 14 in the bamboo steamer does not contact with water, utilizes the water boiled in the steamer Steam directly with steam for 5 minutes.

[0055] (3) Cutting into pieces: put the steamed konjac tubers into cold water to cool quickly, then remove the outer skin and cut into small pieces to obtain konjac pieces.

[0056] (4) water mill: 100kg konjac block is put into 350kg normal temperature clear water, repeatedly carries out water mill 35 minutes with grinding tank, crosses 50 mesh sieves and separates pulp residue, takes liquid and obtains water mill konjac pulp.

[0057] (5) Alkali milling: 100kg of water-milled konjac pulp is put into 260kg of normal-temperature alkaline water, ...

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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...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/02
Inventor 陈晓敏
Owner 重庆乐滋滋食品有限责任公司
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