Konjac food and manufacture method thereof

A production method and konjac technology are applied in the field of food processing, which can solve problems such as unsatisfactory use effect, and achieve the effects of reasonable arrangement of processing process, rich nutrition and product safety.

Inactive Publication Date: 2017-02-22
TAINING COUNTY YIDIANSHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summary, the konjac food of the prior art and the preparation method thereof, the use effect is not ideal enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, a kind of konjaku food and preparation method thereof, its preparation method comprises the following steps:

[0021] A, preparation of first pulp: the fresh konjaku of 10 weight parts is peeled and cleaned, put into a refiner and add 22 weight parts of mountain spring water to refine pulp and make first pulp for subsequent use;

[0022] B, preparation of second pulp: adding kelp of 5 parts by weight, seaweed of 3 parts by weight, mountain spring water of 8 parts by weight into a refiner and grinding into second pulp for subsequent use;

[0023] C, C pulp preparation: the fresh fruits and vegetables of cleaning of 5 weight parts, the mountain spring water of 3 weight parts are added in the refiner and ground into C pulp for subsequent use;

[0024] D. Cooking pulp: first add ethyl pulp into the cooking pot, heat it to 90°C and keep it at a constant temperature for 20 minutes, then put C pulp into the cooking pot, mix the ethyl pulp and C pulp evenly, cook ...

Embodiment 2

[0027] Embodiment 2, a kind of konjaku food and preparation method thereof, its preparation method comprises the following steps:

[0028] A, preparation of first pulp: the fresh konjaku of 35 parts by weight is peeled and cleaned, put into a refiner and add mountain spring water of 55 parts by weight to refine pulp and make first pulp for subsequent use;

[0029] B, preparation of second pulp: adding kelp of 10 parts by weight, seaweed of 8 parts by weight, mountain spring water of 20 parts by weight into a refiner and grinding into second pulp for subsequent use;

[0030] C, C slurry preparation: the fresh fruits and vegetables of cleaning of 8 weight parts, the mountain spring water of 5 weight parts are added in the refiner and ground into C slurry for subsequent use;

[0031] D. Cooking pulp: first add ethyl pulp into the cooking pot, heat it to 100°C and keep it at a constant temperature for 45 minutes, then put C pulp into the cooking pot, mix the ethyl pulp and C pulp ...

Embodiment 3

[0034] Embodiment 3, a kind of konjaku food and preparation method thereof, its preparation method comprises the following steps:

[0035] A, preparation of first pulp: the fresh konjaku of 23 weight parts is peeled and cleaned, put into the refiner and add the mountain spring water of 38 weight parts to refine pulp and make first pulp for subsequent use;

[0036] B, preparation of second pulp: add the sea-tangle of 8 weight parts, the laver of 5 weight parts, the mountain spring water of 14 weight parts to add in the refiner and grind into second pulp for subsequent use;

[0037] C, C pulp preparation: the fresh fruits and vegetables of cleaning of 7 weight parts, the mountain spring water of 4 weight parts are added in the refiner and ground into C pulp for subsequent use;

[0038] D. Cooking pulp: first add ethyl pulp into the cooking pot, heat it to 95°C and keep it at a constant temperature for 33 minutes, then put C pulp into the cooking pot, mix the ethyl pulp and C pul...

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PUM

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Abstract

The present invention discloses konjac food and a manufacture method thereof. The manufacture method comprises the following steps: 10-35 parts by weight of fresh konjac is peeled, the peeled konjac is washed clean, and 22-55 parts by weight of mountain spring water is added into the washed konjac to be ground into a first slurry; 5-10 parts by weight of laminaria japonica, 3-8 parts by weight of porphyra and 8-20 parts by weight of mountain spring water are ground into a second slurry; 5-8 parts by weight of fruits and vegetables and 3-5 parts by weight of mountain spring water are ground into a third slurry; the second slurry is firstly added into a boiling pot to be heated to be 90-100 DEG C, a constant temperature is kept for 20-45 minutes, then the third slurry is put into the pot, the mixture is boiled for 2-6 minutes, then 5-8 parts by weight of white granulated sugar is added, the mixture is stirred, the first slurry is added, the mixture is mixed evenly, and the mixture is boiled at 100 DEG C for 20-45 minutes; and the boiled materials are canned and the canned materials are quickly cooled to a room temperature to be stored. The konjac food is obtained by the manufacture method and free of any chemical additives, combines taste and nutritional ingredients, can be directly used as snack food for consumption, and is more convenient in consumption.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to konjac food and a preparation method thereof. Background technique [0002] Regarding konjac food, people are most familiar with konjac tofu. Konjac can be used as a dish or as a medicinal material. Konjac has strong expansibility. 1 kg of fresh konjac can be used to make 5 kg of konjac tofu. The folk method of making konjac tofu is simple. Take fresh konjac tubers, peel and grind them into a slurry, add an appropriate amount of alkaline water and stir them into a paste, and then cook them in a pot to form a lump Serve konjac tofu. With the improvement of people's living standards, people have also improved and innovated konjac food. Konjac food has been made into bionic food, such as imitation fresh fish and meat products, and some have added various ingredients to make products with various flavors, but Some food additives and other ingredients are added. [0003] For ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/00
CPCA23L2/02A23L2/52A23V2002/00A23V2200/3262A23V2200/328A23V2200/326A23V2200/332A23V2200/318A23V2200/32
Inventor 任国明李业华范金花杨小梅
Owner TAINING COUNTY YIDIANSHI FOOD
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