Special cooking forming box for konjak tofu

Abstract

The invention relates to a special cooking forming box for konjak tofu. A plurality of pipe hole columns are vertically arranged on the bottom of the forming box; pipe hole cavity channels in the pipe hole columns directly penetrate through the bottom of the forming box; a movable bottom plate is arranged on the bottom of the forming box in a matching way; a plurality of circular holes for the pipe hole columns to penetrate through are dug in the movable bottom plate in a matching way; a lifting handle is arranged on the edge of the movable bottom plate. The special cooking forming box for the konjak tofu has the beneficial effects that the pipe hole columns are arranged in the cooking forming box, so that boiled water in a cooking pot can enter pipe hole cavities when the konjak tofu is cooked, and heat in the boiled water is transferred onto the konjak tofu in the cooking forming box through the pipe cavities; the plurality of pipe hole columns are arranged, so that the heat can quickly arrive interior of konjak tofu blocks, the interior and the exterior of the konjak tofu are uniformly heated, the konjak tofu can be basically ensured to be cured at the same time, the resilience is uniform, and the texture is delicate and consistent; in addition, after the konjak tofu blocks are scooped up, dense hole channels can be remained in the konjak tofu blocks, so that the konjak tofu blocks can be conveniently rinsed so as to clear an alkaline flavor, and the rinse dosage and manpower can be reduced.

Description

technical field [0001] The invention relates to the technical field of konjac processing and production equipment, in particular to a special cooking and forming box for 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. [0003] The main component of konjac, glucomannan, is a high-quality natural dietary fiber, which can hinder the excessive absorption of sugar, fat and cholesterol by the human body. Konjac does not provide calories in the metabolic process of the human body, and can also increase satiety, dilute harmful substances in the stomach, improve intestinal control ability, and accelerate digestion of food. Through the intestinal tract, it has the effect of preventing and adjuvant treatment of obesity, cardiovascular disease, diabetes, gastrointestinal cancer, high cholesterol and other diseases....

AI Technical Summary

Problems solved by technology

[0004] In the process of preparing konjac tofu, a large amount of alkaline substances need to be added to make the taste astringent. In order to reduce the alkaline taste, people usually rinse it with a lot of water, which is very laborious and inefficient.

In addition, because the konjac swells very thickly, it is easy to appear that the outer layer is cooked first during cooking, and the inner layer is not yet cooked. When the inner layer is cooked, the outer layer has already aged, which makes the konjac tofu made of uneven elasticity , rough texture, low quality

Images