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Konjac spiced roll wrapper and preparation method thereof

A technology of konjac and curly skin, which is applied in the field of food processing, can solve problems such as unresolved, and achieve the effects of being easy to carry, reducing harmful substances, and not easy to be affected by moisture

Inactive Publication Date: 2017-04-26
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this invention does not solve the long-lasting crispness of the five-spice roll bean curd after deep-fried

Method used

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  • Konjac spiced roll wrapper and preparation method thereof

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Effect test

Embodiment 1

[0017] Embodiment 1 A kind of preparation method of konjac spiced roll skin

[0018] A preparation method of konjac spiced roll skin, comprising the following steps:

[0019] (1) Preparation of konjac gel solution: Mix 5 parts of water and 15 parts of konjac fine powder in parts by weight, heat to 50°C while stirring in a constant temperature water bath, and keep it for 1 hour to make konjac glucomannan Swell; Infuse nitrogen, adjust the temperature to 45°C, add 2 parts of edible glycerin, mix well; add 2 parts of carrageenan after 10 minutes, react for 20 minutes, turn off nitrogen, stop heating and stirring to obtain konjac gel solution.

[0020] (2) Preparation of mixed solution: take raw soybean milk and add it to the konjac gel solution in step (1) according to the weight ratio of 1:5, and mix well to prepare a mixed solution;

[0021] (3) Preparation of konjac spiced roll skin: Pour the mixed solution in step (2) into the mold, cook in the rice steamer for 0.5h, take it...

Embodiment 2

[0022] Embodiment 2 A kind of preparation method of konjac five-spice roll skin

[0023] (1) Preparation of konjac gel solution: Mix 7 parts of water and 21 parts of konjac fine powder in parts by weight, heat to 50°C while stirring in a constant temperature water bath, and keep it for 1 hour to make konjac glucomannan Swell; Infuse nitrogen, adjust the temperature to 55°C, add 4 parts of edible glycerin, mix well; add 4 parts of carrageenan after 20 minutes, react for 30 minutes, turn off nitrogen, and stop heating and stirring to obtain konjac gel solution.

[0024] (2) Preparation of the mixed solution: take the soaked soybeans, grind them into a slurry without adding water, and obtain raw soybean milk after filtration; the ratio by weight is 1:5, take the raw soybean milk and add it to the konjac gel solution in step (1), Mix well to prepare a mixed solution;

[0025] (3) Preparation of konjac five-spice roll skin: Pour the mixed solution in step (2) into the mold, cook i...

Embodiment 3

[0026] Embodiment 3 A kind of preparation method of konjac spiced roll skin

[0027] (1) Preparation of konjac gel solution: mix 10 parts of water and 30 parts of konjac fine powder in parts by weight, heat to 55°C while stirring in a constant temperature water bath, and keep it for 1.5 hours to make konjac glucomannan Swell the sugar; inject nitrogen, adjust the temperature to 60°C, add 6 parts of edible glycerin, and mix well; add 6 parts of carrageenan after 35 minutes, and turn off the nitrogen after 40 minutes of reaction, and stop heating and stirring to obtain konjac gel solution.

[0028] (2) Preparation of mixed solution: the weight ratio is 1:5, take raw soybean milk and add it to the konjac gel solution in step (1), and mix well to prepare a mixed solution;

[0029] (3) Preparation of konjac spiced roll skin: Pour the mixed solution in step (2) into the mold, cook in a rice steamer for 1.5 hours, take it out and bake at 60°C until the moisture content is 5%.

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Abstract

The invention relates to a konjac spiced roll wrapper and a preparation method thereof. The preparation method of the konjac spiced roll wrapper comprises preparation of a konjac gel solution, preparation of a mixed solution and preparation of the konjac spiced roll wrapper. The konjac spiced roll wrapper provided by the invention takes konjac glucomannan as a main raw material; effects of thickening property, gelling property, caking property and film forming property of the main raw material are expressed and the prepared spiced roll wrapper is not easy to burn in an oil frying process and is more crispy; the spiced roll wrapper has a special smooth taste and is more delicious; meanwhile, harmful substances generated in the oil frying process can be reduced and the spiced roll wrapper is more green and healthier; the spiced roll wrapper is not easily affected with damp and can keep the flavor and crispy taste of spiced rolls for long time; the konjac spiced roll wrapper is convenient to carry, can be eaten instantly, can also be cooked and is nutritional and safe.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a konjac spiced roll skin and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Fujian is located in the southeast of China, surrounded by the sea and mountains, with unique natural resources and a strong food culture. After historical accumulation, it has formed a southern Fujian cuisine represented by Xiazhangquan, which is simple, light, mellow and unique in flavor. [0003] Five-spice roll is a famous snack of Fujian Han nationality. It is also a traditional folk custom to entertain relatives and friends with spiced rolls during festivals, weddings and birthdays, and even in daily life. Ordinary five-spice rolls use a kind of ordinary fried bean curd, wrapped with minced meat, water chestnuts, green onions, etc., and wrapped into strips, fragrant, crisp, crisp, fresh, and wonderful. Five-spice rolls can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/02
Inventor 庞杰黄荣勋谭小丹杨丹穆若郡谢丙清袁毅王敏
Owner FUJIAN AGRI & FORESTRY UNIV
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