Konjac bionic food and production process thereof

Abstract

The invention discloses a konjac bionic food and a production process thereof, wherein the konjac bionic food is prepared from the following raw materials by mass: 3-4% of konjac fine powder, 4-6% of corn starch, 2.6% of a coagulant, 1-1.5% of vegetable oil, 1.2-1.7% of edible salt, 0.5-1% of monosodium glutamate, 0.5-1% of soy sauce, 1-2% of white granulated sugar, 0.1-0.5% of vinegar, and 3-4% of spice. The production process comprises: stirring, coagulation, cake decoration, cooling, slicing, rinsing, centrifugal drying, bagging, sealing, sterilization, packaging, and finished product obtaining. According to the present invention, the konjac bionic food is the completely-natural green healthy food, is the a local specialty food integrated into the tourism and food culture industry, can be instantly eaten after the bag opening, and can further be cooked with other raw materials to obtain the dishes on family tables or high-class feasts.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a konjac bionic food and a production process thereof. Background technique [0002] Konjac mainly contains glucomannan, various amino acids and trace elements, and regular consumption has good health effects on the human body. Konjac has high medical value. It is recorded in ancient Chinese medical classics "Compendium of Materia Medica", "Sanyuan Yanshou", "Kaibao Materia Medica" and so on: konjac has detoxification, swelling, walking, phlegm, and accumulation, etc. It has multiple functions and can treat malaria, amenorrhea, boils, erysipelas, scalds, breast carbuncle, hernia, carbuncle boils, swollen poison, snake bites and other diseases. In recent years, according to scientific research results in the medical field, konjac has the functions of dispersing toxins, beautifying the skin, dredging the veins, lowering blood pressure, losing weight, appetizing...

AI Technical Summary

Problems solved by technology

Modern science reveals that konjac tofu is an impure glucomannan gel. It is made by hand using traditional methods using konjac bulbs as raw materials. Due to the limitations of the production method, it cannot prevent the oxidation of the production process from making the color dark and dark. The alkaloid impurities contained in it have not been completely removed, causing some allergic people to have allergic reactions after consumption