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Making method of konjac bean curds

A production method and a technology of konjac tofu, applied in the field of food processing, can solve the problems of low utilization rate of konjac ash powder, insufficient strength of konjac tofu, etc., and achieve the effect of good taste

Inactive Publication Date: 2017-10-17
LANGAO ZHUSHAN FOOD IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for making konjac tofu, which solves the technical problems in the prior art that the konjac tofu is not strong enough and the utilization rate of konjac ash powder is low

Method used

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  • Making method of konjac bean curds

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Effect test

Embodiment 1

[0017] Concrete technical scheme, the invention provides a kind of preparation method of konjac tofu comprising the following steps:

[0018] (1) First, konjac fine powder is produced, specifically including washing and peeling the konjac, then cutting it into flakes, putting it in a dryer for drying, and then crushing it, grinding it into powder, and finally sieving it to obtain konjac essence Flour, ash and starch;

[0019] (2) dry the ash powder then, then remove the konjac skin and impurities to obtain pure konjac ash powder;

[0020] (3) Next, konjac ash powder and konjac fine powder are uniformly mixed in a ratio of 30:100 by weight, and then stirred evenly for subsequent use;

[0021] (4) Then configure the alkaline water with a concentration of 2% for subsequent use, take the soda ash and then add it to cold boiled water and stir to dissolve;

[0022] (5) Then heat the weighed alkaline water to 65° C., then add konjac fine powder that weighs one-thirtieth of the weig...

Embodiment 2

[0026] Concrete technical scheme, the invention provides a kind of preparation method of konjac tofu comprising the following steps:

[0027] (1) First, konjac fine powder is produced, specifically including washing and peeling the konjac, then cutting it into flakes, putting it in a dryer for drying, and then crushing it, grinding it into powder, and finally sieving it to obtain konjac essence Flour, ash and starch;

[0028] (2) The konjac ash powder is then dried, and then the konjac skin and impurities are removed to obtain pure konjac ash powder;

[0029] (3) Next, konjac ash powder and konjac fine powder are uniformly mixed in a ratio of 40:100 by weight, and then stirred evenly for subsequent use;

[0030] (4) Then configure the alkaline water with a concentration of 2% for subsequent use, take the soda ash and then add it to cold boiled water and stir to dissolve;

[0031] (5) Then heat the weighed alkaline water to 70°C, then weigh konjac fine powder of one-thirtieth...

Embodiment 3

[0038] Concrete technical scheme, the invention provides a kind of preparation method of konjac tofu comprising the following steps:

[0039] (1) First, konjac fine powder is produced, specifically including washing and peeling the konjac, then cutting it into flakes, putting it in a dryer for drying, and then crushing it, grinding it into powder, and finally sieving it to obtain konjac essence Flour, ash and starch;

[0040] (2) The konjac ash powder is then dried, and then the konjac skin and impurities are removed to obtain pure konjac ash powder;

[0041] (3) Next, konjac ash powder and konjac fine powder are uniformly mixed in a ratio of 50:100 by weight, and then stirred evenly for subsequent use;

[0042] (4) Then configure the alkaline water with a concentration of 2% for subsequent use, take the soda ash and then add it to cold boiled water and stir to dissolve;

[0043] (5) Then heat the weighed alkaline water to 80°C, then weigh konjac fine powder of one-thirtieth...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a making method of konjac bean curds. The making method comprises the following steps of (1) making konjac refined powder: specially peeling konjac, performing dicing, performing drying by baking, performing crushing and performing screening so as to obtain the refined konjac powder, konjac powder and starch; (2) drying the konjac powder, and then performing impurity removal so as to obtain pure konjac powder; (3) uniformly mixing the konjac powder with the refined konjac powder in the ratio of the konjac powder to the refined konjac powder in percentage by weight being (1-5) to1000; (4) preparing alkaline water of which the concentration is 2% for standby application; (5) mixing the alkaline water of 65-80 DEG C with the refined konjac powder in the ratio of the alkaline water of 65-80 DEG C to the refined konjac powder in percentage by weight being (1-3) to 30, performing uniform stirring, and performing standing for one hour; (6) performing injection into a shaping vehicle through a refiner, and performing standing for 1-2 hours; (7) performing soaking with quick lime, and regulating the PH to 9-11; and (8) storing finished products. The konjac powder is added to the refined konjac powder, so that the konjac bean curds are made, and the made konjac bean curds are good in mouth feel and chewy.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing konjac tofu. Background technique [0002] Konjac flour is obtained by physical processing of konjac bulbs, and its main active ingredient is konjac glucomannan, which is a soluble dietary fiber. With its unique physical, chemical and medicinal value of glucomannan, konjac has preventive and therapeutic effects on human "civilized diseases" such as hyperlipidemia, high cholesterol, diabetes, obesity, and constipation. Konjac tofu is one of its main product forms. [0003] As a new type of health food, "Konjac Tofu" can be eaten alone or with other dishes. It tastes refreshing and delicious. The konjac tofu produced industrially at the present stage is made of konjac flour, which is stirred evenly with a certain amount of water, so that the konjac flour is fully swollen into konjac jelly; then the edible alkali is dissolved with a small amount of wa...

Claims

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Application Information

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IPC IPC(8): A23L19/10
CPCA23L19/115
Inventor 陈军
Owner LANGAO ZHUSHAN FOOD IND CO LTD