Processing method of konjak tofu

A processing method and technology of konjac tofu, applied in the field of food processing, can solve the problems of huge waste of water resources, large fishy odor, poor removal effect, etc., and achieve the effects of saving water and labor, good taste and nutritional value

Inactive Publication Date: 2017-11-24
安康市纤纤魔芋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] But konjac contains alkaloids, and the processed konjac fine powder also contains a small amount of alkaloids. If the alkaloids are not removed thoroughly, not only the fishy smell will be strong, but also the tongue and pharynx will be strongly stimulated. Existing The method of removing the alkaloids of konjac itself, in the prior art, the treatment methods of alkaloids mostly adopt simple ultrasonic wave and ethanol immersion, but the simple ultrasonic removal effect is not good, and if ethanol immersion is used to remove it, the final production and processing into konjac tofu It is necessary and urgent to choose a healthy and fast method for removing alkaloids before eating.

Method used

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  • Processing method of konjak tofu

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Effect test

Embodiment 1

[0019] Concrete technical scheme, the invention provides a kind of processing method of konjac tofu, it is characterized in that: comprise the following steps:

[0020] (1) Select fresh konjac, carefully remove the buds in the middle of the konjac and the black skin outside the konjac, and then pour it into the taro washing machine for cleaning;

[0021] (2) Pour the fresh konjac cleaned in the previous step into the crusher for crushing, and add an appropriate amount of clear water to dilute;

[0022] (3) Dehydrating the diluted konjac and water through a high-speed centrifuge, and removing particles less than 120 meshes by high-speed centrifugal dehydration to obtain konjac fine powder particles, and obtain konjac fine powder particles;

[0023] (4) Pour the dehydrated konjac fine powder granules into the expansion tank, then add pure water and stir continuously to obtain the konjac solution;

[0024] (5) Konjac solution after puffing and calcium hydroxide are stirred and g...

Embodiment 2

[0028] Concrete technical scheme, the invention provides a kind of processing method of konjac tofu, it is characterized in that: comprise the following steps:

[0029] (1) Select fresh konjac, carefully remove the buds in the middle of the konjac and the black skin outside the konjac, and then pour it into the taro washing machine for cleaning;

[0030] (2) Pour the fresh konjac cleaned in the previous step into the crusher for crushing, and add an appropriate amount of clear water to dilute;

[0031] (3) within 10s, the konjac and water after dilution are dehydrated by a high-speed centrifuge, and the konjac fine powder particles are obtained after the high-speed centrifugal dehydration removes particles less than 120 meshes, and the konjac fine powder particles are obtained;

[0032] (4) Pour the dehydrated konjac fine powder granules into the expansion tank, then add pure water and stir continuously to obtain the konjac solution;

[0033] (5) Konjac solution after puffing...

Embodiment 3

[0037] Concrete technical scheme, the invention provides a kind of processing method of konjac tofu, it is characterized in that: comprise the following steps:

[0038] (1) Select fresh konjac, carefully remove the buds in the middle of the konjac and the black skin outside the konjac, and then pour it into the taro washing machine for cleaning;

[0039] (2) Pour the fresh konjac cleaned in the previous step into the crusher for crushing, add an appropriate amount of clear water to dilute, and the ratio of the quality of the added clear water to konjac is 2:1;

[0040] (3) Dehydrating the diluted konjac and water through a high-speed centrifuge, and removing particles less than 120 meshes by high-speed centrifugal dehydration to obtain konjac fine powder particles, and obtain konjac fine powder particles;

[0041] (4) Pour the dehydrated konjac fine powder granules into the expansion tank, then add pure water and stir continuously to obtain the konjac solution;

[0042] (5) K...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a processing method of konjak tofu. The processing method of konjak tofu is characterized by comprising the following steps: fresh konjak is selected and cleaned, buds and coats are removed; the obtained konjak is crushed and diluted with clear water; high-speed centrifugal dewatering is performed for removal of particles with the fineness smaller than 120 meshes, and konjak powder particles are obtained; the konjak powder particles are expanded with purified water and stirred, and a konjak solution is obtained; the konjak solution and calcium hydroxide are subjected to high-speed stirring and gelatinized; the obtained material is poured in a molding box to be left to stand, and slicing and packaging are performed after molding. Alkaloid in the konjak can be safely and thoroughly removed with the processing method, the konjak tofu production operation is simple, time and labor are saved, and the konjak tofu has very good taste and nutritional value.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of konjac tofu. Background technique [0002] Konjac (jǔruò), commonly known as konjac, also known as konjac, is a perennial herb of the Araceae family, and it was also called demon taro in ancient China. Konjac has been known as "removing intestinal sand" since ancient times. The nutritional and health care function of konjac is to play the role of dietary fiber in regulating nutritional imbalances, such as preventing and treating constipation, lowering blood fat, lowering blood sugar, weight loss and bodybuilding. "Konjac tofu" is a new type of konjac health food at this stage. It can be eaten alone or combined with other ingredients to form dishes in daily life. It has very good nutritional value and taste, so it is very popular among the general public. [0003] But konjac contains alkaloids, and the processed konjac fine powder also contains a s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10
CPCA23L19/115
Inventor 鲍洪明
Owner 安康市纤纤魔芋生物科技有限公司
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