Konjac bean curd and handmade method thereof

A technology of konjac tofu and a production method, applied in the direction of food science and the like, can solve problems such as single production method, and achieve the effects of simple operation, easy realization and reduction of alkaline taste.

Inactive Publication Date: 2017-12-22
高玉华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But at present the production method of konjac tofu is relatively single, and based on industrialized production, people who like konjac tofu can only buy from the market. method is necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In the first aspect, a kind of konjac tofu is provided, which consists of the following effective components in parts by weight: 50 grams of konjac flour, 5 grams of edible alkaline noodles, and 2500 ml of purified water.

[0025] In the second aspect, a kind of manual production method of konjac tofu is provided, comprising the following steps:

[0026] (1) Use a household electronic mini scale to weigh 50 grams of the above-mentioned active ingredients konjac flour and 5 grams of edible soda noodles by weight, and use a measuring cup to measure 2500 ml of the above-mentioned effective ingredients pure water by weight;

[0027] (2) Take 500ml of pure water, boil it on high heat, pour it into a stainless steel container with edible alkali noodles, stir with chopsticks to fully dissolve the edible alkali noodles, and set aside;

[0028] (3) Bring the remaining pure water to a high heat in a stainless steel pot, turn off the heat, and cool down naturally. After the temper...

Embodiment 2

[0038] In the first aspect, a kind of konjac tofu is provided, which consists of the following effective components in parts by weight: 60 grams of konjac flour, 6 grams of edible alkaline noodles, and 3000 ml of purified water.

[0039] In the second aspect, a manual method for making konjac tofu is provided, and the specific operation steps are the same as in the first embodiment.

[0040] During the actual application of the present invention, the weight ratio of general konjac flour and the konjac bean curd that can finally be made is about 1:50, that is to say in embodiment one, the konjac flour of 50 grams can make the konjac bean curd of about 2500 grams, implement In Example 2, 60 grams of konjac flour can make about 3000 grams of konjac tofu, and the output is still acceptable. For an average family, it can be eaten for a week.

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PUM

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Abstract

The present invention discloses a konjac bean curd. The konjac bean curd comprises the following effective components in parts by weight: 50-60 parts of konjac flour, 5-6 parts of dietary alkali and 2,500-3,000 parts of pure water, and each of the raw materials is safe and easily obtained. At the same time, the present invention also discloses a handmade method of the konjac bean curd. The dietary alkali and konjac flour are respectively dissolved using different methods, and then the two materials are subjected to a gel reaction to produce the konjac bean curd. The method is simple and easy to realize, and controllable in whole processes, can help people to make the fresh, healthy and assured favorite food by themselves at home without leaving home, and enriches a table life of a majority of ordinary people.

Description

technical field [0001] The invention belongs to the technical field of food and food processing, and relates to konjac, in particular to konjac tofu and a preparation method thereof. Background technique [0002] Konjac is also called grinding taro, flower stalk lotus, hemp taro, snake head grass, flower stalk Araceae, etc. It belongs to the same family as taro, and belongs to the family Araceae in terms of plant classification. Konjac tofu made from konjac is not only rich in dietary fiber, but also easy to eat. It has a feeling of fullness and can be used as a staple food for weight loss. It is also rich in konjac glucomannan, which can effectively inhibit the intestinal absorption of fat-decomposed substances, effectively lower cholesterol, and has the functions of nourishing qi, regulating the stomach, nourishing yin and nourishing yin, It has the functions of detoxification and detoxification, beauty, weight loss and lowering cholesterol. It is an ideal nutritional and ...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/20
CPCA23L5/27A23L19/115
Inventor 高玉华
Owner 高玉华
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