A kind of processing method of snow konjac leisure food
A processing method and technology of konjac, which is applied in the field of food processing, can solve the problems of konjac tofu such as long time, waste of raw materials, poor elasticity, etc., and achieve the effect of shortening cooking time, improving production efficiency and reducing time cost
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Embodiment 1
[0042] A processing method of snow konjac snack food, comprising the steps of:
[0043] 1) Preparation of konjac flour:
[0044] (1) Pre-treatment: peel fresh konjac, wash, and beat; (2) Low-temperature and high-pressure treatment: low-temperature and high-pressure treatment of konjac chips at a temperature of -5°C, a pressure of 500Mpa, and a time of 3 minutes; (3) add Enzymatic hydrolysis: After low-temperature and high-pressure treatment, add water and β-mannanase for hydrolysis at a hydrolysis temperature of 50°C; (4) Drying: The hydrolyzed konjac is subjected to centrifugal dehydration and drying at a drying temperature of 55°C to obtain fine powder of konjac.
[0045] 2) Add 10 times of water to the konjac flour, stir for 20 minutes, add edible alkali baking soda to adjust the pH to 10, let it stand for 20 minutes, put it in a pot for cooking, the cooking temperature is 80°C, and the cooking time is 30 minutes. Konjac tofu is prepared;
[0046] 3) Cool the konjac tofu ...
Embodiment 2
[0053] A processing method of snow konjac snack food, comprising the steps of:
[0054] 1) Preparation of konjac flour:
[0055](1) Pre-treatment: Peel fresh konjac, wash, and beat; (2) Low-temperature and high-pressure treatment: Low-temperature and high-pressure treatment of konjac slices at a temperature of 0°C, a pressure of 550mpa, and a time of 5 minutes; (3) Add enzymes Hydrolysis: After low-temperature and high-pressure treatment, add water and β-mannanase for hydrolysis at a temperature of 60°C; (4) Drying: Centrifuge and dry the hydrolyzed konjac at a drying temperature of 70°C to obtain fine powder of konjac.
[0056] 2) Add 20 times of water to the konjac powder, stir, stir for 30 minutes, and add edible alkali baking soda to adjust the pH to 12, let it stand for 30 minutes, put it in a pot for cooking, the cooking temperature is 100°C, and the cooking time is 40 minutes, Konjac tofu is prepared;
[0057] 3) Cool the konjac tofu in step 2) to room temperature nat...
Embodiment 3
[0064] A processing method of snow konjac snack food, comprising the steps of:
[0065] 1) Preparation of konjac flour:
[0066] (1) Pre-treatment: Peel fresh konjac, wash, and beat; (2) Low-temperature and high-pressure treatment: Konjac chips are subjected to low-temperature and high-pressure treatment at a temperature of -2°C, a pressure of 520 mpa, and a time of 4 minutes; (3) adding Enzymatic hydrolysis: after low-temperature and high-pressure treatment, add water and β-mannanase for hydrolysis at a hydrolysis temperature of 55°C; (4) Drying: Centrifuge and dry the hydrolyzed konjac at a drying temperature of 60°C to obtain fine konjac powder.
[0067] 2) Add 15 times of water to the konjac powder, stir, stir for 25 minutes, and add edible alkali baking soda to adjust the pH to 11, let it stand for 25 minutes, put it in a pot for cooking, the cooking temperature is 90°C, and the cooking time is 35 minutes, Konjac tofu is prepared;
[0068] 3) Cool the konjac tofu in ste...
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