Method for performing long-term color protection and quality guaranteeing of konjak bean curds

A technology of konjac tofu and color protection, which is applied in food preservation, food science, food ingredients containing natural extracts, etc., can solve the problems of use restrictions, and achieve the effect of maintaining flavor, broad-spectrum antibacterial ability, and broad-spectrum and high-efficiency antibacterial effect

Inactive Publication Date: 2018-06-15
安徽旺德福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, concerns about its toxicity have limited its application. Some countries such as Japan have stopped the production of sodium benzoate and restricted its use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Step 1: configuring the water extract of the traditional Chinese medicine composition.

[0021] Take 50g of fetal chrysanthemum, lotus seed core, tangerine peel, mint, and light bamboo leaves each (the above traditional Chinese medicines are all dried), soak in a small amount of pure water for 1 hour, then add 500ml of water to the Chinese medicine composition, boil for 30 minutes, and filter out the juice; Water 500ml, boil for 20min, filter, combine the filtrate obtained twice before and after, and dilute to 1000ml with purified water.

[0022] Step 2: Prepare compound fresh-keeping solution.

[0023] Boil pure water for 5 minutes, add citric acid, adjust the pH value to 4-4.2, add 6% sodium chloride, 0.08% sodium dehydroacetate and 0.3% calcium chloride, and stir evenly.

[0024] Step 3: Traditional Chinese medicine fumigation.

[0025] Heat the water extract of the traditional Chinese medicine composition prepared in step 1 to boiling, and fumigate the prepared ko...

Embodiment 2

[0033] Step 1: configuring the water extract of the traditional Chinese medicine composition.

[0034] Take 50g each of dandelion, fetal chrysanthemum, lotus seed core, tangerine peel, mint, and light bamboo leaves (the above traditional Chinese medicines are all dried), soak in a small amount of pure water for 1 hour, then add 500ml of water to the Chinese medicine composition, boil for 30 minutes, and filter out the juice; Add another 500ml of water, boil for 20min, filter, combine the filtrate obtained twice before and after, and dilute to 1000ml with purified water.

[0035] Step 2: Prepare compound fresh-keeping solution.

[0036] Boil pure water for 5 minutes, add citric acid, adjust the pH value to 4-4.2, add 6% sodium chloride, 0.08% sodium dehydroacetate and 0.3% calcium chloride, and stir evenly.

[0037] Step 3: Traditional Chinese medicine fumigation.

[0038] Heat the water extract of the traditional Chinese medicine composition prepared in step 1 to boiling, an...

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PUM

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Abstract

The invention provides a method for performing long-term color protection and quality guaranteeing of konjak bean curds, and relates to the technical field of food antisepsis. The method comprises thefollowing steps of fumigating and steaming the konjak bean curds with a water extract of edible traditional Chinese medicines, then cooking the konjak bean curds with composite fresh keeping fluid, placing the cooked konjak bean curds in a room-temperature traditional Chinese medicine water extract, performing exhausting, performing plastic packaging and preservation, and finally putting sealed products in a sterilizing kettle for sterilization. Through adoption of the method disclosed by the invention, the defects in the prior art that the quality guarantee period is short, food additives influence body health, before the konjak bean curds are eaten, the working procedure is complex and operation is inconvenient are overcome. The konjak bean curds processed by the method can be cooked after being rinsed with clean water, and are non-toxic and harmless, and excellent in mouth feel and flavor, and the quality guarantee period of the konjak bean curds under sealed packaging at room temperature can reach 10 months or above.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a method for long-term color and quality preservation of konjac tofu. Background technique [0002] With the improvement of material living standards, people no longer blindly pursue high-sugar and high-fat diets, but turn to healthier foods. Konjac tofu is favored by the market because it is low in sugar, low in fat, low in energy, rich in vitamins and cellulose, and can prevent and treat many common chronic diseases of the digestive system. [0003] The konjac tofu produced by the traditional method has a short shelf life, and the process before eating is complicated, requiring multiple processes such as washing in water, soaking, and boiling to remove the alkaline taste, and the operation is inconvenient. Sodium benzoate and sodium sulfite are commonly used in the prior art to sterilize and keep konjac tofu fresh. [0004] Studies have found that sodium benzoate ca...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/41A23L3/3472
CPCA23L3/3472A23L5/41A23L19/115A23V2002/00A23V2250/21
Inventor 张志徐雷雷贾德容彭忠孝王军张亚杰姜志昆
Owner 安徽旺德福食品有限公司
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