Production method of frozen konjac

Abstract

The present invention relates to the field of food processing and particularly relates to a production method of frozen konjac. The method comprises the following steps: raw material preparing, stirring and puffing, static puffing, refining and stirring, gelation treating, extrusion molding, heat shaping, cutting, water permeating, quick-freezing, thawing and dehydrating. The production method overcomes the shortcomings of the prior art that the manufacture time and period of the frozen konjac are long, processes are complicated, device costs are high, manual operation is inconvenient, etc. Compared with the frozen konjac manufactured by the traditional method, the manufactured frozen konjac by the method is good in mouthfeel; the manufacture time is short; the method is simple and easy; the device cost is low; and the manual operation is convenient.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of snow konjac. 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. Snow konjac is favored by the market because of its smooth taste, porous and easy to taste, low sugar, low fat, low energy, rich in vitamins and cellulose, and can prevent and treat many common chronic diseases of the digestive system. [0003] The traditional method of making snow konjac requires multiple steps of low-temperature freezing, thawing, and storage transfer. The whole process takes about 72 hours or more. [0004] The traditional method takes a long time to produce, the cost of equipment is high, it is not convenient for manual operation, and it is difficult to mass produce. Moreover, the finished snow konjac tends to have a hard taste and is not easy to cook. A...

AI Technical Summary

Problems solved by technology

[0004] The traditional method takes a long time to produce, the cost of equipment is high, it is not convenient for manual operation, and it is difficult to mass produce

In addition, the finished snow konjac tends to harden in taste and is not easy to cook. At the same time, due to the long freezing time, the ice crystals formed inside the konjac are large, and the nutrients will be lost with water after the ice is melted.