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Production method of standardized konjac food

A production method and food technology, applied in the directions of food composition, food science, application, etc., can solve the problems of konjac food taste, flavor influence, etc., achieve the effect of increasing production capacity and economic benefits, reducing production time, and improving product quality

Inactive Publication Date: 2018-08-28
四川万良食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It can be seen from this that in the prior art, there are countless technical solutions for eating konjac and then processing it into konjac food, and all of them can have an impact on the mouthfeel, local flavor, etc. of konjac food

Method used

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Embodiment

[0027] In the actual production process, the technical solution of the present invention can be embodied through the following process:

[0028] 1. Ingredients

[0029] The batcher first cleans the batching room, keeps the room tidy, and prepares the ingredients. According to the daily production instructions of the production manager, the batcher first recognizes and prepares the required raw and auxiliary materials, and calculates the weight according to the prescribed formula ratio. Turn on the electronic scale, peel off the tare first, then weigh (net weight), prepare the raw materials required for the day’s production, and place them in the specified position for use. After the ingredients are prepared, the ingredients must be re-checked and recorded to prevent mistakes , After the batching is completed, the batching room should be cleaned immediately to keep the room clean. The batching staff should regularly observe and control the temperature and humidity in the batchi...

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Abstract

The invention discloses a production method of standardized konjac food. The production method comprises the following specific working flows: batching operation, water penetration operation, boilingoperation, centrifugal dewatering operation, material mixing operation, bagging operation, sterilizing operation, box packing operation and the like. The production method disclosed by the invention is reasonable in arrangement and suitable for a large-scale batch production mode, can improve the quality of products, is easy to carry out and has positive effects on improving the productive capacity and economic benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of standardized konjac food. Background technique [0002] Taro (Amorphophallus konjac) is a perennial herb. In ancient China, it was also called demon taro. Konjac has been known as "removing intestinal sand" since ancient times. It is a perennial herb growing in mountains at an altitude of 250-2500 meters. Konjac grows in sparse forests and has the functions of lowering blood sugar, lowering blood fat, lowering blood pressure, anti-cancer and anti-cancer, delaying aging, reducing swelling, dispelling toxins, beautifying the skin, dredging the veins, losing weight, laxative, and appetizing. For this reason, konjac is known as one of the top ten health foods. [0003] In the prior art, the development and edible fields of konjac food are more and more extensive, such as the patent No. CN200910191553.9 "Method for Making Konjac Tofu with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10
CPCA23V2002/00A23L19/115A23V2250/032
Inventor 杨勇进
Owner 四川万良食品科技有限公司
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