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Minced garlic-flavor konjac maigre shrimp meat and preparation method thereof

A technology of konjacin and minced garlic, which is applied in the field of snack foods, can solve the problems of single nutrition, long cooling time, and not easy to chew, and achieve the effect of rich nutrition and improved satisfaction

Inactive Publication Date: 2018-10-12
湖南香生坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This konjac-like vegetarian meat-like food is relatively simple in nutrition because konjac has unique physiological activity and cannot be digested and absorbed by the human body. Although konjac is chewy, it is not easy to chew, and the satisfaction of eaters needs to be improved. ; and because the aging after extrusion molding in the prior art is either directly exposed to the air for aging at room temperature, or aged in water, the aging effect needs to be improved, and because of the direct exposure to the air, this will give harmful bacteria The possibility of intrusion shortens the shelf life of konjac food and brings certain risks to food safety, and the cooling time is long

Method used

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  • Minced garlic-flavor konjac maigre shrimp meat and preparation method thereof
  • Minced garlic-flavor konjac maigre shrimp meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Garlic-flavored konjac vegetable shrimp is prepared from the following raw materials in weight percentage: 80% konjac powder, 5% tapioca microporous starch, 4% potato starch, 1% water-soluble extract of Houttuynia cordata, fruit enzyme 1%, chili oil 0.4%, minced garlic 0.3%, nucleotide 1%, salt 5%, sugar 2%, edible alkali 0.3%. Wherein the water-soluble extract of Houttuynia cordata is obtained by boiling fresh Houttuynia cordata and water according to the weight ratio of 1:100 through high fire and low fire for 8 hours.

[0024] The preparation method comprises the steps of:

[0025] (1) Raw material preparation: prepare each raw material according to the ratio;

[0026] (2) Preparation of shelled shrimp embryos: prepare saline-alkali into an edible alkali solution with a mass concentration of 0.35% for later use, then konjac fine powder, tapioca microporous starch, potato starch and appropriate amount of water are mixed and emulsified, and then sent into a refiner. ...

Embodiment 2

[0035] Garlic-flavored konjac vegetable shrimp is prepared from the following raw materials in weight percentage: 75% konjac powder, 7% tapioca microporous starch, 5% potato starch, 3% water-soluble extract of Houttuynia cordata, fruit enzyme 0.5%, cooked chili oil 0.5%, minced garlic 0.4%, nucleotide 1%, salt 5.3%, sugar 2%, edible alkali 0.3%.

[0036] The preparation method is as in Example 1.

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Abstract

The invention discloses minced garlic-flavor konjac maigre shrimp meat. The maigre shrimp meat is prepared from the following raw materials in percentage by weight: 70-85% of refined konjac powder, 5-10% of microporous cassava starch, 3-5% of potato starch, 1-3% of water-soluble heartleaf houttuynia herb extract, 0.5-1% of fruit enzyme, 0.2-0.4% of chili oil, 0.3-0.7% of minced garlic, 1-2% of nucleotide, 5-6% of salt, 2-2.5% of white sugar and 0.3-0.35% of edible alkali. The maigre shrimp meat is richer in nutrients and suitable for children in mouth feel, so that the ''junk food'' concept ofready-to-eat products in the prior art is changed. Besides, the konjac maigre shrimp meat produced by the method not only is chewy, but also is easy to be chewed under certain strength, and improvesthe satisfaction of eaters to some extent.

Description

technical field [0001] The invention relates to the technical field of leisure food, in particular to a garlic-flavored konjac vegetable shrimp and a preparation method thereof. Background technique [0002] Along with modern food "natural, nutritious, healthy" needs, in recent years there have been many new types of leisure food, vegetable deep-processing varieties, or called leisure seasoning vegetable varieties emerge in endlessly, enriching the original leisure meat products, leisure bean products, The product structure is mainly recreational fish products. Konjac contains sixteen kinds of amino acids, ten kinds of mineral trace elements and rich dietary fiber, which has special effects on preventing and treating diabetes and high blood pressure; konjac is low in heat, low in fat and low in sugar, and is good for preventing and treating colon cancer, breast cancer and obesity It can be said to be a first-class food that not only satisfies the taste, but also cures disea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L29/30A23L33/10A23L33/105
CPCA23V2002/00A23L19/115A23L29/30A23L33/10A23L33/105A23V2200/12A23V2200/14A23V2250/21A23V2250/5118
Inventor 胡圣斌
Owner 湖南香生坊食品有限公司