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Spicy and hot konjac instant food and preparation method thereof

A kind of instant food and spicy technology, which is applied in the directions of food ingredients, food forming, and function of food ingredients, etc., can solve the problem that the steps of konjac tofu cannot be omitted, and achieve the effects of uniform appearance, easy storage and promotion of metabolism.

Inactive Publication Date: 2018-12-04
李秀花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the public uses the purified konjac flour to make better konjac tofu more easily, it cannot avoid the traditional steps of preparing konjac tofu
In addition to the subsequent cooking of konjac tofu, it is still a complicated and cumbersome process to enter the delicious konjac food

Method used

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  • Spicy and hot konjac instant food and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0031] The preparation of embodiment 1 puffed konjac flour

[0032] Pretreatment: Fresh konjac is selected and removed, sliced, dried, and ground to obtain ordinary konjac powder for later use.

[0033] Initial washing: add clear water to the common konjac flour, continue to stir for 5 hours, and centrifuge to obtain the filtrate for later use.

[0034] Alcohol pickling: add ethanol and acid solution to the filtrate obtained in step B, continue to stir for 12 hours, and centrifuge to obtain the filtrate, then adjust the pH of the filtrate to 11-12, let it stand for 0.5 hours, and then centrifuge to obtain a precipitate for later use. The add-on of described ethanol is to make the massfraction of ethanol in the mixed solution that finally forms is 1%, the add-on of described acid solution is to make the massfraction of acid solution in the mixed solution finally formed be 50%; Obtained after 8 days of natural fermentation for the filtrate described in step B.

[0035] Re-wash...

Embodiment 2

[0037] Example 2 Preparation and pretreatment of puffed konjac flour: fresh konjac is selected and removed, sliced, dried, and ground to obtain ordinary konjac flour for subsequent use.

[0038] Initial washing: add clear water to the common konjac flour, continue to stir for 6 hours, and centrifuge to obtain the filtrate for later use.

[0039] Alcohol pickling: add ethanol and acid solution to the filtrate obtained in step B, continue to stir for 10 hours, centrifuge to obtain the filtrate, adjust the pH of the filtrate to 11-12, let it stand for 1 hour, and then centrifuge to obtain a precipitate for later use. The add-on of described ethanol is to make the massfraction of ethanol in the mixed solution that finally forms is 5%, the add-on of described acid solution is to make the massfraction of acid solution in the mixed solution finally formed be 20%; Obtained after 8 days of natural fermentation for the filtrate described in step B.

[0040] Re-washing: add clear water ...

Embodiment 3

[0042] The preparation of embodiment 3 pickled pepper water

[0043]Take the following materials in parts by weight: 3.5 parts of Sansho pepper, 3.5 parts of old ginger, 0.5 part of green pepper, 0.2 part of maltose, 0.2 part of citric acid, 0.8 part of salt, and 15 parts of water. After soaking for 3 months, take the soaking liquid as a bubble Pepper water for later use.

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Abstract

The invention relates to a spicy and hot konjac instant food and a preparation method thereof. The spicy and hot konjac instant food consists of an instant konjac flour bag, a pickled pepper water bagand a spicy and hot seasoning bag. The instant konjac flour contains puffed konjac flour, and the puffed konjac flour is prepared by the steps of pretreating, initial washing, ethanol and acid liquorwashing, additional washing, drying and puffing. According to the spicy and hot konjac instant food, since a unique preparation process is used to make the instant konjac flour, the instant konjac flour can be brewed quickly into konjac tofu with boiled water, and the konjac tofu is good in elasticity, free of peculiar smell, fine and smooth, uniform, smooth and glossy in appearance, and like bitty cream; and the pickled pepper water and the spicy and hot seasonings are added together, thus obtaining a delicious and healthy spicy and hot flavor food. The spicy and hot konjac instant food, inthe form of the invention, is convenient for storage and consumption, and can be used as a daily diet to be regularly eaten.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a konjac instant food and a preparation method thereof. Background technique [0002] Konjac is a perennial root tuber herbaceous plant of the family Azurite, mainly produced in the tropical and subtropical regions of the Eastern Hemisphere, and China is one of its origins. Mountains are distributed. There are many kinds of konjac. There are more than 260 varieties in the world, and 21 kinds in China, 8 of which are endemic to China. [0003] The history of the application of konjac in our country was first seen in Tao Hongjing's "Bielu of Famous Doctors" in the Wei and Jin Dynasties. It was first recorded that konjac was used as a medicine, and it was recorded in medical works of all subsequent dynasties. "Compendium of Materia Medica" introduced in detail the methods of taking, processing and preparing konjac as a traditional Chinese medicine. [0004] Konjac is a beneficial a...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L7/161A23L29/00A23P30/34
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/332A23V2200/326A23V2200/3262A23V2200/328A23V2250/032A23V2250/21A23V2250/616
Inventor 李秀花邓会娥
Owner 李秀花
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