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 kon

Method used

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  • Spicy and hot konjac instant food and preparation method thereof

Examples

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Example Embodiment

[0031] Example 1 Preparation of puffed konjac flour

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

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

[0034] Alcohol pickling: add ethanol and acid to the filtrate obtained in step B, continue stirring for 12 hours, centrifuge to obtain the filtrate, adjust the pH of the filtrate to 11-12, stand for 0.5 hours, and then centrifuge to obtain a precipitate for later use. The amount of ethanol added is such that the mass fraction of ethanol in the finally formed mixed solution is 1%, and the amount of acid added is such that the mass fraction of the acid solution in the finally formed mixed solution is 50%; the acid solution The filtrate described in step B is obtained after 8 days of natural fermentation.

[0035] Re-washing: add clear water to the precipi...

Example Embodiment

[0037] Example 2 Preparation and pretreatment of puffed konjac flour: Fresh konjac was selected and removed, sliced, dried, and ground to obtain ordinary konjac flour, which was used for later use.

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

[0039] Alcohol pickling: add ethanol and acid to the filtrate obtained in step B, continue stirring for 10 hours, centrifuge to obtain the filtrate, adjust the pH of the filtrate to 11-12, stand for 1 hour, and then centrifuge to obtain a precipitate for use. The amount of ethanol added is such that the mass fraction of ethanol in the final mixture is 5%, and the amount of acid added is such that the mass fraction of the acid in the final mixture is 20%; the acid The filtrate described in step B is obtained after 8 days of natural fermentation.

[0040] Re-washing: add clear water to the precipitate obtained in step C, continue to stir for ...

Example Embodiment

[0042] Example 3 Preparation of pickled pepper water

[0043] Take the following parts by weight: 3.5 parts of Sanjiao, 3.5 parts of ginger, 0.5 parts of green pepper, 0.2 parts of maltose, 0.2 parts of citric acid, 0.8 parts of salt, and 15 parts of water. After soaking for 3 months, take the soaking liquid as the soak Pepper water and set aside.

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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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