Preparation method of heat reversible konjak gel food

A technology of gel food and konjac, which is applied in the field of food preparation and thermoreversible konjac gel food preparation, can solve the problems of monotonous form, narrow edible range, and single ingredient of gel food, so as to achieve various forms and expand the scope of use , good taste effect
CN1650746AInactive Publication Date: 2005-08-10SHANGHAI JIAO TONG UNIV
1 Cites 31 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHANGHAI JIAO TONG UNIV
Publication Date
2005-08-10
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

A thermally reversible konjak gel food is prepared from the refined conjak starch through dispersing said refined konjak starch in water by stirring, laying aside to become sol, regulating pH=10-12, heating at 80-100 deg.C by water bath or steam to become gel, storing at 0-4 deg.C for 1-4 hr for becoming sol, mixing it with minced meat, and freezing-thawing. It can be coated on the surface of beef hamburger or meat balls for preventing the loss of liquid.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to a food preparation method, in particular to a thermoreversible konjac gel food preparation method, which is used in the technical field of food processing. technical background

[0002] Konjac, also known as konjac, is a perennial herb of the family Araceae. Konjac has a long history as medicinal and edible. Konjac is rich in nutrition and contains protein, fat, starch, dietary fiber, multivitamins, carbohydrates, glucomannan and mannose, calcium, phosphorus, iron, zinc, manganese, cobalt and other trace elements, as well as 17 amino acids, including 8 essential amino acids for the human body. Konjac fine powder contains 94 kinds of organic compounds, including androstenic acid and androstenone. Konjac glucomannan (konjac glucomannan, KGM) is the main component of konjac powder, and its chemical structure is formed by the polymerization of glucose and mannose residues with a molecular ratio of 1:1.6-1.7 through β-1,4 glycosi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More