CN1032999A - Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned - Google Patents
Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned Download PDFInfo
- Publication number
- CN1032999A CN1032999A CN87102111A CN87102111A CN1032999A CN 1032999 A CN1032999 A CN 1032999A CN 87102111 A CN87102111 A CN 87102111A CN 87102111 A CN87102111 A CN 87102111A CN 1032999 A CN1032999 A CN 1032999A
- Authority
- CN
- China
- Prior art keywords
- konjak
- tremella
- canned
- flavour
- swelling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned the present invention relates to a kind of foodstuff production method.The present invention with konjaku powder, toughness reducing agent, water through swelling, moulding, freezing, become a kind of mouthfeel, local flavor after thawing, dewatering and neither resemble common konjak tofu, do not resemble again and tell to distinguish the flavor of konjak tofu and modified konjaku bean curd, more do not resemble the new food of snow konjak.Be applicable to the konjak series foods exploitation.
Description
The present invention relates to a kind of food production and store method.
Konjaku is a kind of herbaceos perennial, and its economic product is the stem piece that underground part expands, and contains abundant nutrition and glucomannan composition, thereby konjaku more and more paid attention to by human, develops wide more and more deeply more.Its field mainly be eat, medicinal and other purposes.With regard to edible, konjak series foods mainly contains various konjak tofu (cake), soft sweets, beverage, jam, various invertibity food and makes other food of auxiliary material with konjaku powder.Konjak tofu ∥ (cake) is the typical case representative of konjak food, is human edible basic kinds, though when edible through rinsing, the cooking, still the continuous mouthfeel of feel property is not good enough, has dense konjaku penetrating odor, and carry, edible extremely inconvenient.
The object of the present invention is to provide a kind of new konjak food processing and store method, become the modified food of konjak tofu (cake) after making common konjak tofu (cake) through processing, its surface reticulates structure, and shape such as sponge are crisp as white fungus, no konjaku smell, white fungus delicate fragrance is arranged, and agreeable to the taste sense is good, and seasoning is easy, edible, easy to carry, the diverse sex change konjak tofu of its outward appearance and mouthfeel and konjak tofu.
For finishing above-mentioned task, the technical solution used in the present invention has: (1) is with the expanding treatment more than 2 hours under 32 ± 5 ℃ of conditions of konjaku powder and water.Add binder and toughness reducing agent during expanding treatment.(2) gel after expanded is put into the shaping dish and send into the cabinet of heating, make that temperature rises to 95 ℃ in the cabinet, and keep about 2 hours.(3) konjak tofu that will be shaped (cake) is put under the natural conditions and to be delivered in the freezer after the cooling freezingly again, freezes subzero 1～25 ℃ of temperature, takes out when being network structure inside and outside treating, thaws under natural temperature.(4) be reprocessed into different shape after thawing, through technologies such as rinsing, dehydration, acidleach, dehydration, dosing bottling, sterilization, checks.(5) as if no smart powder, available fresh Amorphophallus rivieri processing just will be handled fresh Amorphophallus rivieri by refined powder producing process.
Through the konjaku sex change food that above-mentioned process processing is preserved, its profile such as sponge, crisp as white fungus, no konjaku smell has white fungus delicate fragrance, and mouthfeel is good, and the seasoning cooking easily portably uses conveniently.
Embodiments of the invention are:
Get standard konjaku powder 10 grams, binder sodium carbonate or NaOH 1 gram, toughness reducing agent (C
6H
10O
5) n15 gram, running water 400 grams join swelling with 400 gram running water earlier and expand in the porcelain pot (except the iron container), add binder and toughness reducing agent then while stirring, treat that quiet swelling puts into the former of heating again and be shaped after 2 hours.After temperature rises to 95 ℃, be incubated 1.5～2 hours, then konjak tofu (cake) taken out and put into natural conditions and be cooled to that to put into freezer again behind the normal temperature freezing, freeze subzero 1 to～25 ℃ of temperature, when freezing more than 48 hours.During freezing end, surface and innerly constitute network structure is taken out and is at room temperature allowed it thaw and have elasticity.Shape on request again after thawing, meet food sanitation standard rear edible through rinsing, dehydration, acidleach, second dehydration, dosing sealed cans, sterilization processing, check.
This law is produced freezes its unique properties of konjak tofu, mainly is the silvery ear of flavor, crisp, fragrant and pleasant to taste, and invertibity is arranged, and snow konjak does not have invertibity. Equally, with attached flavor bean curd, the modification bean curd that conventional method is produced, also do not have invertibity after freezing, invertibity is arranged even be added with the konjak tofu of going back ative starch after freezing, its flavor taste is product of producing of method like this also.
Claims (3)
1, a kind of food processing store method, feature of the present invention is to make raw material with konjaku powder, makes toughness reducing agent with starch, through swelling, shaping, freezing, separate cold after dehydration or sealing sterilization preserve.
2, by the described method of claim 1, konjaku powder when it is characterized in that swelling: starch: the ratio of water is 2: 3: 80, infiltrating time 2 hours, 95 ℃ of constant temperature and keeping 1.5～2 hours during shaping.
3, by the described method of claim 1, it is characterized in that after swelling is shaped konjak tofu subzero 1～25 ℃ freezing more than 48 hours, surface and inside can thaw by outlet when being network structure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87102111A CN1032999A (en) | 1987-11-13 | 1987-11-13 | Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87102111A CN1032999A (en) | 1987-11-13 | 1987-11-13 | Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1032999A true CN1032999A (en) | 1989-05-24 |
Family
ID=4813821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN87102111A Pending CN1032999A (en) | 1987-11-13 | 1987-11-13 | Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1032999A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058380C (en) * | 1994-06-21 | 2000-11-15 | 湖南省安化县苍场魔芋食品厂 | Process for producing Binghua Amorphophallus rivieri slices, Binghua Amorphophallus rivieri slices and process for producing instant food thereof |
| CN1111360C (en) * | 1999-12-27 | 2003-06-18 | 周�高 | A kind of fresh bean curd |
| CN1129370C (en) * | 1999-12-27 | 2003-12-03 | 周�高 | Fresh bean curd and its producing process and equipment |
| CN102028166A (en) * | 2010-11-16 | 2011-04-27 | 岚皋县康森农业发展有限公司 | Konjac snow snack food and production process thereof |
| CN102125240A (en) * | 2010-12-14 | 2011-07-20 | 健盛食品股份有限公司 | Perpetration method of konjaku can and konjaku can prepared by using same |
| CN106490187A (en) * | 2016-12-21 | 2017-03-15 | 长沙五味神食品有限公司 | A kind of bean dregs bean curd and preparation method thereof |
| CN109105817A (en) * | 2018-07-18 | 2019-01-01 | 平昌县得胜小学 | A kind of preparation method of high-quality konjak tofu |
-
1987
- 1987-11-13 CN CN87102111A patent/CN1032999A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058380C (en) * | 1994-06-21 | 2000-11-15 | 湖南省安化县苍场魔芋食品厂 | Process for producing Binghua Amorphophallus rivieri slices, Binghua Amorphophallus rivieri slices and process for producing instant food thereof |
| CN1111360C (en) * | 1999-12-27 | 2003-06-18 | 周�高 | A kind of fresh bean curd |
| CN1129370C (en) * | 1999-12-27 | 2003-12-03 | 周�高 | Fresh bean curd and its producing process and equipment |
| CN102028166A (en) * | 2010-11-16 | 2011-04-27 | 岚皋县康森农业发展有限公司 | Konjac snow snack food and production process thereof |
| CN102028166B (en) * | 2010-11-16 | 2013-04-10 | 岚皋县康森农业发展有限公司 | Konjac snow snack food and production process thereof |
| CN102125240A (en) * | 2010-12-14 | 2011-07-20 | 健盛食品股份有限公司 | Perpetration method of konjaku can and konjaku can prepared by using same |
| CN102125240B (en) * | 2010-12-14 | 2013-03-27 | 健盛食品股份有限公司 | Perpetration method of konjaku can and konjaku can prepared by using same |
| CN106490187A (en) * | 2016-12-21 | 2017-03-15 | 长沙五味神食品有限公司 | A kind of bean dregs bean curd and preparation method thereof |
| CN109105817A (en) * | 2018-07-18 | 2019-01-01 | 平昌县得胜小学 | A kind of preparation method of high-quality konjak tofu |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102423079B (en) | Meat ball and processing technology thereof | |
| CN1322823C (en) | Instant bagged edible fungus and its making method | |
| CN102266112A (en) | Production method of frozen microwave instant food | |
| CN103330112A (en) | Gel property modifier of frozen surimi product, and application thereof | |
| CN101301058A (en) | Konjak foods | |
| CN1032999A (en) | Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned | |
| CN101861967A (en) | Seaweed and sweet potato chips and production method | |
| CN1073077A (en) | A kind of preparation method of potato food | |
| CN103340417A (en) | Meat paper and manufacturing method thereof | |
| CN103859427B (en) | A kind of preparation method of Western-style fry pork steak and product | |
| KR20030062941A (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN107594385A (en) | A kind of instant capsule sausage and preparation method thereof | |
| CN105639491B (en) | Fish bacon and preparation method thereof | |
| JP2949119B1 (en) | Powdered kimchi mixed condiment and method for producing the same | |
| CN102293308B (en) | Processing method of sugared white gourd in strips | |
| CN1125527A (en) | Konja health-care nutrition food and its manufacture method | |
| CN109362938A (en) | A kind of preparation method of ice cream persimmon | |
| CN1606925A (en) | Production method of dried tremella flavored freezing konjak can | |
| CN109645208A (en) | A kind of glycan taste ice cream preparation method | |
| CN101467639A (en) | Assorted garden stuff puffed food and method for producing the same | |
| KR20000039764A (en) | Method for preparing health drink | |
| CN108208599A (en) | A kind of processing technology of tasty dried beef slices | |
| CN1324985C (en) | Instant fresh-keeping bean curd, and its making method | |
| CN1256894C (en) | Method for cooking meat block | |
| CN107495141A (en) | A kind of processing method of cowboy's bone |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |