CN103431062A - Preparation method of konjak tofu - Google Patents
Preparation method of konjak tofu Download PDFInfo
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- CN103431062A CN103431062A CN2013103785146A CN201310378514A CN103431062A CN 103431062 A CN103431062 A CN 103431062A CN 2013103785146 A CN2013103785146 A CN 2013103785146A CN 201310378514 A CN201310378514 A CN 201310378514A CN 103431062 A CN103431062 A CN 103431062A
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- konjak
- konjak tofu
- limewash
- filtrate
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Abstract
The invention relates to a preparation method of konjak tofu. The preparation method comprises the following steps: collecting fresh konjak, skinning and well cooking; mixing chrysanthemums, honeysuckle flowers and water at a weight ratio of 1:1:10 to obtain a mixture, heating the mixture to 100 DEG C, preserving heat for 30 minutes and filtering to obtain a filtrate; grinding the filtrate and the konjak in the step 1 into a thick liquid; and mixing the thick liquid with lime water which accounts for 20% of total weight of the thick liquid, cooking for boiling at high temperature to form a porridge shape, and cooling. The medical konjak tofu prepared by the preparation method is fragrant and tender and has an effect of clearing away heat and toxic materials, and the preparation is simple.
Description
Technical field
The present invention relates to a kind of konjak tofu preparation method.
Technical background
Konjaku (Amorphophallus Blume) is Araeceae Amorphophallus plant, in being distributed in, day and Southeast Asia.The records such as Compendium of Material Medica: konjaku is cold in nature, flavor is flat, and its alkaloid is poisonous, and the detoxification of can subsiding a swelling that is used as medicine is among the people commonly used with treatment venomous snake bite, nameless gall, the tuberculosis of cervical lymph nodes, scald etc.Be difficult under one's belt as its glucomannoglycan of dietetic food the digestion that is decomposed, and it is digested in enteron aisle, promote that intestines are secretion and the activation of enzyme, unnecessary fat and harmful substance are removed external, to obesity, diabetes, high cholesterol, habitual constipation, hemorrhoid, stomach trouble, cancer of the esophagus, lung cancer and because of the too low intestinal cancer caused of fiber intake etc., curative effect is preferably arranged.
So, for edible medicinal all very strong konjakus, be extraordinary introduction for health products, therefore, the inventor is for konjak tofu in the market, and having developed that a kind of making gets up is simple and clearing heat and detoxicating konjak tofu.
Summary of the invention
The present invention seeks to for the prior art defect, invent a kind of konjak tofu preparation method, the bean curd of the konjaku that this preparation method prepares is fragrant tender and clearing heat and detoxicating, and makes simple.
For solving the problems of the technologies described above, the present invention has adopted following technical scheme:
A kind of konjak tofu preparation method comprises the following steps:
1, gather the fresh Amorphophallus rivieri peeling, boil;
2, use chrysanthemum, honeysuckle, water with weight proportion ratio 1:1:10 proportioning, then be heated to 100 ℃ and keep 30 minutes, then carry out filtrate;
3, carry out defibrination with the filtrate of step 2 and the konjaku of step 1;
4, the slurry of step 3 and the limewash that accounts for volume of slurry total amount 20% are mixed to rear high-temperature boiling and become the gruel shape, cooling getting final product.
The detoxification limewash that the concentration of the limewash in step 4 is 0.1%.
Compared with prior art, the present invention has following advantage and disadvantage:
1, konjak tofu preparation method's of the present invention advantage is, makes simply and, for hot summer, has well clearing heat and detoxicating health-care effect.
2, the further advantage of konjak tofu preparation method of the present invention is, has increased the auxiliary medicinal material of chrysanthemum, honeysuckle in technique, preventing cold not only, and the konjak tofu toughness of making is more sufficient.
3, konjak tofu preparation method of the present invention again a step advantage be that the limewash that this technique is used, completed detoxification, and, without gypsum, belong to healthy food.
The specific embodiment
Further describe the present invention referring to the specific embodiment, can implement according to this with reference to the specification word to make those skilled in the art, protection domain of the present invention is not limited by embodiments of the present invention.
Embodiment 1:
A kind of konjak tofu preparation method comprises the following steps:
1, gather the peeling of 10kg fresh Amorphophallus rivieri, boil;
2, be mixed and heated to 100 ℃ with chrysanthemum 2kg, honeysuckle 2kg, water 20kg and keep 30 minutes, then carry out filtrate;
3, carry out defibrination with the filtrate of step 2 and the konjaku of step 1;
4, the slurry of step 3 and the limewash that accounts for volume of slurry total amount 20% are mixed to rear high-temperature boiling and become the gruel shape, cooling getting final product.
The detoxification limewash that the concentration of the limewash in step 4 is 0.1%.
Konjak tofu preparation method of the present invention, the bean curd of the konjaku that this preparation method prepares is fragrant tender and clearing heat and detoxicating, and makes simple.
Embodiment 2:
A kind of konjak tofu preparation method comprises the following steps:
1, gather the peeling of 20kg fresh Amorphophallus rivieri, boil;
2, be mixed and heated to 100 ℃ with chrysanthemum 3kg, honeysuckle 3kg, water 30kg and keep 30 minutes, then carry out filtrate;
3, carry out defibrination with the filtrate of step 2 and the konjaku of step 1;
4, the slurry of slurry step 3 becomes the gruel shape, cooling getting final product with high-temperature boiling after the limewash mixing that accounts for volume of slurry total amount 20%.
The detoxification limewash that the concentration of the limewash in step 4 is 0.1%.
Konjak tofu preparation method of the present invention, the bean curd of the konjaku that this preparation method prepares is fragrant tender and clearing heat and detoxicating, and makes simple.
Claims (2)
1. a konjak tofu preparation method is characterized in that: comprise the following steps:
1) gather the fresh Amorphophallus rivieri peeling, boil;
2) use chrysanthemum, honeysuckle, water with weight proportion ratio 1:1:10 proportioning, then be heated to 100 ℃ and keep 30 minutes, then carry out filtrate;
3) carry out defibrination with the filtrate of step 2 and the konjaku of step 1;
4) slurry of step 3 and the limewash that accounts for volume of slurry total amount 20% are mixed to rear high-temperature boiling and become the gruel shape, cooling getting final product.
2. konjak tofu preparation method according to claim 1, is characterized in that: the detoxification limewash that the concentration of the limewash in step 4 is 0.1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103785146A CN103431062A (en) | 2013-08-27 | 2013-08-27 | Preparation method of konjak tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103785146A CN103431062A (en) | 2013-08-27 | 2013-08-27 | Preparation method of konjak tofu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103431062A true CN103431062A (en) | 2013-12-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103785146A Pending CN103431062A (en) | 2013-08-27 | 2013-08-27 | Preparation method of konjak tofu |
Country Status (1)
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| CN (1) | CN103431062A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999951A (en) * | 2014-06-20 | 2014-08-27 | 刘新霞 | Making process of Chuzhou chrysanthemum bean curd |
| CN104351687A (en) * | 2014-11-17 | 2015-02-18 | 贵州省台江华农生态农业开发有限公司 | Konjac bean curd and production method thereof |
| CN105660878A (en) * | 2016-01-25 | 2016-06-15 | 百色学院 | Method for manufacturing konjak tofu with cucumbers and edible fungi |
| CN105831651A (en) * | 2016-03-28 | 2016-08-10 | 佛坪县康之源农业科技有限责任公司 | Selenium-rich konjak bean curd and preparation method thereof |
| CN106418347A (en) * | 2016-11-29 | 2017-02-22 | 秀山天源豆制品有限公司 | Special cooking forming box for konjak tofu |
Citations (5)
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| CN1398543A (en) * | 2002-08-28 | 2003-02-26 | 王洪秀 | Process of making instant konjaku food |
| CN101077149A (en) * | 2006-05-23 | 2007-11-28 | 黑龙江大学 | Bean product with keeping from catching cold function and its manufacturing method |
| CN102657317A (en) * | 2012-05-29 | 2012-09-12 | 湖南书望家食品有限责任公司 | Dry konjac and manufacturing method thereof |
| CN102715389A (en) * | 2012-06-18 | 2012-10-10 | 福建省宁德旭升综合农业开发有限公司 | Health-care honeysuckle functional jelly and method for preparing same |
| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
-
2013
- 2013-08-27 CN CN2013103785146A patent/CN103431062A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398543A (en) * | 2002-08-28 | 2003-02-26 | 王洪秀 | Process of making instant konjaku food |
| CN101077149A (en) * | 2006-05-23 | 2007-11-28 | 黑龙江大学 | Bean product with keeping from catching cold function and its manufacturing method |
| CN102657317A (en) * | 2012-05-29 | 2012-09-12 | 湖南书望家食品有限责任公司 | Dry konjac and manufacturing method thereof |
| CN102715389A (en) * | 2012-06-18 | 2012-10-10 | 福建省宁德旭升综合农业开发有限公司 | Health-care honeysuckle functional jelly and method for preparing same |
| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
Non-Patent Citations (2)
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| 张和义: "《魔芋栽培于加工利用新技术》", 30 June 2009, 金盾出版社 * |
| 李蜜等: "《魔芋栽培与加工实用技术》", 30 June 1994, 湖南科学技术出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999951A (en) * | 2014-06-20 | 2014-08-27 | 刘新霞 | Making process of Chuzhou chrysanthemum bean curd |
| CN103999951B (en) * | 2014-06-20 | 2016-05-04 | 刘新霞 | A kind of manufacture craft of Chu chrysanthemum bean curd |
| CN104351687A (en) * | 2014-11-17 | 2015-02-18 | 贵州省台江华农生态农业开发有限公司 | Konjac bean curd and production method thereof |
| CN104351687B (en) * | 2014-11-17 | 2017-08-25 | 贵州省台江华农生态农业开发有限公司 | A kind of konjak tofu and preparation method thereof |
| CN105660878A (en) * | 2016-01-25 | 2016-06-15 | 百色学院 | Method for manufacturing konjak tofu with cucumbers and edible fungi |
| CN105831651A (en) * | 2016-03-28 | 2016-08-10 | 佛坪县康之源农业科技有限责任公司 | Selenium-rich konjak bean curd and preparation method thereof |
| CN106418347A (en) * | 2016-11-29 | 2017-02-22 | 秀山天源豆制品有限公司 | Special cooking forming box for konjak tofu |
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Application publication date: 20131211 |