CN104381904B - Spicy instant konjaku food and preparation method thereof - Google Patents
Spicy instant konjaku food and preparation method thereof Download PDFInfo
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- CN104381904B CN104381904B CN201410723017.XA CN201410723017A CN104381904B CN 104381904 B CN104381904 B CN 104381904B CN 201410723017 A CN201410723017 A CN 201410723017A CN 104381904 B CN104381904 B CN 104381904B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a spicy instant konjaku food and a preparation method thereof. The spicy instant konjaku food is composed of an instant konjaku flour bag, a pickled chili water bag and a spicy seasoning bag, wherein the instant konjaku flour comprises bulked konjaku flour, the bulked konjaku flour is prepared by the steps of pretreating, washing for the first time, washing with alcoholic acid, washing for the second time, drying and bulking. According to the spicy instant konjaku food provided by the invention, the instant konjaku flour is prepared by a unique preparation process, so that konjaku tofu which has good elasticity and no foreign taste, is fine and smooth, has a uniform appearance and white color and luster, and looks like gel can be rapidly brewed with boiled water; and pickled chili water and spicy seasonings are added so that the palatable and healthy spicy flavored food is obtained. The konjaku food with the form is convenient to store and eat, and can be usually eaten as a daily diet.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of convenience food of giantarum and preparation method thereof.
Background technology
Amorphophallus day Cyanastraceae perennial root stem tuber herbaceous plant, mainly originates in the Eastern Hemisphere torrid zone, subtropical zone, China
For one of original producton location, everywhere, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, the province mountain area such as Taiwan it is equal
It is distributed.Amorphophallus species are a lot, and there is more than 260 kind in the whole world, and China has 21 kinds, wherein 8 kinds peculiar for China.
China early sees Wei Jin period Tao Hongjings with regard to the applicating history of konjaku《Mingyi Bielu》, head load konjaku conducts
Medicine, later the successive dynasties doctor write compile.《Compendium of Materia Medica》Describe konjaku taking, processing and modulation methods as Chinese medicine in detail
Method.
Konjaku is beneficial basic food, the people excessive to edible animal acid food, and konjaku is eaten in collocation, can reach
Food acid, soda balance, it is favourable to health.At present, all over the world to konjaku many clinical examinations have been made in health care, medical function
Research is tested, conclusion is basically identical, wherein main component konjaku glucomannan belongs to water-soluble hemicellulose, its nutrition and health care for projecting
Function is the adjustment effect that can play dietary fiber to nutrient balance, contained non-aqueous in the greengrocery such as it and Chinese cabbage, celery
Property fiber enter that original shape discharge person after human body is different, it can participate in the metabolism of human body and affect enterobacteriaceae to beneficial to health
Direction change.Konjaku except containing in addition to a large amount of Glucomannans, also containing alkaloid, pectin, the necessary amino acid of 17 kinds of human bodies and
10 kinds of mineral trace elements and abundant food fiber, are the living nature uniquely plants containing a large amount of Glucomannans, to height
The modern times such as blood fat, high cholesterol, diabetes, obesity, constipation rich man's disease has good preventive and therapeutic effect, is middle-aged and old reasons
The healthy food thought, it is deep to be favored by World Health food products market.In Japan, konjaku becomes already the indispensable delicacies of seat seat, quilt
It is described as " magic power food ".
The edible portion of konjaku is the stem tuber of its underground, and raw konjaku is poisonous, needs to be eaten after curing processing.Konjaku
Processing, by taking dry slice food made from Amorphophallus rivieri as an example, first slice food made from Amorphophallus rivieri is broken into into powder, by powder it is soluble in water formed konjaku slurry；Water burning is played in pot
Open, call in konjaku slurry, plus alkali solidification, cooling, stripping and slicing, then move back alkali, that is, obtain the konjak tofu of curing；The konjak tofu picture of acquisition
Common beancurd like that, the culinary art of dish is carried out again as food materials.Because the manufacturing process is more complicated, the quality of konjak tofu is obtained
Affected greatly by personal handicraft, therefore, when people eat konjaku, typically directly buy konjak tofu from food market and cooked, this
It is accomplished by now buying existing use, prevents from going bad.
Chinese patent literature CN102640909 discloses a kind of processing method of purifying konjaku flour, and it adopts swelling, leaching
Carry, grind, being dehydrated, removal moisture drying, dry grinding, selection by winnowing, the step such as screening are refined to konjaku flour, so that finally making
Konjaku flour without brown stain, without gelatinization, without adhesion.Although the public use purifying konjaku flour can easily be obtained preferable konjaku beans
Corruption, but the step of can not all remove tradition from and prepare konjak tofu.Plus the culinary art of follow-up konjak tofu, to good to eat konjak food
Entrance, still will experience a complexity and loaded down with trivial details process.
The present invention for these reasons and prior art, explored by the making to konjak food, a kind of to obtaining
Instant, good to eat konjak food.
The content of the invention
In view of this, present invention firstly provides a kind of instant konjaku flour, it can be easy to storage with instant-drink, instant
Deposit.
For achieving the above object, the technical scheme is that：
A kind of spicy convenience food of giantarum, is made up of following part：Instant konjaku flour bag, bubble green pepper water bag and tingle and hot flavorings bag
Composition；Containing expanded konjaku flour and proper amount of edible alkali in the instant konjaku flour；
The preparation of the expanded konjaku flour is comprised the following steps：
A, pretreatment：The selected removal of impurities of fresh Amorphophallus rivieri, section, drying, milling, obtain common konjaku flour；Or, fresh Amorphophallus rivieri Jing chooses
Blanking is miscellaneous, grinding, filter, and obtains common konjaku slurry, standby；
B, previous cleaning：Add clear water in the common konjaku flour or common konjaku slurry, persistently stir more than 3 hours, solid-liquid point
From obtaining filtrate standby；
C, alcohol pickling：Ethanol and acid solution are added in the filtrate obtained by step B, 10-15 hours, separation of solid and liquid is persistently stirred
Filtrate is obtained, it is 11-12 that filtrate adjusts again pH, and after standing 0.5-1 hours, separation of solid and liquid must be precipitated standby；The addition of the ethanol
The mass fraction of ethanol is 1%-5% in make the mixed liquor for ultimately forming, and the addition of the acid solution is to make what is ultimately formed to mix
The mass fraction for closing acid solution in liquid is 20%-50%；The acid solution is to obtain after the filtrate described in step B is fermented；
D, after backwashing：Add clear water in the precipitation obtained by step C, persistently stir more than 3 hours, separation of solid and liquid obtains filtrate standby
With；
It is E, drying, expanded：Filtrate drying obtained by step D, obtains refined konjaku flour；With extrusion equipment to refined evil spirit
Taro powder carries out extrusion, obtains expanded konjaku flour；Expanded konjaku flour is size-reduced, classification, obtains instant konjaku flour.
The fermentation of the filtrate, is to seal filtrate, and takes the necessary operation for preventing miscellaneous bacteria from producing in prior art,
Obtain acid solution after spontaneous fermentation at room temperature；Preferably, fermentation time is more than 3 days.By the mixing, washing of alkyd, fully remove
The impurity gone in rivieri raw material, the good, free from extraneous odour of elasticity, exquisiteness after reconstituting the konjaku flour of acquisition, appearance uniform, color and luster are clean
In vain, such as congealed fat；Using cooperatively for acid solution is additionally, since, the concentration of ethanol is greatly reduced, production cost is significantly reduced.
Further, the mass percent containing dietary alkali is 0.3%-1.5% in the instant konjaku flour.
Further, also containing the corn expanding powder that mass percent is 10%-40% in the instant konjaku flour.
Further, the cereal is one or more in rice, corn, buckwheat and oat.
Further, the bubble green pepper water be following weight portion material immersion obtain later within 3 months：Chinese pepper 3-4 parts, old ginger 3-
4 parts, pericarpium zanthoxyli schinifolii 0.2-1 parts, maltose 0.01-0.5 parts, citric acid 0.01-0.5 parts, salt 0.5-1 parts and water 10-20 parts.
Further, the tingle and hot flavorings bag is made up of the component of following weight portion：Edible oil 10-20 parts, sauerkraut grain 4-6
Part, bubble Chinese pepper grain 2-4 parts, paprika 1-3 parts, Chinese prickly ash 0.5-1 parts, pepper 0.2-0.6 parts, sugar 0.5-1 parts, salt 0.05-0.5
Part, monosodium glutamate 0.1-0.5 parts, sesame oil 0.5-2 parts and sesame seed 0-2 parts.
Further, the preparation of the tingle and hot flavorings bag is comprised the following steps：Cold pot is put into the edible oil of formula ratio, sauerkraut grain
With bubble Chinese pepper grain, vehement solid carbon dioxide vapour is heated, cooled to 120-150 DEG C, then be poured in the mixture of other components, stirring is equal
It is even, obtain final product.
Further, the instant konjaku flour bag:Bubble green pepper water bag:The weight ratio of tingle and hot flavorings bag is 1:1-3:0.5-2.In tool
It is personal the amount for adding bubble green pepper water and tingle and hot flavorings to be determined according to the taste of oneself when body eats.
Further, the drying of step E is vacuum drying.
Further, the temperature of the step E extrusion is 250 DEG C -300 DEG C.
Instant konjaku flour bag is directly called in boiling water by above-mentioned spicy convenience food of giantarum when edible（Hot water）In, continue
Stirring 15 seconds or so, stands a moment, after being frozen into g., jelly-like, admixes bubble green pepper water and tingle and hot flavorings bag is mixed thoroughly, you can edible.
The method have the benefit that：
The spicy convenience food of giantarum of the present invention, because instant konjaku flour therein is using unique preparation technology, can
Elastic good, free from extraneous odour, exquisiteness, appearance uniform, moist, the konjak tofu as congealed fat are quickly reconstituted out with boiling water, then is cooperateed with
Bubble green pepper water and tingle and hot flavorings are added, so as to obtain a kind of good to eat and flavor of hot food of health.The konjaku of form of the present invention
Food, is easy to storage, instant edible to use as diet Jing often to eat.Long-term consumption convenience food of giantarum of the present invention, can have
Effect eliminates constipation, prevents obesity, hypertension, high fat of blood, hyperglycaemia and diabetes, reduces cholesterol, adjusts endocrine, promotes new
Old metabolism etc..
Specific embodiment
By the following examples and experimental example, the present invention is further described, wherein the reality of unreceipted actual conditions
Proved recipe method, is carried out according to normal condition.Following material amounts are weight ratio.
The preparation of the expanded konjaku flour of embodiment 1
Pretreatment：The selected removal of impurities of fresh Amorphophallus rivieri, section, drying, milling, obtain common konjaku flour, standby.
Previous cleaning：Add clear water in the common konjaku flour, persistently stir 5 hours, centrifugation obtains filtrate standby.
Alcohol pickling：Ethanol and acid solution are added in the filtrate obtained by step B, is persistently stirred 12 hours, centrifugation must be filtered
Liquid, it is 11-12 that filtrate adjusts again pH, after standing 0.5 hour, then centrifugation, must precipitate standby.The addition of the ethanol is to make
The mass fraction of ethanol is 1% in the mixed liquor for ultimately forming, and the addition of the acid solution is to make acid in the mixed liquor that ultimately forms
The mass fraction of liquid is 50%；The acid solution is that the filtrate spontaneous fermentation described in step B is obtained after 8 days.
After backwashing：Add clear water in the precipitation obtained by step C, persistently stir 5 hours, separation of solid and liquid obtains filtrate standby.
It is dry, expanded：Filtrate drying obtained by step D, obtains refined konjaku flour；With extrusion equipment in 250 DEG C-
300 DEG C carry out extrusion to refined konjaku flour, obtain expanded konjaku flour.
The preparation of the expanded konjaku flour of embodiment 2
Pretreatment：The selected removal of impurities of fresh Amorphophallus rivieri, section, drying, milling, obtain common konjaku flour, standby.
Previous cleaning：Add clear water in the common konjaku flour, persistently stir 6 hours, centrifugation obtains filtrate standby.
Alcohol pickling：Ethanol and acid solution are added in the filtrate obtained by step B, is persistently stirred 10 hours, centrifugation must be filtered
Liquid, it is 11-12 that filtrate adjusts again pH, after standing 1 hour, then centrifugation, must precipitate standby.The addition of the ethanol is to make most
End form into mixed liquor in the mass fraction of ethanol be 5%, the addition of the acid solution is to make acid solution in the mixed liquor that ultimately forms
Mass fraction be 20%；The acid solution is that the filtrate spontaneous fermentation described in step B is obtained after 8 days.
After backwashing：Add clear water in the precipitation obtained by step C, persistently stir 6 hours, separation of solid and liquid obtains filtrate standby.
It is dry, expanded：Filtrate drying obtained by step D, obtains refined konjaku flour；With extrusion equipment in 250 DEG C-
300 DEG C carry out extrusion to refined konjaku flour, obtain expanded konjaku flour.
The preparation of the bubble green pepper water of embodiment 3
Take the material of following weight portion：3.5 parts of Chinese pepper, 3.5 parts of old ginger, 0.5 part of pericarpium zanthoxyli schinifolii, 0.2 part of maltose, citric acid
15 parts of 0.2 part, 0.8 part of salt and water, after soaking 3 months, take soak standby as bubble green pepper water.
The preparation of the tingle and hot flavorings of embodiment 4
Take the material of following weight portion：15 parts of edible oil, 5 parts of sauerkraut grain, 3 parts of bubble Chinese pepper grain, 2 parts of paprika, Chinese prickly ash 0.8
1 part of part, 0.4 part of pepper, 0.3 part of sugar, 0.3 part of salt, 0.3 part of monosodium glutamate, 1 part of sesame oil and sesame seed.
Prepare according to the following steps：The preparation of the tingle and hot flavorings is comprised the following steps：Cold pot be put into formula ratio edible oil,
Sauerkraut grain and bubble Chinese pepper grain, heat vehement solid carbon dioxide vapour, cool to 120-150 DEG C, then are poured in the mixture of other components, stir
Mix uniform.Tingle and hot flavorings are obtained, it is standby.
The preparation of the spicy convenience food of giantarum of embodiment 5
The expanded konjaku flour of Example 1, according to expanded konjaku flour:Sodium bicarbonate:Rice swelling powder:Corn puffing powder:Buckwheat
Swelling powder weight compares 85:1:5:4:5 preparations obtain instant konjaku flour.Take bubble green pepper water 2 prepared by 1 part of instant konjaku flour, embodiment 3
1.5 parts of tingle and hot flavorings prepared by part, embodiment 4, pack respectively, generally one spicy convenience food of giantarum.
The preparation of the spicy convenience food of giantarum of embodiment 6
The expanded konjaku flour of Example 1, according to expanded konjaku flour:Sodium bicarbonate:Rice swelling powder:Corn puffing powder:Buckwheat
Swelling powder weight compares 80:0.5:8:4.5:7 preparations obtain instant konjaku flour.Take bubble prepared by 1 part of instant konjaku flour, embodiment 3
1 part of tingle and hot flavorings prepared by 1 part of green pepper water, embodiment 4, pack respectively, generally one spicy convenience food of giantarum.
Experimental example
1）Dissolution velocity is tested
The expanded konjaku flour of Example 1, according to expanded konjaku flour:Sodium bicarbonate weight compares 85:1 preparation obtains instant konjaku flour
Ⅰ；The expanded konjaku flour of Example 1, according to expanded konjaku flour:Sodium bicarbonate weight compares 80:0.5 preparation obtains instant konjaku flour II.
The each 5g of instant konjaku flour bag obtained in instant konjaku flour I, II and embodiment 5,6 is taken respectively, and pouring 300ml temperature into is
In 85 DEG C of hot water, persistently stir 15 seconds, all dissolvings；After standing 5-10 minutes, g., jelly-like is frozen into, appearance uniform,
Exquisiteness is moist, resilient enough, free from extraneous odour.The pure white of instant konjaku flour I, II is moistened；The pale yellow of embodiment 5,6, such as congealed fat.
2）Consumer acceptance tests
15 are randomly selected into human consumer, with the spicy konjak food of embodiment 5 and 6（According to the instant konjaku flours of 3g/
After 150ml is reconstituted, then admix bubble green pepper water and tingle and hot flavorings）, and commercially available spicy dried bean curd, needle mushrooms with pickled peppers, bubble green pepper phoenix
Pawl is the test object of acceptance, is given a mark by the evaluation criteria of table 1, and projects fraction sum is total for food degree of being subjected to
Score.
Table 1
Each beverage test result is shown in Table 2.
Table 2
It can be seen that, the spicy konjak food of the present invention is suitable or even excellent with the acceptable degree of the sense organ of commercially available other similar food products
In the acceptance of needle mushrooms with pickled peppers.Therefore, product of the invention possesses preferable market in conjunction with the excellent health functions of konjaku
Prospect.
（3）Efficacy test
The personnel 20 of more than 3 months constipation histories are convened, the spicy convenience food of giantarum of the embodiment of the present invention 5 is eaten,
1 time daily sooner or later, each 3g, reconstitute by preceding method it is edible, it is edible after drink water more.After continuously eating 7 days, constipation symptom disappears
Person has 9, and symptom mitigation person has 6.And, eater Jing eats for many days, and no one produces and is sick of；Conversely, because it is reconstituted
Appearance uniform, exquisiteness, moist afterwards, elasticity is good, and delicious taste is extremely liked.
Finally illustrate, above example is only unrestricted to illustrate technical scheme, although with reference to compared with
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from the objective and scope of technical solution of the present invention, it all should cover at this
In the middle of the right of invention.
Claims (10)
1. a kind of spicy convenience food of giantarum, is made up of following part：Instant konjaku flour bag, bubble green pepper water bag and tingle and hot flavorings package
Into；Containing expanded konjaku flour and proper amount of edible alkali in instant konjaku flour；
The preparation of the expanded konjaku flour is comprised the following steps：
A, pretreatment：The selected removal of impurities of fresh Amorphophallus rivieri, section, drying, milling, obtain common konjaku flour；Or, fresh Amorphophallus rivieri is selected to be removed
Miscellaneous, grinding, filtration, obtain common konjaku slurry, standby；
B, previous cleaning：Add clear water in the common konjaku flour or common konjaku slurry, persistently stir more than 3 hours, separation of solid and liquid is obtained
Filtrate is standby；
C, alcohol pickling：Ethanol and acid solution are added in the filtrate obtained by step B, 10-15 hours are persistently stirred, separation of solid and liquid must be filtered
Liquid, it is 11-12 that filtrate adjusts again pH, and after standing 0.5-1 hours, separation of solid and liquid must be precipitated standby；The addition of the ethanol is to make
The mass fraction of ethanol is 1%-5% in the mixed liquor for ultimately forming, and the addition of the acid solution is the mixing for making to ultimately form
The mass fraction of acid solution is 20%-50% in liquid；The acid solution is to obtain after the filtrate described in step B is fermented；
D, after backwashing：Add clear water in the precipitation obtained by step C, persistently stir more than 3 hours, separation of solid and liquid obtains filtrate standby；
It is E, drying, expanded：Filtrate drying obtained by step D, obtains refined konjaku flour；With extrusion equipment to refining konjaku flour
Extrusion, crushing, classification are carried out, expanded konjaku flour is obtained.
2. spicy convenience food of giantarum according to claim 1, it is characterised in that：Contain dietary alkali in the instant konjaku flour
Mass percent be 0.3%-1.5%.
3. spicy convenience food of giantarum according to claim 1 and 2, it is characterised in that：Also contain in the instant konjaku flour
There is the corn expanding powder that mass percent is 10%-40%.
4. spicy convenience food of giantarum according to claim 3, it is characterised in that：The cereal is rice, corn, buckwheat
With one or more in oat.
5. spicy convenience food of giantarum according to claim 1, it is characterised in that：Bubble green pepper water is the material of following weight portion
Immersion is obtained for 3 months later：Chinese pepper 3-4 parts, old ginger 3-4 parts, pericarpium zanthoxyli schinifolii 0.2-1 parts, maltose 0.01-0.5 parts, citric acid
0.01-0.5 parts, salt 0.5-1 parts and water 10-20 parts.
6. spicy convenience food of giantarum according to claim 1, it is characterised in that：The tingle and hot flavorings bag is by following weight
The component of part is made：Edible oil 10-20 parts, sauerkraut grain 4-6 parts, bubble Chinese pepper grain 2-4 parts, paprika 1-3 parts, Chinese prickly ash 0.5-1 parts,
Pepper 0.2-0.6 parts, sugar 0.5-1 parts, salt 0.05-0.5 parts, monosodium glutamate 0.1-0.5 parts, sesame oil 0.5-2 parts and sesame seed 0-2 parts.
7. spicy convenience food of giantarum according to claim 6, it is characterised in that：The preparation of the tingle and hot flavorings bag includes
Following steps：Cold pot is put into the edible oil of formula ratio, sauerkraut grain and bubble Chinese pepper grain, heats vehement solid carbon dioxide vapour, cools to 120-150
DEG C, then be poured in the mixture of other components, stir, obtain final product.
8. spicy convenience food of giantarum according to claim 1, it is characterised in that：The instant konjaku flour bag:Bubble green pepper water
Bag:The weight ratio of tingle and hot flavorings bag is 1:1-3:0.5-2.
9. spicy convenience food of giantarum according to claim 1, it is characterised in that：The drying of step E is dry for vacuum
It is dry.
10. spicy convenience food of giantarum according to claim 1, it is characterised in that：The temperature of the step E extrusion
For 250 DEG C -300 DEG C.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002345427A (en) * | 2001-05-30 | 2002-12-03 | Unitika Ltd | Konjak extract and method for producing the same |
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| CN102845692A (en) * | 2012-08-20 | 2013-01-02 | 万源市金桥魔芋开发有限责任公司 | Spicy konjak snack food and production technology thereof |
| CN103932089A (en) * | 2013-01-22 | 2014-07-23 | 沈生英 | Production technology of instant selenium-rich pure konjak noodle |
-
2014
- 2014-12-03 CN CN201410723017.XA patent/CN104381904B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002345427A (en) * | 2001-05-30 | 2002-12-03 | Unitika Ltd | Konjak extract and method for producing the same |
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| CN102845692A (en) * | 2012-08-20 | 2013-01-02 | 万源市金桥魔芋开发有限责任公司 | Spicy konjak snack food and production technology thereof |
| CN103932089A (en) * | 2013-01-22 | 2014-07-23 | 沈生英 | Production technology of instant selenium-rich pure konjak noodle |
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