CN104585671A - Process for preparing konjac bean curds - Google Patents
Process for preparing konjac bean curds Download PDFInfo
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- CN104585671A CN104585671A CN201510024702.8A CN201510024702A CN104585671A CN 104585671 A CN104585671 A CN 104585671A CN 201510024702 A CN201510024702 A CN 201510024702A CN 104585671 A CN104585671 A CN 104585671A
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Abstract
The invention relates to a process for preparing konjac bean curds. The process comprises the following steps: cleaning 10 parts of konjac, crushing the konjac while spraying water until grinding the konjac into paste; compressing the paste konjac to a block, and then cutting the block to small blocks; dissolving 0.15 part of rice straw ash in a proper amount of water to prepare bleaching water, and bleaching the konjac blocks in the bleaching water for 30 minutes; bleaching the konjac blocks treated in the third step in clean water for 10-15 minutes, and repeating the step 4 for 2-4 times. The process for preparing konjac bean curds provided by the invention adopts the traditional process, is simple in procedures, sanitary and safe, good in taste and is free of any chemical additive, the materials are easily available, and moreover the chewiness of the konjac bean curds can be controlled to meet different flavors.
Description
Technical field
The present invention relates to a kind of manufacture craft of konjak tofu.
Background technology
China just started cultivating konjak before more than 2,000 years, and edible history is also quite long.Pass on from one to another long ago, the Taoist priest of Mount Emei, sichuan, China, with the snow konjak bean curd of konjac tuber Starch Production, look pale brown, and its shape exactly likes mandruka, and delicious flavour is full of local flavor, is Mount Emei one treasure.Afterwards, konjaku passed to Japan from China, deeply liked by Japanese, and almost each household is often eaten and must be eaten it, also remain Japan's most popular elegant food among the people up to now, and Japanese health ministry also must have konjak food in clear stipulaties students in middle and primary schools pantry.
In addition, konjaku also united state health organization be defined as one of ten large health foods.Record according to Compendium of Material Medica, before more than 2000 year, ancestors just cure the disease with konjaku.Konjaku contains 16 seed amino acids, ten kinds of mineral trace elements and abundant food fiber, and to preventing and treating diabetes, hypertension has special efficacy; Konjaku low-heat, low fat, low sugar, a kind of first-class not only lavish, but also food of being healthy and strong of curing the disease be can be described as to the crowd of prevention and therapy colon cancer, breast cancer, obesity, the multiple common chronic disease of multiple gastrointestinal disturbances system can also be prevented and treated, as can be seen here, konjaku is a kind of " good medicine of being bestowed by heaven ", eats and has everything to gain and nothing to lose.
Konjak tofu belongs to Sichuan cuisine, and its main food materials are konjakus." konjak tofu ", as novel healthy food, both can cook separately, and also can help other dish and eat altogether, taste is clearly good to eat.The chemical manufacture craft of konjak tofu is seen everywhere, but the traditional manufacturing technique of konjak tofu is different from chemical manufacture craft, and not only technique is simple, and material is simple and easy, safe and sanitary and also mouthfeel good, not containing any chemical addition agent.
Summary of the invention
The object of this invention is to provide a kind of manufacture craft of konjak tofu, adopt traditional handicraft, solve the above-mentioned problems in the prior art.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of manufacture craft of konjak tofu, comprises the following steps:
The first step, after being cleaned by 10 portions of konjakus, trickle limit, limit grinds, until wear into pasty state;
Second step, is cut into small pieces after the konjaku wearing into pasty state is compacted into bulk;
3rd step, dissolves the rice-straw ash of 0.15 part in suitable quantity of water and makes kiering water, and the konjaku after stripping and slicing is put into described ticket kiering to boil water 30 minutes;
4th step, puts into clear water kiering 10 to 15 minutes by the konjaku block after the 3rd step process;
5th step, repeats the 4th step 2-4 time.
Further, in the first step, while grinding konjaku, also add in dextrin, syrup, Vegetable powder and five cereals powder one or more.
The invention has the beneficial effects as follows: the manufacture craft that the invention provides a kind of konjak tofu, adopt traditional handicraft, operation is simple, material is simple and easy, safe and sanitary and also mouthfeel good, not containing any chemical addition agent, and can control the strength of chewing of konjak tofu, meet different taste.
Detailed description of the invention
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A manufacture craft for konjak tofu, comprises the following steps:
The first step, after being cleaned by 10 portions of konjakus, trickle limit, limit grinds, until wear into pasty state;
Second step, is cut into small pieces after the konjaku wearing into pasty state is compacted into bulk;
3rd step, dissolves the rice-straw ash of 0.15 part in suitable quantity of water and makes kiering water, and the konjaku after stripping and slicing is put into described ticket kiering to boil water 30 minutes;
4th step, puts into clear water kiering 10 to 15 minutes by the konjaku block after the 3rd step process;
5th step, repeats the 4th step 2-4 time.
Preferably, in practical operation, in the first step, while grinding konjaku, can also add in dextrin, syrup, Vegetable powder and five cereals powder one or more.
Embodiment one
In the 5th step, repeat 2 times, make the konjak tofu obtained not only tender but also soft.
Embodiment two
In the 5th step, repeat 3 times, make the konjak tofu obtained tenderer, and chew strength a little.
Embodiment three
In the 5th step, repeat 4 times, making the konjak tofu that obtains, to chew strength pure.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. a manufacture craft for konjak tofu, is characterized in that, comprises the following steps:
The first step, after being cleaned by 10 portions of konjakus, trickle limit, limit grinds, until wear into pasty state;
Second step, is cut into small pieces after the konjaku wearing into pasty state is compacted into bulk;
3rd step, dissolves the rice-straw ash of 0.15 part in suitable quantity of water and makes kiering water, and the konjaku after stripping and slicing is put into described ticket kiering to boil water 30 minutes;
4th step, puts into clear water kiering 10 to 15 minutes by the konjaku block after the 3rd step process;
5th step, repeats the 4th step 2-4 time.
2. the manufacture craft of a kind of konjak tofu according to claim 1, is characterized in that, in the first step, while grinding konjaku, also add in dextrin, syrup, Vegetable powder and five cereals powder one or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510024702.8A CN104585671A (en) | 2015-01-18 | 2015-01-18 | Process for preparing konjac bean curds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510024702.8A CN104585671A (en) | 2015-01-18 | 2015-01-18 | Process for preparing konjac bean curds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585671A true CN104585671A (en) | 2015-05-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510024702.8A Pending CN104585671A (en) | 2015-01-18 | 2015-01-18 | Process for preparing konjac bean curds |
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| Country | Link |
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| CN (1) | CN104585671A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719881A (en) * | 2018-06-11 | 2018-11-02 | 陕西师范大学 | Instant green konjak bean curd and preparation method thereof |
-
2015
- 2015-01-18 CN CN201510024702.8A patent/CN104585671A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719881A (en) * | 2018-06-11 | 2018-11-02 | 陕西师范大学 | Instant green konjak bean curd and preparation method thereof |
| CN108719881B (en) * | 2018-06-11 | 2022-04-15 | 陕西师范大学 | Instant green konjak tofu and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150506 |