CN104855866A - Chicken foot-shaped amorphophalms konjac preparation method - Google Patents
Chicken foot-shaped amorphophalms konjac preparation method Download PDFInfo
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- CN104855866A CN104855866A CN201410057776.7A CN201410057776A CN104855866A CN 104855866 A CN104855866 A CN 104855866A CN 201410057776 A CN201410057776 A CN 201410057776A CN 104855866 A CN104855866 A CN 104855866A
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Abstract
The present invention relates to a chicken foot-shaped amorphophalms konjac preparation method, belongs to the technical field of health food and preparation methods thereof, and provides a preparation method of chicken foot-shaped amorphophalms konjac with characteristics of instant eating after opening package, time saving and easy carrying. According to the preparation method, purified amorphophalms konjac fine powder, water, calcium hydroxide, cocoa perfume, and chicken essence seasoning are adopted as raw materials, the raw materials are mixed and dissolved and then are pressed into a chicken foot shape by using a mold, boiling shaping is performed, and seasoning is performed to obtain the instant chicken foot-shaped amorphophalms konjac. According to the present invention, the chicken foot-shaped amorphophalms konjac prepared through the method has the stable physical property, and can be stored for a long time and does not produce deterioration, the shape and the taste exactly like the chicken feet, and the internal components are the amorphophalms konjac nutrients.
Description
Technical field
The invention belongs to health food and preparation method thereof technical field, relate in particular to a kind of preparation method of konjaku chicken claw.
Background technology
Konjaku Ming Amorphophalus rivieri (Amorphophalms konjac), belongs to Araeceae herbaceos perennial, is that a kind of growth is the mountain area of height above sea level 800-2500 meters, herbaceos perennial.Konjaku has more special requirement to growing environment, and be mainly distributed in the ground such as Southeast Asia and Africa, the main integrated distribution of konjaku is in states such as China, Japan, Burma, Vietnam, Indonesia.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.In order to play the health-care effect of konjaku, so just develop konjak food, the bionical instant konjak food of special instant edible, its weak point is existing konjak food, and existing defects is that the shelf-life is short, generally can only preserve half a year; And be band water packaging, cannot taste, belong to family or dining room raw material.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of instant bagged, save time, the preparation method of the konjaku chicken claw facilitating consumer to carry, konjaku chicken claw product stable physical property prepared by the method, can long-time storage never degenerate at normal temperatures, shape and taste exactly like chicken claw, and endoplasm is the nutrition of konjaku.
The technical scheme of technical solution problem of the present invention is:
Konjaku chicken claw is with konjaku purifying fine powder 18 kilograms---and 35 kilograms, 1000 kilograms, water---1100 kilograms, 2 kilograms, calcium hydroxide---4.5 kilograms, cacao flavor 3 kilograms---4.5 kilograms, chickens' extract 2 kilograms---4.5 kilograms is raw material, prepares as follows:
1, calcium hydroxide is dissolved in 50 DEG C---stir evenly aqua calcis is stand-by in 60 DEG C of water;
2,---in 26 DEG C of water, stirring while adding 30---makes its gelatinization of expanding completely for 40 minutes konjaku purifying fine powder, cacao flavor and chickens' extract to be joined water temperature 24 DEG C, places 10---and 20 minutes are stand-by;
3, aqua calcis and giantarum paste are uniformly mixed, then by mixture 12---the effect of 14 pounds of pressure to be pushed down in chicken claw mould to obtain semi-finished product konjaku chicken claw;
4, semi-finished product konjaku chicken claw is boiled 15---within 30 minutes, obtain konjaku chicken claw;
5, chicken claw taste: get anistree 3---5kg, tsaoko 3---5kg, Chinese prickly ash 3---5kg, salt 1---container put into by the raw material of 1.5kg weight proportion,---50kg boils 30---obtains baste in 50 minutes to add water 40, konjaku chicken claw is put into baste and stirs to obtain instant konjaku chicken claw.
The preparation method of konjaku chicken claw of the present invention, the purifying fine powder of described konjaku purifying powder to be viscosity be 4.2 ten thousand centipoises.
The preparation method of konjaku chicken claw of the present invention, described calcium hydroxide is the calcium hydroxide of purity at 98 more than ﹪.
The invention has the beneficial effects as follows:
1. the preparation method of konjaku chicken claw of the present invention, due to processing technology of the present invention, raw material unlike the prior art, water temperature requires 24 DEG C---26 DEG C, gelatinization in agitator tank, entering melting in conche, fine powder particle is dissolved into completely be integrated, without the need to 100 DEG C of boiling water, save and be clear material, and improve product quality.
2. the preparation method of konjaku chicken claw of the present invention, owing to adding cacao flavor and chickens' extract in raw material, therefore, food of the present invention is not only the same with chicken chicken claw in shape, and nutritious, and mouthfeel is good, with element for meat or fish, satisfies the demands of consumers.
3. the preparation method of konjaku chicken claw of the present invention, the viscosity due to employing konjaku purifying powder is the purifying fine powder of 4.2 ten thousand centipoises, and quality is high, product is excellent.Konjaku powder is broad sense noun, comprising one-level fine powder, superfine fine powder, purifying fine powder, konjac glucomannan.The quality of these ranks is diverse.Be mainly manifested in viscosity, viscosity more high-quality is better, and its product quality of raw material that quality is higher is better, and stability is just reliable, and the shelf-life is longer.The viscosity requirement of the viscosity requirement of one-level fine powder to be the viscosity requirement of the superfine fine powders of 1.8 ten thousand Li Bo ﹔ be 2.2 ten thousand Li Bo ﹔ purifying fine powders is viscosity requirement of 4.2 ten thousand Li Bo ﹔ konjac glucomannans is 4.6 ten thousand centipoises.Another key issue of konjak food is coagulating agent, dietary alkali or pulverized limestone.But purity is key point, ordinary circumstance selects dietary alkali, and pulverized limestone purity is 94%.The pulverized limestone of 98% purity that what the present invention selected is, does not have heavy metal, serves vital effect to the shelf-life.Therefore constant product quality of the present invention, deposits at normal temperatures and never degenerates for 1-3 years, and be easy to carry, and facilitates out on tours social consumption demand.
4. the preparation method of konjaku chicken claw of the present invention, because raw material is konjaku purifying powder, does not add other auxiliary materials, and therefore, product of the present invention remains the original health care of konjaku powder, Natural regulation stomach acid-base value after edible; Regulate nutrient balance; Immunity moderation power.
Detailed description of the invention
Embodiment 1
Get feed purification konjaku powder 35 kilograms, 1100 kilograms, water, 4.5 kilograms, calcium hydroxide, cacao flavor 2.5 kilograms, chickens' extract 4.5 kilograms, prepare konjaku chicken claw as follows:
1, calcium hydroxide is dissolved in 50 DEG C of water and stirs evenly to obtain aqua calcis, stand-by;
2, by purifying konjaku powder, cacao flavor and chickens' extract join in the water of water temperature to 24 DEG C-26 DEG C, stir while adding and make its gelatinization of expanding, place 20 minutes stand-by;
3, aqua calcis and giantarum paste are uniformly mixed, then mixture are pushed down in chicken claw mould at 12 pounds of High Pressures and obtain semi-finished product konjaku chicken claw;
4, semi-finished product konjaku chicken claw is boiled 30 minutes to obtain konjaku chicken claw;
5, chicken claw taste: get anistree 5kg, tsaoko 5kg, Chinese prickly ash 5kg, container put into by the raw material of salt 1.5kg weight proportion, and the 50kg that adds water boils 50 minutes to obtain baste, konjaku chicken claw is put into baste and stirs to obtain instant konjaku chicken claw.
Embodiment 2
Get feed purification konjaku powder 28 kilograms, 1000 kilograms, water, 2.5 kilograms, calcium hydroxide, cacao flavor 2.5 kilograms, chickens' extract 2.5 kilograms, prepare as follows:
1, calcium hydroxide is dissolved in 60 DEG C of water and stirs evenly aqua calcis is stand-by;
2, by purifying konjaku powder, cacao flavor and chickens' extract join water temperature to 24 DEG C---in the water of 26 DEG C, stir while adding and make its gelatinization of expanding, place 10 minutes stand-by;
3, aqua calcis and giantarum paste are uniformly mixed, then mixture are pushed down in chicken claw mould in the effect of 13 pounds of high pressure and obtain semi-finished product konjaku chicken claw;
4, semi-finished product konjaku chicken claw is boiled 20 minutes to obtain konjaku chicken claw;
5, chicken claw taste: get anistree 3 ㎏, container put into by the raw material of tsaoko 3 ㎏, Chinese prickly ash 5kg, salt 1.5kg weight proportion, and the 40kg that adds water boils 35 minutes to obtain baste, konjaku chicken claw is put into baste and stirs to obtain instant konjaku chicken claw.
Embodiment 3
Get feed purification konjaku powder 20 kilograms kilograms, 1000 kilograms, water, 2.5 kilograms, calcium hydroxide, cacao flavor 2.2 kilograms, chickens' extract 2 kilograms, prepare as follows:
1, calcium hydroxide is dissolved in 60 DEG C of water and stirs evenly aqua calcis is stand-by;
2, purifying konjaku powder, cacao flavor and chickens' extract are joined water temperature to 24 DEG C---in the water of 26 DEG C, stir while adding and make its gelatinization of expanding, place 15 minutes stand-by;
3, aqua calcis and giantarum paste are uniformly mixed, then mixture are pushed down in chicken claw mould in the effect of 14 pounds of high pressure and obtain semi-finished product konjaku chicken claw;
4, semi-finished product konjaku chicken claw is boiled 15 minutes to obtain konjaku chicken claw;
5, chicken claw taste: get anistree 5 ㎏, tsaoko 5kg, container put into by the raw material of Chinese prickly ash 3 ㎏, salt 1.5kg weight proportion, and the 50kg that adds water boils 35 minutes to obtain baste, konjaku chicken claw is put into baste and stirs to obtain instant konjaku chicken claw.
Embodiment 4
Get feed purification konjaku powder 18 kilograms, 1100 kilograms, water, 2.5 kilograms, calcium hydroxide, cacao flavor 4 kilograms, chickens' extract 3 kilograms, prepare as follows:
1, calcium hydroxide is dissolved in 55 DEG C of water and stirs evenly aqua calcis is stand-by;
2, purifying konjaku powder, cacao flavor and chickens' extract are joined water temperature to 24 DEG C---in the water of 26 DEG C, stir while adding and make its gelatinization of expanding, place 20 minutes stand-by;
3, aqua calcis and giantarum paste are uniformly mixed, then mixture are pushed down in chicken claw mould in the effect of 12 pounds of high pressure and obtain semi-finished product konjaku chicken claw;
4, semi-finished product konjaku chicken claw is boiled 25 minutes to obtain konjaku chicken claw;
5, chicken claw taste: get anistree 4kg, tsaoko 4kg, Chinese prickly ash 4kg, container put into by the raw material of salt 41.5kg weight proportion, and the 45kg that adds water boils 45 minutes to obtain baste, konjaku chicken claw is put into baste and stirs to obtain instant konjaku chicken claw.
Claims (3)
1. the preparation method of a konjaku chicken claw, it is characterized in that: konjaku chicken claw is with konjaku purifying fine powder 18 kilograms---35 kilograms, 1000 kilograms, water---1100 kilograms, 2 kilograms, calcium hydroxide---4.5 kilograms, cacao flavor 3 kilograms---4.5 kilograms, chickens' extract 2 kilograms---4.5 kilograms is raw material, prepares as follows:
(1) calcium hydroxide is dissolved in 50 DEG C---stir evenly aqua calcis is stand-by in the water of 60 DEG C;
(2)---in 26 DEG C of water, stirring while adding 30---makes its gelatinization of expanding completely for 40 minutes konjaku purifying fine powder, cacao flavor and chickens' extract to be joined water temperature to 24 DEG C, places 10---and 20 minutes are stand-by;
(3) aqua calcis and giantarum paste are uniformly mixed, then by mixture 12---the effect of 14 pounds of pressure to be pushed down in chicken claw mould to obtain semi-finished product konjaku chicken claw;
(4) semi-finished product konjaku chicken claw is boiled 15---within 30 minutes, obtain konjaku chicken claw;
(5) chicken claw taste: get anistree 3---5kg, tsaoko 3---5kg, Chinese prickly ash 3---5kg, salt 1---container put into by the raw material of 1.5kg weight proportion,---50kg boils 30---obtains baste in 50 minutes to add water 40, konjaku chicken claw is put into baste and stirs to obtain instant konjaku chicken claw.
2. preparation method according to claim 1, is characterized in that: the purifying fine powder of described konjaku purifying powder to be viscosity be 4.2 ten thousand centipoises.
3. preparation method according to claim 1, is characterized in that: described calcium hydroxide is the calcium hydroxide of purity at 98 more than ﹪.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410057776.7A CN104855866A (en) | 2014-02-20 | 2014-02-20 | Chicken foot-shaped amorphophalms konjac preparation method |
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| CN201410057776.7A CN104855866A (en) | 2014-02-20 | 2014-02-20 | Chicken foot-shaped amorphophalms konjac preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497394A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A kind of preparation method of artificial instant bone-free chicken feet |
| CN113273688A (en) * | 2021-05-23 | 2021-08-20 | 上海统益生物科技有限公司 | Vegetarian boneless chicken feet and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715928A (en) * | 2009-11-24 | 2010-06-02 | 西南大学 | Manufacturing method of Konjac tofu without particular smell |
| CN102132804A (en) * | 2011-02-01 | 2011-07-27 | 湖南大湘西魔芋有限公司 | Konjaku food and production method thereof |
-
2014
- 2014-02-20 CN CN201410057776.7A patent/CN104855866A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715928A (en) * | 2009-11-24 | 2010-06-02 | 西南大学 | Manufacturing method of Konjac tofu without particular smell |
| CN102132804A (en) * | 2011-02-01 | 2011-07-27 | 湖南大湘西魔芋有限公司 | Konjaku food and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497394A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A kind of preparation method of artificial instant bone-free chicken feet |
| CN113273688A (en) * | 2021-05-23 | 2021-08-20 | 上海统益生物科技有限公司 | Vegetarian boneless chicken feet and preparation method thereof |
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Application publication date: 20150826 |