CN1058380C - Process for producing Binghua Amorphophallus rivieri slices, Binghua Amorphophallus rivieri slices and process for producing instant food thereof - Google Patents
Process for producing Binghua Amorphophallus rivieri slices, Binghua Amorphophallus rivieri slices and process for producing instant food thereof Download PDFInfo
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- CN1058380C CN1058380C CN94111051A CN94111051A CN1058380C CN 1058380 C CN1058380 C CN 1058380C CN 94111051 A CN94111051 A CN 94111051A CN 94111051 A CN94111051 A CN 94111051A CN 1058380 C CN1058380 C CN 1058380C
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- amorphophallus rivieri
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- konjak
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- frost flower
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Abstract
The present invention discloses a method for producing ice flower konjak slices, ice flower konjak slices and a method for producing an instant food with the ice flower konjak slices. The present invention is characterized in that dry konjak powder is used or fresh konjak is directly used for being beaten into pulp and prepared into raw konjak bean curd, and the raw konjak bean curd is prepared into ice flower slices or strips or bars through methods of steaming to be done, chilling, slicing and forming, washing, defreezing, dewatering, drying and packing; the raw konjak bean curd can be also prepared into an instant food by adding a small bag of seasonings when the ice flower slices or strips or bars are packed. The food can be preserved for a long time; the food is convenient to eat, and has good mouth feel.
Description
The present invention relates to a kind of frost flower slice food made from Amorphophallus rivieri production method and its product.
The underground stem tuber of konjaku contains glucomannan (also being konjacmannan) 60～70%, and contain rich in protein, food fiber, several amino acids, mineral matter, have that the beauty treatment of promoting blood circulation, Weight-lossing antihypertensive, logical intestines are convenient, relieving cough and reducing sputum, long-pending the loosing that disappear become silted up, the effect of body building and beauty treatment, the prevention and the treatment of illnesss such as, obesity swollen for hemorrhoid, diabetes, leukaemia, amenorrhoea, cough, traumatic injury, pain, cancer have positive effect.Therefore, people have carried out a series of R and D to the processing and the utilization of konjaku.At present, the product that processes with konjaku mainly contains: konjaku piece (angle), konjaku flour, konjak tofu etc.These products can not directly eat or can directly eat, but the holding time is short, is difficult to realize commercialization production.
The preparation method of traditional konjak tofu is, cleans konjaku after the peeling and clear water is finely ground to pasty state, adds white alkali or grey alkali.Per 10 kilograms of konjakus add 0.5 kilogram of white alkali, perhaps add ash charge alkali, are brown degree of being with buck.Then, konjaku and water 1 to 6 are blended in a pot inner edge and boil the limit and stir by weight, till well-done, close fiery condensation again, stripping and slicing is standby.This konjak tofu is soaked preservation with clear water, can only preserve at most about two weeks, only can make fresh bean curd and sell, be difficult to produce in enormous quantities.
The production method and the frost flower slice food made from Amorphophallus rivieri that the purpose of this invention is to provide a kind of frost flower slice food made from Amorphophallus rivieri, it can make konjaku make a kind of food with long preservation period, and instant.
For reaching above-mentioned purpose, the technical solution that the present invention adopts is: (1) carries out preliminary treatment with konjaku.At first, remove the fresh Amorphophallus rivieri epidermis, clean, konjaku is cut into slices or angle or silk with slicer; Secondly, send being cut into the slice food made from Amorphophallus rivieri of shape or angle or silk into the full automatic drying machine, under 80 ℃ constant temperature, toasted 15～20 minutes, be heated to that slice food made from Amorphophallus rivieri or angle or silk begin to curl, during vertical contracting, be cooled to 40 ℃ gradually, about about 40 minutes of whole process; Once more, the raw material of oven dry is pulverized with pulverizer, classification is crushed to 80～100 orders and gets final product.(2) batching.70～80 ℃ warm water are placed container or mixer, to pour in the warm water through pretreated konjaku flour while stirring, add dietary alkali simultaneously, the ratio of konjaku flour and water and dietary alkali 50: 1000 by weight～1500: 4～5 adds, fully stirred 5～6 minutes, make it become to pour into behind pasty state and leave standstill 2～4 hours in the container, make it be frozen into piece; (3) boiling.The konjak tofu that is frozen into piece is put into 100 ℃ high temperature steam box, steamed 20 minutes; (4) refrigeration.From steam box, take out the konjak tofu steamed, place under the natural conditions and cool off, and be cut into small pieces, to be cooled to natural temperature, send in-40 ℃～-20 ℃ the icebox freezing, with-40 ℃ be the best, maintenance constant temperature 4～12 hours; (5) sheet slitting forming.With slicer freezing konjak tofu is thinly sliced shape or thread, strip; (6) heating is thawed.With the slice food made from Amorphophallus rivieri after being shaped or silk or bar, put into the clear water reserviors rinsing, feed Steam Heating simultaneously and thaw; (7) dehydration is multiple does.With its preliminary drying, the drying room that enters temperature conditions below 80 ℃ is then dried with centrifuge; (8) pack, pack with plastic film bag and be finished product.When edible,, cold and dressed with sauce, stir-fry dish cooked in a small wok, meaning the food is prepared with special care, mix to cook with various meats and all can with warm boiling water immersion 2～3 minutes.If in plastic film bag, put into a parcel flavouring, can be as instant noodles, become and a kind ofly brew ready-to-serve konjak food with boiling water.
After the also available fresh Amorphophallus rivieri of the present invention is cleaned peeling, directly making beating, break into paste after, prepare burden, boiling, refrigeration, sheet slitting forming, heating thaw, dehydrate, pack, repeat above-mentioned processing step and method and promptly obtain the magic slice foodstuffs of frost flower.When not having fresh Amorphophallus rivieri, available konjaku dry powder is handled by above-mentioned process.
Be described further with embodiment below.
The pretreated konjaku flour 100Kg that learnt from else's experience, (summer, water temperature was 70 ℃ to fill warm water in 200 plates.Winter, water temperature was 80 ℃), add the 0.5Kg konjaku flour in each dish, 10～15Kg water, 40～50g sodium carbonate, stir to leave standstill after 5 minutes and promptly solidified the konjak tofu piece in 2 hours, it is sent into 100 ℃ steam box, heat after 20 minutes, take out and be placed on cooling naturally under the room temperature condition, and dice, send in-40 ℃ the constant temperature icebox freezing 4 hours then, with the konjak tofu of adfreezing, thinly slice with slicer, put into the clear water reserviors rinsing, and feed steam thawing, put into centrifuge again moisture content is dried, enter the drying room oven dry below 80 ℃, add packing and be frost flower slice food made from Amorphophallus rivieri finished product.Can also add a parcel flavor enhancement in when packing, make and make things convenient for konjak food.
Advantage of the present invention is: improved the mouthfeel of traditional konjak tofu, and crisp, fragrant and pleasant to taste.
Claims (5)
1, a kind of production method of frost flower slice food made from Amorphophallus rivieri is characterized in that: (1) with konjaku dry powder or directly with fresh Amorphophallus rivieri break into the slurry prepare burden, make living konjak tofu; (2) by the boiling heating, make ripe konjak tofu; (3) it is cooled off naturally after, sent in-40 ℃～-20 ℃ iceboxs constant temperature freezing 4～12 hours; (4) with slicer with freezing konjak tofu sheet slitting forming; (5) put into the clear water reserviors rinsing, and the feeding Steam Heating is thawed; (6) dehydrate; (7) add packing and promptly become the frost flower slice food made from Amorphophallus rivieri.
2, frost flower slice food made from Amorphophallus rivieri production method according to claim 1, it is characterized in that: the batching of above-mentioned (1) is that 70～80 ℃ of warm water are placed container or mixer, while stirring konjaku flour is poured into wherein, add dietary alkali simultaneously, the preparation of the ratio of konjaku flour and water and dietary alkali 50: 1000 by weight～1500: 4～5 was fully stirred 5～6 minutes, make it become pasty state after, left standstill 2～4 hours, the konjak tofu of making a living.
3, frost flower slice food made from Amorphophallus rivieri production method according to claim 2, it is characterized in that: described dietary alkali is a sodium carbonate.
4, according to claim 1,2 or 3 described frost flower slice food made from Amorphophallus rivieri production methods, it is characterized in that: the freezing method of above-mentioned (3) is freezing 4 hours an of constant temperature in-40 ℃ of iceboxs.
5, the frost flower slice food made from Amorphophallus rivieri of producing according to claim 1,2 or 3 method, it is characterized in that: its shape is sheet or thread or strip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111051A CN1058380C (en) | 1994-06-21 | 1994-06-21 | Process for producing Binghua Amorphophallus rivieri slices, Binghua Amorphophallus rivieri slices and process for producing instant food thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111051A CN1058380C (en) | 1994-06-21 | 1994-06-21 | Process for producing Binghua Amorphophallus rivieri slices, Binghua Amorphophallus rivieri slices and process for producing instant food thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1114158A CN1114158A (en) | 1996-01-03 |
| CN1058380C true CN1058380C (en) | 2000-11-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94111051A Expired - Fee Related CN1058380C (en) | 1994-06-21 | 1994-06-21 | Process for producing Binghua Amorphophallus rivieri slices, Binghua Amorphophallus rivieri slices and process for producing instant food thereof |
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| Country | Link |
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| CN (1) | CN1058380C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579083B (en) * | 2009-06-11 | 2013-04-17 | 陈义 | Natural and crisp biscuit prepared by freezing method and preparation 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 |
| CN102077956A (en) * | 2010-12-17 | 2011-06-01 | 西南大学 | Method for producing compressed konjac snow |
| 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 |
| CN108041508B (en) * | 2017-12-20 | 2021-04-09 | 湖南博嘉魔力农业科技有限公司 | Processing method of konjac snow snack food |
| CN107897794B (en) * | 2017-12-20 | 2021-04-09 | 湖南博嘉魔力农业科技有限公司 | Novel processing method of dried konjac |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032999A (en) * | 1987-11-13 | 1989-05-24 | 湖南省慈利县武陵食品研制厂 | Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned |
| CN1064991A (en) * | 1992-01-30 | 1992-10-07 | 贵州省安顺民族饭店 | From konjaku, extract konjaku essence and preservation method thereof |
| CN1071556A (en) * | 1991-10-11 | 1993-05-05 | 刘凤权 | Microporous bean curd |
-
1994
- 1994-06-21 CN CN94111051A patent/CN1058380C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032999A (en) * | 1987-11-13 | 1989-05-24 | 湖南省慈利县武陵食品研制厂 | Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned |
| CN1071556A (en) * | 1991-10-11 | 1993-05-05 | 刘凤权 | Microporous bean curd |
| CN1064991A (en) * | 1992-01-30 | 1992-10-07 | 贵州省安顺民族饭店 | From konjaku, extract konjaku essence and preservation method thereof |
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| Publication number | Publication date |
|---|---|
| CN1114158A (en) | 1996-01-03 |
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