CN105942333A - Processing method of fresh konjac vermicelli - Google Patents
Processing method of fresh konjac vermicelli Download PDFInfo
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- CN105942333A CN105942333A CN201610281784.9A CN201610281784A CN105942333A CN 105942333 A CN105942333 A CN 105942333A CN 201610281784 A CN201610281784 A CN 201610281784A CN 105942333 A CN105942333 A CN 105942333A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 68
- 241001312219 Amorphophallus konjac Species 0.000 title claims abstract description 52
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 51
- 235000010485 konjac Nutrition 0.000 title claims abstract description 29
- 238000003672 processing method Methods 0.000 title claims abstract description 27
- 239000000252 konjac Substances 0.000 title abstract 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 230000005070 ripening Effects 0.000 claims description 18
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- 238000004513 sizing Methods 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 9
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 9
- 239000000920 calcium hydroxide Substances 0.000 claims description 9
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- 235000017550 sodium carbonate Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000003513 alkali Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract 2
- 229940025902 konjac mannan Drugs 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 244000205754 Colocasia esculenta Species 0.000 description 9
- 235000006481 Colocasia esculenta Nutrition 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- 238000000465 moulding Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000013558 reference substance Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- 240000004904 Amorphophallus paeoniifolius Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000182067 Fraxinus ornus Species 0.000 description 1
- 235000002917 Fraxinus ornus Nutrition 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of fresh konjac vermicelli. The processing method of the fresh konjac vermicelli comprises the following steps: by taking fresh konjac as the raw material, cooking the fresh konjac until the konjac is fully cooked, and directly smashing the cooked konjac into konjac paste; or firstly grinding the fresh konjac into pulp, adding water into the pulp, and performing steaming so as to prepare the konjac paste; and then, extruding the konjac paste into vermicelli, shaping the vermicelli by curing and soaking the shaped vermicelli, so that the fresh konjac vermicelli is prepared. The finally prepared fresh konjac vermicelli is good in taste, high in nutritive values and convenient to eat. During processing in prior arts, the konjac vermicelli is prepared from konjac mannan as the raw material, nutrients and active ingredients in the konjac are all damaged, so that nutritive values and medicinal values of the konjac are reduced to certain extents; compared with the prior arts, the processing method disclosed by the invention is capable of preserving the nutrients and the active ingredients in the konjac to the maximum extents. The prepared fresh konjac vermicelli is good in taste and relatively high in both nutritive values and medicinal values.
Description
Technical field
The invention belongs to food processing technology field, the processing method being specifically related to a kind of fresh Amorphophallus rivieri silk.
Background technology
Rhizoma amorphophalli also known as, increasingly obtain the favor of modern diet, the main component of Rhizoma amorphophalli be Portugal's manna gather
Sugar, Rhizoma amorphophalli does not contain only 10 several amino acids and the various trace elements of needed by human body, have more low-protein,
The characteristics such as low fat high microsteping, water absorption are strong, expansion rate is high, medicinal efficacy have blood fat reducing, blood sugar lowering,
Blood pressure lowering, lose weight, improve looks, keep healthy, the multiple curative effect such as relieving constipation.
The glucomannan that Rhizoma amorphophalli contains, is a kind of macromolecular compound, has the strongest water absorption, after water suction
Inflatable 80-100 times of volume.And cholesterol and bile acid can be adsorbed, to reducing blood pressure, minimizing cardiovascular diseases sends out
Make there is certain effectiveness.The medicinal ingredient of Rhizoma amorphophalli can clear out and be deposited on cardiovascular metabolism of lipid and cholesterol.Rhizoma amorphophalli contains
Having abundant dietary fiber, in intestinal, dietary fiber can strengthen intestinal peristalsis promoting, promotes defecation, shortens food
The time of staying in intestinal, meat food excretes from taking food to and takes around 12 hours, and Rhizoma amorphophalli is from entering
Food is to excreting about 7 hours.Stool can be made to shorten about 5 hours in intestinal residence time.Thus
Reduce the small intestinal absorption to nutrient substance, decrease the harm to health of the harmful substance in stool simultaneously.
Rhizoma amorphophalli is possibly together with water soluble dietary fiber, and suppression post-prandial glycemia is raised very effective by this fiber, thus Rhizoma amorphophalli
Goods or the preferable antihypelipidemic foodstuff of diabetics.
The traditional using method of Rhizoma amorphophalli is mainly processed into Rhizoma amorphophalli bean curd, taro vermicelli etc..Wherein, Rhizoma amorphophalli bean
Rotten aqueous heavy (up to 5 times) and alkali are highly seasoned, and mouthfeel is poor, and a lot of people do not like and eat.For taro vermicelli,
Although mouthfeel is pretty good, but due to existing taro vermicelli be all use konjaku powder be raw material to be processed into vermicelli,
And konjaku powder is in the course of processing, nutrition and effective ingredient in Rhizoma amorphophalli all can be destroyed, to a certain degree
On can reduce nutrition and the medical value of Rhizoma amorphophalli.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides one and can be effectively retained Rhizoma amorphophalli battalion
The processing method of the foster fresh Amorphophallus rivieri silk with effective ingredient.
The technical solution adopted in the present invention is:
The processing method of a kind of fresh Amorphophallus rivieri silk, comprises the steps:
(1) take fresh konjak, smash glutinous after boiling or cooking, obtain Rhizoma amorphophalli mud；
Or, take fresh konjak and carry out defibrination, obtain serosity, add 1-2 times of quality water to described serosity,
Carry out steaming and decocting under stirring condition, obtain Rhizoma amorphophalli mud；
(2) described Rhizoma amorphophalli mud is squeezed into vermicelli；
(3) described vermicelli immersion thermokalite water will carry out ripening sizing；
(4) vermicelli after ripening being shaped is immersed in the water and carries out soaking 20-24h, obtains described fresh Amorphophallus rivieri silk.
Described Rhizoma amorphophalli is that one or more in white Rhizoma amorphophalli, elephant-foot yam or bulbil konjak form according to arbitrary proportion
Mixture.
In step (1), add water before carrying out steaming and decocting, also described serosity is filtered.
The vibrosieve using 80-120 mesh carries out described filtration.
In step (1), the time carrying out described steaming and decocting is 2-4h.
In step (3), the temperature of described thermokalite water is 65-75 DEG C.
In step (3), the time carrying out described ripening sizing is 5-15min.
In step (3), described aqueous alkali is food-grade calcium hydroxide or edible soda ash aqueous solution.
The mass concentration of described food-grade calcium hydroxide or edible soda ash aqueous solution is 0.6-0.8%.
Use the fresh Amorphophallus rivieri silk that described processing method prepares.
The invention have the benefit that
The processing method of fresh Amorphophallus rivieri silk of the present invention, is raw material by using fresh konjak, by fresh evil spirit
Taro is directly smashed as Rhizoma amorphophalli mud after boiling or cooking, or by fresh konjak elder generation defibrination, and the serosity steaming and decocting that adds water obtains
To Rhizoma amorphophalli mud；Afterwards Rhizoma amorphophalli mud is squeezed into vermicelli, then after vermicelli is carried out successively ripening sizing, soaking,
The final fresh Amorphophallus rivieri silk prepared, in good taste, it is of high nutritive value, instant；Adopt compared in prior art
It is during raw material is processed into taro vermicelli with konjaku powder, the nutrition in Rhizoma amorphophalli can be destroyed and effectively become
Point, reduce the nutritive value of Rhizoma amorphophalli and the problem of medical value to a certain extent, processing method of the present invention,
Nutrition in Rhizoma amorphophalli and effective ingredient at utmost can be remained, the fresh Amorphophallus rivieri silk prepared, mouth
Feeling, nutritive value and medical value are the highest.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
The present embodiment provides the processing method of a kind of fresh Amorphophallus rivieri silk, comprises the steps:
(1) take fresh white Rhizoma amorphophalli and carry out defibrination, obtain serosity, add 1 times of quality water to described serosity, fully
After mix homogeneously, it is placed in stirring digester and carries out steaming and decocting 2h, obtain Rhizoma amorphophalli mud；
(2) described Rhizoma amorphophalli mud is placed in moulding draw-wire machine it is squeezed into vermicelli；
(3) by described vermicelli immerse 65 DEG C, mass concentration be 0.6% food-grade calcium hydroxide aqueous solution in
Carry out ripening sizing 5min；
(4) vermicelli after ripening being shaped is immersed in the water and carries out soaking 24h, obtains described fresh Amorphophallus rivieri silk.
Embodiment 2
The present embodiment provides the processing method of a kind of fresh Amorphophallus rivieri silk, comprises the steps:
(1) take fresh flowers Rhizoma amorphophalli and carry out defibrination, obtain serosity, described serosity is used the vibrosieve of 80 mesh
Filter, obtain filtrate, in described filtrate, add 2 times of quality water, after being sufficiently mixed uniformly, be placed in and stir
Mix and digester carries out steaming and decocting 4h, obtain Rhizoma amorphophalli mud；
(2) described Rhizoma amorphophalli mud is placed in moulding draw-wire machine it is squeezed into vermicelli；
(3) by described vermicelli immerse 75 DEG C, mass concentration be 0.8% food-grade calcium hydroxide aqueous solution in
Carry out ripening sizing 15min；
(4) vermicelli after ripening being shaped is immersed in the water and carries out soaking 20h, obtains described fresh Amorphophallus rivieri silk.
Embodiment 3
The present embodiment provides the processing method of a kind of fresh Amorphophallus rivieri silk, comprises the steps:
(1) take fresh flowers Rhizoma amorphophalli, carry out defibrination, obtain serosity, described serosity is used the vibration of 100 mesh
Sieve filters, and obtains filtrate, adds 2 times of quality water in described filtrate, after being sufficiently mixed uniformly, is placed in
Stirring digester carries out steaming and decocting 3h, obtains Rhizoma amorphophalli mud；
(2) described Rhizoma amorphophalli mud is placed in moulding draw-wire machine it is squeezed into vermicelli；
(3) by described vermicelli immerse 70 DEG C, mass concentration be 0.7% food-grade calcium hydroxide aqueous solution in
Carry out ripening sizing 10min；
(4) vermicelli after ripening being shaped is immersed in the water and carries out soaking 24h, obtains described fresh Amorphophallus rivieri silk.
Embodiment 4
The present embodiment provides the processing method of a kind of fresh Amorphophallus rivieri silk, comprises the steps:
(1) take fresh bulbil konjak, after boiling, removing the peel, smash glutinous, obtain Rhizoma amorphophalli mud；
(2) described Rhizoma amorphophalli mud is placed in moulding draw-wire machine it is squeezed into vermicelli；
(3) by described vermicelli immerse 65 DEG C, mass concentration be 0.6% edible soda ash (i.e. sodium carbonate) in
Carry out ripening sizing 5min；
(4) vermicelli after ripening being shaped is immersed in the water and carries out soaking 24h, obtains described fresh Amorphophallus rivieri silk.
Embodiment 5
The present embodiment provides the processing method of a kind of fresh Amorphophallus rivieri silk, comprises the steps:
(1) take fresh bulbil konjak, after cooking, removing the peel, smash glutinous, obtain Rhizoma amorphophalli mud；
(2) described Rhizoma amorphophalli mud is placed in moulding draw-wire machine it is squeezed into vermicelli；
(3) by described vermicelli immerse 75 DEG C, mass concentration be 0.7% food-grade calcium hydroxide aqueous solution in
Carry out ripening sizing 15min；
(4) vermicelli after ripening being shaped is immersed in the water and carries out soaking 24h, obtains described fresh Amorphophallus rivieri silk.
Comparative example
This comparative example provides the existing processing method of a kind of taro vermicelli, comprises the steps:
(1) take 1kg konjaku powder, in described konjaku powder, add 20kg water, after being sufficiently mixed uniformly,
It is placed in stirring digester and carries out steaming and decocting 10-20min, obtain Rhizoma amorphophalli mud；
(2) described Rhizoma amorphophalli mud is placed in moulding draw-wire machine it is squeezed into vermicelli；
(3) described vermicelli is immersed 60 DEG C, the food-grade calcium hydroxide aqueous solution of 0.7% is carried out ripe
Change sizing 10min；
(4) vermicelli after ripening being shaped is immersed in the water and carries out soaking 24h, obtains taro vermicelli.
Experimental example
The fresh Amorphophallus rivieri silk that the embodiment of the present invention 3 is prepared as experiment product, the evil spirit that comparative example prepares
Taro vermicelli, as reference substance, detects the content of each nutrition composition, testing result such as table 1.
Table 1-fresh Amorphophallus rivieri of the present invention silk and the comparing result of reference substance Middle nutrition constituent content
| Detection project | Unit | Experiment product | Reference substance |
| Energy | kJ/100g | 94 | 44 |
| Protein | g/100g | 0.6 | 0 |
| Fat | g/100g | 0.2 | 0 |
| Carbohydrate | g/100g | 4.5 | 1.6 |
| Dietary fiber | g/100g | 4.78 | 2.2 |
| Sodium | mg/100g | 118 | 0 |
| Starch | g/100g | 4.5 | -- |
| Total sugar | g/100g | ＜ 0.25 | -- |
| Moisture | g/100g | 94 | -- |
| Ash | g/100g | 0.51 | -- |
From table 1 it follows that it is (right compared to by using konjaku powder to be that Raw material processing obtains taro vermicelli
According to product), the present invention uses fresh konjak to be the fresh Amorphophallus rivieri silk (experiment product) that raw material prepares, it is possible to will
Nutrition and effective ingredient in Rhizoma amorphophalli at utmost remain, and nutritive value is higher.
The present invention is not limited to above-mentioned preferred forms, and anyone can draw it under the enlightenment of the present invention
His various forms of products, no matter but in its shape or structure, make any change, every have and the application
Technical scheme as same or like, within all falling within protection scope of the present invention.
Claims (10)
1. the processing method of a fresh Amorphophallus rivieri silk, it is characterised in that comprise the steps:
(1) take fresh konjak, smash glutinous after boiling or cooking, obtain Rhizoma amorphophalli mud；
Or, take fresh konjak and carry out defibrination, obtain serosity, add 1-2 times of quality water to described serosity,
Carry out steaming and decocting under stirring condition, obtain Rhizoma amorphophalli mud；
(2) described Rhizoma amorphophalli mud is squeezed into vermicelli；
(3) described vermicelli immersion thermokalite water will carry out ripening sizing；
(4) vermicelli after ripening being shaped is immersed in the water and carries out soaking 20-24h, obtains described fresh Amorphophallus rivieri silk.
The processing method of fresh Amorphophallus rivieri silk the most according to claim 1, it is characterised in that described Rhizoma amorphophalli
The mixture formed according to arbitrary proportion for one or more in white Rhizoma amorphophalli, elephant-foot yam or bulbil konjak.
The processing method of fresh Amorphophallus rivieri silk the most according to claim 1, it is characterised in that step (1)
In, add water before carrying out steaming and decocting, also described serosity is filtered.
The processing method of fresh Amorphophallus rivieri silk the most according to claim 3, it is characterised in that use 80-120
Purpose vibrosieve carries out described filtration.
The processing method of fresh Amorphophallus rivieri silk the most according to claim 1, it is characterised in that step (1)
In, the time carrying out described steaming and decocting is 2-4h.
The processing method of fresh Amorphophallus rivieri silk the most according to claim 1, it is characterised in that step (3)
In, the temperature of described thermokalite water is 65-75 DEG C.
The processing method of fresh Amorphophallus rivieri silk the most according to claim 1, it is characterised in that step (3)
In, the time carrying out described ripening sizing is 5-15min.
The processing method of fresh Amorphophallus rivieri silk the most according to claim 1, it is characterised in that step (3)
In, described aqueous alkali is food-grade calcium hydroxide or edible soda ash aqueous solution.
The processing method of fresh Amorphophallus rivieri silk the most according to claim 8, it is characterised in that described food
The mass concentration of level calcium hydroxide or edible soda ash aqueous solution is 0.6-0.8%.
10. use the fresh Amorphophallus rivieri silk that the processing method described in any one of claim 1-9 prepares.
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| CN201610281784.9A CN105942333A (en) | 2016-04-29 | 2016-04-29 | Processing method of fresh konjac vermicelli |
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| CN107279869A (en) * | 2017-06-28 | 2017-10-24 | 浙江山芽芽食品有限公司 | A kind of processing method of konjaku silk brief summary |
| CN107373516A (en) * | 2017-07-31 | 2017-11-24 | 宁陕纤纤魔芋生物科技有限公司 | A kind of processing method of konjak tofu |
| CN108323680A (en) * | 2017-01-20 | 2018-07-27 | 富源县雄升农贸有限公司 | A kind of edible konjaku rice noodles processing method |
| CN108936464A (en) * | 2018-09-26 | 2018-12-07 | 十堰天翔生物科技股份有限公司 | A kind of convenience food of giantarum and preparation method thereof |
| CN109287955A (en) * | 2018-08-09 | 2019-02-01 | 宋祥春 | A kind of production method of Konjak fine dried noodle |
| CN113477328A (en) * | 2021-07-21 | 2021-10-08 | 云南富源金田原农产品开发有限责任公司 | Method and equipment for processing konjak rice noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108323680A (en) * | 2017-01-20 | 2018-07-27 | 富源县雄升农贸有限公司 | A kind of edible konjaku rice noodles processing method |
| CN107279869A (en) * | 2017-06-28 | 2017-10-24 | 浙江山芽芽食品有限公司 | A kind of processing method of konjaku silk brief summary |
| CN107373516A (en) * | 2017-07-31 | 2017-11-24 | 宁陕纤纤魔芋生物科技有限公司 | A kind of processing method of konjak tofu |
| CN109287955A (en) * | 2018-08-09 | 2019-02-01 | 宋祥春 | A kind of production method of Konjak fine dried noodle |
| CN108936464A (en) * | 2018-09-26 | 2018-12-07 | 十堰天翔生物科技股份有限公司 | A kind of convenience food of giantarum and preparation method thereof |
| CN113477328A (en) * | 2021-07-21 | 2021-10-08 | 云南富源金田原农产品开发有限责任公司 | Method and equipment for processing konjak rice noodles |
| CN113477328B (en) * | 2021-07-21 | 2022-09-13 | 云南富源金田原农产品开发有限责任公司 | Method and equipment for processing konjak rice noodles |
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Application publication date: 20160921 |