CN106722517A - A kind of attached taste method of promotion konjak food - Google Patents
A kind of attached taste method of promotion konjak food Download PDFInfo
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- CN106722517A CN106722517A CN201611072229.1A CN201611072229A CN106722517A CN 106722517 A CN106722517 A CN 106722517A CN 201611072229 A CN201611072229 A CN 201611072229A CN 106722517 A CN106722517 A CN 106722517A
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- konjaku
- konjak food
- embryo
- temperature
- attached taste
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Abstract
The present invention relates to a kind of attached taste method of konjak food, the method includes step in detail below：（1）Gelatinization：Konjaku flour is arranged in pairs or groups in proportion with Peas powder, and composite powder is formed after being well mixed；Add drinking water according to a certain percentage again, it is fully swelling, expanded to form uniform colloidal sol；（2）Solidification：It is uniform after edible sodium carbonate is dissolved, rapidly join konjac sol, the curing molding in container template；（3）Cutting：Konjaku element embryo after being cured, definite shape is cut into cutting knife；（4）Freezing：Konjaku material embryo after cutting, lyophilization；（5）Rinsing：Boiling defrosting, rinsing dealkalize are carried out under hot conditions；（6）Attached taste：It is thoroughly mixed with flavoring under the conditions of uniform temperature, fast tasty, obtains differently flavoured konjak food.It is tasty slow, not thoroughly that the present invention solves konjak food, and tasteless, inside and outside irregular problem, can develop the konjak food of many tastes.
Description
Technical field
The present invention relates to a kind of deep working method of konjak food, especially a kind of attached taste method of promotion konjaku product.
Background technology
Konjaku has " cleaning intestinal tract husband ", the title of " blood purification agent ", is received by increasing people, by world health
Tissue is defined as one of ten big health products.Current production is upper to be first processed into konjaku element embryo, warp using fresh Amorphophallus rivieri or konjaku flour mostly
Taste is cooked, its is tasty slow and inside and outside irregular, it is difficult to adapt to the requirement of batch production.
A kind of disclosure of the invention of the patent No. CN 95118114.9 attached taste process of konjaku deep-processed food, including
Water logging boils tasty with vacuum pressed, and its content is high, and attached taste is not thorough, tasteless；The hair of patent No. CN 200810053867.8
Bright, its method and step is cumbersome, high to equipment requirement condition.
The content of the invention
Of the invention to propose a kind of attached taste method of promotion konjak food, solution konjak food is tasty slow, not thorough, and taste
Road is not dense, inside and outside irregular problem.
To solve the above problems, the technical solution adopted in the present invention is：A kind of attached taste method of promotion konjak food, bag
Include step in detail below：
（1）Gelatinization：Konjaku powder accurately is weighed, a certain amount of Peas powder of arranging in pairs or groups in proportion forms composite powder after being well mixed；Again
It is foundation according to konjaku flour, quantitative drinking water is added according to a certain percentage, and be stirred continuously in pill tank, makes konjac composite
It is fully swelling, expanded to form uniform colloidal sol；Wherein, konjaku flour proportion accounts for 55-80%, and Peas powder accounts for the ratio of 45-20%, homogeneous
After form composite powder；Add water swelling, the proportion for adding drinking water is 35-50 times of konjaku flour；Konjaku flour is swelling, swollen using low temperature
Change, temperature is 10-25 DEG C, and puffing time was controlled at 40-60 minutes；
（2）Solidification：By edible sodium carbonate with it is uniform in the case where being stirred continuously after a small amount of water dissolves, rapidly join konjac sol
In, being placed into the container template of definite shape makes its curing molding；
（3）Cutting：Konjaku element embryo after being cured, definite shape is cut into cutting knife（Piece or strip）, shape size, width,
Thickness is freely adjustable；
（4）Freezing：Konjaku material embryo after cutting, storage is frozen among storehouse, and lyophilization is descended under cryogenic；
（5）Rinsing：The konjaku material embryo of freezing is thawed under the high temperature conditions, is rinsed, dealkalize, finally centrifugal dehydration again；
（6）Attached taste：Konjaku material embryo after rinsing, centrifugal dehydration, is thoroughly mixed with flavoring, makes its tasty, obtains difference
The konjak food of local flavor.
The attached taste method of a kind of promotion konjak food, in step（2）Middle solidification, eats sodium carbonate ratio addition consumption
It is the 1-2% of konjaku flour weight, sol pH reaches 8-11；Solidification temperature is 50-70 DEG C, the time is 30-50 minutes.
The attached taste method of a kind of promotion konjak food, in step（4）Middle freezing, the mode of cryogenic freezing makes konjaku plain
Water freezing in embryo it is clear go out, material embryo is presented " honeycomb " shape, and temperature control is 12-30 hours in subzero 5-20 DEG C, time.
The attached taste method of a kind of promotion konjak food, in step（5）Middle rinsing, using high-temperature steam mode, carries out
Punching is drenched in upper and lower convection current, rinses dealkalize, and temperature is 110-120 DEG C；After dehydration, material embryo water content control is in 60-80%.
The attached taste method of a kind of promotion konjak food, in step（6）In attached taste, the konjaku material embryo after centrifugal dehydration,
Ensure remaining temperature, mix with flavoring stirring under the conditions of being 50-70 DEG C in temperature, material embryo consumption is 1 with the part by weight of flavoring:
0.3, allow its fast tasty, obtain differently flavoured konjak food.
Beneficial effect：The present invention provides a kind of attached taste method of konjak food, the method solve konjak food it is tasty it is slow,
It is not thorough, and tasteless, inside and outside irregular problem, it is not necessary to vacuum equipment, low production cost, method simple possible, can open
The konjak food for sending out taste many.
Specific embodiment
An example is set forth below to be further illustrated with the present invention, but the present invention is not limited solely to these examples.
Embodiment 1
A kind of attached taste method of promotion konjak food, including step in detail below：
1st, it is gelatinized：Accurate to weigh 50 jin of konjaku powder, 15 jin of collocation Peas powder forms composite powder after being well mixed.Add 2000
The drinking water of jin, and be stirred continuously in pill tank, it is fully swelling, expanded to form uniform colloidal sol under the conditions of natural room temperature,
Expanded 1 hour；
2nd, solidify：By 1.5% edible sodium carbonate with it is uniform in the case where being stirred continuously after a small amount of water dissolves, rapidly join evil spirit
In taro colloidal sol, up to being 9, be placed into the container template of definite shape makes its curing molding to sol pH, solidifies 40 minutes；
3rd, cut：Konjaku element embryo after being cured, cuts into definite shape wide 1 centimeter, long 4 centimeters, 0.2 centimeter of thickness with cutting knife
Konjaku material embryo bar, piece；
4th, freeze：Konjaku material embryo after cutting, storage is frozen among storehouse, lower freezing 12 hours under subzero 15 DEG C of cryogenic conditions；
5th, rinse：The konjaku material embryo steam high temperature of freezing is drenched into punching defrosting, rinsing dealkalize up and down, embryo is expected in finally centrifugal dehydration again
Water content control is 70%；
6th, attached taste：240 jin of konjaku material embryo after dehydration, the flavoring with 7 jin（Capsicum, Chinese prickly ash, sesame, edible oil, salt, taste
Essence, ginger, garlic etc.）It is thoroughly mixed, allows its fast tasty, the konjaku for obtaining spicy flavor to be eaten under conditions of 45 DEG C
Product.
Claims (5)
1. it is a kind of promote konjak food attached taste method, it is characterised in that including step in detail below：
（1）Gelatinization：Konjaku powder accurately is weighed, a certain amount of Peas powder of arranging in pairs or groups in proportion forms composite powder after being well mixed；Again
It is foundation according to konjaku flour, quantitative drinking water is added according to a certain percentage, and be stirred continuously in pill tank, makes konjac composite
It is fully swelling, expanded to form uniform colloidal sol；Wherein, konjaku flour proportion accounts for 55-80%, and Peas powder accounts for the ratio of 45-20%, homogeneous
After form composite powder；Add water swelling, the proportion for adding drinking water is 35-50 times of konjaku flour；Konjaku flour is swelling, swollen using low temperature
Change, temperature is 10-25 DEG C, and puffing time was controlled at 40-60 minutes；
（2）Solidification：By edible sodium carbonate with it is uniform in the case where being stirred continuously after a small amount of water dissolves, rapidly join konjac sol
In, being placed into the container template of definite shape makes its curing molding；
（3）Cutting：Konjaku element embryo after being cured, definite shape is cut into cutting knife, and shape size, width, thickness freely may be used
Adjust；
（4）Freezing：Konjaku material embryo after cutting, storage is frozen among storehouse, and lyophilization is descended under cryogenic；
（5）Rinsing：The konjaku material embryo of freezing is thawed under the high temperature conditions, is rinsed, dealkalize, finally centrifugal dehydration again；
（6）Attached taste：Konjaku material embryo after rinsing, centrifugal dehydration, is thoroughly mixed with flavoring, makes its tasty, obtains difference
The konjak food of local flavor.
2. according to right 1 it is a kind of promote konjak food attached taste method, it is characterised in that step（2）In, eat sodium carbonate
Ratio is added in an amount of the 1-2% of konjaku flour weight, and sol pH reaches 8-11；Solidification temperature is 50-70 DEG C, the time is 30-50
Minute.
3. according to right 1 it is a kind of promote konjak food attached taste method, it is characterised in that step（4）Middle freezing, low temperature cold
Water freezing that the mode of jelly allows in konjaku element embryo it is clear go out, material embryo is presented " honeycomb " shape, and temperature control is in subzero 5-20 DEG C, time
12-30 hours.
4. according to right 1 it is a kind of promote konjak food attached taste method, it is characterised in that step（5）Middle rinsing, using height
Warm stream mode, carries out upper and lower convection current and drenches punching, rinses dealkalize, and temperature is 110-120 DEG C；After dehydration, material embryo water content control exists
60-80%。
5. according to right 1 it is a kind of promote konjak food attached taste method, it is characterised in that step（6）In attached taste, centrifugation is de-
Konjaku material embryo after water, using remaining temperature, mixes under the conditions of being 50-70 DEG C in temperature with flavoring stirring, expects embryo consumption and seasoning
Material part by weight is 1: 0.3, allows its fast tasty, obtains differently flavoured konjak food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201611072229.1A CN106722517A (en) | 2016-11-29 | 2016-11-29 | A kind of attached taste method of promotion konjak food |
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| CN201611072229.1A CN106722517A (en) | 2016-11-29 | 2016-11-29 | A kind of attached taste method of promotion konjak food |
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Family
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| CN201611072229.1A Withdrawn CN106722517A (en) | 2016-11-29 | 2016-11-29 | A kind of attached taste method of promotion konjak food |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123515A (en) * | 2017-06-28 | 2019-01-04 | 王磊 | A kind of flavouring method of konjak flavor food |
| CN110731527A (en) * | 2019-11-29 | 2020-01-31 | 安徽辣魔王食品有限公司 | Production method of konjak vegetarian tripe |
| CN111671065A (en) * | 2020-07-22 | 2020-09-18 | 河源市绿州食品有限公司 | Konjak product and preparation method thereof |
| CN115644348A (en) * | 2022-11-09 | 2023-01-31 | 河北省科学院生物研究所 | Konjak edible fungus and preparation method thereof |
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| CN1606925A (en) * | 2003-10-16 | 2005-04-20 | 周莉 | Production method of dried tremella flavored freezing konjak can |
| JP2009171943A (en) * | 2008-01-27 | 2009-08-06 | Norihiro Kamata | Method for producing freeze-dried instant food comprising mixing freeze-dry konjak made of konjak powder, glucomannan or starch, kuzu vine powder, thickening polysaccharide, agar and calcium hydroxide, with various soups which can be freeze-dried, and subjected to freeze-dry |
| CN101940283A (en) * | 2010-04-20 | 2011-01-12 | 曾荣 | Konjak dumpling wrapper |
| CN102125240A (en) * | 2010-12-14 | 2011-07-20 | 健盛食品股份有限公司 | Perpetration method of konjaku can and konjaku can prepared by using same |
| CN102972716A (en) * | 2012-11-16 | 2013-03-20 | 湖北一致魔芋生物科技有限公司 | Seasoning method for konjak flavor food |
| CN106072675A (en) * | 2016-06-21 | 2016-11-09 | 周宓 | A kind of frozen type konjak food and preparation method thereof |
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2016
- 2016-11-29 CN CN201611072229.1A patent/CN106722517A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1606925A (en) * | 2003-10-16 | 2005-04-20 | 周莉 | Production method of dried tremella flavored freezing konjak can |
| JP2009171943A (en) * | 2008-01-27 | 2009-08-06 | Norihiro Kamata | Method for producing freeze-dried instant food comprising mixing freeze-dry konjak made of konjak powder, glucomannan or starch, kuzu vine powder, thickening polysaccharide, agar and calcium hydroxide, with various soups which can be freeze-dried, and subjected to freeze-dry |
| CN101940283A (en) * | 2010-04-20 | 2011-01-12 | 曾荣 | Konjak dumpling wrapper |
| CN102125240A (en) * | 2010-12-14 | 2011-07-20 | 健盛食品股份有限公司 | Perpetration method of konjaku can and konjaku can prepared by using same |
| CN102972716A (en) * | 2012-11-16 | 2013-03-20 | 湖北一致魔芋生物科技有限公司 | Seasoning method for konjak flavor food |
| CN106072675A (en) * | 2016-06-21 | 2016-11-09 | 周宓 | A kind of frozen type konjak food and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123515A (en) * | 2017-06-28 | 2019-01-04 | 王磊 | A kind of flavouring method of konjak flavor food |
| CN110731527A (en) * | 2019-11-29 | 2020-01-31 | 安徽辣魔王食品有限公司 | Production method of konjak vegetarian tripe |
| CN111671065A (en) * | 2020-07-22 | 2020-09-18 | 河源市绿州食品有限公司 | Konjak product and preparation method thereof |
| CN115644348A (en) * | 2022-11-09 | 2023-01-31 | 河北省科学院生物研究所 | Konjak edible fungus and preparation method thereof |
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Application publication date: 20170531 |