CN106723185A - A kind of konjaku baking method - Google Patents
A kind of konjaku baking method Download PDFInfo
- Publication number
- CN106723185A CN106723185A CN201611098504.7A CN201611098504A CN106723185A CN 106723185 A CN106723185 A CN 106723185A CN 201611098504 A CN201611098504 A CN 201611098504A CN 106723185 A CN106723185 A CN 106723185A
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- CN
- China
- Prior art keywords
- baking
- burner hearth
- barn
- special
- bakery body
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
- A23N12/12—Auxiliary devices for roasting machines
- A23N12/125—Accessories or details
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The present invention proposes a kind of konjaku baking method, is toasted using Special baking barn；The technological core of the Special baking barn is：The subsurface of bakery body is provided with burner hearth along its length, by iron plate and indoor heat transfer on burner hearth；It is incubated by the cycle flue gain of heat on the side wall of bakery body, and the baking temperature in compensating chamber is adjusted by fan, damp and hot steam unnecessary in room is discharged from steam vent during baking.The baking zone that fresh Amorphophallus rivieri piece is placed in Special baking barn is toasted.Using the present invention, konjaku is isolated with flue gas in baking process, realizes that devilstongue without sulfur metaplasia is produced, baking efficiency high, raising product quality.
Description
Technical field
The present invention relates to konjaku bakery, especially a kind of konjaku baking method.
Background technology
Konjaku is unique natural plants rich in Glucomannan in nature, and konjaku is defined as ten by the World Health Organization
One of big health products.
It is the dehydration of moisture in evaporation stem tuber on the premise of interior quality is not destroyed as far as possible that konjaku is dried,
Ask while guaranteed quality, it is ensured that its processing cost is low, and technology is easily mastered.Mechanization is dried to have and not limited by weather condition
System, the characteristics of drying time is fast, quality is good, but equipment purchasing expense is high, complex operation, technical requirements are strong, thus production cost
Also it is higher, only used in the enterprise for having certain scale and strength.
And the workshop-based adobe kang baking of tradition dries processing, drying room is simple and crude, and technique is extensive, and heat utilization rate is low, when drying
Between it is long, batch quality is difficult to be held, and is added konjaku and is directly contacted for a long time with comburant, and content of sulfur dioxide is generally higher by 0.9g/
The food security new standard of Kg.
The content of the invention
The present invention proposes a kind of konjaku baking method, is toasted using Special baking barn, during baking flue gas and konjaku every
From, realize that devilstongue without sulfurization is toasted, improve product quality；Possess low cost, baking efficiency high, convenient and practical advantage.
Therefore, the technical solution adopted by the present invention is as follows：A kind of konjaku baking method, it is characterised in that：Using Special baking
Barn is toasted；
The structure of the Special baking barn：Barn body, bakery body is provided with chimney, temperature observations hole, steam vent, bakery body
Subsurface be provided with burner hearth along its length, burner hearth is arranged on the centre position of bakery body, is ash discharge passage below burner hearth,
The fire door of burner hearth is located on the front wall of bakery body, and uniformly closing bedding in certain intervals on burner hearth has iron plate, its on burner hearth
Its partially enclosed bedding has clay brick；Fan is arranged on burner hearth, and the rotating shaft of fan is supported on bakery body by bearing block
Front wall, on rear wall, rear wall is externally provided with motor, and motor drives fan by the way that V belt translation is secondary；Agitation fan is located in bakery body
Both sides be baking zone, be provided with the rear wall of bakery body baking zone enter introduction；Set respectively in two side walls of bakery body
There is cycle flue, cycle flue lower end connects with the rear end of burner hearth, and cycle flue upper end connects with chimney；
Using concretely comprising the following steps that Special baking barn is toasted：
（1）Prepare multiple baking sieves, being uniformly placed in baking sieve by the fresh Amorphophallus rivieri piece after color retention, being well placed fresh Amorphophallus rivieri
The baking sieve of piece is placed on baking rack, then baking rack is pushed the baking zone of Special baking barn, is closed baking zone and is entered introduction；
（2）Baking：The interior bone coal of burner hearth or firewood as the energy, to transmitting heat in Special baking barn；Start fan regulation equal
Baking temperature in weighing apparatus Special baking barn, using two sections of temperature roasting modes, toasts, until slice food made from Amorphophallus rivieri at a temperature of 85-100 DEG C
Water content be 40-60%；Then, 110-130 DEG C is warming up to, the water content for being baked to slice food made from Amorphophallus rivieri is less than 12%；Baking is finished,
Baking rack integrally removes the baking zone of Special baking barn.
Beneficial effect：Using the present invention, the heat of the burner hearth of Special baking barn is delivered to interior by iron plate, on the other hand
It is incubated by the cycle flue gain of heat, and the baking temperature in balanced room is adjusted by agitation fan, it is unnecessary wet in room during baking
Hot water vapor is discharged from steam vent；Konjaku is isolated with flue gas in baking process, realizes that devilstongue without sulfurization is toasted, and improves product quality；
In addition, the present invention possesses low cost, baking efficiency high, convenient and practical advantage.
Brief description of the drawings
Fig. 1 is the front view of special bakery in the present invention（Section view）.
Fig. 2 is the top view of special bakery in the present invention（Section view）.
Fig. 3 is the cycle flue schematic diagram of special bakery in the present invention.
Shown in figure：1. bakery body；2. burner hearth；3. fire door；4. ash discharge passage；5. iron plate；6. motor；7. V belt translation
It is secondary；8. clay brick；9. fan；10. chimney；11. baking zones enter introduction；12. line slideways；13. horizontal flues；14. vertical cigarettes
Road；15. blanking covers；101. side walls；The rotating shaft of 901. fans；W. temperature observations hole；P. steam vent；H. baking zone.
Specific embodiment
Structure with reference to the Special baking barn shown in Fig. 1-Fig. 3, further described in the present invention is as follows：Including baking
Room body 1, bakery body is provided with chimney 10, temperature observations hole W, steam vent P, and the subsurface of bakery body 1 sets along its length
Burner hearth 2 is equipped with, burner hearth 2 is arranged on the centre position of bakery body, is ash discharge passage 4 below burner hearth, the fire door 3 of burner hearth is located at and dries
Uniformly closing bedding in certain intervals on the front wall of barn body, on burner hearth has iron plate 5, and the other parts closing bedding on burner hearth has
Clay brick 8；Fan 9 is arranged on burner hearth, and the rotating shaft 901 of fan is supported on the front wall of bakery body 1, rear wall by bearing block
On, rear wall is externally provided with motor 6, and motor 6 drives fan 9 by V belt translation secondary 7；Both sides in bakery body positioned at agitation fan are
Baking zone H, on the rear wall of bakery body being provided with baking zone enters introduction 11；It is respectively equipped with two side walls 101 of bakery body
Cycle flue, cycle flue lower end connects with the rear end of burner hearth 2, and cycle flue upper end connects with chimney 10.
As shown in figure 3, being a kind of structure of cycle flue：In side wall 101 layer 2-4 is equally disposed with along short transverse
Horizontal flue 13, layer 2-4 horizontal flue is connected by the head and the tail of vertical gas pass 14, and undermost horizontal flue 13 passes through vertical gas pass
Connected with burner hearth 2, the horizontal flue 13 of the superiors is connected by vertical gas pass with chimney 10；Vertical cigarette is located on horizontal flue
The one end in road is provided with draws flue dust mouthful, draws flue dust mouthful and is blocked by blanking cover 15.The setting of this cycle flue, can more fully utilize
The heat gain of heat is incubated, and easily builds, and when the flue dust under horizontal flue inner product is excessive, can be drawn out by drawing flue dust mouthful, is easy to
Safeguard.
As shown in Fig. 2 the ground of baking zone H is provided with line slideway 12, it is easy to the turnover of baking rack.
The advantage of the Special baking barn shown in Fig. 1-Fig. 3：The heat of burner hearth 2 is quickly delivered to interior by iron plate 5；Pass through
The cycle flue gain of heat is incubated, and adjusts the baking temperature in balanced room by fan 9；Konjaku is isolated with flue gas in baking process.
A kind of specific implementation method of konjaku baking, is using Special baking barn（Shown in Fig. 1-Fig. 3）Toasted, specifically
Step is：
（1）Prepare multiple baking sieves, being uniformly placed in baking sieve by the fresh Amorphophallus rivieri piece after color retention, being well placed fresh Amorphophallus rivieri
The baking sieve of piece is placed on baking rack, then baking rack is pushed the baking zone of Special baking barn, is closed baking zone and is entered introduction；
（2）Baking：The interior bone coal of burner hearth or firewood as the energy, to transmitting heat in Special baking barn；Start fan regulation equal
Baking temperature in weighing apparatus Special baking barn, using two sections of temperature roasting modes, toasts, until slice food made from Amorphophallus rivieri at a temperature of 90-100 DEG C
Water content be 50-60%；Then, 110-120 DEG C is warming up to, the water content for being baked to slice food made from Amorphophallus rivieri is less than 12%；Baking is finished,
Baking rack integrally removes the baking zone of Special baking barn.
It is existing conventional techniques that the fresh Amorphophallus rivieri piece after color retention is obtained in the present invention, is described below：
A. except root removes bud：The artificial bud and root struck off with knife on fresh Amorphophallus rivieri, removes decayed portion；
B is cleaned：Using fresh Amorphophallus rivieri is manually or mechanically scrubbed, the silt on fresh Amorphophallus rivieri is cleaned in the clear water of flowing；
C. crust is removed：The crust of fresh Amorphophallus rivieri is struck off with sharp bamboo chip or blade；
D. rinse：Go the fresh Amorphophallus rivieri of crust before section, slitting, soak rinsing in clear water again；
E. cut：The piece of thick 1.5-2cm is slit longitudinally into knife or slicer, then piece is cut into the slice food made from Amorphophallus rivieri of 1.5-2cm wide；
F. color protection：Using citric acid solution or lime aqueous solution, slice food made from Amorphophallus rivieri is sprayed, obtain the fresh Amorphophallus rivieri after color retention
Piece.
In color protection step, the mass percent concentration of the citric acid solution is 5-7.5%；The matter of the lime aqueous solution
Amount percent concentration is 1-2%.
Claims (1)
1. a kind of konjaku baking method, it is characterised in that：Toasted using Special baking barn；
The structure of the Special baking barn：Barn body, bakery body is provided with chimney, temperature observations hole, steam vent, bakery body
Subsurface be provided with burner hearth along its length, burner hearth is arranged on the centre position of bakery body, is ash discharge passage below burner hearth,
The fire door of burner hearth is located on the front wall of bakery body, and uniformly closing bedding in certain intervals on burner hearth has iron plate, its on burner hearth
Its partially enclosed bedding has clay brick；Fan is arranged on burner hearth, and the rotating shaft of fan is supported on bakery body by bearing block
Front wall, on rear wall, rear wall is externally provided with motor, and motor drives fan by the way that V belt translation is secondary；Agitation fan is located in bakery body
Both sides be baking zone, be provided with the rear wall of bakery body baking zone enter introduction；Set respectively in two side walls of bakery body
There is cycle flue, cycle flue lower end connects with the rear end of burner hearth, and cycle flue upper end connects with chimney；
Using concretely comprising the following steps that Special baking barn is toasted：
（1）Prepare multiple baking sieves, being uniformly placed in baking sieve by the fresh Amorphophallus rivieri piece after color retention, being well placed fresh Amorphophallus rivieri
The baking sieve of piece is placed on baking rack, then baking rack is pushed the baking zone of Special baking barn, is closed baking zone and is entered introduction；
（2）Baking：The interior bone coal of burner hearth or firewood as the energy, to transmitting heat in Special baking barn；Start fan regulation equal
Baking temperature in weighing apparatus Special baking barn, using two sections of temperature roasting modes, toasts, until slice food made from Amorphophallus rivieri at a temperature of 85-100 DEG C
Water content be 40-60%；Then, 110-130 DEG C is warming up to, the water content for being baked to slice food made from Amorphophallus rivieri is less than 12%；Baking is finished,
Baking rack integrally removes the baking zone of Special baking barn.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098504.7A CN106723185A (en) | 2016-12-04 | 2016-12-04 | A kind of konjaku baking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098504.7A CN106723185A (en) | 2016-12-04 | 2016-12-04 | A kind of konjaku baking method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106723185A true CN106723185A (en) | 2017-05-31 |
Family
ID=58883896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611098504.7A Pending CN106723185A (en) | 2016-12-04 | 2016-12-04 | A kind of konjaku baking method |
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| Country | Link |
|---|---|
| CN (1) | CN106723185A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87201096U (en) * | 1987-03-02 | 1987-12-26 | 姚志进 | Food baking device |
| AU668890B2 (en) * | 1991-10-03 | 1996-05-23 | Fmc Corporation | Rapidly hydratable konjac flour |
| CN1086560C (en) * | 1999-02-05 | 2002-06-26 | 李经邦 | Konjaku fine flour wet processing method using water as medium |
| CN2502155Y (en) * | 2001-09-28 | 2002-07-24 | 刘明星 | Small civil energy-saving boiler |
| CN2807162Y (en) * | 2005-01-01 | 2006-08-16 | 中国科学院武汉植物园 | Roaster |
| CN201203250Y (en) * | 2008-03-10 | 2009-03-04 | 郝安亮 | Domestic stove |
| CN103431333A (en) * | 2013-07-31 | 2013-12-11 | 湖北顺溪生物食品有限公司 | Konjak drying room and drying method |
-
2016
- 2016-12-04 CN CN201611098504.7A patent/CN106723185A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87201096U (en) * | 1987-03-02 | 1987-12-26 | 姚志进 | Food baking device |
| AU668890B2 (en) * | 1991-10-03 | 1996-05-23 | Fmc Corporation | Rapidly hydratable konjac flour |
| CN1086560C (en) * | 1999-02-05 | 2002-06-26 | 李经邦 | Konjaku fine flour wet processing method using water as medium |
| CN2502155Y (en) * | 2001-09-28 | 2002-07-24 | 刘明星 | Small civil energy-saving boiler |
| CN2807162Y (en) * | 2005-01-01 | 2006-08-16 | 中国科学院武汉植物园 | Roaster |
| CN201203250Y (en) * | 2008-03-10 | 2009-03-04 | 郝安亮 | Domestic stove |
| CN103431333A (en) * | 2013-07-31 | 2013-12-11 | 湖北顺溪生物食品有限公司 | Konjak drying room and drying method |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |