CN107279868A - A kind of processing method of celestial shellfish konjaku - Google Patents
A kind of processing method of celestial shellfish konjaku Download PDFInfo
- Publication number
- CN107279868A CN107279868A CN201710504981.7A CN201710504981A CN107279868A CN 107279868 A CN107279868 A CN 107279868A CN 201710504981 A CN201710504981 A CN 201710504981A CN 107279868 A CN107279868 A CN 107279868A
- Authority
- CN
- China
- Prior art keywords
- konjaku
- processing method
- short cylinder
- shaping
- flour
- Prior art date
- 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.)
- Pending
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 71
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000015170 shellfish Nutrition 0.000 title claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 239000000243 solution Substances 0.000 claims abstract description 14
- 238000007493 shaping process Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 239000012670 alkaline solution Substances 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000009413 insulation Methods 0.000 claims abstract description 4
- 238000012805 post-processing Methods 0.000 claims abstract description 4
- 238000005057 refrigeration Methods 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 238000007873 sieving Methods 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- -1 beauty treatment Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention proposes a kind of processing method of celestial shellfish konjaku, includes the steps：（1）Sub-sieve：Konjaku flour is sieved in drying,（2）Gelatinization：Konjaku flour and water are mixed, mixed in stirring to translucent pastel, insulation waits post processing；（3）Shaping：The raw material being gelatinized is added in extruder, in extruder extrusion into strips, strip konjaku short cylinder is cut into, cooled down in the solution of the short cylinder konjaku submergence alkalescence after shaping；（4）Hardening：Short cylinder konjaku is persistently immersed in alkaline solution, the short cylinder konjaku after hardening is pulled out；（5）Sorting：To be molded the separation of incomplete konjaku, shaping it is complete be used as finished product；（6）Packaging：Finished product konjaku is packaged into the container for filling fresh-keeping solution, intact, stored under refrigeration is sealed.The konjaku processed does not have additive, keeps original local flavor, helps health, resistant to cook is not rotten, the crisp cunning of mouthfeel, delicious flavour, can be eaten with a variety of vegetables.
Description
Technical field
The present invention relates to a kind of food-processing method of konjaku, specifically a kind of processing method of celestial shellfish konjaku.
Background technology
Konjaku is grown under sparse woods, is beneficial basic food, and the people excessive to edible animal acid food, collocation is eaten
Konjaku, can reach food acid, soda balance.In addition, konjaku also has, level is hypoglycemic, reducing blood lipid, decompression, dissipates poison, beauty treatment, lead to
Arteries and veins, fat-reducing, defaecation, appetizing etc. are multi-functional.The preparation method of konjaku is a lot, but is due to the local flavor of itself, because it has
Unique " fishy smell " and soft mouthfeel, most consumer can not receive quickly.
The content of the invention
It is an object of the invention to overcome above shortcomings in the prior art, and a kind of delicious flavour is provided, embodied
The konjaku product of konjaku delicious celestial shellfish shape in itself.
The present invention the used technical scheme that solves the above problems is：Include the steps：
(1) sub-sieve：Konjaku flour is sieved in drying, heat is brushed into funnel while konjaku flour is poured into funnel
In wind, space of the hot blast full of funnel, the konjaku flour kept dry after sieving is standby；
(2) it is gelatinized：The konjaku flour after sieving for being 15000~18000mpa.s by viscosity and temperature are 75 DEG C~80 DEG C
Water is 1 according to weight ratio：1.25 ratio is mixed, and is mixed in stirring to translucent pastel, and insulation is waited
Post processing；Elasticity is good, and finished product mouthfeel bullet is crisp.
(3) it is molded：The raw material being gelatinized is added in extruder, extruder cavity temperature be previously heated to 120 DEG C~
140 DEG C, in extruder extrusion into strips, cutoff tool is set before the outlet of extrusion, strip konjaku short cylinder is cut into, after shaping
Short cylinder konjaku submergence alkalescence solution in cool down；Heating is directly ripe by konjaku silk in extruder, can be stood after extrusion
It is i.e. qualitative.
(4) harden：Short cylinder konjaku is persistently immersed in alkaline solution, and alkaline solution constant flow, soak 15 points
After more than clock, the short cylinder konjaku after hardening is pulled out；
(5) sort：To be molded the separation of incomplete konjaku, shaping it is complete be used as finished product；
(6) pack：Finished product konjaku is packaged into the container for filling fresh-keeping solution, intact, stored under refrigeration is sealed.
Screen cloth in step (1) for the mesh of 40 mesh~60 hole.Konjaku flour drying after sieving is easy to maintain, and easily pastes
Change, product is uniform, and fast knot is few.
First added water in step (2) in stirring container, then need during being gradually added konjaku flour, addition to keep permanent
Temperature, and continue stirring, while adding flavoring while konjaku flour is added.The gelatinization thing purity so blended is high, matter
Amount is uniform, easily ripe.
Described flavoring include 3 parts edible salt, 1 part of monosodium glutamate, 1 part of chickens' extract, 5 parts of cooking wine, above-mentioned group
Part matches by weight proportion.The seasoning during processing, rhythm of production is fast, saves the time, reduces production cost, seasoned
Product
Cutoff tool enters water-filling and sprayed to spill, can reduce temperature, prevent adhesion while work in step (3).
Contain 5% aqua calcis in step (4) neutral and alkali solution.Ensure that konjaku is completed in the solution of alkalescence hard
Change.
Step (5) is slipped through the net using fixed mesh, and the konjaku not being molded is spilt, and leaves complete product.
Contain vitamin C and citric acid in step (6) in fresh-keeping solution.Vitamin C has strong reducing property, prevents from going bad.
The present invention compared with prior art, with advantages below and effect：The konjaku processed does not have additive, keeps former
Some local flavors, help health, and resistant to cook is not rotten, the crisp cunning of mouthfeel, delicious flavour, can be eaten with a variety of vegetables.The mistake of konjaku processing
Journey keeps fresh, keeps original local flavor, be adapted in the vegetables such as chafing dish, spicy soup, saucepan together without other additives
It is edible, the process environmental protection and economy of processing, and do not waste raw material, also with unique mouthfeel, fragility is also carried in toughness, is held
Easily bite broken, there is the local flavor of uniqueness.
Embodiment
Below by embodiment, the present invention is described in further detail, following examples be explanation of the invention and
The invention is not limited in following examples.
The steps is specifically included：
(1) sub-sieve：Konjaku flour is sieved in drying, heat is brushed into funnel while konjaku flour is poured into funnel
In wind, space of the hot blast full of funnel, the konjaku flour kept dry after sieving is standby；
(2) it is gelatinized：The konjaku flour after sieving for being 15000~18000mpa.s by viscosity and temperature are 75 DEG C~80 DEG C
Water is 1 according to weight ratio：1.25 ratio is mixed, and is mixed in stirring to translucent pastel, and insulation is waited
Post processing；
(3) it is molded：The raw material being gelatinized is added in extruder, extruder cavity temperature be previously heated to 120 DEG C~
140 DEG C, in extruder extrusion into strips, cutoff tool is set before the outlet of extrusion, strip konjaku short cylinder is cut into, after shaping
Short cylinder konjaku submergence alkalescence solution in cool down；
(4) harden：Short cylinder konjaku is persistently immersed in alkaline solution, and alkaline solution constant flow, soak 15 points
After more than clock, the short cylinder konjaku after hardening is pulled out；
(5) sort：To be molded the separation of incomplete konjaku, shaping it is complete be used as finished product；
(6) pack：Finished product konjaku is packaged into the container for filling fresh-keeping solution, intact, stored under refrigeration is sealed.
Screen cloth in step (1) for the mesh of 40 mesh~60 hole.
First added water in step (2) in stirring container, then need during being gradually added konjaku flour, addition to keep permanent
Temperature, and continue stirring, while adding flavoring while konjaku flour is added.
Described flavoring include 3 parts edible salt, 1 part of monosodium glutamate, 1 part of chickens' extract, 5 parts of cooking wine, above-mentioned group
Part matches by weight proportion.
Cutoff tool enters water-filling and sprayed to spill while work in step (3), reduces temperature, prevents adhesion.
Contain 5% aqua calcis in step (4) neutral and alkali solution.
Step (5) is slipped through the net using fixed mesh, and the konjaku not being molded is spilt, and leaves complete product.
Contain vitamin C and citric acid in step (6) in fresh-keeping solution.
Claims (7)
1. a kind of processing method of celestial shellfish konjaku, it is characterised in that：Include the steps：
（1）Sub-sieve：Konjaku flour is sieved in drying, hot blast is brushed while konjaku flour is poured into funnel into funnel, heat
In space of the wind full of funnel, the konjaku flour kept dry after sieving is standby；
（2）Gelatinization：The konjaku flour after sieving for being 15000 ~ 18000mpa.s by viscosity and water that temperature is 75 DEG C ~ 80 DEG C according to
Weight ratio is 1：1.25 ratio is mixed, and is mixed in stirring to translucent pastel, and insulation waits post processing；
（3）Shaping：The raw material being gelatinized is added in extruder, extruder cavity temperature is previously heated to 120 DEG C ~ 140 DEG C,
In extruder extrusion into strips, cutoff tool is set before the outlet of extrusion, strip konjaku is cut into short cylinder, the short column after shaping
Cooled down in the solution of shape konjaku submergence alkalescence；
（4）Hardening：Short cylinder konjaku is persistently immersed in alkaline solution, and alkaline solution constant flow, immersion 15 minutes with
After upper, the short cylinder konjaku after hardening is pulled out；
（5）Sorting：To be molded the separation of incomplete konjaku, shaping it is complete be used as finished product；
（6）Packaging：Finished product konjaku is packaged into the container for filling fresh-keeping solution, intact, stored under refrigeration is sealed.
2. the processing method of celestial shellfish konjaku according to claim 1, it is characterised in that：Step（1）In screen cloth for 40 mesh ~
The hole of 60 mesh.
3. the processing method of celestial shellfish konjaku according to claim 1, it is characterised in that：Step（2）Middle elder generation is in stirring container
In add water, then need during being gradually added konjaku flour, addition to keep constant temperature, and continue stirring, while adding konjaku
Flavoring is added while powder.
4. the processing method of celestial shellfish konjaku according to claim 3, it is characterised in that：Described flavoring includes 3 parts
Edible salt, 1 part of monosodium glutamate, 1 part of chickens' extract, 5 parts of cooking wine, above-mentioned component matches by weight proportion.
5. the processing method of celestial shellfish konjaku according to claim 1, it is characterised in that：Step（3）Middle cutoff tool is in work
While, enter water-filling and spray to spill.
6. the processing method of celestial shellfish konjaku according to claim 1, it is characterised in that：Step（4）Contain in neutral and alkali solution
There is 5% aqua calcis.
7. the processing method of celestial shellfish konjaku according to claim 1, it is characterised in that：Step（5）Using fixed mesh
Slip through the net, the konjaku not being molded is spilt, leave complete product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710504981.7A CN107279868A (en) | 2017-06-28 | 2017-06-28 | A kind of processing method of celestial shellfish konjaku |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710504981.7A CN107279868A (en) | 2017-06-28 | 2017-06-28 | A kind of processing method of celestial shellfish konjaku |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279868A true CN107279868A (en) | 2017-10-24 |
Family
ID=60099056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710504981.7A Pending CN107279868A (en) | 2017-06-28 | 2017-06-28 | A kind of processing method of celestial shellfish konjaku |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279868A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772079A (en) * | 2020-05-22 | 2020-10-16 | 雀巢产品有限公司 | Q bomb composition, preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1360851A (en) * | 2000-12-28 | 2002-07-31 | 潘文光 | Large-scale production process for molded konjaku food |
| CN106579093A (en) * | 2016-08-03 | 2017-04-26 | 岚皋县明富魔芋生物科技开发有限公司 | Preparation method of konjak leisure foods |
-
2017
- 2017-06-28 CN CN201710504981.7A patent/CN107279868A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1360851A (en) * | 2000-12-28 | 2002-07-31 | 潘文光 | Large-scale production process for molded konjaku food |
| CN106579093A (en) * | 2016-08-03 | 2017-04-26 | 岚皋县明富魔芋生物科技开发有限公司 | Preparation method of konjak leisure foods |
Non-Patent Citations (1)
| Title |
|---|
| 刘泽生: "魔芋食品加工技术", 《山区开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772079A (en) * | 2020-05-22 | 2020-10-16 | 雀巢产品有限公司 | Q bomb composition, preparation method and application thereof |
| CN111772079B (en) * | 2020-05-22 | 2024-03-08 | 雀巢产品有限公司 | Q bomb composition, preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104642559A (en) | Spicy bean curd snack food | |
| CN103462047A (en) | Spicy hot rabbit meat and preparation method thereof | |
| CN103141804A (en) | Production method of disposable hotpot seasoning containing two kinds of pickled pepper | |
| CN103689661A (en) | Instant double-pepper fish head and production method thereof | |
| CN104997068A (en) | Ready-to-eat juice-soaking pulled fish and processing method thereof | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN103230023B (en) | Spicy and hot rabbit meat and preparation method thereof | |
| CN107334117A (en) | A kind of spontaneous heating edible fungi chafing dish and preparation method thereof | |
| KR101255799B1 (en) | Method of preparing korean hot pepper paste with spawn of pollack | |
| KR101177252B1 (en) | Manufacturing method of half dried-pollack gangjeong | |
| RU2345642C2 (en) | Meat sauce for instant food products (versions) and method for its manufacturing (versions) | |
| CN107279868A (en) | A kind of processing method of celestial shellfish konjaku | |
| CN103404884B (en) | Original taste rabbit meat and preparation method thereof | |
| CN111418806A (en) | Green rattan pepper special hotpot condiment and preparation process thereof | |
| CN106376937A (en) | Fotiaoqiang frozen conditioning bag and processing process thereof | |
| CN105231430A (en) | Processing method of spicy pleurotus eryngii | |
| CN101849643A (en) | Process for processing curried onion clyster dumplings | |
| KR101985485B1 (en) | Process for producing instant dried pollack sundae casserole | |
| KR102303932B1 (en) | Manufacturing method of broth using lamb bone and lamb bone broth manufactured by the same | |
| CN103404902A (en) | Bean product sausage and preparation method thereof | |
| CN102028153A (en) | Processing method of fried rice flavor nutrition convenience food | |
| CN107319398A (en) | A kind of spicy dace can and preparation method thereof | |
| CN107183576A (en) | A kind of vacuum frying technology of instant steck | |
| CN101623066A (en) | Method for making convenient wontons and dumplings | |
| CN110292134A (en) | Braise white goat flesh package product and preparation method thereof in soy sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| 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 |
Application publication date: 20171024 |
|
| RJ01 | Rejection of invention patent application after publication |