CN108477551A - 新鲜魔芋块茎制作魔芋豆腐的方法 - Google Patents
新鲜魔芋块茎制作魔芋豆腐的方法 Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
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- 238000009835 boiling Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 241001312219 Amorphophallus konjac Species 0.000 claims description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 8
- 239000000252 konjac Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 3
- 230000001007 puffing effect Effects 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract 1
- 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 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 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 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
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Abstract
新鲜魔芋块茎制作魔芋豆腐的方法，由以下步骤构成：新鲜魔芋块茎切块→煮魔芋桨液→魔芋桨液中加入食用碱，魔芋豆腐成型→魔芋豆腐放入醋液中漂煮→冷却，储存；本发明制作方法简单，所制得的干魔芋具有松、软、绵、滑的特点。
Description
技术领域
本发明属于食品加工技术领域，特别是涉及一种新鲜魔芋块茎制作魔芋豆腐的方法。
背景技术
魔芋粉是魔芋的球茎经物理加工方法获得，其主要有效成分为魔芋葡甘聚糖，属可溶性膳食纤维。魔芋以其葡甘聚糖的独特理化和医药价值，对人类“文明病”的高血脂、高胆固醇、糖尿病、肥胖病、便秘症等具有防治作用，魔芋豆腐是其主要的产品形式之一。
“魔芋豆腐”作为新型保健食品，既可单独烹食，亦可佐其它菜肴共食，味道清爽可口。现阶段工业化生产的魔芋豆腐没有鲜魔芋直接磨浆做出的魔芋豆腐口感好。
发明内容
本发明提供了一种新鲜魔芋块茎制作魔芋豆腐的方法，解决了现有技术中的魔芋豆腐存在口感差的问题。
为了解决上述技术问题，本发明的技术方案是：1.新鲜魔芋块茎制作魔芋豆腐的方法，具体步骤如下：
1）将新鲜魔芋块茎洗净去皮，切成2厘米的方块，放在打浆机里磨成桨液；
2）将水烧到40度左右，放入新鲜魔芋桨液，边放边搅拌，搅拌均匀，直到魔芋浆沸腾，再转小火煮15分钟左右，火温为50-40度，煮的过程中不停搅拌，直至魔芋浆完全膨化至粘稠状；
3）将食用碱用开水充分溶解后慢慢加入至沸腾的魔芋浆内，食用碱的用量占魔芋块茎质量的%0.01-0.02，边放边搅拌，让碱均匀迅速在魔芋浆里面充分反应，魔芋浆颜色变深，二至三分钟后开始变的很稠，看到开始凝固了，立即停止搅拌，关火；盖上锅盖，冷却二十分钟左右，魔芋豆腐已成型；
4）沿着锅边加入凉水，用筷子轻轻按压魔芋豆腐表面，至魔芋豆腐脱离锅底漂浮在水中，漂煮十分钟左右后将魔芋豆腐在锅内划成小块捞出；在清水中加入食用醋，食用醋的用量占魔芋块茎质量的%0.01-0.02将切块的魔芋豆腐放入醋液中漂煮半小时左右；
5）将做成的魔芋豆腐冷却后放入冰箱内，随时可食用。
有益效果：本发明制作方法简单，所制得的干魔芋具有松、软、绵、滑的特点。
具体实施方式
鲜魔芋块茎制作魔芋豆腐的方法，具体步骤如下：
1）将新鲜魔芋块茎洗净去皮，切成2厘米的方块，放在打浆机里磨成桨液；
2）将水烧到40度，放入新鲜魔芋桨液，边放边搅拌，搅拌均匀，直到魔芋浆沸腾，再转小火煮15分钟，火温为50度，煮的过程中不停搅拌，直至魔芋浆完全膨化至粘稠状；此步骤中，控制好火温，才能保证制出的魔芋豆腐够劲道；
3）将食用碱用开水充分溶解后慢慢加入至沸腾的魔芋浆内，食用碱的用量占魔芋块茎质量的%0.01，边放边搅拌，让碱均匀迅速在魔芋浆里面充分反应，魔芋浆颜色变深，三分钟后开始变的很稠，看到开始凝固了，立即停止搅拌，关火；盖上锅盖，冷却二十分钟，魔芋豆腐已成型；沸腾的魔芋浆内加入食用碱，能充分分解魔芋中的毒性；
4）沿着锅边加入凉水，用筷子轻轻按压魔芋豆腐表面，至魔芋豆腐脱离锅底漂浮在水中，漂煮十分钟后将魔芋豆腐在锅内划成小块捞出；在清水中加入食用醋，食用醋的用量占魔芋块茎质量的%0.02，将切块的魔芋豆腐放入醋液中漂煮半小时；加入食用醋是为了中和魔芋豆腐中的碱性，提高了魔芋豆腐的口感；
5）将做成的魔芋豆腐冷却后放入冰箱内，随时可食用。
Claims (1)
1.新鲜魔芋块茎制作魔芋豆腐的方法，具体步骤如下：
1）将新鲜魔芋块茎洗净去皮，切成2厘米的方块，放在打浆机里磨成桨液；
2）将水烧到40度左右，放入新鲜魔芋桨液，边放边搅拌，搅拌均匀，直到魔芋浆沸腾，再转小火煮15分钟左右，火温为50-40度，煮的过程中不停搅拌，直至魔芋浆完全膨化至粘稠状；
3）将食用碱用开水充分溶解后慢慢加入至沸腾的魔芋浆内，食用碱的用量占魔芋块茎质量的%0.01-0.02，边放边搅拌，让碱均匀迅速在魔芋浆里面充分反应，魔芋浆颜色变深，二至三分钟后开始变的很稠，看到开始凝固了，立即停止搅拌，关火；盖上锅盖，冷却二十分钟左右，魔芋豆腐已成型；
4）沿着锅边加入凉水，用筷子轻轻按压魔芋豆腐表面，至魔芋豆腐脱离锅底漂浮在水中，漂煮十分钟左右后将魔芋豆腐在锅内划成小块捞出；在清水中加入食用醋，食用醋的用量占魔芋块茎质量的%0.01-0.02将切块的魔芋豆腐放入醋液中漂煮半小时左右；
5）将做成的魔芋豆腐冷却后放入冰箱内，随时可食用。
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| CN109170699A (zh) * | 2018-10-17 | 2019-01-11 | 云南盛彩生物科技有限公司 | 一种紫山药魔芋豆腐的制作方法 |
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| CN106417664A (zh) * | 2016-11-21 | 2017-02-22 | 重庆乐滋滋食品有限责任公司 | 一种魔芋豆腐的制备方法 |
| CN107495218A (zh) * | 2017-08-21 | 2017-12-22 | 高玉华 | 一种魔芋豆腐及其手工制作方法 |
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| JP2008118993A (ja) * | 2006-10-17 | 2008-05-29 | Biitein Kenkyusho:Kk | タンパク質が富化された豆腐コンニャク及び、おからコンニヤクの製造方法 |
| CN106417664A (zh) * | 2016-11-21 | 2017-02-22 | 重庆乐滋滋食品有限责任公司 | 一种魔芋豆腐的制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109170699A (zh) * | 2018-10-17 | 2019-01-11 | 云南盛彩生物科技有限公司 | 一种紫山药魔芋豆腐的制作方法 |
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