CN108497331A - A kind of perfume pot taste konjaku element hair tripe and preparation method thereof - Google Patents
A kind of perfume pot taste konjaku element hair tripe and preparation method thereof Download PDFInfo
- Publication number
- CN108497331A CN108497331A CN201810362877.3A CN201810362877A CN108497331A CN 108497331 A CN108497331 A CN 108497331A CN 201810362877 A CN201810362877 A CN 201810362877A CN 108497331 A CN108497331 A CN 108497331A
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- CN
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- Prior art keywords
- konjaku
- fermentation vat
- hair tripe
- powder
- element hair
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
Abstract
The invention discloses a kind of fragrant pot taste konjaku element hair tripes, are prepared by the raw material of following weight percentage：Konjaku powder 70 85%, pork jelly 10 20%, monascus 0.5 1%, chilli oil 0.3 0.8%, numb green pepper powder 0.15 0.2, linseed meal 0.1 0.2%, nucleotide 0.5 1%, salt 4 5%, thick broad-bean sauce 1 2%, white sugar 2 2.5%, dietary alkali 0.3 0.35%.The konjaku peeled shrimp of the present invention not only has chewy texture, and under certain dynamics is easy to chew rotten, and the satisfaction of eater increases, and is vaccinated with monascus, has unique fragrant pot flavor；In addition, because of the addition of linseed meal, so that its active ingredient is released effectively with other nutritional ingredients in raw material, improve the nutritive value of product；Using special cool aging equipment, aging effect is optimized, ageing time is shortened；The contaminated risk of konjaku element hair tripe is reduced, the opposite shelf-life for extending fresh wet konjaku element hair tripe.
Description
Technical field
The present invention relates to snack food technical fields, and in particular to a kind of perfume pot taste konjaku element hair tripe and preparation method thereof.
Background technology
With the needs of modern food " natural, nutrition, health ", occurred many novel snack food, vegetable in recent years
Dish deep processing kind, or be known as leisure seasoning vegetable kind and emerge one after another, it enriches originally with leisure meat product, leisure beans system
Product structure based on product, leisure fish product.Konjaku contains 16 kinds of amino acid, ten kinds of mineral trace elements and abundant food
Fibres, to preventing diabetes, hypertension has special efficacy；Konjaku low-heat, low fat, low sugar, to prevention and treatment colon cancer, mammary gland
Cancer, obesity crowd can be described as a kind of first-class not only lavish but also food being healthy and strong of curing the disease, a variety of stomach can also be prevented
A variety of common chronic diseases of digestive system, it can be seen that, konjaku is a kind of " good medicine of being bestowed by heaven ", has eaten hundred profits and none
Evil.Konjaku just has the title of " removing intestines sand " since ancient times, is beneficial basic food, excessive to edible animal acid food
People, collocation eat konjaku, can reach food acid, soda balance, receive the multiple efficacies such as toxin-expelling and face nourishing, appetizing defaecation, reducing weight and beautifying features,
Really it is the Gospel of modern gourmet, nice man.
Konjak products are easy to absorb numb, peppery, fresh, the fragrant taste of various dispensings, conveniently do because organization is loose porous
At spicy, spicy, barbecue, bubble green pepper, spices, beef, chicken, pork chop, sesame, Brazilian Churrascos, charcoal burning, Pizza, strange taste, cumin,
The arbitrary taste such as sauerkraut, with the imitative meat or fish of element, after seasoning meticulously, taste is even carnivorous outstanding than really, in addition it is refreshing
Sliding mouthfeel, unique flavor really make us enjoying endless aftertastes.
In the prior art, in the prior art, konjaku element hair tripe by raw material konjaku powder generally by being first processed into imitative hair
Then tripe stirs imitative hair tripe and seasoning, then be made by packaging, sterilization.This konjaku class element imitates meat product, because of konjaku
With unique physiological activity, is not digested, absorbs by human body, it is nutritionally more single, although konjaku has chewy texture, do not allow
Easily chew rotten, the satisfaction of eater is to be improved；And because or the aging after extrusion forming in the prior art is direct exposure
Be stored at room temperature aging in air or be aging in water, aging effect have it is to be hoisted, and because being directly exposed in air
, this just to the possibility of harmful bacteria intrusion, shortens konjaku element hair tripe（One kind of fresh wet konjaku element hair tripe）Shelf-life gives food
Safety brings certain risk, and cooling time is long.
Invention content
In view of the deficiency of the prior art, the object of the present invention is to provide a kind of mouthfeels more, bionical effect more
Good and full of nutrition a kind of fragrant pot taste konjaku element hair tripe and preparation method thereof.
To achieve the above object, the technical solution adopted by the present invention is：A kind of perfume pot taste konjaku element hair tripe, is by following heavy
The raw material of amount percentage composition is prepared：Konjaku powder 70-85%, pork jelly 10-20%, monascus 0.5-1%, chilli oil 0.3-
0.8%, numb green pepper powder 0.15-0.2, linseed meal 0.1-0.2%, nucleotide 0.5-1%, salt 4-5%, thick broad-bean sauce 1-2%, white sugar 2-
2.5%, dietary alkali 0.3-0.35%.
Preferably, fragrant pot taste konjaku element hair tripe, is prepared by the raw material of following weight percentage：Konjaku powder
74%, pork jelly 15%, monascus 0.5%, ripe chilli oil 0.5%, numb green pepper powder 0.2, linseed meal 0.2%, nucleotide 1%, salt
5.3%, thick broad-bean sauce 1%, white sugar 2%, dietary alkali 0.3%.
Preferably, the preparation method of fragrant pot taste konjaku element hair tripe, includes the following steps：
（1）Stock：Prepare each raw material according to proportioning, wherein pork jelly extraction dissolves by heating, spare；
（2）It is prepared by hair tripe embryo material：By salt alkali be configured to mass concentration be 0.35% edible alkali solution it is spare, then by konjaku
Fine powder and suitable quantity of water mixing and emulsifying, are then fed into conche, and edible alkali solution is added, and are fully expanded into after stirring 5-8min
Paste, then is uniformly mixed with the pork jelly of dissolving, is molded in feeding forming tank, be re-fed into special cool aging equipment carry out it is cold
But hair tripe embryo material is made in aging 10-15min；
（3）Inoculation is handled：Toward step（2）The hair tripe embryo material of preparation is inoculated with monascus, is stored in Yu Taotan, generally in temperature 15
It is stored 3-5 days at DEG C -25 DEG C；
（4）Dispensing：By linseed meal, thick broad-bean sauce in advance use frying 0.5-1min, then with ripe chilli oil, numb green pepper powder, nucleotide,
Salt, white sugar be uniformly mixed, then with by step（3）The hair tripe embryo material of processing is put into togerther in blender, stirs 25-35min,
Up to the hair tripe finished product of the present invention.
Preferably, above-mentioned special cool aging equipment, including fermentation vat, which is characterized in that fermentation vat top seal and
Top is fixed with water injection pipe, and one side bottom of fermentation vat is fixed with sewage comb；It is fixed on the two opposite side walls of fermentation vat upper and lower
Multiple corner rollers of dislocation, fermentation vat, which is located at outside at conveying initial and end, is respectively and fixedly provided with live-roller, is arranged simultaneously between two live-rollers
It is fixed with conveyer belt, conveyer belt is formed around the corner of multiple corner rollers and conveyer belt through the multiple corner rollers to misplace above and below
Multistage ascent stage, multistage settling section, conveyer belt bottom of at least one section of descending branch and the corresponding descending branch outside fermentation vat are solid
Surely there is fan；At least one supersonic generator is fixed on fermentation vat inner wall.
Preferably, above-mentioned conveyer belt includes mesh belt and the equidistant multigroup baffle being welded in mesh belt, every group of baffle
It is made of two block baffles and constitutes an aggregate bin.
Preferably, it is corresponded in fermentation vat top inner wall and is fixed with a nozzle at the top of every section of conveyer belt ascent stage, it is each to spray
Head is connect by respective water pipe with water injection pipe.
Compared with prior art, the advantageous effect that the present invention has：According to the swellability of konjaku, the gluing with pork jelly
Property, the konjaku peeled shrimp made so not only have chewy texture, and under certain dynamics are easy to chew rotten, and the satisfaction of eater has
It is improved, and is vaccinated with monascus, there is unique fragrant pot flavor；In addition, because of the addition of linseed meal, make its active ingredient
It is released effectively with other nutritional ingredients in raw material, improves the nutritive value of product；Using special cool aging equipment,
Aging effect is optimized, ageing time is shortened；The contaminated risk of konjaku element hair tripe is reduced, it is opposite to extend fresh wet konjaku
The shelf-life of plain hair tripe.
Description of the drawings
Fig. 1 is the structural diagram of the present invention
Fig. 2 is the structural schematic diagram of conveyer belt of the present invention.
Specific implementation mode
In conjunction with specific embodiment, next the present invention is further elaborated.
Embodiment one
Fragrant pot taste konjaku element hair tripe, is prepared by the raw material of following weight percentage：Konjaku powder 80%, pork jelly
10%, monascus 1%, chilli oil 0.4%, numb green pepper powder 0.15, linseed meal 0.15%, nucleotide 1%, salt 4%, thick broad-bean sauce 1%, white
Sugar 2%, dietary alkali 0.3%.
Preparation method includes the following steps：
（1）Stock：Prepare each raw material according to proportioning, wherein pork jelly extraction dissolves by heating, spare；
（2）It is prepared by hair tripe embryo material：By salt alkali be configured to mass concentration be 0.35% edible alkali solution it is spare, then by konjaku
Fine powder and suitable quantity of water mixing and emulsifying, are then fed into conche, and edible alkali solution is added, and are fully expanded into after stirring 5-8min
Paste, then is uniformly mixed with the pork jelly of dissolving, is molded in feeding forming tank, be re-fed into special cool aging equipment carry out it is cold
But hair tripe embryo material is made in aging 10-15min；
（3）Inoculation is handled：Toward step（2）The hair tripe embryo material of preparation is inoculated with monascus, is stored in Yu Taotan, generally in temperature 15
It is stored 3-5 days at DEG C -25 DEG C；
（4）Dispensing：By linseed meal, thick broad-bean sauce in advance use frying 0.5-1min, then with ripe chilli oil, numb green pepper powder, nucleotide,
Salt, white sugar be uniformly mixed, then with by step（3）The hair tripe embryo material of processing is put into togerther in blender, stirs 25-35min,
Up to the hair tripe finished product of the present invention.
The konjaku element hair tripe cool aging equipment of the present invention includes the fermentation vat 1 of stainless steel, 1 top envelope of fermentation vat
It closes and top 1 is fixed with two water injection pipes 2 in a welding manner, 1 one side bottom of fermentation vat is fixed with sewage in a welding manner
Comb 3；The corner roller 4 of the multiple tubulars to misplace above and below, each corner roller are fixed on the two opposite forward and backward side walls of fermentation vat 1
4 are set in that corresponding support shaft is outer and 4 relatively corresponding support shaft of tubular corner roller makees spinning movement, and support shaft both ends are welded on
The front and rear sides of fermentation vat 1；It is located at outside fermentation vat 1 at conveying initial and end and is respectively and fixedly provided with live-roller 5, live-roller 5 is solid by supporting rack
Fixed that conveyer belt 6 is arranged and be fixed between two live-rollers 5 on the ground, conveyer belt 6 bypasses multiple corner rollers 5 and transmits
Multistage ascent stage 6.1, multistage settling section 6.2 are formed with 6 corners through the multiple corner rollers 4 to misplace above and below, every section of ascent stage
6.1 and every section of settling section 6.2 have one section of horizontal part, the top corners roller 5 of horizontal part being achieved in that in the ascent stage 6.1 is right
Side is fixed with help roll 10 side by side, is fixed with help roll, the fixation of help roll side by side on the right side of the bottom comers roller of descending branch 6.2
Mode is consistent with the fixed form of corner roller, and conveyer belt 6 has one section of descending branch 6.3 and the corresponding descending branch 6.3 outside fermentation vat 1
Bottom be fixed with fan 7, fan 7 is fixed by the bracket outside fermentation vat；It is fixed on 1 inner wall of fermentation vat that there are one ultrasonic waves
Generator 8.
Conveyer belt 6 includes mesh belt and the equidistant multigroup baffle being welded in mesh belt, and every group of baffle is by two block baffles
It constitutes and constitutes an aggregate bin, the vertical height about 2-4cm of baffle.
The horizontal part that every section of 6 ascent stage of conveyer belt, 6.1 top is corresponded in 1 top inner wall of fermentation vat is fixed with a nozzle 9,
Nozzle is fixed on by way of buckle at the top of fermentation vat, and each nozzle 9 is connected by respective water pipe and a wherein water injection pipe 2
It connects, a water injection pipe 2 is previously implanted into normal-temperature water, and what another water injection pipe 2 past nozzle during aging was sent is 5-8 DEG C of low temperature
Water.
In use, the communicated band 6 of the konjaku element hair tripe of forming enters in fermentation vat 1, it is placed with not cross in advance in fermentation vat 1 and transmits
Do not had the normal-temperature water at the top of the conveyer belt ascent stage, hot konjaku element hair tripe one on the other, to prolong in fermentation vat with settling section
Delivered length has been grown, has shortened ageing time, and in ageing process, normal-temperature water has been impregnated between 5-8 DEG C of water at low temperature sprinkling
Every progress, aging effect is optimized.
Embodiment two
Fragrant pot taste konjaku element hair tripe, is prepared by the raw material of following weight percentage：Konjaku powder 74%, pork jelly
15%, monascus 0.5%, ripe chilli oil 0.5%, numb green pepper powder 0.2, linseed meal 0.2%, nucleotide 1%, salt 5.3%, thick broad-bean sauce
1%, white sugar 2%, dietary alkali 0.3%.
Preparation method such as embodiment one.
Claims (6)
1. a kind of perfume pot taste konjaku element hair tripe, is prepared by the raw material of following weight percentage：Konjaku powder 70-85%,
Pork jelly 10-20%, monascus 0.5-1%, chilli oil 0.3-0.8%, numb green pepper powder 0.15-0.2, linseed meal 0.1-0.2%, nucleosides
Sour 0.5-1%, salt 4-5%, thick broad-bean sauce 1-2%, white sugar 2-2.5%, dietary alkali 0.3-0.35%.
2. perfume pot taste konjaku element hair tripe according to claim 1, which is characterized in that by the raw material of following weight percentage
It is prepared：It is konjaku powder 75%, Microporous Starch from Cassava 7%, purple perilla water-soluble extractive 8%, sea sedge ultramicro whole powder 0.5%, ripe peppery
Green pepper oil 0.5%, zanthoxylum powder 0.4%, nucleotide 1%, salt 5.3%, white sugar 2%, dietary alkali 0.3%.
3. the preparation method of perfume pot taste konjaku element hair tripe according to claim 1 or 2, which is characterized in that including walking as follows
Suddenly：
Stock：Prepare each raw material according to proportioning；
It is prepared by peeled shrimp embryo material：By salt alkali be configured to mass concentration be 0.35% edible alkali solution it is spare, then by konjaku essence
Powder, Microporous Starch from Cassava, sea sedge Ultramicro-powder and suitable quantity of water mixing and emulsifying, are then fed into conche, and edible alkali solution is added,
It is fully expanded into paste after stirring 5-8min, is positioned in forming tank and is molded, it is cold to be then fed into special cool aging equipment progress
But peeled shrimp embryo material is made in aging；
Freezing processing：By step（2）The peeled shrimp embryo material of preparation, which is put into freezer, freezes 4-6h；
Negative pressure：By step（3）The peeled shrimp embryo material of processing is immersed in the solution of purple perilla water-soluble extractive and suitable quantity of water configuration
In, apply negative pressure, handles 10-20min；
（5）Dispensing：After mixing by ripe chilli oil, zanthoxylum powder, nucleotide, salt, white sugar, with by step（4）Processing
Peeled shrimp embryo material is put into togerther in blender, and stirring 25-35min is to get peeled shrimp finished product of the invention.
4. the preparation method of perfume pot taste konjaku element hair tripe according to claim 3, which is characterized in that above-mentioned special cooling
Aging equipment, including fermentation vat, fermentation vat top seal and top are fixed with water injection pipe, and one side bottom of fermentation vat is fixed with sewage
Comb；It is fixed with the multiple corner rollers to misplace above and below on the two opposite side walls of fermentation vat, is located at outside fermentation vat at conveying initial and end
It is respectively and fixedly provided with live-roller, conveyer belt is arranged and be fixed between two live-rollers, conveyer belt bypasses multiple corner rollers and transmission
Corner of the band through the multiple corner rollers to misplace above and below and form multistage ascent stage, multistage settling section, conveyer belt outside fermentation vat extremely
The bottom of rare one section of descending branch and the corresponding descending branch is fixed with fan；At least one ultrasound is fixed on fermentation vat inner wall
Wave producer.
5. the preparation method of perfume pot taste konjaku element hair tripe according to claim 4, which is characterized in that above-mentioned conveyer belt includes
Mesh belt and the equidistant multigroup baffle being welded in mesh belt, every group of baffle, which is made of two block baffles and constitutes one, to gather materials
Bucket.
6. the preparation method of perfume pot taste konjaku element hair tripe according to claim 5, which is characterized in that at the top of fermentation vat
It is corresponded on wall and is fixed with a nozzle at the top of every section of conveyer belt ascent stage, each nozzle is connect by respective water pipe with water injection pipe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810362877.3A CN108497331A (en) | 2018-04-21 | 2018-04-21 | A kind of perfume pot taste konjaku element hair tripe and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810362877.3A CN108497331A (en) | 2018-04-21 | 2018-04-21 | A kind of perfume pot taste konjaku element hair tripe and preparation method thereof |
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| CN108497331A true CN108497331A (en) | 2018-09-07 |
Family
ID=63382811
Family Applications (1)
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| CN201810362877.3A Pending CN108497331A (en) | 2018-04-21 | 2018-04-21 | A kind of perfume pot taste konjaku element hair tripe and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214897A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of production technology of spicy plain hair tripe |
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| CN107212298A (en) * | 2017-05-22 | 2017-09-29 | 福建农林大学 | A kind of konjaku glucomannan pork jelly and preparation method thereof |
| CN206687109U (en) * | 2017-04-12 | 2017-12-01 | 登封市小苍娃农副产品有限公司 | A kind of full-automatic vermicelli production line |
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2018
- 2018-04-21 CN CN201810362877.3A patent/CN108497331A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201928904U (en) * | 2011-01-30 | 2011-08-17 | 福建建瓯成茂农产品有限公司 | Cooling device of bamboo shoot sterilization machine |
| CN102845692A (en) * | 2012-08-20 | 2013-01-02 | 万源市金桥魔芋开发有限责任公司 | Spicy konjak snack food and production technology thereof |
| CN107028209A (en) * | 2016-10-27 | 2017-08-11 | 无限极（中国）有限公司 | One kind chews rubber and preparation method and application |
| CN106616645A (en) * | 2016-12-19 | 2017-05-10 | 云南富源金田原农产品开发有限责任公司 | Immediately-edible maigre cattle stomaches and preparation method thereof |
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| CN110214897A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of production technology of spicy plain hair tripe |
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Application publication date: 20180907 |