CN109123516A - A kind of spicy convenience food of giantarum and preparation method thereof - Google Patents
A kind of spicy convenience food of giantarum and preparation method thereof Download PDFInfo
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- CN109123516A CN109123516A CN201710503608.XA CN201710503608A CN109123516A CN 109123516 A CN109123516 A CN 109123516A CN 201710503608 A CN201710503608 A CN 201710503608A CN 109123516 A CN109123516 A CN 109123516A
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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 relates to a kind of spicy convenience food of giantarum and preparation method thereof.The spicy convenience food of giantarum is made of instant konjaku flour packet, bubble green pepper water packet and spicy flavor pack.Konjaku flour containing extruding in the instant konjaku flour, extruding konjaku flour the step of pretreatment, previous cleaning, alcohol pickling, after backwashing, drying, extruding by being made.Spicy convenience food of giantarum of the invention, since instant konjaku flour therein uses unique preparation process, it can quickly reconstitute out that elasticity is good, free from extraneous odour, exquisiteness with boiled water, appearance uniform is moistened, konjak tofu as congealed fat, it cooperates with again and bubble green pepper water and spicy condiment is added, to obtain a kind of palatable and healthy spicy typical local food.The konjak food of form of the present invention, convenient for storage, instant edible can be used as diet and often eat.
Description
Technical field
The invention belongs to food processing field, in particular to a kind of convenience food of giantarum and preparation method thereof.
Background technique
Amorphophallus day Cyanastraceae perennial root stem tuber herbaceous plant mainly originates in the Eastern Hemisphere torrid zone, subtropical zone, China
For one of source area, everywhere, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, the province mountain area such as Taiwan it is equal
It is distributed.There are many amorphophallus species, and there is a kind more than 260 in the whole world, and China has 21 kinds, wherein 8 kinds peculiar for China.
Applicating history of the China about konjaku is early seen " Mingyi Bielu " of Wei Jin period Tao Hongjing, and head carries konjaku conduct
Drug, later successive dynasties doctor, which writes, to compile.Compendium of Material Medica describe in detail konjaku as the taking of Chinese medicine, process and modulation methods
Method.
Konjaku is beneficial basic food, the people excessive to edible animal acid food, and konjaku is eaten in collocation, be can achieve
Food acid, soda balance are advantageous to human health.Currently, having made many clinical examinations to the health care of konjaku, medical function all over the world
Research is tested, conclusion is almost the same, wherein main component konjaku glucomannan category water-soluble hemicellulose, nutrition and health care outstanding
Function is to play dietary fiber to the adjustment effect of nutrient balance, contained non-aqueous in the greengroceries such as it and Chinese cabbage, celery
Property fiber enter that original shape discharge person after human body is different, it can participate in the metabolism of human body and influence enterobacteriaceae to being conducive to health
Direction change.Konjaku except containing in addition to a large amount of Glucomannans, also containing alkaloids, pectin, the necessary amino acid of 17 kinds of human bodies and
10 kinds of mineral trace elements and food fiber abundant, are the plants that living nature uniquely contains a large amount of Glucomannans, to height
The modern times such as blood lipid, high cholesterol, diabetes, obesity, constipation rich people's disease has good preventive and therapeutic effect, is middle-aged and the old's reason
The healthy food thought, the deep favor by World Health food products market.In Japan, konjaku early has become the delicacies of seat seat indispensability, quilt
It is described as " magic power food ".
The edible portion of konjaku is the stem tuber of its underground, and raw konjaku is toxic, could be eaten after needing to cure processing.Konjaku
Processing slice food made from Amorphophallus rivieri is broken into powder first by taking dry slice food made from Amorphophallus rivieri as an example, powder formation konjaku soluble in water is starched；Water burning is played in pot
It opens, calls in konjaku slurry, alkali is added to solidify, cooling, stripping and slicing, then move back alkali, that is, obtain the konjak tofu of curing；The konjak tofu picture of acquisition
Common beancurd is such, carries out the culinary art of dish again as food materials.Since the manufacturing process is more complex, the quality of konjak tofu is obtained
Influenced by personal handicraft it is big, therefore, people eat konjaku when, generally directly buy konjak tofu from food market and cooked, this
It is current with regard to needing now to buy, it prevents from going bad.
Chinese patent literature CN102640909 discloses a kind of processing method for purifying konjaku flour, uses swelling, leaching
Mention, grind, being dehydrated, removal moisture drying, dry grinding, selection by winnowing, screening and etc. konjaku flour is refined, to make finally to produce
Konjaku flour without brown stain, without gelatinization, without adhesion.Although the public use purifying konjaku flour can be easier that preferable konjaku beans are made
Corruption, but cannot all remove the step of tradition prepares konjak tofu from.In addition the culinary art of subsequent konjak tofu, to palatable konjak food
Entrance still will undergo a complexity and cumbersome process.
The present invention is based on above-mentioned reason and the prior arts, are explored to the production of konjak food, to obtain one kind
Convenient, palatable konjak food.
Summary of the invention
, can be convenient with instant-drink in view of this, present invention firstly provides a kind of instant konjaku flour, convenient for storage
It deposits.
To achieve the above object, the technical solution of the present invention is as follows:
A kind of spicy convenience food of giantarum, consists of the following parts: instant konjaku flour packet, bubble green pepper water packet and spicy condiment package
At；Konjaku flour containing extruding and proper amount of edible alkali in the instant konjaku flour；The preparation of the extruding konjaku flour the following steps are included:
A, pre-process: the selected removal of impurities of fresh Amorphophallus rivieri, slice, dry, milling obtain common konjaku flour；It is removed alternatively, fresh Amorphophallus rivieri is selected
Miscellaneous, grinding, filtering obtain common konjaku slurry, spare；
B, previous cleaning: adding clear water into the common konjaku flour or common konjaku slurry, persistently stir 3 hours or more, it is separated by solid-liquid separation, obtains
Filtrate is spare；
C, alcohol pickling: ethyl alcohol and acid solution being added into the resulting filtrate of step B, persistently stir 10-15 hours, are separated by solid-liquid separation to obtain filter
Liquid, it is 11-12 that filtrate adjusts pH again, after standing 0.5-1 hours, is separated by solid-liquid separation, must precipitate spare；The additional amount of the ethyl alcohol is to make
The mass fraction of ethyl alcohol is 1%-5% in finally formed mixed liquor, and the additional amount of the acid solution is to make finally formed mixing
The mass fraction of acid solution is 20%-50% in liquid；The acid solution is to obtain after filtrate described in step B is fermented；
D, after backwashing: adding clear water into the resulting precipitating of step C, persistently stir 3 hours or more, it is separated by solid-liquid separation, it is spare to obtain filtrate；
E, drying, extruding: the resulting filtrate of step D obtains purification konjaku flour through drying；With extrusion equipment to purification konjaku flour
Extrusion is carried out, extruding konjaku flour is obtained；Extruding konjaku flour is crushed, is classified, and instant konjaku flour is obtained.
The fermentation of the filtrate is to seal filtrate, and take the necessary operation for preventing miscellaneous bacteria from producing in the prior art,
Acid solution is obtained after spontaneous fermentation at room temperature；Preferably, fermentation time is 3 days or more.By the mixing, washing of alkyd, sufficiently remove
The impurity in rivieri raw material is removed, elasticity is good, free from extraneous odour, exquisiteness after reconstituting the konjaku flour obtained, and appearance uniform, color are clean
It is white, such as congealed fat；Moreover, because acid solution is used cooperatively, the use concentration of ethyl alcohol is greatly reduced, production cost significantly reduces.
Further, the mass percent containing dietary alkali is 0.3%-1.5% in the instant konjaku flour.
Further, the corn expanding powder for being also 10%-40% containing mass percent in the instant konjaku flour.
Further, the cereal is one of rice, corn, buckwheat and oat or a variety of.
Further, the bubble green pepper water is that the material of following parts by weight impregnates acquisition later in 3 months: 3-4 parts of Chinese pepper, old ginger 3-
4 parts, 0.2-1 parts of pericarpium zanthoxyli schinifolii, 0.01-0.5 parts of maltose, 0.01-0.5 parts of citric acid, 0.5-1 parts of salt and 10-20 parts of water.
Further, the spicy flavor pack is made of the component of following parts by weight: 10-20 parts of edible oil, sauerkraut grain 4-6
Part, bubble 2-4 parts of Chinese pepper grain, 1-3 parts of paprika, 0.5-1 parts of Chinese prickly ash, 0.2-0.6 parts of pepper, 0.5-1 parts of sugar, salt 0.05-0.5
Part, 0.1-0.5 parts of monosodium glutamate, 0.5-2 parts of sesame oil and 0-2 parts of sesame seed.
Further, the preparation of the spicy flavor pack is the following steps are included: cold pot is put into the edible oil of formula ratio, sauerkraut grain
With bubble Chinese pepper grain, vehement solid carbon dioxide vapour is heated, is cooled to 120-150 DEG C, then be poured into the mixture of other components, stirring is equal
It is even to get.
Further, the instant konjaku flour packet: bubble green pepper water packet: the weight ratio of spicy flavor pack is 1:1-3:0.5-2.Having
It is personal to determine the amount that bubble green pepper water and spicy condiment is added according to the taste of oneself when body is eaten.
Further, the drying of the step E is vacuum drying.
Further, the temperature of the step E extrusion is 250 DEG C -300 DEG C.
Above-mentioned spicy convenience food of giantarum directly calls in instant konjaku flour packet in boiled water (hot water) when edible, continues
Stirring 15 seconds or so stands a moment, after being frozen into g., jelly-like, admixes bubble green pepper water and spicy flavor pack is mixed thoroughly, it can be served.
The method have the benefit that:
Spicy convenience food of giantarum of the invention can be with opening since instant konjaku flour therein uses unique preparation process
Water quickly reconstitutes out that elasticity is good, free from extraneous odour, exquisiteness, appearance uniform, moist, the konjak tofu as congealed fat, then cooperates with addition
Bubble green pepper water and spicy condiment, to obtain a kind of palatable and healthy spicy typical local food.The konjak food of form of the present invention,
Convenient for storage, instant edible can be used as diet and often eat.Convenience food of giantarum of the present invention is eaten for a long time, can effectively disappear
Except constipation, obesity, hypertension, hyperlipidemia, hyperglycemia and diabetes are prevented, reduce cholesterol, adjust endocrine, promote new old generation
It thanks.
Specific embodiment
By the following examples and experimental example, the present invention is further described, wherein the reality of actual conditions is not specified
Proved recipe method carries out according to normal conditions.Following material amounts are weight ratio.
The preparation of 1 extruding konjaku flour of embodiment
Pretreatment: the selected removal of impurities of fresh Amorphophallus rivieri, slice, dry, milling obtain common konjaku flour, use.
Previous cleaning: adding clear water into the common konjaku flour, persistently stirs 5 hours, and it is spare to obtain filtrate for centrifuge separation.
Alcohol pickling: ethyl alcohol and acid solution being added into the resulting filtrate of step B, persistently stir 12 hours, are centrifugated to obtain filter
Liquid, it is 11-12 that filtrate adjusts pH again, after standing 0.5 hour, then is centrifugated, must precipitate spare.The additional amount of the ethyl alcohol is to make
The mass fraction of ethyl alcohol is 1% in finally formed mixed liquor, and the additional amount of the acid solution is to make in finally formed mixed liquor
The mass fraction of acid solution is 50%；The acid solution is to obtain after filtrate spontaneous fermentation 8 days described in step B.
After backwashing: adding clear water into the resulting precipitating of step C, persistently stirs 5 hours, is separated by solid-liquid separation, it is spare to obtain filtrate.
Dry, extruding: the resulting filtrate of step D obtains purification konjaku flour through drying；With extrusion equipment in 250 DEG C-
300 DEG C carry out extrusion to purification konjaku flour, obtain extruding konjaku flour.
The preparation of 2 extruding konjaku flour of embodiment
Pretreatment: the selected removal of impurities of fresh Amorphophallus rivieri, slice, dry, milling obtain common konjaku flour, spare.
Previous cleaning: adding clear water into the common konjaku flour, persistently stirs 6 hours, and it is spare to obtain filtrate for centrifuge separation.
Alcohol pickling: ethyl alcohol and acid solution being added into the resulting filtrate of step B, persistently stir 10 hours, are centrifugated to obtain filter
Liquid, it is 11-12 that filtrate adjusts pH again, after standing 1 hour, then is centrifugated, must precipitate spare.The additional amount of the ethyl alcohol is to make most
End form at mixed liquor in the mass fraction of ethyl alcohol be 5%, the additional amount of the acid solution be make it is sour in finally formed mixed liquor
The mass fraction of liquid is 20%；The acid solution is to obtain after filtrate spontaneous fermentation 8 days described in step B.
After backwashing: adding clear water into the resulting precipitating of step C, persistently stirs 6 hours, is separated by solid-liquid separation, it is spare to obtain filtrate.
Dry, extruding: the resulting filtrate of step D obtains purification konjaku flour through drying；With extrusion equipment in 250 DEG C-
300 DEG C carry out extrusion to purification konjaku flour, obtain extruding konjaku flour.
The preparation of 3 bubble green pepper water of embodiment
Take the material of following parts by weight: 3.5 parts of Chinese pepper, 3.5 parts of old ginger, 0.5 part of pericarpium zanthoxyli schinifolii, 0.2 part of maltose, citric acid 0.2
Part, 0.8 part of salt and 15 parts of water take soak spare as bubble green pepper water after impregnating 3 months.
The preparation of the spicy condiment of embodiment 4
Take the material of following parts by weight: 15 parts of edible oil, 5 parts of sauerkraut grain, 3 parts of Chinese pepper grain of bubble, 2 parts of paprika, 0.8 part of Chinese prickly ash,
0.4 part of pepper, 0.3 part of sugar, 0.3 part of salt, 0.3 part of monosodium glutamate, 1 part of sesame oil and 1 part of sesame seed.
Prepare according to the following steps: the spicy condiment preparation the following steps are included: cold pot be put into formula ratio edible oil,
Sauerkraut grain and bubble Chinese pepper grain, heat vehement solid carbon dioxide vapour, cool to 120-150 DEG C, then be poured into the mixture of other components, stir
It mixes uniformly.Spicy condiment is obtained, it is spare.
The preparation of the spicy convenience food of giantarum of embodiment 5
1 extruding konjaku flour of Example, according to extruding konjaku flour: sodium bicarbonate: rice swelling powder: corn puffing powder: buckwheat extruding
Powder weight ratio 85:1:5:4:5 prepares to obtain instant konjaku flour.Take 1 part of instant konjaku flour, embodiment 3 prepare 2 parts of bubble green pepper water,
1.5 parts of spicy condiment of the preparation of embodiment 4, are packed, generally one spicy convenience food of giantarum respectively.
The preparation of the spicy convenience food of giantarum of embodiment 6
1 extruding konjaku flour of Example, according to extruding konjaku flour: sodium bicarbonate: rice swelling powder: corn puffing powder: buckwheat extruding
Powder weight ratio 80:0.5:8:4.5:7 prepares to obtain instant konjaku flour.The bubble green pepper water 1 for taking 1 part of instant konjaku flour, embodiment 3 to prepare
Part, embodiment 4 prepare 1 part of spicy condiment, pack respectively, generally one spicy convenience food of giantarum.
Experimental example
1) solution rate is tested
1 extruding konjaku flour of Example, according to extruding konjaku flour: sodium bicarbonate weight ratio 85:1 prepares to obtain instant konjaku flour I；It takes
1 extruding konjaku flour of embodiment, according to extruding konjaku flour: sodium bicarbonate weight ratio 80:0.5 prepares to obtain instant konjaku flour II.
Instant each 5g of konjaku flour packet made from instant konjaku flour I, II and embodiment 5,6 is taken respectively, and pouring into 300ml temperature is
In 85 DEG C of hot water, 15 seconds, all dissolutions are persistently stirred；After standing 5-10 minutes, it is frozen into g., jelly-like, appearance uniform,
Exquisiteness is moist, resilient enough, free from extraneous odour.The pure white of instant konjaku flour I, II is moistened；The pale yellow of embodiment 5,6, such as congealed fat.
2) Consumer acceptance tests
15 are randomly selected at human consumer, with the spicy konjak food of embodiment 5 and 6 (according to the instant konjaku flour/150ml of 3g
After being reconstituted, then admix bubble green pepper water and spicy condiment) and commercially available spicy dried bean curd, needle mushrooms with pickled peppers, Chicken Feet with Pickled Peppers be connect
The test object spent is given a mark by the evaluation criteria of table 1, and the sum of projects score is the total score of the acceptable degree of food.
Table 1
Each beverage test result is shown in Table 2.
Table 2
| Food | The total score of sensory-acceptance |
| The spicy konjak food of embodiment 5 | 35 |
| The spicy konjak food of embodiment 6 | 33 |
| Spicy dried bean curd | 35 |
| Needle mushrooms with pickled peppers | 31 |
| Chicken Feet with Pickled Peppers | 38 |
As it can be seen that spicy konjak food of the invention is suitable with the acceptable degree of the sense organ of commercially available other similar food, even better than steep
The acceptance of green pepper needle mushroom.Therefore, product of the invention is in conjunction with the excellent health functions of konjaku, before possessing preferable market
Scape.
(3) efficacy test
Personnel 20 for convening 3 months or more constipation histories eat the spicy convenience food of giantarum of the embodiment of the present invention 5, daily
Sooner or later 1 time, each 3g, reconstituted by preceding method it is edible, it is after edible to drink water more.After continuously eating 7 days, constipation symptom disappearance person has
9, symptom alleviator has 6.Moreover, eater is edible through more days, and no one generates and is sick of；On the contrary, because it is reconstituted outside rear
Sight is uniform, fine and smooth, moist, and elasticity is good, and delicious taste is extremely liked.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the scope of the claims of invention.
Claims (10)
1. a kind of spicy convenience food of giantarum, consists of the following parts: instant konjaku flour packet, bubble green pepper water packet and spicy condiment package
At；Konjaku flour containing extruding and proper amount of edible alkali in the instant konjaku flour；The preparation of the extruding konjaku flour the following steps are included:
A, pre-process: the selected removal of impurities of fresh Amorphophallus rivieri, slice, dry, milling obtain common konjaku flour；It is removed alternatively, fresh Amorphophallus rivieri is selected
Miscellaneous, grinding, filtering obtain common konjaku slurry, spare；
B, previous cleaning: adding clear water into the common konjaku flour or common konjaku slurry, persistently stir 3 hours or more, it is separated by solid-liquid separation, obtains
Filtrate is spare；
C, alcohol pickling: ethyl alcohol and acid solution being added into the resulting filtrate of step B, persistently stir 10-15 hours, are separated by solid-liquid separation to obtain filter
Liquid, it is 11-12 that filtrate adjusts pH again, after standing 0.5-1 hours, is separated by solid-liquid separation, must precipitate spare；The additional amount of the ethyl alcohol is to make
The mass fraction of ethyl alcohol is 1%-5% in finally formed mixed liquor, and the additional amount of the acid solution is to make finally formed mixing
The mass fraction of acid solution is 20%-50% in liquid；The acid solution is to obtain after filtrate described in step B is fermented；
D, after backwashing: adding clear water into the resulting precipitating of step C, persistently stir 3 hours or more, it is separated by solid-liquid separation, it is spare to obtain filtrate；
E, drying, extruding: the resulting filtrate of step D obtains purification konjaku flour through drying；With extrusion equipment to purification konjaku flour
Extrusion is carried out, extruding konjaku flour is obtained；Extruding konjaku flour is crushed, is classified, and instant konjaku flour is obtained.
2. spicy convenience food of giantarum according to claim 1, it is characterised in that: contain dietary alkali in the instant konjaku flour
Mass percent be 0.3%-1.5%.
3. spicy convenience food of giantarum according to claim 1 or 2, it is characterised in that: also contain in the instant konjaku flour
Having mass percent is the corn expanding powder of 10%-40%.
4. spicy convenience food of giantarum according to claim 3, it is characterised in that: the cereal is rice, corn, buckwheat
With one of oat or a variety of.
5. spicy convenience food of giantarum according to claim 1, it is characterised in that: the bubble green pepper water is following parts by weight
Material obtains after impregnating 3 months: 3-4 parts of Chinese pepper, 3-4 parts of old ginger, 0.2-1 parts of pericarpium zanthoxyli schinifolii, 0.01-0.5 parts of maltose, lemon
0.01-0.5 parts sour, 0.5-1 parts of salt and 10-20 parts of water.
6. spicy convenience food of giantarum according to claim 1, it is characterised in that: the spicy flavor pack is by following weight
Part component be made: 10-20 part of edible oil, 4-6 parts of sauerkraut grain, steep 2-4 parts of Chinese pepper grain, 1-3 parts of paprika, 0.5-1 parts of Chinese prickly ash,
0.2-0.6 parts of pepper, 0.5-1 parts of sugar, 0.05-0.5 parts of salt, 0.1-0.5 parts of monosodium glutamate, 0.5-2 parts of sesame oil and 0-2 parts of sesame seed.
7. spicy convenience food of giantarum according to claim 6, it is characterised in that: the preparation of the spicy flavor pack includes
Following steps: cold pot is put into the edible oil of formula ratio, sauerkraut grain and bubble Chinese pepper grain, heats vehement solid carbon dioxide vapour, cools to 120-150
DEG C, then be poured into the mixture of other components, stir evenly to get.
8. spicy convenience food of giantarum according to claim 1, it is characterised in that: the instant konjaku flour packet: bubble green pepper water
Packet: the weight ratio of spicy flavor pack is 1:1-3:0.5-2.
9. spicy convenience food of giantarum according to claim 1, it is characterised in that: the drying of the step E is dry for vacuum
It is dry.
10. spicy convenience food of giantarum according to claim 1, it is characterised in that: the temperature of the step E extrusion
It is 250 DEG C -300 DEG C.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| CN104381915A (en) * | 2014-12-03 | 2015-03-04 | 巫山县新合农业开发有限公司 | Instant konjaku flour as well as preparation method and application thereof |
| CN104381904A (en) * | 2014-12-03 | 2015-03-04 | 巫山县新合农业开发有限公司 | Spicy instant konjaku food and preparation method thereof |
-
2017
- 2017-06-28 CN CN201710503608.XA patent/CN109123516A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| CN104381915A (en) * | 2014-12-03 | 2015-03-04 | 巫山县新合农业开发有限公司 | Instant konjaku flour as well as preparation method and application thereof |
| CN104381904A (en) * | 2014-12-03 | 2015-03-04 | 巫山县新合农业开发有限公司 | Spicy instant konjaku food and preparation method thereof |
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