CN110731527A - Production method of konjak vegetarian tripe - Google Patents
Production method of konjak vegetarian tripe Download PDFInfo
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- CN110731527A CN110731527A CN201911198973.XA CN201911198973A CN110731527A CN 110731527 A CN110731527 A CN 110731527A CN 201911198973 A CN201911198973 A CN 201911198973A CN 110731527 A CN110731527 A CN 110731527A
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- 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
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- 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
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- 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
- A23P30/30—Puffing or expanding
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Abstract
The invention discloses a production method of konjak vegetarian tripe, which comprises the following specific steps of stirring and puffing refined flour, stirring for 5-10 minutes by using a stirrer and a conveying pump while circularly conveying, so that the refined flour absorbs water and swells uniformly to form a colloidal solution without obvious particles and uniformly mixed, standing and puffing, and standing and puffing, wherein according to the temperature, konjak vegetarian tripe production methods disclosed by the invention are low in viscosity and low in water adding proportion and high in viscosity and correspondingly high in water adding proportion during standing and puffing, can effectively improve the standing and puffing degree, are more smooth in mouthfeel, are formed by heating and shaping a cooked belt and cutting into strips by a cutting machine, and then the strips are conveyed into a water permeable tank, so that the slicing effect is better compared with the slicing effect after traditional freezing, the water permeable efficiency is effectively improved, the fishy smell of the vegetarian tripe is effectively improved, the ice crystal can be better generated in konjak after slicing and freezing, the toughness of the konjak is effectively enhanced, and the chewing strength of the tripe is improved.
Description
Technical Field
The invention relates to a production method of konjak vegetarian tripe, which improves the traditional processing field of konjak vegetarian tripe, and particularly relates to a production method of konjak vegetarian tripe.
Background
The konjak vegetable mao tripe is a vegetable mao tripe which utilizes the medicinal value of konjak, develops kinds of low-heat energy, low-protein, low-vitamin and high-dietary fiber, and the high-dietary fiber is the effective nutrient component of the konjak, the konjak contains sixteen amino acids, ten mineral trace elements and rich dietary fiber, and has special effects on preventing and treating diabetes and hypertension, the konjak has low heat, low fat and low sugar, so that people who prevent and treat colon cancer, breast cancer and obesity can be superior foods which are good for both full mouth and treating diseases and body building, and can also prevent and treat various common chronic diseases of various gastrointestinal digestive systems, therefore, the konjak is kinds of 'Tiancixian good medicines', has various advantages without harm in eating, and because the organizational structure of the konjak product is loose and porous, easily absorbs various ingredients such as hemp, fresh and fragrant tastes, is convenient to make spicy, barbecue, pickled, spiced, beef, chicken, pork chops, sesame, brazil charcoal, roasted meat, pizza, cumin, sour and the like, and the taste of spicy, is more delicious, and even more unique and tastes like.
The konjak vegetarian tripe is prepared by processing raw konjak fine powder into a simulated tripe, stirring the simulated tripe and a seasoning, packaging and sterilizing in the prior art, the prior processing process of the konjak vegetarian tripe has the disadvantages of during production, firstly, the prior puffing technology has poor puffing effect, cannot control the relation between the proportion of water and the viscosity, the prepared tripe has poor taste in the prior puffing technology, secondly, the traditional slicing effect after freezing is poor, the water permeation efficiency is low, the time required for converting alkalinity into acidity is long, the fishy smell of the vegetarian tripe cannot be effectively improved, and the slicing after freezing limits the ice crystal generated in konjak and cannot well enhance the toughness of the konjak, so production methods of the konjak vegetarian tripe are provided.
Disclosure of Invention
The invention mainly aims to provide a production method of konjak vegetarian tripe, which can effectively solve the technical problems that the existing puffing technology is poor in puffing effect, cannot control the relation between the proportion of water and the viscosity, the tripe prepared by the existing puffing technology is poor in taste, the traditional sliced and sliced method after freezing is poor in slice effect, low in water permeation efficiency and long in time for converting alkalinity into acidity, the fishy smell of the vegetarian tripe cannot be effectively improved, and the sliced method after freezing enables ice crystals generated in konjak to be limited and cannot well enhance the toughness of konjak.
In order to achieve the purpose, the invention adopts the technical scheme that:
the production method of konjak vegetarian tripe comprises the following steps:
, stirring and puffing the refined flour, namely stirring for 5-10 minutes by using a stirrer and a conveying pump while circularly conveying, so that the refined flour absorbs water and swells uniformly to form a colloidal solution without obvious particles and mixed uniformly;
step two, standing and puffing: adding water for puffing according to temperature, standing for 20-60 min, and puffing to obtain semi-transparent konjac paste colloid;
step three, refining and stirring: sending the konjak paste colloid which is well stood and puffed to a refiner for fully and uniformly mechanically stirring and mixing;
step four, gelation treatment: continuously and synchronously adding the stirred and mixed pasty colloid and a pre-prepared coagulant according to a proportion, and fully and uniformly stirring at a high speed by a homogenizer;
step five, discharging and forming: the uniformly mixed pasty colloid is discharged through a die head in time by a delivery pump and is extruded and molded into a belt shape;
step six, heating and shaping: the belt passes through a circulating water tank, is discharged through a die head, and then enters a U-shaped pipe in the water flow direction for heating, curing and forming;
step seven, cutting: cutting the cured belt into strips by a cutting machine, and then transferring the strips into a permeable water tank;
step eight, permeating water: cutting the formed semi-finished product, and permeating water in a water permeable tank to pH6.0-6.2;
step nine, freezing: putting the product after the water permeation into a tray, pushing the tray into a refrigeration house with the temperature of-18 ℃ for freezing for 12 hours;
step ten, cooking: after freezing, putting the konjak into a boiling pot to be boiled for 10-20 minutes;
step ten , dewatering, namely, after the cooking is finished, putting the tripe into a centrifuge at the rotating speed of 750r/min for 20 minutes;
step twelve, mixing materials: pouring the konjak into a mixer, adding seasonings according to the required taste, and mixing;
thirteen steps, quantitative bagging and sealing: bagging according to the requirements of the packaging specifications of customers and merchants, quantitatively filling the konjak tripe, and carrying out vacuum sealing, wherein the food bag is required to be flat and beautiful in sealing and not allowed to leak gas or liquid;
step fourteen, inspection and boxing, namely quantitatively boxing the food bags qualified by the inspection according to the technical requirements, and arranging the food bags orderly ;
and a fifteenth step of stacking and warehousing, namely packaging the packaging boxes of the packaged food bags, wherein the tightness is required to be , stacking and storing the packaging boxes in a finished product warehouse in batches according to the production time sequence, wherein the packaging boxes are required to be arranged orderly without being stacked in an ultrahigh way, the finished product warehouse is required to be dried, cooled in the shade and ventilated, the air temperature is kept at 20 +/-5 ℃, and the finished product warehouse is not directly exposed to sunlight.
, wherein the refined flour comprises 45-50 parts of konjac refined flour, 10-20 parts of tapioca starch, 10-20 parts of corn starch and 10-20 parts of soybean protein isolate powder;
the konjac fine powder adopts high-quality konjac flour with a grade of according to the national Ministry of agriculture NY/T494-2002, the viscosity is more than or equal to 16000mpa.s, and the cassava starch, the corn starch and the soybean protein isolate powder are purchased and used according to the requirements of national standards.
, the water for puffing in the second step is water temperature of about 25 deg.C, the water adding amount is 26-34 times of the weight of the powder, the water adding ratio is low when the viscosity is low, and the water adding ratio is high when the viscosity is high.
, conveying the semi-finished product cut and molded in the eighth step to a water permeable machine through a conveyor belt, adopting citric acid solution with pH of 3.0-3.2, permeating water to neutralize the vegetarian tripe blank with calcium hydroxide, and converting alkalinity into acidity.
And , heating for 15 min at 80-82 deg.C.
, the coagulant in the fourth step is lime powder calcium hydroxide special for konjak food, the particle size of the lime powder calcium hydroxide is particles screened by a 300-mesh screen, the mass concentration of the lime water is 1.5-2% when the coagulant is prepared, the ratio of the lime powder/refined powder is =5/100, and the ratio is 5%.
Compared with the prior art, when the soybean milk is kept stand and puffed, the puffing water is added for swelling according to the temperature, the temperature of the puffing water is about 25 ℃, the water adding amount is 26-34 times of the weight of the flour, the viscosity is low, the water adding ratio is low, the viscosity is high, the water adding ratio is high, the standing and puffing time is about 20-60 minutes, the standing and puffing degree can be effectively improved, the colloid solution after puffing is semitransparent konjak pasty colloid, and the mouthfeel of the beef tripe produced by the puffed konjak pasty colloid is more smooth.
Compared with the prior art, the method has the advantages that the belt is heated and shaped, the cooked belt is cut into thin strips through the cutting machine, then the thin strips are conveyed into the water permeable tank, the slicing effect is better compared with the traditional method that the thin strips are cut into slices after being frozen, the water permeable efficiency is effectively improved, the alkalinity is converted into acidity, the fishy smell of vegetarian tripe is effectively improved, ice crystals can be better generated inside the konjak after being sliced and then frozen, the toughness of the konjak is effectively enhanced, and the chewing strength of the tripe is improved.
Drawings
FIG. 1 is a flow chart of the production method of konjak vegetarian tripe of the invention.
Detailed Description
In order to make the technical means, the original characteristics, the achieved objects and the effects of the invention easily understood, the invention is further described in conjunction with the detailed description.
Example 1
The invention provides a production method of konjak vegetarian tripe, which comprises the following steps:
, stirring and puffing the refined powder, namely stirring for 5 minutes by using a stirrer and a conveying pump while circularly conveying, so that the refined powder absorbs water and swells uniformly to form a colloidal solution without obvious particles and mixed uniformly, wherein the refined powder comprises 45 parts of konjac refined powder, 10 parts of cassava starch, 10 parts of corn starch and 10 parts of soybean protein isolate powder;
the konjac fine powder adopts high-quality konjac flour of more than grade according to the standard NY/T494-2002 of the Ministry of agriculture, the viscosity is more than or equal to 16000mpa.s, and the cassava starch, the corn starch and the soybean protein isolate powder are purchased and used according to the requirements of national standard;
step two, standing and puffing: adding puffing water for swelling according to the temperature, standing for swelling for about 20 minutes, wherein the swelled colloid solution is semitransparent konjak paste colloid, the water temperature of the swelling water is about 25 ℃, the water adding proportion is 26 times of the weight of the flour, the water adding proportion is low when the viscosity is low, and the water adding proportion is high when the viscosity is high;
step three, refining and stirring: sending the konjak paste colloid which is well stood and puffed to a refiner for fully and uniformly mechanically stirring and mixing;
step four, gelation treatment: continuously and synchronously adding the stirred and mixed pasty colloid and a pre-prepared coagulant according to a ratio, and fully and uniformly mixing the pasty colloid and the coagulant by high-speed stirring through a homogenizer, wherein the coagulant is calcium hydroxide of lime powder special for konjak food, the granularity of the calcium hydroxide is particles screened by a 300-mesh screen, the mass concentration of the lime water is 1.5 percent when the coagulant is prepared, the ratio of the lime powder to the refined powder is = 5/100;
step five, discharging and forming: the uniformly mixed pasty colloid is discharged through a die head in time by a delivery pump and is extruded and molded into a belt shape;
step six, heating and shaping: the belt passes through a circulating water tank, is discharged through a die head, enters a U-shaped pipe in the water flow direction, and is heated, cured and molded, wherein the heating time is 15 minutes, and the water temperature is 80 ℃;
step seven, cutting: cutting the cured belt into strips by a cutting machine, and then transferring the strips into a permeable water tank;
step eight, permeating water: cutting the formed semi-finished product, permeating water through a permeable pool to pH6.0-6.2, cutting the formed semi-finished product, conveying the cut semi-finished product to a water permeating machine through a conveyor belt, adopting citric acid solution with pH3.0-3.2, permeating water to neutralize the vegetarian tripe blank with calcium hydroxide, and converting alkalinity into acidity;
step nine, freezing: putting the product after the water permeation into a tray, pushing the tray into a refrigeration house with the temperature of-18 ℃ for freezing for 12 hours;
step ten, cooking: after freezing, putting the konjak into a boiling pot to be boiled for 10 minutes;
step ten , dewatering, namely, after the cooking is finished, putting the tripe into a centrifuge at the rotating speed of 750r/min for 20 minutes;
step twelve, mixing materials: pouring the konjak into a mixer, adding seasonings according to the required taste, and mixing;
thirteen steps, quantitative bagging and sealing: bagging according to the requirements of the packaging specifications of customers and merchants, quantitatively filling the konjak tripe, and carrying out vacuum sealing, wherein the food bag is required to be flat and beautiful in sealing and not allowed to leak gas or liquid;
step fourteen, inspection and boxing, namely quantitatively boxing the food bags qualified by the inspection according to the technical requirements, and arranging the food bags orderly ;
and a fifteenth step of stacking and warehousing, namely packaging the packaging boxes of the packaged food bags, wherein the tightness is required to be , stacking and storing the packaging boxes in a finished product warehouse in batches according to the production time sequence, wherein the packaging boxes are required to be arranged orderly without being stacked in an ultrahigh way, the finished product warehouse is required to be dried, cooled in the shade and ventilated, the air temperature is kept at 20 +/-5 ℃, and the finished product warehouse is not directly exposed to sunlight.
Example 2
The invention provides a production method of konjak vegetarian tripe, which comprises the following steps:
, stirring and puffing the refined powder, namely stirring for 8 minutes by using a stirrer and a conveying pump while circularly conveying, so that the refined powder absorbs water and swells uniformly to form a colloidal solution without obvious particles and mixed uniformly, wherein the refined powder comprises 48 parts of konjac refined powder, 15 parts of cassava starch, 15 parts of corn starch and 15 parts of soybean protein isolate powder;
the konjac fine powder adopts high-quality konjac flour of more than grade according to the standard NY/T494-2002 of the Ministry of agriculture, the viscosity is more than or equal to 16000mpa.s, and the cassava starch, the corn starch and the soybean protein isolate powder are purchased and used according to the requirements of national standard;
step two, standing and puffing: adding puffing water for swelling according to the temperature, standing for swelling for about 40 minutes, wherein the swelled colloid solution is semitransparent konjak paste colloid, the water temperature of the swelling water is about 25 ℃, the water adding proportion is 30 times of the weight of the flour, the water adding proportion is low when the viscosity is low, and the water adding proportion is high when the viscosity is high;
step three, refining and stirring: sending the konjak paste colloid which is well stood and puffed to a refiner for fully and uniformly mechanically stirring and mixing;
step four, gelation treatment: continuously and synchronously adding the stirred and mixed pasty colloid and a pre-prepared coagulant according to a ratio, and fully and uniformly mixing the pasty colloid and the coagulant by high-speed stirring through a homogenizer, wherein the coagulant is calcium hydroxide of lime powder special for konjak food, the granularity of the calcium hydroxide is particles screened by a 300-mesh screen, the mass concentration of the lime water is 1.8 percent when the coagulant is prepared, the ratio of the lime powder to the refined powder is = 5/100;
step five, discharging and forming: the uniformly mixed pasty colloid is discharged through a die head in time by a delivery pump and is extruded and molded into a belt shape;
step six, heating and shaping: the belt passes through a circulating water tank, is discharged through a die head, enters a U-shaped pipe in the water flow direction, and is heated, cured and molded, wherein the heating time is 15 minutes, and the water temperature is 81 ℃;
step seven, cutting: cutting the cured belt into strips by a cutting machine, and then transferring the strips into a permeable water tank;
step eight, permeating water: cutting the formed semi-finished product, permeating water through a permeable pool to pH6.0-6.2, cutting the formed semi-finished product, conveying the cut semi-finished product to a water permeating machine through a conveyor belt, adopting citric acid solution with pH3.0-3.2, permeating water to neutralize the vegetarian tripe blank with calcium hydroxide, and converting alkalinity into acidity;
step nine, freezing: putting the product after the water permeation into a tray, pushing the tray into a refrigeration house with the temperature of-18 ℃ for freezing for 12 hours;
step ten, cooking: after freezing, putting the konjak into a boiling pot to be boiled for 15 minutes;
step ten , dewatering, namely, after the cooking is finished, putting the tripe into a centrifuge at the rotating speed of 750r/min for 20 minutes;
step twelve, mixing materials: pouring the konjak into a mixer, adding seasonings according to the required taste, and mixing;
thirteen steps, quantitative bagging and sealing: bagging according to the requirements of the packaging specifications of customers and merchants, quantitatively filling the konjak tripe, and carrying out vacuum sealing, wherein the food bag is required to be flat and beautiful in sealing and not allowed to leak gas or liquid;
step fourteen, inspection and boxing, namely quantitatively boxing the food bags qualified by the inspection according to the technical requirements, and arranging the food bags orderly ;
and a fifteenth step of stacking and warehousing, namely packaging the packaging boxes of the packaged food bags, wherein the tightness is required to be , stacking and storing the packaging boxes in a finished product warehouse in batches according to the production time sequence, wherein the packaging boxes are required to be arranged orderly without being stacked in an ultrahigh way, the finished product warehouse is required to be dried, cooled in the shade and ventilated, the air temperature is kept at 20 +/-5 ℃, and the finished product warehouse is not directly exposed to sunlight.
Example 3
The invention provides a production method of konjak vegetarian tripe, which comprises the following steps:
, stirring and puffing the refined powder, namely stirring for 10 minutes by using a stirrer and a conveying pump while circularly conveying, so that the refined powder absorbs water and swells uniformly to form a colloidal solution without obvious particles and mixed uniformly, wherein the refined powder comprises 50 parts of konjac refined powder, 20 parts of cassava starch, 20 parts of corn starch and 20 parts of soybean protein isolate powder;
the konjac fine powder adopts high-quality konjac flour of more than grade according to the standard NY/T494-2002 of the Ministry of agriculture, the viscosity is more than or equal to 16000mpa.s, and the cassava starch, the corn starch and the soybean protein isolate powder are purchased and used according to the requirements of national standard;
step two, standing and puffing: adding puffing water for swelling according to the temperature, standing for swelling for about 60 minutes, wherein the swelled colloid solution is semitransparent konjak paste colloid, the water temperature of the swelling water is about 25 ℃, the water adding proportion is 34 times of the weight of the flour, the water adding proportion is low when the viscosity is low, and the water adding proportion is high when the viscosity is high;
step three, refining and stirring: sending the konjak paste colloid which is well stood and puffed to a refiner for fully and uniformly mechanically stirring and mixing;
step four, gelation treatment: continuously and synchronously adding the stirred and mixed pasty colloid and a prepared coagulant according to a ratio, and fully and uniformly mixing the pasty colloid and the coagulant by a homogenizer at a high speed, wherein the coagulant is calcium hydroxide of lime powder special for konjak food, the granularity of the calcium hydroxide is particles screened by a 300-mesh screen, the mass concentration of the lime water is 2% when the coagulant is prepared, and the ratio of the lime powder to fine powder is = 5/100;
step five, discharging and forming: the uniformly mixed pasty colloid is discharged through a die head in time by a delivery pump and is extruded and molded into a belt shape;
step six, heating and shaping: the belt passes through a circulating water tank, is discharged through a die head, enters a U-shaped pipe in the water flow direction, and is heated, cured and molded, wherein the heating time is 15 minutes, and the water temperature is 82 ℃;
step seven, cutting: cutting the cured belt into strips by a cutting machine, and then transferring the strips into a permeable water tank;
step eight, permeating water: cutting the formed semi-finished product, permeating water through a permeable pool to pH6.0-6.2, cutting the formed semi-finished product, conveying the cut semi-finished product to a water permeating machine through a conveyor belt, adopting citric acid solution with pH3.0-3.2, permeating water to neutralize the vegetarian tripe blank with calcium hydroxide, and converting alkalinity into acidity;
step nine, freezing: putting the product after the water permeation into a tray, pushing the tray into a refrigeration house with the temperature of-18 ℃ for freezing for 12 hours;
step ten, cooking: after freezing, putting the konjak into a boiling pot to be boiled for 20 minutes;
step ten , dewatering, namely, after the cooking is finished, putting the tripe into a centrifuge at the rotating speed of 750r/min for 20 minutes;
step twelve, mixing materials: pouring the konjak into a mixer, adding seasonings according to the required taste, and mixing;
thirteen steps, quantitative bagging and sealing: bagging according to the requirements of the packaging specifications of customers and merchants, quantitatively filling the konjak tripe, and carrying out vacuum sealing, wherein the food bag is required to be flat and beautiful in sealing and not allowed to leak gas or liquid;
step fourteen, inspection and boxing, namely quantitatively boxing the food bags qualified by the inspection according to the technical requirements, and arranging the food bags orderly ;
and a fifteenth step of stacking and warehousing, namely packaging the packaging boxes of the packaged food bags, wherein the tightness is required to be , stacking and storing the packaging boxes in a finished product warehouse in batches according to the production time sequence, wherein the packaging boxes are required to be arranged orderly without being stacked in an ultrahigh way, the finished product warehouse is required to be dried, cooled in the shade and ventilated, the air temperature is kept at 20 +/-5 ℃, and the finished product warehouse is not directly exposed to sunlight.
Compared with the prior art, when the soybean milk is kept stand and puffed, the puffing water is added for swelling according to the temperature, the temperature of the puffing water is about 25 ℃, the water adding amount is 30 times of the weight of the flour, the viscosity is low, the water adding ratio is low, the viscosity is high, the water adding ratio is high, the standing and puffing time is about 40 minutes, the standing and puffing degree can be effectively improved, the puffed colloidal solution is semitransparent konjak paste colloid, and the mouthfeel of the soybean milk produced by the puffed konjak paste colloid is more smooth; compared with the prior cooling slicing technology, the method has the advantages that the belt is heated and shaped, the cooked belt is cut into thin strips through the cutting machine, then the thin strips are conveyed into the water permeable tank, the slicing effect is better compared with the traditional method that the thin strips are cut into slices after being frozen, meanwhile, the water permeable efficiency is effectively improved, the alkalinity is converted into acidity, the fishy smell of the vegetarian tripe is effectively improved, ice crystals can be better generated inside the konjak after being sliced and then frozen, the toughness of the konjak is effectively enhanced, and the chewing strength of the tripe is improved.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
- The production method of konjak vegetarian tripe is characterized by comprising the following steps:, stirring and puffing the refined flour, namely stirring for 5-10 minutes by using a stirrer and a conveying pump while circularly conveying, so that the refined flour absorbs water and swells uniformly to form a colloidal solution without obvious particles and mixed uniformly;step two, standing and puffing: adding water for puffing according to temperature, standing for 20-60 min, and puffing to obtain semi-transparent konjac paste colloid;step three, refining and stirring: sending the konjak paste colloid which is well stood and puffed to a refiner for fully and uniformly mechanically stirring and mixing;step four, gelation treatment: continuously and synchronously adding the stirred and mixed pasty colloid and a pre-prepared coagulant according to a proportion, and fully and uniformly stirring at a high speed by a homogenizer;step five, discharging and forming: the uniformly mixed pasty colloid is discharged through a die head in time by a delivery pump and is extruded and molded into a belt shape;step six, heating and shaping: the belt passes through a circulating water tank, is discharged through a die head, and then enters a U-shaped pipe in the water flow direction for heating, curing and forming;step seven, cutting: cutting the cured belt into strips by a cutting machine, and then transferring the strips into a permeable water tank;step eight, permeating water: cutting the formed semi-finished product, and permeating water in a water permeable tank to pH6.0-6.2;step nine, freezing: putting the product after the water permeation into a tray, pushing the tray into a refrigeration house with the temperature of-18 ℃ for freezing for 12 hours;step ten, cooking: after freezing, putting the konjak into a boiling pot to be boiled for 10-20 minutes;step ten , dewatering, namely, after the cooking is finished, putting the tripe into a centrifuge at the rotating speed of 750r/min for 20 minutes;step twelve, mixing materials: pouring the konjak into a mixer, adding seasonings according to the required taste, and mixing;thirteen steps, quantitative bagging and sealing: bagging according to the requirements of the packaging specifications of customers and merchants, quantitatively filling the konjak tripe, and carrying out vacuum sealing, wherein the food bag is required to be flat and beautiful in sealing and not allowed to leak gas or liquid;step fourteen, inspection and boxing, namely quantitatively boxing the food bags qualified by the inspection according to the technical requirements, and arranging the food bags orderly ;and a fifteenth step of stacking and warehousing, namely packaging the packaging boxes of the packaged food bags, wherein the tightness is required to be , stacking and storing the packaging boxes in a finished product warehouse in batches according to the production time sequence, wherein the packaging boxes are required to be arranged orderly without being stacked in an ultrahigh way, the finished product warehouse is required to be dried, cooled in the shade and ventilated, the air temperature is kept at 20 +/-5 ℃, and the finished product warehouse is not directly exposed to sunlight.
- 2. The production method of konjak vegetarian tripe according to claim 1, wherein the refined flour in step comprises 45-50 parts of konjak refined flour, 10-20 parts of tapioca starch, 10-20 parts of corn starch and 10-20 parts of soybean protein isolate powder, and the viscosity of the konjak refined flour is not less than 16000 mpa.s.
- 3. The method for producing Amorphophallus rivieri Games according to claim 1, wherein the water for puffing in step two is water at a temperature of about 25 ℃, the water addition amount is 26-34 times of the weight of the powder, the water addition amount is low at a low viscosity, and the water addition amount is high at a high viscosity.
- 4. The method for producing Amorphophallus rivieri Gawl according to claim 1, wherein the semi-finished product cut and formed in the eighth step is conveyed to a water-permeable machine by a conveyor belt, citric acid solution PH3.0-3.2 is used to neutralize the vegetable Gawl blank with calcium hydroxide, and the alkalinity is converted into acidity.
- 5. The method for producing Amorphophallus rivieri Gawl according to claim 1, wherein the heating time in the sixth step is 15 minutes, and the water temperature is 80-82 ℃.
- 6. The method for producing Amorphophallus rivieri Games according to claim 1, wherein the coagulant used in the fourth step is lime powder calcium hydroxide specially used for Amorphophallus rivieri food, the particle size of which is 300 mesh sieve, the mass concentration of lime water is 1.5-2%, the ratio of lime powder/refined powder =5/100 is 5%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113575957A (en) * | 2021-08-10 | 2021-11-02 | 河南城建学院 | Elmin tripe rich in elm polysaccharide and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113575957A (en) * | 2021-08-10 | 2021-11-02 | 河南城建学院 | Elmin tripe rich in elm polysaccharide and preparation method thereof |
| WO2023124799A1 (en) * | 2021-12-31 | 2023-07-06 | 深圳市星期零食品科技有限公司 | Plant-based honeycomb tripe and preparation method therefor |
| CN114701142A (en) * | 2022-02-21 | 2022-07-05 | 福州素天下食品有限公司 | Preparation method and production device of quick-frozen low-fat bionic tripe |
| CN114868817A (en) * | 2022-04-27 | 2022-08-09 | 成都中医药大学 | Red yeast rice and konjac sustained-release tea and preparation method thereof |
| CN114868817B (en) * | 2022-04-27 | 2024-01-26 | 成都中医药大学 | Red rice and konjak slow-release tea and preparation method thereof |
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