CN116210871A - Preparation method of konjak artistic food capable of protecting konjak nutritional ingredients from losing - Google Patents

Preparation method of konjak artistic food capable of protecting konjak nutritional ingredients from losing Download PDF

Info

Publication number
CN116210871A
CN116210871A CN202310186297.4A CN202310186297A CN116210871A CN 116210871 A CN116210871 A CN 116210871A CN 202310186297 A CN202310186297 A CN 202310186297A CN 116210871 A CN116210871 A CN 116210871A
Authority
CN
China
Prior art keywords
konjak
food
mould
artistic
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202310186297.4A
Other languages
Chinese (zh)
Inventor
李荣祥
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN202310186297.4A priority Critical patent/CN116210871A/en
Publication of CN116210871A publication Critical patent/CN116210871A/en
Pending legal-status Critical Current

Links

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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23P30/10—Moulding
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Manufacturing & Machinery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a preparation method of konjak art food for protecting konjak nutrient components from losing, which comprises the following steps: s1, preparing raw materials for preparing konjak food; s2, adding D-sodium erythorbate into the fruit and vegetable juice; adding a small amount of seaweed into drinking water, and stirring; s3, adding the prepared fruit and vegetable juice into konjaku flour, and uniformly stirring; adding the seaweed liquid into the uniformly stirred fruit, vegetable and konjak liquid, and stirring the seaweed liquid; s4, soaking the die in water of calcium lactate; s5, pouring the prepared material into the soaked mould for shaping, then spraying water of calcium lactate of the soaking mould onto the mould filled with the konjak artistic food, repeating the first mould, and standing for 10-120 minutes at normal temperature to fully shape the konjak artistic food; s6, putting the completely shaped food mold into calcium lactate water for demolding, and then putting into clear water for cleaning; and S7, sterilizing the manufactured konjak artistic food, and warehousing for sale.

Description

Preparation method of konjak artistic food capable of protecting konjak nutritional ingredients from losing
Technical Field
The invention relates to the technical field of konjak foods, in particular to a preparation method of konjak artistic foods for protecting konjak nutritional ingredients from losing.
Background
Konjak is a special natural star plant for both medicine and food, and the traditional Chinese medicine considers that: the konjak has the effects of resolving phlegm and promoting digestion, detoxifying, resisting cancer and detumescence, and promoting phlegm and relieving pain, and modern pharmacological researches prove that the konjak has good cancer inhibiting effect, and besides, the konjak also has various odd effects of reducing blood fat, blood sugar, blood pressure, losing weight and resisting inflammation, resisting bacteria, cleaning intestinal wastes, promoting gastrointestinal peristalsis, purifying blood, reducing cholesterol accumulation, improving human immunity, delaying aging of nerve cells, glial cells and arterial cells, preventing senile dementia, improving cardiovascular and cerebrovascular functions and the like.
According to the description of 'outline of materia Medica', more than 2000 years ago, our ancestors treated with konjak contains sixteen amino acids, ten mineral trace elements and rich dietary fibers, and konjak contains gel-like chemical substances, which form a semitransparent film bottom in vivo after being eaten, and are attached to intestinal walls to prevent various harmful substances from being absorbed, thus playing a role in preventing and resisting cancer, so that the konjak is called as a magic garment food for preventing cancer. The plant fiber in the magic garment has the effects of increasing insulin in blood and reducing blood sugar, and is proved by medicine, so that the magic garment has a certain prevention and treatment specialty on diabetes. Therefore, konjak is a "good medicine"; has the advantages of no harm and no hundred benefits. Japan is a country of consumption of konjak food, and average consumption of konjak per day is 600 g, and average consumption of konjak food per year is 219 kg per day by one japanese, and japan is also clearly required to have konjak food per day in a meal for primary and secondary schools in the ministry of thick students, and japan calls konjak a scavenger for intestinal tract. A blood purifying agent; japan is the country with the longest worldwide life, and there is a great relationship in its use of konjak. In China, there are a large number of people with three highs, and along with the improvement of Chinese material culture and living standard, various people with chronic diseases and obesity are increasing. The glucomannan which is the most main component in konjak has the following effects: anticancer, blood lipid regulating, blood sugar reducing, intestinal function regulating, obesity relieving, trace element absorbing and antiaging effects. Therefore, konjak food is a natural healthy food. Glucomannan 744 mg, caloric 186 calories, protein 4.6 g, carbohydrate 78.8 g, fat 0.10 g, cellulose 74.4 g per 100 g konjak flour; however, the loss of glucomannan is caused by heating konjak for a long time, and konjak food in the market at present is prepared into edible food by boiling, heating and solidifying for a long time. This is a major drawback of konjak food processing currently on the market. And the loss of nutrient components of konjak can be caused after heating at high temperature for a long time, for example, the glucomannan is lost after heating for 20 minutes: 5.5%, heating for 30 minutes: glucomannan loss: 7.5%, heating for 50 min: glucomannan loss: 10.5%, heating for 80 min: glucomannan loss: 13.5%; meanwhile, as konjak is heated, other nutrients are continuously lost, for example: heating for 10 minutes: about 2.2% caloric loss, about 2.2% protein loss, about 2.2% carbohydrate loss, about 2.2% fat loss, about 2.2% vitamin a loss, about 2.2% vitamin C loss, about 2.2% vitamin E loss. Heating for 20 minutes: about 4.4% caloric loss, about 4.4% protein loss, about 4.4% carbohydrate loss, about 4.4% fat loss, about 4.4% vitamin a loss, about 4.4% vitamin C loss, about 4.4% vitamin E loss. About 22.2% calories lost, about 22.2% protein lost, about 22.2% carbohydrate lost, about 22.2% fat lost, about 22.2% vitamin a lost, about 22.2% vitamin C lost, about 22.2% vitamin E lost; the above results show that the nutrition of konjak is continuously lost with the increase of konjak heating time; secondly, the processing method of konjak food in the current market is single, so that many people do not like to eat konjak; causing limitation in sales of konjak foods. According to the technology, konjak flour is processed into konjak artistic food in a non-heating mode, so that original nutritional ingredients of konjak are completely guaranteed, and konjak is processed into exquisite artistic shapes (for example, shapes of fish, horse, dragon and the like) by adding certain natural fruits and vegetables; the konjak food is better pushed to various markets and various consumer groups.
Disclosure of Invention
The artistic konjak food is produced with konjak powder and through adding fruit and vegetable and small amount of seaweed, maintaining glucomannan, protein, vitamins and other elements, forming in one step in various molds, and may be produced in batch.
To achieve the above object, the present invention adopts the following:
a method for preparing konjak artistic food for protecting konjak nutrition component from loss comprises: s1, preparing raw materials for preparing konjak food, namely konjak powder, seaweed, fruit and vegetable juice, black sesame powder and D-sodium erythorbate, wherein the raw materials comprise the following components: 2.5% -6% of konjaku flour; 30% -50% of fruit and vegetable juice; 0.8% -1.9% of seaweed; 0.1% -0.3% of D-sodium erythorbate;
s2, cleaning vegetables and fruits at normal temperature, squeezing to obtain juice, and adding a small amount of D-sodium erythorbate for standby; adding a small amount of seaweed into drinking water, and stirring;
s3, placing the prepared fruit and vegetable juice into a low-speed stirring tank, adding konjaku flour, and uniformly stirring; adding the prepared seaweed liquid and standing for 3 hours into the uniformly stirred fruit, vegetable and konjak liquid, and stirring again until the seaweed liquid is uniformly stirred, so as to prepare the konjak artistic food main material;
s4, putting the mould to be used as the artistic food into water containing 3% -8% of calcium lactate, soaking for 1 hour, taking out the mould after the mould fully absorbs water to remove the water on the surface of the mould;
s5, pouring the prepared material into the soaked mould at normal temperature for shaping, then spraying water of calcium lactate of the foam mould onto the mould filled with the konjak artistic food, repeating the operation of the first mould, pressing the second mould onto the first mould (the mould poured with the material can be always pressed one by one during production), and standing for 10-120 minutes at normal temperature (according to different sizes of food models), so that the konjak artistic food is fully shaped;
s6, putting the completely shaped food mold into calcium lactate water, shaking in the water, automatically demolding the product, fishing out the prepared artistic food from the water after demolding, and putting the product into clear water for cleaning to finish the preparation of the konjak artistic food;
s7, placing the prepared konjak artistic food in taste-improving water according to a ratio of 1:1, adding 0.6% -1% of calcium lactate into the taste-improving water, packaging, sterilizing and warehousing for sale.
Preferably, the mold is a wooden mold.
Preferably, the konjak fine powder, konjak gum, konjak purified powder may be used interchangeably with konjak powder.
Preferably, the calcium chloride, calcium carbonate, calcium gluconate are used interchangeably with calcium lactate.
The artistic konjak food produced by the invention maintains complete nutrition components of konjak, maintains the original natural efficacy of konjak to the maximum extent, and is very beneficial to the health of people.
The product has strong artistic shape effect, directly stimulates the purchasing desire of people, and simultaneously, the finished product is small in volume, is not used for secondary processing, and the formed food is easy to process into various tastes, thereby playing a great promotion role in development and popularization of konjak industry.
The foregoing description is only an overview of the present invention, and is intended to provide a better understanding of the present invention, as it is embodied in the following description, with reference to the preferred embodiments of the present invention and the accompanying drawings.
Description of the embodiments
The following description of the embodiments of the present invention will be made apparent and fully in view of the accompanying drawings, in which some, but not all embodiments of the invention are shown. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the description of the present invention, it should be noted that the directions or positional relationships indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. are based on the directions or positional relationships shown in the drawings, are merely for convenience of describing the present invention and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be either fixedly connected, detachably connected, or integrally connected, for example; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium, and can be communication between two elements. The specific meaning of the above terms in the present invention will be understood in specific cases by those of ordinary skill in the art.
In addition, the technical features of the different embodiments of the present invention described below may be combined with each other as long as they do not collide with each other.
A method for preparing konjak artistic food for protecting konjak nutritional ingredients from loss comprises: s1, preparing raw materials for preparing konjak food, namely konjak powder, seaweed, fruit and vegetable juice, black sesame powder and D-sodium erythorbate, wherein the raw materials comprise the following components: 2.5% -6% of konjaku flour; 30% -50% of fruit and vegetable juice; 0.8% -1.9% of seaweed; 0.1% -0.3% of D-sodium erythorbate;
s2, cleaning vegetables and fruits at normal temperature, squeezing to obtain juice, and adding a small amount of D-sodium erythorbate for standby; adding a small amount of seaweed into drinking water, and stirring;
s3, placing the prepared fruit and vegetable juice into a low-speed stirring tank, adding konjaku flour, and uniformly stirring; adding the prepared seaweed liquid and standing for 3 hours into the uniformly stirred fruit, vegetable and konjak liquid, and stirring again until the seaweed liquid is uniformly stirred, so as to prepare the konjak artistic food main material;
s4, putting the mould to be used as the artistic food into water containing 3% -8% of calcium lactate, soaking for 1 hour, taking out the mould after the mould fully absorbs water to remove the water on the surface of the mould;
s5, pouring the prepared material into the soaked mould at normal temperature for shaping, then spraying water of calcium lactate of the foam mould onto the mould filled with the konjak artistic food, repeating the operation of the first mould, pressing the second mould onto the first mould (the mould poured with the material can be always pressed one by one during production), and standing for 10-120 minutes at normal temperature (according to different sizes of food models), so that the konjak artistic food is fully shaped;
s6, putting the completely shaped food mold into calcium lactate water, shaking in the water, automatically demolding the product, fishing out the prepared artistic food from the water after demolding, and putting the product into clear water for cleaning to finish the preparation of the konjak artistic food;
s7, placing the prepared konjak artistic food in taste-improving water according to a ratio of 1:1, adding 0.6% -1% of calcium lactate into the taste-improving water, packaging, sterilizing and warehousing for sale.
Further, the mold is a wooden mold.
Further, the konjak fine powder, konjak gum, konjak purified powder may be used interchangeably with konjak powder.
Further, the calcium chloride, calcium carbonate, calcium gluconate may be used interchangeably with calcium lactate.
Examples: the preparation method comprises the following steps of:
at normal temperature, 40-70 g of sodium alginate is added into 2400-3000 g of drinking water, and the mixture is stirred uniformly and then left for three hours to obtain sodium alginate paste, which is called as seaweed paste hereinafter. (1) red material (1 kg): adding 100 g of drinking water into 400 g of cleaned red beet pepper, squeezing juice, filtering, adding 1-3% of D-sodium erythorbate for standby at normal temperature, adding 500 g of red beet pepper into a low-speed stirring tank, slowly adding 25-60 g of konjak purified powder, stirring uniformly, and adding 500 g of seaweed paste, stirring uniformly to obtain a red preparation material. (2) yellow material (1 kg): 200 g of peeled and cleaned pumpkin is added with 100 g of drinking water for juice squeezing and filtering at normal temperature, 1-3 g of D-sodium erythorbate is added for uniform stirring, 25-60 g of konjak purified powder is slowly added for uniform stirring, and 500 g of seaweed paste is added for uniform stirring for standby. (3) white stock (1 kg): 500 g of drinking water is added into a stirring tank at normal temperature, 20 g to 35 g of potato starch and 25 g to 60 g of konjak purified powder are mixed, then the mixture is slowly added and stirred uniformly, and 500 g of seaweed paste is added and stirred uniformly together to obtain a white preparation material. (4) black (1 kg): mixing 20-50 g of black sesame powder and 25-60 g of konjak purified powder at normal temperature, slowly adding 500 g of drinking water into a stirring tank, and uniformly stirring together with 500 g of seaweed paste to obtain a black preparation material. (5) green stock (1 kg): taking 100 g of the agaric which is cleaned, squeezed and filtered at normal temperature, adding 1-3 g of D-sodium erythorbate into a stirring tank, stirring uniformly, slowly adding 25-60 g of konjak purified powder, stirring uniformly, adding 500 g of seaweed paste, and stirring uniformly for standby, thus preparing the main material of the artistic konjak food with five colors.
The manufacturing process comprises the following steps: (1) Several artistic mold boards to be used as artistic food, such as horse, dragon, goldfish and tortoise, are soaked in calcium lactate solution of 3-8% for 1 hr before being taken out to eliminate calcium lactate solution from the surface of the mold. (2) Extruding the preparation materials into moulds for removing surface calcium lactate liquid respectively, spraying the calcium lactate liquid of a soaking mould onto the moulds filled with the konjak art food, and repeatedly pressing the first mould onto the first mould by the second mould, (during production, the moulds which are extruded with the materials respectively can be sprayed with the calcium lactate liquid all the time, one plate is pressed, setting gel is placed at normal temperature to fully set the konjak food, the specific setting gel time is determined according to the size and thickness of the konjak art food, the setting gel time is 10 to 120 minutes, (3) the set konjak art food and the moulds are put into the calcium lactate liquid for shaking, the konjak art food is automatically demoulded, the demoulded konjak art food is fished out and washed and then put into a clean water tank for standby, and the konjak art food is manufactured, (4) the konjak art food is prepared and packaged according to 1:1, the flavor-improving water is prepared into 1 kg of drinking water, 14-20 g of high-concentration chicken essence powder 1.5-3 g of super-concentrated flavor 10-20 g of bone essence powder, 2-8.5-8 g of bone essence powder, and 2-8.5-3 g of solid flavor yeast, and the konjak is subjected to sterilization, and the konjak art food is packaged according to 1:1.80% of flavor is prepared.
The ingredients can be processed into different konjak art foods according to different mold shapes.
The konjak food can be directly eaten after being produced; the food not only completely keeps the original efficacy of konjak without loss, but also adds a certain amount of natural fruits and vegetables, and the food is exquisite in appearance, lifelike and capable of being made into a plurality of mouths by a certain formula and a mould forming method, so that the food has great attraction to consumers; the konjak food can be directly eaten, and can be processed and eaten again, so that the konjak food is convenient for wide consumers. Meanwhile, the application range of konjak food is enlarged, leisure konjak food, drink and dessert can be made, and the konjak food can be applied to various high-end hotels, restaurants, various low-end snack shops and the like. So the appearance of the konjak food makes the konjak food produce a new step.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.

Claims (4)

1. A method for preparing konjak artistic food for protecting konjak nutrition component from loss comprises:
s1, preparing raw materials for preparing konjak food, namely konjak powder, seaweed, fruit and vegetable juice, black sesame powder and D-sodium erythorbate, wherein the raw materials comprise the following components: 2.5% -6% of konjaku flour; 30% -50% of fruit and vegetable juice; 0.8% -1.9% of seaweed; 0.1% -0.3% of D-sodium erythorbate;
s2, cleaning vegetables and fruits at normal temperature, squeezing to obtain juice, and adding a small amount of D-sodium erythorbate for standby; adding a small amount of seaweed into drinking water, and stirring;
s3, placing the prepared fruit and vegetable juice into a low-speed stirring tank, adding konjaku flour, and uniformly stirring; adding the prepared seaweed liquid and standing for 3 hours into the uniformly stirred fruit, vegetable and konjak liquid, and stirring again until the seaweed liquid is uniformly stirred, so as to prepare the konjak artistic food main material;
s4, putting the mould to be used as the artistic food into water containing 3% -8% of calcium lactate, soaking for 1 hour, taking out the mould after the mould fully absorbs water to remove the water on the surface of the mould;
s5, pouring the prepared material into the soaked mould at normal temperature for shaping, then spraying water of calcium lactate of the foam mould onto the mould filled with the konjak artistic food, repeating the operation of the first mould, pressing the second mould onto the first mould (the mould poured with the material can be always pressed one by one during production), and standing for 10-120 minutes at normal temperature (according to different sizes of food models), so that the konjak artistic food is fully shaped;
s6, putting the completely shaped food mold into calcium lactate water, shaking in the water, automatically demolding the product, fishing out the prepared artistic food from the water after demolding, and putting the product into clear water for cleaning to finish the preparation of the konjak artistic food;
s7, placing the prepared konjak artistic food in taste-improving water according to a ratio of 1:1, adding 0.6% -1% of calcium lactate into the taste-improving water, packaging, sterilizing and warehousing for sale.
2. The method for preparing konjak food of claim 1, wherein the mold is a wooden mold.
3. The method for preparing konjak food of claim 1, wherein the konjak fine flour, konjak gum, konjak purified flour are used interchangeably with konjak flour.
4. The method for preparing konjak food of claim 1, wherein calcium chloride, calcium carbonate and calcium gluconate are used interchangeably with calcium lactate.
CN202310186297.4A 2023-03-01 2023-03-01 Preparation method of konjak artistic food capable of protecting konjak nutritional ingredients from losing Pending CN116210871A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202310186297.4A CN116210871A (en) 2023-03-01 2023-03-01 Preparation method of konjak artistic food capable of protecting konjak nutritional ingredients from losing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202310186297.4A CN116210871A (en) 2023-03-01 2023-03-01 Preparation method of konjak artistic food capable of protecting konjak nutritional ingredients from losing

Publications (1)

Publication Number Publication Date
CN116210871A true CN116210871A (en) 2023-06-06

Family

ID=86590676

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202310186297.4A Pending CN116210871A (en) 2023-03-01 2023-03-01 Preparation method of konjak artistic food capable of protecting konjak nutritional ingredients from losing

Country Status (1)

Country Link
CN (1) CN116210871A (en)

Similar Documents

Publication Publication Date Title
CN102224878A (en) Rosa roxburghii tratt fruit cake and preparation method thereof
CN101438808A (en) Method for producing metapenaeus affinis sauce
KR20140084905A (en) Citron sediment and method trereof and citron bread using citron sediment
CN111418770A (en) Egg noodles and preparation process thereof
CN111357862A (en) Multi-taste dried meat floss caramel treats and preparation method thereof
CN103749604A (en) Blessing cake and preparation method thereof
CN101953390A (en) Cactus health-care bread
CN104970278A (en) Kiwi fruit nutritional jelly and making method thereof
KR20140013708A (en) Method for preparation of functional walnut steamed bread having blueberry
KR101791325B1 (en) Method for Producing Grain Syrup With Oat And Grain Syrup Produced By Thereof
CN116210871A (en) Preparation method of konjak artistic food capable of protecting konjak nutritional ingredients from losing
CN1685952A (en) Walnul kernel health care noodles
KR102159335B1 (en) Manufacturing method of manju and sweet jelly of red beans using dried pear and, mandju and sweet jelly of red beans thereby the same that
CN110477317A (en) A kind of preparation method of konjaku can
CN112544762A (en) Instant red bean and preparation method thereof
KR20110054184A (en) Boiled fish paste containing fruit juice and process for the preparation thereof
CN201252808Y (en) Convenient instant nutrient dough sheet
CN111000133A (en) Nut fat-reducing noodles and preparation method thereof
KR102653382B1 (en) Pocket-shaped bread and manufacturing method of the same
RU2183064C2 (en) Method for preparing honey cake
CN115336660A (en) Sour soup soft sweet and preparation method thereof
KR20240108589A (en) Rolled fish paste, manufacturing method of the same, gimbap with the rolled fish paste, and manufacturing method of the same
KR101914941B1 (en) Perilla sujebi and manufacturing method thereof
KR101845901B1 (en) Method for production of bread with grape juice and cowpea
CN110623130A (en) Daily nut caramel treats suitable for 1-3-year-old babies and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication