CN1303617A - Method for processing fresh konjak vermicelli - Google Patents
Method for processing fresh konjak vermicelli Download PDFInfo
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- CN1303617A CN1303617A CN00112019A CN00112019A CN1303617A CN 1303617 A CN1303617 A CN 1303617A CN 00112019 A CN00112019 A CN 00112019A CN 00112019 A CN00112019 A CN 00112019A CN 1303617 A CN1303617 A CN 1303617A
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- konjaku
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Abstract
A production method of konjak vermicalli includes the following steps: cleaning konjak, cutting, milling to obtain paste-like material, making crystalloid konjak pulp, standing still for 0.5-6 hr to fully release viscosity of konjak pulp, then mixing konjak pulp with lime water, extruding to form vermicalli, forming, packaging and sterilizing so as to obtain the invented product. Said invention ensures the glucomannan content in the konjak vermicelli and reduces its production cost.
Description
The invention belongs to preparation or the processing of fruit or vegetables, especially belong to the processing method of taro vermicelli.
Konjaku is at the existing cultivation history more than 2000 of China, advantage is loved by the people konjak food so that high fiber is low in calories etc., especially contain abundant glucomannans in the konjaku, it has higher medical value, to treatment diabetes, prevention intestinal cancer, norcholesterol, hypotensive, reduce bile acid, prevent fatly good effect is all arranged with artery sclerosis.But existing taro vermicelli is that to adopt konjaku powder be that raw material is processed into bean vermicelli, and konjaku powder is in process, and nutrition in the konjaku and effective ingredient can be damaged, and reduce as glucomannans content, and sulfur content exceeds standard.
The objective of the invention is to overcome above-mentioned shortcoming provides a kind of method of utilizing fresh konjak processing taro vermicelli, to reduce the loss of effective ingredient in the konjaku, the nutrition of increase taro vermicelli and medicinal.
Technical scheme that the present invention adopts is: fresh konjaku is cleaned, be cut into small pieces, put into the mixing of mill machine and water and wear into giantarum paste, through 80 order to 50 purpose reciprocating sieves the starch in the konjaku is sieved with unnecessary moisture content again, thereby obtain the konjaku slurry of lenticular, adding an amount of hot water or cold water and konjaku slurry stirs, mix, reach dilution konjaku slurry and the purpose of adjusting konjaku slurry temperature, or the temperature of the konjaku slurry that has diluted is transferred between 10 degree spend to 65 with the method for cooling and heating, place the viscosity of konjaku slurry is fully discharged, by machine the konjaku slurry is mixed is squeezed in the recirculated water of falling into 60 degree-90 degree with limewash, 4-8 minute, flow in the Plastic Drum with an amount of recirculated water or cold water then, place and pack more than 2 hours, sterilization.
The invention has the advantages that with fresh konjaku to be that raw material directly is processed into bean vermicelli, avoided the effective ingredient of fresh Amorphophallus rivieri when being processed into konjaku powder, to incur loss, guarantee the content of glucomannans in the taro vermicelli and reduced production cost, thereby improved the edibility and the local flavor of konjak food.
Below the present invention is described in detail.
Embodiment 1,150 kilograms of fresh konjaks will cleaning are cut into small pieces; 2, put into mill machine and water and mix and to wear into giantarum paste, through 80 purpose reciprocating sieves starch in the konjaku and unnecessary moisture content are sieved again, thereby the evil spirit that obtains lenticular is starched.3, add the stirring of an amount of hot water and konjaku slurry, mixed diluting konjaku slurry, make the weight of the konjaku slurry of dilution reach 600 kilograms, temperature reaches 35 degree.4, placed 3 hours 30 minutes, and keep 35 degree constant temperature, the viscosity of 600 kilograms of konjaku slurries is fully discharged.5, konjaku slurry is injected in the machine to mix with the limewash that modulates be squeezed into silk again, and make it enter circulation moulding in 6 minutes in 80 recirculated waters of spending immediately, (the fresh Amorphophallus rivieri bean vermicelli of moulding is at this moment measured its pH value under 25 degree should reach 11.7, positive negative error is 0.1), fresh Amorphophallus rivieri bean vermicelli with moulding flows in the Plastic Drum with an amount of recirculated water then, simultaneously running water is replenished into and is heated to the water level that 80 degree keep recirculated water in the recirculated water.6, placed 6 hours, (at this moment the basic PH of measurement under 25 degree of the fresh Amorphophallus rivieri bean vermicelli in the Plastic Drum will reach 11.6, positive negative error is 0.1), carry out fresh Amorphophallus rivieri bean vermicelli knotting technology then, again with the fresh Amorphophallus rivieri bean vermicelli and clarification limewash afterwards packaging seal together that tie, the bacterium of stopping, vanning, the pH value of finished product is measured its pH value under 25 degree will reach 11.4, in the time of also can adopting the fresh Amorphophallus rivieri bean vermicelli just to come out in recirculated water, just with sealing machine fresh Amorphophallus rivieri bean vermicelli and quantitative pack of an amount of running water is sealed, packing, sterilization, vanning, finished product fresh Amorphophallus rivieri bean vermicelli is measured pH value under 25 degree will reach 10.8.
Claims (2)
1. the processing method of a fresh Amorphophallus rivieri bean vermicelli, it is characterized in that it is that fresh konjaku is cleaned, be cut into small pieces, put into the mixing of mill machine and water and wear into giantarum paste, through 80 order to 50 purpose reciprocating sieves the starch in the konjaku is sieved with unnecessary moisture content again, thereby obtain the konjaku slurry of lenticular, adding an amount of hot water or cold water and konjaku slurry stirs, mix, reach dilution konjaku slurry and the purpose of adjusting konjaku slurry temperature, or the temperature of the konjaku slurry that has diluted is transferred between 10 degree spend to 65 with the method for cooling and heating, place the viscosity that konjaku is starched and fully discharge, by machine the konjaku slurry is mixed with limewash and be squeezed in the recirculated water of falling into 60 degree-90 degree, 4-8 minute, flow in the Plastic Drum with an amount of recirculated water or cold water then, place and pack more than 2 hours, sterilization.
2. according to the processing method of the described fresh Amorphophallus rivieri bean vermicelli of claim 1, it is characterized in that before packing, the fresh Amorphophallus rivieri bean vermicelli being tied a knot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112019A CN1303617A (en) | 2000-01-10 | 2000-01-10 | Method for processing fresh konjak vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112019A CN1303617A (en) | 2000-01-10 | 2000-01-10 | Method for processing fresh konjak vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1303617A true CN1303617A (en) | 2001-07-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00112019A Pending CN1303617A (en) | 2000-01-10 | 2000-01-10 | Method for processing fresh konjak vermicelli |
Country Status (1)
| Country | Link |
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| CN (1) | CN1303617A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100496289C (en) * | 2005-08-10 | 2009-06-10 | 殷召品 | Method for preparing gingko vermicelli and gingko wine by fresh gingko fruit |
| CN105942333A (en) * | 2016-04-29 | 2016-09-21 | 李秀娟 | Processing method of fresh konjac vermicelli |
| CN107279869A (en) * | 2017-06-28 | 2017-10-24 | 浙江山芽芽食品有限公司 | A kind of processing method of konjaku silk brief summary |
| CN113477328A (en) * | 2021-07-21 | 2021-10-08 | 云南富源金田原农产品开发有限责任公司 | Method and equipment for processing konjak rice noodles |
-
2000
- 2000-01-10 CN CN00112019A patent/CN1303617A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100496289C (en) * | 2005-08-10 | 2009-06-10 | 殷召品 | Method for preparing gingko vermicelli and gingko wine by fresh gingko fruit |
| CN105942333A (en) * | 2016-04-29 | 2016-09-21 | 李秀娟 | Processing method of fresh konjac vermicelli |
| CN107279869A (en) * | 2017-06-28 | 2017-10-24 | 浙江山芽芽食品有限公司 | A kind of processing method of konjaku silk brief summary |
| CN113477328A (en) * | 2021-07-21 | 2021-10-08 | 云南富源金田原农产品开发有限责任公司 | Method and equipment for processing konjak rice noodles |
| CN113477328B (en) * | 2021-07-21 | 2022-09-13 | 云南富源金田原农产品开发有限责任公司 | Method and equipment for processing konjak rice noodles |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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