CN1308889A - Nutritive konjak food and its preparing process and application - Google Patents
Nutritive konjak food and its preparing process and application Download PDFInfo
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- CN1308889A CN1308889A CN00113279A CN00113279A CN1308889A CN 1308889 A CN1308889 A CN 1308889A CN 00113279 A CN00113279 A CN 00113279A CN 00113279 A CN00113279 A CN 00113279A CN 1308889 A CN1308889 A CN 1308889A
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Abstract
A nutritive konjak food is made from refined or ordinary konjak starch or fresh konjak juice, nutritive substances containing protein, starch or sugar, edible phosphate and soda through mixing, soaking in water, stirring, squeeze shaping and boiling. It can be directly fried in oil, or used as the raw material of dish.
Description
The present invention relates to a kind of konjaku deep processing food, specifically, the present invention relates to a kind of nutritive konjak food of making by konjaku (comprising konjaku powder, konjaku flour, fresh Amorphophallus rivieri slurry), the nutriment that contains protein or starch or sugar and edible phosphate and alkali, this food comprises the circular bean vermicelli shape or the noodles shape nutritive konjak food of flat, perhaps being called the circular nutritive konjak silk or the nutritive konjak noodles of flat, also can be the nutritive konjak food of bulk or sheet.The invention still further relates to the preparation method of this nutritive konjak food and in Application in Food.
Konjaku is a kind of underground rhizome of natural plants, and it is spherical that profile is, and epidermis is pitchy to grey black, includes the nutrition of needed by human such as abundant starch and a spot of vegetable protein, vitamin, mineral matter.But because of processing method is limit, since ancient times, people can only be processed into simple konjak tofu piece with alkali treatment with konjaku, and it is edible to be cut into sheet.In recent years, though there have the people that the konjak tofu ice cube is frozen the frost flower slice food made from Amorphophallus rivieri that is processed into the sponge shape to be edible, but nutrition dullness, the sense of taste are flat, and it is formed and quality in fact still rests on the level of traditional konjak tofu.The deep processing of konjak food and application are difficult to realize bigger breakthrough.
The objective of the invention is to overcome above-mentioned defective, providing a kind of has increased mineral matters such as nutritions such as protein or starch or sugar and phosphate, and has nutritious, the nutritive konjak food that the sense of taste is delicious of variform.
Another object of the present invention provides a kind of preparation method of nutritive konjak food of the present invention.
A further object of the invention is with nutritive konjak food of the present invention application in the in bulk and packed food at tinned food and fried, spicy, sweet taste etc.
For achieving the above object, technical solution of the present invention is konjaku powder or konjaku flour or fresh Amorphophallus rivieri slurry and food-grade casein or casein-sodium or egg white or edible gelatin or starch to be added respectively in the water of 1～60 ℃ (the best is 30 ℃) fully stir evenly, soaked 0～12 hour, (the best is 4 hours), add food grade disodium hydrogen phosphate or dipotassium hydrogen phosphate or sodium dihydrogen phosphate or potassium dihydrogen phosphate, stir evenly and place 0～5 hour (the best is 1.5 hours), add food-grade potassium hydroxide solution or sodium hydroxide solution or saturated limewater, stir and make paste.Then injecting type (piston pushing) or the screw rod extrusion device of this paste by band circular hole or flat hole discharging mouth clamp-oned and boiled 1～30 minute (the best is 15 minutes) in the boiling water, pull that to be delicious and crisp tasty and refreshing out, the nutritive konjak food of the thread of bite or noodles shape is arranged.Or above-mentioned paste directly boiled make block nutritive konjak food, it is edible to be cut into sheet again.Also can be in batching or the water when boiling in add various required seasoning matter, these seasoning matter comprise the mixture of capsicum, Chinese prickly ash, pepper, ginger, anise, fennel, monosodium glutamate, salt, sugar etc. or wherein a part of leachate.Prescription of the present invention and processing step are as follows:
1, nutritive konjak food of the present invention can be made by the raw material of following prescription (percentage by weight):
(1) konjaku powder or konjaku flour 1～8% (best 4.5～5.5%), or fresh Amorphophallus rivieri slurry 5～40% (the best is 20～32%);
(2) casein or casein-sodium 0～1% (the best is 0.06～0.25) or egg white 0～5% (best 2～3%) or edible gelatin 0～1% (best 0.1～0.6%), or starch 0～5% (the best is 2～3%);
(3) edible phosphate such as sodium hydrogen phosphate or dipotassium hydrogen phosphate 0～0.2% (the best is 0.05～0.15%) is made into the aqueous solution use of 1～20% (the best is 5～10%);
(4) potassium hydroxide or NaOH 0.1～1% (the best is 0.15～0.3), the aqueous solution that is made into 1～10% (the best is 1.5～3%) uses, or uses saturated limewater;
(5) water 85～98.5% (the best is 90～95%), amount of water is 55～95% (the best is 70～80%) when being raw material with the fresh Amorphophallus rivieri slurry.
2, processing step:
(1) konjaku powder or konjaku flour or fresh Amorphophallus rivieri slurry and protein or starch material are added respectively in the water of 1～60 ℃ (the best is 30 ℃) of required Total Water 90% by prescription and stir evenly, soak 0～12 hour (the best is 4 hours);
(2) in above-mentioned soaked material, add the food grade phosphoric acid salting liquid by prescription, place 0～5 hour (the best is 1.5 hours);
(3) by adding potassium hydroxide or sodium hydroxide solution or saturated limewater in the material of prescription after above-mentioned placement, control total amount of water and equal amount of water sum in each step, fully stir into uniform paste then, controlling its pH value is 7.5～9.0 (the best is 8～8.5);
(4) injecting type (piston pushing) or the screw rod extrusion device of above-mentioned steps (3) gained paste by band circular hole or flat hole discharging mouth clamp-oned and boiled 1～30 minute (the best is 10～15 minutes) in the boiling water, pull the noodles shape nutritive konjak food of the thread or flat that is circle out.If extrude with self-cooked type heating screw rod extrusion device, and can save the operation of boiling, can obtain above-mentioned nutritive konjak food with boiling water.Also above-mentioned paste directly can be boiled 0.5～1.5 hour (on being boiled paste thickness and size decide) with boiling water, make block nutritive konjak food, be cut into sheet again and eat;
(5) nutritive konjak food of the present invention also can be in batching or the water when boiling in add various required seasoning matter.These seasoning matter can be the mixture of capsicum, pepper, Chinese prickly ash, ginger, anise, fennel, monosodium glutamate, salt, sugar etc. or wherein a part of leachate.
Nutritive konjak food of the present invention can be made the tinned food of various local flavors, the in bulk and packed food of fried, spicy and sweet taste in application facet.Also can be directly used in and do cooking, soup dish, chafing dish dish etc.
Nutritive konjak food of the present invention is compared with existing konjak food, has the following advantages: the nutritive konjak food softness of (1) thread and noodles shape, bite is arranged, boil and do not stick with paste for a long time; (2) nutritious, the sense of taste is delicious; (3) instant, various informative; (4) technology, equipment are simple, and the production scale size is not limit.
The present invention is further illustrated below in conjunction with embodiment, but be not limitation of the invention.
The present invention implements with the prescription and the process conditions of 9 kinds of different proportions, and each embodiment total amount is 20 kilograms, and Example formulations sees Table 1.
Table 1: nutritive konjak food Example formulations (percentage by weight)
Prescription production craft step according to the described embodiment of table 1 is as follows:
(1) konjaku powder or konjaku flour or fresh Amorphophallus rivieri slurry and protein raw materials such as casein or casein-sodium are slowly added in the agitator of the water that fills required Total Water 90% in advance respectively, stir and soaked 4 hours.
(2) disodium phosphate soln of adding 5% fully stirs evenly in by the soaked material of above-mentioned steps (1), places 1.5 hours.
(3) potassium hydroxide or the sodium hydroxide solution of adding 3% in the material that places by above-mentioned steps (2), or saturated limewater fully stir and make uniform paste, and the control pH value is 8～8.5.
(4) half of getting above-mentioned steps (3) gained paste clamp-oned and boiled 15 minutes in the boiling water with injecting type (piston pushing) squeezer of 2.5 millimeters circular hole dischargings of homemade band Φ mouth, pulls out and promptly obtains bean vermicelli shape nutritive konjak food.
(5) second half that get above-mentioned paste clamp-oned with homemade injecting type squeezer with 1.2 * 5 millimeters flat hole discharging mouths and boiled 10 minutes in the boiling water, pulls out and promptly obtains noodles shape nutritive konjak food.
The application of the nutritive konjak food that the present invention makes:
The present invention has taked following several application modes with the nutritive konjak food that makes:
(1) add in the soup for chafing dish edible with thread respectively with noodles shape nutritive konjak food;
(2) it is edible thread and noodles shape nutritive konjak food to be done cooking respectively;
(3) thread and noodles shape nutritive konjak food are added tingle and hot flavorings with fried back respectively and make in bulk and packed fried, spicy food consumption.
(4) nutritive konjak food of thread, noodles shape and sheet is added tingle and hot flavorings or sweet taste condiment respectively and packs in the Cans, and through sterilization, that tinned food is made in sealing is edible.
Claims (14)
1, a kind of nutritive konjak food, it comprises by konjaku, the nutriment that contains protein or starch or sugar and phosphate and alkali makes, and it is characterized in that it can be made up of following weight percentages.
(1), rivieri raw material 1～40%;
(2), protein raw material 0～5%;
(3), phosphate 0～0.2%;
(4), alkali 0.1～1%;
(5), water 5 5～98.5%.
2, nutritive konjak food according to claim 1 is characterized in that it can be the bean vermicelli shape of circle or the noodles shape nutritive konjak food of flat, also can be the nutritive konjak food of bulk or sheet.
3, nutritive konjak food according to claim 1 is characterized in that described konjaku comprises any rivieri raw materials such as konjaku powder, konjaku flour, fresh Amorphophallus rivieri slurry.
4, nutritive konjak food according to claim 1, any is protein raw material to it is characterized in that available casein or casein-sodium or egg white or edible gelatin etc.
5, nutritive konjak food according to claim 1, any is phosphatic raw materials to it is characterized in that phosphoric acid disodium hydrogen or dipotassium hydrogen phosphate or sodium dihydrogen phosphate or potassium dihydrogen phosphate etc.
6 nutritive konjak foods according to claim 1, any is basic materials to it is characterized in that described alkali available hydrogen potassium oxide or NaOH or saturated limewater etc.
7, a kind of preparation method of nutritive konjak food is characterized in that this method comprises following prescription and processing step:
(1) prescription (percentage by weight):
(A) konjaku powder or konjaku flour 1～8%, or fresh Amorphophallus rivieri slurry 5～40%;
(B) casein or casein-sodium 0～1%, or starch 0～5%, or egg white 0～5%, or edible gelatin 0～1%;
(C) sodium hydrogen phosphate or dipotassium hydrogen phosphate 0～0.2% are made into 1～20% solution and use;
(D) potassium hydroxide or NaOH 0.1～1% are made into 1～10% solution and use, or replaces 50～90% prescription water with saturated limewater;
(E) water, be 85～98.5% with konjaku powder or konjaku flour during for raw material, be 55～95% with the fresh Amorphophallus rivieri slurry during for raw material;
(2) processing step:
(A) respectively rivieri raw material and protein raw material or starch material are added under fully stirring in 80～95% the water of prescription institute water requirement or in the saturated limewater, soak 0～12 hour (the best is 4 hours);
(B) to by the phosphate solution that adds the prescription aequum in the soaked material of above-mentioned steps (A), place 0～5 hour (the best is 1.5 hours);
(C) aqueous slkali of adding prescription aequum in the material that places by above-mentioned steps (B) condition fully stirs into uniform paste, and the control pH value is 7.5～9 (the best is 7.5～8.5);
(D) will clamp-on by the pressurizing unit of band circular hole or flat hole discharging mouth by the paste of above-mentioned steps (C) gained and heat 1～30 minute (the best is 10～20 minutes) in the boiling water, pull the nutritive konjak food that is bean vermicelli shape or noodles shape out.
8, the preparation method of nutritive konjak food according to claim 7, it is characterized in that injecting type (piston pushing) that step (C) gained paste can be by band circular hole or flat hole discharging mouth or screw extrusion device are clamp-oned to heat in the boiling water after 1～30 minute pulls out, is the nutritive konjak food of bean vermicelli shape or noodles shape.
9, the preparation method of nutritive konjak food according to claim 8, it is characterized in that described paste can extrude by the self-cooked type heating screw rod extrusion device of band circular hole or flat hole discharging mouth, and can save the nutritive konjak food that can obtain bean vermicelli shape or noodles shape with the operation of boiling water heating.
10, according to the preparation method of the described nutritive konjak food of one of claim 7～9, it is characterized in that can be in batching or the water when boiling in add required seasoning matter.
11, the preparation method of nutritive konjak food according to claim 10 is characterized in that described seasoning matter is the mixture of capsicum, Chinese prickly ash, pepper, ginger, anise, fennel, monosodium glutamate, salt, sugar etc. or the leachate of one of them.
12, the application of a kind of nutritive konjak food in tinned food is characterized in that nutritive konjak food is made tinned food.
13, the application of a kind of nutritive konjak food in packed food is characterized in that nutritive konjak food is made packed food.
14, the application of a kind of nutritive konjak food in fried food or spicy food or confectionery is characterized in that nutritive konjak food is processed into fried food or spicy food or confectionery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001132792A CN1147240C (en) | 2000-02-18 | 2000-02-18 | Nutritive konjak food and its preparing process and application |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB001132792A CN1147240C (en) | 2000-02-18 | 2000-02-18 | Nutritive konjak food and its preparing process and application |
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| CN1308889A true CN1308889A (en) | 2001-08-22 |
| CN1147240C CN1147240C (en) | 2004-04-28 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132804A (en) * | 2011-02-01 | 2011-07-27 | 湖南大湘西魔芋有限公司 | Konjaku food and production method thereof |
| CN101695357B (en) * | 2009-10-23 | 2011-12-28 | 陕西科技大学 | Method for processing konjak food |
| CN101715928B (en) * | 2009-11-24 | 2012-02-08 | 西南大学 | Manufacturing method of Konjac tofu without particular smell |
| CN102524858A (en) * | 2012-02-02 | 2012-07-04 | 贾敬才 | Making method for starch cake |
| CN102845692A (en) * | 2012-08-20 | 2013-01-02 | 万源市金桥魔芋开发有限责任公司 | Spicy konjak snack food and production technology thereof |
| CN103549326A (en) * | 2013-10-24 | 2014-02-05 | 陆成玉 | Production method of unique health-care noodles suitable for diabetic patients |
| CN104256429A (en) * | 2014-08-20 | 2015-01-07 | 镇安县华联农工商有限公司 | Amorphophalms konjac-containing goose paw and preparation method thereof |
| CN105995744A (en) * | 2016-05-26 | 2016-10-12 | 云南缅劲食品有限公司荆州分公司 | Konjac tofu flour for preparing delicious konjac tofu |
| 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 |
| CN108294259A (en) * | 2018-01-30 | 2018-07-20 | 山东汇润膳食堂股份有限公司 | A kind of preparation method of konjak sugar friend face product |
| CN109198521A (en) * | 2018-06-29 | 2019-01-15 | 望谟天旺农业科技有限公司 | A kind of processing method of konjak potato chips |
-
2000
- 2000-02-18 CN CNB001132792A patent/CN1147240C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695357B (en) * | 2009-10-23 | 2011-12-28 | 陕西科技大学 | Method for processing konjak food |
| CN101715928B (en) * | 2009-11-24 | 2012-02-08 | 西南大学 | Manufacturing method of Konjac tofu without particular smell |
| CN102132804B (en) * | 2011-02-01 | 2012-10-03 | 湖南大湘西魔芋有限公司 | Konjaku food and production method thereof |
| CN102132804A (en) * | 2011-02-01 | 2011-07-27 | 湖南大湘西魔芋有限公司 | Konjaku food and production method thereof |
| CN102524858B (en) * | 2012-02-02 | 2013-03-20 | 贾敬才 | Making method for starch cake |
| CN102524858A (en) * | 2012-02-02 | 2012-07-04 | 贾敬才 | Making method for starch cake |
| CN102845692A (en) * | 2012-08-20 | 2013-01-02 | 万源市金桥魔芋开发有限责任公司 | Spicy konjak snack food and production technology thereof |
| CN103549326A (en) * | 2013-10-24 | 2014-02-05 | 陆成玉 | Production method of unique health-care noodles suitable for diabetic patients |
| CN103549326B (en) * | 2013-10-24 | 2016-03-02 | 陆成玉 | The production method of the unique health caring noodles of a kind of diabetic |
| CN104256429A (en) * | 2014-08-20 | 2015-01-07 | 镇安县华联农工商有限公司 | Amorphophalms konjac-containing goose paw and preparation method thereof |
| CN105995744A (en) * | 2016-05-26 | 2016-10-12 | 云南缅劲食品有限公司荆州分公司 | Konjac tofu flour for preparing delicious konjac tofu |
| 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 |
| CN108294259A (en) * | 2018-01-30 | 2018-07-20 | 山东汇润膳食堂股份有限公司 | A kind of preparation method of konjak sugar friend face product |
| CN109198521A (en) * | 2018-06-29 | 2019-01-15 | 望谟天旺农业科技有限公司 | A kind of processing method of konjak potato chips |
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| Publication number | Publication date |
|---|---|
| CN1147240C (en) | 2004-04-28 |
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