CN1606925A - Production method of dried tremella flavored freezing konjak can - Google Patents
Production method of dried tremella flavored freezing konjak can Download PDFInfo
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- CN1606925A CN1606925A CNA2003101066544A CN200310106654A CN1606925A CN 1606925 A CN1606925 A CN 1606925A CN A2003101066544 A CNA2003101066544 A CN A2003101066544A CN 200310106654 A CN200310106654 A CN 200310106654A CN 1606925 A CN1606925 A CN 1606925A
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Abstract
This invention discloses a method for producing frozen white fungus konnjaku can. The process is that, 1, the fine konnjaku powder and water are puffing treated for more than two hours at 32 + - 5 degree centigrade and added with shaping and toughness-reducing agent. 2, the expanded gel is put in shaping-tray then put in heating cabinet, heated until the temp reaches to 95 degree centigrade, then keeping the state for two hours. 3, the moulded konnjaku curd (cake) is cooled under nature condition, then put in freezer at subzero 1-25 degree centigrade, taken out when the network structure is formed both inter and outer of it, then defrozen at normal temperature. 4, prepared into various shape after being defrozen, rinsed, dewatered, pickled, dewatered, distributed and bottled, disinfected, and checked.
Description
Technical field
The present invention relates to a kind of food production and store method, in particular, relate to a kind of frozen konjak (amorphophallus rivieri) with tremella flavour productive precess for canned.
Background technology
Konjaku is a kind of herbaceos perennial, and its economic product is the stem piece that underground part expands, and contains abundant nutrition and glucomannan composition, thereby evil spirit more and more paid attention to by human, develops wide more and more deeply more.Its field mainly be eat, medicinal and other purposes.With regard to edible, konjak series foods mainly contains various konjak tofu (cake), soft sweets, beverage, jam, various invertibity food and makes other food of auxiliary material with konjaku powder.Konjak tofu // (cake) is the typical case representative of konjak food, is human edible basic kinds, though when edible through rinsing, the cooking, still the continuous mouthfeel of feel property is not good enough, has dense konjaku penetrating odor, and carry, edible extremely inconvenient.
Summary of the invention
Purpose of the present invention is replenished the deficiencies in the prior art, a kind of new konjak food processing and store method are provided, make common konjak tofu (cake) through becoming the modified food of konjak tofu (cake) after processing, its surface reticulates structure, shape such as sponge, crisp as white fungus, no konjaku smell has white fungus delicate fragrance, agreeable to the taste sense is good, seasoning is easy, and is edible, easy to carry, the diverse sex change konjak tofu of its outward appearance and mouthfeel and konjak tofu.
Frozen konjak (amorphophallus rivieri) with tremella flavour productive precess for canned of the present invention, the technical scheme of employing has: (1) expanding treatment under 32 ± 5 ℃ of conditions added binder and toughness reducing agent more than 2 hours during expanding treatment with konjaku powder and water.(2) gel after expanded is put into the shaping dish and send into the cabinet of heating, make that temperature rises to 95 ℃ in the cabinet, and keep about 2 hours.(3) konjak tofu that will be shaped (cake) is put under the natural conditions and to be delivered in the freezer after the cooling freezingly again, freezes subzero 1～25 ℃ of temperature, takes out when being network structure inside and outside treating, thaws under natural temperature.(4) be reprocessed into different shape after thawing, through technologies such as rinsing, dehydration, acidleach, dehydration, dosing bottling, sterilization, checks.(5) as if no smart powder, available fresh Amorphophallus rivieri processing just will be handled fresh Amorphophallus rivieri by refined powder producing process.
Through the konjaku sex change food that above-mentioned process processing is preserved, its profile such as sponge, crisp as white fungus, no konjaku smell has white fungus delicate fragrance, and mouthfeel is good, and the seasoning cooking easily portably uses conveniently.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment:
Get standard konjaku powder 10 grams, binder sodium carbonate or NaOH 1 gram, toughness reducing agent (C
6H
100
5) the n15 gram, running water 400 grams.Earlier 400 gram running water are joined swelling and expand in the porcelain pot (except the iron container), add binder and toughness reducing agent then while stirring, treat that quiet swelling puts into the former of heating again and be shaped after 2 hours.After temperature rises to 95 ℃, be incubated 1.5～2 hours, then konjak tofu (cake) taken out and put into natural conditions and be cooled to that to put into freezer again behind the normal temperature freezing, freeze subzero 1～25 ℃ of temperature, when freezing more than 48 hours.During freezing end, surface and innerly constitute network structure is taken out and is at room temperature allowed it thaw and have elasticity.Shape on request again after thawing, meet food sanitation standard rear edible through rinsing, dehydration, acidleach, second dehydration, dosing sealed cans, sterilization processing, check.
This law is produced freezes its unique properties of konjak tofu, mainly be that flavor is silvery, crisp, fragrant and pleasant to taste, and invertibity is arranged, and snow konjak does not have invertibity.Equally, with attached flavor bean curd, the modification bean curd that conventional method is produced, also do not have invertibity after freezing, even after being added with the konjak tofu cooling of going back ative starch invertibity is arranged, its flavor taste is product of producing of method like this also.
Claims (1)
1. a frozen konjak (amorphophallus rivieri) with tremella flavour productive precess for canned is characterized in that, comprises the steps:
(1) expanding treatment under 32 ± 5 ℃ of conditions added during expanding treatment more than 2 hours with konjaku powder and water
Binder and toughness reducing agent,
(2) gel after expanded is put into the shaping dish and send into the cabinet of heating, make that temperature rises to 95 ℃ in the cabinet, and keep
About 2 hours,
(3) konjak tofu that will be shaped (cake) is put under the natural conditions and to be delivered in the freezer after the cooling freezingly again, freezes temperature
Subzero 1～25 ℃, take out when being network structure inside and outside treating, under natural temperature, thaw,
(4) be reprocessed into different shape after thawing, through rinsing, dehydration, acidleach, dehydration, dosing bottling, sterilization,
Technologies such as check.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101066544A CN1606925A (en) | 2003-10-16 | 2003-10-16 | Production method of dried tremella flavored freezing konjak can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101066544A CN1606925A (en) | 2003-10-16 | 2003-10-16 | Production method of dried tremella flavored freezing konjak can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1606925A true CN1606925A (en) | 2005-04-20 |
Family
ID=34757659
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101066544A Pending CN1606925A (en) | 2003-10-16 | 2003-10-16 | Production method of dried tremella flavored freezing konjak can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1606925A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077956A (en) * | 2010-12-17 | 2011-06-01 | 西南大学 | Method for producing compressed konjac snow |
| CN106722517A (en) * | 2016-11-29 | 2017-05-31 | 竹溪县佳兴魔芋食品有限公司 | A kind of attached taste method of promotion konjak food |
| CN108041508A (en) * | 2017-12-20 | 2018-05-18 | 湖南博嘉魔力农业科技有限公司 | A kind of processing method of snow konjak snack food |
-
2003
- 2003-10-16 CN CNA2003101066544A patent/CN1606925A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077956A (en) * | 2010-12-17 | 2011-06-01 | 西南大学 | Method for producing compressed konjac snow |
| CN106722517A (en) * | 2016-11-29 | 2017-05-31 | 竹溪县佳兴魔芋食品有限公司 | A kind of attached taste method of promotion konjak food |
| CN108041508A (en) * | 2017-12-20 | 2018-05-18 | 湖南博嘉魔力农业科技有限公司 | A kind of processing method of snow konjak snack food |
| CN108041508B (en) * | 2017-12-20 | 2021-04-09 | 湖南博嘉魔力农业科技有限公司 | Processing method of konjac snow snack food |
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