CN1666644A - Sheet jelly made from konjak and making method thereof - Google Patents
Sheet jelly made from konjak and making method thereof Download PDFInfo
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- CN1666644A CN1666644A CNA2004100229820A CN200410022982A CN1666644A CN 1666644 A CN1666644 A CN 1666644A CN A2004100229820 A CNA2004100229820 A CN A2004100229820A CN 200410022982 A CN200410022982 A CN 200410022982A CN 1666644 A CN1666644 A CN 1666644A
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- konjaku
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Abstract
Disclosed is a sheet jelly made from konjak and making method, which is a semitransparent sheet-like gel prepared from konjaku flour, it has low water content, a finite degree of hardness and tenacity. Its preparation employs low-temperature coagulant addition and laminating technology.
Description
Technical field
The present invention relates to a kind of food, specifically is a kind of konjaku skin that utilizes konjaku flour to make.
Technical background
Konjaku is as the history of food at the existing more than one thousand years of China, its the most direct edible method is to be made into konjak tofu, konjak tofu is loved by the people as one popular dishes always, along with growth in the living standard, people are also more and more higher to the requirement of food, and the konjak tofu that pursuit is made better mouthfeel quality with konjaku flour is imperative.
Summary of the invention
It is raw material that the present invention is exactly with the konjaku flour, according to the basic principle of making konjak tofu, improves technology, makes a kind of laminarly, translucent, and chewiness is extremely strong, and is tender crisp and refreshing, the konjaku skin of excellent in taste.
The present invention makes with konjaku flour with the konjaku skin exactly, is the translucent gels body, and hardness is greater than 30g/cm
2, 1.5mm thickness sheet stretching resistance is greater than 20g/cm
2
Konjaku skin of the present invention, its preparation method is:
(1) in 1: the ratio of 20-45 takes by weighing konjaku flour and water, with konjaku flour abundant swelling in 90 ℃ of-100 ℃ of hot water, keeps temperature, slaking 40-90 minute, makes konjak gel;
(2) konjak gel that makes is cooled to below 40 ℃, adds coagulating agent;
(3) konjak gel that will add coagulating agent is heated to 90-100 ℃, is incubated 30-60 minute, konjaku skin semi-finished product;
(4) semi-finished product of making are put into 90-100 ℃ of boiling water boiling 30-40 minute, made its sclerosis, dehydration, drift out unnecessary alkali lye, add the clear water rinsing again and be cooled to normal temperature.
(5) the semi-finished product konjaku skin of cooling is divided and put onboard, konjaku skin sign indicating number is to several layers, at 10kg/cm layer by layer
2Pressure kept 5-10 minute down, took out to get final product.
The present invention makes full use of the distinctive gelation of konjaku, reduces the water content of product, increases its toughness, make this product chew crisp and refreshing feeling and brought into play greatly, these characteristics are that konjak tofu is too late far away, and it is not muddy that this product is gone into soup, cannot not boil mashedly for a long time, chafing dish, quick-fried, cold and dressed with saucely all be fit to.
In preparation method of the present invention, setting time is short when solving konjak gel adding coagulating agent, has only the 5-10 problem of second, the method that has adopted low temperature to add coagulating agent, the general konjak tofu of making adds coagulating agent at 80 ℃, the present invention adds coagulating agent at 40 ℃, has guaranteed that like this sufficient time becomes tabular with the konjak gel extension.Next hardness and stretching resistance (toughness) in order to guarantee konjaku, the present invention has increased laminating technology one, and it is fully dewatered, and increases density.Simultaneously, the present invention is when the dissolving konjaku flour, increased and kept 40-90 minute curing process of temperature, and konjak gel solidifies back insulation 30-60 minute, put into 40 minutes hardening process of boiling water boiling again, this all is for density that increases the konjaku skin and dehydration, makes its mouthfeel chewiness more, and is nutty.
The specific embodiment
Describe embodiments of the invention below in detail.
The preparation method of konjaku skin:
(1) in 1: the ratio of 20-45 takes by weighing konjaku flour and water, and promptly the 1kg konjaku flour is converted 20-45kg water, with konjaku flour abundant swelling in 90-100 ℃ boiling water, keeps temperature 40-90 minute, makes it abundant slaking, makes konjak gel.
(2) konjak gel that makes is cooled to below 40 ℃, adds coagulating agent, coagulating agent can be quick lime, sodium bicarbonate, soda ash etc., and the konjak gel that will add coagulating agent is again poured in the mould, expands into the flat sheet shape;
(3) mould that konjak gel will be housed is put into the steamer of 100 ℃ of temperature, keeps 1 hour, and konjak gel is solidified, and makes konjaku skin semi-finished product, and the product water content of this moment is higher, and mass density is not enough, and toughness and brittleness all do not reach requirement.
(4) boiling water of semi-finished product konjaku skin being put into 100 ℃ boiled 40 minutes, made it harden, dewater, drift out unnecessary alkali lye, put into the clear water rinsing again and was cooled to normal temperature.
(5) semi-finished product konjaku skin is divided be placed on the flat board, konjaku skin sign indicating number is to several layers, at 10kg/cm from level to level
2Pressure was suppressed 5 minutes down.Make its further dehydration, increase density, take out get final product the konjaku skin.
Konjaku skin according to said method is made is translucent thin slice, and its water content is little, and hardness is greater than 30g/cm
2, 1.5mm thickness sheet stretching resistance is greater than 20g/cm
2
Claims (2)
1. a konjaku skin is the translucent gels body made from konjaku flour, it is characterized in that: this konjaku skin hardness is greater than 30g/cm
2, 1.5mm thickness sheet stretching resistance is greater than 20g/cm
2
2. konjaku skin according to claim 1, its preparation method is:
(1) in 1: the ratio of 20-45 takes by weighing konjaku flour and water, with konjaku flour abundant swelling in 90 ℃ of-100 ℃ of hot water, keeps temperature, slaking 40-90 minute, makes konjak gel;
(2) konjak gel that makes is cooled to below 40 ℃, adds coagulating agent;
(3) konjak gel that will add coagulating agent is heated to 90-100 ℃, is incubated 30-60 minute, konjaku skin semi-finished product;
(4) semi-finished product of making are put into 90-100 ℃ of boiling water boiling 30-40 minute, made its sclerosis, dehydration, drift out unnecessary alkali lye, add the clear water rinsing again and be cooled to normal temperature.
(5) the semi-finished product konjaku skin of cooling is divided and put onboard, konjaku skin sign indicating number is to several layers, at 10kg/cm layer by layer
2Pressure compacting down kept 5-10 minute, took out to get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100229820A CN1666644A (en) | 2004-03-11 | 2004-03-11 | Sheet jelly made from konjak and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100229820A CN1666644A (en) | 2004-03-11 | 2004-03-11 | Sheet jelly made from konjak and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1666644A true CN1666644A (en) | 2005-09-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100229820A Pending CN1666644A (en) | 2004-03-11 | 2004-03-11 | Sheet jelly made from konjak and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1666644A (en) |
Cited By (5)
| 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 |
| CN101715928B (en) * | 2009-11-24 | 2012-02-08 | 西南大学 | Manufacturing method of Konjac tofu without particular smell |
| CN103099084A (en) * | 2013-03-07 | 2013-05-15 | 欧阳泽壮 | Cellular purified konjac glucomannan gel food and processing method thereof |
| CN109198518A (en) * | 2017-07-04 | 2019-01-15 | 镇安县雪樱花魔芋制品有限公司 | A kind of cool skin production technology of konjaku |
| CN112931819A (en) * | 2021-04-22 | 2021-06-11 | 汉中祥润和电力科技有限公司 | Equipment and method for making konjak skins |
-
2004
- 2004-03-11 CN CNA2004100229820A patent/CN1666644A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715928B (en) * | 2009-11-24 | 2012-02-08 | 西南大学 | Manufacturing method of Konjac tofu without particular smell |
| CN102077956A (en) * | 2010-12-17 | 2011-06-01 | 西南大学 | Method for producing compressed konjac snow |
| CN103099084A (en) * | 2013-03-07 | 2013-05-15 | 欧阳泽壮 | Cellular purified konjac glucomannan gel food and processing method thereof |
| CN103099084B (en) * | 2013-03-07 | 2015-03-25 | 欧阳泽壮 | Cellular purified konjac glucomannan gel food and processing method thereof |
| CN109198518A (en) * | 2017-07-04 | 2019-01-15 | 镇安县雪樱花魔芋制品有限公司 | A kind of cool skin production technology of konjaku |
| CN112931819A (en) * | 2021-04-22 | 2021-06-11 | 汉中祥润和电力科技有限公司 | Equipment and method for making konjak skins |
| CN112931819B (en) * | 2021-04-22 | 2023-09-19 | 汉中祥润和电力科技有限公司 | Konjak skin making equipment and konjak skin making method |
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