CN102657317A - Dry konjac and manufacturing method thereof - Google Patents
Dry konjac and manufacturing method thereof Download PDFInfo
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- CN102657317A CN102657317A CN201210170830XA CN201210170830A CN102657317A CN 102657317 A CN102657317 A CN 102657317A CN 201210170830X A CN201210170830X A CN 201210170830XA CN 201210170830 A CN201210170830 A CN 201210170830A CN 102657317 A CN102657317 A CN 102657317A
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Abstract
A manufacturing method of dry konjac includes the steps: (1) preparing paste with konjac fine powder or directly milling fresh konjac into paste, adding edible alkali into the paste, uniformly stirring the edible alkali and the paste and then tightly pressing the paste; (2) heating and boiling the tightly pressed konjac to prepare konjac tofu; (3) placing the boiled konjac into clear water for cooling and then freezing the boiled konjac in a freezer at the constant freezing temperature of -50 DEG C to -10 DEG C for 3-15 hours; (4) unfreezing frozen konjac slices; and (5) drying the konjac slices to obtain the dry konjac. The manufacturing method is simple, and the manufactured dry konjac is loose, soft and smooth, serves as delicious food in a hotel, a pub and a singing hall, can be stored for a long time and is convenient to carry.
Description
Technical field
The present invention relates to food processing field, specifically, provide a kind of dried konjaku and preparation method thereof.
Background technology
Konjaku, Latin formal name used at school Amorphophallus rivieri Durien, perennial Araeceae herbaceous plant, all there is distribution in province mountain areas such as China Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan.Konjaku is useful basic food, and its delicious flavour receives people's popular welcome.The Main Ingredients and Appearance of konjaku is a glucomannans; 10 several amino acids and the various trace elements that contain needed by human body; Have more characteristics such as low-protein, the high fiber of low fat, water imbibition are strong, expansion rate height, also. have reducing blood lipid, hypoglycemic, hypotensive, fat-reducing, beauty treatment, health care, defaecation and etc. multiple curative effect.To the too much people of edible animal property acid food, konjaku is eaten in collocation, can reach food acid, soda balance, and is favourable to health.The traditional eating method of konjaku is to make konjak tofu, is the conventional dish of family.
But the water content of konjak tofu is very big, and the particle of general one jin of konjaku flour adds 40-80 jin water just can be processed into konjak tofu.Discharge the polymer of a kind of KGM after profit is broken because the particle of konjaku flour chance water rises, this polymer has extremely strong hydrophily, thickening property, stability, emulsibility, suspension, gelation and film forming.Therefore contained water is wrapped in by the capsule that those glued membranes form tightly in the konjak tofu; People did not once get out the water of the inside with methods such as poach, frying, sun solarizations; So people can only have the very big wet konjak tofu of water content all the time, and because moisture content is too heavy and should not store, carry.
Summary of the invention
The objective of the invention is to solve the shortcoming that traditional konjak tofu should not store, be not easy to carry, a kind of dried konjaku and preparation method thereof is provided.
Embodiment of the present invention are: a kind of preparation method of dried konjaku may further comprise the steps:
(1) processes paste or directly fresh Amorphophallus rivieri is worn into paste with konjaku powder, add dietary alkali and stir, compress moulding then;
The konjaku heating that (2) will compress after the moulding is boiled, and processes konjak tofu;
(3) will boil the back konjaku and put into clear water and cool off, put into then that to freeze the storehouse freezing, cryogenic temperature-50 ℃～-10 ℃, the freezing 3-15 of constant temperature hour;
(4) section of the konjaku after freezing is thawed;
(5) will cut the konjaku chip drying, promptly get dried konjaku.
Best cryogenic temperature is-18 ℃ in the step (3), and the freezing time is 5 hours.
When in the step (1) konjaku powder being processed the diploma, in water temperature is 70 ℃～85 ℃ water, add konjaku powder and stir adding 1 ㎏ konjaku powder and 0.1 ㎏ dietary alkali in per 20～40 ㎏ water with dietary alkali.
A kind of dried konjaku that gets according to the preparation method making of claim 1 or 2 or 3 described dried konjakus.
Beneficial effect of the present invention: preparation method is simple, and prepared dried konjaku has pine, soft, continuous, sliding characteristics, is the delicious food of hotel, bar, singing-hall, and can stores for a long time, and is easy to carry.
The specific embodiment
Embodiment 1
With fresh Amorphophallus rivieri peeling, clean, be polished into the konjaku paste then, add dietary alkali, add 0.1 ㎏ dietary alkali in per 30 ㎏ konjaku pastes, stir.Then the konjaku paste is put into container and compress moulding, stripping and slicing is then put into the hot water heating and is boiled.Konjaku after will boiling is then put into clear water and is cooled to normal temperature, puts into then to freeze storehouse-20 ℃ freezing 5 hours.With being cut into sheet, thread or granular after freezing, the back dewatered drying that thaws, 80 ℃ of baking temperatures promptly get dried konjaku.
Embodiment 2
Get konjaku powder 1 ㎏, putting into weight is that 30 ㎏, temperature are 70 ℃～85 ℃ warm water, adds dietary alkali 0.1 ㎏, stirs, and processes the konjaku paste, leaves standstill then 2 hours, makes it be frozen into piece.Put into boiling water after the konjaku that is frozen into piece is cut into small pieces and boil, then the konjaku that boils is put into the clear water cooling or cool off naturally, put into after the cooling and freeze the storehouse, freezing 6 hours of-18 ℃ of constant temperature.It is thread or granular then the konjaku after freezing to be thinly sliced shape, thaws, and can put into that clear water thaws or thaw naturally or heat to thaw.Use centrifuge dewatering, put into the barn oven dry, 80 ℃ of baking temperatures promptly get dried konjaku.
Claims (4)
1. the preparation method of a dried konjaku is characterized in that, may further comprise the steps:
(1) processes paste or directly fresh Amorphophallus rivieri is worn into paste with konjaku powder, add dietary alkali and stir, compress moulding then;
The konjaku heating that (2) will compress after the moulding is boiled, and processes konjak tofu;
(3) will boil the back konjaku and put into clear water and cool off, put into then that to freeze the storehouse freezing, cryogenic temperature-50 ℃～-10 ℃, the freezing 3-15 of constant temperature hour;
(4) section of the konjaku after freezing is thawed;
(5) will cut the konjaku chip drying, promptly get dried konjaku.
2. the preparation method of dried konjaku according to claim 1 is characterized in that, best cryogenic temperature is-18 ℃ in the step (3), and the freezing time is 5 hours.
3. the preparation method of dried konjaku according to claim 1; It is characterized in that; When in the step (1) konjaku powder being processed the diploma, in water temperature is 70 ℃～85 ℃ water, add konjaku powder and stir adding 1 ㎏ konjaku powder and 0.1 ㎏ dietary alkali in per 20～40 ㎏ water with dietary alkali.
One kind make according to the preparation method of claim 1 or 2 or 3 described dried konjakus and dried konjaku.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210170830XA CN102657317A (en) | 2012-05-29 | 2012-05-29 | Dry konjac and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210170830XA CN102657317A (en) | 2012-05-29 | 2012-05-29 | Dry konjac and manufacturing method thereof |
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| Publication Number | Publication Date |
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| CN102657317A true CN102657317A (en) | 2012-09-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201210170830XA Pending CN102657317A (en) | 2012-05-29 | 2012-05-29 | Dry konjac and manufacturing method thereof |
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| CN (1) | CN102657317A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
| CN103431062A (en) * | 2013-08-27 | 2013-12-11 | 杨昌标 | Preparation method of konjak tofu |
| CN104381905A (en) * | 2014-12-05 | 2015-03-04 | 贵州巴莱农业科技有限公司 | Konjak food and processing method thereof |
| CN105230800A (en) * | 2015-09-29 | 2016-01-13 | 湖南大湘西魔芋有限公司 | Production method of konjak bean curd powder and product thereof |
| CN107897794A (en) * | 2017-12-20 | 2018-04-13 | 湖南博嘉魔力农业科技有限公司 | The processing method that a kind of new konjaku is done |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114158A (en) * | 1994-06-21 | 1996-01-03 | 湖南省安化县苍场魔芋食品厂 | Process for producing Binghua Amorphophallus rivieri slices, Binghua Amorphophallus rivieri slices and process for producing instant food thereof |
-
2012
- 2012-05-29 CN CN201210170830XA patent/CN102657317A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114158A (en) * | 1994-06-21 | 1996-01-03 | 湖南省安化县苍场魔芋食品厂 | Process for producing Binghua Amorphophallus rivieri slices, Binghua Amorphophallus rivieri slices and process for producing instant food thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张和义: "《魔芋栽培与加工利用新技术》", 30 June 2009, 金盾出版社 * |
| 张禾: "魔芋粉加工魔芋豆腐的方法", 《农村实用技术》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
| CN103431062A (en) * | 2013-08-27 | 2013-12-11 | 杨昌标 | Preparation method of konjak tofu |
| CN104381905A (en) * | 2014-12-05 | 2015-03-04 | 贵州巴莱农业科技有限公司 | Konjak food and processing method thereof |
| CN105230800A (en) * | 2015-09-29 | 2016-01-13 | 湖南大湘西魔芋有限公司 | Production method of konjak bean curd powder and product thereof |
| CN107897794A (en) * | 2017-12-20 | 2018-04-13 | 湖南博嘉魔力农业科技有限公司 | The processing method that a kind of new konjaku is done |
| CN107897794B (en) * | 2017-12-20 | 2021-04-09 | 湖南博嘉魔力农业科技有限公司 | Novel processing method of dried konjac |
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Application publication date: 20120912 |