CN104381904A - Spicy instant konjaku food and preparation method thereof - Google Patents
Spicy instant konjaku food and preparation method thereof Download PDFInfo
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- CN104381904A CN104381904A CN201410723017.XA CN201410723017A CN104381904A CN 104381904 A CN104381904 A CN 104381904A CN 201410723017 A CN201410723017 A CN 201410723017A CN 104381904 A CN104381904 A CN 104381904A
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- konjaku flour
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- giantarum
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a spicy instant konjaku food and a preparation method thereof. The spicy instant konjaku food is composed of an instant konjaku flour bag, a pickled chili water bag and a spicy seasoning bag, wherein the instant konjaku flour comprises bulked konjaku flour, the bulked konjaku flour is prepared by the steps of pretreating, washing for the first time, washing with alcoholic acid, washing for the second time, drying and bulking. According to the spicy instant konjaku food provided by the invention, the instant konjaku flour is prepared by a unique preparation process, so that konjaku tofu which has good elasticity and no foreign taste, is fine and smooth, has a uniform appearance and white color and luster, and looks like gel can be rapidly brewed with boiled water; and pickled chili water and spicy seasonings are added so that the palatable and healthy spicy flavored food is obtained. The konjaku food with the form is convenient to store and eat, and can be usually eaten as a daily diet.
Description
Technical field
The invention belongs to food processing field, particularly a kind of convenience food of giantarum and preparation method thereof.
Background technology
Amorphophallus sky Cyanastraceae perennial root stem tuber herbaceous plant, mainly originate in the torrid zone, the Eastern Hemisphere, subtropical zone, China is one of original producton location, and everywhere, all there is distribution in Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, the province mountain area such as Taiwan.Amorphophallus species is a lot, and there is more than 260 kind in the whole world, in state-owned 21 kinds, wherein 8 kinds be Chinese peculiar.
China is about the applicating history of konjaku, and early see " Mingyi Bielu " of Wei Jin Tao Hongjing in period, within first year, konjaku is as medicine, and later successive dynasties doctor work is all compiled.Compendium of Material Medica describe in detail konjaku as the taking of Chinese medicine, process and modulator approach.
Konjaku is useful basic food, the people too much to edible animal acid food, and konjaku is eaten in collocation, can reach food acid, soda balance, favourable to health.At present, many clinical experimental studies are done to the health care of konjaku, medical function all over the world, conclusion is basically identical, wherein main component konjaku glucomannan belongs to water-soluble hemicellulose, its outstanding alimentary health-care function is to play the regulating action of dietary fiber to nutrient balance, after it enters human body from non-water-soluble fiber contained in the greengrocery such as Chinese cabbage, celery, original shape discharge person is different, and it can participate in the metabolism of human body and affect enteron aisle bacterium to being beneficial to healthy direction change.Konjaku is except containing except a large amount of Glucomannan, also containing the necessary amino acid of alkaloid, pectin, 17 kinds of human bodies and 10 kinds of mineral trace elements and abundant food fiber, the plant of living nature uniquely containing a large amount of Glucomannan, to modern rich man's diseases such as high fat of blood, high cholesterol, diabetes, obesity, constipations, there is good preventive and therapeutic effect, the healthy food that the elderly is desirable, the dark favor by World Health food products market.In Japan, konjaku becomes the delicacies of seat seat indispensability already, is described as " magic power food ".
The edible portion of konjaku is the stem tuber of its underground, and raw konjaku is poisonous, could eat after needing slaking to process.The processing of konjaku, for dry slice food made from Amorphophallus rivieri, first breaks into powder by slice food made from Amorphophallus rivieri, by formation konjaku slurry soluble in water for powder; Play water in pot boiled, call in konjaku slurry, add alkali and solidify, cooling, stripping and slicing, then move back alkali, namely obtain the konjak tofu of slaking; The konjak tofu obtained, as common beancurd, carries out the culinary art of dish again as food materials.Because this manufacturing process is more complicated, the quality obtaining konjak tofu is large by the impact of individual handicraft, and therefore, when people eat konjaku, generally directly buy konjak tofu from food market and cook, this just needs now to buy existing use, prevents from going bad.
Chinese patent literature CN102640909 discloses a kind of processing method of purifying konjaku flour, it adopts the steps such as swelling, lixiviate, grinding, dehydration, removal moisture drying, dry grinding, selection by winnowing, screening to refine konjaku flour, thus makes the konjaku flour finally made without brown stain, without gelatinization, without adhesion.Although this purifying konjaku flour of public use more easily can obtain good konjak tofu, the step that tradition prepares konjak tofu all can not be removed from.Add the culinary art of follow-up konjak tofu, to good to eat konjak food entrance, still will experience a complexity and loaded down with trivial details process.
The present invention is based on above-mentioned reason and prior art, the making of konjak food is explored, to obtaining a kind of instant, good to eat konjak food.
Summary of the invention
In view of this, first the present invention provides a kind of instant konjaku flour, and it can instant-drink, instant, is convenient to store.
For achieving the above object, technical scheme of the present invention is:
A kind of spicy convenience food of giantarum, forms by with lower part: instant konjaku flour bag, bubble green pepper water bag and tingle and hot flavorings bag form; Containing expanded konjaku flour and proper amount of edible alkali in described instant konjaku flour;
The preparation of described expanded konjaku flour comprises the following steps:
A, pretreatment: the selected removal of impurities of fresh Amorphophallus rivieri, section, drying, abrasive dust, obtain common konjaku flour; Or the selected removal of impurities of fresh Amorphophallus rivieri, grinding, filtration, obtain common konjaku slurry, for subsequent use;
B, previous cleaning: in described common konjaku flour or common konjaku slurry, add clear water, Keep agitation more than 3 hours, Separation of Solid and Liquid, obtains filtrate for subsequent use;
C, alcohol pickling: in the filtrate of step B gained, add ethanol and acid solution, Keep agitation 10-15 hour, Separation of Solid and Liquid obtains filtrate, filtrate adjusts pH to be 11-12 again, and leave standstill after 0.5-1 hour, Separation of Solid and Liquid, must precipitate for subsequent use; The addition of described ethanol is the mass fraction of ethanol in the mixed liquor making finally to be formed is 1%-5%, and the addition of described acid solution is the mass fraction of acid solution in the mixed liquor making finally to be formed is 20%-50%; Described acid solution is for obtaining after the filtrate fermentation described in step B;
D, after backwashing: in the precipitation of step C gained, add clear water, Keep agitation more than 3 hours, Separation of Solid and Liquid, obtains filtrate for subsequent use;
E, drying, expanded: the filtrate drying of step D gained, obtains refining konjaku flour; With extrusion equipment, extrusion is carried out to refining konjaku flour, obtain expanded konjaku flour; Expanded konjaku flour, through pulverizing, classification, obtains instant konjaku flour.
The fermentation of described filtrate, is filtrate sealed, and takes the operation preventing miscellaneous bacteria from producing necessary in prior art, at room temperature obtain acid solution after spontaneous fermentation; Preferably, fermentation time is more than 3 days.By the mixing, washing of alkyd, fully eliminate the impurity in rivieri raw material, make the konjaku flour of acquisition reconstitute rear good springiness, free from extraneous odour, exquisiteness, appearance uniform, color and luster are pure white, as congealed fat; And, due to acid solution with the use of, greatly reduce the working concentration of ethanol, production cost significantly reduces.
Further, the mass percent containing dietary alkali in described instant konjaku flour is 0.3%-1.5%.
Further, the corn expanding powder that mass percent is 10%-40% is also contained in described instant konjaku flour.
Further, described cereal is one or more in rice, corn, buckwheat and oat.
Further, described bubble green pepper water is that the material of following weight portion soaks and obtains for 3 months later: Chinese pepper 3-4 part, old ginger 3-4 part, pericarpium zanthoxyli schinifolii 0.2-1 part, maltose 0.01-0.5 part, citric acid 0.01-0.5 part, salt 0.5-1 part and water 10-20 part.
Further, described tingle and hot flavorings bag is made up of the component of following weight portion: edible oil 10-20 part, sauerkraut grain 4-6 part, bubble Chinese pepper grain 2-4 part, paprika 1-3 part, Chinese prickly ash 0.5-1 part, pepper 0.2-0.6 part, sugared 0.5-1 part, salt 0.05-0.5 part, monosodium glutamate 0.1-0.5 part, sesame oil 0.5-2 part and sesame seed 0-2 part.
Further, the preparation of described tingle and hot flavorings bag comprises the following steps: cold pot is put into edible oil, the sauerkraut grain of formula ratio and steeped Chinese pepper grain, heats vehement solid carbon dioxide vapour, cools to 120-150 DEG C, then by the mixture of its other components of impouring, stir, to obtain final product.
Further, described instant konjaku flour bag: bubble green pepper water bag: the weight ratio of tingle and hot flavorings bag is 1:1-3:0.5-2.When concrete eating, individual according to the taste of oneself, can determine the amount adding bubble green pepper water and tingle and hot flavorings.
Further, the drying of described step e is vacuum drying.
Further, the temperature of described step e extrusion is 250 DEG C-300 DEG C.
Instant konjaku flour bag, when edible, is directly called in boiling water (hot water), Keep agitation about 15 seconds by above-mentioned spicy convenience food of giantarum, leave standstill a moment, after being frozen into g., jelly-like, admix bubble green pepper water and tingle and hot flavorings bag mix thoroughly, i.e. edible.
Advantageous Effects of the present invention is:
Spicy convenience food of giantarum of the present invention, because instant konjaku flour wherein adopts unique preparation technology, good springiness, free from extraneous odour, exquisiteness can be reconstituted out fast with boiling water, appearance uniform, moist, konjak tofu as congealed fat, collaboratively again add bubble green pepper water and tingle and hot flavorings, thus obtain a kind of good to eat and flavor of hot food of health.The konjak food of form of the present invention, is convenient to deposit, instant edible, can be used as diet and often eats.Long-term edible convenience food of giantarum of the present invention, effectively can eliminate constipation, prevent obesity, hypertension, high fat of blood, hyperglycaemia and diabetes, reduce cholesterol, regulate endocrine, enhance metabolism.
Detailed description of the invention
By the following examples and experimental example, the present invention is further described, wherein the experimental technique of unreceipted actual conditions, and conveniently condition is carried out.Following material amounts is weight ratio.
the preparation of the expanded konjaku flour of embodiment 1
Pretreatment: the selected removal of impurities of fresh Amorphophallus rivieri, section, drying, abrasive dust, obtain common konjaku flour, for subsequent use.
Previous cleaning: add clear water in described common konjaku flour, Keep agitation 5 hours, centrifugation, obtains filtrate for subsequent use.
Alcohol pickling: add ethanol and acid solution in the filtrate of step B gained, Keep agitation 12 hours, centrifugation obtains filtrate, and filtrate adjusts pH to be 11-12 again, leaves standstill after 0.5 hour, then centrifugation, must precipitate for subsequent use.The addition of described ethanol is the mass fraction of ethanol in the mixed liquor making finally to be formed is 1%, and the addition of described acid solution is the mass fraction of acid solution in the mixed liquor making finally to be formed is 50%; Described acid solution obtains after 8 days for the filtrate spontaneous fermentation described in step B.
After backwashing: add clear water in the precipitation of step C gained, Keep agitation 5 hours, Separation of Solid and Liquid, obtains filtrate for subsequent use.
Dry, expanded: the filtrate drying of step D gained, obtains refining konjaku flour; In 250 DEG C-300 DEG C, extrusion is carried out to refining konjaku flour with extrusion equipment, obtain expanded konjaku flour.
the preparation of the expanded konjaku flour of embodiment 2
Pretreatment: the selected removal of impurities of fresh Amorphophallus rivieri, section, drying, abrasive dust, obtain common konjaku flour, for subsequent use.
Previous cleaning: add clear water in described common konjaku flour, Keep agitation 6 hours, centrifugation, obtains filtrate for subsequent use.
Alcohol pickling: add ethanol and acid solution in the filtrate of step B gained, Keep agitation 10 hours, centrifugation obtains filtrate, and filtrate adjusts pH to be 11-12 again, leaves standstill after 1 hour, then centrifugation, must precipitate for subsequent use.The addition of described ethanol is the mass fraction of ethanol in the mixed liquor making finally to be formed is 5%, and the addition of described acid solution is the mass fraction of acid solution in the mixed liquor making finally to be formed is 20%; Described acid solution obtains after 8 days for the filtrate spontaneous fermentation described in step B.
After backwashing: add clear water in the precipitation of step C gained, Keep agitation 6 hours, Separation of Solid and Liquid, obtains filtrate for subsequent use.
Dry, expanded: the filtrate drying of step D gained, obtains refining konjaku flour; In 250 DEG C-300 DEG C, extrusion is carried out to refining konjaku flour with extrusion equipment, obtain expanded konjaku flour.
embodiment 3 steeps the preparation of green pepper water
Get the material of following weight portion: Chinese pepper 3.5 parts, old ginger 3.5 parts, pericarpium zanthoxyli schinifolii 0.5 part, maltose 0.2 part, citric acid 0.2 part, salt 0.8 part and 15 parts, water, soak after 3 months, get soak for subsequent use as bubble green pepper water.
the preparation of embodiment 4 tingle and hot flavorings
Get the material of following weight portion: edible oil 15 parts, sauerkraut grain 5 parts, bubble Chinese pepper grain 3 parts, paprika 2 parts, 0.8 part, Chinese prickly ash, 0.4 part, pepper, sugar 0.3 part, salt 0.3 part, monosodium glutamate 0.3 part, sesame oil 1 part and sesame seed 1 part.
Prepare according to the following steps: the preparation of described tingle and hot flavorings comprises the following steps: cold pot is put into edible oil, the sauerkraut grain of formula ratio and steeped Chinese pepper grain, heats vehement solid carbon dioxide vapour, cools to 120-150 DEG C, then by the mixture of its other components of impouring, stir.Obtain tingle and hot flavorings, for subsequent use.
the preparation of the spicy convenience food of giantarum of embodiment 5
The expanded konjaku flour of Example 1, according to expanded konjaku flour: sodium bicarbonate: rice swelling powder: corn puffing powder: buckwheat swelling powder weight ratio 85:1:5:4:5 preparation obtains instant konjaku flour.Get instant konjaku flour 1 part, 2 parts, the bubble green pepper water of embodiment 3 preparation, the tingle and hot flavorings 1.5 parts of embodiment 4 preparation, pack respectively, entirety is a spicy convenience food of giantarum.
the preparation of the spicy convenience food of giantarum of embodiment 6
The expanded konjaku flour of Example 1, according to expanded konjaku flour: sodium bicarbonate: rice swelling powder: corn puffing powder: buckwheat swelling powder weight ratio 80:0.5:8:4.5:7 preparation obtains instant konjaku flour.Get instant konjaku flour 1 part, 1 part, the bubble green pepper water of embodiment 3 preparation, the tingle and hot flavorings 1 part of embodiment 4 preparation, pack respectively, entirety is a spicy convenience food of giantarum.
experimental example
1) dissolution velocity test
The expanded konjaku flour of Example 1, according to expanded konjaku flour: sodium bicarbonate weight ratio 85:1 preparation obtains instant konjaku flour I; The expanded konjaku flour of Example 1, according to expanded konjaku flour: sodium bicarbonate weight ratio 80:0.5 preparation obtains instant konjaku flour II.
Get instant konjaku flour I, II and the obtained each 5g of instant konjaku flour bag of embodiment 5,6 respectively, pouring 300ml temperature into is in the hot water of 85 DEG C, and Keep agitation 15 seconds, all dissolves; Leave standstill after 5-10 minute, be all frozen into g., jelly-like, appearance uniform, exquisiteness are moist, resilient enough, free from extraneous odour.The pure white of instant konjaku flour I, II is moistened; The color and luster of embodiment 5,6 is yellowish, as congealed fat.
2) Consumer acceptance's test
Randomly draw 15 and become human consumer, with the spicy konjak food of embodiment 5 and 6 (after reconstituting according to the instant konjaku flour/150ml of 3g, admix bubble green pepper water and tingle and hot flavorings again), and commercially available spicy dried bean curd, bubble green pepper asparagus, Chicken Feet with Pickled Peppers are the tested object of acceptance, give a mark by the evaluation criteria of table 1, projects mark sum is that food can the PTS of acceptance.
Table 1
Each beverage test result is in table 2.
Table 2
Visible, the sense organ of spicy konjak food of the present invention and other similar food products commercially available can acceptance suitable, be even better than the acceptance of steeping green pepper asparagus.Therefore, product of the present invention, again in conjunction with the excellent health functions of konjaku, has good market prospects.
(3) efficacy test
Convene the personnel 20 of more than 3 months constipation histories, the spicy convenience food of giantarum of the edible embodiment of the present invention 5, every day 1 time sooner or later, each 3g, reconstitutes edible by preceding method, drink water after edible more.Edible after 7 days continuously, constipation symptom disappearance person has 9, and symptom alleviator has 6.And eater ate through many days, and no one produces bored; On the contrary, because it reconstitutes rear appearance uniform, exquisiteness, moistens, good springiness, delicious taste, extremely likes.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (10)
1. a spicy convenience food of giantarum, forms by with lower part: instant konjaku flour bag, bubble green pepper water bag and tingle and hot flavorings bag form; Containing expanded konjaku flour and proper amount of edible alkali in described instant konjaku flour;
The preparation of described expanded konjaku flour comprises the following steps:
A, pretreatment: the selected removal of impurities of fresh Amorphophallus rivieri, section, drying, abrasive dust, obtain common konjaku flour; Or the selected removal of impurities of fresh Amorphophallus rivieri, grinding, filtration, obtain common konjaku slurry, for subsequent use;
B, previous cleaning: in described common konjaku flour or common konjaku slurry, add clear water, Keep agitation more than 3 hours, Separation of Solid and Liquid, obtains filtrate for subsequent use;
C, alcohol pickling: in the filtrate of step B gained, add ethanol and acid solution, Keep agitation 10-15 hour, Separation of Solid and Liquid obtains filtrate, filtrate adjusts pH to be 11-12 again, and leave standstill after 0.5-1 hour, Separation of Solid and Liquid, must precipitate for subsequent use; The addition of described ethanol is the mass fraction of ethanol in the mixed liquor making finally to be formed is 1%-5%, and the addition of described acid solution is the mass fraction of acid solution in the mixed liquor making finally to be formed is 20%-50%; Described acid solution is for obtaining after the filtrate fermentation described in step B;
D, after backwashing: in the precipitation of step C gained, add clear water, Keep agitation more than 3 hours, Separation of Solid and Liquid, obtains filtrate for subsequent use;
E, drying, expanded: the filtrate drying of step D gained, obtains refining konjaku flour; With extrusion equipment, extrusion is carried out to refining konjaku flour, obtain expanded konjaku flour; Expanded konjaku flour, through pulverizing, classification, obtains instant konjaku flour.
2. spicy convenience food of giantarum according to claim 1, is characterized in that: the mass percent containing dietary alkali in described instant konjaku flour is 0.3%-1.5%.
3. spicy convenience food of giantarum according to claim 1 and 2, is characterized in that: also containing the corn expanding powder that mass percent is 10%-40% in described instant konjaku flour.
4. spicy convenience food of giantarum according to claim 3, is characterized in that: described cereal is one or more in rice, corn, buckwheat and oat.
5. spicy convenience food of giantarum according to claim 1, is characterized in that: described bubble green pepper water is that the material of following weight portion soaks acquisition later in 3 months: Chinese pepper 3-4 part, old ginger 3-4 part, pericarpium zanthoxyli schinifolii 0.2-1 part, maltose 0.01-0.5 part, citric acid 0.01-0.5 part, salt 0.5-1 part and water 10-20 part.
6. spicy convenience food of giantarum according to claim 1, is characterized in that: described tingle and hot flavorings bag is made up of the component of following weight portion: edible oil 10-20 part, sauerkraut grain 4-6 part, bubble Chinese pepper grain 2-4 part, paprika 1-3 part, Chinese prickly ash 0.5-1 part, pepper 0.2-0.6 part, sugared 0.5-1 part, salt 0.05-0.5 part, monosodium glutamate 0.1-0.5 part, sesame oil 0.5-2 part and sesame seed 0-2 part.
7. spicy convenience food of giantarum according to claim 6, it is characterized in that: the preparation of described tingle and hot flavorings bag comprises the following steps: cold pot is put into edible oil, the sauerkraut grain of formula ratio and steeped Chinese pepper grain, heat vehement solid carbon dioxide vapour, cool to 120-150 DEG C, again by the mixture of its other components of impouring, stir, to obtain final product.
8. spicy convenience food of giantarum according to claim 1, is characterized in that: described instant konjaku flour bag: bubble green pepper water bag: the weight ratio of tingle and hot flavorings bag is 1:1-3:0.5-2.
9. spicy convenience food of giantarum according to claim 1, is characterized in that: the drying of described step e is vacuum drying.
10. spicy convenience food of giantarum according to claim 1, is characterized in that: the temperature of described step e extrusion is 250 DEG C-300 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925997A (en) * | 2017-05-27 | 2018-12-04 | 李秀花 | A kind of spicy convenience food of giantarum and preparation method thereof |
| CN109123516A (en) * | 2017-06-28 | 2019-01-04 | 王磊 | A kind of spicy convenience food of giantarum and preparation method thereof |
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| JP2002345427A (en) * | 2001-05-30 | 2002-12-03 | Unitika Ltd | Konjak extract and method for producing the same |
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| 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 |
| CN103932089A (en) * | 2013-01-22 | 2014-07-23 | 沈生英 | Production technology of instant selenium-rich pure konjak noodle |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002345427A (en) * | 2001-05-30 | 2002-12-03 | Unitika Ltd | Konjak extract and method for producing the same |
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| 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 |
| CN103932089A (en) * | 2013-01-22 | 2014-07-23 | 沈生英 | Production technology of instant selenium-rich pure konjak noodle |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925997A (en) * | 2017-05-27 | 2018-12-04 | 李秀花 | A kind of spicy convenience food of giantarum and preparation method thereof |
| CN109123516A (en) * | 2017-06-28 | 2019-01-04 | 王磊 | A kind of spicy convenience food of giantarum and preparation method thereof |
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