CN104207140A - Konjac cake and preparation method thereof - Google Patents
Konjac cake and preparation method thereof Download PDFInfo
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- CN104207140A CN104207140A CN201410409735.XA CN201410409735A CN104207140A CN 104207140 A CN104207140 A CN 104207140A CN 201410409735 A CN201410409735 A CN 201410409735A CN 104207140 A CN104207140 A CN 104207140A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 97
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 71
- 235000010485 konjac Nutrition 0.000 title claims abstract description 70
- 239000000252 konjac Substances 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 241001312219 Amorphophallus konjac Species 0.000 title 1
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000000701 coagulant Substances 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 239000000047 product Substances 0.000 claims description 32
- 235000019738 Limestone Nutrition 0.000 claims description 17
- 239000006028 limestone Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 241000272525 Anas platyrhynchos Species 0.000 claims description 5
- 244000205754 Colocasia esculenta Species 0.000 claims description 5
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 7
- 229920000642 polymer Polymers 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 abstract 2
- 244000088415 Raphanus sativus Species 0.000 abstract 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 2
- 235000011941 Tilia x europaea Nutrition 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 239000004571 lime Substances 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 1
- 238000010257 thawing Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 14
- 230000000284 resting effect Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000012752 auxiliary agent Substances 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 208000017897 Carcinoma of esophagus Diseases 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000721047 Danaus plexippus Species 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010017740 Gas poisoning Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012913 prioritisation Methods 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a konjac cake which comprises 90-120 parts of fresh konjac, 9-12 parts of lime powder, 12-20 parts of rice, 12-20 parts of white radishes and 1-1.5 parts of salt. The preparation method comprises steps of raw material preparation, cake making, flavoring liquid preparation and flavoring. After being steamed, the konjac cake is placed in a cold storage to carry out cryogenic freezing and then soaked to be thawed, so that the internal moisture is removed and the semi-finished konjac cake product is obtained. Then the semi-finished konjac cake is stirred with the flavoring liquid so as to make the taste enter into the outside and inside of the product, thereby achieving the purpose that the product is ready to eat when the packaging bag of the product is opened. The lime powder is dissolved in water as an assistant agent during the soaking process for thawing, so that the product is greener. A coagulating agent turns the paste into a solid at a temperature of 100 DEG C, and the solid has less moisture, so that the storage time is longer, the transportation cost is low, the product is convenient to carry, and the storage time is as long as three years. The combination of the rice and the white radishes with the coagulaing agent blocks the long-chain molecules of the konjac at a temperature above 100 DEG C, and changes the long-chain molecules into short-chain molecules so as to make the konjac cake taste good.
Description
Technical field
The present invention relates to a kind of health Amorphophallus rivieri food, specifically, relate to a kind of konjac cake and preparation method thereof, belong to field of health care food.
Background technology
Konjaku, Ming Amorphophalus rivieri (Amorphophalms konjac) belongs to Araeceae, herbaceos perennial.The Main Ingredients and Appearance of konjaku is glucomannans, is a kind of food of low in calories, low-protein, high dietary-fiber.In other words, be food, health products, the Trinitarian functional dietotherapy good merchantable brand of medicine, There is a poem to prove the point: " monarch sees rhizoma arisaematis, enters book on Chinese herbal medicine everywhere; Fu Hesheng Hainan, and it is hungry full to help ".Tens seed amino acids containing needed by human body in glucomannans, vitamin, complex polysaccharide and trace element, certain curative effect is had to hypertension, obesity, diabetes, constipation, and vivotoxin and rubbish can be discharged, the kinds cancers such as prevention and dietotherapy colon cancer, cancer of the esophagus.
Inventor is realizing in process of the present invention, find that prior art at least has the following disadvantages: konjaku product in the market: konjak tofu (black bean curd, white peas or beans corruption), there is certain defect in these products, in order to long-time storage product in existing technique, alkaline water must be added in the packaging of konjak tofu, the content of product neutral and alkali water reaches 40%, and edible inconvenient, the high production cost that causes of cost of transportation is high; Because of the long-chain molecule that konjaku is colloidal, thus konjaku product cannot be inner taste, so mouthfeel is poor.
Summary of the invention
The problem to be solved in the present invention is for above deficiency, provides a kind of konjac cake, and the mouthfeel of this konjac cake is good, and do not need reprocessing, instant bagged, the holding time is long, and production cost is low.
Another object of the present invention is to provide a kind of preparation method of konjac cake, the konjac cake produced of the method inside and outside taste, mouthfeel is good, long shelf-life.
For solving above technical problem, the technical solution used in the present invention is as follows: a kind of konjac cake, is characterized in that: described konjac cake comprises the raw material of following weight portion: fresh Amorphophallus rivieri 90-120 part, pulverized limestone 9-12 part, rice 12-20 part, ternip 12-20 part and salt 1-1.5 part.
The defect of konjaku be heat hardening, meet cold deliquescing, also known as gel, adding of rice and ternip, make the mouthfeel of konjac cake good.
Based on above konjac cake, the invention provides a kind of preparation method of konjac cake, it is characterized in that: described preparation method comprises and prepares coagulating agent liquid step:
Get pulverized limestone, pulverized limestone is dissolved in boiling water, and stir to obtain coagulating agent liquid, pH value 11.75-12.
A kind of prioritization scheme, described preparation method comprises raw material preparation process:
Get fresh taro, cleaning peeling, is cut into small pieces;
Get rice, clean up;
Get ternip, cleaning peeling, is cut into small pieces;
Water intaking, the consumption of water is 3.5-4.5 times of fresh Amorphophallus rivieri, and mix with coagulating agent liquid, stir to obtain mixed liquor.
Further, described preparation method comprises cake step processed:
Ready raw material are mixed, pasty state is processed into through beater, then steam at 100 DEG C-130 DEG C after 40-55 minute and take out, then to duck in drink cooling, Deng normal temperature time put into subzero 18 DEG C of freezer-subzero 25 DEG C and freeze 48 little timing, take out insert in water soak thaw after semi-finished product konjac cake.
Coagulating agent is a kind of auxiliary agent, and pastel is transformed into solid under the condition of 100 DEG C, makes the konjak products resting period longer.The product that conventional adjuvants is produced is in the resting period in summer less than three days, and through test, the product resting period of the present invention reaches 3 years.Rice, ternip are combined with coagulating agent, make the mouthfeel of konjac cake better under the condition more than 100 DEG C.
Further, semi-finished product konjac cake is put into slitting machinery, be cut into the stripe shape of 2 × 6 centimeters.
Further, described preparation method comprises and prepares baste step:
Get large fragrant 3-5 part, tsaoko 3-5 part, Chinese prickly ash 3-5 part, salt puts into molten device and add water 45 parts and to boil after 28-50 minute to obtain baste.
Traditional konjak products konjaku finished product and flavoring is put together to boil, and defect is that taste cannot enter food product, and konjaku, high temperature 200 DEG C, does not change its proterties at low temperature-100 DEG C.
Konjac cake after steaming is placed on cryogenic freezing in freezer by the present invention, then immersion is thawed, and obtain the semi-finished product konjac cake eliminating internal moisture, then stir with baste, taste just can enter inside and outside product, reaches the object of instant bagged; While immersion is thawed, auxiliary agent pulverized limestone is dissolved in water, and its product is more green.
Further, described preparation method comprises konjac cake and taste step:
Konjaku bar and baste are mixed and stirs, vacuum packaging, put into 92-95 DEG C of water sterilization 45-50 minute, take out to obtain konjac cake finished product.
The present invention adopts above technical scheme, compared with prior art, have the following advantages: inventor finds through a large amount of tests: in fresh Amorphophallus rivieri, add various different material, obtain different konjak products, in process of production, gained konjak products still cannot realize carrying out inside and outside taste to konjak products; In the process of producing rice, ternip konjak products, chance on rice, ternip konjak products can be inside and outside taste, mouthfeel is good.
And find: when pH value is less than 11.75, maximum one week of resting period will go bad, and can not eat; When pH value is greater than 12, although the shelf-life is long, taste bad will, is difficult to swallow; When pH value is at 11.75-12, the resting period is long, is convenient for carrying, and through test, the product resting period of the present invention reaches 3 years.
Traditional konjaku powder is added same raw material and adopts same technique by inventor, and products obtained therefrom does not reach above effect.
Through analysis of experiments: rice compensate for the deficiency that cold deliquescing met by konjaku, block the long-chain molecule of konjaku under rice, the ternip condition more than 100 DEG C, made it become short chain molecule, change proterties, make the mouthfeel of konjac cake good; Then the konjac cake after steaming is placed on cryogenic freezing in freezer, then immersion is thawed, obtain the semi-finished product konjac cake eliminating internal moisture, then stir with baste, taste just can enter inside and outside product, reaches the object of instant bagged; While immersion is thawed, auxiliary agent pulverized limestone is dissolved in water, and its product is more green; Under the condition of 100 DEG C, pastel is transformed into solid by coagulating agent on the one hand, with the hypertoxic calcium oxalate crystal of konjaku self on the other hand, safer.
Below in conjunction with embodiment, the present invention is described in detail.
Detailed description of the invention
Embodiment 1, a kind of konjac cake, comprises the raw material of following weight portion: fresh Amorphophallus rivieri 90 parts, pulverized limestone 9 parts, 12 parts, rice, ternip 12 parts, salt 1.2 parts.
Konjac cake is prepared as follows:
(1) coagulating agent liquid is prepared
Get pulverized limestone, 15 parts, boiling water, pulverized limestone is dissolved in boiling water, and stir to obtain coagulating agent liquid, and pH value 11.75 is stand-by;
(2) raw material prepare
Get fresh taro, cleaning peeling, is cut into small pieces stand-by;
Get rice, clean up stand-by;
Get ternip, cleaning peeling, is cut into small pieces stand-by;
Fetch water 350 parts, mix with step (1) gained coagulating agent liquid, stir mixed liquor is stand-by;
(3) cake processed
Step (2) products therefrom is mixed, is processed into pasty state through beater, then put into steam box and steam taking-up after 40 minutes, then to duck in drink cooling, Deng normal temperature time put into subzero 18 DEG C of freezer and freeze 50 little timing, take out insert in water soak thaw after semi-finished product konjac cake, stand-by;
Konjac cake is put into slitting machinery, the stripe shape being cut into 2 × 6 centimeters is stand-by;
(4) baste is prepared
Get large fragrant 3 parts, tsaoko 3 parts, 3 parts, Chinese prickly ash, salt 1.2 parts puts into molten device and add water 45 parts and to boil after 28 minutes to obtain baste;
(5) konjac cake taste
Step (3) gained konjaku bar and step (4) gained baste are mixed and stir, vacuum packaging, puts into 92 DEG C of water sterilizations 45 minutes, takes out to obtain konjac cake finished product.
Embodiment 2, a kind of konjac cake, comprises the raw material of following weight portion: fresh Amorphophallus rivieri 110 parts, pulverized limestone 11 parts, 18 parts, rice, ternip 18 parts, salt 1.4 parts.
Konjac cake is prepared as follows:
(1) coagulating agent liquid is prepared
Get pulverized limestone, 18 parts, boiling water, pulverized limestone is dissolved in boiling water, and stir to obtain coagulating agent liquid, and pH value 11.9 is stand-by;
(2) raw material prepare
Get fresh taro, cleaning peeling, is cut into small pieces stand-by;
Get rice, clean up stand-by;
Get ternip, cleaning peeling, is cut into small pieces stand-by;
Fetch water 420 parts, mix with step (1) gained coagulating agent liquid, stir mixed liquor is stand-by;
(3) cake processed
Step (2) products therefrom is mixed, is processed into pasty state through beater, then put into steam box and steam taking-up after 45 minutes, then to duck in drink cooling, Deng normal temperature time put into subzero 20 DEG C of freezer and freeze 48 little timing, take out insert in water soak thaw after semi-finished product konjac cake, stand-by;
Konjac cake is put into slitting machinery, the stripe shape being cut into 2 × 6 centimeters is stand-by;
(4) baste is prepared
Get large fragrant 4.5 parts, tsaoko 4.5 parts, 4.5 parts, Chinese prickly ash, salt 1.4 parts puts into molten device and add water 35 parts and to boil after 28-50 minute to obtain baste;
(5) konjac cake taste
Step (3) gained konjaku bar and step (4) gained baste are mixed and stir, vacuum packaging, puts into 92 DEG C of water sterilizations 45 minutes, takes out to obtain konjac cake finished product.
Embodiment 3, a kind of konjac cake, comprises the raw material of following weight portion: fresh Amorphophallus rivieri 120 parts, pulverized limestone 12 parts, 20 parts, rice, ternip 20 parts, salt 1.5 parts.
Konjac cake is prepared as follows:
(1) coagulating agent liquid is prepared
Get pulverized limestone, 25 parts, boiling water, pulverized limestone is dissolved in boiling water, and stir to obtain coagulating agent liquid, and pH value 12 is stand-by;
(2) raw material prepare
Get fresh taro, cleaning peeling, is cut into small pieces stand-by;
Get rice, clean up stand-by;
Get ternip, cleaning peeling, is cut into small pieces stand-by;
Fetch water 450 parts, mix with step (1) gained coagulating agent liquid, stir mixed liquor is stand-by;
(3) cake processed
Step (2) products therefrom is mixed, is processed into pasty state through beater, then put into steam box and steam taking-up after 55 minutes, then to duck in drink cooling, Deng normal temperature time put into subzero 23 DEG C of freezer and freeze 52 little timing, take out insert in water soak thaw after semi-finished product konjac cake, stand-by;
Konjac cake is put into slitting machinery, the stripe shape being cut into 2 × 6 centimeters is stand-by;
(4) baste is prepared
Get large fragrant 5 parts, tsaoko 5 parts, 5 parts, Chinese prickly ash, salt 1.5 parts puts into molten device and add water 50 parts and to boil after 50 minutes to obtain baste;
(5) konjac cake taste
Step (3) gained konjaku bar and step (4) gained baste are mixed and stir, vacuum packaging, puts into 95 DEG C of water sterilizations 50 minutes, takes out to obtain konjac cake finished product.
Find through lot of experiments, the content of fresh Amorphophallus rivieri is higher, and the hardness of finished product konjac cake is higher, otherwise hardness is lower; Embodiment 2 is most preferably scheme, and neither too hard, nor too soft, mouthfeel is good, and the holding time is long.
Because of in ternip containing mustard oil, amylase and crude fibre, therefore product have control athlete's foot, relieve the effect of alcohol, detoxify, effect of gas poisoning.
The above is the citing of best mode for carrying out the invention, and the part wherein do not addressed in detail is the common practise of those of ordinary skill in the art.Protection scope of the present invention is as the criterion with the content of claim, and any equivalent transformation carried out based on technology enlightenment of the present invention, also within protection scope of the present invention.
Claims (7)
1. a konjac cake, is characterized in that: described konjac cake comprises the raw material of following weight portion: fresh Amorphophallus rivieri 90-120 part, pulverized limestone 9-12 part, rice 12-20 part, ternip 12-20 part and salt 1-1.5 part.
2. the preparation method of konjac cake as claimed in claim 1, is characterized in that: described preparation method comprises and prepares coagulating agent liquid step:
Get pulverized limestone, pulverized limestone is dissolved in boiling water, and stir to obtain coagulating agent liquid, pH value 11.75-12.
3. the preparation method of konjac cake as claimed in claim 2, is characterized in that: described preparation method comprises raw material preparation process:
Get fresh taro, cleaning peeling, is cut into small pieces;
Get rice, clean up;
Get ternip, cleaning peeling, is cut into small pieces;
Water intaking, the consumption of water is 3.5-4.5 times of fresh Amorphophallus rivieri, and mix with coagulating agent liquid, stir to obtain mixed liquor.
4. the preparation method of konjac cake as claimed in claim 3, is characterized in that: described preparation method comprises cake step processed:
Ready raw material are mixed, pasty state is processed into through beater, then steam at 100 DEG C-130 DEG C after 40-55 minute and take out, then to duck in drink cooling, Deng normal temperature time put into subzero 18 DEG C of freezer-subzero 25 DEG C and freeze 48 little timing, take out insert in water soak thaw after semi-finished product konjac cake.
5. the preparation method of konjac cake as claimed in claim 4, is characterized in that: described cake step processed: semi-finished product konjac cake is put into slitting machinery, is cut into stripe shape.
6. the preparation method of konjac cake as claimed in claim 5, is characterized in that: described preparation method comprises and prepares baste step:
Get large fragrant 3-5 part, tsaoko 3-5 part, Chinese prickly ash 3-5 part, salt puts into molten device and add water 45 parts and to boil after 28-50 minute to obtain baste.
7. the preparation method of konjac cake as claimed in claim 6, is characterized in that: described preparation method comprises konjac cake and taste step:
Konjaku bar and baste are mixed and stirs, vacuum packaging, put into 92-95 DEG C of water sterilization 45-50 minute, take out to obtain konjac cake finished product.
Priority Applications (1)
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| CN201410409735.XA CN104207140A (en) | 2014-08-20 | 2014-08-20 | Konjac cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410409735.XA CN104207140A (en) | 2014-08-20 | 2014-08-20 | Konjac cake and preparation method thereof |
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| CN104207140A true CN104207140A (en) | 2014-12-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110731527A (en) * | 2019-11-29 | 2020-01-31 | 安徽辣魔王食品有限公司 | Production method of konjak vegetarian tripe |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125527A (en) * | 1994-12-27 | 1996-07-03 | 刘志强 | Konja health-care nutrition food and its manufacture method |
| JP2004215646A (en) * | 2002-11-19 | 2004-08-05 | Sanei Gen Ffi Inc | Syneresis inhibitor for processed food product |
| CN102150794A (en) * | 2011-03-22 | 2011-08-17 | 福建同乐食品开发有限公司 | Ultrasonic gelation production process for konjaku cakes |
| CN102334636A (en) * | 2010-07-18 | 2012-02-01 | 山东龙大冷冻食品有限公司 | Method for making glutinous rice cake by processing glutinous rice flour |
| CN102475237A (en) * | 2010-11-25 | 2012-05-30 | 李树光 | Shawo radish cake |
| CN103070357A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Production method for frozen konjak tofu |
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2014
- 2014-08-20 CN CN201410409735.XA patent/CN104207140A/en active Pending
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