Snow konjac originated in Jinding, Emei Mountain, Sichuan in 1930s. Now it has become a traditional bulk product and is well received by domestic and foreign markets.
The production process of snow konjac, whether it is original workshop production, modern standardization and mechanical chemical production, the basic technological process is the same. At present, the better production technology is:
Raw material screening → grinding → formulation → embryo making → freezing → thawing and demoulding → dewatering field forming → drying → screening and packaging.
1, raw materials
(1) Amorphophallus konjac can be made into fine powder or taro horn (sliced). The snow konjak in Emei Mountain is mainly made of taro horns (chips). Taro horn should be harvested every year, with white or yellowish color, dry body, moisture below 15%, no mildew and scorch, and the surface peeling rate reaches 85%. At the same time, the physical composition of raw materials should meet the requirements of food hygiene.
(2) Rice should be a fresh product without mildew, moth and deterioration. The moisture content should be lower than 15%. The ingredients of raw materials meet the requirements of national food indicators.
2. Crushing
Pulverizing Amorphophallus konjac into 60-80 meshes. After rice is crushed, the control number is the same as that of konjac.
3. Formula
Generally speaking, the proportion range of konjac, rice and added elements is roughly,
38%-48%,50%-60%,0. 1%-2%。
4. Embryo production
The blank is made by boiling, curing and shaping the formula to form a konjac cake.
(1) Boiling is a large-scale standardized production. Generally, steam jacketed pot is used, and the heating medium is Haner steam. When making, when the water temperature rises to 50℃~70℃, the formula is poured into the pot and stirred to make it mature gradually and blend with water. After konjac glucomannan and rice starch are fully boiled, edible alkali is added in time to accelerate the boiling, melting and solidification of the materials in the pot. Before and after the solidification moment of the material, the liquid concentrated material should be quickly poured into the solid box within 5~ 10 seconds. When cooking, it is necessary to master the ratio of formula to water, which is generally 1: 18 ~ 22, the ratio of formula to alkali is generally 1: 0.02 but ~0.05, and the temperature is 50~70℃ when discharging.
(2) It is better to use steam medium for aging. When making, the konjac cake in a fixed box is cut into standard shapes, and then it is transported to an aging tank and boiled for 10~ 12 minutes at a water temperature above 80℃, so that the toughness and strength of the product are increased and the alkali content is even and moderate.
(3) curing: putting the aged products with regular shapes into a fixed container to form a fixed shape at a certain temperature.
freeze
Freezing is the key process of making snow konjac. When large-scale and industrialized production of snow konjac is carried out, freezing is divided into three stages:
The first stage: using cold air, cold water and natural cooling, the temperature of the cured product is gradually reduced to below normal temperature.
The second stage: the cooled products are quickly transferred to the warehouse with freezing conditions in time, and pre-frozen at about 5℃ 15 ~30 hours.
The third stage: the pre-frozen products are quickly transferred to a mechanical freezer and frozen at-10℃~ 18℃ for 48~72 hours.
6. Thawing and demoulding
The frozen product is naturally thawed at room temperature or in water, so that the product can be separated from the container. It should be noted that the demoulding temperature should not be higher than the example, and the demoulding should be natural and not forced.
dehydrate
Centrifuges are generally used for dehydration, so that the water content of the demoulded products is lower than 28%. After dehydration, the appearance of the product changes greatly, and it needs shaping before drying.
wipe sth dry
Drying can be carried out by oven, infrared ray and strong mechanical heat, so that the water content of dehydrated products is lower than 15%. Then, screening and packaging by grades. After drying, the appearance of the product should be basically flat, the size and weight should be equal, the pore size should be balanced, and the moisture content should not exceed the shade. Its quality evaluation standard package! .
Including senses (such as shape, color, pore size and uniformity, surface characteristics, soft taste, slag melting, brittleness, toughness, pure taste and so on. ), physical and chemical indicators (such as protein, starch, anti-fat, water, alkali and glucomannan ratio, etc. ) and health indicators (such as lead, copper and calcium phytate content, etc. ).
When farmers produce a small amount, they usually cut the alkali-boiled konjac tofu to remove astringency, bury it in snow, or put it in a refrigerator and freeze it at 10℃~- 18℃ for 48~72 hours to turn the water in the tofu into ice. Frozen tofu, dissolved when heated, becomes spongy snow konjac, and then cut into small pieces to dry or dry. When eating, use hot water to swell, squeeze out the water, put it into cooked chicken and duck meat and other foods, and cook it slightly. You can also fry food.