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PREPARATION OF KONJAK HAVING HIGH DIGESTIBILITY, NUTRIENT AND MOISTURE ABSORPTION
PREPARATION OF KONJAK HAVING HIGH DIGESTIBILITY, NUTRIENT AND MOISTURE ABSORPTION
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机译：具有高消化率，养分和水分吸收性的康佳菜制备
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摘要
PURPOSE:To obtain the titled KONJAK (paste made of the starch of the devil's tongue), by mixing bean-curd refuse with bean curd, freezing thawing and dehydrating the mixture to obtain particles having the size of rice grain, adding the particles to the solution of KONJAK in the course of the coagulation in the preparation of KONJAK, and making KONJAK from the solution by conventional method. CONSTITUTION:30% bean-curd refuse is mixed with 20% bean curd, frozen, thawed, and dehydrated to a water-content of about 80%. The dehydrated product is broken to amorphous particles of nearly the size of rice grain. Separately, a solution of KONJAK is mixed with lime water for coagulation, and when the coagulation proceeds about 40%, the particles are added slowly to 50% of the above solution, and the mixture is processed by the conventional KONJAK preparation process to obtain the objective product. The particles of bean-curd refuse are mixed with soybean protein or coated therewith; and the produced KONJAK gives smooth and most agreeable feeling to the palate, has deliciousness, good digestibility and nutrient value, and high moisture absorption, and is inexpensive.
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