| 摘要 |
PURPOSE:To obtain an easily seasonable block of KONJAK having excellent palatability, with a simple process, by reforming KONJAK noodles or small KONJAK blocks with a binding coagulant in the form of a block having proper spaces and gaps. CONSTITUTION:Noodles or plate of KONJAK are cut to proper small pieces, mixed with a binder composed of a mixture of an aqueous solution of KONJAK powder and lime water, steamed, and if necessary cut to a proper size to obtain the objective KONJAK. A commercially available KONJAK can be formed to various forms, and the formed KONJAK can be seasoned freely by this process. |
