| 摘要 |
A method of manufacturing functional Konjak is provided to reduce the smell of the added calcium hydroxide by addition of functional additives and produce the Konjak with various shapes according to end use. First, 50 to 60kg Konjak powder and 30 to 40kg corn starch are agitated with 1,000L water of 60 to 65deg.C for 10±1min and left alone for 1hr. Second, 1.5 to 2.5kg calcium hydroxide is added to 140L water to produce a dilute solution of calcium hydroxide. Third, 140L the dilute solution of calcium hydroxide is mixed with 9 to 10kg anchovy powder as functional additives and 0.08 to 0.12kg refined salt and formed with an extruder with a jug unit of various shapes. Finally, the formed Konjak is aged by passing through a warm water pipe, sterilized and cooled to room temperature. The functional additives are selected from anchovy powder, spinach powder, shrimp powder or red pepper powder. The jig has a round shape, flower shape, triangle, square, twisted doughnut shape and egg shape and comprises a fixing ring(530) for coupling a jig unit and forming tube(510). The jig unit contains a changeable forming jig(540) and a support jig(550) for supporting the forming jig. |
