| 摘要 |
PURPOSE: Provided are seasoning Konjac and its production method, thereby producing the seasoning Konjac product which has excellent texture and is of a low calorie food. CONSTITUTION: 100 to 200g Konjac powder is soaked in 5.0L seasoning liquid, agitated and left alone for 2 to 5hr at 15 to 30deg.C to give gelled Konjac. The gelled Konjac is added with alkali liquid selected from Ca(OH)2, NaOH and KOH to coagulate. The coagulated Konjac is heated for 50 to 90min at 90 to 100deg.C, cooled, cut into a thickness of 30 to 50mm and soaked in the seasoning liquid. The seasoning liquid contains 4.5L of potable water and 0.5L of a fruit extract. |
