| 摘要 |
PURPOSE:To prepare a seasoned and dried KONJAK (paste made from the starch of the devil's-tongue) having light weight, handy to carry, giving pleasant feeling to the tooth, and preservable for a long period, by sufficiently seasoning a thin KONJAK sheet, and evaporating about half of the water in the seasoned KONJAK by a low-temperature drying at a temperature within a specific range. CONSTITUTION:A thin KONJAK sheet having a thickness of about 1-4mm. is boiled sufficiently with seasonings such as meat, fish, soy, sugar, etc. to impregnate the seasoning liquid fully in the KONJAK component, and is left to stand in a cold place for about 12hr to separate the soup from the seasoned thin KONJAK sheet. When the surface of the thin KONJAK sheet is dried to a slightly tacky state, it is scattered with powdery spices such as Guinea pepper, pepper, etc., and the KONJAK is dried with dried cold air at about 35-60 deg.C until about 40-60% of the water in the KONJAK is evaporated. The seasoned and dried KONJAK prepared by this process has excellent digestibility, and is suitable as a food for patient. |
