| 摘要 |
PURPOSE:To obtain a delicious and preservable seasoned KONJAK (paste made from the starch of the devil's tongue) having excellent palatability, by mixing raw KONJAK powder, seasoning material and water at normal temperature, leaving the mixture to stand for a specific time interval, adding and mixing a specific amount of lime water to the mixture, and sealing in a packaging container. CONSTITUTION:Raw KONJAK powder, a seasoning material (e.g. sugar, dried soup, etc.) and water are stirred at normal temperature, preferably at <=15 deg.C, and left to stand for <=1hr, preferably 40min-1hr. An aqueous slurry of lime is added to the mixture, and the product is filled in a packaging container, sealed, optionally formed to an extent, and thermally coagulated to obtain the objective seasoned KONJAK. The amount of the lime is about <=1.05 times the optimum amount of the lime to be added to KONJAK powder free from seasoning materials. A seasoned bean curd KONJAK containing small bean curd cubes dispersed in the KONJAK can be prepared when soya milk is added to the above raw materials. |
