| 摘要 |
PURPOSE:A specific substance is added to produce konjak that does not solidify even when immersed in vinegar, has good texture to tongue, being free from knojak smell, giving food taste impression because of its whiteness and having increased nutrition. CONSTITUTION:Konjak is made from konjak flour, rice flour (both glutinous and nonglutinous rice) and wheat flour. for example, rice flour and wheat flour are premixed at a ratio of 1:5 or 1:6 and they are dissolved in water. Then, konjak flour is added at the same quantity and dissolved and kept for 1-2hr. Then, lime milk is added to the solution and kept at about 80 deg.C for 2-3hr, then, they are cooled to give the objective konjak. |
