Konjac bionic food is to konjac powder as raw material, add seasonings, spices, pigments, etc., the use of modern machinery and equipment and other processing means of production, form and taste similar to natural biological food, such as konjac bionic tripe veggies, shrimp veggies, tripe slices veggies, back to the flower veggies, hoof veggies, squid, jellyfish skin, and so on. Now give 4 examples of its method.

Artificial konjac chicken

Artificial konjac chicken has a variety of production methods, one of which is:
Take 1 kg of egg white, plus 5 grams of calcium carbonate, calcium phosphate 2 grams, 1.5 grams of sodium nitrogen oxide, dissolved and then add 30 grams of konjac flour, 20 grams of salt, sodium glutamate 7 grams of sodium glutamate, sodium dorsalate 0.5 grams of sodium, 15 grams of sodium salt of casein, and rice, 20 grams of starch, 10 grams of sugar, so that it is mixed.

Then, a small amount of chicken flavorings such as chicken juice and lettuce oil were added and mixed to make a slurry with a pH of 11.2. Then adjust the pH to 11 with sodium bicarbonate, squeeze the material through the spinneret into the alkaline solidifying liquid at a temperature of 90°C. The drawn silk, immersed in 10% lactic acid liquid and washed with water is ready.

Konjac Fungus

Konjac fungus is prepared from sugar, konjac flour, water, citric acid, sodium carbonate and so on.

Preparation method is:
1 part of fine powder, add 50 parts of water, fully puffed and poured into the stainless steel pot to simmer, add 4 parts of sugar, 0.01 parts of citric acid, 0.01 parts of carbonic acid, stirring constantly, the slurry from thinning to thickening, the water evaporates in large part, from the sugar solution in the separation of soluble, the formation of fungus-like konjac products.

Bionic beef jerky

(1)Process flow
Konjac fine powder → moistening → heating and stirring → gel → cooling → konjac cake → cutting strips → puffing treatment → mixing salt → flavoring → baking → packaging → finished product.

(2) Production points
Preparation of konjac gel
Konjac fine powder 1 part, add 50 parts of water, stirring constantly.
After the fine powder is fully inflated, heat with a slight fire until it will boil. Constant stirring, add 0.5% calcium hydroxide powder, stop heating for a period of time, so that the glucomannan in the alkaline medium and the role of calcium ions, produce a strong colloid, to generate konjac glucomannan gel, that is, konjac gel.

② Preparation of konjac silk
Konjac gel cut into 5 cm × 0.3 cm × 0.5 cm size of the strip, at a temperature of 125 ℃, 1.37 MPa pressure puffing treatment for 30 minutes, when it instantly depressurized, konjac silk in the internal tissues of the superheated water vapor suddenly spewed out, so that the konjac silk to form a unique honeycomb organization, and has a special elasticity and toughness, like beef fiber-like bite.

③Konjac shredded coloring and flavoring
Konjac glucomannan’s special molecular structure, so that many of the color, aroma, flavoring material affinity, adsorption is very low. Konjac silk after expansion treatment to form a honeycomb organization, expanding the adsorption area, solving the problem of coloring and flavoring. The food coloring for coloring is caramel color or chocolate brown. Expanded konjac silk, water content of about 65%, add an appropriate amount of powdered salt and beef flavoring, stirring and kneading after resting, salt natural penetration, complete the salt mixing process.

④Baking
In order to maintain the flavor and nutritional composition of the product, before baking, the first hanging paste: soy protein powder, eggs according to a certain proportion of paste, add sesame oil, pepper powder, fried red pepper powder, sesame seeds, monosodium glutamate and other seasonings, as well as natural antioxidants, antiseptics, etc. Mix well and add the konjac shredded. Form 1 layer of film on the surface of konjac silk, and then sent to the oven. In 55 ℃ ~ 65 ℃ temperature conditions, baking until the moisture content is less than 28%, that is, to get a spicy flavor of konjac bionic beef jerky.

Konjac “Squid”

Konjac “squid” is processed with konjac powder as raw material, simulating the state characteristics of squid. Its appearance can be large or small, the thickness of 0.5 centimeters, the depth of 0.35 centimeters on one side of the hob to cut out a diamond-shaped pattern. Cooking when the pot is like fried squid rolled up, especially with hot pot cooking for food, a hot roll, a unique flavor, quite popular.

(1) process flow
High-quality konjac fine powder → water puffing → stirring and mixing → gelatinization → heating and shaping → slicing → rolling and cutting patterns → brush coating liquid → cutting → packaging

(2) Processing equipment
Before heating and shaping, the required equipment is the same as the equipment for processing konjac tofu, from slicing to the end of the block with konjac “scale fish” machine processing.

The processing principle is:
Will be shaped after the konjac tofu on the worktable, push the material lever will push it through the slicing mold cut into thickness of 0.5 cm of konjac tofu sheet. Through the feeding slot sent to the two axis line angle of 300 rolling cut flower knife, rolling cut out the depth of 0.35 cm diamond-shaped pattern. Then, sliding to the brush coating slot, uniformly in the diamond-shaped pattern surface curling liquid, and finally called the knife according to the required size of the block after the fall of the finished tray package.

(3) processing points
Take not less than the second level of high-quality konjac fine powder, in which add konjac fine powder weight 1% ~ 2% of the decoction of sugar fatty acid vinegar, so that the seasoning is easy to adsorb to the internal. Add 26~30 times the weight of konjac flour water. The brushing liquid is made of egg white, starch, salad oil, etc. After mixing well, it is coated on the roll-cut diamond patterned surface and the crevice. Finished products are packed in high-density polyethylene film bags, vacuum packaging confidential sealing.