Konjac biyonik g\u0131da, hammadde olarak konjac tozu, baharatlar, baharatlar, pigmentler vb. eklemek, modern makine ve ekipmanlar\u0131n kullan\u0131m\u0131 ve konjac biyonik i\u015fkembe sebzeleri, karides sebzeleri, i\u015fkembe dilimleri sebzeleri, \u00e7i\u00e7ek sebzelerine geri d\u00f6n\u00fc\u015f, toynak sebzeleri, kalamar, denizanas\u0131 derisi vb. gibi do\u011fal biyolojik g\u0131dalara benzer \u00fcretim, form ve tat di\u011fer i\u015fleme ara\u00e7lar\u0131n\u0131n kullan\u0131lmas\u0131d\u0131r. \u015eimdi y\u00f6ntemine 4 \u00f6rnek verin.<\/p>\n
Yapay konjak tavuk<\/strong><\/p>\n Yapay konjac tavu\u011funun \u00e7e\u015fitli \u00fcretim y\u00f6ntemleri vard\u0131r, bunlardan biri: Ard\u0131ndan, tavuk suyu ve marul ya\u011f\u0131 gibi az miktarda tavuk aromas\u0131 eklenmi\u015f ve pH de\u011feri 11,2 olan bir bulama\u00e7 elde etmek i\u00e7in kar\u0131\u015ft\u0131r\u0131lm\u0131\u015ft\u0131r. Daha sonra sodyum bikarbonat ile pH 11'e ayarland\u0131, materyal d\u00fcze arac\u0131l\u0131\u011f\u0131yla 90\u00b0C s\u0131cakl\u0131ktaki alkali kat\u0131la\u015ft\u0131r\u0131c\u0131 s\u0131v\u0131ya s\u0131k\u0131ld\u0131. 10% laktik asit s\u0131v\u0131s\u0131na dald\u0131r\u0131lan ve suyla y\u0131kanan \u00e7ekilmi\u015f ipek haz\u0131rd\u0131r.<\/p>\n Konjac Mantar\u0131<\/strong><\/p>\n Konjac mantar\u0131 \u015feker, konjac unu, su, sitrik asit, sodyum karbonat ve benzerlerinden haz\u0131rlan\u0131r.<\/p>\n Haz\u0131rlama y\u00f6ntemi ise:<\/strong> Biyonik kurutulmu\u015f et<\/strong><\/p>\n (1) S\u00fcre\u00e7 ak\u0131\u015f\u0131<\/strong> (2) \u00dcretim noktalar\u0131<\/strong> \u2461 Konjac ipe\u011finin haz\u0131rlanmas\u0131<\/strong> \u2462Konjac rendesi renklendirici ve tatland\u0131r\u0131c\u0131<\/strong> \u2463Pi\u015firme<\/strong> Konjac \"Kalamar\"<\/strong><\/p>\n Konjac \"kalamar\", hammadde olarak konjac tozu ile i\u015flenir ve kalamar\u0131n durum \u00f6zelliklerini sim\u00fcle eder. G\u00f6r\u00fcn\u00fcm\u00fc b\u00fcy\u00fck veya k\u00fc\u00e7\u00fck olabilir, kal\u0131nl\u0131\u011f\u0131 0,5 santimetre, oca\u011f\u0131n bir taraf\u0131nda 0,35 santimetre derinlikte elmas \u015feklinde bir desen kesilebilir. Tencere k\u0131zarm\u0131\u015f kalamar gibi sar\u0131ld\u0131\u011f\u0131nda yemek pi\u015firmek, \u00f6zellikle yemek i\u00e7in g\u00fcve\u00e7 pi\u015firirken, s\u0131cak bir rulo, benzersiz bir lezzet, olduk\u00e7a pop\u00fcler.<\/p>\n (1) s\u00fcre\u00e7 ak\u0131\u015f\u0131<\/strong> (2) \u0130\u015fleme ekipman\u0131<\/strong> \u0130\u015fleme prensibi \u015f\u00f6yledir:<\/strong> (3) i\u015fleme noktalar\u0131<\/strong> 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, […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
\n1 kg yumurta ak\u0131, art\u0131 5 gram kalsiyum karbonat, 2 gram kalsiyum fosfat, 1,5 gram sodyum azot oksit al\u0131n, \u00e7\u00f6z\u00fcnd\u00fcr\u00fcn ve ard\u0131ndan 30 gram konjac unu, 20 gram tuz, 7 gram sodyum glutamat, 0,5 gram sodyum dorsalat, 15 gram kazein sodyum tuzu ve pirin\u00e7, 20 gram ni\u015fasta, 10 gram \u015feker ekleyin, b\u00f6ylece kar\u0131\u015ft\u0131r\u0131l\u0131r.<\/p>\n
\n1 par\u00e7a ince toz, 50 par\u00e7a su ekleyin, tamamen \u015fi\u015firilmi\u015f ve kaynatmak i\u00e7in paslanmaz \u00e7elik tencereye d\u00f6k\u00fcl\u00fcr, 4 par\u00e7a \u015feker, 0.01 par\u00e7a sitrik asit, 0.01 par\u00e7a karbonik asit ekleyin, s\u00fcrekli kar\u0131\u015ft\u0131r\u0131n, bulama\u00e7 inceltmeden kal\u0131nla\u015fmaya, su b\u00fcy\u00fck \u00f6l\u00e7\u00fcde buharla\u015f\u0131r, \u015feker \u00e7\u00f6zeltisinden \u00e7\u00f6z\u00fcn\u00fcr\u00fcn ayr\u0131lmas\u0131nda, mantar benzeri konjac \u00fcr\u00fcnlerinin olu\u015fumu.<\/p>\n
\nKonjac ince toz \u2192 nemlendirme \u2192 \u0131s\u0131tma ve kar\u0131\u015ft\u0131rma \u2192 jel \u2192 so\u011futma \u2192 konjac kek \u2192 kesme \u015feritleri \u2192 \u015fi\u015firme i\u015flemi \u2192 tuz kar\u0131\u015ft\u0131rma \u2192 tatland\u0131rma \u2192 pi\u015firme \u2192 paketleme \u2192 bitmi\u015f \u00fcr\u00fcn.<\/p>\n
\nKonjak jelin haz\u0131rlanmas\u0131<\/strong>
\nKonjac ince toz 1 \u00f6l\u00e7ek, s\u00fcrekli kar\u0131\u015ft\u0131rarak 50 \u00f6l\u00e7ek su ekleyin.
\n\u0130nce toz tamamen \u015fi\u015firildikten sonra kaynayana kadar hafif ate\u015fte \u0131s\u0131t\u0131n. S\u00fcrekli kar\u0131\u015ft\u0131rarak, 0.5% kalsiyum hidroksit tozu ekleyin, bir s\u00fcre \u0131s\u0131tmay\u0131 durdurun, b\u00f6ylece alkali ortamdaki glukomannan ve kalsiyum iyonlar\u0131n\u0131n rol\u00fc, konjac glukomannan jeli, yani konjac jeli olu\u015fturmak i\u00e7in g\u00fc\u00e7l\u00fc bir kolloid \u00fcretir.<\/p>\n
\nKonjac jeli 5 cm \u00d7 0,3 cm \u00d7 0,5 cm boyutunda \u015ferit halinde kesilmi\u015f, 125 \u2103 s\u0131cakl\u0131kta, 30 dakika boyunca 1,37 MPa bas\u0131n\u00e7l\u0131 \u015fi\u015firme i\u015flemi, an\u0131nda bas\u0131n\u00e7s\u0131z hale getirildi\u011finde, a\u015f\u0131r\u0131 \u0131s\u0131t\u0131lm\u0131\u015f su buhar\u0131n\u0131n i\u00e7 dokular\u0131ndaki konjac ipe\u011fi aniden d\u0131\u015far\u0131 p\u00fcsk\u00fcrd\u00fc, b\u00f6ylece konjac ipe\u011fi benzersiz bir bal pete\u011fi organizasyonu olu\u015fturacak ve s\u0131\u011f\u0131r lifi benzeri \u0131s\u0131r\u0131k gibi \u00f6zel bir esnekli\u011fe ve toklu\u011fa sahip olacak.<\/p>\n
\nKonjac glucomannan'\u0131n \u00f6zel molek\u00fcler yap\u0131s\u0131 sayesinde renk, aroma, tatland\u0131r\u0131c\u0131 madde afinitesinin \u00e7o\u011fu, adsorpsiyon \u00e7ok d\u00fc\u015f\u00fckt\u00fcr. Konjac ipe\u011fi, bir bal pete\u011fi organizasyonu olu\u015fturmak i\u00e7in genle\u015fme i\u015fleminden sonra, adsorpsiyon alan\u0131n\u0131 geni\u015fleterek renklendirme ve tatland\u0131rma sorununu \u00e7\u00f6zer. Renklendirme i\u00e7in g\u0131da boyas\u0131 karamel rengi veya \u00e7ikolata kahverengisidir. Geni\u015fletilmi\u015f konjak ipe\u011fi, yakla\u015f\u0131k 65% su i\u00e7eri\u011fi, uygun miktarda toz tuz ve s\u0131\u011f\u0131r aromas\u0131 ekleyin, dinlendikten sonra kar\u0131\u015ft\u0131r\u0131n ve yo\u011furun, tuz do\u011fal penetrasyonu, tuz kar\u0131\u015ft\u0131rma i\u015flemini tamamlay\u0131n.<\/p>\n
\n\u00dcr\u00fcn\u00fcn lezzetini ve besin bile\u015fimini korumak i\u00e7in, pi\u015firmeden \u00f6nce, ilk as\u0131l\u0131 macun: soya proteini tozu, belirli bir macun oran\u0131na g\u00f6re yumurta, susam ya\u011f\u0131, biber tozu, k\u0131zarm\u0131\u015f k\u0131rm\u0131z\u0131 biber tozu, susam tohumlar\u0131, monosodyum glutamat ve di\u011fer baharatlar\u0131n yan\u0131 s\u0131ra do\u011fal antioksidanlar, antiseptikler vb. \u0130yice kar\u0131\u015ft\u0131r\u0131n ve par\u00e7alanm\u0131\u015f konjak ekleyin. Konjac ipe\u011finin y\u00fczeyinde 1 kat film olu\u015fturun ve ard\u0131ndan f\u0131r\u0131na g\u00f6nderin. 55 \u2103 ~ 65 \u2103 s\u0131cakl\u0131k ko\u015fullar\u0131nda, nem i\u00e7eri\u011fi 28%'den az olana kadar, yani konjak biyonik s\u0131\u011f\u0131r eti sars\u0131nt\u0131l\u0131 baharatl\u0131 bir lezzet elde etmek i\u00e7in pi\u015firme.<\/p>\n
\nY\u00fcksek kaliteli konjac ince toz \u2192 su \u015fi\u015firme \u2192 kar\u0131\u015ft\u0131rma ve kar\u0131\u015ft\u0131rma \u2192 jelatinle\u015ftirme \u2192 \u0131s\u0131tma ve \u015fekillendirme \u2192 dilimleme \u2192 haddeleme ve kesme kal\u0131plar\u0131 \u2192 f\u0131r\u00e7a kaplama s\u0131v\u0131s\u0131 \u2192 kesme \u2192 paketleme<\/p>\n
\nIs\u0131tma ve \u015fekillendirmeden \u00f6nce, gerekli ekipman, konjac tofu i\u015fleme ekipman\u0131 ile ayn\u0131d\u0131r, dilimlemeden konjac \"pul bal\u0131k\" makinesi i\u015fleme ile blo\u011fun sonuna kadar.<\/p>\n
\n\u00c7al\u0131\u015fma masas\u0131ndaki konjac tofudan sonra \u015fekillendirilecek, malzeme kolunu iterek 0,5 cm kal\u0131nl\u0131\u011f\u0131nda konjac tofu tabakas\u0131 halinde kesilmi\u015f dilimleme kal\u0131b\u0131ndan ge\u00e7irecektir. \u0130ki eksenli \u00e7izgi a\u00e7\u0131s\u0131na g\u00f6nderilen besleme yuvas\u0131 arac\u0131l\u0131\u011f\u0131yla 300 haddeleme kesme \u00e7i\u00e7ek b\u0131\u00e7a\u011f\u0131, haddeleme 0,35 cm elmas \u015feklindeki desen derinli\u011fini keser. Daha sonra, f\u0131r\u00e7a kaplama yuvas\u0131na kayarak, elmas \u015feklindeki desen y\u00fczey k\u0131v\u0131rma s\u0131v\u0131s\u0131nda e\u015fit olarak ve son olarak bitmi\u015f tepsi paketinin d\u00fc\u015fmesinden sonra blo\u011fun gerekli boyutuna g\u00f6re b\u0131\u00e7ak olarak adland\u0131r\u0131l\u0131r.<\/p>\n
\nY\u00fcksek kaliteli konjac ince tozunun ikinci seviyesinden daha az olmamak \u00fczere, konjac ince toz a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 1% ~ 2% \u015feker ya\u011f asidi sirkesinin kaynat\u0131lmas\u0131n\u0131 ekleyin, b\u00f6ylece baharat\u0131n i\u00e7 k\u0131sma adsorbe edilmesi kolayd\u0131r. Konjac unu a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 26~30 kat\u0131 su ekleyin. F\u0131r\u00e7alama s\u0131v\u0131s\u0131 yumurta ak\u0131, ni\u015fasta, salata ya\u011f\u0131 vb. maddelerden yap\u0131l\u0131r. \u0130yice kar\u0131\u015ft\u0131r\u0131ld\u0131ktan sonra rulo \u015feklinde kesilmi\u015f elmas desenli y\u00fczeye ve yar\u0131\u011fa kaplan\u0131r. Bitmi\u015f \u00fcr\u00fcnler y\u00fcksek yo\u011funluklu polietilen film torbalarda paketlenir, vakumlu paketleme gizli m\u00fch\u00fcrleme.<\/p>","protected":false},"excerpt":{"rendered":"