Processing technology of canned konjac chips

Processing technology of canned konjac chips

1. Raw materials and equipment. The raw materials are high-quality konjac flour, rice flour, soda ash, salt, citric acid, etc. The equipment is expanded mixing tank, jacketed pot, vacuum automatic Can sealing machine , Sterilization pot (working pressure greater than 0.8mpa), etc.

2. Process flow: konjac powder. Puffing → heating forming → pre-cooking → rinsing → weighing and filling → salt water → sealing → sterilization → cooling → finished product

3. Operational technical points

(1) Puffing: Mix high-quality konjac flour, rice flour (100 mesh sieve over 90% of rice flour) and water in a stainless steel puffing mixing tank at a ratio of 1:1.5:40-50 at room temperature. ~1.5 hours, the stirring speed is 25-30 revolutions per minute, so that the fine powder is fully expanded to form a stable mixed suspension.

(2) Heating and forming: The mixed liquid is sent into the jacketed pot to slowly heat and stir to make the liquid heated evenly. The heating temperature is 50～70℃. When the material is hot and not sticky, stop heating and stirring. Then stand for 30 minutes to converge.

(3) Pre-cooking in pieces: Use a stainless steel knife to divide the solidified konjac cake into 20cm square pieces, put them in 0.1% soda ash boiling water and cook them until there is no sandwich.

(4) Rinsing: Put the removed konjac cake pieces in flowing clean cold water to fully rinse and remove the lye.

(5) Slicing: decompose the rinsed konjac block into 2×3×0.5 cm pieces, and put the pieces in clean water for rinsing.

(6) Boiling and rinsing: Put the konjac slices in a 0.05% citric acid solution (the slices and the liquid are 1:1) and boil for 5 minutes, then remove the liquid

Rinse away the remaining acid and alkali in clean water.

(7) Filling and sealing: Drain the rinsed taro chips, and measure the taro chips and the saline solution at a ratio of 2.6:1 into the sterilized empty tank (tin) (the saline solution is 1:24 Prepare and boil for 5 minutes) Seal while hot and vacuum to above o.4mpa.

(8) Sterilization: Put the canned bottle (tin) in the sterilization pot for 15-40 minutes-back pressure/121°C for sterilization and quickly cool to below 38°C. Wipe off the surface water and put it in storage.