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First, process konjac flour accessories yam → peeled → slice → dip float → drying → grinding → yam powder → puffing → refining → molding → cutting → dipping → packaging → sterilization → finished product.
Second, the operating point
1. Peel and slice the yam peeled and cut into rectangular blocks with a length of 12 cm and a thickness of 2 cm. The width may be determined according to the size of the yam.
2, dip float to the yam into preservatives (sodium metabisulfite solution) dip float 2-4 hours. The purpose is to maintain its original white color (bleaching effect).
3, dry yam into the baking room baking. The temperature in the drying room is 60-72°C and the baking time is 12 hours. When the haricot falls down and hears a crisp sound, it is dry.
4, grind the yam into a yam powder.
5. Puffing (1) Weigh 10.5 kilograms of salad oil on top of the fire, then pour in appropriate amount of monoglyceride, stir well, and take it out until the oil burns. (2) Accurately weigh 700 kg of boiled water at 700 °C in a puffing bucket to start stirring, and pour the weighed raw materials into puffing buckets in order (Pour the prepared salad oil first, then there will be a lot of foam, then pour Into the preservative potassium sorbate, yam powder and konjac flour), while stirring, until the material is viscous, stationary 2 hours puffing.
6, refining accurately weighed curing agent (lime), according to the proportion of water dissolved, so that the pH reached 12, with 120 mesh sieve filtration standby. Before refining, observe whether the puffing of the material is complete. The puffed material is added to the solidifying liquid to be refined, and the solidifying liquid is uniformly dispersed in the material. At the same time, the material is not allowed to stick together in a mass.
7. Forming The refined material is steamed and molded in a pipe or mold. Such as: production of plain sausage, can be directly through the shape of the intestines to enter 89 °C cooking tank cooking, 2 hours after the salvage that is finished, because its shape is very similar to the pig intestines, hence the name vegetarian sausage.
8. Cooling, slitting The cooked semi-finished products are removed and put into a turnover car and cooled with cold water dipping. According to the need to cut in the slitter.
9. Dip float lime water with a pH value of 11.3-11.9, change the fluid once or twice a day, dipping for 2-3 days.
10. Packaging, sterilization, finished packaging materials using thermoplastic bags, vacuum sealing machine for sealing. Sterilization is performed by cooking method. The water temperature is maintained at 85-90°C. The sterilization time is determined according to the product. The colored product is sterilized for 20 minutes and the non-colored product is sterilized for 50 minutes. After sterilization, the finished product will be obtained.
Yam bionic food processing technology
Yam is tender and contains soluble starch and more than 17 kinds of amino acids. The bionic food mainly made of yam and supplemented by konjac has nutrient-rich, nourishing fitness, beauty and beauty effects. It is known as a small ginseng and is a rare healthy and nutritious food.
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