A method for producing dried konjac rice that strengthens natural calcium by dispersing natural calcium and mineral complexes in the konjac rice by calcining calcium, a natural raw material at low temperature without using alkali additives such as calcium hydroxide, and retort instant konjac using the same We propose a method of making rice and frozen konjac rice. One of seaweed calcium and shell calcium, which is a natural raw material, is calcined at 400℃~500℃ for 1~3 hours at low temperature to make low temperature calcined natural calcium aqueous solution. Konjac tablet 1% by weight, cassava-derived tapioca starch, potato starch, corn Select one of the starch to make a colloidal solution in which 8 to 15% by weight of hot water at 30℃ to 40℃ is mixed, and add 5% to 20% by weight of low-temperature calcined natural calcium solution to the colloidal solution for 5 minutes to 30 minutes. After homogenization, molded into rice shape, immersed in water at 30℃~60℃ for 20~40 minutes to gel konjac, dehydrated, dried at 80℃~90℃ for 20~40 minutes, dried konjac in rice shape The method of making rice and this dried konjac rice and water in a weight ratio of 1:4 are filled in a heat-resistant plastic bag, sealed, and sterilized by putting in a retort sterilizer (temperature: 110℃~130℃, time: 30~50 minutes, pressure 0.2MP ~0.4MP) and cooling to 40℃ to prepare a retort instant konjac rice and a method for making frozen konjac rice frozen at -15℃ or less after cooking dried konjac rice in a general cooking machine.
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