阅读说明：本技术 一种即食魔芋葡甘聚糖佛跳墙冻及其制备方法 (Instant konjac glucomannan Fotiaoqiang jelly and preparation method thereof ) 是由 吴春华 童彩玲 庞杰 刘婧雯 林庆微 赵建波 孙继帅 于 2021-01-25 设计创作，主要内容包括：本发明公开了一种即食魔芋葡甘聚糖佛跳墙冻及其制备方法。本发明的佛跳墙冻是利用鲍鱼、海参、鱼翅、蹄筋、瑶柱、鱼唇、竹荪、鸡肉、鸭肉、扇贝肉、猪筒骨、魔芋葡甘聚糖溶胶以及佐料制备而成,同时调整原料组成以及加工工艺,使得所制备的佛跳墙冻口感细腻、营养丰富、低热量且营养价值高。本发明的佛跳墙冻拆袋即食,老少皆宜,营养价值高,与传统烹制得的佛跳墙产品相比,能够储存较长时间,工业化生产前景广阔。(The invention discloses an instant konjac glucomannan Buddha jumping wall jelly and a preparation method thereof. The Fotiaoqiang jelly is prepared from abalone, sea cucumber, shark fin, tendon, scallop, fish lip, dictyophora phalloidea, chicken, duck meat, scallop meat, pig bones, konjac glucomannan sol and seasonings, and the prepared Fotiaoqiang jelly is fine in taste, rich in nutrition, low in heat and high in nutritional value by adjusting the raw material composition and the processing technology. The frozen Fotiaoqiang food is ready to eat, is suitable for people of all ages, has high nutritional value, can be stored for a longer time compared with the traditional Fotiaoqiang products cooked, and has wide industrial production prospect.)

1. An instant konjac glucomannan Fotiaoqiang jelly is characterized by comprising the following raw materials in parts by weight:

3-4 parts of abalone, 3-4 parts of sea cucumber, 1-2 parts of shark fin, 5-6 parts of tendon, 1-2 parts of dried scallop, 4-5 parts of fish lips, 4-5 parts of dictyophora phalloidea, 3-4 parts of chicken, 2-3 parts of duck meat, 3-4 parts of scallop meat, 2-3 parts of pig bones, 1-5 parts of konjac glucomannan sol and 18-35 parts of seasoning matters.

2. The instant konjaku glucomannan Fotiaoqiang jelly as claimed in claim 1, wherein the seasonings comprise cooking wine, ginger, pricklyash peel, anise, shallot, salt, sugar, vinegar, soy sauce, oyster sauce and fennel.

3. The instant konjac glucomannan Buddha jumping wall jelly as claimed in claim 2, wherein the seasonings comprise the following raw materials in parts by weight:

1-3 parts of cooking wine, 3-5 parts of ginger, 2-4 parts of pepper, 2-4 parts of anise, 1-2 parts of onion sections, 2-3 parts of salt, 1-2 parts of white vinegar, 1-3 parts of white sugar, 2-3 parts of soy sauce, 1-3 parts of oyster sauce and 2-3 parts of fennel.

4. The instant konjac glucomannan Buddha jumping wall jelly as claimed in claim 1, wherein the konjac glucomannan sol is prepared by placing konjac glucomannan fine powder in ultrapure water, and then homogenizing and swelling at a constant temperature of 30-45 ℃ for 5-20 min.

5. The instant konjac glucomannan Buddha jumping wall jelly as claimed in claim 4, wherein the mass ratio of the konjac glucomannan fine powder to the ultrapure water is 1-5: 100-300.

6. The preparation method of the instant konjac glucomannan Buddha jumping wall jelly according to any one of claims 1-5, which comprises the following steps:

(1) pretreating raw materials, weighing the raw materials in proportion, fermenting abalone, sea cucumber, shark fin, dictyophora indusiata, scallop and scallop meat, fully cleaning the fermented abalone, sea cucumber, shark fin, scallop meat, fish lips, tendons, scallop and dictyophora indusiata, mixing, and placing in pure water for ultrasonic treatment for 0.5-1 h;

(2) taking out the ultrasonically treated raw materials, quickly boiling in water for 1-2min, taking out, putting into ice water for icing for 3-5min, taking out, draining, cutting into small pieces, then blanching chicken, duck and pig bones in boiling water for 2min calm lakelet to remove blood foam, taking out the raw materials for later use;

(3) adding seasonings into the raw materials treated in the step (2), pickling for 2-3h, draining surface water, putting into a vacuum stir-frying machine, stir-frying for 5-10min at the vacuum gauge pressure of-0.085-0.1 Mpa and the temperature of 150-;

(4) ultrahigh pressure treatment: draining oil from the raw material fried in the step (3), placing the raw material into a food-grade cooking bag, vacuumizing and sealing the bag, placing the bag into ultrahigh pressure equipment, carrying out ultrahigh pressure treatment on the fried raw material for 15-20min by using distilled water as a pressure transmission medium, wherein the treatment pressure is 200-300MPa, and taking out the raw material after the treatment is finished;

(5) high-pressure cooking: taking the raw materials subjected to the ultrahigh pressure treatment in the step (4), adding 80-100 parts by weight of water, decocting in a high-pressure reactor for 20-30min, taking out the raw materials, draining soup to obtain a high-pressure steamed Fotiaoqiang raw material, removing bones from chicken, duck and pig bones in the raw materials, and cutting into small pieces; filtering the soup material with the raw materials taken out through a 40-80 mesh sieve, and collecting filtrate to obtain the Futiaoqiang soup material for later use;

(6) preparing the Fotiaoqiang meat paste: taking the materials and the soup bases of the Fotiaoqiang steamed in the step (5), putting the materials and the soup bases into a beater, and stirring the materials and the soup bases for 30 to 60 seconds at the rotating speed of 41000rpm/min to obtain the Fotiaoqiang meat paste for later use;

(7) preparing a konjac glucomannan gel mixture: adding konjac glucomannan sol into the Fotiaoqiang meat paste prepared in the step (6), uniformly mixing according to a proportion, putting into a stirring pot, stirring and heating for 1-2 hours;

(8) and (3) entering a mold for shaping: when the temperature of the mixture prepared in the step (7) is reduced to 50-65 ℃, putting into a mold for shaping to prepare the konjac glucomannan Fotiaoqiang jelly;

(9) packaging: transferring into a steaming bag, sealing and packaging to obtain a bagged finished product.

7. The preparation method of the instant konjac glucomannan Buddha jumping wall jelly as claimed in claim 6, wherein the ultrasonic treatment in the step (1) has a frequency of 40-60KHz and a power of 80W.

8. The method for preparing the instant konjac glucomannan Buddha jumping wall jelly according to claim 6, wherein the heating temperature in the step (7) is 80 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of instant konjac glucomannan Fotiaoqiang jelly.

Background

The Buddha jumping wall is a traditional famous dish in Fuzhou of Fujian, and has a history of more than 100 years. The raw materials of the Buddha jumping wall are more than ten, such as abalone, sea cucumber, fish lips, yak skin glue, flower mushroom and the like, the sea cucumber fleshy-like sea cucumber wall is rich in nutrition and has the effects of promoting development, beautifying, delaying senescence, enhancing immunity and the like, but the cooking process of the traditional Buddha jumping wall is very exquisite, the manufacturing process is complicated, the product quality is easy to be unstable due to the difference of canning and duration of fire, the boiling time is more than 18 hours, fuel is consumed, the environment is not protected, most of the existing Buddha jumping wall products are supplied in a limited manner in a hotel in a signboard mode, the manufacturing method still depends on the long-term cooking experience of the famous kitchen of the local hotel, and the industrial.

The konjac glucomannan is derived from konjac which is a characteristic plant resource in China, has unique properties of high water retention, expansibility, thickening property, gel property and the like, is natural high-molecular soluble dietary fiber, has pure natural safety, is a superior product of all the dietary fibers, does not contain heat, has satiety, can reduce and delay the absorption of glucose, inhibits the synthesis of fatty acid, has excellent fat-reducing and weight-reducing effects, is suitable for being eaten by diabetics, and simultaneously has various effects of reducing blood fat, blood sugar, blood pressure and the like.

The Chinese patent application No. CN201910763439.2 discloses a method for manufacturing a nourishing and health preserving Buddha jumping wall, which introduces a method for manufacturing a nourishing and health preserving Buddha jumping wall, adopts pig chine, pig trotters, pig forehooves and the like to manufacture Buddha jumping wall golden soup, utilizes boron nitride, silicon carbide, silicon nitride, graphite and the like to manufacture a boiling container, and then packages and freezes the boiling container. The raw material composition is reasonable, the prepared Fotiaoqiang has good taste, but a novel boiling container is prepared, and the complexity of the process is further increased.

The Chinese patent application No. CN201610950765.0 discloses a Fotiaoqiang frozen conditioning bag and a processing technology thereof, which introduces a Fotiaoqiang frozen conditioning bag and a processing technology thereof, wherein beef tendon, sea cucumber, abalone, fish maw, sea snail slices and the like are taken as raw materials, the obtained frozen conditioning bag has stable product quality, long quality guarantee time at normal temperature and delicious taste, and can be cooked in a frozen state for 10-15 minutes after being bought by a consumer, but the raw materials in the manufacturing process have overlong foaming time and various raw material proportions, thereby limiting the popularization degree of the Fotiaoqiang frozen conditioning bag.

The Chinese patent application No. CN201210588799.1 discloses a Fotiaoqiang frozen product, which provides a Fotiaoqiang frozen product, wherein keel, fine meat, chicken feet, yellow-fat chicken and the like are used as raw materials for preparing soup, the soup after blending is automatically canned into a pot by a quantitative filling machine, the pot is put into a spiral single freezer after being cooled, the pot is quickly frozen into blocks and then is quickly frozen for the second time, and consumers can eat the product after slowly melting and heating after buying the product home, thus the product is easy and convenient, but the production process is complex, the economic benefit is not high, and the product is not suitable for large-scale production.

Therefore, with the continuous improvement of the quality of life, nowadays of fast-paced development, a Buddha jumping wall product which is convenient and fast to eat is urgently needed to meet the increasing beautiful life needs of people.

Disclosure of Invention

Based on the situation, the invention aims to provide the instant konjac glucomannan Fotiaoqiang jelly which is convenient to carry and eat and has the advantages of low calorie and high nutritional value compared with the Fotiaoqiang products on the market.

The invention relates to an instant konjac glucomannan Fotiaoqiang jelly which comprises the following raw materials in parts by weight:

3-4 parts of abalone, 3-4 parts of sea cucumber, 1-2 parts of shark fin, 5-6 parts of tendon, 1-2 parts of dried scallop, 4-5 parts of fish lips, 4-5 parts of dictyophora phalloidea, 3-4 parts of chicken, 2-3 parts of duck meat, 3-4 parts of scallop meat, 2-3 parts of pig bones, 1-5 parts of konjac glucomannan sol and 18-35 parts of seasoning matters.

Preferably, the seasonings comprise cooking wine, ginger, pepper, anise, scallion, salt, sugar, vinegar, soy sauce, oyster sauce and fennel. The seasoning comprises the following raw materials in parts by weight:

1-3 parts of cooking wine, 3-5 parts of ginger, 2-4 parts of pepper, 2-4 parts of anise, 1-2 parts of onion sections, 2-3 parts of salt, 1-2 parts of white vinegar, 1-3 parts of white sugar, 2-3 parts of soy sauce, 1-3 parts of oyster sauce and 2-3 parts of fennel.

Preferably, the konjac glucomannan sol is prepared by placing konjac glucomannan fine powder into ultrapure water, and then carrying out constant-temperature homogenization and swelling for 5-20min at the temperature of 30-45 ℃.

Further preferably, the mass ratio of the konjac glucomannan fine powder to the ultrapure water is 1-5: 100-300.

The invention also aims to provide a preparation method of the instant konjac glucomannan Buddha jumping wall jelly, which comprises the following steps:

(1) pretreating raw materials, weighing the raw materials in proportion, fermenting abalone, sea cucumber, shark fin, dictyophora indusiata, scallop and scallop meat, fully cleaning the fermented abalone, sea cucumber, shark fin, scallop meat, fish lips, tendons, scallop and dictyophora indusiata, mixing, and placing in pure water for ultrasonic treatment for 0.5-1 h;

(2) taking out the ultrasonically treated raw materials, quickly boiling in water for 1-2min, taking out, putting into ice water for icing for 3-5min, taking out, draining, cutting into small pieces, then blanching chicken, duck and pig bones in boiling water for 2min calm lakelet to remove blood foam, taking out the raw materials for later use;

(3) adding seasonings into the raw materials treated in the step (2), pickling for 2-3h, draining surface water, putting into a vacuum stir-frying machine, stir-frying for 5-10min at the vacuum gauge pressure of-0.085-0.1 Mpa and the temperature of 150-;

(4) ultrahigh pressure treatment: draining oil from the raw material fried in the step (3), placing the raw material into a food-grade cooking bag, vacuumizing and sealing the bag, placing the bag into ultrahigh pressure equipment, carrying out ultrahigh pressure treatment on the fried raw material for 15-20min by using distilled water as a pressure transmission medium, wherein the treatment pressure is 200-300MPa, and taking out the raw material after the treatment is finished;

(5) high-pressure cooking: taking the raw materials subjected to the ultrahigh pressure treatment in the step (4), adding 80-100 parts by weight of water, decocting in a high-pressure reactor for 20-30min, taking out the raw materials, draining soup to obtain a high-pressure steamed Fotiaoqiang raw material, removing bones from chicken, duck and pig bones in the raw materials, and cutting into small pieces; filtering the soup material with the raw materials taken out through a 40-80 mesh sieve, and collecting filtrate to obtain the Futiaoqiang soup material for later use;

(6) preparing the Fotiaoqiang meat paste: taking the materials and the soup bases of the Fotiaoqiang steamed in the step (5), putting the materials and the soup bases into a beater, and stirring the materials and the soup bases for 30 to 60 seconds at the rotating speed of 41000rpm/min to obtain the Fotiaoqiang meat paste for later use;

(7) preparing a konjac glucomannan gel mixture: adding konjac glucomannan sol into the Fotiaoqiang meat paste prepared in the step (6), uniformly mixing according to a proportion, putting into a stirring pot, stirring and heating for 1-2 hours;

(8) and (3) entering a mold for shaping: when the temperature of the mixture prepared in the step (7) is reduced to 50-65 ℃, putting into a mold for shaping to prepare the konjac glucomannan Fotiaoqiang jelly;

(9) packaging: transferring into a steaming bag, sealing and packaging to obtain a bagged finished product.

Preferably, the ultrasonic treatment in the step (1) has the frequency of 40-60KHz and the power of 80W.

Preferably, the heating temperature of step (7) is 80 ℃.

Compared with the prior art, the invention discloses the following technical effects: the invention provides an instant konjac glucomannan Buddha jumping wall jelly which is prepared by utilizing the gel property of konjac glucomannan, forming elastic gel under the cooling condition after heating and supplementing abalone, sea cucumber, shark fin, scallop and the like, and has fine taste, rich nutrition, low calorie and high nutritive value. Compared with the traditional process, the raw material treatment method of the invention is simple and convenient, the preparation process is simple, the equipment requirement is lower, and the method is suitable for industrial production. Meanwhile, the product can be eaten after being unpacked, is suitable for both the old and the young, has high nutritive value, can be stored for a longer time compared with the traditional Fotiaoqiang product, and has wide industrial production prospect.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

An instant konjac glucomannan Fotiaoqiang jelly is composed of the following raw materials in parts by weight:

4 parts of abalone, 3 parts of sea cucumber, 1 part of shark fin, 5 parts of tendon, 1 part of dried scallop, 4 parts of fish lip, 4 parts of dictyophora phalloidea, 3 parts of chicken, 2 parts of duck meat, 3 parts of scallop meat, 3 parts of pig bone, 5 parts of konjac glucomannan sol and 30 parts of seasoning.

The seasoning comprises the following raw materials in parts by weight:

1 part of cooking wine, 3 parts of ginger, 2 parts of pepper, 4 parts of anise, 1 part of onion sections, 2 parts of salt, 1 part of white vinegar, 1 part of white sugar, 2 parts of soy sauce, 1 part of oyster sauce and 2 parts of fennel.

The preparation method of the instant konjac glucomannan Fotiaoqiang jelly comprises the following steps:

(1) pretreating raw materials, weighing the raw materials in proportion, then fermenting abalone, sea cucumber, shark fin, dictyophora indusiata, scallop and scallop meat, fully cleaning the fermented abalone, sea cucumber, shark fin, scallop meat, fish lips, tendons, scallop and dictyophora indusiata, mixing, and placing in pure water for ultrasonic treatment for 0.5h, wherein the ultrasonic treatment frequency is 40KHz, and the power is 80W;

(2) taking out the ultrasonically treated raw materials, blanching in water for 1min, taking out, putting into ice water, icing for 3-5min, taking out, draining, cutting into small pieces, blanching chicken, duck and pig bone in boiling water for 2min calm lakelet to remove blood foam, and taking out the raw materials for later use;

(3) adding seasonings into the raw materials treated in the step (2), pickling for 2-3h, draining surface water, putting into a vacuum stir-frying machine, stir-frying for 5min at the vacuum gauge pressure of-0.085 Mpa and the temperature of 150 ℃ and the stir-frying rotating speed of 80r/min, and taking out for later use;

(4) ultrahigh pressure treatment: draining oil from the raw material fried in the step (3), putting the raw material into a food-grade cooking bag, vacuumizing and sealing the bag, putting the bag into ultrahigh pressure equipment, carrying out ultrahigh pressure treatment on the fried raw material for 15min by using distilled water as a pressure transmission medium, wherein the treatment pressure is 200MPa, and taking out the raw material after the treatment is finished;

(5) high-pressure cooking: taking the raw materials subjected to the ultrahigh pressure treatment in the step (4), adding 80-100 parts by weight of water, decocting in a high-pressure reactor for 20min, taking out the raw materials, draining soup to obtain a high-pressure cooked Fotiaoqiang raw material, removing bones from chicken, duck and pig bones in the raw materials, and cutting into small pieces; filtering the soup material with the raw materials taken out through a 40-mesh sieve, and collecting filtrate to obtain the Futiaoqiang soup material for later use;

(6) preparing the Fotiaoqiang meat paste: taking the materials and the soup bases of the Fotiaoqiang steamed in the step (5), putting the materials and the soup bases into a beater, and stirring the materials and the soup bases for 30s at the rotating speed of 41000rpm to obtain the Fotiaoqiang meat paste for later use;

(7) preparing a konjac glucomannan gel mixture: adding konjac glucomannan sol into the Fotiaoqiang meat paste prepared in the step (6), uniformly mixing according to a proportion, putting into a stirring pot, stirring and heating for 1h, wherein the heating temperature is 80 ℃;

(8) and (3) entering a mold for shaping: when the temperature of the mixture prepared in the step (7) is reduced to 50 ℃, putting the mixture into a mold for shaping to prepare the konjac glucomannan Fotiaoqiang jelly;

(9) packaging: transferring into a steaming bag, sealing and packaging to obtain a bagged finished product.

Example 2

An instant konjac glucomannan Fotiaoqiang jelly is composed of the following raw materials in parts by weight:

3 parts of abalone, 3 parts of sea cucumber, 1 part of shark fin, 5 parts of tendon, 1 part of dried scallop, 4 parts of fish lip, 4 parts of dictyophora phalloidea, 3 parts of chicken, 2 parts of duck meat, 3 parts of scallop meat, 2 parts of pig bone, 4 parts of konjac glucomannan sol and 35 parts of seasoning.

The seasoning comprises the following raw materials in parts by weight:

2 parts of cooking wine, 4 parts of ginger, 3 parts of pepper, 3 parts of anise, 2 parts of onion sections, 3 parts of salt, 2 parts of white vinegar, 2 parts of white sugar, 3 parts of soy sauce, 2 parts of oyster sauce and 3 parts of fennel.

The preparation method of the instant konjac glucomannan Fotiaoqiang jelly comprises the following steps:

(1) pretreating raw materials, weighing the raw materials in proportion, fermenting abalone, sea cucumber, shark fin, dictyophora indusiata, scallop and scallop meat, fully cleaning the fermented abalone, sea cucumber, shark fin, scallop meat, fish lips, tendons, scallop and dictyophora indusiata, mixing, and placing in pure water for ultrasonic treatment for 0.8 h;

(2) taking out the ultrasonically treated raw materials, quickly boiling in water for 90s, taking out, putting into ice water, icing for 4min, taking out, draining, cutting into small pieces, then blanching chicken, duck and pig bones in boiling water for 2min calm lakelet to remove blood foam, and taking out the raw materials for later use;

(3) adding seasonings into the raw materials treated in the step (2), pickling for 2.5h, draining surface water, putting into a vacuum stir-frying machine, stir-frying for 8min at the vacuum gauge pressure of 0.085Mpa and the temperature of 165 ℃ and the stir-frying rotating speed of 90r/min, and taking out for later use;

(4) ultrahigh pressure treatment: draining oil from the raw material fried in the step (3), putting the raw material into a food-grade cooking bag, vacuumizing and sealing the bag, putting the bag into ultrahigh pressure equipment, carrying out ultrahigh pressure treatment on the fried raw material for 18min by using distilled water as a pressure transmission medium, wherein the treatment pressure is 250MPa, and taking out the raw material after the treatment is finished;

(5) high-pressure cooking: taking the raw materials subjected to the ultrahigh pressure treatment in the step (4), adding 90 parts by weight of water, decocting in a high-pressure reactor for 25min, taking out the raw materials, draining soup to obtain a high-pressure cooked Fotiaoqiang raw material, removing bones from chicken, duck and pig bones in the raw materials, and cutting into small pieces; filtering the soup material with the raw materials taken out through a 60-mesh sieve, and collecting filtrate to obtain the Futiaoqiang soup material for later use;

(6) preparing the Fotiaoqiang meat paste: taking the materials and the soup bases of the Fotiaoqiang steamed in the step (5), putting the materials and the soup bases into a beater, and stirring for 45s at the rotating speed of 41000rpm/min to obtain Fotiaoqiang meat paste for later use;

(7) preparing a konjac glucomannan gel mixture: adding konjac glucomannan sol into the Fotiaoqiang meat paste prepared in the step (6), uniformly mixing according to a proportion, putting into a stirring pot, stirring and heating for 1.5h, wherein the heating temperature is 80 ℃;

(8) and (3) entering a mold for shaping: when the temperature of the mixture prepared in the step (7) is reduced to 60 ℃, putting the mixture into a mold for shaping to prepare the konjac glucomannan Fotiaoqiang jelly;

(9) packaging: transferring into a steaming bag, sealing and packaging to obtain a bagged finished product.

Example 3

An instant konjac glucomannan Fotiaoqiang jelly is composed of the following raw materials in parts by weight:

4 parts of abalone, 4 parts of sea cucumber, 2 parts of shark fin, 6 parts of tendon, 1 part of dried scallop, 4 parts of fish lip, 5 parts of dictyophora phalloidea, 3 parts of chicken, 2 parts of duck meat, 3 parts of scallop meat, 3 parts of pig bone, 1 part of konjac glucomannan sol and 18 parts of seasoning.

The seasoning comprises the following raw materials in parts by weight:

1 part of cooking wine, 5 parts of ginger, 4 parts of pepper, 4 parts of anise, 2 parts of onion sections, 3 parts of salt, 2 parts of white vinegar, 3 parts of white sugar, 3 parts of soy sauce, 3 parts of oyster sauce and 3 parts of fennel.

The preparation method of the instant konjac glucomannan Fotiaoqiang jelly comprises the following steps:

(1) pretreating raw materials, weighing the raw materials in proportion, fermenting abalone, sea cucumber, shark fin, dictyophora indusiata, scallop and scallop meat, fully cleaning the fermented abalone, sea cucumber, shark fin, scallop meat, fish lips, tendons, scallop and dictyophora indusiata, mixing, and placing in pure water for ultrasonic treatment for 1 h;

(2) taking out the ultrasonically treated raw materials, quickly boiling in water for 2min, taking out, putting into ice water, icing for 5min, taking out, draining, cutting into small pieces, then blanching chicken, duck and pig bones in boiling water for 2min calm lakelet to remove blood foam, and taking out the raw materials for later use;

(3) adding seasonings into the raw materials treated in the step (2), pickling for 3h, draining surface water, putting into a vacuum stir-frying machine, stir-frying for 10min at the vacuum gauge pressure of 0.1Mpa, the temperature of 150-;

(4) ultrahigh pressure treatment: draining oil from the raw material fried in the step (3), putting the raw material into a food-grade cooking bag, vacuumizing and sealing the bag, putting the bag into ultrahigh pressure equipment, carrying out ultrahigh pressure treatment on the fried raw material for 20min by using distilled water as a pressure transmission medium, wherein the treatment pressure is 300MPa, and taking out the raw material after the treatment is finished;

(5) high-pressure cooking: taking the raw materials subjected to the ultrahigh pressure treatment in the step (4), adding 100 parts by weight of water, decocting in a high-pressure reactor for 30min, taking out the raw materials, draining soup to obtain a high-pressure cooked Fotiaoqiang raw material, removing bones from chicken, duck and pig bones in the raw materials, and cutting into small pieces; filtering the soup material with the raw materials taken out through a 80-mesh sieve, and collecting filtrate to obtain the Futiaoqiang soup material for later use;

(6) preparing the Fotiaoqiang meat paste: taking the materials and the soup bases of the Fotiaoqiang steamed in the step (5), putting the materials and the soup bases into a beater, and stirring for 60s at the rotating speed of 41000rpm/min to obtain Fotiaoqiang meat paste for later use;

(7) preparing a konjac glucomannan gel mixture: adding konjac glucomannan sol into the Fotiaoqiang meat paste prepared in the step (6), uniformly mixing according to a proportion, putting into a stirring pot, stirring and heating for 2 hours, wherein the heating temperature is 80 ℃;

(8) and (3) entering a mold for shaping: when the temperature of the mixture prepared in the step (7) is reduced to 65 ℃, putting the mixture into a mold for shaping to prepare the konjac glucomannan Fotiaoqiang jelly;

(9) packaging: transferring into a steaming bag, sealing and packaging to obtain a bagged finished product.

The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. For the system disclosed by the embodiment, the description is relatively simple because the system corresponds to the method disclosed by the embodiment, and the relevant points can be referred to the method part for description.

The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.