DEVIL'S TONGUE FOR SALAD, USING AS RAW MATERIAL, DEVIL'S TONGUE POWDER, GLUCOMANNAN OR STARCH, ARROWROOT STARCH, THICKENING POLYSACCHARIDE, AGAR, AND CALCIUM HYDROXIDE
PROBLEM TO BE SOLVED: To provide a method for producing devil's tongue free from breaking into pieces while cooking even boiling twice, having taste soaked well, less syneresis and excellent water retention, freezable as it is or even after cooking, and eatable in a raw state without hot-water washing. SOLUTION: This method for producing the devil's tongue comprises in the production process of normal devil's tongue, using mixing of 1%-5,000% of starch and 0.01%-5,000% of arrowroot starch, thickening polysaccharide, agar and calcium hydroxide with glucomannnan or devil's tongue powder as the raw material. The mixing is used in the production process of normal dry arrowroot starch noodle/dry strips of bean-jelly, and freeze dry devil's tongue or dry devil's tongue. COPYRIGHT: (C)2008,JPO&INPIT
