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Konjac history

Konjac history

  • Categories:Knowledge
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  • Time of issue:2019-02-13 16:25
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(Summary description) China as early as more than two thousand years ago began to cultivate konjac, eating history is also quite long, legend has it that a long time ago, Sichuan Mount Emei Taoist, with konjac tuber starch production of snow konjac tofu, brown yellow, its shape resembles a porous sponge, delicious taste, flavor, for Mount Emei a treasure. Later, konjac spread from China to Japan, loved by the Japanese, almost every family must eat every meal, until now is still the most popular Japanese folk elegant food, and the Japanese Ministry of Health and Welfare also clearly stipulates that primary and secondary school students must have konjac food in the meal. Japan is now the world's largest consumer of konjac food. Konjac, also known as konjac, is a perennial herb that grows in mountains between 250 and 2500 meters above sea level. Konjac has special requirements for growing environment, mainly distributed in Southeast Asia and Africa and other places, the Americas and Europe has not been recorded planting. In terms of output and scale, konjac is mainly distributed in China, Japan, Myanmar, Vietnam, Indonesia and other countries. Japan has more than 1500 years of planting and eating history, more than 100 years of fine powder processing history, while China has more than 2000 years of folk planting history, but the real fine powder processing only began in the mid-1980s. According to compendium of Materia Medica, our ancestors used konjac to cure diseases more than 2,000 years ago. Konjac contains amino acids, a variety of mineral trace elements and rich food fiber, konjac low heat, low fat, low sugar, obesity, hypertension, diabetes can be said to be a kind of first class not only satiate, but also healthy food. Our country folk planting and processing edible konjac has 200 years of history, but before only in a few mountainous areas sporadic food, in the past more than 20 years, with the development of economy, people's living standards improve, diet from the past full nutrition type to the present food health care type, konjac food industry has a greater development. China now has 15 provinces began to scale cultivation and processing edible konjac. Konjac is also eaten in many countries around the world. Among them, Japan is the most abundant, with an average of 0.6Kg of konjac food per person per day. In the mid-1990s, it was widely believed that the cultivation, processing and research level of Konjac in China was at least 15 years behind that in Japan. But in recent years, the domestic increased the intensity of konjac research, konjac processing technology continues to improve, a variety of professional equipment continues to improve, the quality of the product has been significantly improved, its application research level is changing with each passing day. There are more than 130 konjac varieties confirmed now, 21 kinds of which are distributed in China, 9 kinds of which are endemic to China (there are also 30 kinds of which in China, 13 kinds of which are endemic to China). Konjac is the most valuable ingredient in grape mannan (KGM), konjac can provide a large amount of the main economic crops of glucomannan. But not all varieties can synthesize KGM. The varieties with abundant KGM mainly include konjac flower, white konjac, konjac sparsely hairy, dongchuan konjac, etc. The quality of white konjac is the best, and the content of KGM is higher than that of Konjac, but the yield of konjac is higher than that of white konjac, and it is more suitable for cultivation in vast mountainous areas. At present, a large number of Chinese plants and processing is konjac.

Konjac history

(Summary description)

China as early as more than two thousand years ago began to cultivate konjac, eating history is also quite long, legend has it that a long time ago, Sichuan Mount Emei Taoist, with konjac tuber starch production of snow konjac tofu, brown yellow, its shape resembles a porous sponge, delicious taste, flavor, for Mount Emei a treasure. Later, konjac spread from China to Japan, loved by the Japanese, almost every family must eat every meal, until now is still the most popular Japanese folk elegant food, and the Japanese Ministry of Health and Welfare also clearly stipulates that primary and secondary school students must have konjac food in the meal. Japan is now the world's largest consumer of konjac food.
Konjac, also known as konjac, is a perennial herb that grows in mountains between 250 and 2500 meters above sea level. Konjac has special requirements for growing environment, mainly distributed in Southeast Asia and Africa and other places, the Americas and Europe has not been recorded planting. In terms of output and scale, konjac is mainly distributed in China, Japan, Myanmar, Vietnam, Indonesia and other countries. Japan has more than 1500 years of planting and eating history, more than 100 years of fine powder processing history, while China has more than 2000 years of folk planting history, but the real fine powder processing only began in the mid-1980s.
According to compendium of Materia Medica, our ancestors used konjac to cure diseases more than 2,000 years ago. Konjac contains amino acids, a variety of mineral trace elements and rich food fiber, konjac low heat, low fat, low sugar, obesity, hypertension, diabetes can be said to be a kind of first class not only satiate, but also healthy food.
Our country folk planting and processing edible konjac has 200 years of history, but before only in a few mountainous areas sporadic food, in the past more than 20 years, with the development of economy, people's living standards improve, diet from the past full nutrition type to the present food health care type, konjac food industry has a greater development. China now has 15 provinces began to scale cultivation and processing edible konjac. Konjac is also eaten in many countries around the world. Among them, Japan is the most abundant, with an average of 0.6Kg of konjac food per person per day. In the mid-1990s, it was widely believed that the cultivation, processing and research level of Konjac in China was at least 15 years behind that in Japan. But in recent years, the domestic increased the intensity of konjac research, konjac processing technology continues to improve, a variety of professional equipment continues to improve, the quality of the product has been significantly improved, its application research level is changing with each passing day. There are more than 130 konjac varieties confirmed now, 21 kinds of which are distributed in China, 9 kinds of which are endemic to China (there are also 30 kinds of which in China, 13 kinds of which are endemic to China). Konjac is the most valuable ingredient in grape mannan (KGM), konjac can provide a large amount of the main economic crops of glucomannan. But not all varieties can synthesize KGM. The varieties with abundant KGM mainly include konjac flower, white konjac, konjac sparsely hairy, dongchuan konjac, etc. The quality of white konjac is the best, and the content of KGM is higher than that of Konjac, but the yield of konjac is higher than that of white konjac, and it is more suitable for cultivation in vast mountainous areas. At present, a large number of Chinese plants and processing is konjac.


  • Categories:Knowledge
  • Author:
  • Origin:
  • Time of issue:2019-02-13 16:25
  • Views:
Information

China as early as more than two thousand years ago began to cultivate konjac, eating history is also quite long, legend has it that a long time ago, Sichuan Mount Emei Taoist, with konjac tuber starch production of snow konjac tofu, brown yellow, its shape resembles a porous sponge, delicious taste, flavor, for Mount Emei a treasure. Later, konjac spread from China to Japan, loved by the Japanese, almost every family must eat every meal, until now is still the most popular Japanese folk elegant food, and the Japanese Ministry of Health and Welfare also clearly stipulates that primary and secondary school students must have konjac food in the meal. Japan is now the world's largest consumer of konjac food.
Konjac, also known as konjac, is a perennial herb that grows in mountains between 250 and 2500 meters above sea level. Konjac has special requirements for growing environment, mainly distributed in Southeast Asia and Africa and other places, the Americas and Europe has not been recorded planting. In terms of output and scale, konjac is mainly distributed in China, Japan, Myanmar, Vietnam, Indonesia and other countries. Japan has more than 1500 years of planting and eating history, more than 100 years of fine powder processing history, while China has more than 2000 years of folk planting history, but the real fine powder processing only began in the mid-1980s.
According to compendium of Materia Medica, our ancestors used konjac to cure diseases more than 2,000 years ago. Konjac contains amino acids, a variety of mineral trace elements and rich food fiber, konjac low heat, low fat, low sugar, obesity, hypertension, diabetes can be said to be a kind of first class not only satiate, but also healthy food.
Our country folk planting and processing edible konjac has 200 years of history, but before only in a few mountainous areas sporadic food, in the past more than 20 years, with the development of economy, people's living standards improve, diet from the past full nutrition type to the present food health care type, konjac food industry has a greater development. China now has 15 provinces began to scale cultivation and processing edible konjac. Konjac is also eaten in many countries around the world. Among them, Japan is the most abundant, with an average of 0.6Kg of konjac food per person per day. In the mid-1990s, it was widely believed that the cultivation, processing and research level of Konjac in China was at least 15 years behind that in Japan. But in recent years, the domestic increased the intensity of konjac research, konjac processing technology continues to improve, a variety of professional equipment continues to improve, the quality of the product has been significantly improved, its application research level is changing with each passing day. There are more than 130 konjac varieties confirmed now, 21 kinds of which are distributed in China, 9 kinds of which are endemic to China (there are also 30 kinds of which in China, 13 kinds of which are endemic to China). Konjac is the most valuable ingredient in grape mannan (KGM), konjac can provide a large amount of the main economic crops of glucomannan. But not all varieties can synthesize KGM. The varieties with abundant KGM mainly include konjac flower, white konjac, konjac sparsely hairy, dongchuan konjac, etc. The quality of white konjac is the best, and the content of KGM is higher than that of Konjac, but the yield of konjac is higher than that of white konjac, and it is more suitable for cultivation in vast mountainous areas. At present, a large number of Chinese plants and processing is konjac.

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