• Categories:Knowledge
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• Time of issue:2019-02-13 16:25
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(Summary description) 1. Introduction of raw materials Konjac is a beneficial alkaline food, to eat too much animal acidic food, with konjac, can achieve food acid, alkali balance, good for human health. Konjac is the general name of araceae konjac genus plant, mainly produced in the eastern hemisphere tropical, subtropical, China is one of the origin, Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan and other provinces are distributed in mountainous areas. Konjac has many kinds, according to statistics, there are more than 260 varieties in the world, and there are 19 kinds recorded in China, among which 8 kinds are unique to China. Konjac underground tuber oblate round, just like a large size water chestnut, nutrition is very rich, contains a variety of vitamins and potassium, phosphorus, selenium and other mineral elements, also contains human need konjac polysaccharide, and has the characteristics of low calorie, low fat and high cellulose. Konjac food not only tastes delicious, pleasant taste, in recent years, popular all over the world, and is known as "magic food", "magic food", "health food". But konjac whole plant toxic, with tubers for the most, after poisoning the tongue, throat burning, itching pain, swelling, folk with vinegar and ginger juice a little, oral or gargle can be rescued. So konjac before eating must be ground, cooking, rinsing and other processing process detoxification. 2. Nutritional analysis 1. Moisten bowel laxation, reduce the absorption of fat: konjac fiber can promote gastrointestinal peristalsis, moisten bowel laxation; 2. Satisfy hunger and satiate: Konjac is low-heat food. The grapevine mannan contained in konjac will absorb water and expand, which can be increased to 30 ~ 100 times of its original volume, so that it feels full after eating and does not gain weight while satisfying the pleasure of eating. 3. Relevant people It is an ideal food for the general population, especially those with diabetes and obesity. 4. Production guidance Konjac production method: the konjac bulb root grinding into powder after adding water, made texture such as glue glue shape, and then add alkaline substances such as lime, so that it can be solidified. 1. Raw konjac is poisonous. It must be cooked for more than 3 hours before eating. 2. Do not eat medicinal residues to avoid poisoning; 3. Konjac underground tubers can be processed into konjac powder for eating, and can be made into konjac tofu, konjac noodle, konjac bread, konjac meat slices, juice konjac silk and other foods.