How to choose konjac food What kind of ingredients is konjac

I bought it in **, and the store sells Qunyi konjac, which is the konjac silk knot and tofu you said. It seems to be a direct product from the manufacturer, and the date of delivery is recent, and there are many varieties, and if you buy it now, you will also get a recipe. I have bought several products online, but the most satisfying is Qunyi's one, which tastes very Q, and I heard that their products are exported, and METRO's supermarkets sell them, so it is reassuring.

The konjac noodles you said are indeed possible, konjac contains a large amount of glucomannan, low calorie and high dietary fiber, and has the characteristics of water absorption and expansion, so eating a small amount will produce a feeling of satiety and achieve the purpose of controlling the amount of food. I heard that many ** medicines on the market are made of konjac.

In addition, the benefits of konjac are indeed numerous. In addition, it can also moisten the intestines, detoxify and nourish the skin, lower blood lipids, which can be eaten by diabetics, and can also improve the body's immunity and fight cancer. You can introduce it in more detail, hehe.

Hello: Because it is processed.

So the calories of konjac products have increased.

And also. The calories of konjac are 7 calories per 100 grams.

Your "konjac dried I know 4 kcal per gram" should not be right. Absolutely not so much.

The calories of konjac vermicelli are about 18 calories and 100 grams.

The konjac wand has more calories, which is 50 calories per 100 grams.

The calories of konjac noodles are 43 calories per 100 grams.

The calorie of konjac cheese is 98 calories 100 grams [different varieties, there will be differences] I don't know much about dried konjac. I just know a rough idea. Don't dare to talk nonsense.

Hehe. Konjac is a good thing. It fills your stomach. And again**.

Hehe. Is the landlord still satisfied with me?

Is there anything else you don't understand.

Konjac is a camp-type food similar to taro.

Many people will see konjac in life, generally speaking, it is a kind of taro-like food, rich in starch, cellulose, protein and other nutrients, and the calorie is very low, it is not only delicious to eat, but also can play a beautiful role in the human body, it is best to steam it for three hours before eating.

Types of konjac

The underground tubers of konjac are oblate, large, with thick petioles, cylindrical, light green, dark purple spots, palmate compound leaves, and white inside.

Konjac is a perennial herbaceous plant. Tubers oblate spherical, diameter, somewhat concave at the top**, dark reddish-brown; There are many fleshy roots and fibrous fibrous roots around the neck.

The petiole is 0 cm long, 35 cm thick at the base, yellowish-green, smooth, with greenish-brown or white patches. Leaves green, 3-lobed; The sock rotten inflorescence stalk is long cm, coarse, and the color is the same as the petioles. The flowers are dark purple, the berries are spherical or oblate-spherical, and yellow-green when ripe.

The flowering period is 46 months, and the fruiting period is 89 months.

There are generally two types of leaves, including large compound leaves and scaly leaves, which grow a compound leaf at each growth cycle. Konjac usually grows next to forest edges and valleys, and is very common in many areas of China, mainly in the southeast region, Sichuan and other regions.

The types of konjac flour are broadly divided into 3 categories. Konjac fine powder, konjac powder, konjac purified powder (also known as konjac gum).Among them, the particle size of fine powder is 45-100 mesh.

There are many impurities, which is suitable for the processing of konjac products. Not suitable for direct use. It has a unique smell of konjac.

The particle size of the powder is 100-120 mesh. It has a smell peculiar to konjac. Suitable for direct consumption.

The particle size of the purified powder is greater than 120 mesh. Almost odorless. It can be taken directly.

A few simple ways to identify:

First, distinguish from the color. The fine powder is very dark in color and brown in color. There are many impurities and coarse particles. The micronized powder is slightly darker white. There are small black and yellow dots in the middle. The color of the purified micronized powder is off-white. Virtually no impurities. The powder particles are uniform and instantaneous.

Second, distinguish from the smell. Fine-powdered konjac has a unique smell and a great smell. It's fishy. Micronized powder has a slight odor. Purified micronized powder has almost no odor.

Third, distinguish from **. There is also ** to the lowest fine powder. Micronized in the center. Purified micronized powder is the most expensive. The ex-factory price of the super-purified micro-powder is twice that of the super-grade micro-powder. The shelf life is 2 years. It cannot be frozen, and it should be stored at room temperature to prevent moisture.

Konjac products include: konjac tofu, konjac vermicelli, konjac cake, etc.

As a traditional food, konjac tofu has a unique taste and flavor, simple production method and strong operability, and can be made with konjac essence powder and fresh konjac.

Konjac vermicelli is generally made from crops with high starch content, and its raw materials mainly include beans such as mung beans, cereals such as rice, potatoes such as sweet potatoes, potatoes, etc., and these single starch vermicelli usually have problems such as easy breakage, fragility, and muddy soup. Using the gelling, sticky, thickening and stabilizing properties of konjac glucomannan and other starches, the combination of konjac flour and other starches can replace alum to improve the elasticity and toughness of vermicelli.

Konjac cake is a cake made by using the gelatinity, thickening, stability, water holding capacity and other characteristics of konjac glucomannan to add konjac powder to the traditional cake production process, and by optimizing the formula and improving the process.

1. Industry.

Konjac glucomannan can be used as an adhesive additive for papermaking, printing glue, rubber, ceramics and photographic film;

In the petroleum industry, it can be used as drilling mud treatment agent and pressure fluid injection agent, effectively improving the quality of the project and the construction progress;

In bioengineering, it can be made into colloids for electrophoresis separation;

In the textile industry, it is used as a slurry for wool, linen and cotton yarn, a printing and dyeing paste for silk double-sided transmission and a softener for post-processing; used as a flavor preservation agent in tobacco processing; used as an additive for skin cream and shampoo in the cosmetics industry;

It can be used as an embedding material for fungicides in wastewater treatment, so that the fungicides can be released slowly;

It can be used as a dust-proof agent in construction, which is mixed with alkali and surfactant and sprayed on the surface of buildings and roads to be demolished, which can prevent dust from being generated during construction;

After esterification, molding, saponification and cross-linking in chemical industry, it can be used as a chromatography packing material for ion exchange chromatography; Chemically modified and activated, it can be used to immobilize enzymes or cell carriers.

Konjac is used as a raw material and its essence is refined through a special process, which can be made into konjac cotton, which is used to wash the face and massage the skin.

2. Agriculture. After konjac glucomannan is dissolved in water, it forms a gelatinous solution, and fruits and vegetables are coated with konjac glucomannan to form a colorless and transparent semi-permeable film on the surface, which can effectively prevent O2 from entering the fruit and slow down the outward diffusion of CO2 produced by fruit and vegetable respiration, so as to effectively achieve the effect of preservation.

Konjac glucomannan can also be used as an animal feed additive. The aquatic animal feed made of it has good water stability, the loss rate and crude protein loss rate of pellet material are very small, and it can still maintain a certain hardness and elasticity in water.

3. Medicinal. Efficacy: Konjac is cold, pungent and toxic; It can invigorate blood and dispel blood stasis, detoxify and reduce swelling, widen the intestine and laxative, dissolve phlegm and soften firmness; It is mainly used to lower blood pressure, blood sugar, sputum nucleus, injury and bruising, constipation, abdominal pain, sore throat, swollen and sore gums, etc. In addition, konjac also has the functions of calcium supplementation, salt balance, stomach cleansing, intestinal rectification, and detoxification.

The largest content of grape mannan in konjac has a strong swelling force, which exceeds the viscosity of any kind of vegetable gum, which can fill the stomach and intestines, eliminate hunger, and because of the negligible calorie content, it can control weight and achieve the purpose of bodybuilding;

Konjac contains a gel-like chemical that has the magic of preventing cancer and fighting cancer. As long as the mature konjac is simply extracted and separated to make konjac powder, and then the powder is heated with water, konjac gel can be produced. After this gel is eaten into the body, it can form a translucent membrane coating, which adheres to the intestinal wall and hinders the absorption of various harmful substances, especially carcinogens, so konjac is also known as "anti-cancer magic clothing";

Konjac also contains a natural antibiotic, with konjac powder as the main raw material, with other raw materials to make food, konjac can form an antibacterial film on the surface of food, can prevent bacterial invasion, prolong storage time, play a role in keeping fresh and antibacterial.

Konjac purchase skills: choose according to the shape, observe whether there is damage on the surface, choose the one with less soil, and pinch the konjac by hand.

1. Selection according to the shape: The shape of high-quality konjac is oblate and round, and the shape is not particularly regular, and there are often potholes on the surface, and most of the konjac with a particularly smooth surface are problematic.

2. Observe whether there is damage on the surface: because konjac grows underground, it is likely to damage its surface when digging it out.

3. Choose one with less soil: When many merchants sell konjac, they will not clean up the soil on the surface of konjac, because this can make the quality of konjac heavier.

4. Pinch konjac by hand: In a humid environment, konjac is very easy to deteriorate, and the deteriorated konjac feels softer to the touch.

Uses of konjac:

1. Konjac is ground and boiled to become traditional konjac tofu, which contains polypeptides, collagen, inorganic salts, cellulose, antigens, vitamins, and fatigue, nourishing yin and kidneys, and has the ability to relieve menstrual anxiety, delay menopause, remove acne and maintain youth.

2. Konjac flour can be used to make konjac noodles Qi Chengzhou, konjac full seat, dried konjac, konjac cookies, konjac cake, konjac shrimp, konjac silk knots, konjac snacks, konjac jelly, konjac gum.

3. Konjac series products - konjac full seat, konjac vegetarian food includes konjac rice, konjac noodles, konjac hairy belly, konjac chrysanthemum shellfish, konjac shrimp, konjac blackboard, konjac abalone shreds, fairy tofu, konjac silk knots, konjac waist slices.