As a traditional food, konjac tofu has a unique taste and flavor, and its preparation method is simple and operability is strong. It can be made from refined konjac powder and fresh konjac.
Konjac vermicelli generally takes crops with high starch content as raw materials, and the raw materials mainly include beans such as mung beans, cereals such as rice, sweet potatoes and potatoes. These vermicelli made of single starch usually have some problems, such as easy to break, fragile and turbid soup. Using the characteristics of konjac glucomannan such as gelation, viscosity, thickening and stability, konjac flour was compounded with other starches to replace alum to improve the elasticity and toughness of vermicelli. ?
Konjac cake is a cake made by using the characteristics of gelatinization, thickening, stability and water holding of konjac glucomannan, adding konjac powder to the traditional cake making process, optimizing the formula and improving the process.
Extended data
Amorphophallus konjac is rich in carbohydrates and low in calories. protein is higher than potatoes and sweet potatoes. It is rich in trace elements and vitamins A and B, especially glucomannan. It has the effects of losing weight, lowering blood pressure, lowering blood sugar, expelling toxin and relaxing bowels, preventing cancer and supplementing calcium.
In addition to common konjac food, konjac with the same medicine and food is also widely used in food industry, such as konjac peony bark, konjac rice cake, konjac ice cream, konjac dried noodles, Lamian Noodles, Daoxiao Noodles, Daoxiao Noodles, wonton skin, steamed dumpling skin and so on. Adding konjac flour to these products in the production process can make the products more formable, and the finished products more tough and smoother.
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