Analysis:
The traditional way to eat konjac is to make konjac tofu. Konjac powder is now sold in grocery stores in Japan and Korea. Generally, a bag of konjac is matched with a bag of lime. Konjac tofu is made by housewives at home and eaten as a regular family dish.
There are many finished konjac products for sale now. Generally, 5 kg of refined konjac powder can produce about 100 kg of konjac products. There is a lot of profit margin.
Konjac glucomannan can't be degraded into monosaccharide absorption in the small intestine because its monosaccharide bonding mode is similar to cellulose, so it is suitable for people who can't eat too much sugar, such as diabetics. Because of this, konjac can be used as the raw material of diet food.
References:
Wuhan university applied chemistry department konjac research center
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Amorphophallus konjac is a perennial herb, the main component is glucomannan, which contains many amino acids and minerals such as calcium, zinc and copper that cannot be synthesized by human body. It is a high-quality dietary fiber with low fat, low sugar, low calorie and no cholesterol. Konjac glucomannan has the characteristics of hydrophilicity, gelation, antibacterial, edibility and low calorific value. It can be used as gel, emulsifier, thickener, stabilizer and filler. It has broad application prospects not only in food processing, but also in medicine and health care industries.
Konjac has a long history as a food raw material, and there are more and more varieties of Konjac food, mainly including Konjac vermicelli, Konjac silk knot, Konjac powder skin, Konjac tendon, Konjac plum blossom, Konjac butterfly, Konjac shrimp, Konjac tofu, Konjac noodles and so on. The consumption of konjac food in Yunnan, Guizhou, Sichuan, Guangdong, Fujian and other places in China is relatively large. Consumers in Jiangsu, Beijing, Shanghai and other places have gradually improved their understanding of konjac food and its health care function, and their consumption is on the rise.
Konjac food has been recognized as "precious natural health food" by FAO. The health function of konjac food lies in the unique physical and chemical properties of glucomannan.
1. Purify blood: Konjac glucomannan can effectively inhibit the absorption of lipolytic substances such as cholesterol and bile acids in the small intestine, promote the excretion of fat, reduce the entry of fat and cholesterol into the blood, and reduce the total amount of triglycerides and cholesterol in the serum, so it can play a role in preventing hypertension, hyperlipidemia and cardiovascular diseases. According to relevant data, the human body can achieve the above effect by taking 3 grams of konjac glucomannan every day (three times) and persisting in eating for a long time.
2. Scavenger of gastrointestinal tract: A large number of studies show that the unique bundled hydrogel fiber of konjac can keep the intestine full, promote the physiological peristalsis of the intestine, soften the feces, speed up defecation, reduce the pressure of the intestine and relieve constipation.
3. The bane of intestinal cancer: the unique bundle hydrogel fiber of konjac can promote the rapid elimination of heavy metal elements and food toxic substances in the intestine, reduce the contact time between harmful substances and the intestinal wall, prevent the intestinal tract from absorbing these substances, remove the residues in the stomach, intestine and gallbladder, and effectively reduce the probability of harmful bacterial infection in the colon and rectum. It is an ideal cancer prevention and health food.
4. Good news for diabetic patients: Due to the high viscosity of konjac glucomannan, the viscosity of chyme in the digestive tract is enhanced, the retention time of chyme paste in the stomach cavity is delayed, and a protective film is formed on the intestinal wall, which effectively inhibits the rise of blood sugar value and urine sugar value. Experts at home and abroad have confirmed that konjac food is an ideal food for diabetic patients, which can reduce blood sugar, improve symptoms and control the disease.
5. The best food for healthy people: "Hymanna" in konjac makes people feel full after eating, thus reducing people's food intake and energy consumption, which is conducive to controlling people's weight and realizing natural weight loss. Healthy consumers often eat it, which can keep fit.
In order to make it easier for everyone to cook konjac dishes, Jiangsu Jingxi Hotel recently launched several konjac recipes, specially dedicated to readers.
Hydrangea, plum and shrimp balls
Ingredients: Konjac plum blossom 1 bag, shrimp150g, appropriate amount of green pepper, 200g of minced fish and appropriate amount of multicolored silk.
Seasoning: refined salt, monosodium glutamate, white pepper, soup, raw flour and essential oil.
Production: 1 Squeeze the minced fish into a circle, roll it up with colored silk, make hydrangea, steam it in a steamer and put it on the edge of the plate. 2 Pour plum blossom water, oil shrimp and green pepper into a pot with good taste, turn it over, take it out of the pot and pour it into the shortlisted hydrangea.
Features: bright color, smooth and delicious, moderate salinity.
Crispy tendon
Materials: Konjac tendon 1 bag, raw flour, custard powder, eggs.
Seasoning: salt, monosodium glutamate, cooking wine, pepper, salt and pepper, onion, ginger and essential oil.
Output: 1. Soak the tendon in water and season with salt, monosodium glutamate, cooking wine and pepper.
2. Flour the gluten and hang the cheese paste for later use.
3. Put the essential oil into the pot and put it on the fire. When the oil temperature reaches 70% heat, put the pasted plain tendon in the oil pan and fry it until it is crisp outside and tender inside.
Features: golden color, crisp outside and tender inside, crispy and delicious.
Tang Yu Jin Hua pian
Ingredients: a box of shredded konjac, 20g of mushrooms, 50g of cooked bamboo shoots, 50g of Jinhua ham, 40g of onion, and a proper amount of broth.
Seasoning: refined salt, monosodium glutamate, corn flour, white pepper and essential oil.
Output: 1. Slice mushrooms, cooked bamboo shoots and Jinhua ham.
2. Tie the chopped mushrooms, dried bamboo shoots, golden flower strips, silk and shallots together, steam them for 10 minutes, and put them on a plate.
3. Add soup, salt, monosodium glutamate, and white pepper to thicken the pan, and pour the oil on the steamed shredded taro to serve.
Features: Beautiful shape, crisp and refreshing.
Konjac roast duck:
Ingredients: fat duck, konjac, garlic sprout and Shaoxing wine.
Accessories: Sichuan salt, soy sauce, monosodium glutamate, Pixian watercress, garlic slices, wet starch, pepper, broth and lard.
Production: 1) Remove the duck head, neck, wing tips and paws, remove the big bones and cut into strips;
2) Cut the konjac into strips, blanch it twice in a boiling water pot to remove the lime smell, and then float it in warm water;
3) Put the wok on the fire, when the pork fat is heated to 70%, add the duck strips and stir-fry until it is light yellow, and take out the wok;
4) Wash the pot, add the broth to boil, take out the pepper and bean paste residue, add duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce and cook until the juice is thick and the duck is soft;
5) adding green garlic buds and monosodium glutamate when the konjac is tasty;
6) Finally, thicken the pan with warm starch.
Color and fragrance: red and bright, duck meat is fat and crisp, salty and spicy.
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● Habits and classification of Amorphophallus konjac—
Amorphophallus is the general name of Amorphophallus in Araceae, also known as Amorphophallus, Amorphophallus, Amorphophallus, Amorphophallus and so on. It is a perennial herb growing in mountainous areas with an altitude of 250-2500 meters.
Known species of Amorphophallus konjac 135 species, mainly distributed in Southeast Asia and Africa, with no cultivation records in America and Europe. At present, there are 12 species of Amorphophallus in the world and 10 species in China, but only two species are industrialized, namely white Amorphophallus and flower Amorphophallus, and the other eight species are scattered and wild, such as yellow Amorphophallus and red Amorphophallus. In terms of output and scale, konjac is mainly distributed in China, Japan, Myanmar, Viet Nam, Indonesia and other countries. China is cultivated in Yunnan and Sichuan provinces and the middle and lower reaches of the Yangtze River.
● Medicinal value of konjac-
Amorphophallus konjac has been planted in China for more than 2000 years. The ancients used konjac to treat diseases. There is a record of planting konjac in Chengdu Garden in Sichuan in Zuo Si's Shu Du Fu in Jin Dynasty. Konjac is recorded in Kaibao Materia Medica in Song Dynasty, Compendium of Materia Medica in Ming Dynasty, Hunan Annals and Hubei Annals in Qing Dynasty. In the agricultural books of the Yuan Dynasty, Wang Zhen also thought that konjac was a kind of famine relief plant, and the name of "konjac tofu" first appeared in the book Physical Tips in the late Ming and early Qing Dynasties. In the past, konjac was only eaten sporadically among the people, but the real processing and refining of konjac powder began in the mid-1980s.
The varieties rich in glucomannan mainly include konjac flower, konjac white, konjac hair thinning, konjac Dongchuan and so on. The quality of white konjac is the best, the glucomannan content is higher than that of flower konjac, but the yield of flower konjac is higher than that of white konjac, which is more suitable for mountain cultivation. At present, a large number of Amorphophallus flowers are planted and processed in China. Nowadays, people have a new understanding of konjac, and various producing areas are competing for development. "Konjac fever" has spread to 15 provinces and regions in China, and China has gradually become the largest raw material country of Konjac in the world. The planting area of konjac in China is about 430,000 mu, and the annual output of fresh taro is about 200,000 tons. The annual output of konjac food in China is about 6.5438+0.5 million tons, and the export is about 6.5438+0.5 million tons. The global annual demand for refined konjac flour is about 50,000 tons, while the total annual output of each producing country is about 40,000 tons, which is 6,543.8+0,000 tons short. With the progress of science and technology, the utilization field of konjac will continue to expand, and the production prospect of konjac is very broad.
Nutritional value of konjac-
Amorphophallus konjac is a new food resource, which is managed as common food in the Catalogue of Homologous Medicine and Food published by the Ministry of Health. The edible part of Amorphophallus konjac is an enlarged underground oblate tuber, which contains a lot of water. Dry konjac contains about 50% glucomannan, 9.7% crude protein, 7.8% amino acid 16, 2.5% seven essential amino acids and minerals such as calcium, phosphorus, iron, zinc, manganese, chromium and copper. Amorphophallus konjac is a kind of food with low calorie and high dietary fiber, and high dietary fiber is its effective nutritional component. Amorphophallus konjac is the best soluble dietary fiber found at present, which has good health care function. The refined konjac powder obtained by physical processing of konjac is called "Oriental Magic Powder", which is a concentrated product of effective nutrients. The main effective component is glucomannan, which is not digested in the stomach after eating, and can effectively absorb cholesterol and bile acids, and inhibit the absorption of cholesterol and bile acids in the intestine. Glucomannan, as a soluble dietary fiber, can form a protective layer around food, thus preventing the interaction between digestive enzymes and food. So konjac is called "gastrointestinal scavenger" and "blood purifier". It is recorded in China ancient medical classics such as Compendium of Materia Medica, Sanyuanyanshou, Kaibao Materia Medica, etc. that konjac is toxic, pungent in taste and cold in nature. It has many functions, such as detoxification, detumescence, blood stasis, phlegm-resolving and mass-resolving, and can be used to treat malaria, amenorrhea, furuncle, erysipelas, scald, breast carbuncle and hernia.
● Other uses-
Modern medicine and nutrition show that people now have a new understanding of konjac. Konjac contains a lot of dietary fiber-glucomannan. Dietary fiber is a component in edible animals and plants that cannot be hydrolyzed by digestive enzymes inherent in human digestive organs, and cannot be digested and absorbed by human body, nor can it generate heat. Dietary fiber has irreplaceable physiological function in human body, which protects human body from many diseases.
1. Detoxification: Konjac glucomannan can promote the physiological peristalsis of the intestine, accelerate the excretion of harmful toxins in the body, and prevent and reduce the occurrence of intestinal diseases.
2. Lose weight: Konjac glucomannan has strong swelling power, which can fill the gastrointestinal tract, make people feel full after eating, and eliminate hunger, thus reducing the amount and energy of food intake. Moreover, because konjac contains extremely low calories, you can control your weight without deliberately dieting, and achieve the effect of natural weight loss.
3. Relaxation: Konjac glucomannan can effectively * * * the intestinal wall, increase the secretion of enzymes in the small intestine, and accelerate the removal of deposits on the intestinal wall. After absorbing water, konjac glucomannan increases in volume and softens stool, which is more conducive to being excreted as soon as possible. Therefore, konjac can not only stimulate appetite, but also remove intestinal waste.
4. Clean the stomach: Konjac glucomannan can promote gastrointestinal peristalsis and reduce the retention time of harmful substances in the gastrointestinal tract and gallbladder, thus effectively protecting the gastric mucosa and cleaning the stomach wall.
In addition, konjac also contains a natural antibiotic. As the main raw material, konjac flour can be mixed with other raw materials to make food, which can form an antibacterial film on the surface of food, prevent bacteria from invading, prolong storage time and play a role in preventing bacteria and keeping fresh. The underground tubers of konjac can be processed into refined konjac powder, which can be made into konjac tofu, konjac silk knot, konjac meat slice, konjac squid slice and so on.
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