Konjac's main ingredient glucomannan rich in dietary fiber, a variety of amino acids and trace elements, often eat a lot of benefits to the human body:
(1) clean the stomach and intestines, to help digestion, prevention and treatment of digestive diseases.
(2) Reduce cholestrol and prevent high blood pressure.
(3) Prevent obesity, prolong life.
(4) It is good for the prevention and treatment of diabetes.
Konjac is beneficial alkaline food, on the consumption of animal acidic food too much people, with eating konjac, can achieve food acid, alkaline balance, beneficial to human health. Colorful konjac food, will have a broad prospect.
Konjac is a generic name for the Konjac plant in the family Tennessee, also known as mill taro, ghost taro, ghost head, flower lotus rod, snake six valley, 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 in the mountainous areas are distributed. Konjac species are many, according to statistics there are more than 260 varieties around the world, China's recorded as 19 species, of which 8 species are endemic to China.
At present, China and Japan are the world's two major producers of konjac, in addition to a few countries in Southeast Asia have a small amount of planting. Although Japan's konjac is passed on from China, but since the 1960s, the Japanese government on the konjac science and technology research and industrialization of the development of strong support, so at present Japan is the international research on the use of konjac the highest level of the country, and the konjac has also become a sunrise industry. In recent years, China's southern provinces also vigorously develop the cultivation of konjac, the annual production of konjac powder (mainly containing konjac polysaccharide) about 700 tons, the output of Sichuan Province accounted for more than 50%. Konjac mu yield 5,000 to 10,000 pounds, from 1984 to 1999 this 15 years to see, the unit price of 0.3 yuan to 1.2 yuan fluctuations between. On the basis of the lowest acre yield the lowest price calculation, each acre also has 1,500 yuan earnings.
Konjac underground tuber flat round, like a large water chestnut, diameter of up to 25 cm or more, very nutritious, containing 35% starch, protein 3%, and a variety of vitamins and potassium, phosphorus, selenium and other mineral elements, also contains human needs of konjac polysaccharide, that is, glucomannan up to 45% or more, and has a low-calorie, low-fat and high-fiber characteristics. Konjac underground tubers can be processed into konjac flour for food, and can be made into konjac tofu, konjac noodles, konjac bread, konjac meat, juice konjac silk and other foods. Konjac food is not only delicious, pleasant taste, and weight loss and fitness, treatment of disease and anti-cancer effects, so in recent years popular around the world, and is known as "magic food", "magic food", "health food "and so on. But konjac whole plant is toxic to the tuber for the most, poisoned tongue, throat burning, itching, swelling, folk with vinegar and ginger juice a little, internal or gargle can be rescued. Therefore, konjac must be eaten before grinding, steaming, rinsing and other processes to detoxify.
China began cultivating konjac as early as 2,000 years ago, edible history is also quite long, in China's Western Jin Dynasty great writer Zuo Si's so that the Luoyang paper expensive masterpiece "Shudu Fu" in the "to the ash juice boiled that is frozen to bitter wine drowning food, Shu people cherish." Such a record. Legend has it that a long time ago, the Taoist priests in Emei Mountain, Sichuan, with konjac tuber starch production of snowy konjac tofu, brownish-yellow color, its shape resembles a porous sponge, tasty, flavorful, for the Emei Mountain, a rare product. Later, the konjac from China to Japan, loved by the Japanese, almost every household every meal must be eaten, until now is still the most popular Japanese folk elegant food, and the Japanese Ministry of Health and Welfare also clearly stipulated that primary and secondary school students must have konjac food in the meal. At present, Japan is the world's largest consumer of konjac food countries, at the same time, konjac has also been identified by the United Nations Health Organization as one of the top ten health food.
Konjac has a high medical value, China's ancient medical texts, "Compendium of Materia Medica", "Sanyuan Yanshou", "Kai Bao Materia Medica" and other records: konjac is poisonous, taste pungent, cold, detoxification, swelling, line in the phlegm, phlegm, scattered accumulation of a variety of functions, can cure malaria, amenorrhea, furuncles, dengtong, scalded, canker sore, hernia, carbuncle boils, snake bites and other illnesses. Modern medicine has more updated knowledge of konjac: first of all, konjac in the largest content of glucomannan has a strong expansion force, more than any kind of plant gum viscosity, can fill the stomach and intestines, eliminating hunger, but also because of the negligible calories, so can control body weight to achieve weight loss and bodybuilding purposes; Second, there is a role in lowering fat. Some foreign nutritionists have done such a test, will be divided into two groups of mice, feeding the same amount of high-fat food, a group does not add konjac, the other group plus a small amount of konjac powder, the results of a group of mice fed konjac cholesterol content than the other group of mice more than 100 milligrams low. Scientists believe that konjac contains some chemicals that can reduce serum cholesterol and triglycerides, can effectively reduce high blood pressure and cardiovascular disease; Third, konjac contains a gel-like chemical substances, with cancer prevention and anti-cancer magic. As long as the mature konjac after simple extraction and separation, made of konjac fine powder, and then the fine powder with water heating, can produce konjac gel. This gel is eaten into the body, can form a translucent membrane coat, attached to the intestinal wall, hindering a variety of harmful substances, especially carcinogenic substances absorption, so konjac is also known as "cancer magic coat"; Fourth, konjac can make the small intestinal enzyme secretion increase, accelerate the removal of intestinal wall deposits, so that it is discharged as soon as possible. So konjac can be appetizing, but also to remove intestinal waste; Fifth, konjac also contains pectin, alkaloids, 17 kinds of amino acids and trace elements beneficial to the human body, for the modern affluent disease also has obvious therapeutic effect. In addition, konjac also contains a natural antimicrobial, konjac powder as the main raw material, with other raw materials made of food, konjac can form an antimicrobial film on the surface of the food to prevent bacterial invasion, prolong the storage time, play a role in preserving freshness and bacteria.
Konjac is a genus of some kinds of tubers rich in konjac polysaccharide, especially white konjac, flower konjac varieties content up to 50-65%. Konjac polysaccharide, also known as konjac glucomannan, is a linear polymer compound connected by numerous mannose and glucose, to β-1,4-glycosidic Jian, in some of its molecular sugar-based side chain, connected to a certain number of acetyl groups, glucose and mannose molecular ratio of 1:1.5-1.7, molecular weight can be as high as 106 daltons, viscosity is particularly high. Soluble in water, in the water expansion degree is very large, has a specific biological activity. These characteristics, decided the konjac polysaccharide has a variety of uses. In addition to medicine, konjac polysaccharide in the textile, printing and dyeing, make-up, ceramics, fire, environmental protection, military, oil mining and other aspects have a wide range of uses. In addition, konjac fine powder processing process has 30%-40% of the fly powder generation, because the fly powder also contains a certain amount of glucomannan, so the fly powder is also a polyhydroxy compound as the main body of the natural polymer compounds, so like starch, can be made into xanthate, applied to precipitation of wastewater in the soluble heavy metal ions.
Alias Konjac, Konjac rod, flower rod lotus, hemp taro seed, flower umbrella handle
Source Tennessee Konjac Anorphophallus konjac K. Koch, konjac plants, to the bulbous tubers into medicine. Harvested in summer and fall, remove above ground stems and leaves and fibrous roots, washed, air-dried in the shade.
The properties and flavors are pungent, cold. Toxic.
Functions and IndicationsSubduing swelling and dispersing nodules, detoxifying and relieving pain. Used for tumors, cervical lymph node tuberculosis; external treatment of carbuncle boils, poisonous snake bites.
Use and dosage 3-5 money, a large number of can be used up to 1 two (must be decocted for 3 hours before taking); external use of the appropriate amount, mashed on the affected area.
Remarks (1) There are two other plants of the same genus that are used for medicinal purposes. Amcrphophallus rivieri Durieu; Amorphophallus dunnii Tutch.
Excerpt from National Compendium of Chinese Herbal Medicine
A specialty delicacy in Tokyo, konjac is a soft, solid substance made from a mixture of water and konjac with a coagulant such as lime. It is favored by crowds for its unique taste. The water source is the high quality water of the Akikawa River in the Tama region. The konjac used as a raw material is also locally produced.
Gourmet
Shrimp balls with hydrangea and veggie plums
Ingredients: 1 bag of konjac and veggie plums, 150 grams of medium shrimp, green and red bell peppers, 200 grams of minced fish, and colorful threads.
Seasoning: refined salt, monosodium glutamate, white pepper, stock, cornstarch, essential oil.
Production: 1 minced fish seasoned squeeze into a round, rolled on the colorful silk, made of embroidered balls on the steamer steamed, put into the plate side. 2 will be blanching water, with a good cut of oil shrimp, green and red peppers into the seasoned pot upside down, out of the pot, poured into the surrounded by a good embroidered balls into.
Features: bright colors, smooth and tasty, salty and fresh moderate.
Crispy Vegetarian Hoof Tendons
Raw materials: 1 bag of konjac vegetarian hoof tendons, cornstarch, custard powder, eggs.
Seasoning: salt, monosodium glutamate, cooking wine, 100 pepper, pepper, green onion, ginger, essential oil.
Making: 1, blanch the vegetarian hoof tendons, add salt, monosodium glutamate, cooking wine, pepper to taste and wait for use.
2, the vegetarian hoof tendons pat powder, hanging custard paste to be used.
3, pot on the fire into the essential oil, when the oil temperature reaches 7% heat, will hang the paste of the veggie hoof tendons into the frying pan fried to the outside of the crunchy and tender that is complete.
Features: golden color, crispy outside, tender inside, crispy and delicious.
Taro in soup Jinhua slice
Raw materials: a box of konjac knot, 20 grams of mushrooms, 50 grams of cooked asparagus, 50 grams of Jinhua ham, 40 grams of green onions, the amount of broth.
Seasoning: refined salt, monosodium glutamate, cornstarch, white pepper, essential oil.
Making: 1, cut the mushrooms, cooked spring bamboo shoots, Jinhua ham into strips.
2. Steam the cut mushrooms, spring asparagus, Jinhua strips and silk knots together with green onion for 10 minutes and serve.
3, pot on the fire add the top soup, salt, monosodium glutamate, white pepper thickening, pour oil on the steamed taro silk knot is ready.
Features: beautiful modeling, crispy and refreshing.
Konjac Roast Duck:
Main ingredient: tender fat duck, water konjac, green garlic, Shaoxing wine.
Accessories: Sichuan salt, soy sauce, monosodium glutamate, PI county bean paste, garlic, wet starch, pepper, broth, lard.
Production: 1) the net duck duck head, neck, wing tip, paws, pick off the big bones, chopped into strips;
2) water konjac cut into strips, put the pot of boiling water blanch twice, to remove the lime flavor, and then floated in lukewarm water;
3) frying pan on a high flame, the next hog oil burned to seventy percent of the heat, into the duck strips stir-frying to light yellow from the pan;
4) and then the pan cleaned to add broth boiling, fishing out peppers and bean dregs, into the duck, konjac strips, ginger, garlic, wine, Sichuan salt, soy sauce burned until the juice is thick duck soft;
5) konjac to taste, add green garlic seedlings, monosodium glutamate;
6) Finally, with warm starch thickening from the pot.
Color and aroma: color red bright, duck fat crispy, salty and spicy