Konjac, for the monocotyledonous plant class, Tennant family perennial herb. With an enlarged underground tuber, the above-ground part of a single leaf, leaf blade palmately lobed, for the shade plant, can flower and fruit, but mainly underground tubers and fleshy walking stems (taro whip) for rapid reproduction.
The konjac tuber is a large storage organ. It is rich in starch, glucomannan, a variety of amino acids, vitamins and minerals, its glucomannan for the famous human digestible edible cellulose, can stimulate the stomach and intestines, increase intestinal peristalsis, the benefit of removing the intestinal wall of accumulated waste, but also has the prevention and treatment of constipation, gallstones, diabetes, reduce cholesterol, blood lipid concentration, alleviate cardiovascular disease and other functions. With its processed food, is a low heat, low-fat quality weight loss health food, intestinal cleaner of the reputation, known as the twenty-first century mankind's first choice of natural health food. Has set off a strong round of global konjac consumption boom, everywhere you can see konjac jelly, konjac fans, konjac simulation food, konjac drinks, konjac detergents. In addition, glucomannan expansion coefficient of up to 100 times, the use of this feature, scientists are studying it in the chemical field of new uses.
Konjac has a number of cultivars, widely distributed throughout the Liangshan Prefecture, which is common flower konjac and white konjac. Flowering konjac widely adaptable, fast-growing, high yields, for farmers in front of the house behind the field common varieties, there have been reports of a single bulb of up to twenty kilograms of instances, farmers are more self-produced self-processing for konjac tofu for sale.
White konjac for my state local varieties, distribution area is limited to the Jinsha River along the Jinyang, Leibo, Butou and other places, its better than the flower konjac temperature and fear of humidity, the most suitable soil PH6.5-7.5, altitude of 1200-1800 meters area. Bulb smaller, low yield, but taro white, glucomannan content is high, processed into a crystal clear powder, containing glucomannan 65% or more, for the konjac in the top grade. Jinyang white konjac processed into a dry taro horn is known as "Jinjiang taro horn", was awarded the 1995 China Agricultural Expo Gold Medal, its processing into the fine powder and snow konjac has long been exported to North America, Japan, and Southeast Asia.
In recent years, our state has increased the development of white konjac, the provincial party committee organization department is the implementation of Liangshan relying on the white konjac project to cultivate rural practical talents of the "light of hope" project, greatly promoting the development of the white konjac industry in Liangshan. Now the whole state in jinyang. Leibo, Butou, Meigu, Zhaojue, Ningnan, Huili, Xichang counties (cities) planted 4.6 million acres of white konjac, and more than one piece of centralized planting, in the Jinyang, Leibo, Meigu, Zhaojue, Ningnan built white konjac dry slice and powder processing plant, the annual processing capacity of 10,000 tons, white konjac deep processing enterprises can provide sufficient high-quality raw materials.
Konjac tofu production
1, wrestling konjac tofu
This tofu is also known as rubbing pulp, wrestling pulp or rubbing taro tofu. Is the konjac net, remove the skin, and then rubbed into pulp, that is, made of taro paste.
The production of taro paste is the key to the success or failure of the production of wrestling konjac tofu. Therefore, to master two points: one is to grind fine. Grind the finer the better, avoid having coarse solid and taro blocks. Second, add the right amount of water. Water should be added slowly, too much water is difficult to solidify the molding: too little water, low rate of decay, affecting the economic benefits. With the rubbing method of konjac tofu, 1 kg of fresh taro, can make 6 to 8 kg of tofu, plus the evaporation of water when cooking tofu, **** need to add 7 to 10 liters of water. Grinding, first add 1/2 of the total amount of water, pulp grinding and then add enough water. If the amount of water when grinding too little, the pulp is easy to coagulate into a meat-red hard lumps, difficult to disperse and dissolve into the water, blocking the grinding eye, it is not easy to grind, and in the simmering of the tofu, clots within the folder with raw rubber, easy to make people poisoned, while the tofu yield is also low. So when grinding, 1 kg of fresh taro can be added to 50 grams of alkali and 4 liters of water, and then use a stone mill or pulverizer to beat fine. If there is no white soda, can also be replaced by water, but gray soda water concentration varies, the amount is not good to master.
The production of taro paste is generally used raw konjac tubers directly grinding into pulp, while some places are the first konjac tubers shaved into potato silk, or cut into blocks or slices, placed in a steamer basket or pot cooking until ripe, pinch the silk, slices or blocks, can be thin, no lumps, hot to get the stone mortar or grinder processed into taro paste, and then to the taro paste, add water, processing, simmering into type. Cooked with raw matter paste tofu, cooked taro paste than cooked taro silk paste cooked tofu elasticity is poor, fried food flavor is not as crisp and tasty as the cooked grinding.
The production of taro paste method of stone mortar spring grinding method, artificial grinding method and mechanical grinding method. Stone mortar spring grinding method, the first taro or taro slice into the stone mortar, with a wooden mallet or mallet repeatedly spring grinding, pounded into a half floor-like taro paste, adding water from less to more each time you add water, taro paste should be repeatedly pounded and stirred to break up the nodules and lumps. The last addition of water, per kilogram of fresh taro with soda ash 20 grams, or straw ash alkali 2 spoons, dissolved in warm water, and then poured into the mortar, stirring.
Artificial grinding method is to use homemade simple tin grinder (will be 15 ~ 20 cm long, 10 ~ 15 cm wide tin, clear iron nails pierced into many densely packed holes, the rough back side up, mounted nail in the wooden frame), directly grinding konjac into taro paste. Taro paste, per kilogram of fresh taro, add 3 liters of water, add alkali 10-20 grams, repeatedly stirred. Mechanical grinding method, is the taro silk taro block poured into the grinder, directly grinding into taro paste. Generally grind 2 times, add water and alkali in the grinding process.
The dryness and sparseness of the ground paste, in order to be able to mold after standing, the knife can be cut into blocks as appropriate. Pulp is too dry, made of tofu is not tender, the number of small, and not delicious; pulp is too thin, can not be made of tofu, turned into paste.
After grinding the slurry, poured into the non-stick quality of the iron pot, cooked to half-cooked when mixed with alkaline water. Add alkali amount of 1 kg of fresh konjac, with 20-50 grams of white soda, or add 5% lime water. After adding alkali, stir well. Then, cook over high heat, stirring while cooking, until the amount of cooked through the cease-fire. Cease fire and let it stand condensation, until the chopsticks inserted in the top to be able to stabilize, and then use a knife in the pot to cut it into large pieces, add water and then cook. At this point, even if it is cooked vigorously over high heat, it will not be cooked and will become softer and softer. Finally, put it in the water to fully bleach and boil, remove the astringency can be eaten. You can also take out the tofu after cooking and soak it in cold water for 1 day to remove the excess alkali and then eat it.
Tofu with pure konjac production, high cost, toughness is also too strong, gray and black color. Some of the masses in the production of appropriate mixing some rice flour, taro flour, soybean flour, kelp powder, carrot card or other condiments, this konjac tofu, not only the color looks good, and better flavor. Its specific method is: 50 grams of konjac flour, 25 grams of rice flour, or taro flour 25 grams, or white Roka (cabbage, celery, tomato) juice 50 grams, plus cold water into a slurry, slowly poured into 5 liters of boiling water, while pouring and stirring, and then cook for half an hour, and then add 2,550 grams of soda ash or soda, stirring violently, the slurry that is gray-green into white. Then cook it for 4 hours over low heat.
Recently, some people also according to consumer demand, in the production of konjac tofu add nutrients, colors and spices. For example: ① add tea konjac tofu: konjac flour with water and tea stirred, then add slaked lime, with 70 ℃ temperature heating for 30 minutes, cooling that is. ② flavored konjac tofu: 150 grams of konjac flour, water 4300 ml, add seasonings, heated to 55 ℃ ~ 60 ℃, stirring for 5 ~ 10 minutes, and then add 4 grams of slaked lime, stir, with 800C temperature molding 30 minutes. ③ soy milk konjac tofu: konjac flour 2 parts, full-fat soybean flour 1 part of the mix, put in water, stirring for 15 minutes, let stand for 2 hours, boil. Then, add 0.596 of lime water, stir, molding. ④ mixed with milk konjac rot: konjac fine powder 1 part, milk or goat's milk 0.5-3 parts, add water to dilute to 30-90 times, stir well, are ilo ⑤ meat-flavored konjac tofu: in the konjac sol boiled and add coagulant, began to form a gel, add livestock and poultry minced meat, etc., made of meat-flavored konjac tofu.
2. Warm slurry konjac tofu
Konjac will be ground into a slurry, mixed with 5% lime water and cooked over low heat, so that the temperature inside the pot to maintain 35 ℃ to 40 ℃, after 1 night (about 8 hours), when it solidifies and becomes grayish-white cooling and cutting, and then add water to cook over high heat, or cut into pieces and then steamed.
3, frozen pulp konjac tofu
Pour the konjac pulp with alkali into the pot. In the winter frosty night, put; in the outdoors, so that the slurry by frost condensed into blocks. Then add water, with high fire bleaching and cooking to remove astringency and then eat.
4, with dry konjac horn or konjac slice to make konjac tofu
The taro horn or taro slice crushed, remove some of the ash, most of the rest is glucomannan. Add 25~45 times of water by weight, mix thoroughly and heat, cook to make konjac tofu.
5, with konjac essence of taro tofu
Will be 1 part of the fine powder into the weight of 40 ~ 90 times the water, stirring constantly, high-fire boiling; then, control the fire, maintain the boiling state, when the konjac fine powder particles from the solid state into a liquid soluble gel, add 4% ~ 10% soda (meta-hydroxycarbonate pot), or alkaline substances such as lime, as a coagulant, and continue to boil. Turn off the fire when the sol starts to solidify, and keep it for a few minutes. When the surface of the gel is not sticky, cut into pieces with a knife, add hot or cold water, turn the gel pieces, boil over high heat until the gel is elastic, turn off the heat and remove from the pot. When serving, cut into pieces and put into a pot of boiling water to cook for a while, remove the residual alkali, and then further cooking.
6. konjac flour tofu
1 kg of konjac flour, plus 0.5 kg of rice flour, or 0.2 kg of taro seed powder, or 1 kg of white roca juice, cold water mixing slowly poured into the boiling water, stir. Cooked hydrophilic soluble state, and then according to the ratio of konjac flour, soda (or caustic soda) = 1: 0.5 ~ 1l, add alkali. The alkali will be melted with water, slowly poured into the pot, quickly stirred. At this point, the color of the soluble begins to change first to gray-green, then to shake, and cook for another half hour. When pressing the surface of the tofu with your hand, do not stick to the skimming less, the tofu does not solidify, then add, continue to cook until the gel into a cease-fire, smothered for half an hour. Then, add cold water, cut with a knife into large blocks, fishing filter dry. Wash the pot and add water, pour the konjac tofu, high heat burning, change a few to no astringency in the water can be eaten. General Sichuan dry powder, can do 35 ~ 3 kg of tofu. Cooked konjac tofu soaked in cold water, change the water once a day, 1 month gas mannan is currently the most ideal domestic natural food thickening agent in the konjac glucomannan solution 1 hour to form a gum Chen or condensed one level of konjac fine powder water attached to the Chuan's temperature, half an hour to adhere to the ability to reach the 4 parsecs of the degree of granularity of the more appropriate. Particles are too coarse dissolution rate can be slow. Coagulation temperature for the machine in addition, konjac tofu production process has the phenomenon of Yang shrinkage. In order to reduce this phenomenon, the production of children and the purpose of the fine powder as raw materials, or choose again at pH 10.5 ~ 11.5, the amount of deconcentration is reduced.
Making konjac tofu must pay attention to the following points:
First, in the process of grinding taro paste, cooking, solidification molding, etc., can not be in contact with acids, oils and fats, utensils can not be stained with wine or moorings, so as not to cause the alkaline to be neutralized and can not be coagulated, or glucomannan hydrolyzed and cause failure.
Secondly, the processing process, to minimize the konjac cut surface and air contact time. After peeling the tubers should be immersed in water to reduce oxidation. After the tuber shredding, slicing, catching cooked, or immersed in 1% lime water or concentrated salt water to avoid browning. Also, try to avoid contact with iron, copper and other utensils. Off-white or gray-black.
Third, people who drink alcohol should not participate in the processing of konjac tofu, to prevent alcohol from affecting the solidification of konjac tofu molding.
Fourth, cooking konjac tofu, to wait until the cut block inside and outside are solidified and cooked before leaving the pot. Outside cooked inside raw, cold will be soft and lose elasticity.
Fifth, the processing of konjac tofu, the amount of alkali should be appropriate. Add too little alkali, will solidify, add too much alkali is the product color dark, alkali taste, and not easy to remove, affecting product quality.
Konjac is a perennial growth of herbaceous plants, its main component is glucomannan, and contains a variety of amino acids and calcium, zinc, copper and other minerals that can not be synthesized by the human body, is a low-fat, low-sugar, low calorie, no cholesterol quality dietary fiber. Konjac glucan has hydrophilic, gel, antimicrobial, edible, low calorific value and other characteristics, can be used as a gel, emulsifier, thickener, stabilizer and filler, not only in the food processing in a wide range of prospects for application in the pharmaceutical, health care and other industries also has a wide range of prospects for development.
Konjac as a food raw material has a long history, konjac food varieties are more and more, mainly konjac vermicelli, konjac silk knot, konjac vermicelli, konjac hoofs, konjac plum blossom, konjac butterfly, konjac shrimp, konjac tofu, konjac noodles and so on. China's Yunnan, Guizhou, Sichuan, Guangdong, Fujian and other places of konjac food consumption, Jiangsu, Beijing, Shanghai and other places of consumer awareness of konjac food and its health care functions gradually improved, its consumption is on the rise.
Konjac food has now been recognized by the United Nations Food and Health Organization as a "valuable natural health food". Konjac food health function is glucomannan has a variety of special physical and chemical properties.
1, blood purifier: due to the konjac glucan can effectively inhibit the small intestine on cholesterol, bile acid and other lipolytic substances absorption, promote fat out of the body, reduce fat, cholesterol into the blood, reduce the total amount of serum triglycerides and cholesterol, so can play a role in preventing high blood pressure, high blood fat and cardiovascular disease. According to the relevant information, if the human body every day into 3 grams of konjac glucomannan (are three times into), and adhere to long-term consumption, you can achieve the above results.
2, the gastrointestinal tract scavenger: a lot of research has shown that konjac's unique bundle of hydrogel fibers, can make the intestinal tract to maintain a certain degree of fullness, to promote intestinal physiological peristalsis, so that the feces soften, accelerate the speed of defecation, reduce intestinal pressure, lifting constipation pain.
3, the nemesis of intestinal cancer: konjac's unique bundle of hydrogel fiber, can promote the rapid elimination of heavy metal elements and food toxic substances in the intestinal tract, reduce the contact time of harmful substances and intestinal walls, prevent the intestinal absorption of these substances, remove the stomach, intestines, gallbladder in the stagnant material, and effectively reduce the probability of harmful bacterial infections in the colon, rectum, is the ideal anti-cancer health food.
4, the gospel of diabetic patients: due to the viscosity of the konjac glucan is very large, enhance the viscosity of the digestive tract of celiac disease, slow down the retention time of the celiac paste in the gastric cavity, and the formation of a protective film in the wall of the intestines, and effectively inhibit the rise of blood glucose value and urinary glucose value. Domestic and foreign experts have confirmed that konjac food is a more ideal food for diabetics, lower blood sugar, improve symptoms, control the effect of the disease.
5, the health of the best food: konjac in the "Sea Manna" material, so that people eat a sense of satiety, thereby reducing the amount of food people consume and energy consumption of fat in the body, is conducive to controlling people's body weight, to achieve natural weight loss effect. Healthy consumers often eat, can maintain a healthy body.
In order to facilitate the production of konjac dishes, Jiangsu Jingxi Hotel recently launched a few konjac recipes dedicated to the readers.
Hydrangea vegetarian plum shrimp ball
Raw materials: konjac vegetarian plum 1 bag, 150 grams of medium shrimp, green and red bell pepper, 200 grams of minced fish, colorful shredded moderate.
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 steamed on the steamer, put into the plate side. 2 will be blanching water, with a good oil cut shrimp, green and red peppers into the seasoned pot upside down, out of the pot, poured into the surrounded by the 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, 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 that is ready.
Features: beautiful modeling, crispy and refreshing.
Konjac Roast Duck:
Main ingredient: tender fat duck, water konjac, green garlic sapling section, Shaoxing wine.
Accessories: Sichuan salt, soy sauce, monosodium glutamate, PI county bean paste, garlic, wet starch, pepper, broth, lard.
Production:
1) the net duck to duck head, neck, wing tip, paws, pick off the big bone, chopped into strips;
2) water konjac cut into strips, put boiling water pot blanch twice, to remove the lime flavor, and then bleached in lukewarm water;
3) frying pan on a high flame, the next lard burned to seventy percent heat, into the duck strips stir-frying to light yellow from the pan;
4) and then the pan cleaned add broth boiling, fishing out peppercorns 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 meat fat and crispy, salty and spicy