How to eat konjac? Where does konjac come from?

Category: Life >> Food/Cooking

Ans:

Konjac is traditionally eaten as konjac tofu. Nowadays, konjac flour is sold in grocery stores in Japan and Korea, usually in a bag of konjac with a bag of lime. By housewives at home to make konjac tofu, and eaten as a regular family dish.

Now there are many finished konjac products for sale, generally 5 kilograms of konjac fine powder can produce about 100 kilograms of konjac products. There is a larger profit margin.

As the konjac glucan monosaccharide bonding and cellulose in a similar way, in the small intestine and can not be degraded to monosaccharide absorption, so it is suitable for diabetics and other people can not intake of too much sugar. Because of this, konjac can be used as a diet food ingredients.

Reference:

Wuhan University, Department of Applied Chemistry, Research Center for Konjac

================

Konjac is a perennial growth of herbaceous plants, its main ingredient is glucan, and contains a variety of amino acids that can not be synthesized by the human body and calcium, zinc, copper and other minerals, is a low-fat, low-sugar, low-calorie, cholesterol-free high-quality dietary fiber. Konjac glucan has hydrophilic, gel, antibacterial, 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 the application of medicine, 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 hooves, konjac plum blossoms, konjac butterflies, 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 been recognized by the United Nations Food and Health Organization as "valuable natural health food". The health care function of konjac food lies in the various specific physical and chemical properties of glucan.

1, blood purifier: due to the konjac glucan can effectively inhibit the small intestine on cholesterol, bile acids and other lipolytic substances such as the absorption of fat to promote the fat out of the body, reduce fat, cholesterol into the bloodstream to reduce the total amount of triglycerides and cholesterol in the serum, and therefore can play a role in preventing high blood pressure, high blood cholesterol and cardiovascular disease. According to relevant information, if the human body every day into the 3 grams of konjac glucomannan (are three times served), 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 the pain of constipation.

3, the nemesis of intestinal cancer: konjac's unique bundle of hydrogel fibers, which can promote the rapid elimination of heavy metal elements and food toxic substances in the intestine, reduce the contact time of harmful substances and intestinal walls, to prevent the intestinal absorption of these substances, to remove the stagnant material in the stomach, intestines, gallbladder, 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 konjac glucan is very large, enhance the viscosity of the digestive tract of the celiac disease, delay the retention time of the celiac paste in the gastric cavity, and the formation of a protective film in the intestinal wall, and effectively inhibit the increase in blood glucose value and urinary glucose value. Domestic and foreign experts have confirmed that konjac food is a more ideal food for diabetics, lowering blood sugar, improve symptoms, control the effect of the disease.

5, the health of the best food: konjac in the "Sea Manna" substances, 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 several konjac recipes dedicated to the general readers.

Hydrangea Vegetarian Plum Shrimp Ball

Ingredients: konjac Vegetarian Plum 1 bag, 150 grams of shrimp, green and red peppers, 200 grams of fish mushrooms, colorful silk moderate.

Seasonings: refined salt, monosodium glutamate, white pepper, stock, cornstarch, essential oils.

Production: 1 minced fish seasoned with strong squeeze into a round, rolled on the colorful silk, made of embroidered balls on the steamer steamed, placed on the side of the plate. 2 will be blanching vegetarian plum blossom, 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 a good embroidered balls into.

Characteristics: bright colors, smooth and tasty, salty and fresh moderate.

Crispy veggie hooves

Ingredients: 1 bag of konjac veggie hooves, cornstarch, custard powder, eggs.

Seasonings: salt, monosodium glutamate (MSG), cooking wine, pepper, pepper, green onions, ginger, essential oil.

Production: 1, blanch the vegetarian hoof tendons, add salt, monosodium glutamate, cooking wine, pepper to taste and wait for use.

2, the vegetarian hoof tendon shoot powder, hanging custard paste to be used.

3, pot on the fire into the essential oil, when the oil temperature reaches 7% hot, will hang the paste of the veggie hoof tendons into the frying pan fried to the outside of the crunchy and tender that is.

Characteristics: golden color, crispy outside and tender inside, crispy and delicious.

Taro in soup with slices of Jinhua

Ingredients: a box of konjac knots, 20 grams of mushrooms, 50 grams of cooked asparagus, 50 grams of Jinhua ham, 40 grams of green onions, the right amount of broth.

Seasonings: refined salt, monosodium glutamate, cornstarch, white pepper, essential oil.

Preparation: 1, the mushrooms, cooked spring bamboo shoots, Jinhua ham cut into strips.

2, with green onions, cut mushrooms, spring asparagus, Jinhua strips and silk knot tied together and steamed for 10 minutes, plate.

3, pot on the fire add top soup, salt, monosodium glutamate, white pepper thickening, pour oil on the steamed taro silk knot that is ready.

Characteristics: beautiful modeling, crispy and refreshing.

Konjac Duck:

Ingredients: young 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, feet, pick off the big bones, chopped into strips;

2) water konjac cut into strips, put the boiling water pot blanch twice, remove the lime flavor, and then bleached in lukewarm water;

3) frying pan on a high flame, under the lard burned to seventy percent heat, into the duck strips stir-frying to light yellow from the pan;

4) and then the pan cleaned to join the meat broth boiling, fished out the meat stock. 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 mustard, monosodium glutamate;

6) the last with warm starch thickening from the pot.

Color and aroma: color red bright, duck fat crispy, salty and spicy

=================

● konjac habit and its classification --

Konjac is the common name for the konjac genus of plants in the family Tennessee, alias Konjac, Konjac, Konnyaku, Konnyaku, mill taro, snakehead grass, flower pole lotus, hemp taro sub, etc., is a perennial herb growing in the mountains at an altitude of 250-2500 meters.

There are 135 known species of konjac plants, mainly distributed in Southeast Asia and Africa, the Americas and Europe have no record of planting. The world's current development and utilization of the konjac plant has 12 species, China has 10 species, and industrial development of only two species, namely, white konjac and flower konjac, the remaining eight are in sporadic planting and wild state, such as yellow konjac, red konjac and other disease-resistant wild varieties. From the point of view of production and scale, konjac is mainly concentrated in China, Japan, Myanmar, Vietnam, Indonesia and other countries. China to Yunnan and Sichuan provinces and the middle and lower reaches of the Yangtze River cultivated more.

● The medicinal value of konjac --

Konjac has been cultivated in China for more than 2000 years of folk history, the ancients used konjac to cure diseases. Jin Dynasty Zuo Si "Shu Du Fu" in the konjac cultivated in the garden of Chengdu, Sichuan Province records. Song dynasty "Kai Bao Ben Cao", the Ming dynasty "Compendium of Materia Medica", the Qing dynasty "Hunan Tongzhi" and "Hubei Tongzhi", there are records of konjac, the Yuan dynasty Wang Zhen in the "book of agriculture" is also considered konjac is a kind of salvage plants, "konjac tofu" name first appeared in the late Ming and early Qing dynasty, "Physical Knowledge" in a book. Once upon a time only in the folk sporadic consumption of konjac, and the real konjac powder processing from the twentieth century only began in the mid-eighties.

The varieties rich in glucomannan are mainly flower konjac, white konjac, sparse hair konjac, Dongchuan konjac and so on. White konjac is the best quality, glucomannan content is higher than the flower konjac, but the flower konjac yield is higher than the white konjac, and more suitable for the vast mountainous areas of cultivation, China's current large number of planting and processing is the flower konjac. Now people have a new understanding of konjac, the production areas competing for development, "konjac fever" has been extended to 15 provinces and regions of China, China has gradually become the world's largest konjac raw material countries. China's konjac planting area of about 43 million mu, the annual output of fresh taro about 200,000 tons. China's annual output of konjac food about 15,000 tons, about 10,000 tons of export. Global annual demand for konjac flour about 50,000 tons, while the total annual production of output countries about 40,000 tons, is still short of 10,000 tons. With the progress of science and technology, the utilization of konjac will continue to expand the field of konjac, konjac production prospects are very broad.

● Nutritional value of konjac --

Konjac is the Ministry of Health announced both food and drugs in the list of items as ordinary food management of new food resources. The edible part of konjac is the expanded underground flat round tuber, which contains a lot of water. Konjac dried products containing glucomannan about 50%, containing 9.7% crude protein, 16 kinds of amino acids total content of 7.8%, 7 kinds of essential amino acids total 2.5%, also contains calcium, phosphorus, iron, zinc, manganese, chromium, copper and other minerals. Konjac is a low-calorie high dietary fiber food, high dietary fiber is its effective nutrients. Konjac is currently found the best soluble (water-soluble) dietary fiber, with good health effects. By the konjac after physical processing of konjac powder is known as the "Oriental magic powder", is a concentrated product of effective nutrients, the main active ingredient is glucomannan, not digested in the stomach, can effectively adsorb cholesterol and bile acids, and can inhibit intestinal absorption of cholesterol and bile acids. As a soluble dietary fiber, glucomannan can form a protective layer around the food, thus preventing the action of digestive enzymes and food. So konjac is known as "gastrointestinal scavenger", "blood purifier". China's ancient medical texts, "Compendium of Materia Medica", "Sanyuan Yanshou", "Kai Bao Materia Medica" and other records: konjac is poisonous, pungent, cold, detoxification, swelling, blood stasis, phlegm, spreading accumulation of a variety of functions, can cure malaria, amenorrhea, furuncles, dengtongue, scalded, carbuncle, hernia, carbuncle boils, snake bites and other illnesses.

● Other uses --

Modern medical and nutritional science shows that nowadays people have more updated understanding of konjac. Konjac contains a large amount of dietary fiber - glucomannan, and dietary fiber is the human digestive organs inherent in the digestive enzymes can not be hydrolyzed by edible plants and animals of the composition of the body can not be digested, the body can not digest and absorb, but also can not produce heat. Dietary fiber in the human body has irreplaceable physiological functions, so that the human body from a variety of diseases.

1. Detoxification: Konjac glucomannan can promote intestinal physiological peristalsis, accelerate the excretion of harmful toxins in the body, prevent and reduce the incidence of intestinal system diseases.

2. Weight loss: konjac glucomannan has a strong expansion force, can fill the stomach and intestines, so that after eating with a sense of satiety, eliminating the feeling of hunger, so as to reduce the number of food intake by the body and energy, but also because the konjac contains a very low calorie, so no need to intentionally diet will be able to control body weight, to achieve the effect of natural weight loss.

3. Laxative: konjac glucomannan can effectively *** intestinal wall, so that the small intestine enzyme secretion increases, accelerate the removal of intestinal wall deposits, konjac glucomannan absorbs water after the volume increases, the stool becomes fluffy, so that it is more conducive to discharged as soon as possible, so konjac can be appetizer, but also to remove intestinal waste.

4. Stomach cleansing: konjac glucomannan can promote gastrointestinal peristalsis, can reduce harmful substances in the gastrointestinal, gallbladder retention time, so as to effectively protect the gastric mucosa and clean the stomach wall.

In addition, konjac also contains a natural antimicrobial, konjac powder as the main raw material, with other raw materials made into food, konjac can form an antimicrobial film on the surface of the food, which can prevent bacterial invasion, prolong the storage time, and play a bacterial and preservation of the role of freshness. Konjac underground tubers can be processed into konjac fine powder for food, konjac fine powder can be made into konjac tofu, konjac royal dietary silk knot, konjac vegetarian meat, konjac vegetarian squid slices and so on

● konjac pictures - p.iask/showzsou.php?n=48&keyword=% C4%A7%D3%F3&page=2&total=317&sinatotal=0