The processing of konjac is an important part of the development and utilization of konjac resources. The development of konjac series products is of great significance to improving the economic benefits of konjac.
First, konjac's primary processing Konjac's primary processing technology is relatively simple, the average farmer can do it. The processing technology is introduced as follows:
(1) Washing and crushing: The fresh clams are washed in clean water to remove the dirt, scraped off the skin, and then cut or granulated with a crusher or manually.
(2) Refining: Add granular fresh squid with appropriate amount of fresh water and 5% of edible alkali (ie, 100 kg of fresh sorghum plus 5 kg of edible alkali) and pulverize it with a refiner or stone mill.
(3) Cooked: The cooked mash is cooked and cooked in three ways: 1 steamed, steamed. The method is to put a clean cotton cloth in the steamer and cut the formed mash into a steamer with a knife and steam it thoroughly. 2 Direct cooking method: directly put the konjac paste in a clean wok Heat cooked. Use this method to pay attention to the fire when heating can not be prosperous, but at the same time we must cook while mixing to prevent coke. The standard for ripening is that the leather is honeycomb and flexible, and the knife does not stick when cutting. After cooking, the rinsing should be carried out to remove the residual alkali, and the utensils used should not be in contact with the acids, so as to prevent the mannan from being hydrolyzed and unable to be solidified.
Second, the processing and storage of the horns and bracts
1. Processing of horns and bracts: After konjac tubers are harvested, remove stubborn roots and rough surface, wash sediments, fully dry them, and then cut into 4 cm square corners. For example, after processing the bracts, the tubers are washed and dried, and a knife or slicer is used to cut about 0.5 cm thick slices from the top of the tubers.
2. Drying, packaging, and storage of horns and pods: Immediately after cutting, dry the culms and quickly remove the free water from the cells and dry them until they are stored. Generally available natural drying and artificial drying two methods.
(1) Natural drying method: On sunny days, place the horns on a clean bamboo mat and let it dry until it is dry.
(2) Artificial drying: It is the method of artificial hot air drying. The konjac is a mountainous product, and the transportation conditions are poor. It is not appropriate to concentrate a large number of konjac on it. It is advisable to disperse small drying rooms or dryers to dry the horns and pods. The hot air used for drying should not be used directly but should not be directly heated by hot air. The supplied air should be properly filtered to prevent dust from adhering to the products. Usually, each 2.75 to 3 kg of fresh wolfberry can be processed into 0.5 kg of dried Konjac angle, sepals. The container of the horn package requires capping and moisture proof so as to avoid mildew. It is best to use polyethylene, polypropylene, and other packaging materials, and then place them in cardboard boxes. The cartons need to be covered with moisture-proof paper or wax paper, and be coated with paraffin wax at the sealing area. Certain nutrients can be added during processing to remove odors and mixed colors.
3. Several issues that should be noted when processing high-quality horns: The horns are the base material for konjac deep processing. The following points must be noted during processing:
(1) Grasp the time of excavation and spreading, reduce the moisture content of fresh sorghum, and create conditions for baking. After the general frost, the konjac matured at a timely manner. Spreading time should not be too long. The epidermis is too dry and unfavorable for peeling.
(2) During the processing, care should be taken to prevent oxidation discoloration caused by polyphenol oxidase. This is an important reason that affects the character's role. The scouring konjac must strengthen the friction between the konjac blocks. You can put on the boots to stand in the basket or bucket and try to remove the skin as much as possible. The time to kill the enzyme needs about 15 minutes, and the temperature should be between 50 and 70°C. It should not be too long.
(3) Change direct baking to indirect baking. Direct combustion heating and baking often leads to too high sulfur content and is not easy to bake evenly. During general processing, simple drying or introduction of drying equipment should be done. Fireworks pass through the firework and indirectly bake the horns.
(4) Do not smoke with sulfur. Due to the horns that have been smoked with sulfur, sulfurous acid is generated after absorbing moisture, which is toxic to the human body.
(5) Reform packaging technology and pay attention to mildew during transportation and storage. Add 2% sodium citrate and 1% propylene glycol, and use ultraviolet photons to illuminate at 10 cm height for 10 minutes, maintain the temperature at 25°C, and save the horn for 7 months.
Third, the production of new foods Konjac "new food" mainly refers to the processing process. The traditional process is to boil and add alkali in the pot, and the new process is to form a coagulant directly in the forming tank to directly form the nutrient, pigment and spice according to the needs of the consumers. Snow konjac is a dish that is further processed into konjac bean curd. The konjac bean curd to be prepared is cut into rectangular pieces and buried in the snow so that it can be quickly cooled and frozen. After about five days, it is taken out and dried. Before eating, use hot water to swell and cut into pieces, boil, squeeze out the water, and put it into a good duck, chicken, meat and other foods and boil it for 2-3 minutes. Such as snow konjac plus tea, with the fragrance of tea, can promote appetite, both konjac, tea features. Another example is fast food konjac, which is made from konjac into a tube, with rice, meat, fish and vegetables in the middle. It can be used as fast food.
Fourth, the production of konjac coarse powder and fine powder konjac horn or piece crushed to get coarse powder, fine powder production is more complex, higher requirements for mechanical equipment, there are generally dry and wet two. The production of refined powder actually removes the starch, fiber and other substances in the coarse powder to obtain relatively pure glucomannan granules. The fine powder particles with good quality have large, bright, and iodine-free reactions. The wet-processed refined powder is a relatively new process: the fresh konjac pods are cut and crushed in water, and then the non-glucomannan granules are removed by automatic discharge of a centrifugal filter to obtain crude glucomannan granules. After filtration, drying and other processes, you can get high-quality refined powder.
First, konjac's primary processing Konjac's primary processing technology is relatively simple, the average farmer can do it. The processing technology is introduced as follows:
(1) Washing and crushing: The fresh clams are washed in clean water to remove the dirt, scraped off the skin, and then cut or granulated with a crusher or manually.
(2) Refining: Add granular fresh squid with appropriate amount of fresh water and 5% of edible alkali (ie, 100 kg of fresh sorghum plus 5 kg of edible alkali) and pulverize it with a refiner or stone mill.
(3) Cooked: The cooked mash is cooked and cooked in three ways: 1 steamed, steamed. The method is to put a clean cotton cloth in the steamer and cut the formed mash into a steamer with a knife and steam it thoroughly. 2 Direct cooking method: directly put the konjac paste in a clean wok Heat cooked. Use this method to pay attention to the fire when heating can not be prosperous, but at the same time we must cook while mixing to prevent coke. The standard for ripening is that the leather is honeycomb and flexible, and the knife does not stick when cutting. After cooking, the rinsing should be carried out to remove the residual alkali, and the utensils used should not be in contact with the acids, so as to prevent the mannan from being hydrolyzed and unable to be solidified.
Second, the processing and storage of the horns and bracts
1. Processing of horns and bracts: After konjac tubers are harvested, remove stubborn roots and rough surface, wash sediments, fully dry them, and then cut into 4 cm square corners. For example, after processing the bracts, the tubers are washed and dried, and a knife or slicer is used to cut about 0.5 cm thick slices from the top of the tubers.
2. Drying, packaging, and storage of horns and pods: Immediately after cutting, dry the culms and quickly remove the free water from the cells and dry them until they are stored. Generally available natural drying and artificial drying two methods.
(1) Natural drying method: On sunny days, place the horns on a clean bamboo mat and let it dry until it is dry.
(2) Artificial drying: It is the method of artificial hot air drying. The konjac is a mountainous product, and the transportation conditions are poor. It is not appropriate to concentrate a large number of konjac on it. It is advisable to disperse small drying rooms or dryers to dry the horns and pods. The hot air used for drying should not be used directly but should not be directly heated by hot air. The supplied air should be properly filtered to prevent dust from adhering to the products. Usually, each 2.75 to 3 kg of fresh wolfberry can be processed into 0.5 kg of dried Konjac angle, sepals. The container of the horn package requires capping and moisture proof so as to avoid mildew. It is best to use polyethylene, polypropylene, and other packaging materials, and then place them in cardboard boxes. The cartons need to be covered with moisture-proof paper or wax paper, and be coated with paraffin wax at the sealing area. Certain nutrients can be added during processing to remove odors and mixed colors.
3. Several issues that should be noted when processing high-quality horns: The horns are the base material for konjac deep processing. The following points must be noted during processing:
(1) Grasp the time of excavation and spreading, reduce the moisture content of fresh sorghum, and create conditions for baking. After the general frost, the konjac matured at a timely manner. Spreading time should not be too long. The epidermis is too dry and unfavorable for peeling.
(2) During the processing, care should be taken to prevent oxidation discoloration caused by polyphenol oxidase. This is an important reason that affects the character's role. The scouring konjac must strengthen the friction between the konjac blocks. You can put on the boots to stand in the basket or bucket and try to remove the skin as much as possible. The time to kill the enzyme needs about 15 minutes, and the temperature should be between 50 and 70°C. It should not be too long.
(3) Change direct baking to indirect baking. Direct combustion heating and baking often leads to too high sulfur content and is not easy to bake evenly. During general processing, simple drying or introduction of drying equipment should be done. Fireworks pass through the firework and indirectly bake the horns.
(4) Do not smoke with sulfur. Due to the horns that have been smoked with sulfur, sulfurous acid is generated after absorbing moisture, which is toxic to the human body.
(5) Reform packaging technology and pay attention to mildew during transportation and storage. Add 2% sodium citrate and 1% propylene glycol, and use ultraviolet photons to illuminate at 10 cm height for 10 minutes, maintain the temperature at 25°C, and save the horn for 7 months.
Third, the production of new foods Konjac "new food" mainly refers to the processing process. The traditional process is to boil and add alkali in the pot, and the new process is to form a coagulant directly in the forming tank to directly form the nutrient, pigment and spice according to the needs of the consumers. Snow konjac is a dish that is further processed into konjac bean curd. The konjac bean curd to be prepared is cut into rectangular pieces and buried in the snow so that it can be quickly cooled and frozen. After about five days, it is taken out and dried. Before eating, use hot water to swell and cut into pieces, boil, squeeze out the water, and put it into a good duck, chicken, meat and other foods and boil it for 2-3 minutes. Such as snow konjac plus tea, with the fragrance of tea, can promote appetite, both konjac, tea features. Another example is fast food konjac, which is made from konjac into a tube, with rice, meat, fish and vegetables in the middle. It can be used as fast food.
Fourth, the production of konjac coarse powder and fine powder konjac horn or piece crushed to get coarse powder, fine powder production is more complex, higher requirements for mechanical equipment, there are generally dry and wet two. The production of refined powder actually removes the starch, fiber and other substances in the coarse powder to obtain relatively pure glucomannan granules. The fine powder particles with good quality have large, bright, and iodine-free reactions. The wet-processed refined powder is a relatively new process: the fresh konjac pods are cut and crushed in water, and then the non-glucomannan granules are removed by automatic discharge of a centrifugal filter to obtain crude glucomannan granules. After filtration, drying and other processes, you can get high-quality refined powder.
Goji Berry ( [Goji" means [happy") , also called wolfberry, has been used for thousands of years by herbalists in China to protect the liver, help eyesight, boost immune function, improve circulation, and promote longevity and overall well being. It has only recently gained popularity in the west, it has become so polar, in fact, the Time Magazine recently named the Goji berry as [super-fruit" of the year. A big reason why Goji berries have quickly become a favorite nutritional supplement is that its impressive list of ingredients. The Goji berry, also called the wolfberry, is a bright purplish red or purple red berry that comes from a shrub that is native to China. In Asia, goji berries have been eaten for generation in the hope of living longer.
Conventional Goji Berry,Organic Conventional Goji Berry,Conventional Dried Goji Berry
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