Glucomannan, the main component of konjac, is rich in dietary fiber, various amino acids and trace elements. Regular consumption has many benefits to the human body:
(1) Clean the stomach, help digestion, and prevent and treat digestive system diseases.
(2) Reduce cholesterol and prevent and treat hypertension.
(3) prevent obesity and prolong life.
(4) It has a good effect on preventing and treating diabetes.
Konjac is a kind of beneficial alkaline food. For people who eat too much animal acidic food, eating konjac together can achieve acid-base balance and is beneficial to human health. Rich and colorful konjac food will have broad prospects.
Amorphophallus is the general name of Amorphophallus in Araceae, also known as Amorphophallus, Amorphophallus, Hualien stem, Snake Valley and so on. Mainly produced in tropical and subtropical areas of the Old World. China is one of the places of origin, distributed in Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan Province and other provinces and mountainous areas. There are many kinds of konjac. According to statistics, there are more than 260 species in the world, and there are 19 species recorded in China, among which 8 species are endemic to China.
At present, China and Japan are two major producers of konjac in the world, and several countries in Southeast Asia also have a small amount of cultivation. Although Japanese konjac came from China, since 1960s, the Japanese government has given strong support to the research and industrialization of konjac, so at present, Japan has the highest level of research and utilization of konjac in the world, and konjac has become a sunrise industry. In recent years, the southern provinces of China have also vigorously developed konjac cultivation, producing about 700 tons of refined konjac powder (mainly containing konjac polysaccharide) every year, with the output of Sichuan Province accounting for more than 50%. Amorphophallus konjac yields 5000 to 1000 kg per mu. From 1.984 to 1.999, the unit price fluctuated from 0.3 yuan to 1.2 yuan. According to the lowest yield per mu and the lowest price, there is also a profit of 1.500 yuan per mu.
The underground tuber of Amorphophallus konjac is oblate, like a huge water chestnut, with a diameter of more than 25 cm. It is rich in nutrition, containing 35% starch and 3% protein, as well as various vitamins and mineral elements such as potassium, phosphorus and selenium. It also contains more than 45% konjac polysaccharide needed by human body, that is, grape mannan, which has the characteristics of low calorie, low fat and high cellulose. The underground tubers of konjac can be processed into konjac powder to eat, and can also be made into various foods such as konjac tofu, konjac dried noodles, konjac bread, konjac sliced meat, konjac shredded juice and so on. Amorphophallus konjac food is not only delicious, but also has the effects of losing weight, keeping fit, treating diseases and resisting cancer, so it has been popular all over the world in recent years and is known as "magic food", "magic food" and "healthy food". But the whole plant of konjac is poisonous, especially the tuber. After poisoning, the tongue and throat are burning, itchy and swollen. A little vinegar and ginger juice can be preserved orally or by gargling. Therefore, konjac must be detoxified by grinding, cooking, rinsing and other processes before eating.
China began to cultivate konjac more than 20,000 years ago, and its edible history is quite long. Zuo Si, a great writer in the Western Jin Dynasty, made Luoyang's paper expensive. In Shu Du Fu, there is a saying that "when the ash juice is cooked, it will turn into ice, and the bitter wine will drown it, and the Shu people cherish it." Such a record. According to legend, a long time ago, Taoist priests in Emei Mountain, Sichuan Province made snow konjac tofu with konjac tuber starch. It was brownish yellow in color, shaped like a porous sponge, delicious and full of flavor, and it was the treasure of Emei Mountain. Later, konjac spread from China to Japan, and was deeply loved by the Japanese people. Almost every household must eat every meal. Until now, it is still the most popular elegant food in Japan, and the Japanese Ministry of Health and Welfare clearly stipulates that konjac food must be included in the diet of primary and secondary school students. At present, Japan is the largest consumer of konjac food in the world, and konjac has also been identified as one of the top ten health foods by the United Nations Health Organization.
Amorphophallus konjac has high medicinal value, which has been recorded in ancient medical classics in China, such as Compendium of Materia Medica, Sanyuan Yanshou and Kaibao Materia Medica. Amorphophallus konjac is poisonous, pungent and cold. It has many functions such as detoxification, detumescence, circulation, expectoration, and mass dissipation, and can be used to treat malaria, amenorrhea, furuncle, erysipelas, scald, and breast ulcer. Modern medicine has a newer understanding of konjac: firstly, the most abundant grape mannan in konjac has a strong swelling power, and its viscosity exceeds that of any kind of plant gum, which can fill the gastrointestinal tract and eliminate hunger, and because it contains very little calories, it can control weight and achieve the purpose of losing weight and bodybuilding; Second, it has the function of lowering blood fat. A nutritionist abroad has done such an experiment. Rats were divided into two groups and fed the same amount of high-fat food. One group did not add konjac, and the other group added a small amount of konjac powder. As a result, the cholesterol content of one group fed with konjac was lower than that of the other group 100 mg or more. Scientists believe that konjac contains some chemicals, which can lower serum cholesterol and triglyceride, and can effectively relieve hypertension and cardiovascular diseases; Third, Amorphophallus konjac contains a gel-like chemical, which has the magical power to prevent cancer. As long as the mature konjac is simply extracted and separated into refined konjac powder, and then the refined powder is heated with water, konjac gel can be produced. This kind of gel can form a translucent film coat after being eaten by people, which can adhere to the intestinal wall and hinder the absorption of many harmful substances, especially carcinogens, so konjac is also called "anti-cancer magic coat"; Fourth, konjac can increase the secretion of enzymes in the small intestine, accelerate the removal of deposits on the intestinal wall, and make them excreted as soon as possible. Therefore, konjac can not only stimulate appetite, but also remove intestinal garbage; Fifth, Amorphophallus konjac also contains pectin, alkaloids, 17 amino acids and trace elements beneficial to human body, which also has obvious curative effect on modern rich diseases. In addition, konjac also contains a natural antibiotic. Konjac refined powder takes Konjac refined powder as the main raw material and other raw materials, which can form an antibacterial film on the surface of food, prevent bacteria from invading, prolong the storage time, and play the role of fresh-keeping and antibacterial.
Some tubers of Amorphophallus konjac are rich in konjac polysaccharides, especially white Amorphophallus konjac and flower Amorphophallus konjac, with the content as high as 50-65%. Konjac polysaccharide, also known as konjac grape mannan, is a linear polymer compound composed of many mannoses and glucose connected by β- 1, 4- glycosidic bond. A certain number of acetyl groups are attached to some glycosyl side chains of its molecules. The molecular ratio of glucose to mannose is 1: 1.5- 1.7, and the molecular weight can reach 65438. These characteristics determine that konjac polysaccharide has many uses. In addition to medicine, konjac polysaccharide is also widely used in textile, printing and dyeing, cosmetics, ceramics, fire protection, environmental protection, military industry, oil exploitation and other fields. In addition, 30%-40% flying powder will be produced during the processing of konjac refined powder. Because fly powder also contains a certain amount of grape mannan, and fly powder is also a natural polymer compound with polyhydroxy compounds as the main body, it can be made into xanthate like starch to precipitate soluble heavy metal ions in wastewater.
Amorphophallus konjac, Araceae, lotus root, taro, flower umbrella handle.
It comes from Amorphophallus of Araceae and is used as medicine in the form of spherical tuber. Digging in summer and autumn, removing stems, leaves and fibrous roots on the ground, washing and drying in the shade.
The taste is pungent and cool. Toxic.
Function: detumescence, resolving hard mass, detoxifying and relieving pain. Used for tumor and cervical lymph node tuberculosis; External use for treating carbuncle and furuncle, and poisonous snake bite.
Usage and dosage: 3 ~ 5 yuan, a large amount can be used to 1 2 (can be taken only after decocting for 3 hours); Appropriate amount is applied externally, mashed and applied to the affected area.
Note (1) belongs to two kinds of medicines. American krill; ; Amorphophallus serpentis.
Excerpted from the National Collection of Chinese Herbal Medicine
In Tokyo, konjac, as a special food, is a soft solid substance made of a mixture of water and konjac and a coagulant such as lime. What is favored by everyone is its unique taste. The water source is high-quality water from Akikawa in Tama area. As a raw material, konjac is also native.
sensitive
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.