Konjac is a plant widely cultivated in Asia and Africa, and its rhizome contains a lot of starch and dietary fiber. The process of making konjac includes steps such as digging, washing, refining, solidifying, slicing, and drying.
First of all, after the rhizome of konjac is dug up, it needs to be washed and peeled. The starch from the rhizome is then extracted to make konjac pulp. In this process, the starch in the konjac pulp mixes with the coagulant to form a translucent gelatinous substance. This gelatinous substance is konjac tofu. Next, the konjac tofu is cut into slices or strips and dried. Dried konjac chips or konjac sticks are our common konjac products. Konjac is a low-calorie, low-fat, high-fiber food, and its dietary fiber helps to lower cholesterol, control blood sugar, and other effects. In addition, konjac also contains a variety of vitamins and minerals, which are beneficial to human health. In the process of making konjac, there are some details that need to be paid attention to. For example, the concentration of konjac pulp and the amount of coagulant need to be properly controlled, otherwise the quality and taste of konjac will be affected. In addition, the harvesting and processing time of konjac also needs to be strictly controlled to ensure the freshness and quality of konjac. In conclusion, konjac is a food made from the roots of plants, and its preparation process is relatively simple, but attention to detail and quality is required. As a low-calorie, low-fat, high-fiber food, konjac is widely cultivated and applied in Asia and Africa, which is of great significance for improving people's quality of life and health. Konjac