Processing konjac tofu with fresh materials

The main component of konjac is "glucoside glycan", which has the functions of dilating capillaries, lowering blood pressure, excitement of intestinal tract, and has significant preventive and therapeutic effects on diabetes, coronary heart disease, esophageal cancer, lung cancer, and leukemia. It is internationally known as: "serum purification agent", "Oriental anti-cancer magic powder", "gastrointestinal scavenger" and so on. Amorphophallus tofu is rich in nutrients, delicious and delicious, and it is a good health food. However, the konjac tofu currently sold in the market is prepared with konjac flour, and adulteration is serious. Some of them are even sweet potato starches. There is no special flavor of konjac and no toughness. To this end, the following methods have been used since the preparation of konjac tofu using fresh konjac bulbs:
1. Preparation. Konjac bulbs 10 kg, edible base 150 grams, no edible base available lime 500 grams or 1 kg of plant ash instead. Make a self-grinding tool: Find a piece of thin iron sheet that is slapd and lay it flat on a wooden board. Put a number of holes on it with iron nails. The overturned side forms many sharp sawtooths. Then you can make a simple bracket. .
2. With lye. 150 grams of edible alkali was dissolved in 15 kg of clear water, stirred for a while, and allowed to stand for clarification, and the clear liquid above was taken as grinding water.
3. Refining. Wash the konjac ball, scrape off the black skin, put the self-made grinding tool on the pot, and then rub the konjac ball to the iron sheet of the favorable teeth repeatedly, and the slurry falls into the pot. Add a small amount of lye to the bowl while grinding, and stir frequently. Add all the lye after grinding, and stir well with wooden sticks.
4. Compaction. Its blank shape is determined according to needs. If it is made into a spherical shape, plastic food bags can be packed one by one, squeezed by hand and kneaded into balls. If made into a square shape, the slurry is filled in a square pot, about 10 to 15 cm thick, and the surface is pressed flat, and then a knife is used to draw a square shape.
5. Cooked. Add about 10 kilograms of clean water to the pot, and then add a small amount of food base to the water to prevent the block of tofu from sticking or changing. Then gently put the konjac tofu into the pot, the water is suitable to submerge tofu block, cooked with the fire, the water boils, the tofu blocks gradually become hard, pay attention to flip, so as not to stick pan. About 20 minutes after boiling, the water can be cooked.
6. Rinse. Cooked konjac tofu should be rinsed with water several times. It is best to soak in water for several hours and then rinse it several times. It can be used for cooking dishes or for sale on the market.
The konjac tofu made in this way is crisp and smooth, and its toughness is good. It's not broken and fried, aromatic and delicious, like meat and meat. It can be called the best of vegetarianism.

Concentrated wolfberry juice selection Ningxia Zhong Ning wolfberry fruit as raw material, the Yellow River water purification extraction, the world's advanced production equipment and processing technology from processing. Lycium bright color, nutrient-rich, with multiple health effects, the role and efficacy of medlar As early as the Ming Dynasty, Li Shizhen's "Compendium of Materia Medica" there are records; and Chinese medicine is also commonly used to treat liver and kidney yin deficiency, waist and knees sore , Dizziness, forgetfulness, dizziness, eyes fainting, diabetes and other illnesses. Often take with longevity, the effect of anti-aging, but also the preparation of a variety of health drinks, dairy products, cold drinks and medicines the first raw material

Concentrated Goji Juice 



Please feel free to leave us message.
Any inquiry would be replied within 2 hours on working days!


 Production Specification Sheet

Product Name

Goji Juice

Country of Origin

Ningxia in China

 

ANALYSIS

DESCRIPTION

TEST METHODS

Product Name

Organic Goji Juice

Conventional

Goji Juice

Conventional Contracted

Goji Juice

BRIX

NLT 13

NLT 36

Organoleptic Inspection

Color

Bright auburn or Purple red

Organoleptic Inspection

Smell and Taste

Characteristic

Organoleptic Inspection

Texture

The fruit pulp contains, a period of few days the juice will appear pulp precipitation

Organoleptic Inspection

Total plate count(cfu/ml)

NMT 1000

GB4789.2

Salmonella

Absence

GB/T 4789.4

Staphylococcus

Absence

GB 4789.10

Pb, mg/kg

NMT 0.5

GB 5009.12

As, mg/kg

NMT 0.5

GB/T 5009.11

Cu, mg/kg

NMT 10.0

GB/T 5009.13

Pesticide Residue

Absence

NMT 0.2ppm

GB/T 19648-2006,

GB/T 200769-2008

 

Shelf Life

12 months if stored in a cool ventilated dry place

Package

 210kg/drum.,Internal: double aseptic bag. External: Drum

Storage

It should be stored under the dry and ventilated environment

 

Save

Concentrated Goji Juice

Concentrated Goji Juice ,Concentrated Wolfberry Juice,Concentrated Goji Berry Juice

Ningxia Wolfberry Goji Industry Co.,ltd , https://www.nx-wolfberry.com