Also known as grinding taro, pedicel lotus, taro, snakehead grass, pedicel rhizoma arisaematis and so on. It belongs to the same family as taro and belongs to Araceae in plant classification. Konjac is a traditional food with low calorie and high cellulose. In recent years, konjac food is popular all over the world because of its peculiar health care and medical effects, and it is called "magic food".

Amorphophallus konjac contains unique nutrition. According to the analysis, every100g of Amorphophallus konjac spherical stem contains up to 50g of grape mannan, glucose, fructose, sucrose and so on. Every100g of konjac flour contains protein 4.6 mg, fat 0. 1 mg, calcium 45 mg, phosphorus 272 mg, iron 0. 6 mg, zinc 2.05 mg, manganese 0.88 mg, chromium 0.25 mg and copper 0.1mg. Recent studies have proved that glucomannan contained in konjac has a good effect on lowering blood sugar in diabetic patients. Because of its large molecular weight and high viscosity, it can delay the absorption of glucose and effectively reduce postprandial blood sugar, thus reducing the burden on islets. Because of its strong water absorption and low calorie, it can not only increase satiety, reduce hunger, but also lose weight. It is an ideal food for diabetics and dieters.

Amorphophallus konjac is a perennial plant. Underground tubers are oblate, large, stout petiole, cylindrical, light green, with deep purple spots and palmately compound leaves. They grow in sparse forests and have many functions, such as dispersing toxin, caring skin, dredging veins, lowering blood pressure, losing weight, appetizing and so on.

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.

Do textual research

1. This product was first published in Kaibao Materia Medica under the name of Amorphophallus konjac, saying: "Born in Wu Shu. The leaves seem to be composed of postscript and Pinellia ternata, and the roots are as big as bowls. Born in the shade, rain (dew) drops leaves. "

2. "Materia Medica" Nanxing Xiayun: "The stems are purple, which is konjac."

3. "Compendium" said: "Amorphophallus was born in Shu, and there is also a ghost head in Shizhou. Fujian people also grow ... it grows seedlings in spring and moves in May. It is one or two feet long, similar to Nanxingnan, but mottled, and the perennial roots are also autogenous ... After two years, the roots are as big as bowls and taro, with white appearance and numb taste. "

As described in Volume 24 of Textual Research on Plant Names and Figures (2) and (3) of Aralia elata, its original plant is konjac.

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.

Contraindications to drugs should not be eaten raw. Oral overdose is not advisable. Eating raw and processed products by mistake and taking too much are easy to cause poisoning symptoms: burning tongue and throat, itching and pain, swelling.

1. "Kaibao Materia Medica": "Life is like human throat bleeding."

2. "Sanyuan Life Extension Book": "Air-conditioned people eat less."

3. "Anhui Chinese Herbal Medicine": "This product is toxic, and the external use time should not be too long to avoid foaming; Oral administration should not be excessive, and it should be decocted for 2-3 hours for a long time to reduce toxicity. "

{Set Solution}:

1. "Materia Medica": "White konjac is also called ghost taro in Wuzhong, south of the Yangtze River. Its roots are all like Arisaema, and it is more peaceful. It's hard to choose. People think that South Star is neck and neck, which is often the case in cities. The muscles of Araceae are delicate, but the flowers on the front stems are purple, the stems of Araceae are spotless, and the flowers are yellow, which is different. "

2. "Compendium": "Konjac, after harvesting its roots in autumn, must be washed or mashed, boiled in grey juice for more than ten times, washed with water and boiled for five or six times, that is, frozen, sliced, soaked in bitter wine, not grey juice. Sliced into filaments, boiled in soup, and mixed with five flavors, it looks like jellyfish silk. Ma Zhi said that its seedlings are like Pinellia ternata, and Yang Shen's "Dan Lead Record" said so, which is also wrong. It is the way to restore the cloud of Agricultural Books and save the famine. If there are benefits of kudzu vine, konjac and oak chestnut in the mountains, it will also benefit the people. Its spotted staff, that is, the spotted people such as Tianxing. "

3. "Outline": "Luo Fu": It is produced in a deep valley and looks like a potato. A mountain man got it. Cut it into four pieces, put it in a sand basin, grind it into a mortar, and cook it in a pot to make a paste. It condenses into cakes when it is cold. Once it is divided into four pieces, it will be cooked into a paste after adding water. Cook according to the first three times, it is edible and full. There are four differences in taro. Live without borrowing seedlings. When the leaves come out of the ground, you become a seed. A difference is also true. The collection and processing are not allowed to be seen by women, chickens and dogs. When they see it, they become water, which is different. When grinding and cooking, the knife must rotate clockwise, and in the opposite direction, it will turn into water, which is different from the other three. One impression is that there are four from one and four, four and sixteen, sixteen and sixty, such as the number of hexagrams, and four are different. I heard that there are their own taro in Shandong, and the collection system is different. "

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, fry the dried tendon in the oil pan 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.

Amorphophallus konjac:

Ingredients: konjac, pineapple, apple, orange.

Practice: 1. Peel the orange and cut it into petals, and dice the rest.

2. Boil the konjac in water for 20 minutes, then pour the rest into the pot and cook for 10 minutes. If you like it very much, cook it for a long time.

3. When it is almost cooked, use cold water and some starch, stir with a spoon while pouring the pot, and finally put some sugar according to your personal taste before cooking!

Features: nutritious and delicious, and will not gain weight.

Method for making konjac yogurt jelly

Ingredients: Konjac powder, milk powder (with sugar), lemon juice (pure), baking soda powder (rarely, the less the better).

Practice: 1. Dissolve the refined konjac powder in 70℃ water (powder: water is about 1: 80, so add less water because lemon juice is needed, because the refined konjac powder can only coagulate under alkaline conditions, and soda ash is needed at home).

2. Then melt the milk powder in water, add lemon juice, stir well and cool.

If the milk powder is not sweet enough, you can add some sugar, which is not very high in calories.

[Edit this paragraph] Nutritional analysis

1. Promoting blood circulation and removing blood stasis: Amorphophallus konjac tastes pungent and warm, and has the functions of promoting blood circulation and removing blood stasis and reducing swelling. The mucin contained in konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis and prevent cardiovascular and cerebrovascular diseases;

2. Anti-cancer and detumescence: Amorphophallus konjac can interfere with the metabolism of cancer cells, and its drug sensitivity test is sensitive to cardiac cancer and colon cancer cells, and it can resolve phlegm, soften hard mass, reduce swelling and detoxify, and can be used for treating diseases such as tumor, sputum nucleus and lymph node nucleus, and can prevent and treat cancer;

3. Loosening intestines and relaxing bowels, reducing fat absorption: the fiber in konjac can promote gastrointestinal peristalsis, moisten intestines and relaxing bowels, prevent constipation, reduce the absorption of fat in intestines, be beneficial to the treatment of intestinal diseases, and reduce the accumulation of cholesterol in the body, which is of great significance for the prevention and treatment of hypertension and coronary atherosclerosis;

4. Hunger to lose weight: Amorphophallus konjac is a low-calorie food, and the glucomannan contained in it will absorb water and expand, which can increase to 30 ~ 100 times of the original volume, so it feels full after eating, which can be used to treat diabetes and is also an ideal diet food.

[Edit this paragraph] Relevant persons

The general population can eat it, especially the ideal food for diabetics and obese people.

[Edit this paragraph] Production description

The production method of konjac: slice the spherical rhizome of konjac in the sun, grind it into powder, boil a pot of boiling water, mix and stir the konjac powder evenly, cook for half an hour, make it gelatinous, like glue, and then add alkaline substances such as hydrated lime or edible alkali to solidify it.

1. Raw konjac is poisonous and must be cooked for more than 3 hours before eating, and it is not advisable to eat too much at a time;

2. Do not eat dregs to avoid poisoning;

3. The underground tuber of konjac can be processed into konjac powder for eating, and it 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.

As far as I know, konjac tofu made by adding boiling water and stirring it evenly and then boiling it with edible alkali will not be poisoned.

5. Warning: Some kinds of konjac are highly toxic and cannot be eaten after processing. Please consult an experienced person for details. As far as I know, there are two kinds of commercial konjac, one is white konjac and the other is flower konjac.

Amorphophallus konjac is warm, pungent and toxic;

Has the effects of promoting blood circulation, removing blood stasis, detoxicating, relieving swelling, moistening intestine, relaxing bowels, resolving phlegm and softening hard mass;

Indications: scrofula, excessive phlegm, traumatic injury, constipation, abdominal pain, sore throat and gum. In addition, Amorphophallus konjac also has the functions of supplementing calcium, balancing salt, clearing stomach, regulating intestine and expelling toxin.