Konjac knots are highly favored in the food industry for their unique taste, and this is due to the carefully researched production process of Dalian konjac knot manufacturers. The following are the key steps in our production to improve the taste of konjac knots.
Raw material processing
High quality konjac raw materials are the foundation. We carefully select fresh and plump konjac, clean them thoroughly, and use professional grinding equipment to make delicate konjac paste. During this process, the particle size of the grinding is strictly controlled to ensure that the fiber structure of the konjac is refined to a certain extent, preparing for the formation of a good taste in the future. At the same time, filter the konjac paste to remove impurities and coarse particles, making the konjac paste texture uniform.
Solidification molding
In the solidification process, we use specific coagulants and precisely control their dosage and reaction conditions. The appropriate coagulant can make konjac gel and form a certain elastic structure. We strictly control the temperature, pH value, and other aspects, such as maintaining the temperature within an appropriate range to avoid excessive or insufficient temperature affecting the solidification effect. Through the slow and stable solidification process, a uniform network structure is formed inside the konjac gel, which is the key to the taste of konjac. In the molding stage, we use standardized molds to make konjak gel into konjak knots with uniform size, so as to ensure the consistency of each konjak knot in its initial state.
Cooking optimization
Cooking is an important step in improving taste. We put the formed konjac balls into a specific recipe of cooking solution, which contains appropriate amounts of salt, edible alkali, and other ingredients. Salt can enhance the toughness of konjac knots, while edible alkali can help regulate the acidity and alkalinity of konjac knots, further improving their taste. The cooking time and heat have also been repeatedly tested to ensure that the gel structure inside the konjac knot is further stabilized and optimized, and at the same time, the surface is smoother and the taste is more delicate.
Post processing and preservation
The cooked konjac knots need to be rapidly cooled, which can make the texture of the konjac knots more compact. We use cooling technology to quickly reduce the temperature of konjac knots and lock in their taste. In terms of preservation, suitable packaging materials and preservation techniques are used to prevent water loss or contamination of konjac during storage and transportation, thus maintaining its good taste when it reaches consumers. Through this series of rigorous production processes, our Dalian konjac dumpling manufacturer has created konjac dumplings with excellent taste.
