Here are some common processes for making Dalian konjac products
The production process of Dalian konjac product manufacturers varies depending on the product type. Here are some common production processes for Dalian konjac products:
Konjac Tofu:
Raw material preparation: mainly using fresh konjac as raw material, while preparing an appropriate amount of edible alkali.
Making konjac paste: Wash fresh konjac, peel it, and grind it into delicate konjac paste using a stone mill or machine.
Boiling: Pour konjac paste into a pot, add an appropriate amount of water and edible alkali, and slowly simmer over low heat, stirring continuously during the process to prevent sticking to the pot.
Solidification molding: When the konjac paste becomes thick and begins to solidify, pour it into a mold, compact and cool it to make konjac tofu.
Packaging: Adopting rural vacuum packaging to ensure the freshness and strength of konjac tofu.
Konjac shreds:
Raw material processing: Freshly harvested konjac is washed repeatedly to remove sediment, and bud pits are manually dug out.
Slicing and drying: Konjac is cut into thick slices, dried, and ground into powder.
Making konjac flakes: Dilute the powder with water and steam it to make refreshing and elastic konjac flakes.
Shredding: Cut the konjac into thin strips.
High temperature steaming and alkali removal: After high-temperature steaming and alkali removal, konjac silk is completed.
Konjac flour:
Field cultivation: Dalian konjac prefers a warm and humid environment with high soil requirements. In the appropriate season, farmers carefully select healthy konjac seeds for sowing, and after several months of careful care, they can be harvested and dug when their roots and stems are ripe.
Cleaning and Peeling: The surface of the harvested konjac roots and stems is covered with soil and skin. It needs to be washed clean with water first, and then manually or mechanically peeled to remove the inedible parts.
Slicing and drying: The peeled konjac will be sliced into thin pieces for subsequent processing. Subsequently, these thin slices will be sent to a drying room for low-temperature drying to remove excess moisture and maintain the nutritional content and taste of konjac.
Grinding into powder: After drying, the konjac flakes will be sent to a grinder for fine grinding to obtain delicate konjac flour.
