Konjac Products Innovation Workshop: How Dalian Jinlida Builds Diversity
Konjac, as a unique ingredient, is emerging in the food market with its versatile taste. Dalian Jinlida Konjac Products is committed to exploring how to create konjac products with diverse flavors, bringing consumers a rich taste experience.
Firstly, in the raw material processing stage, the innovative workshop carefully selects high-quality konjac and strictly controls its quality and purity. By using grinding technology, konjac is processed into delicate and uniform konjac flour, laying the foundation for the subsequent shaping of taste. For example, adjusting the particle size of konjac flour according to different product requirements can produce vastly different taste effects in subsequent production.
In terms of formula research and development, Dalian Jinlida Konjac Manufacturer boldly attempts to combine various additives with konjac. Moderate addition of edible gums such as carrageenan, xanthan gum, etc. can enhance the elasticity and toughness of konjac products, making their taste more elastic and refreshing. It is suitable for making konjac jelly, konjac crystal balls and other products. When mixed with starch substances, it can give konjac products a certain soft and sticky texture, such as konjac rice cake, konjac rice cake, etc. By accurately adjusting the proportions of these ingredients, diversified customization of taste can be achieved.
The production process is even more crucial. By adopting a unique steaming and cooking process, controlling temperature and time, different organizational structures can be formed inside konjac products, thereby changing their taste. High temperature short-term steaming may keep konjac crispy and tender, while low-temperature long-term steaming can make it softer. Furthermore, during the molding process, different shapes and thicknesses of konjac products are produced by utilizing the shape and pressure changes of the mold. For example, thin slices of konjac meat jerky have chewiness, while block shaped konjac tofu is more tender and smooth.
In addition, the seasoning process cannot be ignored. Develop various unique seasoning formulas, such as spicy, vine pepper, tomato, etc., to make konjac products rich in taste and meet the taste preferences of different consumers. Through these innovative measures in all aspects from raw materials to seasoning, the Konjac Products Innovation Workshop has successfully created konjac products with diverse flavors, opening up a broad path for the development of konjac food in Dalian and allowing consumers to embark on a wonderful taste journey when tasting konjac.
