Example of konjac application-Bionic Foods

Konjac glucomannan molecular structure has acetyl groups in the form of branched chains on the straight chains. Under the action of alkali or alkaline salts, after the removal of acetyl groups, the remaining long bald chains, under the action of heat, will naturally twist together without resistance, forming a solid, thermally irreversible mesh structure of the thermal gel. Therefore, konjac gum in alkaline condition, heating easily forms irreversible gel, with good toughness, plasticity, smooth taste and other characteristics, and a strong stability, in the case of adding other auxiliary materials It can be made into a variety of bionic vegetarian products with the addition of other excipients. In alkaline conditions, it is easy to form a gel when heated to obtain a good konjac bionic food. 

Konjac bionic foods imitate natural foods in terms of nutrition, flavour or shape, with a certain degree of elasticity and hardness, random shape, unique taste, easy to eat and good for health. In addition to processing ordinary konjac tofu with konjac gum, it can also be processed into konjac vegetarian loin, vegetarian shrimp, vegetarian abalone, vegetarian tripe, konjac vermicelli, konjac dices, bionic beef, bionic squid and many other bionic vegetarian foods. They are not only nutritious and tasty, but can also be prepared in a variety of ways, including stir-fried, stewed, steamed, served cold or in a hot pot.