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For Bean Curd Use

For Bean Curd Use

Recommendation: KF15/ KP30

During traditional preparation of bean curd,a quantity of konjac Glucomannan which is 0.1% the weight of the material is processed with warm water to obtain paste, add the paste into the bean liquor before its cooking, stir well and heat to boil, add the gypsum into the boiled liquor, the bean curd made of konjac and bean is so produced. Compared with 


Recommendation: KF15/ KP30