[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

Muscular shiver
Mare , 5 years , american trotter

tremblement musculaire ,
jument de 5 ans , trotteur américain

PYAAZ KI KACHORI

Ingredients

Refined flour (maida) dough as required
2 medium onions (pyaaz), finely chopped
1 tablespoon oil + for deep-frying
1 teaspoon cumin seeds (jeera)
1 inch ginger, finely chopped
1 tablespoon chopped garlic
1 teaspoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon red chilli powder
½ teaspoon dried mango powder
Salt to taste
Crushed black peppercorns to taste
1 tablespoon chopped fresh coriander leaves
Date-tamarind chutney for serving

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté till it changes colour.
2. Add ginger, garlic, green chilli, fennel seeds and coriander seeds and sauté for 1 minute.
3. Add onion and sauté till light golden brown. Add chilli powder, dried mango powder and salt and sauté for 1 minute.
4. Add crushed peppercorns and sauté. Add coriander leaves and mix well. Transfer in a bowl and cool.
5. Divide the dough into equal portions and shape into balls.
6. Make cavity in the center of each ball, put a portion of sautéed onion mixture, bring the ends together, seal and shape into balls. Lightly flatten each stuffed portion using your fingers into small thick disc.
7. Heat sufficient oil in a kadai. Put the stuffed discs and deep-fry till golden brown and crisp. Drain on absorbent paper.
8. Serve hot with date-tamarind chutney.

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