[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)

Paneer Bhurji in Pumpkin Gravy

How to make Paneer Bhurji in Pumpkin Gravy

Ingredients:

100 gms Capsicum
250 gms Paneer
250 gms Pumpkin
1 tsp Ginger n Green Chili Paste

Seasoning:
Salt
Sugar
Turmeric
Cumin Seeds
Red Chili Powder
Garam Masala Powder

Procedure:
1. Boil Pumpkin in water for 5 mins on medium flame
2. Make a puree of boiled pumpkins using the same water which is used for boiling the pumpkin.
3. Take oil in Cooking Pan, Add Cumin seeds and let it splutter, than add ginger chili paste and ghee
4. Add Pumpkin Puree, all Seasoning, Mix and let it shimmer for 1 min
5. Add Paneer and mix all together.
6. Cover and let it shimmer for 2 mins

How to Make Blueberry Syrup
00:00:39 Steps
00:00:44 1 – Prepare blueberries to make syrup
00:01:11 2 – Remove 3 or 4 lemon peel strips from the lemon with the knife
00:01:32 3 – Extract at least 2 tbsp
00:01:50 4 – Mash the blueberries in a medium-sized pot filled with 1 c
00:02:08 5 – Heat the berries and water on the stove
00:02:30 6 – Strain the berries in a fine-gauge sieve
00:02:51 7 – Prepare the syrup base
00:03:06 8 – Add blueberry juice to the syrup base
00:03:30 9 – Remove the pot from the stove to start cooling the blueberry syrup
00:03:41 10 – Use the syrup immediately or store it in jars with lids
00:03:57 11 – Finished
00:04:05 Tips
00:04:20 Warnings
00:04:44 Things

Content taken from WikiHow https://www.wikihow.com/Make-Blueberry-Syrup