Konjac noodles

Konjac noodles

　　Konjac noodles

　　Starch (bean or rice-based) 59–99 parts, konjac flour 0.1–40 parts, salt 0.4–0.8 parts, alum 0.2–0.4 parts. The production steps are as follows: first purify the starch, then add 30–50 parts water and stir, add the konjac flour, stir again, then add the salt and alum and stir once more. Heat to 90–110°C for noodle extrusion, freeze at -6 to -15°C, then air-dry, store, and package. This process overcomes the drawbacks of traditional noodles—limited variety and low nutrition—enhancing both their nutritional value and taste.