Huitong Konjac [Hunan Huitong Specialty]

What is Huitong konjac? Authentic Hunan Huitong specialty: Huitong konjac

Content summary:Do you want to know what Huitong konjac is? This article is a detailed introduction toHunan Huitong specialty - Huitong konjac. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Huitong konjac. The full text takes about 6 minutes to read, mainly including the basic introduction of Huitong konjac and the product characteristics of Huitong konjac? How did the history of Huitong konjac come about? Wait

Basic introduction of konjac in Huitong

Huitong is a nationally renowned "hometown of Guangmu" and "hometown of Nanzhu". It is suitable for konjac growth and is one of the few konjac growing areas in China. Konjac has been designated as one of the top ten health foods by the World Health Organization<21. The fertile black sand and yellow soil within the territory are thick, and fallen leaves accumulate under the forest, making it easy for tubers to absorb large amounts of trace elements such as potassium, phosphorus, and boron from the soil. Huitong is rich in water resources, with over 100 rivers and ditches of various sizes. The water quality is rich in elements such as calcium, zinc, and potassium, distributed in a tree like pattern, providing favorable conditions for the expansion of konjac tubers

Scope of Regional Protection

The production area of konjac in Huitong County, Hunan Province includes 18 townships including Lincheng Town, Pingcun Town, Baozi Town, Ma'an Town, Jinzhu Town, Ruoshui Town, Tuanhe Town, Guangping Town, Shaxi Township, Lianshan Township, Diling Township, Gaoyi Township, Pao Tuan Township, Jinziyan Township, Qinglang Township, Mobin Township, Puwen Township, and Baotian Township

Fresh konjac: The corm is flattened and round, with a shiny appearance, and the petiole is smooth when it falls off

Dried konjac products: white color, delicate skin texture, and dense texture. Physical and chemical indicators: Fresh konjac: moisture ≤ 90.0%, glucomannan (on a wet basis) ≥ 5.5%

Konjac dried products: moisture ≤ 12.0%, glucomannan (on a dry basis) ≥ 40%