Konjac tofu
- The product is mainly composed of the carrageenan extracted from the high-quality unicorn seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has a strong synergistic thickening and gelling effect with the konjac fine powder in konjac tofu which can increase the water absorption multiple of konjac tofu enhance hardness elasticity and water retention effectively reduce costs and improve the quality of konjac tofu.
- Hotline：400-918-2888
-
Consulting
Konjac tofu companion gum solution
1. Product Features
The product is mainly composed of the carrageenan extracted from the high-quality unicorn seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has a strong synergistic thickening and gelling effect with the konjac fine powder in konjac tofu, which can increase the water absorption multiple of konjac tofu, enhance hardness, elasticity, and water retention, effectively reduce costs, and improve the quality of konjac tofu.
2. How to use
Pre-mix with Konjac powder to use evenly
3. Recommended product model
HG341, HG301, HG347
4. Scope of use
Used in all kinds of food processing (except food in Table A.3 of GB 2760), such as konjac tofu.
V. Reference dosage
The added amount of compound gum is 20% of the weight of konjac fine powder.
6. Reference process
Preparation of konjac fine powder raw materials (compound glue is added in this step) → swelling and swelling → wipe dish → cooking → cooling, demoulding → packaging and storage
7. Matters needing attention
1. The compound rubber powder and Konjac powder are mixed thoroughly to prevent the rubber powder from clumping.
2. Do not add too much compounding compound, otherwise it will weaken the thermal irreversibility of konjac tofu.
Konjac tofu companion gum solution
1. Product Features
The product is mainly composed of the carrageenan extracted from the high-quality unicorn seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has a strong synergistic thickening and gelling effect with the konjac fine powder in konjac tofu, which can increase the water absorption multiple of konjac tofu, enhance hardness, elasticity, and water retention, effectively reduce costs, and improve the quality of konjac tofu.
2. How to use
Pre-mix with Konjac powder to use evenly
3. Recommended product model
HG341, HG301, HG347
4. Scope of use
Used in all kinds of food processing (except food in Table A.3 of GB 2760), such as konjac tofu.
V. Reference dosage
The added amount of compound gum is 20% of the weight of konjac fine powder.
6. Reference process
Preparation of konjac fine powder raw materials (compound glue is added in this step) → swelling and swelling → wipe dish → cooking → cooling, demoulding → packaging and storage
7. Matters needing attention
1. The compound rubber powder and Konjac powder are mixed thoroughly to prevent the rubber powder from clumping.
2. Do not add too much compounding compound, otherwise it will weaken the thermal irreversibility of konjac tofu.
Konjac tofu companion gum solution
1. Product Features
The product is mainly composed of the carrageenan extracted from the high-quality unicorn seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has a strong synergistic thickening and gelling effect with the konjac fine powder in konjac tofu, which can increase the water absorption multiple of konjac tofu, enhance hardness, elasticity, and water retention, effectively reduce costs, and improve the quality of konjac tofu.
2. How to use
Pre-mix with Konjac powder to use evenly
3. Recommended product model
HG341, HG301, HG347
4. Scope of use
Used in all kinds of food processing (except food in Table A.3 of GB 2760), such as konjac tofu.
V. Reference dosage
The added amount of compound gum is 20% of the weight of konjac fine powder.
6. Reference process
Preparation of konjac fine powder raw materials (compound glue is added in this step) → swelling and swelling → wipe dish → cooking → cooling, demoulding → packaging and storage
7. Matters needing attention
1. The compound rubber powder and Konjac powder are mixed thoroughly to prevent the rubber powder from clumping.
2. Do not add too much compounding compound, otherwise it will weaken the thermal irreversibility of konjac tofu.
Konjac tofu companion gum solution
1. Product Features
The product is mainly composed of the carrageenan extracted from the high-quality unicorn seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has a strong synergistic thickening and gelling effect with the konjac fine powder in konjac tofu, which can increase the water absorption multiple of konjac tofu, enhance hardness, elasticity, and water retention, effectively reduce costs, and improve the quality of konjac tofu.
2. How to use
Pre-mix with Konjac powder to use evenly
3. Recommended product model
HG341, HG301, HG347
4. Scope of use
Used in all kinds of food processing (except food in Table A.3 of GB 2760), such as konjac tofu.
V. Reference dosage
The added amount of compound gum is 20% of the weight of konjac fine powder.
6. Reference process
Preparation of konjac fine powder raw materials (compound glue is added in this step) → swelling and swelling → wipe dish → cooking → cooling, demoulding → packaging and storage
7. Matters needing attention
1. The compound rubber powder and Konjac powder are mixed thoroughly to prevent the rubber powder from clumping.
2. Do not add too much compounding compound, otherwise it will weaken the thermal irreversibility of konjac tofu.
Label：
