The production process of konjac rice mainly includes

The production process of konjac rice mainly includes the following steps:
Raw material processing: Firstly, high-quality konjac is selected as the starting material, which undergoes strict quality inspection to ensure no pests, diseases, and pollution. Then pre-processing is carried out, including cleaning, peeling, slicing or sectioning, etc., to remove impurities and prepare for further processing. This process is carried out in a clean and food grade environment, using automated or semi automated mechanical equipment to ensure efficient and hygienic operations.
Konjac flour extraction: The pre treated konjac raw materials enter the flour extraction stage. By utilizing advanced crushing, grinding, and filtering techniques, the effective components (such as glucomannan) in konjac are efficiently extracted to produce konjac flour. This process strictly controls temperature, humidity, and time parameters to ensure the quality and purity of the refined powder, while taking effective measures to prevent the loss of nutrients.
Ingredient and mixing: The refined konjac flour extracted is accurately proportioned and mixed with other auxiliary materials (such as large Rice noodles, small Rice noodles, yam pulp, white fungus pulp, gynostemma pentaphyllum, cassia seed, hawthorn and other extract concentrates, peach kernel powder, konjac flour, etc.) according to the product formula requirements. This process uses high-precision measuring equipment and automated mixing systems to ensure accurate and uniform mixing of ingredients, laying a solid foundation for subsequent molding processes.
Forming and shaping: The mixed materials are shaped into various shapes by forming mechanical equipment such as extruders, mold forming machines, etc. The formed product immediately enters the shaping stage, and through appropriate temperature and humidity control, the product achieves the desired texture and appearance.
Drying and packaging: After shaping, konjac food needs to undergo drying treatment to remove excess moisture and extend shelf life. The drying process usually adopts advanced technologies such as hot air drying and vacuum freeze-drying to ensure that the product maintains its original flavor and nutrition while meeting the standards for safe storage. After strict quality inspection, the dried product undergoes automated packaging. The packaging materials must meet food safety standards and have good sealing to protect the product from external contamination.
Finished product storage and logistics: The packaged konjac food is sent to the finished product warehouse for storage. The warehouse environment needs to be kept dry, cool, and ventilated to prevent the product from getting damp or deteriorating. At the same time, establish a comprehensive logistics system to ensure that products can be delivered to customers in a timely and safe manner