During traditional preparation of bean curd,a quantity of konjac Glucomannan which is 0.1% the weight of the material is processed with warm water to obtain paste, add the paste into the bean liquor before its cooking, stir well and heat to boil, add the gypsum into the boiled liquor, the bean curd made of konjac and bean is so produced. Compared with 

Recommendation: KF15/ KP30

traditional bean curd, the bean curd made of konjac and bean has high toughness, good water-keeping ability, excellent storage stability, and it is not readily breakable and looks tender with pure white color and taste exquisite and pleased with extreme flavour-absorbing ability. With the use of konjac, bittern bean curd, bean curd noodles taste much better than the traditional foods and the beneficial dietary fiber is supplemented as well.

Recommendation: KF15/ KP30