Anxian konjac is a famous specialty of Anxian County, Mianyang City, Sichuan Province. The upper part of the fresh sable epidermis is dark brown, and the lower part is light brown or flesh-colored. It is smooth and full, thin and fleshy, tender and creamy. After cutting, there is Mucus, the konjac tofu made with Anxian konjac is gray and fresh, feels delicate and elastic, and is an authentic raw material for Sichuan cuisine.

Konjac, a perennial tuber herbaceous plant. It is native to Japan, India, Sri Lanka, and the Malay Peninsula. It has been cultivated for many years in southwestern China. It has been one of the herbs in ancient Chinese books since ancient times. Anxian konjac contains high effective ingredients, and the recovery rate of konjac flour is 55-60%; the content of glucomannan in Anxian konjac flour is 5% higher than that of other similar products in other regions, and the "viscosity" is higher than that of other producing areas. It is much higher (viscosity is one of the main indicators for measuring konjac flour); Anxian konjac solution has high transparency, konjac flour has excellent appearance quality, white color and granules are well-crystallized. Location Anxian is located in the northwest of the Sichuan Basin, with an area of ​​1,404 square kilometers, 110 kilometers from Chengdu and 10 kilometers from Mianyang. It is the hometown of famous scholar Li Dianyuan and modern famous writer Sha Ting in the Qing Dynasty. Anxian is rich in konjac and has unique geographical advantages. It is a well-known konjac main producing area, a national konjac processing and fine powder distribution center, and one of the eight key konjac planting bases in the country. It is listed as a national agricultural product processing demonstration base. . Anxian konjac flour processing and sales have accounted for 25% of the national sales, the products are sold to Japan, South Korea and Europe and the United States. Product characteristics Anxian konjac fresh sputum epidermis is dark brown in the upper part, light brown or flesh-colored in the lower part, smooth and full, thin and fleshy, tender and creamy, with mucus after cutting, konjac tofu made with Anxian konjac It is glamorous, delicate and flexible, and is an authentic raw material for Sichuan cuisine. Because the growth environment is in the optimal growth area, the important indicators such as dry matter and glucomannan in Anzhen konjac are obviously superior to other cultivation areas. Among them, the dry matter content of Anji konjac (total amount 1 - moisture content) ≥15.0 %, obviously superior to other cultivated areas 12.6 ~ 14.5%; Anxian konjac glucomannan in dry matter ratio (fresh sample glucomannan content ÷ dry matter content) ≥ 55.0%, significantly better than other cultivation areas 52.5 ~ 55.0%. Efficacy and function 1. Lose weight konjac food not only tastes delicious, tastes pleasant, but also has the effects of weight loss fitness, treatment and anti-cancer, so it has been popular all over the world in recent years and has been praised as “magic food”, “magic food” and “health”. Food" and so on. 2, prevention of arteriosclerosis, prevention and treatment of cardiovascular and cerebrovascular diseases Konjac tastes Xin Wen, there is a role in promoting blood circulation, to prevent swelling. The mucus protein contained in konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis and prevent cardiovascular and cerebrovascular diseases. Therefore, konjac is called "gastrointestinal scavenger", "blood scavenger". 3, lower cholesterol konjac glucomannan can effectively inhibit the absorption of cholesterol, bile acid and other fat decomposition substances in the small intestine, promote fat excretion, reduce the total amount of serum triglycerides and cholesterol. 4, improve immunity, prevent cancer and cancer, can improve the body's immunity, the mannose contained in the cancer cell metabolism, the excellent dietary fiber can stimulate the body, producing a cancer cell killing substance.

Anxian konjac quality technical requirements First, the variety of flowers konjac. Second, the site conditions are 800m to 2500m above sea level, and the soil is yellow soil, mountain yellow brown soil, purple soil, alluvial soil. The thickness of the plough layer is ≥30cm, the organic matter content is ≥1.8%, and the pH value is 6.5 to 7.5. Third, cultivation management Type selection: seed weight ≥ 50g. 2. 3. Fertilization: 2000kg to 4000kg of organic fertilizer per 667m2 (mu). 4. Harvest: After 15 days of plant yellowing and seedlings, select the sunny day or when the soil is dry. 5. Production water: Groundwater in the area of ​​production, the water quality meets the national drinking water standards. 6. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, konjac powder processing 1. Processing flow: fresh konjac → pit cleaning → cleaning → slicing (block) → dry grinding (or push into slurry → filter sedimentation → beach drying into powder) → packaging. 2. (2) Grinding fineness: 40 mesh to 120 mesh. V. Quality characteristics 1. Sensory features: white particles, white appearance, symmetrical particles, crystal brightness is particularly prominent under the microscope, there is a natural fishy smell of konjac. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the konjac production area in Anxian County may submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Anxian County, Sichuan Province, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing agency of Anxian Konjac is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.