Emeishan Snow Magic is a special product of Emei Mountain in Sichuan Province and a traditional food for local monks. The konjac is easy to taste when cooked. It has the characteristics of soft texture, fresh taste, fragrant but not greasy, unique flavor, etc. It has become a famous food in Emei Mountain and enjoys a high reputation at home and abroad.

Origin of the environment The unique geographical environment of Emeishan City has created the unique quality of Emeishan Snow Magic. There are many clouds in the mountainous area of ​​Emei Mountain, with less sunshine and abundant rainfall. The plain area has a subtropical humid monsoon climate. The average temperature in January is about 6.9 degrees, and the average temperature in July is 26.1 degrees. Because the elevation of Emei Mountain is steep and steep, the climatic zone is vertically distributed. The altitude of 1500 meters to 2100 meters is warm temperate climate; the altitude is 2100 meters. ~2500 meters is moderately temperate climate; above 2500 meters above sea level is sub-cold climate. The area above 2000 meters above sea level is covered by ice and snow for about half a year, usually from October to April of the following year. The Emei scenic area presents different climatic characteristics depending on the altitude. Below the Qingyin Pavilion is a low mountain area with lush vegetation and cool springs. There is no big difference between the temperature and the plain. The Qingyin Pavilion to the Washing Pool is in the middle mountain area, and the temperature is 4°C-5°C lower than the mountain plain. The wash basin to the golden dome is a high mountain area, and the temperature is about 12 °C lower than that of the Shangxia Temple. It is this unique geographical condition that allows Emeishan to grow high-quality konjac and process soft snow konjac in a frozen environment. Quality characteristics Snow konjac is a traditional food of the eyebrows. After being frozen in the snow and ice, the konjac is formed with many small holes inside. It is easier to taste when cooking. It has a soft texture, fresh taste, fragrant but not greasy, and unique flavor. Become a famous food in Mount Emei. Mushroom mites are perennial herbaceous plants, the petiole of the ground is serpentine, the compound leaves are palm-shaped, the lobules are pinnately divided, the underground stems are globular, the tubers resemble scorpions, and become black after cooking, commonly known as black tofu. How to eat When eating, it is made into a sponge by warm water. The dried water is cut into pieces, strips and pieces. It can be braised with chicken, duck, beef, pork and other meat. It can also be vegetarian. It is a natural and non-polluting food. Konjac roast duck medicinal effect Emeishan snow konjac has the effect of dissipating phlegm and stasis, swelling and swelling. Indications, stagnation, malaria, phlegm, phlegm, tumor, bruises, carbuncles, hemorrhoids, erysipelas, snake bites, burns, burns. Dietary Values ​​From the perspective of nutrition, Emeishan Snow konjac is an ideal soluble dietary fiber with ultra-low calories. Dietary fiber has five major effects in preventing and treating diseases: First, dietary fiber absorbs water in the stomach and swells, increases in volume, enhances satiety, and soluble fiber forms a colloidal state, delaying the absorption of glucose and fat. Gradually lower blood sugar and blood lipid levels. Therefore, it can effectively prevent the occurrence of hyperglycemia and hyperlipidemia diseases. Second, shorten the time that food stays in the stomach. Generally speaking, it takes 28 hours for ordinary food to be emptied from the intestines, while foods rich in dietary fiber only need 14-16 hours, which greatly reduces the harmful substances. absorb. Fourth, the fiber in the intestines causes the pH value in the intestine to decrease, which affects the metabolic activity of anaerobic bacteria and becomes a source of anti-tumor factors. Fifth, dietary fiber can also promote the conversion of cholesterol to bile acid, reduce the conversion of bile acid through the liver, thereby lowering cholesterol, thus inhibiting the rise of cholesterol.

Emeishan Snow konjac quality technical requirements (a) konjac planting. 1. Variety: Flower konjac. 2. Cultivation management: (1) Selection of seed pieces: The weight of the seed pieces is ≥30g. (2) Planting time: from mid-late March to late April. (3) Planting density: The number of plants per hectare is ≤30000. (4) Fertilizer and water management: There should be a 3 m2 to 5 m2 septic tank every 0.33ha to 0.67ha konjac plantation. (5) Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. 4. Harvesting: Harvesting begins 15 days to 30 days after planting with yellow and yellow plants, and harvesting should be carried out on sunny days. (2) Konjac flour processing. 1. 2. (2) Dry: natural drying or manual drying, drying temperature ≤ 60 ° C, moisture content ≤ 16%. (3) Production water. Groundwater in the protected area, the water quality meets the national drinking water standards. (4) Accessories requirements. Glutinous rice and edible alkali meet the relevant national standards. (5) Product processing. 1. 2. After the mixture in the pot was heated to boiling, the edible base was added in a ratio of 1%. The ratio of konjac flour, glutinous rice flour and water is 3:2:100. (2) simmering: After molding, the konjac embryo is boiled in a boiling water pot for 15 to 20 minutes. (3) Cooling: natural cooling. (4) Freezing: The stepwise freezing method is adopted, and the initial freezing temperature is -6 ° C to -10 ° C for 20 to 24 hours. The secondary freezing temperature is between -12 ° C and -17 ° C for 36 to 40 hours. (5) Thawing: Naturally thawed at room temperature. (6) Dehydration: Dehydration by a centrifuge, and the dehydration time is 3 to 5 minutes. The water content is 25% to 35%. (7) Drying: Two-stage drying method is adopted. The initial drying temperature is 50 ° C to 60 ° C, the time is 20 to 24 hours, the secondary drying temperature is 70 ° C to 80 ° C, the time is 12 to 16 hours, and the water content is ≤ 16%. (6) Quality characteristics. 1. 2. Provisions.

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Producers within the scope of the production of Emeishan Snow Magic Deer can submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Emeishan City, Sichuan Province. After examination by the Sichuan Quality and Technical Supervision Bureau, it will be announced after approval by the AQSIQ. . The legal inspection agency of Emeishan Snow Magic is appointed by Sichuan Quality and Technical Supervision Bureau.