The devil, also known as "devil's tongue," "head," "ghost head," "snak," "snacker," "grass head grass," "flower pole," "black head," or "paralysis," is a plant belonging to the Araceae family, specifically the genus Amorphophallus. It is a perennial herb and is often cultivated as a vegetable, particularly in the Dioscorea family. The plant produces bulbous tubers that are rich in nutrients but contain toxic alkaloids, making it essential to boil them with lime before consumption to ensure safety. This plant is widely grown in regions such as Sichuan, Yunnan, Hubei, and Hunan, typically sown in spring and harvested in autumn.
When the temperature drops below 15°C in autumn and the leaves on the ground begin to yellow and lie flat, it is the best time to harvest. During this process, the bulbous tubers should be carefully dug out from beneath the petiole. After harvesting, the tubers should be stored at room temperature for about 3 to 4 days to allow the outer layer to dry and form a callus, which helps protect them during long-term storage.
Konjac requires specific storage conditions to maintain its quality. The ideal storage temperature ranges between 8–10°C, with a relative humidity of 70–80%. It is highly susceptible to water rot, so maintaining proper ventilation and avoiding excess moisture is crucial.
For storage and transportation methods:
1. Store the tubers in a dry indoor space, such as a shed or basement. Stack the top buds in layers, covering each layer with fine soil or straw. Finish by covering the top with a layer of soil and straw to protect them from moisture and cold.
2. Alternatively, bury the tubers outdoors in a well-drained area. Place them in a raised bed, cover them with sand, and then top with more sand or straw to keep them warm and moist.
3. In areas where the winter is not too severe, the tubers can be left in the soil over the winter. A layer of hay can be spread on top to prevent freezing and protect the plants from harsh weather.
4. For transportation, refer to the guidelines used for steamed bread, ensuring that the tubers remain dry and protected during transit.
Quality standards for konjac include fully developed, intact tubers with no signs of decay or damage. They should be packed in baskets, boxes, or other suitable containers to maintain their integrity during transport and storage.
Dehydrated cabbage, also known as dried cabbage, is a versatile and convenient ingredient that can be used in a wide range of dishes. It is a popular product in the food industry due to its long shelf life and ease of storage, making it a cost-effective option for both commercial and home kitchens.
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