Can pre made konjac be frozen

Prepared konjac can be frozen, but its taste may change. After freezing, konjac will become harder in texture, and there may be water loss and decreased elasticity after thawing. The main component of konjac is glucomannan, a dietary fiber that undergoes physical property changes at low temperatures. When fresh konjac or processed konjac products are frozen, water crystallization in the cell structure can cause tissue damage. Short term freezing has little impact on nutritional value, but long-term freezing may result in the loss of some water-soluble vitamins. If frozen storage is required, it is recommended to cut the konjac into pieces and seal the packaging to reduce contact with air. Konjac products such as konjac silk and konjac tofu with high water content are prone to forming ice crystals after freezing, which affects their quality. Industrial konjac snacks have relatively good freezing tolerance due to dehydration process. If homemade konjac food contains a large amount of soup, freezing will cause the soup to separate. When thawing, it should be slowly thawed in the refrigerator to avoid repeated freezing and thawing. Special processed instant konjac is usually not recommended to be frozen, and there will be clear labeling on the packaging.

It is recommended to refrigerate konjac for daily storage and consume it within 3 days. Freezing storage should not exceed 1 month. Thawed konjac is suitable for stewing or stir frying, but its taste may deteriorate when served cold. Konjac is a low calorie high fiber food, and reasonable storage can maximize its dietary fiber value. People with weak gastrointestinal function should pay attention to controlling their consumption.