The specific process of making dehydrated vegetables

Dehydrated Vegetables are Dried Vegetables that have been artificially heated to remove most of the water from fresh vegetables. When eaten, it is not only delicious, fresh, but also able to maintain the original nutritional value; plus it is smaller than the fresh vegetables, light weight, will be restored into the water, transport and convenient consumption, etc., and much people's favor.

First, the choice of materials. Beans, cucumbers, Celery, green peppers, Garlic sprouts, Radish, Ginger, green beans, potatoes, carrots, onions, bamboo shoots, day lily, edible mushrooms, etc. Fresh and plump vegetables with thick flesh, dense tissue and less crude fiber can be used. To process dehydrated vegetables.

Second, trimming. Before dehydration, the selected raw materials shall be removed from the seeds and quails except for melons. Other Vegetables must be washed with clean water, and the stems and dry leaves must be removed and dried in a place where there is no direct sunlight. Then use a sharp knife to cut radish, potatoes, onions and other root vegetables into slices, diced or strips. The rest of the bundles are bundled together to make them consistent and easy to boil. Potatoes, carrots, etc., but also remove the epidermis, the method is: with 1% ~ 2% sodium hydroxide at room temperature or boiling water for 5 to 10 minutes.

Third, boil. The boiling time varies depending on the type of raw material, and the color of the leaves becomes light or the material is slightly soft. Over-cooking, large loss of nutrients, and decreased ability to rehydrate. The cooking process should always keep the water in the pot boiling, and the vegetables should be constantly turned after the pot to make it fully heated evenly.

Fourth, water cooling. After cooking, the hot vegetables should be put into the cold water immediately after panning and immersed in the heat, and constantly flush into the new cold water. When the water temperature in the bowl is basically the same as the temperature of the washed water, remove the vegetables and drain the water. Bake in the room.

Fifth, drying. During drying, evenly spread the vegetables that have been steamed and burned in the baking pan, and place them on a pre-designed drying rack. The temperature is controlled at 32-42°C, allow it to dry, and enter the drying room every 30 minutes to check the temperature. At the same time, constantly turning the vegetables in the baking pan to speed up the drying, found that the temperature should be adjusted timely firepower, usually after 11 to 16 hours, when the vegetable body moisture content dropped to about 20%, can be evenly on the vegetable surface Spray 0.1% sorbic acid or sodium bicarbonate, sodium benzoate and other anti-corrosion anti-mold preservatives, can be closed after spraying.

Six, closed. The dried vegetables are placed in tightly constructed large wooden cabinets (boxes) for a temporary storage of about 10 hours in order to make the moisture content of the dried vegetables uniform.

Seven, sub-installed. Dried vegetables that have dried out of the room should be sealed in plastic bags after cooling. Each 500 g is a small bag and 50 kg is a large bag. And indicate the trademark, weight, name, and time of shipment for marketing.

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