Air Dried Carrot Processing Method

1. Raw material sorting: Choose carrots that are fresh and clean, moderately mature, long and thick; and remove damaged or deformed, and stunted carrots.

2. Cooking and cooling: Put the cut carrots (take 10kg as an example) into the water vapor for airtight fumigation. The interval time is generally 5-7 minutes. After steaming, the soluble solid content is 10.5%. The temperature of the cooling water is generally between 0°C and 15°C. After fumigation, it should be put into the water immediately to cool down to 15°C. In this way, it is easy to maintain the original color of the product and achieve the purpose of cooling.

3. Drain and dry: After the cooled Carrot slices are drained for 3-5 hours, cut them into 3-5 mm thick slices and enter the drying room to be dried. Steam must be removed from the drying room, and the temperature shall be kept at 45°C -60°C. The heating equipment must only use electric energy. When using coal stove or charcoal to heat up, the fire source must be isolated from the drying room to keep the air in the room clean. The drying time is 5-6 hours, the final net weight reaches 0.12 kg, and the water content drops to 10%. Take out the dried carrot slices and put them in 350 ml of sodium chloride solution to fully dissolve them. The sulfur dioxide content in the solution is reduced to 100%. Then take out the carrots and let them stand for 20 minutes before putting them in the drying room to continue drying. Until the net weight reaches 1.4 kg, the salt content of the final product is 8%, the water content is 15%, and the activity of water at 20°C is 0.45.

4. Sorting and packaging: According to the diameter of the product, it is divided into three categories of large, medium and small packaging. The packaging environment must be dry and clean, with fresh air and suitable temperature. The material should be a non-toxic, odorless, breathable and moisture-proof polyethylene film bag with a thickness of 0.08 mm. Each 0.5 kg is a bag, and the outer packaging is a carton with a moisture-proof oil layer, and a layer of clean wax paper or film is lined inside. The net weight of each box is 50 kg, the small bags are arranged neatly in layers, the outside of the box is sealed with tape, and marked, stored in an environment with a temperature of 12-20°C and a relative humidity of no more than 60%, avoiding strong light radiation, and rehydrating when leaving the warehouse Only after the quality of processing and storage are qualified through degree identification can it enter the market.

Source From: __ (qingtianwangluo.cn)

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Link: Carrot Powder, Vegetables Powder, Dried Vegetables.