Do you know how dehydrated vegetables are made?

What is the reaction when it comes to dehydrated vegetables? Instant noodles, right? “Dehydrated vegetables” this seemingly ordinary products, in fact, in our daily lives, its use of the scene far more than these, in addition to noodles, can also be used to make vegetable soup, porridge, the following, etc., the onion and garlic cilantro used to do the seasoning, the usefulness of not only in the bubble on the surface of oh. It is not convenient to purchase fresh ingredients every day, office workers, and hope that all year round can taste the vegetables they want to eat, may wish to prepare a few bags of such dehydrated vegetables, eat as long as the dehydrated vegetables immersed in warm water, not only to retain the original color of the vegetables, nutrients and flavor, you can also prepare a few bags of such vegetables.

Do you know how to do this dehydrated vegetables? Hurry over to take a look!

In fact, there are two ways to make dehydrated vegetables, one is natural sun drying, one is artificial dehydration, but due to climatic or technological reasons, the dehydration method is commonly used is the latter, artificial dehydration is mainly hot air drying dehydration and freezing vacuum drying dehydration of two kinds, the following we enter the formal “explanation”.

Hot air drying dehydration

To select a rich “meat” of vegetable varieties, remove disease, insect, rot, withered parts, to eight degrees of maturity is appropriate, overcooked or undercooked should also be picked out, can not be used; and then, the clean raw materials in accordance with the requirements of the product cut into slices, filaments, strips, and other shapes, and then blanching according to the different control of raw materials time, generally with boiling water.

Freeze-drying vacuum dehydration

This method is similar to the hot air drying drying method, the difference is that the vegetables will be washed and cut, drained immediately after the emergency freezing process, the freezing temperature is generally below -30 ℃, to prepare for the next step of vacuum drying; vegetables can be put into the vacuum container after pre-freezing, with the help of vacuum system will be the pressure in the window down to below three points, and then through the heating system to heat the vegetables, so that the water inside the vegetables gradually evaporate until the water reaches the Moisture end point.

I think we all already know the production method of dehydrated vegetables, if you also need, you can contact us Harvest Food Oh!