Advantages of dried vegetables
Long-term preservation and reduced waste: Fresh vegetables have a very limited shelf life due to their large amount of water content, especially in high temperature and high humidity environments, which can easily deteriorate and lead to waste. Dried vegetable can significantly extend the shelf life of vegetables by removing most of the water. Air drying technology uses hot air to evaporate the water in vegetables, allowing vegetables to be stored at room temperature for months or even years without easily spoiling. This long-term preservation ability not only reduces waste, but also solves the problem of seasonal vegetable shortages. During the harvest season, too many vegetables may not be consumed in a short period of time, and through drying, the remaining vegetables can be preserved to avoid them from being wasted due to rotting.
Nutrient retention: Although the appearance and texture of dried vegetables are different from fresh vegetables, modern drying technology can better retain the nutrients in vegetables. During the drying process, most of the nutrients such as vitamins and minerals in vegetables can be retained, especially under the technology of low-temperature air drying, key nutrients such as vitamin C, B vitamins, calcium, and iron are almost not lost. Compared with the possible loss of nutrients during the transportation and storage of fresh vegetables, the nutrients of dried vegetables are more stable throughout the process and can provide continuous nutritional support. Especially for those industries with high demand, such as catering, fast food, baby food, health products, etc., dried vegetables provide an efficient and convenient source of nutrition.
Convenient application method: After air drying, the volume and weight of dried vegetables are greatly reduced, but their original texture, flavor and nutrients are effectively retained. Most importantly, dried vegetables are very convenient to use. Consumers only need to mix dried vegetables with warm water, and after a short soaking time, the vegetables can quickly restore their original texture and taste, with almost no difference in eating. This convenience of recovery makes dried vegetables an ideal choice for quickly solving dietary needs.
Production advantages of Xinghua Jiahe Foods Co., Ltd.
Xinghua Jiahe Foods Co., Ltd. is equipped with advanced drying equipment, which can retain the original flavor, color and nutrients of vegetables to the greatest extent through precise temperature control and air flow rate control. This technology reduces the damage of heat to vegetable nutrition during the drying process and retains more vitamins, minerals and natural flavors. For consumers, this means that even dried vegetables can still maintain high nutritional value and can restore a taste and appearance similar to fresh vegetables after rehydration.
In the production process of dried vegetables, some potential defects may be overlooked during the processing of automated equipment, such as overdrying, uneven particle size or uneven color. Through the delicate operation of manual screening workers, these defects can be effectively avoided to ensure that the appearance, taste and nutritional content of each batch of dried vegetables reach the ideal level. Xinghua Jiahe Foods Co., Ltd. is equipped with more than 300 manual screening workers to perform the final quality control to ensure that each batch of dried vegetables meets international standards.
Xinghua Jiahe not only provides dried vegetables in conventional forms such as flakes, dices, and granules, but also provides dried vegetables in powder form according to customer needs. This diversity of product forms enables the company to serve customers in different fields, such as food processing, catering, retailers, and condiment industries. Whether customers need vegetable raw materials for ready-to-eat meals, condiment ingredients, or other complex processing processes, the company can provide customized product solutions.
Production process of dried vegetables
The production process of dried vegetables is divided into multiple links, from the selection of raw materials to the packaging of the final product, each step requires strict quality control. The following is the basic production process of dried vegetables:
Raw material selection: High-quality dried vegetable products first come from high-quality raw materials. Xinghua Jiahe Foods Co., Ltd. strictly screens fresh vegetables and purchases the best quality raw materials according to seasonality and market demand. The company mainly supplies directly from the place of origin to ensure that the selected vegetables are processed in the shortest time and maintain their optimal freshness.
Washing and cutting: Before drying, these unnecessary impurities must be removed by thorough washing. This is not only to ensure the appearance and quality of dried vegetables, but also to ensure food safety and reduce potential harm to consumer health. After washing, the vegetables will be cut and graded according to different product requirements. Cutting and grading not only ensures the consistency of the product's appearance, but also provides dried vegetables of different forms according to different specifications. The size and shape of the cut will directly affect the drying effect and final taste of the vegetables. . The main purpose of this link is to ensure the consistency and availability of the final product and to prepare for the subsequent drying process.
Air drying: Air drying technology is currently one of the most commonly used vegetable drying methods. This technology controls the air flow rate and temperature to quickly evaporate the water in the vegetables, thereby reducing the moisture content and extending the shelf life of the vegetables. The core principle of air drying is to use the flowing hot air to remove the moisture in the vegetables, and to ensure that the drying process does not affect the original nutrients and flavor of the vegetables by precisely controlling the temperature and humidity.
Final screening: After the vegetables are dried, the final screening is a key link to ensure product quality. Automated equipment can perform preliminary screening and sorting to remove products that do not meet the specifications, but since some minor defects or damage may occur during the drying process, manual screening becomes an indispensable supplement. Through visual inspection, manual screening workers can more finely remove some defects that cannot be identified by automated equipment to ensure that the quality standards of each batch of products are consistent.
Packaging and storage: Packaging is not only the last line of defense to ensure that the product is not contaminated during transportation and storage, but also to a certain extent. The use of food-grade packaging materials can prevent external moisture, oxygen and pollutants from entering the vegetables, ensuring that the quality of the vegetables is not affected during storage. After packaging, dried vegetables need to be stored in a dry, cool and ventilated environment, avoiding direct sunlight and high temperatures. Appropriate storage conditions can prevent the product from getting damp and moldy, ensuring that it maintains its high quality for a long time. High-quality packaging also makes dried vegetables easy to transport and distribute, ensuring that the product is not damaged during long-distance transportation. This feature makes dried vegetables particularly suitable for the international market, meeting the global demand for healthy and convenient food.
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