Processing technology of Dehydrated vegetables
writer :Jiade Food ; Date:2016-10-18 15:40
Dehydrated vegetable is fresh vegetables after washing and drying process, the moisture content, color and nutritional components of wood remain unchanged. Dehydrated vegetables are easy to storage, storage, transportation and sale, and can effectively regulate the production of light season vegetables, popular at home and abroad on the market. At present, the world's annual export volume of dehydrated vegetables has reached 1 million T, China's dehydrated vegetables have also developed into an export year 150 thousand T, foreign exchange 25 million u..
The main varieties of dehydrated vegetables are carrots, edible fungus, Chinese cabbage, a blue, green beans, cucumber, celery, green pepper, garlic, ginger, potato vine, garlic, onion, bamboo shoots, lily, edible fungus.
Dehydration drying method has two kinds of natural drying and artificial dehydration. Dehydration, including hot air drying, microwave drying, expanded dry system, infrared and far infrared drying, vacuum drying, etc.. At present, the application of dehydration of vegetables is more hot air drying and vacuum drying. The main characteristics of hot air drying are less investment, lower production cost and large production capacity. At present, the production of the hot air drying of garlic, onion, ginger, potatoes, carrots, beans, dehydrated vegetables, its processing quality can meet the actual needs of the use of wood. Vacuum freeze dehydration is one of the advanced vegetable dehydration method, the product can not only keep the original color, flavor and taste, fresh vegetables, rapid rehydration is ideal.