Introduction and storage of Dehydrated vegetables
writer :Jiade Food ; Date:2016-10-18 15:18
Introduction and storage of dehydrated vegetables
We usually see the dehydrated vegetables are onions (red onion, Huang Yangcong, Bai Yangcong), garlic, lettuce, radish (carrot, white radish), pepper (green pepper, red pepper, leek, onion etc.), eggplant, spinach, cabbage and Chinese cabbage, beans (green beans, lentils, cowpea), potatoes, food etc.. Of course, not all kinds of vegetables can be made of dehydrated vegetables, some vegetables in itself is a kind of colloid or water nutrition vegetables, a dehydration is nothing, such as cucumber, tomato and so on.
So we buy a good need of dehydrated vegetables, if not a one-time consumption, should be properly stored:
First, to ensure that the seal. No matter in the bag or sealed cans, all to remember the opening or a jar sealed to avoid damp.
Second, place a cool and dry place. Light, moisture and temperature are easy to make dehydrated vegetables, therefore, to be placed in a cool place.
Third, the consumption rate is slow, must be placed in the refrigerator. If the amount of time to buy a long time to run out, it is best to put it in the refrigerator freezer, you can extend the shelf life.