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Lettuce slices

The company produces and operates comprehensive (AD) dehydrated vegetables, (FD) frozen vegetables, fruits and vegetables, ingredients, fruit and vegetable powder for professional production enterprises.

Key words:

Vegetables, fruit and vegetable powder, condiments, seasoning powder, edible fungi, mushroom powder, barley seedling powder

Product Description

  Dehydrated vegetables, also known as rehydrated vegetables, are a type of dried vegetables made by washing and drying fresh vegetables, removing most of their moisture. The original color and nutritional composition of vegetables remain basically unchanged. It is easy to store and transport, and can effectively regulate the peak season of vegetable production. When consumed, simply immerse it in clean water to restore and preserve the original color, nutrition, and flavor of the vegetables.

  There are two types of dehydration methods: natural sun drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far infrared drying, vacuum drying, etc. At present, the most commonly used methods for vegetable dehydration and drying are hot air drying and freeze vacuum drying. Freeze vacuum dehydration is an advanced method for vegetable dehydration and drying, which not only preserves the original color, aroma, taste, and shape of fresh vegetables, but also has ideal rapid rehydration properties. The process flow and methods of hot air drying dehydrated vegetables and freezing vacuum drying dehydrated vegetables processing are introduced as follows.

  Hot air drying variety processing process and method

  1. Choose vegetable varieties with rich meat quality for raw material selection. Before dehydration, strictly select the best and eliminate the worst, and remove the parts with diseases, pests, rotting, and drying. It is advisable to have a maturity of 80%. Overripe or undercooked vegetables should also be picked out. Except for melons that have their seeds and flesh removed, other types of vegetables can be washed clean with water and then dried in a cool place, but should not be exposed to sunlight.

  2. Cut and blanch the cleaned raw materials into shapes such as chips, silk, and strips according to product requirements. During pre cooking, different ingredients may be used. For easily cooked items, blanch them in boiling water. For less easily cooked items, simmer for a while in boiling water. The general blanching time is 2-4 minutes. It is best not to blanch leafy vegetables.

  3. Vegetables that have been cooled, drained, and pre boiled should be immediately cooled (usually washed with cold water) to quickly cool to room temperature. After cooling, in order to shorten the drying time, a centrifuge can be used to shake the water, or a simple manual method can be used to press and drain. After the water has drained, it can be spread out and let cool for later baking.

  4. Drying should be based on different varieties to determine different temperatures, times, colors, and moisture content during drying. Drying is generally carried out in the drying room. There are roughly three types of drying rooms: the first type is a simple drying room that uses countercurrent air blast drying; The second type is a drying room that combines two layers of double tunnels and a combination of forward and backward flow; The third type is a box type stainless steel hot air dryer, with a drying temperature range of 65 ℃ -85 ℃, which is dried at different temperatures and gradually cooled down. When using the first and second types of drying rooms, evenly spread the vegetables on a plate, and then place them on a pre-set drying rack to maintain a room temperature of around 50 ℃. At the same time, keep constantly flipping to accelerate drying, and the drying time is generally about 5 hours.

  5. After being inspected and packaged to meet the requirements of the Food Hygiene Law, dehydrated vegetables can be divided into plastic bags, sealed, boxed, and then listed.

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