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Dehydrated vegetables, also known as rehydration vegetables, are dried vegetables made by scientifically removing most of the water from the fresh vegetables. They can be reconstituted by simply immersing them in water prior to consumption, and preserve the original color and flavor of the fresh vegetables. nutrient content. Dehydrated vegetables overcome the deadly weaknesses of fresh vegetables that are not easy to transport and store. Therefore, processing dehydrated vegetables can relieve the sales pressure of vegetables during the peak season and allow people to eat vegetables at reasonable prices in the off-season.
Dehydrated vegetables are a kind of convenient food that is popular in developed countries. The production process is simple, the output is quick and the benefits are high. At present, there are vacuum freeze-drying, hot air drying and earth production. Vacuum freeze-drying is to first freeze the wet material, and then heat to make the water in the frozen material directly from the solid sublimation into water vapor, so that the material can be dehydrated and dried. The vegetables thus treated can preserve the color, aroma, taste, and nutritive components of the original fresh ingredients as much as possible, as well as the shape of the appearance of the raw materials. Even the most easily destroyed vitamin c can retain more than 90%, and has good rehydration and nutrition. Health, good preservation, especially suitable for the production of high quality convenience foods and raw materials as a convenient food, but the equipment investment is larger. Hot air drying investment is less, but the nutritional composition and appearance are not as good as freeze-dried products. The small-scale soil method produces the process flow as follows: raw material—sorting and refurbishing—washing—section cutting—hot-drifting—plating—drying or drying—packaging. All rich vegetables, such as onion, garlic, green peppers, mushrooms, carrots, peppers, cauliflower, ginger, beans, garlic sprouts, potatoes, peas, spinach, cabbage, celery, etc. can be processed. In the high season of vegetables, some difficult-to-preserve vegetables are not worth the money. In order to dehydrate and store these vegetables as quickly as possible, they can also be dehydrated by the soil method. That is, wash the whole dish and cook for 2 minutes in baking soda water (20 kg of water plus 100 Gram consumption of baking soda can cook 50 kilograms), and then remove and dry, until the vegetables are sold in the off-season, the economic benefits are very considerable.
Developing dehydrated food industry
As we all know, the price difference between vegetables in different regions is very large; in terms of the same region, the prices of various vegetables in the summer, autumn and winter seasons are very different. If the vegetables can be processed into dehydrated vegetables in the high vegetable season or in surplus areas, shipped to the food shortage area or sold in the off-season, the benefits are still considerable. Therefore, the development of dehydrated vegetables is indeed a good way for farmers to become wealthy and well-off. It is beneficial to the rational use of vegetable producers, processors, consumers and resources.