Dehydrated vegetables have fresh color, aroma, taste, shape, and quality, and are easy to store. This has made the global demand increase at a rate of more than 5% per year in the past 10 years. Due to the original production countries and regions of dehydrated vegetables, the labor force Prices continue to rise, skill levels are relatively backward, costs increase, profits become thinner, and the number of exports also decreases. However, the advantages of China’s ling’s advanced cultivation and processing skills are gradually becoming more prominent. Vegetables will be processed in excess areas in the vegetable season. If they become dehydrated vegetables and sell them to areas lacking vegetables, the benefits are considerable. Below we introduce the processing process of dehydrated vegetable dryer:
1. Material selection Select vegetable types with rich meat quality. Before dehydration, you should strictly select the best and remove the inferior, and remove the pests, rot, and shriveled parts. 80% maturity is appropriate, and overripe or underripe ones也应该被选中。除了西瓜,不her types of vegetables can be washed clean with water, and then dried in a cool place, but not in the sun.
2. Cutting, blanching and blanching. The cleaned materials are cut into slices, threads, strips and other shapes according to product requirements. When pre-cooking, it varies according to the material. The easy-to-boil it is blanched in boiling water, and the difficult-to-boil is put in boiling water (the water temperature is generally above 150℃) for a while, and the general blanching time is 2 to 4 minutes. The leafy vegetables are best blanched.
3. Cooling, draining and pre-cooking vegetables should be cooled immediately (cold water is generally used) to quickly drop to room temperature. After cooling, in order to shorten the drying time, you can use a centrifuge to shake water, or you can use a simple manual method to press and drain. After the water is drained, it can be spread out and cooled for a while to prepare for baking.
