Process for making dehydrated vegetables

Dehydrated vegetables are dried vegetables that have been artificially heated to remove most of the water from fresh vegetables. When eaten, it is not only delicious, fresh, but also able to maintain the original nutritional value; plus it is smaller than the fresh vegetables, light weight, will be restored into the water, transport and convenient consumption, etc., and much people's favor.

1. Fresh and plump vegetables with thick flesh, dense tissue and less crude fiber such as beans, cucumbers, celery, green peppers, garlic sprouts, radish, ginger, green beans, potatoes, carrots, onions, bamboo shoots, day lily, and edible mushrooms. Can be used to process dehydrated vegetables.

2, before dressing and dehydration, the selected raw materials in addition to melons go to children, quails, other vegetables must be rinsed with water, and remove the stem, dry leaves and sticks, placed in a place without direct sunlight to dry. Then use a sharp knife to cut radish, potatoes, onions and other root vegetables into slices, diced or strips. The rest of the bundles are bundled together to make them consistent and easy to boil. Potatoes, carrots, etc., also need to remove the epidermis by treating it with 1%-2% sodium hydroxide for 5 minutes to 10 minutes at normal or boiling water.

3. Boil boiling time varies depending on the type of raw materials, with the leaves becoming translucent or slightly softer. Over-cooking, large loss of nutrients, and decreased ability to rehydrate. The cooking process should always keep the water in the pot boiling, and the vegetables should be constantly turned after the pot to make it fully heated evenly.

4, after the water-cooled and well-cooked vegetables are put into the pan, they should be immediately put into cold water to immerse the heat, and constantly flush into the new cold water. When the water temperature in the bowl is basically the same as the temperature of the flushed water, remove the vegetables and drain the water. After the room can be baked.

5. When drying and drying, evenly spread the cooked vegetables that are well-dried in the baking tray, and then place them on a pre-designed drying rack. The temperature is controlled at 32°C-42°C, let it dry, every 30 minutes. Into the drying room to check the temperature, while constantly turning the vegetables in the baking pan to make it faster drying speed, found that the temperature should be adjusted timely firepower, usually after 11-16 hours, when the vegetable body moisture content dropped to about 20%, can be Spread 0.1% sorbic acid or sodium bicarbonate, sodium benzoate and other antiseptic anti-mildew preservatives evenly on the surface of vegetables, and seal them after spraying.

6. Close the dried vegetables into tightly constructed large wooden cabinets (boxes) for a temporary storage of about 10 hours in order to make the dried vegetables uniform in water content.

7. Dry vegetables that are dried out of the house are sealed and sealed in a plastic bag after cooling.