The processing technology and equipment of dehydrated vegetables are as follows:

1. Choose vegetable varieties with rich meat quality as raw materials. Before dehydration, strictly select the best and remove the bad ones, and remove the parts with diseases, pests, rot and shriveled parts. 81% maturity is appropriate, and over-ripe or immature vegetables should also be picked out. Except for melons, other types of vegetables can be washed with clear water and then dried in the shade, but not exposed to the sun.

2. Cutting and blanching. Cut the cleaned raw materials into pieces, wires, strips and other shapes according to product requirements. When pre-cooking, it varies with different raw materials. Those that are easy to cook thoroughly are cooked in boiling water, and those that are not easy to cook thoroughly are boiled in boiling water for a while. Generally, the blanching time is 2-4 minutes. It is best not to blanch the stem vegetables.

3. After cooling, draining and pre-cooking, the vegetables should be cooled immediately (generally using cold water shower) to make them quickly drop to normal temperature. After cooling, in order to shorten the drying time, centrifuge can be used to throw water, or simple manual method can be used to press and drain. After the water is drained, it can be spread out and slightly cooled for baking.

4, drying should be determined according to different varieties of different temperature, time, color and moisture content during drying. Drying is generally carried out in the drying room. There are roughly three kinds of drying rooms: the first kind is simple drying room, which uses counter-current blast drying; The second type is a drying room with two-story double tunnels and a combination of upstream and downstream; The third type is a box-type stainless steel hot air dryer. The drying temperature ranges from 65℃ to 85℃, and it is dried at different temperatures and gradually cooled down.

5. After inspection, the dehydrated vegetables can meet the requirements of the Food Hygiene Law, and then they can be packaged in plastic bags, sealed and packed, and then marketed.

Introduction of dehydrated vegetable processing equipment

1. Fruit and vegetable sorting machine: manual sorting table, which can sort out inferior vegetables and rotten leaves, so as to eliminate the fittest and improve the quality of vegetables.

2. fruit and vegetable cleaning machine: clean the selected vegetables with high-pressure spray bubbles, which will not damage the surface of the vegetables.

3. Draining and air-drying machine: Drain and air-dry the cleaned fruits and vegetables, and drain the water droplets on the surface.

4. Fruit and vegetable slitter: it cuts fruit sparse, and the multifunctional cutter can cut silk, slice, segment and dice.

5. blanching machine: blanching the cut fruits and vegetables, and the blanching time and temperature can be controlled freely.

6. fruit and vegetable cooler: cool and protect the color of blanched materials to reduce the central temperature of fruits and vegetables.

7. Fruit and vegetable dehydrator: preliminary dewatering operation is carried out for fruit thinning, which can be divided into full-automatic and semi-automatic.

8. Fruit and vegetable dryers: after water is thrown, drying operations are carried out. Dryers are divided into air energy dryers, ordinary box dryers and tunnel dryers.

dehydrated vegetables

dehydrated vegetables, also known as rehydrated vegetables, are dried vegetables made by washing and drying fresh vegetables and removing most of the water in the vegetables. The original color and nutritional components of vegetables remain basically unchanged. It is not only easy to store and transport, but also can effectively adjust the slack season of vegetable production.