2. Finishing (same as above)

3. Boiling and scalding: The boiling and scalding time varies with the type of raw materials, and the degree depends on whether the leaves become translucent or the raw materials are slightly soft.

4. Water cooling: Boiled and scalded vegetables should be soaked in cold water to dissipate heat immediately after they are taken out of the pot, and fresh cold water should be poured continuously. When the water temperature in the pot is basically the same as that of the poured water, the vegetables should be fished out, drained and then baked indoors.

5. Drying: When drying, spread the cooked and dried vegetables evenly on the drying tray, then put them on the preset drying rack, control the temperature at 32℃-42℃, and let them dry. Enter the drying room every 30 minutes to check the temperature, and constantly turn the vegetables in the drying tray to speed up the drying, usually after1/-65438.

6. Sealing: put the dried vegetables into a large wooden cabinet (box) with tight structure and seal it for about 10 hour to keep the water content of the dried vegetables uniform.

7. Sub-packaging: take the sun-dried vegetables out of the house, air-cool, put them in plastic bags, seal them and sell them on the market.

Please refer to the above steps of the equipment.