Dehydrated vegetables, quick-frozen vegetables, powdered vegetables

Dehydrated vegetables, also known as rehydrated vegetables, are made by washing and drying fresh vegetables to remove most of the water in the vegetables. A kind of dried vegetable made from. The original color and nutritional content of the vegetables remain basically unchanged. It is easy to store and transport, and can effectively adjust the low and peak seasons of vegetable production. When eating, just immerse it in water to restore it, while retaining the original color, nutrition and flavor of the vegetable.

Processing process and method of hot air drying varieties

1. Select raw materials to select vegetable varieties with rich meat quality. Before dehydration, the good ones should be strictly selected and the bad ones should be removed, and pests, rot, and shriveled vegetables should be removed. part. The maturity level of 80% is appropriate. Overripe or underripe vegetables should also be picked out. Except for melons, which are seeded and pulped, other types of vegetables can be rinsed with clean water and then placed in a cool place to dry, but they should not be exposed to the sun.

2. Cutting, blanching: Cut the washed raw materials into slices, silk, strips and other shapes according to product requirements. When pre-cooking, it varies depending on the raw materials. If it is easy to boil, blanch it in boiling water. If it is not easy to boil, put it in boiling water (the water temperature is generally above 150°C) and boil it for a while. The general blanching time is 2 to 4 minutes. It is best not to blanch leafy vegetables.

3. Cooling and draining: Pre-cooked vegetables should be cooled immediately (usually rinsed with cold water) to quickly reduce them to normal temperature. After cooling, in order to shorten the drying time, you can use a centrifuge to spin off the water, or you can use a simple manual method to press and drain. After the water is drained, you can spread it out and let it cool for a while, ready to be plated and baked.

4. Drying: Different temperatures, times, colors and moisture contents during drying should be determined according to different varieties. Drying is usually carried out in a drying room. There are roughly three types of drying rooms: the first is a simple drying room that uses counter-current blast drying; the second is a drying room that uses two-layer double tunnels and combines forward and reverse flow; the third is a box-type stainless steel hot air dryer, which The drying temperature range is 65℃-85℃, drying at different temperatures and gradually cooling down. When using the first and second drying rooms, spread the vegetables evenly on the plate, then place them on the pre-set drying rack, keep the room temperature at about 50°C, and constantly turn them to speed up drying. Generally, drying The time is about 5 hours.

5. Sorting and packaging: Once the dehydrated vegetables are inspected and meet the requirements of the Food Hygiene Law, they can be packed in plastic bags, sealed, packed, and then put on the market.

When freezing, the core temperature of vegetables must drop from minus 1 degree to minus 5 degrees, and then to below minus 15 degrees within 30 minutes. Frozen vegetables that can reach or exceed this speed can be called frozen vegetables. Quick frozen vegetables.

Production process:

Use high-quality vegetables for blanching. When the vegetables turn dark green, pick them up, put them in cold water to cool, and put the cooled vegetables into a centrifuge. Spin dry, then freeze. Quick freeze for about 45 minutes in a cold wind environment of minus 33 degrees Celsius to minus 40 degrees Celsius *Vegetables have different formation times*. Then enter cold water and thin ice will form on the surface to prevent oxidation.

The purpose of blanching is to kill fungi and achieve preservative purposes. Water above 40 degrees Celsius can also inactivate biological enzymes in vegetables, thus slowing down biological physiological reactions. The shorter the freezing time, the faster the quick freezing. The quality of vegetables will be better.

Vegetable powder is a powdered vegetable particle made by drying and dehydrating the vegetable raw materials first, and then further crushing them; or beating them first and then spray-drying them evenly.

Vegetable powder is an extension of dehydrated vegetables. Covering carrot powder, tomato powder, potato powder, pumpkin powder, red beet powder, spinach powder, celery powder, yam powder and other vegetable categories. Weaned infants and young children are unable or unable to eat vegetables due to insufficient tooth development; the elderly are inconvenient to eat vegetables due to bad or fallen teeth; some adults eat less vegetables due to work or other reasons, so vegetable powder There is a broad market among this group of people.

In addition, vegetable powder is also a pure natural coloring agent (carrot powder, tomato powder, spinach powder, red beet powder, celery powder, pumpkin powder, etc.) and is an excellent raw material for processing vegetable bread, vegetable noodles, specialty foods, etc. .