Salting dehydration is the most common traditional dry vegetable production process. After salting, the cells of vegetables are rapidly dehydrated and killed by salt, which prevents the cells from continuing to survive. Otherwise, cells will consume the nutrients of vegetables, leading to the aging of vegetable fibers and the deterioration of taste, taste and nutrition. It can also kill some bacteria, which is beneficial to inhibit the mildew of dried vegetables during storage.

The use of crude salt has the risk of impurities, and the use of refined salt faces the risk of excessive iodine in food. Pickled pickles will produce nitrite during curing and storage. Nitrite causes cancer, so it has health risks.

Another way to make dried vegetables with salt is to soak in salt water. After soaking in salt water, the cells of vegetables were quickly killed, and the dried vegetables were evenly colored and sold well. Compared with repeated pickling, dried vegetables pickled once are more brittle.

Dried vegetables soaked in salt have a fermentation process, and the risk of carcinogens such as nitrite and sulfide is high. In addition, poor control of curing time may lead to quality problems of dried vegetables, insufficient curing time, astringent taste of dried vegetables and long curing time, which may lead to acidification (sauerkraut).

Scalding with boiling water is also a common technique to kill cells and dehydrate dried vegetables. The salt-free dried vegetables made in this way have lower health risks and are more in line with the requirements of healthy eating, but the taste is not as popular as pickles.

Dried vegetables made by this process are more prone to mildew and discoloration, which affects the appearance and needs to be properly kept. In the production process, the ironing time is also very important. If the blanching time is not enough, the cells can not be completely killed, and the surviving cells will continue to survive for a period of time, leading to the aging of plant fibers; If it is scalded for too long, the vegetables will be scalded and will not take shape when drying. This method is more suitable for high-fiber vegetables such as plums, but not for fleshy vegetables such as radishes (easy to cook).

Direct slicing and drying is also a common dry vegetable production process. This method is more suitable for succulent vegetables such as radish, but not for leafy vegetables with more fiber (which will lead to fiber aging and bad taste). This salt-free dried vegetable has no safety risks such as nitrite, and is easy to mold, so it needs to be sealed and dried for preservation. Slice should be even and thin, otherwise it will lead to uneven color and affect sales.

Saltwater cooking is also a process of cooking dried vegetables, which is not very popular. The specific method is to cook vegetables in strong boiling salt water, cook them with strong fire until they are rotten and soft, then cook them with low fire until they are hard, then pour vegetables and salt water into a container, let them stand and cool, seal the container mouth for a week, and take them out to dry the surface moisture.