Dehydrated vegetables, also known as rehydration vegetables, are made by washing and drying fresh vegetables. They are also very convenient to eat. They can be recovered by immersing them in clean water. Although my country's vegetables are rich in variety and high in yield, they are not easy to store at room temperature, and are prone to corruption and waste. In order to ensure the freshness of vegetables and reduce transportation and storage costs, the modern "dehydrated vegetables" operation was born.
In the past few decades, dehydrated vegetables have played a supporting role in food processing, seasoning packets for instant noodles, chopped green onions on biscuits, etc. However, with the development of the "lazy economy", convenient dehydrated vegetables have a higher exposure and more abundant products, not only dehydrated vegetable packs, but also sweet potato chips, lemon slices, freeze-dried fruits, and dried roses. , dried lotus leaves, etc., edible dehydrated ingredients, used in cooking and drinks. Based on the characteristics of convenience and nutrition, dehydrated food has quickly entered the field of vision of students and office workers, improving their food structure.
Dehydrated foods include natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far-infrared drying, and vacuum drying. Freezing vacuum dehydration is the most widely used method. , the product not only retains the original color, aroma, taste and shape of fresh fruits and vegetables, but also has ideal rapid rehydration. There are three ways of natural drying, hot air drying and dehydration, and freeze-vacuum drying and dehydration, which also represent the products of three different eras.
Traditional tribute vegetables, dried mushrooms and dried bamboo shoots are generally dried naturally under natural conditions. The hot air drying and dehydration technology uses the drying hot air to vaporize and diffuse the moisture on the surface of the vegetables into the air to form an osmotic pressure difference between the connected inner cells, so that the moisture in the inner layer diffuses and vaporizes to the outer layer. The newer technology is freeze-vacuum drying and dehydration based on "space technology": its principle is to quickly freeze the drained material to minus 40°C, and under vacuum conditions, the water molecules are directly sublimated from solid state to gaseous state to complete dehydration.
Zhengzhou Zhiyin Industry has developed new technologies such as freeze-drying, vacuum frying, and hot-air drying .
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