With the development of the food industry, modern "dried vegetables" processing methods are more abundant, such as freeze drying, hot air drying, etc., to provide consumers with higher quality dehydrated vegetables.
In 2022, the word "hoarding vegetables" is inseparable. In addition to fresh fruits and vegetables and canned food, don't forget "dehydrated vegetables". In ancient times, vegetables have been made into dried vegetables that can be preserved by natural drying, carbon drying and other methods. With the development of the food industry, modern "dried vegetables" processing methods are more abundant, such as freeze drying, hot air drying, etc., to provide consumers with higher quality dehydrated vegetables.
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 the cost of transportation and storage, the operation of modern "dehydrated vegetables" was born.
Dehydrated vegetables have been playing a supporting role in food processing over the past few decades, in seasoning packets for instant noodles, chopped green onions on biscuits, and more. 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.
According to the editor of Food Machinery Equipment Network, dehydrated foods are divided into two categories: natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far-infrared drying, vacuum drying, etc. Vacuum dehydration is the most widely used method. The product can not only retain 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.
Chinese 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.
Natural sun drying and hot air drying and dehydration will lose a lot of water-soluble vitamins and biologically active ingredients during the processing process, and the color of fruits and vegetables will also become darker. Fragrance, taste, shape. With the upgrading of consumption, everyone has a higher pursuit of product quality. Relatively speaking, freeze-vacuum-dried fruit and vegetables with a higher degree of reduction have strong market competitiveness.