How to make dehydrated vegetables, dehydrated vegetable processing technology and equipment

How do you make dehydrated vegetables? To make dehydrated vegetables, you can dry them in a dryer or wash them and dry them in a cool, dry and ventilated place.

The processing technology and equipment of dehydrated vegetables are as follows:

1. Select vegetable varieties with rich fleshy quality in the selection of raw materials, and strictly select the best and the inferior before dehydration, and remove the parts with diseases and insects, rot and shriveled parts. In addition to melons to remove seeds, other types of vegetables can be rinsed with water, and then placed in a cool place to dry, but should not be exposed to the sun.

2. Cutting, blanching, and rinsing, the cleaned raw materials are cut into slices, wires, strips and other shapes according to product requirements. When pre-boiling, it varies depending on the raw materials, blanch in boiling water that is easy to boil, and boil for a while in boiling water that is not easy to boil, and the general blanching time is 2-4 minutes. It is best not to blanch the rod vegetables.

3. The vegetables after cooling and draining pre-cooking should be cooled immediately (generally rinsed with cold water) to make them quickly drop to room temperature. After cooling, in order to shorten the drying time, you can use a centrifuge to shake the water, or you can use a simple manual method to drain it, and after the water is drained, you can spread it out and cool it a little to prepare for baking.

4. Different temperature, time, color and moisture content during drying should be determined according to different varieties. Drying is generally carried out in the drying room. There are roughly three types of drying rooms:

The first simple drying room adopts counter-current blast drying; the second is a drying room that combines two-story double tunnels and downstream and reverse flow; The third is a box-type stainless steel hot air dryer, with a drying temperature range of 65 to 85, which is dried at different temperatures and gradually cooled down.

5. After inspection and packaging, dehydrated vegetables can be packed in plastic bags, sealed, packed, and then marketed.

Introduction of dehydrated vegetable processing equipment.

1. Fruit and vegetable selection machine: manual selection table, the residual vegetables and rotten vegetable leaves are selected, survival of the fittest, and the quality of vegetables.

2. Fruit and vegetable cleaning machine: clean the selected vegetables, and use high-pressure spray bubbles to clean them, which will not damage the surface of vegetables.

3. Draining air dryer: drain and air dry the cleaned fruits and vegetables to drain the water droplets on the surface.

4. Fruit and vegetable slitting machine: for fruit sparse cutting operations, the multi-functional cutting machine can be shredded, sliced, cut into sections, diced and other multi-purpose machines.

5. Finishing and blanching machine: Killing and blanching operations are carried out on cut fruits and vegetables, and the finishing time and temperature can be freely controlled.

6. Fruit and vegetable cooler: cool and protect the color of the blanched materials to reduce the core temperature of fruits and vegetables.

7. Fruit and vegetable dehydrator: preliminary water throwing operation for fruit thinning, which is fully automatic and semi-automatic.

8. Fruit and vegetable dryer: the drying operation is carried out after the water is shaken, and the dryer is divided into: air energy dryer, ordinary box dryer, and tunnel dryer.

Dehydrated vegetables

Dehydrated vegetables, also known as rehydrated vegetables, are a kind of dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. The original color and nutrient content of vegetables remain basically unchanged. It is not only easy to store and transport, but also can effectively regulate the off-peak season of vegetable production.

Dehydrated vegetables are a kind of dried vegetables made by manually adding vegetables to remove most of the water. This dehydrated vegetable tastes very delicious after being made, and it also retains the original nutrients of the vegetable, the most important thing is that the dehydrated vegetable is small in size, light in weight, and has a shelf life.

It is also relatively long, very convenient to transport, and dehydrated vegetables will automatically recover after contact with water. With these advantages, dehydrated vegetables have gradually become a very popular vegetable for the majority of residents.

As for how dehydrated vegetables are made, I can briefly talk to you here. First of all, we have to understand that not all vegetables can be made into dehydrated vegetables, some vegetables themselves belong to colloids, and some vegetables belong to water nutrients, such as tomatoes and cucumbers, the structure of this type of vegetables is inseparable from water, once dehydrated, it cannot maintain the form of vegetables, so this part of the vegetables can not be dehydrated.

When we have identified vegetables that can be dehydrated, we should carefully screen the vegetables before dehydrating them, and select fresh and healthy vegetables that are free of pests, and vegetables that are too ripe or not yet ripe are not suitable for selection. When we have selected the vegetables, we need to clean the vegetables and then put them in a cool place to dry, never expose them to the sun. After the vegetables are dried, we can cut different kinds of vegetables, and at this time, we have to cut different requirements according to the shape of different vegetables after dehydration.

After the vegetables are cut, we can blanch them at different temperatures and from time to time according to different types of vegetables. After that, we can cool the vegetables, so we can use a centrifuge after the vegetables have cooled down, so we can use a centrifuge to shorten the drying time.

Drain. Finally, we put the vegetables in different drying rooms according to the different characteristics, and use different temperatures and methods for drying. After drying, the dehydrated vegetables are ready.

Natural drying is the use of natural conditions to dehydrate vegetables.

The principle of hot air drying and dehydration technology is to vaporize and diffuse the moisture on the surface of vegetables into the air through drying hot air, increase the concentration of the surface contents of vegetables, form the osmotic pressure difference of connected inner cells, and make the moisture of the inner layer diffuse and flow to the outer layer, so that the water continues to vaporize.

Dehydrated vegetables can be divided into natural drying, hot air drying and dehydration according to their dehydration methods. The drained material is quickly frozen to convert the remaining water in the material into ice, and then under vacuum conditions, the water molecules are directly sublimated from solid to gaseous state, so as to complete dehydration.

First of all, we should wash these vegetables and expose them to the sun until there is any moisture, or put them in the microwave to roast.

Vegetables should be washed and dried, and finally they become a dried vegetable that is also very nutritious, which is a dehydrated vegetable.

Dehydrated vegetables is to reduce the water in vegetables, generally vacuum dehydration and indirect dehydration.

Tools Raw Materials:

Carrots, cowpeas, garlic leaves, shallots, coriander.

Method Steps:

1. Use scissors to cut the fragrant trapped core cabbage into small pieces;

2. Wash the garlic leaves and cut them short;

3. Cut the cowpeas into sections, put them in a pot of boiling water, add a spoonful of salt, and bring to a boil;

4. Drain the vegetables into the oven, heat 100 up and down, circulate the hot air, turn over the pants halfway, and leave a crack in the door of the box to let the water vapor volatilize;

5. Slice and dry the carrots;

6. Dried garlic leaves;

7. Dried coriander leaves.

It is a kind of dried vegetable made by washing and drying fresh vegetables to remove most of the water in the vegetables. The original color and nutrient content of vegetables remain basically unchanged.

In the "Apollo" aviation program, NASA invented the technology of freezing dehydrated vegetables in order to solve the problem that astronauts can eat vegetables in space to supplement vitamins. This technology is to remove excess water from vegetables, while the chlorophyll and vitamins contained in fresh vegetables can still be preserved.

1. Cut the vegetables and put them on a plate;

2. Put the vegetables in a non-stick pan and add a little oil;

3. Slowly use reactionary to dry the body a little, in the process the vegetables will remove water;

4. Then use a strainer to separate the vegetables from the water, remember not to bake too dry, and retain a little water, otherwise the taste will not be good;

5. You can put the vegetables into the baking tray, first boil the water and blanch the vegetables, and then bake in the oven at about 150 degrees for 10 minutes to dry the water;

First: there are two types of dehydration drying methods: natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, infrared and far-infrared drying, freeze vacuum drying, etc. At present, the application of fruit and vegetable dehydration and drying is hot air drying and dehydration.

Second: the main varieties of dried fruits are raisins, red dates, persimmons, dried lychees, dried apricots, dried pears, dried apples, dried peaches, etc. The main varieties of dehydrated vegetables are onions, radish, carrots, potatoes, daylilies, peppers, sword beans, tomatoes, cabbage, cabbage, wild vegetables, edible fungi and ginger.

Third: the drying mechanism of fruits and vegetables using atmospheric pressure hot air technology is the same as that of other conventional materials, that is, under normal pressure, hot air is used as the drying medium to diffuse the moisture inside fruits and vegetables to the surface through the capillary (internal diffusion), and then from the surface to the outside (external diffusion), the main feature of this method is that it uses hot air with reasonable temperature and air volume to promote the diffusion of moisture inside fruits and vegetables.