How to soak freeze dried, and how to do freeze drying?

Freeze-dried sea cucumbers are very convenient to eat, and they are easy to foam without cooking. There are two ways to soak the hair:

1. Put the freeze-dried sea cucumber in a ventilated place and thaw it naturally.

2. Soak the freeze-dried sea cucumber in cold purified water for 4 to 5 hours (the temperature is high in summer, so it can be placed in the refrigerator preservation layer), and eat it directly after simple cleaning.

Freeze-dried food is the abbreviation of vacuum freeze-dried food, because it is made through the process of vacuum freeze-drying, so the freeze-dried food maintains the color, aroma, taste and nutrients of fresh raw materials to the greatest extent, as well as the appearance and shape of the raw materials, and has good rehydration, without preservatives can be stored at room temperature for more than 5 years, is a natural and healthy food. There are hundreds of raw materials that can be processed by freeze-drying technology, and in supermarkets, colorful freeze-dried green fruit slices, freeze-dried instant soup, freeze-dried dehydrated seafood, vegetables, etc., can be seen everywhere. And the finished product is light in weight, easy to carry and transport, and is a very convenient food for processing tourism and leisure.

Not only freeze-dried for human consumption, freeze-dried pets also have the advantages of freeze-dried food, so cat freeze-drying is popular abroad, in the past, cats were said to buy what kind of cat food for cats, and now cats have to say what brand of freeze-dried their cats eat, so what brand of freeze-dried is so sought after by everyone? That is Lon Nol freeze drying, what are the advantages of Lon Nuo freeze drying that stands out among the freeze-drying brands? The following is attached to the evaluation table of Lonno's freeze-drying to analyze the advantages of Lonno brand.

Lon No's freeze-dried chicken breast.

It can be seen from the ** of this detection structure that the quality of Lenno is good, rich in crude protein, moderate in crude fat, the total number of bacteria is not high, within the qualified range, the content of moisture is not the lowest in freeze-drying, freeze-drying is made by freeze-drying technology, so the water content is not high, but freeze-dried can be soaked in warm water to feed, cats who do not like to drink water can use this feeding method, restored into meat pieces, easy to digest, good for the stomach.

Lyophilization, as the name suggests, is freeze-drying, the full name of vacuum freeze-drying, is a popular preservation technology in recent decades, common freeze-drying applications: dried fruits, vegetable packets of instant noodles, precious medicinal materials (bird's nest, ginseng, cordyceps), penicillin and the preservation of samples in some scientific research fields. Freeze-drying has the following advantages over ordinary drying preservation:

1) The dried material retains its original chemical composition and physical properties (such as porous structure, colloidal properties, etc.);

Lyophilizers are common in laboratories.

2) Less heat consumption than other drying methods. The disadvantage is that it is more expensive and cannot be widely adopted. It is used to dry antibiotics, vegetables and fruits, etc.

3) The water-containing biological sample is frozen and fixed, and the water in the sample is directly sublimated by ice under the condition of low temperature and high vacuum to achieve the purpose of drying, and the sample is not deformed by the action of surface tension in the drying process.

Process: 1. Freezing of samples For those with ultra-low temperature freezers in the laboratory, it is recommended to store them in ultra-low temperature freezers for freezing. The pre-freezing time must be sufficient to ensure that the sample is fully frozen.

2. Vacuuming, the vacuum degree determines the degree of dryness of the sample, and the product must be sealed.

3. Drying, the water content of different samples is different, and the drying time is not the same, to speed up the drying process, you can match the separator heating system to accelerate the drying.

Freeze-drying is a physical process, which only extracts the water in the ingredients, and the nutrients, color, aroma and taste in the ingredients are well retained. The freeze-dried ingredients remain the same in volume and are loose and porous, extremely light in weight, crispy and easy to chew, and can be restored to their freshness after being soaked in water. For example, the freeze-dried salmon & chicken is made of fresh deep-sea salmon and high-quality chicken breast imported from abroad, without adding any additives such as attractants and preservatives, and is oil-free and salt-free, which is an ideal natural pet food.

It is estimated that many friends have heard of or personally bought freeze-dried fruits, such as freeze-dried lemon slices, freeze-dried durian, freeze-dried figs, etc., their color and shape are very similar to fresh fruits, the taste is crispy, and the shape of the fruit can be restored after soaking. So how are freeze-dried fruits made?

You mean the reason why things that freeze can also dry out, right?

The reason is sublimation.

If it is not icing and drying out, it is vaporization (evaporation to be specific) is not clear.

Freeze-dried food is the abbreviation of vacuum freeze-dried food, also known as FD food. It is a process of directly freeze-drying frozen meat, fruits, vegetables and other raw materials under a vacuum environment. In the freeze-drying process, the ice crystal moisture in the frozen raw materials does not melt into water, but is directly sublimated into gas and dried naturally.

The whole drying process is carried out at a low temperature, which takes about 24 hours, and only the water is drained, and the nutrients in the ingredients are well retained, which is a very meticulous and demanding procedure to ensure that the product is in a "fresh" state, and then enters the packaging process.

The freeze-drying process is currently a relatively advanced processing technology in China, which is applied in many industries, the most common is the beef package in instant noodles, as well as the freeze-dried bento rice, fruit snacks and so on placed in the supermarket, and the application in the field of pet food has also begun to heat up in recent years.

Freeze-dried pet food will generally use pure natural livestock and poultry liver meat, fish and shrimp, fruits, vegetables as raw materials, without adding any preservatives and pigments, and use vacuum freeze-drying process to completely kill the microorganisms and bacteria that may exist in the raw materials, which is very safe for hairy children.

WDJ (2014) recommends that freeze-dried pet food is the freshest, least processed, and nutritionally balanced pet food, in addition to homemade pet food.

Lyophilization is made using vacuum freeze-drying technology. It is a new drying method that freezes aqueous materials into solids, and uses the sublimation properties of water under low temperature and low pressure conditions to dehydrate the materials at low temperature and achieve drying. In terms of preserving the nutrients of the food, the cooking time when cooking is greatly reduced.

Lyophilization is made using vacuum freeze-drying technology. It is a new drying method that freezes aqueous materials into solids, and uses the sublimation properties of water under low temperature and low pressure conditions to dehydrate the materials at low temperature and achieve drying. In terms of preserving the nutrients of the food, the cooking time when cooking is greatly reduced.

The method of freeze-dried fruit is as follows: Shen ChiIngredients: 1 apple, 1 lemon, salt, water, knife, grilling net, oven, plate.

1. Wash the surface of the apples with salt.

2. Cut into thin slices, about 2mm. Dig blind and fail.

3. Put it in lemonade for about half an hour.

4. Drain the water after removal.

5. Spread evenly on the baking net.

6. Turn on the oven dried fruit mode.

degree, 4 hours.

8. The snack is done.

Freeze-dried fruit is to freeze the water in the fruit in advance by the vacuum freeze-drying method of the freeze-dryer, and then sublimate the frozen water in the fruit in a vacuum environment, so as to obtain the freeze-dried fruit. In short, the water in the fruit is extracted at a low temperature to retain its original nutrients. <

Freeze-dried fruit is to freeze the water in the fruit in advance by the vacuum freeze-drying method of the freeze-dryer, and then sublimate the frozen water in the fruit in a vacuum environment, so as to obtain the freeze-dried fruit. In short, the water in the fruit is extracted at a low temperature to retain its original nutrients.

1. Fresh fruits are quickly frozen (as low as minus 40) after picking, and then the ice-like ingredients are directly sublimated into gaseous state through vacuum dehydration technology, and the nutrients of the fruit itself are also left in the ice shelf when frozen. This can make the fruit retain its original color, aroma, taste and shape, and also retain more than 95% of the nutrients.

2. The dehydration rate of the freeze-dried fruit is more than 95%, and it can be stored at room temperature for one year or more without any preservatives.

3. When you enjoy a bag of freeze-dried fruit, you have actually supplemented the nutrients equivalent to ten times its weight of fresh fruit. In general, 500 grams of fresh fruit can make 50 grams of freeze-dried finished products.