The production process of Chinese dehydrated vegetables:
1. Dehydration and drying methods include natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far-infrared drying, and vacuum drying. At present, the most common applications of vegetable dehydration and drying are hot air drying and dehydration and freeze-vacuum drying and dehydration. The freeze vacuum dehydration method is an advanced vegetable dehydration drying method. shape and ideal for quick rehydration. The technological process and method of hot air drying dehydrated vegetables and freeze-vacuum drying dehydrated vegetables are now introduced as follows.
2. Hot air drying and dehydration vegetable processing process:
1. Selection of raw materials Choose vegetable varieties with the rich meat. Before dehydration, the quality should be carefully selected, and the parts with pests and diseases, rotting, and shriveling should be removed. 80% of the maturity is appropriate, over-ripe or immature should also be eliminated. Except for melons, other vegetables can be washed with water and dried in a cool place, but should not be exposed to the sun
2. Cutting and blanching Cut the cleaned raw materials into slices, wires, strips, and other shapes according to product requirements. When pre-cooking, it varies according to the ingredients. If it is easy to cook, put it in boiling water, if it is not easy to cook, put it in boiling water and cook for a while. The general blanching time is 2 to 4 minutes. It is best not to blanch green leafy vegetables.
3. Vegetables that have been cooled, drained, and pre-cooked should be cooled immediately (usually rinsed with cold water) to quickly reduce to room temperature. After cooling, to shorten the drying time, the water can be removed by a centrifuge, or it can be squeezed by a simple manual method. 4. Different temperatures, time, color, and moisture content during drying should be determined according to different varieties. Drying is generally carried out in a drying chamber. The drying room is roughly divided into three types: one is a simple drying room for drying vegetables, which uses countercurrent blast drying; the other is a drying room with two layers and double tunnels combined with forward and reverse currents; the third is a box-type stainless steel hot air dryer, drying temperature The range is 65°C-85°C, drying at different temperatures and gradually cooling down. When using the first and second drying rooms, spread the vegetables evenly on the plate, and then put them on the pre-set drying rack to keep the room temperature at about 50°C, and at the same time adjust the speed to dry.
