How to process dehydrated vegetables

Dehydrated vegetables are dried vegetables that have been artificially heated to remove most of the water from fresh vegetables. When eaten, it is not only delicious, fresh, but also able to maintain the original nutritional value, coupled with its small size, light weight, will be restored to the water, transportation convenience, etc., has been favored by people. 1, the choice of materials: beans, cucumber, celery, green pepper, garlic sprouts, radish, ginger, green beans, potatoes, carrots, onions, bamboo shoots, day lily, edible mushrooms and other meat thick, dense tissue, crude fiber less fresh and full Vegetables can be used to process dehydrated vegetables. 2. Trimming: Before dehydration, the selected raw materials should be rinsed with clean water to remove sap and stalks, and other vegetables must be removed with stems, dried leaves and sticks, and dried in a direct sun place. Then use a sharp knife to cut radish, potatoes, onions and other root vegetables into slices, diced or strips. The rest of the bundles are bundled together to make them consistent and easy to cook. Potatoes, carrots, etc., also need to remove the epidermis by using 1% to 2% sodium hydroxide for 5 to 10 minutes at room temperature or in boiling water. 3, boiling hot: cooking time based on the different types of raw materials vary, to make the leaves become translucent or slightly soft raw materials for the degree. Over-cooking, large loss of nutrients, and decreased ability to rehydrate. The cooking process should always keep the water in the pot boiling, and the vegetables should be constantly turned after the pot to make it fully heated evenly. 4, water-cooled: cook hot vegetables after the pan immediately into the cold water dipping heat, and constantly into the new cold water until the basin of water temperature and flush into the water temperature is basically the same, the vegetables will be removed, drained Moisture can be baked into the room. 5. Drying: When drying, evenly spread the cooked vegetables that are well-dried in the baking pan, and place them on a pre-designed drying rack. The temperature is controlled at 32-42°C and let it dry, every 30 minutes. Into the drying room to check the temperature, while constantly turning the vegetables in the baking pan to make it faster drying speed, found that the temperature should be adjusted timely firepower, usually after 11 to 16 hours, when the vegetable body moisture content dropped to about 20%, can be Evenly spray 0.1% sorbic acid or sodium bicarbonate on the surface of the vegetables, etc., and then seal it after spraying. 6, closed: The dried vegetables into a tightly constructed large wooden cabinet (box) temporarily sealed for about 10 hours in order to maintain the moisture content of dried vegetables uniform. 7. Packing: dried vegetables dried out of the room, after cooling should be sealed in a plastic bag, each 500 grams for a small bag, 50 kilograms for a large package.