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dehydrated vegetable Sandwich Manufacturer & supplier

2022-09-27

dehydrated vegetable Sandwich Manufacturer

The main varieties of dehydrated vegetables are carrots, edible mushrooms, kale, kale, and ginger.

Dehydration 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.

1. Process flow and method of hot air drying dehydrated vegetables

1. Selection of ingredients Choose vegetable varieties with the rich meat. Before dehydration, it is necessary to strictly select good and bad, and remove diseased, rotten, and deflated parts. 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 not exposed to the sun.

2. Cutting and blanching According to the product requirements, the washed raw materials are cut into slices, wires, strips, and other shapes. 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 2-4 minutes. It is best not to blanch green leafy vegetables. 3. Cooling and Draining Vegetables that have been precooked should be cooled immediately (usually with cold water) to quickly return to room temperature. After cooling, to shorten the drying time, the water can be shaken off with a centrifuge, or it can be squeezed with a simple manual method.

4. Drying The drying temperature, time, color and moisture content 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, which adopts countercurrent blast drying; the second is a drying room with two layers and double tunnels combined with forward and reverse current; the third is a box-type stainless steel hot air dryer, the drying temperature range is 65℃-85℃, dry at different temperatures, and gradually cool down. When using the second type of drying room, evenly spread the vegetables on the tray to dehydrate the vegetables, and then put them on the pre-set drying rack, keep the room temperature at about 50 °C, and keep rotating to speed up the drying speed. The general drying time is about 5 hours. 5. Sorting and packaging Dehydrated vegetables can be put into plastic bags after being inspected to meet the requirements of the Food Sanitation Law and put on the market after being sealed and boxed.

2. The technological process and method of freezing and vacuum drying dehydrated vegetables

1. Selection of ingredients: Leafy vegetables are selected manually for no more than 24 hours from harvesting to processing, and the yellowing and rotten parts are manually selected; root vegetables are manually selected, and other external products, rotten parts, are graded.

2. Cleaning Remove soil and other impurities from the surface of vegetables. To remove pesticide residues, it is generally necessary to soak in 1.55%-1% hydrochloric acid solution or 0.05%-0.1% potassium permanganate or 600 mg/kg bleaching powder for a few minutes. Disinfect and rinse with clean water.

3, peeled root vegetables should be peeled. Chemical lye peeling raw material loss rate is low, but export products generally need manual peeling or mechanical peeling. After peeling, it must be placed in water or color protectant immediately to prevent browning.

4. Slicing and shaping Cut the vegetables into a certain shape (granular, flake), and the vegetables that are easy to brown after cutting should be soaked in the color protection solution.

5, blanching generally uses hot water blanching. The water temperature varies depending on the vegetable variety, generally 80°C-100°C; the time varies from a few seconds to a few minutes. When blanching, you can add some salt, sugar, organic acid, and other substances to the water to change the color of vegetables and increase their hardness of vegetables.

6. After cooling and blanching, it should be cooled (water or ice water) immediately. The shorter the cooldown the better.

7. Drainage After cooling, some water droplets will remain on the surface of the vegetables, which is not conducive to freezing, and it is easy to make frozen vegetable agglomerate, which is not conducive to the next vacuum drying. This method generally adopts centrifugal drying.

8. Freezing Quickly freeze the discharged materials, and the freezing temperaIntroduction of processing technology 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. Processing flow and method of hot air-dried varieties 1. Selection of raw materials Chooses vegetable varieties with rich meat quality. Before dehydration, the quality should be carefully selected, and the parts with pests and diseases, rand otten and dry parts 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. Put those that are easy to cook into boiling water, and those that are not easy to cook, put in boiling water (the water temperature is generally above 150°C) and cook for a while. The typical blanching time is 2 to 4 minutes. It is best not to blanch green leafy vegetables. 3. Cooling and draining Vegetables that have been precooked should be cooled immediately (usually rinsed with cold water) to quickly cool down to room temperature. After cooling, to shorten the drying time, the water can be shaken off with a centrifuge, or it can be squeezed with a simple manual method.

4. Drying The drying temperature, time, color and moisture content 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, which adopts countercurrent blast drying; the second is a drying room with two layers and double tunnels combined with forward and reverse current; the third is a box-type stainless steel hot air dryer, the drying temperature range is 65°C-85°C, drying at different temperatures and gradually cooling down. When using the second drying room to dehydrate vegetables, spread the vegetables evenly on the plate, and then place them on the pre-set baking rack, keep the room temperature at about 50°C, and keep rotating the vegetables to speed up the drying speed. The general drying time is 5 hours. about. 5. Sorting and packaging Dehydrated vegetables can be put into plastic bags after being inspected to meet the requirements of the Food Sanitation Law, and put on the market after being sealed and boxed. Frozen-vacuum-dried varieties processing process 1. The selection of raw materials does not exceed 24 hours from harvesting to processing. The yellow and rotten parts are manually selected; grades. 2. Cleaning Remove dirt and other impurities from the surface of vegetables. To remove pesticide residues, it is generally necessary to soak in 1.55%-1% hydrochloric acid solution or 0.05%-0.1% potassium permanganate or 600 mg/kg bleaching powder for a few minutes. Disinfect and rinse with clean water. 3, peeled root vegetables should be peeled. Chemical lye peeling raw material loss rate is low, but export products generally need manual peeling or mechanical peeling. After peeling, it must be placed in water or color protectant immediately to prevent browning. 4. Slicing and forming Cut the vegetables into certain shapes (granules, flakes), and the vegetables that are easy to brown after cutting should be soaked in the color protection solution.

5, blanching generally uses hot water blanching. The water temperature varies with vegetable varieties, but is generally above 100°C; the time varies from a few seconds to a few minutes. When blanching, you can add some salt, sugar, organic acid, and other substances to the water to change the color of vegetables and increase their hardness of vegetables. 6. Cooling After blanching, it should be cooled (water or ice water) immediately. The shorter the cooldown the better. 7. Drainage After cooling, some water droplets will remain on the surface of the vegetables, which is not conducive to freezing, and it is easy to agglomerate the frozen vegetables, which is not conducive to the next vacuum drying. This method generally adopts centrifugal drying. 8. Freezing The discharged materials are quickly frozen, and the freezing temperature is generally below -30 °C to prepare for the next vacuum drying. 9. Put the vacuum-dried and pre-frozen vegetables into the vacuum container, reduce the pressure in