Dehydrated vegetables, also known as rehydrated vegetables, are dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. The original color and nutrient composition of the vegetables remained basically unchanged. It is easy to store and transport, and can effectively regulate the low and peak seasons of vegetable production. When eating, it can be restored by immersing it in clean water, and retain the original color, nutrition and flavor of the vegetables.
AD vegetables, also known as dried vegetables. The dehydrated vegetables made using the dehydrated vegetable drying mechanism are collectively referred to as AD vegetables.
FD vegetables, also known as frozen vegetables. Dehydrated vegetables made using the freeze dehydration mechanism are collectively referred to as FD vegetables.
The dehydrated vegetables that you usually see are mainly onions (red onions, yellow onions, white onions), garlic, lettuce, radishes (carrots, white radishes), peppers (green peppers, red peppers, etc.), leeks, scallions, eggplants, cabbage And cabbage, beans (green beans, lentils, cowpeas), potatoes, juicy vegetables, etc. Of course, not every vegetable can be made into dehydrated vegetables. Some vegetables themselves are colloidal or water-nutritive vegetables. Once dehydrated, there is nothing, such as cucumbers and tomatoes.
First, ensure the seal. Whether it is placed in a bag or a sealed tank, remember to seal the mouth of the bag or the tank well to prevent moisture.
Second, place it in a cool and dry place. Light, humidity, and temperature can easily deteriorate dehydrated vegetables, so keep them in a dry and cool place.
Third, storing dehydrated vegetables in a refrigerator can extend the shelf life.
The moisture content of dehydrated vegetables is one of the important indicators of the quality of dehydrated vegetables. The "Green Food Dehydrated Vegetables" stipulates that the moisture content of dehydrated vegetables should be ≤6.0% (freeze drying), ≤8.0% (hot air drying and other processes), and dried vegetables ≤ 15.0%, when testing dehydrated vegetables, the rapid moisture analyzer can be used for testing, which greatly reduces the testing time
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