The so-called dehydrated vegetables refers to the washing and drying of fresh vegetables, and the use of dehydration drying processing technology to remove most of the water. To obtain a dry vegetable, my country's dehydrated vegetables are rich in variety and low in price, and are welcomed by all countries in the world. The export volume can account for 2/3 of the world's total, the main varieties are: garlic, poultry head, green pepper, cabbage, pumpkin, edible fungi and so on.
There are many varieties of dehydrated vegetables. Including the common ones: dehydrated onions, dehydrated garlic, dehydrated potatoes, dehydrated peppers, dehydrated cabbage, dehydrated coriander, dehydrated pumpkin, dehydrated daylily, dehydrated mushrooms, etc. There are many kinds and patterns. However, as far as my country's rich vegetable resources are concerned, the variety of dehydrated vegetables can continue to increase.
The original color and nutrient composition of vegetables remained basically unchanged. Dehydrated vegetables are not only easy to store and transport, but also can effectively adjust the season of vegetable production. Compared with other fresh vegetables, dehydrated vegetables have the characteristics of small size, light weight, they can be recovered after entering water, and they are easy to transport and eat.
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