Compared with other fresh vegetables, dehydrated vegetables have the characteristics of small volume, light weight, recyclable water, convenient transportation and eating. When eaten, it is not only delicious and bright in color, but also maintains its original nutritional value.
Dehydrated vegetables are called rehydrated vegetables, which are made by washing, processing, drying and removing most of the water in vegetables. Dehydrated vegetables ensure the original flavor and nutrition of vegetables. It is not only easy to store, but also convenient to transport. When eating, dehydrated vegetables can be recovered by soaking in clear water, which not only retains the original color, nutrition and flavor of vegetables, but also facilitates cooking.
In fact, dehydrated vegetables will not lose their nutrition. Some dehydrated vegetables are more delicious when dried in the sun. Porphyra which we often eat is a dehydrated vegetable. It tastes good after drying, and its nutritional value has not decreased. Common dehydrated vegetables include dried mushrooms, dried bamboo shoots and laver. It is a nutritious and delicious dehydrated vegetable. With the continuous development of science and technology, dehydrated tomatoes, dehydrated shallots and dehydrated cabbage are also common.
At present, there are two main methods to make dehydrated vegetables in the market, one is AD dehydration. This dehydration method is to dry dehydrated vegetables by air drying or artificial heating, so as to achieve the expected effect.
Another method of making dehydrated vegetables is freeze dehydration, or FD dehydration for short. This method of making dehydrated vegetables is very advanced. It uses freezing technology to dehydrate vegetables on the basis of maintaining their original nutrition and taste.
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, vacuum drying and so on. At present, hot air drying and freeze vacuum drying are widely used in vegetable dehydration and drying. Freeze-vacuum dehydration is an advanced dehydration and drying method for vegetables. This product can not only keep the original color, fragrance, taste and shape of fresh vegetables, but also has an ideal effect of rapid rehydration.