Dehydrated fruits and vegetables are a type of processed food that has been very popular among consumers in recent years. They are easy to carry, easy to handle, and can maintain the nutritional value of fresh vegetables after purchase, resulting in a booming market sales scene. But do you know the processing technology of dehydrated fruits and vegetables? Let learn together today.

1. Selection of raw materials: Choose high-quality fruits and vegetables, remove any diseased or decayed parts, wash them with clean water, and then dry them in a cool place, but avoid exposure to sunlight.

2. Cutting and blanching: Cut the cleaned raw materials into slices, threads, or strips according to the product requirements for pre cooking. Depending on the raw materials, blanch the easily cooked ones in boiling water, and simmer the less easily cooked ones in boiling water for a while. The general blanching time is 2-4 minutes. Then rinse with cold water to cool it down quickly to room temperature. After cooling, in order to shorten the drying time, a centrifuge can be used to shake the water, or a simple manual method can be used to press and drain. After the water has drained, it can be spread out and let cool for later baking.

3. Water cooling: In order to prevent the fading of vegetables from affecting their appearance, boiled vegetables should be immediately immersed in cold water for heat dissipation after being taken out of the pot, and new cold water should be continuously poured in. When the water temperature in the basin is basically the same as that of the water poured in, the vegetables should be removed and spread flat in a sieve or baking tray. After draining the water, they can be baked in the room.

4. Drying, adjust the appropriate temperature and time according to the different varieties. Drying is generally carried out in the drying room, and the temperature is generally controlled at around 65 ℃ -85 ℃. Dry at different temperatures and gradually cool down.

5. Sorting and packaging. Dehydrated fruits and vegetables regain moisture quickly. Dried vegetables that have been dried out of the room should be sealed in plastic bags after cooling.