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Application Of Dehydrated Vegetables In Instant Rice Noodles
What are dehydrated vegetables?
Dehydrated vegetables are made from fresh vegetables, which are dried by hot air or freeze-dried to remove most of the water. After dehydration, the color, flavor and most of the nutrients of the vegetables are still retained, which is convenient for long-term storage, transportation and use.
Why are dehydrated vegetables used in instant rice noodles?
Instant rice noodles are convenient, fast, delicious and rich, and dehydrated vegetables just meet these characteristics:
1. Quick rehydration: The taste and color of vegetables can be restored in a few minutes after boiling water is poured.
2. Rich taste: The combination of vegetable grains can make simple rice noodles more layered and not monotonous.
3. Improve nutrition: Supplement dietary fiber and minerals, which is healthier than only rice noodles and seasonings.
4. Easy to store: Long shelf life, no need for refrigeration, suitable for long-distance transportation and mass production.
Common dehydrated vegetables in instant rice noodles include:
Dehydrated Green pea granules
Dehydrated Corn granules
Dehydrated Scallion chopped
Dehydrated Coriander leaves
Dried onion chopped
These vegetables can beautify the soup noodles and enhance the overall flavor after reasonable combination.
Application method
On the production line, dehydrated vegetables are usually packed in independent vegetable bags or mixed with seasonings and soup powder. Users only need to tear open the package, pour it into the rice noodle bowl, and brew it with hot water.
Dehydrated vegetables make instant rice noodles not only "full", but also "good". It makes a simple bowl of instant food take into account convenience, deliciousness and certain nutritional supplements, and is one of the indispensable and important ingredients in modern instant food products.