First of all, the dehydrated vegetables are nutritious.
Compared with 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. When eaten, it is not only delicious and fresh, but also maintains the original nutritional value.
Dehydrated vegetables are called rehydrated vegetables, which are dehydrated vegetables made by washing, processing, and drying fresh vegetables to remove most of the water in the vegetables. Dehydrated vegetables ensure the original taste and nutrition of the vegetables. It is easy to store and transport, and the dehydrated vegetables can be recovered by immersing them in clean water when eating, which not only retains the original color, nutrition and flavor of the vegetables, but also is convenient for cooking.
In fact, dehydrated vegetables do not lose nutrition. Bulk dehydrated vegetables are even more delicious after drying. The seaweed we often eat is a kind of dehydrated vegetable. After drying, the taste is very good, and the nutritional value is also Not less. Common dehydrated vegetables include dried mushrooms, dried bamboo shoots, seaweed, etc., which are nutritious and delicious dehydrated vegetables. With the continuous development of technology, dehydrated tomatoes, dehydrated chives, and dehydrated cabbage are also common.
There are two main methods for making dehydrated vegetables on the market. One of the dehydrated vegetables is AD dehydration. This dehydration method uses air drying or artificial heating to dry the dehydrated vegetables to achieve the desired effect.
Another method of making dehydrated vegetables is freezing dehydration, or FD dehydration for short.
There are two types of dehydration drying methods: natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far-infrared drying, and vacuum drying. At present, the most common applications of vegetable dehydration and drying are hot air drying and dehydration and freeze-vacuum drying and dehydration. The freeze-vacuum dehydration method is an advanced vegetable dehydration and drying method. shape, and has ideal rapid rehydration.
We supply a variety of dehydrated vegetables all year round, such as dehydrated mixed vegetables, dehydrated mushrooms, dehydrated carrots, dehydrated cabbage, etc. Customers in need are welcome to inquire at any time.
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