Professional processing procedures for dehydrated mixed vegetables

The specialized processing of dehydrated mixed vegetables typically involves the following steps:

1. Raw material preparation

Purchase fresh vegetables from a vegetable market or farm, making sure they are of good quality and have no damaged or rotten parts. Commonly used vegetables include carrots, corn, peas, onions, green peppers, etc. The proportion of required vegetables is determined according to the product formula.

2. Wash and peel

Wash vegetables to remove dirt, impurities and pesticide residues. For vegetables that need to be peeled (such as carrots, onions, etc.), peel them.


3. Cutting and slicing

When cutting and slicing washed vegetables, uniformly sized shapes are usually selected so that they dry evenly after dehydration. The size and shape of cutting and slicing can be adjusted according to the requirements of the product.

4. Dehydration treatment

Vegetables are cut and then dehydrated to remove most of the water. Commonly used dehydration methods include:

Hot air drying: Place the vegetables in a hot air oven and evaporate the water through the hot air. Temperature and time need to be precisely controlled to avoid over-drying or scalding the vegetables.

Freeze-drying: Vegetables are first frozen to extremely low temperatures, and then the water is sublimated in a vacuum environment, turning it into a gaseous state. This method can better retain the nutrients and taste of vegetables.

5. Mix

The dehydrated vegetables are mixed according to the requirements of the product formula. The proportion and type of mixing can vary from product to product to meet market demand.

6. Packaging

The mixed dehydrated vegetables are packaged. Commonly used packaging materials include plastic bags, aluminum foil bags, etc. Packaging needs to have good sealing and oxidation resistance to extend the shelf life of the product.

7. Quality inspection and labeling

Conduct quality checks on packaged products to ensure compliance with food safety and hygiene standards. At the same time, product labels are attached to indicate the product name, production date, shelf life, ingredient list and other information to facilitate consumers' understanding and choice.

8. Storage and Distribution

Store packaged dehydrated mixed vegetables in a dry, cool, ventilated warehouse away from direct sunlight and high temperature and humidity. Delivery is carried out according to order requirements to ensure that products reach customers in time.

Through the above specialized processing process, dehydrated mixed vegetables can be produced on a large scale, ensuring product quality and food safety to meet market demand.


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