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Definition of dehydrated vegetables

Dehydrated vegetables, also known as rehydrated vegetables, is a kind of dried vegetables made by washing and drying fresh vegetables and removing most of the moisture from the vegetables. The original color and nutritional composition of vegetables remain basically unchanged. It is not only easy to store and transport, but also can effectively adjust the weak and prosperous season of vegetable production. When eating, it can be restored as long as it is immersed in clean water, and the original color, nutrition and flavor of the vegetables can be retained. Dehydrated vegetable species

Characteristics of dehydrated vegetables

When eating, it is not only delicious and fresh, but also can maintain the original nutritional value, plus it is more fresh.

Dishes are favored by people because of their small size, light weight, recovery after entering the water, convenient transportation and consumption, etc. Processing technology of dehydrated vegetables

There are two kinds of dehydration drying methods: natural drying and artificial Definition of dehydrated vegetables

Dehydrated vegetables, also known as rehydrated vegetables, is a kind of dried vegetables made by washing and drying fresh vegetables and removing most of the moisture from the vegetables. The original color and nutritional composition of vegetables remain basically unchanged. It is not only easy to store and transport, but also can effectively adjust the weak and prosperous season of vegetable production. When eating, it can be restored as long as it is immersed in clean water, and the original color, nutrition and flavor of the vegetables can be retained. Dehydrated vegetable species

Characteristics of dehydrated vegetables

When eating, it is not only delicious and fresh, but also ca dehydration. Artificial dehydration includes hot air drying, microwave drying, expansion 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. Freeze vacuum dehydration is an advanced method of vegetable dehydration at present, which can retain the original color, aroma, taste and shape of fresh vegetables. it also has ideal rapid rehydration. Hot air is now used to dry dehydrated vegetables and freeze real vegetables.