Dehydrated Fruits and Vegetables

    The raw materials of dehydrated vegetables are diverse, mainly including carrots, edible fungi, cabbage, kale and ginger, etc.
    The processing technology of dehydrated vegetables includes natural sun drying and artificial dehydration. The main artificial dehydration methods include hot air drying, microwave drying, puffing drying, infrared and far infrared drying, vacuum drying, etc. At present, hot air drying and freeze vacuum drying are more commonly used.
    Dehydrated vegetables have the advantages of small size, light weight, easy storage and transportation. It can effectively adjust the off-season and peak season of vegetable production, and when used, it only needs to be simply rehydrated to restore to the state of fresh vegetables, maintaining the original color, aroma, taste and shape.
    Dehydrated vegetables are widely used in home cooking, catering industry and food processing due to their unique advantages. They can be used not only as seasonings, but also as ingredients in staple foods and snacks, such as dehydrated chives, carrots, cabbage, broccoli, green onions, coriander, spinach, tomatoes, cucumbers, beans, etc.