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Hot Air Drying Variety Processing Process And Method
Jul 19, 2018

1. Selection of raw materials Choose vegetable varieties that are rich in fleshy quality. Before dehydration, the selection should be strictly selected, and the parts with pests, rots and cognac should be removed. It is appropriate to use 80% maturity. Over-ripe or unripe should also be picked out. In addition to melon seeds, other types of vegetables can be washed with water and then dried in a cool place, but should not be exposed to sunlight.

2, cutting, blanching The cleaned raw materials are cut into pieces, silk, strips and other shapes according to product requirements. When pre-cooking, it varies from raw material to raw material. It is easy to boil and boil in boiling water. It is not easy to boil and boil water (water temperature is generally above 150 °C) for a while. Generally, the blanching time is 2 to 4 minutes. Leafy vegetables are best not treated with blanching.

3, cooling, draining Pre-cooked vegetables should be immediately cooled (usually cold water shower), so that it quickly drops to normal temperature. After cooling, in order to shorten the drying time, you can use the centrifuge to drown water, or you can use the simple manual method to press the leaching. After the water is drained, you can spread it out and cool it to prepare the plate for baking.

4. Drying Different temperatures, time, color and moisture content during drying should be determined according to different varieties. Drying is generally carried out in a drying room. There are three types of drying rooms: the first simple drying room, which uses countercurrent blast drying; the second type is a two-story double tunnel, combined with counter-flowing drying room; the third is a box stainless steel hot air dryer, which is baked. The dry temperature range is from 65 ° C to 85 ° C, dried at different temperatures, and gradually cooled. When using the first and second drying rooms, the vegetables are evenly spread in the tray, and then placed on the pre-set drying rack, keeping the room temperature at about 50 °C, and constantly turning to make it dry and dry. The time is about 5 hours.

5, sorting, packaging Dehydrated vegetables have been tested to meet the requirements of the Food Sanitation Law, they can be packed in plastic bags, sealed, boxed, and then listed.