Xinghua Lianfu Food Co.,Ltd
Address: Wangheng Economic Development Zone, Xinghua, Jiangsu, China
Dehydration and drying methods include natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing and drying, infrared and far infrared drying, vacuum drying and the like. At present, the application of vegetable dehydration and dry preparation is hot air drying and dehydration and freeze vacuum drying dehydration. The frozen vacuum dehydration method is an advanced vegetable dehydration method. The product can retain the original color, fragrance and taste of fresh vegetables. Shape, and has the ideal rapid rehydration.
Use a vegetable washing machine or manual washing to ensure that the dehydrated vegetables are free of dirt and impurities.
Need to use a professional cutting machine to cut vegetables according to the required specifications
Dehydration of vegetables is divided into drying and dehydration (AD vegetables), frozen dehydration (FD vegetables)
The vegetables after dehydration are placed in a 2-layer fresh-keeping bag, and the fresh-keeping bag is sealed with a vacuum sealing machine. It is then loaded into a woven bag.
Finally, the dehydrated vegetables are stored in a zero-degree freezer. Can be saved for about half a year.