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Are dehydrated vegetables nutritious? Talk about whether it is healthy to eat dehydrated vegetables
2022 / 05 / 13
Dehydrated vegetables refer to vegetables made from fresh vegetables after drying and dehydration processing. Dehydrated vegetables are easy to preserve Dehydrated vegetables are a bit more than fresh vegetables. For example, the vegetables made by freeze-drying process can not help but keep the color and flavor of the vegetables, and preserve the nutrients such as vitamins and proteins of the vegetables to a large extent. As long as they are sealed and packaged, they can be stored and transported at room temperature for a long time. And sales, it will not be deformed in three or five years. Since this vegetable has only 5% water content, it is lightweight and lightweight, reducing its operating expenses. Easy to transport. The above advantages also determine the wide adaptability of dehydrated vegetables, and it is also convenient to adjust the supply. Therefore, dehydrated vegetables have also become the first choice of convenient and convenient food for people. 1. Dehydrated vegetables with certain nutrients are products made from vegetables as raw materials and processed through drying. At the same time of dehydration, due to the drying and processing methods, a large amount of nutrients such as water and vitamins will be removed from the vegetables, and some nutrients will be restored when re-immersed in water. Therefore, Xiaobian thinks that the dehydrated vegetables in instant noodles are nutritious, but they are more nutritious than Not on the nutrients of fresh vegetables. 2. The "dehydration to dryness" of dried fruits and vegetables lacking some vitamins is mainly by frying, so that the water boils away, and the oil penetrates into the food, so when the water content is reduced and the food is dried, it will also be greatly reduced. Increase fat content. Fruits and vegetables are products with a fat content of less th
Today's Hydrogen-Light Life: Can Dehydrated Vegetables Really Supplement Nutrition?
2022 / 05 / 05
Nowadays, dehydrated and freeze-dried vegetables are becoming more and more popular on the market. Especially for busy office workers, it is difficult to find time to cook a nutritious meal. Therefore, the processed freeze-dried vegetable bag is not only convenient to carry, but also can be eaten quickly, and has become a new choice for urban people to supplement nutrition. Can dehydrated vegetables really supplement nutrition? Today, Hydrogen will help you understand. Dehydrated vegetables, as the name suggests, are dried vegetables that are artificially processed to remove most of the water. During this process, the water content in vegetables is reduced to less than 10%. Today's Hydrogen suggests that this treatment is more conducive to inhibiting the growth of microorganisms, preventing various enzymes in the vegetables from chemically reacting and deteriorating, and prolonging the shelf life. Moreover, the weight of the dehydrated vegetables is greatly reduced, which is more conducive to packaging and carrying. In terms of nutrition that many people are concerned about, even after dehydration, the fat-soluble vitamins, dietary fiber and mineral elements can be retained to the greatest extent. Moreover, today's Hydrogen suggests that compared with fresh vegetables, dehydrated vegetables are more nutritious per unit mass. Although a large basket of vegetables may shrink into a small bag after dehydration, the main nutrients are still that large basket. 50g of dehydrated vegetables are equivalent to the nutrients of 500g of fresh vegetables. So does dehydration treatment damage the nutrients of vegetables at all? Of course not, dehydration treatment usually requires hot air drying or heat pump drying, and some water-soluble and thermally unstable substances such as phenols, anthocyanins, water-soluble vit
How did "dehydrated vegetables" come about?
2022 / 04 / 21
In daily life, when we eat instant noodles, there is often a packet of dehydrated vegetables in it. So, do you know how dehydrated vegetables are made? Dehydrated vegetables are dried vegetables made by artificial heating to remove most of the water in the vegetables. Common dehydrated vegetables include bacteria and algae, beans, celery, green peppers, cucumbers, etc., which are usually eaten after soaking in hot water for a few minutes. So, what are the ways to make dehydrated vegetables? Dehydrated vegetables can be divided into natural sun drying, hot air drying and dehydration and freeze-vacuum drying and dehydration according to their dehydration methods. Natural drying is the use of natural conditions to dehydrate vegetables. In ancient times, people have begun to apply this method. The principle of hot air drying and dehydration technology is to vaporize and diffuse the water on the surface of vegetables into the air by drying hot air, increase the concentration of the contents of the vegetable surface, form the osmotic pressure difference of the connected inner cells, and make the inner water diffuse and flow to the outer layer. , allowing the water to evaporate continuously. The principle of freeze-vacuum drying and dehydration technology is to quickly freeze the drained material, so that the remaining water in the material is converted into ice, and then under vacuum conditions, the water molecules are directly sublimated from solid to gaseous state to complete dehydration. Natural sun drying and hot air drying and dehydration will lose a lot of water-soluble vitamins and bioactive components during the processing process, and the color of vegetables will easily become darker. In contrast, freeze-vacuum drying and dehydration technology can maximize the
2022 / 04 / 21
April 24th is China Space Day. When it comes to spaceflight, many people think that it is in space, far away from daily life. Aerospace technology is also high above, and has nothing to do with ordinary people. In fact, with the development of the aerospace industry, many aerospace technologies have already gone down the altar. Some of them are worn by us, some are stepped on by us, and some are eaten by us... In short, do you think The "out of reach" of the concept has already penetrated into every aspect of daily life. Diapers: This is to alleviate the physiological crisis of astronauts On April 12, 1961, the Soviet cosmonaut Gagarin, who was about to complete the feat of man's first entry into space, suddenly felt urgency. That morning, Gagarin took a bus to the launch site. Before getting on the launch tower, he suddenly became excited. However, there was no toilet around, and Gagarin, who was "fully armed", urinated on the rear wheel of the bus through a tube in his space suit. By the way, it is said that this act later became a ritual. Male astronauts pee on the tires of a bus every time before a manned space launch mission from the Baikonur Cosmodrome. Female astronauts are not as convenient, though they sometimes bring a small vial of their own urine to pour on the wheels. After Gagarin's flight into space, Shepard, the first American astronaut in space, encountered the same dilemma, if not worse. On May 5, 1961, the "Mercury 7" spacecraft of the US "Mercury Project" malfunctioned before launch, causing the mission to be delayed. Now it's hard for Shepard.
Inventory of 10 common home-cooked dishes on the dinner table "horrible" collocation
2022 / 04 / 02
1. Tofu + spring onion Tofu is rich in calcium, while green onions contain a lot of oxalic acid. When tofu and green onions are combined, the calcium in the tofu combines with the oxalic acid in the green onions to form calcium oxalate, which is difficult for the body to absorb. If you eat vegetables such as green onion mixed with tofu and green onion fried tofu for a long time, it will cause a lack of calcium in the human body. 2, carrot + wine Eating "carrots with wine" is not good for health. Carrots are rich in carotene, which enters the human body with alcohol and produces toxins in the liver, causing liver disease. Therefore, carrots are not suitable for snacks, and do not take carotene nutrients when drinking, especially do not drink immediately after drinking carrot juice, so as not to endanger health. 3. Beef + chestnuts Chestnuts are rich in vitamin C, up to 40 mg per 100 grams. Beef contains a variety of trace elements. The vitamin C in chestnuts is easy to react with the trace elements in beef, weakening the nutritional value of chestnuts. These two kinds of food are not easy to digest. Therefore, beef should not be eaten with chestnuts. It is best to eat them separately after a period of time. 4, radish + fungus Radish is calm and slightly cold, and has the functions of clearing heat and detoxifying, strengthening the stomach and digesting food, resolving phlegm and relieving cough, smoothing qi and facilitating constipation, promoting body fluid and quenching thirst, and nourishing the middle and benefiting the stomach. However, it should be noted that people with special sensitivities to eat radish and fungus together are prone to allergic dermatitis. For health reasons, it is best not to mix the two foods. 5. Spinach + sauerkraut Interpretation: Eating fast-rotten spinach can lead to nitrite poisoning.
2022 / 03 / 25
Qilu Net·Lightning News, February 17th, among the 72 entrepreneurs commended by the provincial party committee and the provincial government not long ago, there is a Taiwanese businessman who has been rooted in Shandong for 16 years and dedicated to the dehydrated vegetable industry. She is Li Jialing, general manager of Heze Jiahong Dehydrated Food Co., Ltd. Li Jialing, general manager of Heze Jiahong Dehydrated Food Co., Ltd., said that Shandong Province is a large vegetable province, so when we first came to investigate, all we saw were green and beautiful cabbage. I think this place is very suitable for agriculture. . In recent years, what moved Li Jialing the most was the excellent business environment in Shandong and the simplicity of Shandong people. Li Jialing said, I am the daughter and daughter-in-law of Shandong, because I have been in Shandong for almost 20 years, I like the investment environment here in Shandong, and then I like my colleagues in Shandong, who are honest and serious. In 2018, Shandong Academy of Agricultural Sciences set up a doctoral research workstation in Jiahong Company, which is the first doctoral research workstation established in 1,824 towns and towns in the province, adding technological wings to agriculture. Li Jialing said that we are willing to use high-tech and safer equipment or nutrients to improve the soil, so our land soil is sustainable and recyclable, and our children and grandchildren can eat healthy and safe vegetables. Jiahong Company adopts the business model of "company + base + cooperative + farmers", and has established a vegetable order planting base of 9,000 mu, which has enabled nearly 10,000 local farmers to achieve a stable income increase. The company has distributed a total of 4.25 million yuan in dividends to the poor households that have been registered and registered, and donated 2.1 million yuan in donations to the society. Li Jialing was awarded the "Top Ten People Who
Why more and more people are choosing dehydrated vegetables
2022 / 03 / 15
Homemade Dried and Dehydrated Vegetables For climbers, eating green vegetables in the mountains is a high level of enjoyment. Dehydrated vegetables are dried vegetables made by artificial heating to remove most of the water in the vegetables. Common dehydrated vegetables include bacteria and algae, beans, celery, green peppers, cucumbers, etc., which are usually eaten after soaking in hot water for a few minutes. Dehydrated vegetables can be divided into natural sun drying, hot air drying and dehydration and freeze-vacuum drying and dehydration according to their dehydration methods. To see the development prospects of dehydrated vegetables, we should first pay attention to its current application, mainly focusing on these three aspects: preventing slow sales, and processing and preserving fresh products. After a bumper harvest, some fruits and vegetables cannot be sold in time. In order to avoid rotting, some farmers choose to dehydrate them to increase the preservation time.
Kangbao carefully builds a direct supply and direct sales base for dehydrated vegetables
2022 / 03 / 07
In the cold winter season, in the factory building of Zhangjiakou Jiakang Agricultural Science and Technology Food Co., Ltd. in Kangbao County, employees work in an orderly manner. The company is mainly engaged in various dehydrated vegetables such as cabbage, carrots, green onions, etc., and provides vegetable package ingredients for Master Kong. It is understood that the county has carefully built a base for direct supply and direct sales of dehydrated vegetables, and introduced the supply of agricultural products directly into the production chain of Master Kong, driving farmers to increase their income steadily. Photo report by Ma Jiaqi, Zhang Guoliang, Liu Yaxuan
Origin of dehydrated vegetables
2022 / 03 / 07
Dehydrated vegetables, also known as rehydrated vegetables, are dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. The original color and nutrient composition of vegetables remained basically unchanged. It is not only easy to store and transport, but also can effectively regulate the low season of vegetable production. When eaten, it can be restored by immersing it in clean water, and the original color, nutrition and flavor of the vegetables are preserved. In the "Apollo" aviation program, NASA invented the technology of freezing and dehydrating vegetables in order to solve the problem that astronauts can eat vegetables to supplement vitamins in space. The technology is to remove the excess water contained in vegetables, while the chlorophyll and vitamins contained in fresh vegetables can still be preserved, which is convenient for storage, storage and transportation. The cold dehydration process removes almost all the water in the food and reduces its weight by 20%, while retaining 98% of the food's nutritional content. In the "Apollo" program, people first used this technology to let astronauts eat space food containing vegetables. Compared with other fresh vegetables, dehydrated vegetables have the characteristics of small size, light weight, they can be recovered after entering water, and they are easy to transport and eat. When eaten, it is not only delicious and fresh, but also maintains the original nutritional value. At present, China's export share of dehydrated vegetables accounts for more than half of the world's total, and the average annual growth rate is more than 20%. At present, the price of freeze-dried vegetables in the international market is relatively high, and the average price is more than 5 times that of hot-air-dried dehydrat
2022 / 02 / 23
Dehydrated vegetables, also known as rehydrated vegetables, are dried vegetables made by washing, drying and other processing of fresh vegetables to remove most of the water in the vegetables. When eating, they can be restored by immersing them in clean water and preserved. The original color, nutrition and flavor of vegetables. Compared with other fresh vegetables, dehydrated vegetables have the characteristics of small size, light weight, they can be recovered after entering water, and they are easy to transport and eat. Dehydrated vegetables are divided into AD vegetables and FD vegetables. Among them, AD vegetables, also known as dried vegetables; dehydrated vegetables made by drying and dehydration mechanisms are collectively referred to as AD vegetables. FD vegetables, also known as frozen vegetables; dehydrated vegetables made by a freeze dehydration mechanism are collectively referred to as FD vegetables. There are two types of dehydration methods: natural drying and artificial dehydration. Among them, natural drying is the use of natural conditions to dehydrate vegetables. In ancient times, people have begun to apply this method. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far-infrared drying, and vacuum drying. The method is an advanced vegetable dehydration and drying method. The product can not only retain the original color, aroma, taste and shape of fresh vegetables, but also has ideal rapid rehydration. my country is a big agricultural country, and the production and consumption of vegetables are very large. At present, the annual output of vegetables in my country has reached 700 million tons, and the variety is diverse, which can meet the dietary habits of different people. In recent years
Brief Introduction of Dehydrated Vegetable Technology
2022 / 02 / 23
There are two types of dehydration drying methods: natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far-infrared drying, and vacuum drying. At present, the most common applications of vegetable dehydration and drying are hot air drying and dehydration and freeze-vacuum drying and dehydration. The freeze-vacuum dehydration method is an advanced vegetable dehydration and drying method. shape, and has ideal rapid rehydration. Now the technological process and method of hot air drying dehydrated vegetables and freeze-vacuum drying dehydrated vegetables are introduced as follows. I. The technological process and method of hot air drying and dehydration vegetable processing 1. Selection of raw materials Choose vegetable varieties with rich meat quality. Before dehydration, the best ones should be strictly selected and the inferior ones should be removed, and the parts with diseases, insects, rot and shriveled parts should be removed. 80% of the maturity is appropriate, and those that are overripe or not ripe should also be picked out. Except for melons, with their seeds removed, other types of vegetables can be washed with clean water, and then placed in a cool place to dry, but should not be exposed to the sun. 2. Cutting and blanching Cut the washed raw materials into slices, wires, strips and other shapes according to product requirements. When pre-cooking, it varies according to the raw materials. For those that are easy to be boiled, put them in boiling water, and for those that are not easy to be boiled, put them in boiling water for a while. Generally, the blanching time is 2-4 minutes. Leafy vegetables are best not blanched. 3. Cooling and draining Vegetables after pre-cook
Dehydrated vegetables actually originated from aerospace technology...
2022 / 02 / 14
Dehydrated vegetables actually originated from aerospace technology... April 24th is China Space Day. When it comes to spaceflight, many people think that it is in space, far away from daily life. Aerospace technology is also high above, and has nothing to do with ordinary people. In fact, with the development of the aerospace industry, many aerospace technologies have entered our lives, and some of them have been eaten by us. Dehydrated vegetables: vitamin supplements for astronauts In daily life, instant noodles are simple and convenient to eat and taste good. Of course, instant noodles cannot contain only noodles. Various ingredients and condiments are essential, including dehydrated vegetable packs. As we all know, ordinary vegetables are difficult to keep fresh and may be limited by seasons, but these problems are easily solved in the face of dehydrated vegetables. What's more convenient is that these crumpled-looking dried vegetables can be eaten by soaking them in water and waiting for a while, and their nutrition and flavor can be better preserved. In fact, dehydrated vegetables were originally invented for manned space missions. Astronauts perform flight missions and sometimes need to stay in space for tens of days or even longer. They need to eat vegetables to supplement vitamins, but fresh vegetables are not easy to preserve. Starting from the "Apollo Program", in order to ensure the health and nutrition of astronauts, NASA invented the technology of freezing and dehydrating vegetables. The technology removes almost all the water from vegetables, reducing their weight by 20% and fac
Dehydrated vegetables are promising for export
2022 / 02 / 14
Dehydrated vegetables are promising for export The survey shows that the current demand gap for dehydrated vegetables in domestic and foreign markets is relatively large. Although the export volume and export value of my country's dehydrated vegetables have maintained a high growth momentum in recent years, from the overall level, the overall strength of my country's dehydrated vegetable industry is still relatively weak. From the perspective of the variety structure of exported vegetables in my country, fresh and frozen vegetables are the main varieties for export, but their profits are far less than those of deep-processed vegetable products. The survey shows that at present, the demand gap of dehydrated vegetables in domestic and foreign markets is relatively large. Although the output of dehydrated vegetables in my country increases rapidly every year and has occupied a considerable share of the world's total output, according to industry estimates, the annual demand gap for dehydrated vegetables in both the international and domestic markets is more than 50,000 tons. Therefore, the dehydrated vegetable industry is an export industry with lucrative profits and high growth potential.
Dehydrated vegetables catch the
2022 / 02 / 14
Dehydrated vegetables catch the "cross-border e-commerce" express "Thanks to the publicity and guidance of Taizhou Customs, our dehydrated vegetables have also caught up with the 'cross-border e-commerce' express." Recently, after passing the inspection and quarantine of Taizhou Customs, a batch of dehydrated celery, Removing water-colored peppers is the first time to export overseas in a cross-border e-commerce business-to-business direct export model (cross-border e-commerce B2B). Dehydrated vegetables are the most distinctive export products in Taizhou. Affected by the epidemic, the global market demand for dehydrated vegetables, which are basic foods, is increasing. In this regard, Taizhou Customs has launched a "party building shuttle" to dehydrated vegetable enterprises, encouraging enterprises to try cross-border e-commerce exports, and introducing business policies and operating procedures to enterprises. , providing "one-to-one" tutoring. It is reported that from January to April this year, about 50 million yuan of dehydrated vegetables were exported from the Taizhou customs area of Jiangsu, a year-on-year increase of 29%.
Dehydrated vegetables are promising for export
2022 / 02 / 08
Dehydrated vegetables are promising for export The survey shows that the current demand gap for dehydrated vegetables in domestic and foreign markets is relatively large. Although the export volume and export value of my country's dehydrated vegetables have maintained a high growth momentum in recent years, from the overall level, the overall strength of my country's dehydrated vegetable industry is still relatively weak. From the perspective of the variety structure of exported vegetables in my country, fresh and frozen vegetables are the main varieties for export, but their profits are far less than those of deep-processed vegetable products. The survey shows that at present, the demand gap of dehydrated vegetables in domestic and foreign markets is relatively large. Although the output of dehydrated vegetables in my country increases rapidly every year and has occupied a considerable share of the world's total output, according to industry estimates, the annual demand gap for dehydrated vegetables in both the international and domestic markets is more than 50,000 tons. Therefore, the dehydrated vegetable industry is an export industry with lucrative profits and high growth potential.
Dehydrated vegetables actually originated from aerospace technology...
2022 / 02 / 08
Dehydrated vegetables actually originated from aerospace technology... April 24th is China Space Day. When it comes to spaceflight, many people think that it is in space, far away from daily life. Aerospace technology is also high above, and has nothing to do with ordinary people. In fact, with the development of the aerospace industry, many aerospace technologies have entered our lives, and some of them have been eaten by us. Dehydrated vegetables: vitamin supplements for astronauts In daily life, instant noodles are simple and convenient to eat and taste good. Of course, instant noodles cannot contain only noodles. Various ingredients and condiments are essential, including dehydrated vegetable packs. As we all know, ordinary vegetables are difficult to keep fresh and may be limited by seasons, but these problems are easily solved in the face of dehydrated vegetables. What's more convenient is that these crumpled-looking dried vegetables can be eaten by soaking them in water and waiting for a while, and their nutrition and flavor can be better preserved. In fact, dehydrated vegetables were originally invented for manned space missions. Astronauts perform flight missions and sometimes need to stay in space for tens of days or even longer. They need to eat vegetables to supplement vitamins, but fresh vegetables are not easy to preserve. Starting from the "Apollo Program", in order to ensure the health and nutrition of astronauts, NASA invented the technology of freezing and dehydrating vegetables. The technology removes almost all the water from vegetables, reducing their weight by 20%
Dehydrated vegetables catch the "cross-border e-commerce" express
2022 / 02 / 08
Dehydrated vegetables catch the "cross-border e-commerce" express "Thanks to the publicity and guidance of Taizhou Customs, our dehydrated vegetables have also caught up with the 'cross-border e-commerce' express." Recently, after passing the inspection and quarantine of Taizhou Customs, a batch of dehydrated celery, Removing water-colored peppers is the first time to export overseas in a cross-border e-commerce business-to-business direct export model (cross-border e-commerce B2B). Dehydrated vegetables are the most distinctive export products in Taizhou. Affected by the epidemic, the global market demand for dehydrated vegetables, which are basic foods, is increasing. In this regard, Taizhou Customs has launched a "party building shuttle" to dehydrated vegetable enterprises, encouraging enterprises to try cross-border e-commerce exports, and introducing business policies and operating procedures to enterprises. , providing "one-to-one" tutoring. It is reported that from January to April this year, about 50 million yuan of dehydrated vegetables were exported from the Taizhou customs area of Jiangsu, a year-on-year increase of 29%.
Dehydrated vegetables open a new road for the development of vegetable industry
2022 / 01 / 25
Dehydrated vegetables open a new road for the development of the vegetable industry, and the domestic market is expanding According to the "Research on the Development Status of China's Dehydrated Vegetable Market and Investment Prospect Forecast Report (2022-2029)" released by Guanyan Report Network, dehydrated vegetables, also known as rehydrated vegetables, are fresh vegetables that have been washed, dried, etc. A dried vegetable made by removing most of the water from vegetables, it can be restored by immersing it in clean water when eating, and retain the original color, nutrition and flavor of vegetables. Compared with other fresh vegetables, dehydrated vegetables have the characteristics of small size, light weight, they can be recovered after entering water, and they are easy to transport and eat. Source: Guanyan Report Network "Research on the Development Status of China's Dehydrated Vegetable Market and Investment Prospect Forecast Report (2022-2029)" Dehydrated vegetables are divided into AD vegetables and FD vegetables. Among them, AD vegetables, also known as dried vegetables; dehydrated vegetables made by drying and dehydration mechanisms are collectively referred to as AD vegetables. FD vegetables, also known as frozen vegetables; dehydrated vegetables made by a freeze dehydration mechanism are collectively referred to as FD vegetables. There are two types of dehydration methods: natural drying and artificial dehydration. Among them, natural dry
2022 / 01 / 25
Research on the Development Status of China's Dehydrated Vegetable Market and Investment Prospect Forecast Report Source: Guanyan Report Network "Research on the Development Status of China's Dehydrated Vegetable Market and Investment Prospect Forecast Report (2022-2029)" Similar to the trend of sown area, my country's vegetable production has also increased year by year in recent years. Data show that in 2020, my country's vegetable production will increase from 674 million tons in 2016 to 749 million tons, with an average annual compound growth rate of 2.67%. It is estimated that my country's vegetable production will increase to 782 million tons in 2021. Source: Guanyan Report Network "Research on the Development Status of China's Dehydrated Vegetable Market and Investment Prospect Forecast Report (2022-2029)" Although the annual output of vegetables in my country has reached 700 million tons, the preservation of vegetables has always been the primary problem of agricultural products because vegetables are not easy to preserve at room temperature, and it is difficult to maintain the freshness of dishes. In order to ensure the freshness of vegetables and reduce transportation costs at the same time, dehydrated vegetables were born. As another technological breakthrough in my country's agriculture, dehydrated vegetables have greatly improved the technological content and economic value of agricultural products. The emergence of dehydrated vegetables has solved the problem of vegetable waste to a great extent and realized the diversified de
Fruits and vegetables can cure all diseases
2022 / 01 / 12
In our life, there are often some minor illnesses and pains in the body, which do not go to the hospital, but trouble us. So is there any way to solve these annoying little ailments? The answer is yes, the most beneficial method is diet. Fruits and vegetables, in particular, have magical powers that we don't know about in these everyday foods. Now follow the editor to see, what does your body need to eat now? Lotus root: clearing heat and cooling blood, thirst due to fever, laxative and antidiarrheal. Lotus root contains starch, protein, asparagine, vitamin C and oxidase components, and the sugar content is also very high. Eating fresh lotus root can clear heat and relieve irritability, quench thirst and stop vomiting. Cooked lotus root is sweet and warm in nature, can invigorate the spleen and appetizers, nourish blood and nourish the heart, so it mainly nourishes the five internal organs, and has the effects of digestion, thirst quenching and muscle regeneration. Kelp: Known as "longevity vegetable", "vegetable on the sea" and "iodine-containing champion". Kelp has the functions of preventing and treating goiter, lowering lipids, lowering blood pressure, preventing cancer, anti-radiation, diabetes, improving immunity, supplementing iodine, reducing phlegm and relieving asthma, lowering blood sugar, diuresis, reducing swelling, keeping out the cold, supplementing calcium, beauty and weight loss. , anti-aging, prevention of cardiovascular and cerebrovascular diseases, elimination of mammary gland hyperplasia and other effects. From the nutritional value of kelp, it is a kind of food for health and longevity. The iodine in kelp is extremely rich, it is the main raw material for the synthesis of thyroxine in the body, and the luster of the hair is formed due to the action of thyroxine in the body. Iodine can stimulate the pituitary gland, reduce the level of estrogen in women, restore the norma
What are dehydrated vegetables
2022 / 01 / 12
Many people have asked what dehydrated vegetables are. Now I will explain to you. However, the dehydrated vegetables of our company are dehydrated for transportation and storage, so that they will not deteriorate in the long-distance transportation and waiting environment such as export. Our Vegetarian Park mainly exports wild wild vegetables to extract life genes and vitamins, conduct research and produce medicines and health care products, as well as wild wild vegetables and organic fruits and vegetables to produce health food and special vegetarian food. In the later period, the profits generated by this will be used for free association and promotion of vegetarian food in China, and even to the world for free. Dehydrated vegetables, also known as rehydrated vegetables, are dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. The original color and nutrient composition of vegetables remained basically unchanged. It is not only easy to store and transport, but also can effectively regulate the low season of vegetable production. When eaten, it can be restored by immersing it in clean water, and the original color, nutrition and flavor of the vegetables are preserved. Types of dehydrated vegetables AD vegetables AD vegetables, also known as dried vegetables. Dehydrated vegetables made by drying and dehydrating mechanisms are collectively referred to as AD vegetables. Commonly known as hot dehydrated vegetables, as early as in the age of underdeveloped agricultural science and technology in my country, in order to eat vegetables in winter, vegetables and fruits were air-dried in summer, and when vegetables were scarce in winter, they were soaked in water to replenish water or eaten directly. The production and processing technology of dehydrated vegetables has been greatly developed, and it is air-dried after mechanized drying. The disadvantage of hot dehydrated v
How much do you know about dehydrated vegetables?
2022 / 01 / 12
Although you may be unfamiliar with the proper name of Dehydrated vegetables, if you mention the vegetable packs in instant noodles (containing dehydrated carrot granules and various Dehydrated green onions), you will know what dehydrated vegetables are. Today, let me introduce the basic knowledge, sales status and nutritional value of dehydrated vegetables. It is understood that after the dehydration process of dehydrated vegetables, the finished product has the characteristics of small size, light weight and can be restored immediately after entering the water, which is convenient for storage and transportation, and can effectively adjust the season of vegetable production. The storage time can reach more than half a year. People can eat it simply by processing it in a short time. The original color, nutrition and flavor of vegetables are basically preserved. In addition, dehydrated vegetables can generally effectively retain dietary fiber, which can promote intestinal peristalsis and improve constipation just like ordinary vegetables and fruits. However, some water-soluble nutrients such as vitamin B group and vitamin C may be lost during dehydration, so long-term consumption of dehydrated vegetables is not recommended to replace traditional vegetables and fruits. This type of product can be said to be a niche product in the market. In Tianhe City Jizhidao and Grandview Plaza Baijia Supermarket, the reporter consulted the sales staff and found no dehydrated vegetables for sale after visiting the supermarket. In the supermarket on the first floor of Wangfujing Department Store, packaged dried cabbage, dried bitter gourd and dried Bawang flowers are sold. The reporter also found that there are dehydrated mustard greens and dehydrated cabbage for sale in the Guangdong specialty store next to the Dongshankou tram terminal. Most of these packaged and sold dehydrated vegetables are priced at 10-15 yuan. Because it can be stored for a long
What is the difference between dehydrated vegetables and dried vegetables
2021 / 12 / 10
Literally, dehydrated vegetables and dried vegetables should be the same thing, but dehydrated vegetable manufacturers, after careful investigation, there are still some differences between the two. What are the differences? Let`s take a look at what the relevant professionals say. Dried vegetables are usually made by drying fresh vegetables in the sun. Dried vegetables lose a lot of nutrients compared to fresh vegetables due to long-term drying, and the appearance of dried vegetables is not good. The moisture content of the finished product cannot really reach the standard, and it takes a long time. It is easy to change color or even deteriorate, which is not conducive to long-term storage. Even if it is soaked, it cannot be restored. Moreover, it is likely to be contaminated with dust when it is dried in the open air. The ash content of the product often exceeds the scope of the national standard. Dehydrated vegetables, also known as rehydrated vegetables, are dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. The original color and nutrient composition of the vegetables remained basically unchanged. It is easy to store and transport, and can effectively regulate the low and peak seasons of vegetable production. When eating, it can be restored by immersing it in clean water, and retain the original color, nutrition and flavor of the vegetables. It is not only delicious and fresh in color when eaten, but also maintains the original nutritional value of vegetables. In addition, it is smaller than fresh vegetables, lighter in weight, recoverable when entering water, and convenient to transport and eat. It is very popular and dehydrated vegetables do not add preservatives, which is very safe and healthy. Therefore, from the above explanation, it is not difficult to see that dried vegetables are far less nutritious than dehydrated vegetables, and they are not as good as dehydrated vegetable
How did "dehydrated vegetables" come from?
2021 / 12 / 10
In daily life, when we eat instant noodles, there is often a packet of dehydrated vegetables in it. So, do you know how dehydrated vegetables are made? Dehydrated vegetables are dried vegetables made by artificial heating to remove most of the water in the vegetables. Common dehydrated vegetables include fungus and algae, beans, celery, green peppers, cucumbers, etc. They can be eaten by soaking them in hot water for a few minutes. So, what are the methods for making dehydrated vegetables? According to the dehydration method, dehydrated vegetables can be divided into natural drying, hot air drying and freezing vacuum drying. Natural drying is the use of natural conditions to dehydrate vegetables. In ancient times, people have begun to apply this method. The principle of hot air drying dehydration technology is to vaporize and diffuse the moisture on the surface of vegetables into the air through dry hot air, increase the concentration of the vegetable surface content, form an osmotic pressure difference between the inner cells, and make the inner moisture diffuse and flow to the outer layer. , Let the moisture continue to vaporize. The principle of the freeze vacuum drying dehydration technology is to quickly freeze the drained materials to convert the remaining moisture in the materials into ice, and then under vacuum conditions, the water molecules are directly sublimated from the solid to the gaseous state to complete the dehydration. Natural drying and hot-air drying dehydration will lose a lot of water-soluble vitamins and biologically active ingredients during the processing process, and the color of vegetables is also easy to darken; in contrast, freeze vacuum drying dehydration technology can maximize the retention of the original nutrients of vegetables Ingredients, color and flavor, so the processing cost of this technology is also relatively high, usually used for the processing of high-end veget
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