Vegetable drying technology
Vegetables are perishable and can be stored for a limited time. To further extend their storage and supply time and increase economic efficiency, they need to be processed. Here are two techniques for making dried vegetables: Daylily (daylily): Use full-grown, unopened day lily buds, pick up in the morning and bake it with steam. The temperature of the steam room reaches 80°C to 85°C for 20 to 25 minutes, and it is steamed to hold the flowers. Handle buds are the most suitable for self-supporting, and then spread heat under natural conditions. Natural exposure can also be spread on the concrete floor. When the average ground temperature is 35°C, it turns once every 2 to 3 hours during the sun. After 3 days, the dish turns from yellow-green to yellow or brown, and the water content reaches 15 % to 16% can be. Maintain relative humidity below 60%. Artichoke: Select well-developed tubers with no germination, no dark spots, and no bad rotting. Wash and peel quickly, cut into strips, slices, or cubes, and blanch in water at 80°C～100°C for 15-20 minutes. It is then treated with a 0.3% to 1.0% sulfurous acid solution for 2 to 3 minutes and dried in an oven at about 60°C. After 58 hours, the moisture content does not exceed 7%, and the finished product rate reaches 15% to 20%. Qc Test,Blood Glucose Qc,Blood Glucose Test Qc,Glycohemoglobin Qc Solution Wuxi BioHermes Bio & Medical Technology Co., Ltd. , https://www.biohermesglobal.com