Dehydrated vegetables are dried vegetables that have been artificially heated to remove most of the water from the vegetables. When eating, it is not only delicious, fresh, but also maintains the original nutritional value. In addition, it is much smaller than fresh vegetables, light in weight, will be restored when it enters the water, and convenient for transportation and consumption. The following is the processing technology for its dehydrated vegetables:

1. Selection of materials: beans, cucumber, celery, green pepper, garlic, radish, ginger, green beans, potatoes, carrots, onions, bamboo shoots, daylilies, edible fungi and other meaty thick, dense tissue, coarse and fresh fiber Vegetables can be used to process dehydrated vegetables.

2. Trimming: Before dehydration, remove the selected raw materials except melon seeds, sputum, other vegetables must be rinsed with water, and remove the handle, dry leaves and sticks, and dry in places where there is no direct sunlight. Then use a sharp knife to cut the roots of radish, potato, onion, etc. into slices, diced or strips, and the other classifications are bundled, so that they are neat and consistent, easy to cook. Potatoes and carrots, etc., also need to remove the epidermis, by: 1% ~ 2% sodium hydroxide at room temperature or boiling water for 5 to 10 minutes.

3. Boiled hot: The cooking time varies depending on the type of raw materials, and the leaves are made clear or the raw materials are slightly soft. Excessive cooking, large nutrient loss, and reduced rehydration capacity. The boiling process should always keep the water in the pot boiling, and the vegetables should be turned continuously after the pot is placed to make it fully heated.

4. Water-cooling: After boiling the cooked vegetables, they should be placed in cold water and immersed in heat, and continuously rushed into new cold water. When the temperature of the water in the basin is basically the same as the temperature of the water, the vegetables are removed and drained. After the water, you can enter the room to bake.

5. Drying: When drying, spread the boiled vegetables evenly in the baking tray, and then put them on the drying rack set in advance. The temperature is controlled at 32 °C ~ 42 °C, let it dry, every 30 minutes into the drying room to check the temperature, while constantly turning the vegetables in the baking tray to speed up the drying, generally after 11-16 hours, when the moisture content of the vegetables is reduced to about 20%, it can be sprayed evenly on the surface of the vegetables. % of sorbic acid or sodium bicarbonate, sodium benzoate and other antiseptic fungicides can be sealed after spraying.

6. Sealing: Put the dried vegetables into a tightly-structured large wooden cabinet (box) and seal it for about 10 hours to maintain the uniformity of the moisture content of the dried vegetables.

7. Packing: Dry vegetables that have been dried out of the house. After cooling, they should be sealed in plastic bags and sold on the market.

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