Vegetable dried products are processed vegetables that remove fresh vegetables from certain moisture and try to maintain the original flavor of the vegetables. Its main varieties are cabbage, cabbage, mushrooms, dried bamboo shoots, carrots and so on. In order to use the newer processing methods and control techniques to produce high-quality, convenient, economical, cold-free, long shelf life, and high-productivity vegetable dry products, the Academy of Sciences has conducted research on monotonous equipment and corresponding skills in succession and obtained comparative results. With great progress, the current more advanced dry method is the vacuum freezing monotonous method.
The lyophilized foods processed by this method can avoid the defects such as discoloration, deterioration, malodor, loss of dispersion, and unrecoverability caused by traditional dehydration techniques. They can maintain the shape, color, fragrance, taste, nutrition, and rehydration of the original foods. , light weight, can be stored at room temperature and other advantages
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