Vegetable dehydration production line process requirements

Choose vegetable varieties with rich fleshy quality. Before dehydration, we should strictly select the best and worse, and remove the parts of pests, rots and cognac. It is appropriate to use 80% maturity. Over-ripe or unripe should also be picked out. In addition to melon seeds, other types of vegetables can be washed with water. You can use vegetable washing machine to clean fruits and vegetables, then dry in a cool place. , but should not be exposed to the sun.

2, cutting, blanching

The cleaned raw materials are cut into pieces, wires, strips, etc. according to product requirements. When pre-cooking, it varies according to the raw materials. It is easy to boil and is cooked in boiling water. It is not easy to boil and boil in boiling water for a while. Generally, the blanching time is 2 to 4 minutes. The leafy vegetables zui are not blanched, and the equipment can be processed with a vegetable blanching machine.

3, cooling, draining

The pre-cooked vegetables should be cooled immediately (usually with cold water) to quickly drop them to room temperature. After cooling, in order to shorten the drying time, you can use the centrifuge to drown water, or you can use the simple manual method to press the leaching. After the water is drained, you can spread it out and cool it to prepare the plate for baking.

4, drying

The temperature, time, color and moisture content during drying should be determined according to different varieties. Drying is generally carried out in a drying room. There are three types of drying rooms: * a simple drying room, which uses countercurrent blast drying; the second is a two-story double tunnel, combined with counter-current flow drying room; the third is a box stainless steel hot air dryer, drying The temperature range is from 65 ° C to 85 ° C, dried at different temperatures, and gradually cooled. When using the * and the second drying room, spread the vegetables evenly in the dish, then put them on the pre-set drying rack, keep the room temperature at about 50 °C, and keep turning to make it dry faster, generally drying time. It is about 5 hours.

5, sorting, packaging

Dehydrated vegetables can be dispensed into plastic bags after being tested to meet the requirements of the Food Sanitation Law, sealed, packaged, and then marketed.