The Function of Vegetable Cutter in the Production of Dehydrated Vegetables

The Function of Vegetable Cutter in the Production of Dehydrated Vegetables

The production of dehydrated vegetable should go through corresponding steps. The first step is naturally to select the vegetable with suitable maturity, fresh and clean, and remove the yellow and old leaves; the root should be selected one by one; the sediment, dirt, dust and other impurities attached to the surface should be washed with clear water; and then, according to different varieties, the corresponding cutting machine should be selected. It is cut into segments, slices, silks or strips, and dices.

After cutting vegetables with a vegetable cutter, the next step is cooking and cooling. The evaporation (boiling) time should be determined according to different vegetable varieties, generally within 2-7 minutes.

For fruits and vegetables with different shapes and thicknesses cut by a vegetable cutter, the time required for subsequent processing will naturally vary slightly.

The vegetable varieties without cooking can be treated by soaking method. There are three methods: 1. Soak fresh vegetables in boiling water containing five thousandths of baking soda, stir them evenly, keep the water boiling, soak them for 1-2 minutes, so that fresh vegetables are ripe for two minutes, then take them out, then soak them in cold water containing two-fifths of a thousandth of soda to dissipate heat. When it's cool, drain clear water, put it in sacks and press the water to be baked. Second, soak the vegetable with 20-85% water removed in a known amount of solution containing at least one solute [salt solution (sodium chloride) or a mixture of salt and sugar], and the amount of solution should be absorbed by the dehydrated vegetable.

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