Vegetable drying process
1. Select fresh, disease-free and pest-free vegetables according to
the requirements for product quality and color;
3. Put the washed vegetables into a hot water pot and blanch them
for 3-4 minutes, then take them out and use a centrifuge to remove
the surface water, and then leave them alone for 30-60 minutes;
4. Put the vegetables into the air energy dryer, gradually reduce the temperature
during the drying process, and dry at different temperature sections of 60°C, 55°C, and 50°C;
5. After drying, the dried vegetables have bright color, full tissue, no foreign matter,
lack of rehydration, maintain the original flavor of the vegetables, and the moisture content is less than 6%.
