[Homemade dehydrated vegetables in a microwave oven]_Microwave oven making_How to make

[Homemade dehydrated vegetables in a microwave oven]_Microwave oven making_How to make

Dehydrated vegetables are now a popular snack.

When some vegetables are dehydrated, they will be stored longer.

In fact, many times, we can make dehydrated vegetables at home.

However, we also need to know that there are two methods for making dehydrated vegetables. The first is freeze-drying technology, and the other is to remove moisture from vegetables by heating.

So, what are the steps to make dehydrated vegetables in the microwave?

Dehydrated vegetables, also known as rehydrated vegetables, are dried vegetables made by washing and drying fresh vegetables and removing most of the water from the vegetables.

The fundamental color and nutritional content of vegetables remain basically unchanged.

Not only can it be stored and transported, but it can also effectively regulate the off-peak season of vegetable production.

It can be restored by immersing it in clean water when eating, and retain the original color, nutrition and flavor of vegetables.

1. Selection of raw materials Select a variety of vegetables with rich fleshy quality. Before dehydration, strictly select the best to remove the bad, and remove the diseased, rotten, and dried out parts.

Bacheng maturity is appropriate. Overripe or unripe ones should be selected. Except for melons and seeds, other types of vegetables can be washed with water and then dried in a cool place, but should not be exposed to the sun.

2. Cutting, hot bleaching Cut the cleaned raw materials into pieces, wires, strips and other shapes according to product requirements.

When pre-cooking, it varies with different raw materials. The boiling water that is easy to cook is cooked, and the boiling water that is not easy to cook (water temperature is generally above 150 ° C) is slightly boiled for a while. The general blanching time is 2?
4 minutes.

Leafy vegetables are best not treated with blanching.

3, cooling, drained pre-cooked vegetables should be immediately cooled (usually cold water shower), quickly and quickly change to room temperature.

After cooling, in order to shorten the drying time, you can use a centrifuge to shake the water, or you can use a simple manual method to squeeze the water. After the water is drained, you can spread it out and let it cool for drying.

4. Different temperature, time, color and drying rate should be determined according to different varieties during drying.

Drying is generally performed in an oven.

There are roughly three types of drying rooms: the first is a simple drying room that uses countercurrent air drying; the second is a two-layer double tunnel with a combination of countercurrent and countercurrent drying; the third is a box-type stainless steel hot air dryer.The dry temperature range is 65 ° C-85 ° C. It is dried at different temperatures and gradually cooled down.

When using the first and second drying rooms, spread the vegetables evenly in the pan, and then place them on a pre-set drying rack to keep the room temperature around 50 ° C. At the same time, keep turning and gradually speed up the drying. Generally drying timeIt is about 5 hours.