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Source:Shandong Haoweiyuan Foodstuffs Pty Ltd Date:2017-8-12
Prompt:1, the selection of raw materials to choose a rich variety of meat varieties, dehydration should be selected before the strict selection of bad, remove the pests, rot, dry parts. To Bacheng maturity is appropriate, too cooked or unfamiliar should also be selected, in addition to melon seeds to the flesh, the other types of vegetables can be washed with water, and then placed in a cool place to dry, but not in the sun exposure.
1, the selection of raw materials to choose a rich variety of meat varieties, dehydration should be selected before the strict selection of bad, remove the pests, rot, dry parts. To Bacheng maturity is appropriate, too cooked or unfamiliar should also be selected, in addition to melon seeds to the flesh, the other types of vegetables can be washed with water, and then placed in a cool place to dry, but not in the sun exposure.
2, cutting, blanching will be washed raw materials according to product requirements were cut into pieces, silk, strips and other shapes. Pre-cooked, due to different raw materials, easy to cook thoroughly put boiling water Zhuo cooked, easy to cook thoroughly put boiling water (water temperature generally above 150 ℃) in a little cook a moment, the general hot time for 2 to 4 minutes. Leaf dishes are best not to deal with roughening.
3, cooling, drain pre-cooked vegetables should be immediately after the cooling (usually cold water shower), so that it quickly dropped to room temperature. After cooling, in order to shorten the drying time, available centrifugal machine throwing water, can also be used simple manual pressure Lek, until the water to drain, you can spread out a little cool sun to prepare the plate baking.
4, drying should be based on different varieties to determine the different temperature, time, color and drying when the moisture content. Drying is generally carried out in the drying room. There are three kinds of drying room: the first kind of simple drying room, the use of countercurrent blast drying; the second is a two-story double tunnel, along the counter-current combination of drying room; the third is a van stainless steel hot air dryer, Dry temperature range of 65 ℃ -85 ℃, divided into different temperature drying, and gradually cooling. Using the first and second drying room, the vegetables evenly spread in the tray, and then placed on a pre-set on the drying rack to keep about 50 ℃ at room temperature, while constantly turning to make it dry, Time is about 5 hours.
5, sub-seized, packaged dehydrated vegetables have been tested to meet the requirements of food hygiene law, can be packed in plastic bags, and sealed, boxed, and then listed.
 
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