Is dried vegetables nutritious?

First of all, dried vegetables are nutritious.

Dried vegetables do lose some sensitive nutrients, such as vitamin C and some polyphenols. However, with the evaporation of water, dietary fiber, minerals, antioxidants and vitamins in vegetables will be concentrated.

Dried vegetables can be eaten as an auxiliary food in our daily life. If eaten regularly, it will also cause nutritional deficiency in our bodies, so experts suggest eating less.

2. Vegetables suitable for drying include Chinese cabbage, mustard greens, bamboo shoots, cowpeas, carrots, white radishes and wild vegetables.

Second, the drying and processing of vegetables generally need to go through the following steps:

(1) Selection of raw materials, eliminating unqualified raw materials such as mildew, deterioration, diseases and insect pests, under-ripe and over-ripe, and removing impurities.

(2) Cleaning, that is, washing with clear water to remove dirt, soil and microorganisms on the surface of vegetables. For the vegetables sprayed with pesticides, wash them with 0.5 ~ 1.0% hydrochloric acid solution.

(3) peeling. Different kinds of vegetables have different peeling methods and requirements. For example, bamboo shoots and green beans are generally peeled by hand or machinery (or pods are removed), tomatoes are generally peeled by steam or hot water, and carrots are peeled by concentrated lye.

4 subdivision.

(5) blanching, that is, putting the cut (or non-cut) vegetables into boiling water or normal pressure steam for 5-8min to destroy the activity of enzymes and kill eggs and some microorganisms attached to the surface of vegetables. After blanching, quickly cool with cold water.

⑥ Sulfur treatment, that is, soaking vegetables with sulfurous acid and its salt solution, is a necessary pretreatment for many vegetables before drying. Such as bamboo shoots, day lilies, cabbages, potatoes, etc., need to be treated with sulfur for color protection after cutting and blanching, and usually soaked in 0. 1 ~ 0.2% sodium bisulfite solution. Dry beans and green peas do not need sulfur treatment before.

⑦ Drying, which is carried out in drying equipment. The commonly used drying equipment is tunnel dryer.

All vegetables are wet. After drying, picking and cooling, they are immediately stacked or placed in closed containers to balance their moisture.

Pet-name ruby packaging, with polyethylene or polypropylene plastic bags.

Among them, after carrots are cut, it is best to blanch with boiling water first, while Chinese cabbage, mustard and mustard seeds do not need to blanch. Because the water content is slightly higher, the white radish should be sprinkled with a layer of salt on the surface after cutting, and then sprinkled with salt after airing for a few days to remove more water. In addition, when the dried white radish is dried or air-dried, spices such as Chili oil can be added to increase the flavor.