Is the vegetable bag in instant noodles nutritious?

Dehydrated vegetables are a kind of dried vegetables made by removing most of the water in vegetables by artificial heating. When eaten, it is not only delicious and bright in color, but also maintains its original nutritional value. In addition, compared with fresh vegetables, it is smaller, lighter, and easier to transport and eat, so it is favored by people.

1. Material selection: fresh and full vegetables with rich meat, dense tissue and little crude fiber, such as beans, cucumbers, celery, green peppers, young garlic shoots, radishes, ginger, string beans, potatoes, carrots, onions, bamboo shoots, day lilies, edible fungi, etc., can be used to process dehydrated vegetables.

2. Finishing: Before dehydration, the selected raw materials, except melons, dried leaves and sticks, must be washed with clear water and dried in a place without direct sunlight. Then use a sharp knife to cut radishes, potatoes, onions, etc. Slices, dices or strips, the rest are classified and bundled neatly, which is convenient for boiling. Potatoes and carrots, etc. , also want to skinned. The method is: treat with 1%-2% sodium hydroxide at room temperature or boiling water for 5- 10 min.

3. Boiling and scalding: The boiling and scalding time varies with the type of raw materials, and the degree depends on whether the leaves become translucent or the raw materials are slightly soft. Excessive boiling leads to a large loss of nutrients and a decline in rehydration capacity. In the process of cooking, the water in the pot should always be kept boiling, and the vegetables should be turned constantly after being put into the pot to make them fully heated evenly.

4. Water cooling: Boiled and scalded vegetables should be soaked in cold water to dissipate heat immediately after they are taken out of the pot, and fresh cold water should be poured continuously. When the water temperature in the pot is basically the same as that of the poured water, the vegetables should be fished out, drained and then baked indoors.

5. Drying: When drying, spread the cooked and dried vegetables evenly on the drying tray, then put them on the preset drying rack, control the temperature at 32℃-42℃, and let them dry. Enter the drying room every 30 minutes to check the temperature, and constantly turn the vegetables in the drying tray to speed up the drying, usually after1/-65438.

6. Sealing: put the dried vegetables into a large wooden cabinet (box) with tight structure and seal it for about 10 hour to keep the water content of the dried vegetables uniform.

7. Sub-packaging: take the sun-dried vegetables out of the house, air-cool, put them in plastic bags, seal them and sell them on the market.