Fruits and vegetables turn into snacks

<table align="center" class="image_boder_ccc">Fruits and vegetables turn into snacks

Fresh fruits and vegetables bid farewell to the "washing and blowing" type of rough processing mode, through the vacuum low temperature dehydration process into a ready-to-eat fruit and vegetable snacks, the deep processing of agricultural products is promoting the transformation and upgrading of the agricultural industry. Among them, the vacuum low-temperature technology has little change in food properties during the whole dehydration process, so the fruit and vegetable chips preserve the natural color, nutrition and flavor of fresh fruits and vegetables, and the taste is crisp.

Okra, mushrooms, lotus seeds, pumpkins, apples, red dates... As long as you can get the fruits and vegetables, you can change the fruits and vegetables by vacuum low-temperature dehydration process. Fresh fruits and vegetables bid farewell to the "washing and blowing" type of rough processing mode, through the vacuum low temperature dehydration process into a ready-to-eat fruit and vegetable snacks, the deep processing of agricultural products is promoting the transformation and upgrading of the agricultural industry.

"Okra flavor, crispy." Lishui City Yulin Food Co., Ltd. has just listed the dehydrated vegetables with unique taste. The original soft and sticky okra has tasted the crispy taste like potato chips, and the green color and fullness. The shape looks very gratifying.

“Nutrition, convenience, safety and greenness are the current trends in food production development. Consumers’ demand for snack foods is no longer satisfied with the more basic consumption needs of good taste, hygiene and packaging. It is also green and healthy, and it can supplement itself with nutrition. The characteristics of fruit and vegetable chips are just enough to satisfy consumers' demand for snack foods, and they are deeply loved by consumers.” Dai Congfen, head of Yulin Food Co., Ltd. said.

Qi Rengui, a technician from Yulin Food Co., Ltd., said: "The application principle of vacuum low temperature technology in food dehydration and drying is actually very easy to understand. Under vacuum and negative pressure conditions, the boiling point of water is lowered, and the water in the cell gap of fruits and vegetables is made. Rapidly vaporized to achieve the effect of dehydration and drying. Because the food properties change little during the whole dehydration process, the fruit and vegetable chips preserve the natural color, nutrition and flavor of fresh fruits and vegetables, and the taste is crisp and healthy, suitable for all ages."

In addition, the author understands that the management committee of the Modern Agricultural Park of Liandu District has gradually established a leading agricultural enterprise with the characteristics of Liandu through the construction of the cold chain logistics functional zone for agricultural products processing. Currently, it has implemented five high standards, high quality and high efficiency. The industrialization project has a total investment of 77.11 million yuan. It will be completed and accepted on December 20th. It will be fully put into production at the end of this month. It is estimated that the total annual operating income will exceed 100 million yuan and the total annual profit will be nearly 11 million yuan. It not only brings good economic benefits to enterprises, but also forms a new model of industrialization development of “company + base + farmers”, providing more than 1,000 jobs for farmers, which has a positive effect on increasing farmers' income and accelerating new rural construction. .

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