Selling 9,000 cans of Netflix snacks overnight adds another money-making gateway for growers!

I recently discovered a particularly pretty and healthy trendy snack on Shakespeare!

They are brightly coloured and instantly appetising, nutritious and safe to eat, and have a great crunchy texture that is enjoyed by children and adults alike. I can't stop!

This is the one pictured below - dried fruits and vegetables.

Do you recognise them? They are all fruits and vegetables that we all eat on a daily basis, dehydrated through the drying process and turned into this.

Dried carrots, dried okra, dried pumpkin, dried mangoes, dried kiwi, dried bananas, etc., in short, everything can be dried.

Easy to store, easy to carry, good taste, good color, not only many adults like to eat, but also very popular with children.

Zhonglian Thermal Branch's fruit and vegetable dryer has a special production process, which retains most of the nutrition of fruits and vegetables and is rich in nutrients, which children do not like! Eat fruits and vegetables that can be consumed to supplement your body's nutritional needs.

Dehydrated vegetables drying method.

1, selection of raw materials: choose a variety of vegetables with rich flesh, before dehydration should be strictly selected to remove poor, remove insects and diseases, decay, shriveled Part. The flesh should be 80% ripe, overripe or underripe should also be picked out, and other types of vegetables can be rinsed with water, except for melons with the seeds removed. Then put in a cool place to dry, but should not be exposed to the sun.

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2, cutting, hot bleaching: the washed raw materials according to product requirements were cut into slices, shreds, strips and other shapes. Pre-cooked, due to different raw materials vary, easy to cook through put in boiling water blanching, not easy to cook through put in boiling water (water temperature is generally more than 150 ℃) The general scalding and bleaching time is 2~4 minutes. Leafy vegetables best not scalding bleaching treatment.

3, cooling, draining: pre-cooked vegetables should be cooled immediately after treatment (generally using cold water), so that it quickly dropped to room temperature. After cooling, in order to shorten the drying time, the centrifuge can be used to dump water, can also be used for simple manual methods of pressure leaching, until the water is drained, you can spread out! A little cool drying, in order to prepare the plate baking.

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4, temperature, time: drying should be determined according to different varieties of different temperature, time, color and moisture content when drying. Drying is generally carried out in the drying room. There are roughly three kinds of drying room: the first kind of simple drying room, the use of counter-current blast drying; the second is to use two double tunnel, downstream and counter-current combined with Drying room; the third type is compartment stainless steel hot air dryer, the drying temperature range of 65 ℃ -85 ℃, in different temperatures drying, gradually Cooling. In the first and second ovens, spread the vegetables evenly on trays and place them on pre-set racks to maintain a room temperature of 50 degrees Fahrenheit. At the same time, we should keep turning them to speed up the drying time, which is about 5 hours.

5, inspection, packaging: dehydrated vegetables tested to meet the requirements of the Food Hygiene Act, can be divided into plastic bags, and sealed, packing , and then marketed.

The dried fruits and vegetables are resistant to storage and sell well, so it can be said that growers have found another way to increase their profits.