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There are many kinds of vegetables in China. At present, mushrooms, agaric and other vegetables are mainly air dried, while cabbages, cauliflower, garlic and carrots are mostly freeze-dried and vacuum dried, of which garlic is the product with a high export volume of domestic dehydrated vegetables. Dehydrated vegetable is a kind of dried vegetable made by washing fresh vegetables and drying them to remove most of the water in the vegetables. Dehydrated vegetables are best preserved in the nutrition of vegetables. They are light in weight, small in size, easy to transport and store, and are favored by the market. However, due to the high output and sufficient supply of vegetables in various parts of China, the market demand for dehydrated vegetables is relatively low, which is mainly used in special scenarios. Dehydrated vegetables can be divided into natural sun drying and artificial dehydration, among which, artificial dehydration technology is diverse, mainly including microwave drying, hot air drying, puffing drying and vacuum drying. The natural drying method is the earliest method for preparing dehydrated vegetables, which is simple in technology, but can not achieve large-scale production, and has been eliminated at present. At present, dehydrated vegetables are mainly produced by freezing vacuum drying and hot air drying. Among them, freezing vacuum drying is the leading technology, which can not only retain the color and smell of vegetables, but also quickly rehydrate them. It is the main production technology in the future. China is a large vegetable planting and production country, with a large vegetable planting area. In 2020, the vegetable planting area in China will be about 21.4 million hectares. During the "Fourteenth Five Year Plan" period, the domestic government supported the development of vegetable processing industry, and the domestic vegetable planting area will still show a growth trend, reaching 11.84 million hectares in 2021. With the growth of vegetable planting area, the domestic vegetable output also continues to rise, reaching 760 million tons in 2020 and about 790 million tons in 2021. The growth of vegetable output is good for the development of dehydrated vegetable industry. According to the Feasibility Study Report on China's Dehydrated Vegetable Market from 2022 to 2026 released by Xinsijie, China's vegetable production is high, but it is difficult to store vegetables at room temperature for a long time. In order to ensure the freshness of vegetables and reduce transport costs, the dehydrated vegetable industry has developed rapidly. In recent years, dehydration technology continues to penetrate the vegetable field, and the domestic output of dehydrated vegetables continues to rise, from 332000 tons in 2018 to 414000 tons in 2020, reaching about 453000 tons by the end of 2021. Dehydrated vegetables are distributed in many provinces in China, among which large and profitable enterprises are concentrated in Shandong, Guangxi, Zhejiang and other provinces. Shandong Province is one of the largest domestic vegetable producing provinces, with a high yield of dehydrated vegetables, accounting for about 34% of the total domestic dehydrated vegetable exports. There are many kinds of vegetables in China. At present, mushrooms, agaric and other vegetables are mainly air dried, while cabbages, cauliflower, garlic and carrots are mostly freeze-dried and vacuum dried, of which garlic is the product with a high export volume of domestic dehydrated vegetables. The production cost of dehydrated vegetables in developed countries is high, while the performance price ratio of domestic dehydrated vegetables is high. Therefore, domestic dehydrated vegetables have been sold to overseas markets. In 2020, the export volume of dried vegetables and assorted vegetables in China will be about 30000 tons. The industry analyst of New Thinking World said that dehydrated vegetables are one of the vegetable processing methods, which not only retain the flavor of vegetables, but also retain the nutrients, so they are favored by the market. Due to the high output of vegetables in China and the sufficient supply of vegetables in various provinces, dehydrated vegetables are mainly used in the field of convenient food. Compared with fresh vegetables, the demand for dehydrated vegetables is low. There are many enterprises producing dehydrated vegetables in China. Shandong Province is the main production province of dehydrated vegetables in China. The products not only meet the domestic market demand, but also export to overseas.

On October 18, in the dehydrated vegetable processing plant of Taizhou Dongbao Food Industry Co., Ltd., a car full of onions was weighing and ready to unload vegetables. The machines in the processing and production workshop were roaring. Workers were busy processing dehydrated vegetables. Dongbao Food Industry Co., Ltd., established in August 2008, is a dehydrated vegetable processing and marketing enterprise in Tekes County, which mainly processes carrots, onions and other field vegetables. In recent years, in order to develop and strengthen the processing industry of characteristic agricultural products, Dongbao Food Industry Co., Ltd. has insisted on increasing the scale of land circulation around the intensive processing of agricultural products. The scale of crops such as carrots and onions has reached about 10000 mu, forming a vegetable industry development model of "enterprise+base+farmer". At present, dehydrated vegetables made of onions and carrots are popular with users for their taste and selenium rich quality, and are sold to all parts of the country and exported every year. "With the increase of sales volume, the company plans to expand the scale of land transfer to 50000 mu within two or three years, which will drive 3000 redundant labors to obtain employment. It is estimated that the income of each grower will increase by 18000 yuan, and the per capita income will increase by 3000 yuan. Next year, the company will add more than 3000 square meters of factory buildings, upgrade the processing method, improve the product conversion rate, and further improve the added value of products.

During the anti epidemic period at home, everyone's mood always alternated between "worrying about food shortage" and "worrying about food going bad". In fact, in addition to fresh vegetables, there are also some vegetable products that are very good! Studies have shown that after quick freezing, the nutritional structure of vegetables and fruits changes very little, and the mineral and cellulose content is almost unaffected. There are also studies comparing the nutrient content of 8 common quick frozen vegetables and fruits and their fresh contents, including corn, carrots, broccoli, spinach, peas, green beans, strawberries and blueberries. It is found that there is no significant difference in the contents of vitamin B2, vitamin C and vitamin E of these fruits and vegetables before and after quick freezing. Some vitamins will even become higher after quick freezing, only those in carrots, spinach and peas β- Carotene will decrease obviously after quick freezing. The sensory requirements and pollutant limits for such products are specified in the Green Food Frozen Vegetables (NY/T 1406-2018). Dehydration treatment can well inhibit the growth of microorganisms, so that the product can be stored for a long time. In the processing process, a lot of water-soluble vitamins and bioactive ingredients will be lost, and the color of vegetables is also easy to darken. However, minerals, fiber, protein and starch in vegetables can be left behind. If the vegetables are dehydrated by freezing and vacuum, most of the nutrients in them will be retained. And the color and flavor of vegetables are also better, which is a good fiber supplement. It should be noted that there are snack dried vegetables on the market. Such products are often fried or flavored. When eating, be careful about calories and sodium intake. They cannot replace fresh vegetables

China News Network, Hohhot, November 22 (Reporter Li Aiping) The Wuhai Customs under Hohhot Customs said on the 22nd that in the first October of this year, as the northern Xinjiang of China, more and more "Mongolia" agricultural and livestock products, including dehydrated vegetables, spirulina, etc., have gone abroad. These days, the workshop of a food company in Wuhai City, Inner Mongolia, is busy. The fresh dehydrated green pepper on the production line is waiting to be packed for export. In terms of customs, relying on the superior geographical conditions of Hetao Plain, the green pepper produced by the company's planting base is of excellent quality. According to the official, as the largest low-temperature spirulina producing area in the world, the area and output of spirulina cultivation in Etuoke Banner rank first in the world, but the location of the enterprise is far away from Wuhai Customs, so it is inconvenient to obtain the inspection and quarantine certificate. In order to facilitate the customs clearance of enterprises, Wuhai Customs supports enterprises to use express delivery to help import and export enterprises achieve the goal of "one trip without running". Li Yuan, the customs declarant of Wuhai Customs, said, "It took only 3 minutes to help a bioengineering company to get and mail the plant quarantine certificate for the export of spirulina." "This batch of spirulina products worth 1.05 million yuan will be exported to the Netherlands." Wuhai Customs said that since this year, more and more "Mongolia" agricultural and livestock products, such as dehydrated vegetables, spirulina, tomatoes, cashmere, are going abroad. In the first 10 months of this year, the customs supervised and exported 532 million yuan of various agricultural and livestock products, up 63.69% year on year. (End)

Dehydrated vegetables, also known as rehydrated vegetables, are dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. Compared with other fresh vegetables, dehydrated vegetables have the characteristics of small size, light weight, recovery after entering water, convenient transportation and consumption, etc., and can effectively adjust the season of vegetable production. When eaten, it is not only delicious and fresh, but also maintains the original nutritional value. There are two types of dehydration methods: natural drying and artificial dehydration. Natural drying is the use of natural conditions to dehydrate vegetables. In ancient times, people have begun to apply this method. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far-infrared drying, and vacuum drying. At present, the most common applications of vegetable dehydration and drying are hot air drying and dehydration and freeze-vacuum drying and dehydration. Quantuo data shows that in recent years, the overall output of dehydrated vegetables in my country has shown an upward trend, with a growth rate of 10% per year. With a relatively stable annual growth rate of 10%, the output of dehydrated vegetables in my country will reach 302,300 tons in 2020 and 623,700 tons by 2025. In recent years, with the rapid development of the world's food industry, dehydrated vegetables were once in short supply, and the market gap was large. Due to the increased production cost of vegetables in some developed countries, many countries and regions are willing to import cheap commodity vegetables from my country. The annual output value of China's dehydrated vegetable industry was 6 billion yuan in 2017, 6.6 billion yuan in 2018, and 7.4 billion yuan in 2020, showing a steady upward trend, turning vegetable resource advantages into product advantages and economic advantages. The output and varieties of dehydrated vegetables in China are constantly increasing, mainly carrots, edible fungi, cabbage, cabbage, beans, cucumbers, celery, green peppers, garlic sprouts, ginger, potatoes, garlic, onions, bamboo shoots, day lilies, and edible fungi The dehydrated vegetables are exported to Japan, South Korea, the European Union and many other countries and regions. Of course, not only foreign consumers prefer dehydrated vegetables, but there are also many domestic consumers who are fans of dehydrated vegetables. There is also a huge demand for dehydrated vegetables in supermarkets, instant noodle manufacturers and some remote areas in some large and medium-sized cities. In addition, snack-like dehydrated vegetables, small plastic jars containing dried lettuce, dried eggplant, dried purple potato and other dehydrated vegetable products have also won the love of urban white-collar workers. The demand in this field is also gradually increasing every year. Quantuo data shows that Asia is an active region for fruit and vegetable snack innovation. Among the new fruit and vegetable snack products released last year, Asia accounted for the highest proportion, reaching 29%, while North America and Europe combined accounted for only 23%. Among them, compared with the past six months, 32% of Chinese consumers bought more dried fruits and vegetables as snacks. Quantuo data believes that with the advancement of science and the acceleration of social development, many people are increasingly pursuing convenience and speed in life, so dehydrated vegetables also came into being. Dehydrated vegetables can be applied to almost all fields of food processing, which can be used to improve the nutritional content of products, improve the color and flavor of products, and also enrich the variety of products, which greatly improves the food structure of consumers. With the improvement of people's health awareness and consumption upgrade, high-end products will also be favored. Therefore, freeze-dried foods, including fruit and vegetable crisp snacks, will also have opportunities to become a good partner for consumers' healthy life.

Fujian Provincial Market Supervision Bureau randomly inspected 8 batches of instant food, and 8 batches were qualified China Quality News Network News Recently, the Fujian Provincial Market Supervision and Administration Bureau organized random inspections of 1,029 batches of 26 categories of food, of which 8 batches of convenience food were sampled and 8 batches were qualified. The sampling inspection items of instant food include acid value (calculated as fat), peroxide value (calculated as fat), sodium saccharin (calculated as saccharin), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt ( Calculated as sorbic acid), total number of colonies, coliform bacteria, mold, Salmonella, Staphylococcus aureus and other indicators.

There are many kinds of domestic vegetables. At present, vegetables such as mushrooms and fungus are mainly dried by natural air drying, while cabbage, cauliflower, garlic, and carrots are mostly made by freezing and vacuum drying. Among them, garlic is the most exported product of domestic dehydrated vegetables. Dehydrated vegetables are dried vegetables made by washing fresh vegetables and drying them to remove most of the water in the vegetables. Dehydrated vegetables preserve the nutrients of the vegetables to the greatest extent, and are light in weight and small in size, which are easy to transport and store, and are favored by the market. However, due to the high output and sufficient supply of vegetables in various parts of the country, the market demand for dehydrated vegetables is relatively low, and they are mainly used in special scenarios. Dehydrated vegetables are divided into natural drying and artificial dehydration. Among them, there are various artificial dehydration techniques, including microwave drying method, hot air drying method, puffing drying method and vacuum drying method. Natural drying method is the earliest production method of dehydrated vegetables. The process is simple, but it cannot achieve large-scale production and has been eliminated at present. At present, dehydrated vegetables mainly adopt the freeze-vacuum drying method and the hot-air drying method. Among them, the freeze-vacuum drying method is more advanced in technology, which not only retains the color and aroma of vegetables, but also can quickly rehydrate, which is the main production technology in the future. my country is a big country in vegetable planting and production, with a large vegetable planting area. In 2020, the vegetable planting area in my country is about 21.4 million hectares. During the "14th Five-Year Plan" period, the domestic government supports the development of the vegetable processing industry, and the domestic vegetable planting area will still show an increasing trend, reaching 11.84 million hectares in 2021. With the growth of vegetable planting area, domestic vegetable production has also continued to climb, reaching 760 million tons in 2020 and about 790 million tons in 2021. The increase in vegetable production is favorable for the development of the dehydrated vegetable industry. According to the "2022-2026 China Dehydrated Vegetable Market Feasibility Study Report" released by Xinsijie, the output of vegetables in my country is relatively high, but it is difficult to store vegetables for a long time under normal temperature conditions. In order to ensure the freshness of vegetables and reduce transportation costs, dehydration The vegetable industry has developed rapidly. In recent years, dehydration technology has continued to penetrate into the vegetable field, and the domestic output of dehydrated vegetables has continued to rise, from 332,000 tons in 2018 to 414,000 tons in 2020, and will reach about 453,000 tons by the end of 2021. Dehydrated vegetables in my country are distributed in many provinces, among which large-scale and high-efficiency enterprises are concentrated in Shandong, Guangxi, Zhejiang and other provinces. Shandong Province is a large domestic vegetable producing province, and the output of dehydrated vegetables is relatively high, and the export volume accounts for about 34% of the total domestic export volume of dehydrated vegetables. There are many kinds of domestic vegetables. At present, vegetables such as mushrooms and fungus are mainly dried by natural air drying, while cabbage, cauliflower, garlic, and carrots are mostly made by freezing and vacuum drying. Among them, garlic is the most exported product of domestic dehydrated vegetables. The production cost of dehydrated vegetables in developed countries is relatively high, while domestic dehydrated vegetables are more cost-effective. Therefore, domestic dehydrated vegetables have been exported to overseas markets. In 2020, the export volume of dried vegetables and assorted vegetables in my country will be about 30,000 tons. Industry analysts from Xinsijie said that dehydrated vegetables are one of the processing methods of vegetables, which not only retains the flavor of vegetables, but also retains nutrients, so they are favored by the market. Due to the high output of vegetables in my country and the sufficient supply of vegetables in various provinces, dehydrated vegetables are mainly used in the field of convenience food, and the demand is lower than that of fresh vegetables. There are many domestic dehydrated vegetable production enterprises. Shandong Province is the main production province of dehydrated vegetables in China. The products not only meet the domestic market demand, but also export to overseas.