Dab tsi yog cov zaub khov-qhuav?

Lub hauv paus ntsiab lus ntawm MOVIC-DRYING Tshuab:

Tus ua haujlwm ua haujlwm ntawm cov zaub khov-kom qhuav tshuab yog siv cov qauv ntawm cov dej ntawm cov dej "kua, khoom thiab roj kub thiab lub tshuab nqus tsev. Los ntawm cov kab tub yees ntawm cov zaub khov-kom qhuav tshuab, cov dej uas muaj cov zaub khov ntawm qhov kub thiab txias, thiab tom qab ntawd lub tshuab nqus tsev twj tso kua mis ntawm lubNkiav-Kom Qhuav Tshuabforms a vacuum environment, and the solid ice is dried directly into a gas 90% of the displacement water, and then enter the analytical drying need to remove the remaining 10% or so of the bound water, because the molecular force of the bound water is relatively strong, so the vegetable freeze-drying opportunity to provide more heat sublimation to remove the bound water, and obtain the vegetable freeze-dried food with water content in 2-5%. Tus ua haujlwm ua haujlwm ntawm cov zaub khov-kom qhuav tshuab yog kom tshem tawm cov dej ntawm cov sublimation hauv peb cov khoom ua haujlwm kom tau khov-qhuav zaub nrog dej me me.

Qhov zoo ntawm khov-qhuav zaub:

Cov zaub mov qub thawj yog yuav luag tsis muaj kev puas tsuaj tom qab khov-qhuav, khaws cov khoom ua kom zoo, thiab tsis muaj cov tshuaj ntxiv, uas tuaj yeem khaws cov khoom noj khoom haus. Cov zaub khov yog cov txiv hmab txiv ntoo khov kho thiab cov zaub kom yooj yim, kom yooj yim rau kev cia khoom, khov-rau nqa, noj mov yooj yim.

1, kom zoo rau cia: vim tias cov dej tau raug tshem tawm los ntawm cov zaub khov, ua tib zoo saib lub teeb rau hauv lub hnab ntim khoom.

2, easy to carry: vegetables after freeze-dried, will be smaller than fresh vegetables, light weight, into the jar or bag is very convenient to carry, when the field trip, you can carry the appropriate amount of freeze-dried vegetables, in order to supplement dietary fiber, vitamins and minerals.

3, yooj yim noj: khov-qhuav zaub rov qab zoo heev, koj tuaj yeem kho cov thawj saj hauv lub sijhawm luv luv, yooj yim heev thiab yooj yim.

Cov txheej txheem rau cov zaub khov-qhuav:

Cov zaub kom khov khov-kom qhuav yog suav nrog: Zaub ua ntej → khov-kom qhuav →

Ntawm lawv, kev kho mob ua ntej muaj xws li: kev xaiv zaub mov, kev ntxuav tawm thiab ntxuav, txiav, blanching, txhuav thiab chaw thau khoom. Blanching thiab seasoning txheej txheem raws li cov neeg siv cov khoom yuav tsum tau xaiv seb puas yuav ua cov txheej txheem. Piv txwv li, npaj-rau-noj khov-qhuav okra thiab taub dag xav tau blanching cov txheej txheem, thaum khov-qhuav pob kws cov noob pob txha tsis tas yuav.

Cov kauj ruam khov-kom qhuav yog hloov cov zaub rau hauv lub tshuab ziab khaub ncaws kom qhuav-kom qhuav. Cov txheej txheem khov-kom qhuav suav nrog ua ntej khov, sublimation ziab thiab desorption kom qhuav zaub.

Tom qab ziab, cov zaub tau txais, ntim, kaw thiab khaws cia rau hauv lub tsev rau khoom. Them sai sai rau ya raws.

Kev siv lub tshuab nqus tsev khov kom qhuav tshuab kom tshem tawm ntau dua 95% ntawm cov khoom siv hluav taws xob tsis muaj hnub nyoog, tsis muaj lub teeb liab, tsis txhob noj thiab nyob txhua qhov chaw tuaj yeem noj thiab nqa.