Preserved vegetable process steps
- When harvest, chop down the vegetables and lay them out for a day, and then use a knife to cut the vegetables piece by piece with the vegetable core protruded.
- Drying the vegetables for another day, then put the vegetables into the cement pool, you should put a layer of vegetables with a layer of salt, and press them with big stone.
3.After 3 days, it can be taken out and dried on the grassland or on the ground. It is dried in the morning and collected in the evening, meanwhile, salt should be added in the middle of the drying time. It is edible when the preserved vegetable has been dried medium well and appeared in golden color.
In the process of pickling, the preserved vegetable are fermented for a short period to form a unique scent. The water content of dried preserved vegetable with good quality is about 18%, appeared as yellow and bright color, thick and soft, uniform in size, complete in shape, free of impurities and debris.
Preserved vegetable drying process
(1) Heating stage
The initial stage for preserved vegetable drying process is heating, and the appropriate temperature is 40°C-50°C.
(2) Constant speed drying stage
When the temperature of preserved vegetable rises to the wet bulb temperature of air energy, and all the heat absorbed from the air energy is used to evaporate water, the drying speed remains constant at this time. During the constant-speed drying stage, most of the preserved vegetable evaporates water as free water. The water evaporation rate of preserved vegetable is not entirely dependent on the temperature of the dry air, but also on the humidity of the air. The lower the relative humidity, the faster the moisture migration and evaporation.
(3) Deceleration drying stage
When the moisture evaporation rate of preserved vegetable reaches about 50-60%, the free water is greatly reduced, and part of the colloidal bound water begins to evaporate. At this time, the water diffusion rate of preserved vegetable slows down, which is lower than the water evaporation rate on the surface of the preserved vegetable.
Notices:
Part of the heat provided by the air energy heat pump is used to further evaporate the moisture of the preserved vegetable, and the other part of the heat is still heating the semi-dried preserved vegetable. It will gradually increase the temperature and the moisture content to reach an equilibrium moisture content. When the water content of the preserved vegetable is about 15%, the water evaporation process is stopped, and the drying is completed. According to the initial moisture content, the entire drying process is completed in 8-15 hours.
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