Product introduction: The production of Dehydrated Spinach leaf series products has to go through multiple procedures and strict procedures. The production of dehydrated spinach selects spinach varieties with thick leaves, short petioles, high dry matter content, light flavor, less crude fiber, soft quality and good color. Choose spinach with a moderate size and no pedicels, remove the old and yellow leaves, diseased leaves and insect leaves, cut off the roots from the rhizomes, and wash them for later use. Fill the pot with water. After opening, divide the divided spinach into handfuls, put them into the pot one by one from one side of the pot, heat each part evenly, blanch for 40-50 seconds, take it out, and immediately put it into the equipped cooling pool to cool with cold water, To cycle iron. The water in the boiler should be kept boiling and the water in the cooling pool should be kept flowing. Drain the warm water continuously and add cold water. The amino acids and tannins contained in spinach turn brown under the action of related enzymes, turning the color of dehydrated vegetables brown. The purpose of blanching is to inhibit or destroy the enzyme activity in the raw materials, prevent the browning of dehydrated vegetables, and reduce microbial contamination; on the other hand, the air inside the raw tissue after blanching is heated and taken away, which increases the permeability and is conducive to drying. Evaporation of water during processing shortens preparation time. But the perm time must be strictly controlled. If the blanching time is too long, the nutrients in the raw materials will dissolve in water, and the color will become darker and the tissue will become soft, thereby reducing the quality of dehydrated vegetables. It should be cooled immediately after scalding to prevent microbial activity and keep the raw material bright green. When making Dehydrated Spinach For Snacks in the oven, drain the blanched spinach with more water, spread out in a baking pan and place on a rack. The amount of vegetables on each pan should not affect the air circulation between the pans. Keep a constant temperature of 75-80 ℃ in the drying room, and the drying can be completed after 3-4 hours. When it is close to drying, lower the temperature to 50-60°C to soften slightly, which is convenient for forming and packaging. Every 100kg of fresh spinach can make 8kg of dehydrated spinach. The moisture content of dehydrated vegetables has a great influence on the storage effect. The lower the moisture content, the better the storage effect without compromising the quality of the product

Edible value of product:Dehydrated spinach is rich in vitamin C, vitamin K, vitamin A, minerals, carrots and other trace elements, which can protect vision and alleviate anemia.

Product usage:Dehydrated spinach is used to make canned food,Dehydrated spinach is used to make mixed vegetables,Dehydrated spinach is used to make spinach soup,Dehydrated spinach is used to make fast food.

Product picture:The picture below is Dehydrated Spinach Leaves 3*3mm.