Quality and specification requirements for dehydrated vegetables

The editor introduces a basic method for judging dehydrated vegetables, which is to compare the dehydrated vegetable products you purchase according to the specified quality and specification requirements for dehydrated vegetables. If they meet the specified requirements, they can be used as a reference for judging quality. Dingneng first lists several common quality and specification requirements for dehydrated vegetables.

(1) Dehydrated Purslane:

Quality: It should have a fresh fragrance and uniform color. There are no different-colored slices, green vein slices, burnt slices, and old skin slices. The slices are preferably crescent-shaped and basically complete, and the moisture content is less than 6%.

Specifications: It can be divided into dehydrated onion slices, onion granules, onion powder, etc.

(2) Dehydrated Cabbage:

Quality: It should have a spicy taste, basically uniform color, shiny, milky white or light yellow, and pick out burnt slices, fallen slices, damaged slices and black root slices. The slices are basically complete and flat, and the moisture content is less than 6%.

(3) Dehydrated Shepherd's Purse:

Quality: It has the smell that this variety should have, and the color is basically uniform and shiny. Pick out discolored, overripe, damaged and dirty grains, the grain shape is basically uniform, and the moisture content is less than 7%.

Specifications: Generally divided into 10×10mm and 5×5mm.

(4) Dehydrated yam:

Quality: It has the smell that this variety should have, the color is basically consistent, pick out discolored, damaged and dirty segments, the specifications are neat, and the moisture content is less than 7%.

Specifications: Generally 10×10mm.

Through a simple comparison of specifications and quality, everyone will have a preliminary judgment on the dehydrated vegetables they have purchased. If you can further try the taste and flavor, you can better confirm the quality of the product.