Freeze-drying is high-grade and requires special equipment-freeze-dryer, but here I can tell you the simple production of frozen nut slices.

1, prepare the vessel in advance, add warm water, add a spoonful of refined salt and let it cool.

2. Wash, peel, peel and slice apples and soak them in salt water.

3. Peel the mango with a thin-skinned knife, cut it into pieces and slice it.

4. Slice the fresh fruit neatly and put it on the drying tray.

5. Blow dry at 135℉ 12 hours.

6. Put it in a self-sealed bag and store it in cold storage.

Concern: 1. Blow drying at night can save a lot of electricity.

2. The drying time of fresh fruit will be longer, depending on the kind of fresh fruit.

3. Apples soaked in salt water can avoid turning black, and apple slices with a little salty taste are good.

4. Cold storage will make fresh fruit slices more brittle. Blow-drying fresh fruit is the best way to deal with the flood of fresh fruit.

Public health network

Dietary health: gender psychology of men, women and children in traditional Chinese medicine

How to make freeze-dried fruit?

Fang Wu

20 19-0 1-04 17:07:06

Now everyone must have a mobile phone, and the function of the mobile phone has long been equal to that of the computer. Most people download all kinds of mobile phone software on their mobile phones to kill time for themselves. Some mobile phone software has the function of social media, and many people will learn various professional knowledge on it. Recently, freeze-dried fruits are very popular with all kinds of mobile phone software. Let's master how to make freeze-dried fruit so that everyone can make it at home.

1. Can I make my own freeze-dried fruit?

Freeze-drying is high-grade and requires special equipment-freeze-dryer, but here I can tell you the simple production of frozen nut slices.

1, prepare the vessel in advance, add warm water, add a spoonful of refined salt and let it cool.

2. Wash, peel, peel and slice apples and soak them in salt water.

3. Peel the mango with a thin-skinned knife, cut it into pieces and slice it.

4. Slice the fresh fruit neatly and put it on the drying tray.

5. Blow dry at 135℉ 12 hours.

6. Put it in a self-sealed bag and store it in cold storage.

Concern: 1. Blow drying at night can save a lot of electricity.

2. The drying time of fresh fruit will be longer, depending on the kind of fresh fruit.

3. Apples soaked in salt water can avoid turning black, and apple slices with a little salty taste are good.

4. Cold storage will make fresh fruit slices more brittle. Blow-drying fresh fruit is the best way to deal with the flood of fresh fruit.

Second, the difference between low-temperature drying and dehydration of fresh fruit:

Many people regard low-temperature drying and dehydration as a reasonable storage method of fresh fruits, which is convenient for eating anytime and anywhere in different seasons. Although low-temperature drying and dehydration of fresh fruits are all methods to make nuts, there are some differences between them.

The biggest difference between these two nuts is the way of production and processing. Dehydration of fresh fruit is to put it in a warm natural environment to remove water. This can be done by slicing fresh fruit and exposing it to the sun, or using equipment specially designed for dehydration of fresh fruit. But no matter which method is used, it is not easy to add chemicals and sugar to help produce and process fresh fruits.

Fresh fruit dried at low temperature is also dehydrated, but the production process is somewhat different and more complicated. Before solving the problem, refrigerate the fresh fruit. After completely freezing and cleaning, it will be put into a room and slowly sucked dry with a vacuum pump. The room needs to be heated, and the temperature is set to a temperature where water can be obtained from a vacuum pump to quickly thaw fresh fruits. The end result is that nuts not only retain the flavor of fresh orange, but also become more and more brittle.

Both nut methods have a long shelf life, but under all normal standards, the length of time is very different. Generally speaking, dehydrated fresh fruit can be tasted 1 year, while low-temperature dried fresh fruit can be preserved for at least many years in a closed and waterproof container.

The layering of dehydrated and low-temperature dried and fresh fruits is also very different. The first kind of layering is generally soft, while fresh fruit dried at low temperature is often brittle. These two kinds of fresh fruits can be used as delicious snacks, and there are various secret recipes to choose from.

Freeze-dried fruit itself is not very easy to use, it needs special tools, or it can be bought directly to eat. Pay attention to the difference between low-temperature drying and dehydrated fresh fruit, and don't make a mistake.