Freeze-dried vegetables are produced by rapidly freezing fresh vegetables and then sublimating and dewatering them in a vacuum container. Freeze dried vegetables was made by freeze-drying process of vegetables, not only keep the vegetable color, fragrance, taste, shape, and the maximum preserved vegetable nutrients such as vitamin, protein. Eat when adding water, as long as the vegetables will recover in a few minutes for the fresh vegetables. Freeze-dried vegetables do not need refrigeration equipment. As long as the sealed packaging, it can be long-term storage at room temperature, transporting, and selling. The freeze dried veg doesn't go bad for three to five years.
Vacuum freeze drying technology maximizes the preservation of vitamins, carbohydrates, chlorophyll, biological enzymes, amino acids and other nutrients of fresh vegetables. The freeze dried vegetables snacks preserve the flavor of vegetables.
After freeze drying and dehydration, vegetables taste more delicious than fresh vegetables due to the concentrated flavor, improve palatability, and have excellent rehydration.
Vacuum freeze-dried vegetables are packed in a vacuum and stored away from light. The storage time can be as long as 3-5 years or even 10 years at room temperature. Different from frozen food, the transportation and sales process of organic freeze dried vegetables does not need low-temperature storage, saving a lot of costs.
The vacuum freeze drying vegetable dehydration thoroughly, lightweight, especially suitable for long-distance transportation and field operations, such as military, aviation, aerospace, exploration and other special environments of food supply.
We have the most advanced domestic first-class vacuum freeze drying technology, with three perfect freeze drying vegetable production lines.
From raw materials to finished products, each link is completed in strict accordance with the quality management rules, responsibility to the people, to ensure that every finished product of freeze dried vegetables is high-quality.