Dehydrated vegetables are vegetables from which the water content is removed through an innovative air drying process. Drying removes the moisture from the vegetables, thus inhibiting the microbial growth and hence increasing the shelf life of the vegetable. The drying is achieved by the circulation of hot, dry air through the vegetable which is to be dried. Drying also makes the vegetables smaller and lighter in weight and becomes easy for storage. It also slows down the work of microorganisms (enzymes) but does not inactivate them. When the dried veggies are ready for use, soak in water to rehydrate them, and can be used as a fresh vegetable.
Till this morning, fresh vegetables would have been your ﬁrst vegetable choice. But the below points will convince you to choose dehydrated vegetables for food. Drying veggies is a safe, low-fat and long-lasting practice of preserving them. At genuine pricing, the shelf life of the dried veggies is more compared to fresh vegetables.
Below are the recommendable facts:
Dehydrated vegetables retain 100% of the calorie content of fresh vegetables while only taking up half of the space for storage.
The dehydration process exposes the vegetables to heat and yet the nutritional content is left relatively unchanged. Vitamin A is relatively well-preserved in dried veggies as the temperature is kept controlled. Whereas, conventional cooking methods, however, will lose or destroy it. Water-soluble vitamins may be lost during the rehydration process of dried vegetables, but it can be preserved by re-using the water used for soaking the dried veggies, during cooking.
Dietary Fiber Content
Vegetables are naturally high in ﬁber, both soluble and insoluble. Dehydration retains the complete dietary ﬁber content in dried veggies, ensuring a high-ﬁber food choice. You get the same amount of ﬁber from dried potatoes, chives and similar foods as you would if they were fresh. Dietary ﬁber provides mass to your diet and can help reduce the effects of constipation.
Texture and Consumption
Reconstituted dehydrated vegetables often have a softer texture than fresh vegetables. So they are more commonly added to a ﬁnished dish, rather than on their own. Some Asian recipes add to their own to provide textural contrast. For instance, a family that requires 1 kg of onions per week will need just 200 gm. of dehydrated onions! They are an exquisite time saver since they are cut and ready to add to your dishes.
From your home kitchen to industrial kitchens/factories our dehydrated veggies can be enjoyed by anyone, anywhere, anytime. They are an asset to the consumer to make meals as nutritious as possible. You can add these perfect dried veggies directly into your favourite food in casseroles, soups, bread, omelet’s, stews, and much more. Ideal for hotels, masala product makers, travellers, hikers, instant food makers and institutions with food facilities. Dried vegetables are lightweight and easy to cook, so they make a great addition to your travelling essentials. Having this can help you save money on packet breakfast, lunch and snacks for you and your family. It is also a blessing to areas that have an unreliable electricity supply, or people don’t have refrigerators.
Dehydrated Vegetables are a great addition to any meal. Learning how to use dehydrated vegetables help you to make better use of vegetables when they are in season. To use them, you need to reconstitute them (soaking in water). You can even add them directly to high-liquid foods, such as soups, stews and sauces. They are a very good time saver since they are already cut and ready to add to your dishes. So it’s easy to make for lunchboxes and breakfast as well. The purpose of soaking the dried veggies in water is to rehydrate it just long enough for the food to absorb the water, but not too long as to drain minerals and lose its sweetness into the water. Fifteen minutes to an hour would be more than enough. You can use the soaking water too. Preparing a tasty soup or stir-fry is easier when you have access to healthy and delicious dehydrated veggies.
For those of you new to this concept, removing the oxidising oxygen is one of the key elements in extending the life of dehydrated foods. In fact, Herbs, ﬂowers and spices, once dried, last a very long time. When the dried veggies are carefully sealed and stored away from moisture, they have a shelf life that will last for 2 years or even longer. If you live in a dry climate, the shelf-life can be extended. In fact, of all the food processing techniques available, dehydration maintains more of nutrition than frozen or canned counterparts. You can enjoy a quick, easy meal with our potatoes, carrots, french beans, onions, and other veggies that are not only tasty but also nutritious. Because of the quality and long shelf life of dehydrated foods, they are an excellent source for hotels, masala makers, institutions and any instant food makers.