Freeze Dried Carrot Bulk Granules

Dehydrated Carrot Chips processed from carrots are the main auxiliary materials of various fast foods, and are in great demand in the market, and are sold well in domestic and foreign markets. The dehydration process is simple and is a good way to realize value-added carrot processing. Its technical points are as follows.
1. Handling of Air Dried Carrot raw materials. Choose fresh. The color is orange red. Use single hypertrophic carrots with smooth skin as raw materials, and remove forked, damaged, mechanically damaged and small carrots. Soak the selected carrots in a flowing pool of clear water and clean them. Remove the spots, roots, and hollows from the carrots, then remove the bitter outer skin, and finally cut off the green tops and scoop out the yellow cores on the stems. .
2. Mechanical granulation. The processed carrots are rinsed with clean water again, and then evenly sent to the vegetable cutter for dicing. Common processing specifications are 10, 8, 5mm. During the pelletizing operation, the blade should be kept sharp, and the distance between the blades should be checked and adjusted frequently to prevent granulation and particle size changes.
3. Bring to a boil and add sugar. The purpose of scalding is to make the raw material bright in color, soft in texture, eliminate peculiar smell and prevent browning. Boil the carrots in boiling water for 4-5 minutes, remove and drain, and evenly mix in glucose powder to increase the color and sweetness of the finished product. The amount of added sugar is 6% to 8% of the fresh material.
4. Dehydration and drying. Spread the mixed carrots evenly on a baking tray and bake at a temperature of 65-75°C for about 6-7 hours. When the moisture content of the dry product is lower than 8%, move it into the room to cool to room temperature, put the Dried Carrots into a plastic bag immediately, and tie the mouth of the bag tightly.
5. Freeze Dried Carrots sorting and packaging. After the dry product is sorted, impurities and defective products are removed and graded according to the standard. The packaging box is an export carton, lined with double-layer plastic bags, and the film thickness is less than 0.08mm. After sorting and weighing, the finished products are put into the plastic bag inside the box, and the mouth of the bag is sealed. Each box has a net weight of 25 kg. Storage temperature should be below 14°C.
Moisture below 5%

red

First grade

5 kg per box

For instant noodles, self-heating rice, bakery, medicine, etc.