Dehydrated garlic slices have neat appearance, yellowish color and pure taste. They can be eaten or used as food raw and auxiliary materials. As long as it is soaked in warm water, it can be restored. It is fresh all the year round and is very popular in the market. 1. Material selection: White garlic varieties with white color and large and neat garlic petals are adopted, from which plump and full garlic with complete garlic petals, no insect injury and mildew are selected. 2. Pretreatment: Remove the sediment and sundries attached to the garlic, subtract the roots, break off the garlic petals, peel off the garlic skin, and remove the garlic petals with disease spots, insect eyes and dry colors. 3. Rinsing: Pour the peeled garlic into the water, wash away the impurities and float off the garlic film. The next operation shall be carried out as soon as possible. Do not stack for too long to prevent the garlic cloves from changing color. 4. Slice: Cut garlic slices into 1.5-2.0 mm thin slices with a slicing machine or a knife. Rinse while slicing, and wash away the glue from garlic cloves when slicing. The slices shall be uniform, otherwise the drying will be uneven and affect the quality. 5. Re rinsing: The cut garlic slices are immediately introduced into the bamboo basket, fully rinsed in flowing water, and the glue liquid and fragments are removed to facilitate baking. Insufficient rinsing and drying will cause yellowish brown. 6. Water throwing: Remove the rinsed garlic slices and shake them dry. It can also be drained to facilitate drying. 7. Drying: Put the dried garlic slices into a metal sieve or stainless steel plate, put them into the drying room or oven, and bake them for 6 ~ 7 hours at the

Recently, the "Winning Leader 2019" Xi'an Marketing Summit of Beijing Lianchuang Seed Industry North Division was successfully concluded in Lintong, Shaanxi. In the past year, the domestic seed industry is destined to be a milestone year. Under the superposition of factors such as variety blowout, breeding iteration and market complex changes, enterprises are facing more severe pressure and challenges. However, judging from the companies listed in the 2018 annual report of listed companies on the NEEQ, there are still many high-quality companies in the market. Among them, the performance of Beijing Lianchuang Seed Industry Co., Ltd., a company listed on the New Third Board, ranks among the top three seed enterprises in the country, and its operating income increased by 35.65% year-on-year. According to authoritative data, in 2018, there were 631 new corn varieties under national review, which was 3.7 times the number of 171 varieties reviewed in 2017. Up to now, there are more than 2,000 varieties of corn seeds in the national corn seed market, and the approved varieties have entered the "blowout" period. Thousands of varieties compete for the market, and the final result is a big wave to wash away the sand. How to achieve a strong breakout? Wang Yibo, chairman of Beijing Lianchuang Seed Industry Co., Ltd., put it concisely: "To win a variety, there must be a leading variety that belongs to Lianchuang Seed Industry." Therefore, in breeding research and development, it is necessary to come up with leading varieties belonging to Lianchuang Seed Industry as soon as possible. As of November 2018, the company has independently researched and developed 37 new maize varieties that have passed the national and provincial approvals, of which 16 have passed the national approval and 5 have been approved (approved) by more than 5 provinces; 87 new plant varieties have been declared for protection, and the 49 new varie

In daily life, when we eat instant noodles, there is often a packet of dehydrated vegetables in it. So, do you know how dehydrated vegetables are made? Dehydrated vegetables are dried vegetables made by artificial heating to remove most of the water in the vegetables. Common dehydrated vegetables include bacteria and algae, beans, celery, green peppers, cucumbers, etc., which are usually eaten after soaking in hot water for a few minutes. So, what are the ways to make dehydrated vegetables? Dehydrated vegetables can be divided into natural sun drying, hot air drying and dehydration and freeze-vacuum drying and dehydration according to their dehydration methods. Natural drying is the use of natural conditions to dehydrate vegetables. In ancient times, people have begun to apply this method. The principle of hot air drying and dehydration technology is to vaporize and diffuse the water on the surface of vegetables into the air by drying hot air, increase the concentration of the contents of the vegetable surface, form the osmotic pressure difference of the connected inner cells, and make the inner water diffuse and flow to the outer layer. , allowing the water to evaporate continuously. The principle of freeze-vacuum drying and dehydration technology is to quickly freeze the drained material, so that the remaining water in the material is converted into ice, and then under vacuum conditions, the water molecules are directly sublimated from solid to gaseous state to complete dehydration. Natural sun drying and hot air drying and dehydration will lose a lot of water-soluble vitamins and bioactive components during the processing process, and the color of vegetables will also become darker. In contrast, freeze-vacuum drying and dehydration technology can maximize the preservation of the original nutrition of vegetables Therefore, the processing cost of this technology is relatively high, and it i

Dehydrated vegetables are promising for export The survey shows that the current demand gap for dehydrated vegetables in domestic and foreign markets is relatively large. Although the export volume and export value of my country's dehydrated vegetables have maintained a high growth momentum in recent years, from the overall level, the overall strength of my country's dehydrated vegetable industry is still relatively weak. From the perspective of the variety structure of exported vegetables in my country, fresh and frozen vegetables are the main varieties for export, but their profits are far less than those of deep-processed vegetable products. The survey shows that at present, the demand gap of dehydrated vegetables in domestic and foreign markets is relatively large. Although the output of dehydrated vegetables in my country increases rapidly every year and has occupied a considerable share of the world's total output, according to industry estimates, the annual demand gap for dehydrated vegetables in both the international and domestic markets is more than 50,000 tons. Therefore, the dehydrated vegetable industry is an export industry with lucrative profits and high growth potential.

Dehydrated vegetables catch the "cross-border e-commerce" express "Thanks to the publicity and guidance of Taizhou Customs, our dehydrated vegetables have also caught up with the 'cross-border e-commerce' express." Recently, after passing the inspection and quarantine of Taizhou Customs, a batch of dehydrated celery, Removing water-colored peppers is the first time to export overseas in a cross-border e-commerce business-to-business direct export model (cross-border e-commerce B2B). Dehydrated vegetables are the most distinctive export products in Taizhou. Affected by the epidemic, the global market demand for dehydrated vegetables, which are basic foods, is increasing. In this regard, Taizhou Customs has launched a "party building shuttle" to dehydrated vegetable enterprises, encouraging enterprises to try cross-border e-commerce exports, and introducing business policies and operating procedures to enterprises. , providing "one-to-one" tutoring. It is reported that from January to April this year, about 50 million yuan of dehydrated vegetables were exported from the Taizhou customs area of Jiangsu, a year-on-year increase of 29%.