Dehydrated Vegetables And Fruits Beet Root Bitter Gourd Bottle Gourd Brocolli Cabbage Spring Onion Garlic Onion ( Red & White ) Green Chilli Celery Parsley Spinach Sweet Potato Cucumber Tomato Green Peas French Beans Fried Onion Flakes Curry Leaves Thyme Oregano Basil Celery Seed
Dehydrated Vegetables: 1. Carrots 2. Beets 3. Broccoli 4. Cauliflower 5. Onions 6. Garlic 7. Potatoes 8. Sweet potatoes 9. Tomatoes 10. Cucumbers
Dehydrated vegetables offer several benefits, including: 1. Long shelf life 2. Reduced storage space 3. Lightweight for backpacking or camping 4. Retains nutrients and flavor 5. Easy to reconstitute or use in recipes
Dehydrated Root Vegetables: 1. Ginger 2. Turmeric 3. Horseradish 4. Parsnips 5. Turnips
Dehydrated Vegetables/Fruits/Green Leaves /Herbs and powder.
Dried red and green paprika (bell paper) - Size 3*3 mm/6*6 mm/10*10 mm Packaging - 15-20 kg (3 layer craft bag and plastic bags) Fraction - Cube, Plate, Flake Carrot - Size 6*6 mm/ 10*10 mm Packaging - 15-20 kg (3 layer craft bag and plastic bags) Fraction - Cube Color: Orange Beet - Size 6*6 mm/10*10 mm Packaging - 15-20 kg (3 layer craft bag and plastic bags) Fraction - Cube Color - Dark red, red with a cherry tint Leek - Size 6*6 mm/ 10*10 mm Packaging - 50 g (3 layer craft bag and plastic bags) Fraction - Cube Color - Light yellow Dill - Size 6*6 mm/10*10 mm Packaging- 15kg (3 layer craft bag and plastic bags) Fraction - Needles, Stems Color - green Parsley - Size 6*6 mm/ 10*10 mm Packaging - 12 kg (3 layer craft bag and plastic bags) Fraction - Needles, Stems Color - Green
Dehydrated vegetable powder, slices, cubes.(onion,tomato,garlic,ginger,lime,cucumber,carrot,etc.)
DEHYDRATED VEGETABLES, INCLUDE BUT NOT LIMITED SWEET PEPPER, CHILI, GARLIC, ONION, HORSERADISH, GINGER ,CARROT, AND ETC.
The principle of preservation by dehydration process is to remove the moisture content of a material to a level where micro-organism may not be able to grow and spoil it. We have excellent partners working on dehydrated garlic, onion, cabbage, carrot, okra,etc. We are continuously in search for new customers with a dynamic boundary and are also ready to customise based on their individual need. The fresh vegetables are washed thoroughly and prepared into suitable size. These prepared vegetable pieces are then blanched procedurally. In first stage, the moisture content is reduced upto 20+5% and in the second stage moisture content is reduced to 8+2% depending upon type of vegetables. The temperature of drier in first stage drying is normally kept at 60+5 degree C. and in second stage, the temperature is maintained at 40+5 degree C. The dehydrated vegetables are then cooled and packed i The product shall be prepared from wholesome vegetables free from any fungi, blight or discolouration. Only edible portion of the vegetable (for any variety) shall be used so as to maintain the right quality and also to get the right taste from boiling.
