Organic Carrot Diced/Slice/Whole

1. Material

The raw materials for dehydrated carrots should be the healthy fresh carrots with smooth skin and bright orange red color. Its length is 18 ~ 25 centimeters, the thickness at both ends is even, the diameter is in 2.5 ~ 4 centimeters, the core wants fine.

2. Cleaning and finishing

Wash with water to remove sediment and other impurities, and then remove the skin, cut off the green head and core, do not have a core in the meat. Peeling methods are manual peeling, mechanical peeling and chemical peeling. Chemical peeling is the use of 3% ~ 6% concentration of lye, the temperature is 80 ~ 90℃, macerate for 2 ~ 4 minutes, make its epidermis softening, but do not let the lye penetrate into the inner tissue.

3. Segmentation

Cut the finished material into 0.6-0.8 cm square carrot particles or other shapes, and then clean with water.

4. Blanching

Place carrots in a boiling solution of 0.1% sodium bicarbonate and blanch for 1.5 ~ 2 minutes. Cool quickly with clean cold water after blanching. Then drain off the water droplets on the surface of the material or dry them in a centrifuge.

5. Dehydration

Evenly spread the processed materials into the drying screen and quickly into the dryer for dehydration. The oven temperature is between 65 ~ 75℃, not more than 75℃. When the moisture content of the product is 6%, the product is quickly baked.

6. Select

Sift out the debris, pick out impurities and discolored products. Operate quickly to prevent moisture absorption.

7. Packing

The product water content shall not exceed 7.5% when packing. Product quality requirements of orange yellow or orange red, no impurities.