Chapter 1532： The meaning of dehydrated vegetables

Marin does not believe in evil, and puts other cabbage leaves with different drying degrees on the kang into the water. But after a while, these vegetables were full of leaves.

"Is this dehydrated vegetables? No, I remember that dehydrated vegetables have a low temperature freezing ..." Marin was a little puzzled.

But Marin did not know that dehydrated vegetables actually have two major factions, hot air drying and freeze vacuum drying. What he remembered happened to be the method of freeze vacuum drying. Most of the products sold in the freezer area of ​​later generations are like this. Because, dehydrated vegetables that have been freeze-dried and vacuum-dried have low nutrient loss. After soaking in water, it can fully restore the original nutrients, including vitamins.

However, freeze vacuum drying technology only appeared in the 20th century. At that time, there was a mature freezing technology. Marin remembers that when dehydrated vegetables are processed, a low temperature of minus 30 degrees is required.

However, before the emergence of freeze vacuum drying technology, there is actually a hot air drying technology of dehydrated vegetable technology!

This technology appeared very early, and there were prototypes in ancient times. In modern times, it is relatively mature. For example, during the American Civil War, the army supplied a large amount of dehydrated vegetables.

However, the dehydrated vegetables produced by this thermal drying technology have a lot of nutrient losses, especially vitamins. Therefore, later generations were gradually eliminated. After all, the freezing technology of later generations has been very developed, and no such outdated stuff is needed at all. There are various frozen transport vehicles on the road, and there are also frozen container ships on the sea.

Marin has not been exposed to early dehydrated vegetables, and naturally does not know about dehydrating vegetables with thermal drying technology. After all, he started to remember, it was already in the 90s. At that time, the transportation industry was developed, and there were greenhouse vegetables everywhere. If you want to buy vegetables, you can go to the vegetable market to buy fresh food without thinking about any dehydrated vegetables.

Therefore, he didn't know much about vegetables. After working independently afterwards, he became independent and touched some freeze-dried dehydrated vegetables in the supermarket. Because he has a refrigerator in his residence. The frozen and dehydrated vegetables can be kept for several months, which is most suitable for his otaku. Moreover, he usually didn't have time to go to the vegetable farm to buy food when he went to work, and the vegetable farm was closed after work. Therefore, it is very convenient to buy frozen and dehydrated vegetables that can be kept for several months.

But in ancient times, there must be no refrigerator. Therefore, dehydrated vegetables with thermal drying technology is king.

However, Marin remembers that vitamin C is very delicate. It is afraid of sunlight, heat, oxidation and salt. Therefore, Marin had never thought of using hot air drying technology to produce dehydrated vegetables. Mainly, in his perception, drying is exposure. Vitamin C in vegetables will be lost as soon as it is exposed, which makes no sense. After all, the stuff of dehydrated vegetables is best suited for big sailing and marching wars. But if there is no vitamin c, the meaning of vegetables is not much, similar to pickles.

However, today's naughty little Ma Yun's trouble caused Marin to suddenly realize that it looks like it really has a dehydration processing method that does not destroy vitamin C as much as possible ...

...

Vitamin C is afraid of high temperature? This is not a problem. Isn't it 80 degrees? The Kang temperature is not high. Even without a quilt, the surface of the bare kang is as high as forty or fifty degrees, similar to the warm water in the bathhouse. As long as the temperature does not exceed 80 degrees, vitamin C in vegetables can be avoided as much as possible.

Moreover, if heated by the hot kang, it is possible to avoid exposing the vegetables to sunlight and not converting vitamin C into sunlight. As for oxygen, heating it in an indoor stove will definitely consume a lot of oxygen to avoid the oxidation of vitamins in vegetables. Of course, when people take processed vegetables, it is best to open the doors and windows to avoid suffocation from hypoxia ...

Although he has never been in contact with the dehydrated vegetables produced by this thermal drying technology, Marin vaguely knows that there is another "lower grade" dehydrated vegetables, and it is said that there is a great loss of nutrition.

But for Marin, nutrition loss is not a problem, the most important thing is to have it!

Just like the backward and poor countries in later generations, it should not pursue high-tech first, but the problem of existence and absence. If you do n’t practice low-level gadgets, just pursue top-level high-tech. Is n’t that nonsense?

Why can China develop? In addition to China ’s rich coal resources, it has a complete but backward industrial system. Then, it is naturally no problem to improve on this backward but complete industrial system.

Later, many African countries did not understand this, and blindly pursued the tall. To learn technology, you must go to virtue. As a result, it is meaningless to learn or understand. It was Huaxia, which was gradually improved from the original foundation. At the beginning, it even introduced a large number of production lines that were eliminated abroad. Although it seems ridiculous, those outdated production technologies are more suitable for Huaxia's learning and improvement needs. Then, decades later, Huaxia, which absorbed enough technologies, began to explode in technology ...

Marin suddenly felt that the dehydrated vegetables made by this thermal drying technology, although there may be a lot of loss of vitamin C, but there must be a lot of surplus. As long as more dehydrated vegetables are eaten, the crew must stay away from scurvy.

...

what? You said it's good to eat canned food? Please, the cans of Marin's era use high-temperature cooking technology, and vitamin C is very destructive. Even if it is a canned fruit, it is estimated that only a small part of vitamin c is left. Therefore, it might as well dehydrated vegetables.

Moreover, dehydrated vegetables can be packed in bags. Unlike canned fruits and vegetables, they need to be bottled. There are no plastic bottles and aluminum cans this year, and only glass bottles are used for canning. The glass bottle is fragile and needs to be fixed with a wooden box, which is very troublesome, costly, and takes up space.

However, if the vegetable leaves are packed in bags, it is very convenient to transport dehydrated vegetables in oil paper bags. Because, vegetable leaves packed in oil paper bags can be stacked randomly. Unlike glass bottles, you need to fix them in a wooden box before you can stack them. Not to mention wasting space, a lot of wooden boxes are also needed. If you use oil paper bags, the current Beihai paper-making technology is much cheaper than using wooden boxes and glass bottles.

...

In addition, the processing of dehydrated vegetables can also have technical barriers. At least, other countries do not know that dehydrated vegetables must be protected from light, or that the temperature must be below 80 degrees during dehydration. If it is higher than 80 degrees, vitamin c is destroyed.

In this way, even if other countries imitate Beihai, as long as they don't know the main points. Use dried leaves as dehydrated vegetables, or dry vegetables at a high temperature of more than 80 degrees. The dehydrated vegetables produced in this way are actually worthless. Because, vitamin c is destroyed ...

...

With the idea in mind, Marin built a dehydrated vegetable processing base in a secluded manor outside the city.

The base adopts the method of heating ondol and matching the indoor firing stove to raise the indoor temperature to about 70 degrees. Then, place the vegetables on the hot kang and turn it over regularly. Drying at medium to high temperature, and drying time. After several days of trying, it was finally set to more than 10 hours.

After the vegetables are dried, they will be put in an oil paper bag, and then heated in another high temperature on another kang, sterilized, and then sealed with glue to isolate the air from the opportunity.

In this way, a bag of dehydrated vegetables is processed. Then, it can be supplied in large quantities to the seafaring crew and the wartime army.

When eating, just tear open the oil paper bag and soak it in water for a while, then you can eat it raw ...

...

what? You said you want to stir it up? Sorry, the vitamin C loss is too great after the hot fire. Want to take vitamins ~ www.novelhall.com ~ It is best to eat them raw.

Moreover, in Europe in this era, Europeans are also used to eating raw vegetables. But the fruit, in turn, is boiled in water ...

So, do n’t worry that the crew are not used to eating lettuce, they just go from snack to big!

The dehydrated vegetables processed by thermal drying technology can be stored for more than one year as long as they are properly stored after being sealed and packaged. In this way, the seafaring enough crew members eat vegetables halfway.

As for the processing cost of dehydrated vegetables? The cost of oil paper bags is not expensive at the Cape Breton Island paper mill in Canada, and the coal used to heat the kang is not lacking in Marin's hands. Compared with the big nautical career, this consumption is nothing ...

Even if the loss of vitamin C in dehydrated vegetables with thermal drying technology is not small, but eating more, there is no problem. After all, the leaves packed in oil paper bags can be piled up like mountains without worrying about the broken glass bottles.

At this point, the future ocean-going ships of the North Sea countries are filled with oil paper bags filled with dehydrated vegetables. Crews ate bread while eating dehydrated vegetables soaked in water while sailing, which was much more convenient than bringing any canned food.

As for the raw materials for making dehydrated vegetables, Marin tentatively uses Chinese cabbage, cabbage and lettuce. Especially Chinese cabbage has high yield per mu and low cost. In this way, even if the dehydrated Chinese cabbage produced is open for the crew to eat, the cost is not high. Even cheaper than soaking water with lemon leaves ...

Then, Marin will set up dehydrated vegetable processing centers in Cuba, Panama, and Keelung at the nautical relay station. When the ship passes by, you can always supply dehydrated Chinese cabbage. In this way, the crew will not worry about the lack of vitamins ...

Later, a sentence popular in the Beihai National Navigation Circle was a Chinese cabbage every day, away from scurvy ...

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