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Since the advent of human civilisation, goods continued to be harvested by the natural drying process. The easest way to conserve vegetable characteristics and tastes can be used in the drying process. Drying.

Dry plants are manufactured with unique commercial dryers in the modern food industry. The food is losing much of its water as the natural ecosystem of different micro species is being destroyed during drying. Dry vegetables thus gain a much longer capacity to maintain their flavor and commercial properties.

 The chemistry of the dried vegetables is also complemented with all the protective compounds and vitamins in fresh foods. A variety of valuable compounds can therefore evaporate during the drying process. That is because of the thermal processing of the fresh stock during drying.

Much of the food processing industry uses the celery stalk, parsnip, pets, green peas, psley, dill, and pickles as the forms of dried veggetables including oignons, garlic, white cabbage, potatoes and beets, as well as pancakes. Moreover, mixtures of dried vegetables, commonly used in the production of soups and vegetable and side meals, are common.

We should remember that the cooking time of food items is greatly reduced by dried vegetables. This is largely because dried vegetables have been stored at additional temperatures and are food products. In your culinary experiments, dried vegetables cannot only be an integral ingredient if fresh food is not available. A condiment may be used for dried vegetables.

 Furthermore, dried vegetables are known as foodstuffs because the substance does not contain salt or vinegar unlike pickled or sawn vegetables. Analysis has found that nitrogen compounds, sucrose, pectin, and other minerals of natural origin are part of the composition of dried vegetable goods.

The key drawback, though, is that modifications to the vitamins and minerals and even to the organoleptic properties of the products can be considered during the drying process. Dried vegetables have several benefits. It is safer to use a separate household dryer for the harvesting of dried vegetables at home. Natural drying takes a long time and some environmental conditions.

I grind the vegetable before drying, wash it vigorously and cut or grind it down afterwards. Cutting onions into loops, sweet peppers or potatoes into strips and grilled carrots with beets is easier, for example. In a jar that does not encourage moisture from which the flavor and market characteristics of a commodity are preserved for a long time, dried vegetabilities are best stored in a dry and dark location.

Order

You can order Dried vegetables on the website by leaving an online application. You can also call directly by phone. Managers will help you place an order. We work with large and small wholesale clients. We organize deliveries to anywhere in Uzbekistan. We also export products to Russia, CIS countries and foreign countries. In your order, you can vary the delivery time, order quantity, color and size of the product.