Freeze-drying technology adds value to agricultural product processing
2023-02-22 08:09:35
Freeze-drying technology maximizes the color, aroma, and taste of foods. It can be eaten once it is rehydrated. It is an indispensable part of modern, efficient and fast-paced people. Experts predict that China's annual freeze-dried food consumption will reach more than 100,000 tons. It provides space for the development of freeze-dried foods in China, and also provides a good opportunity for processing and appreciation of agricultural and sideline products.
Because of the high water content of fresh foods, together with microorganisms and enzymes, it is of great benefit to the human body. However, water, microorganisms and enzymes in fresh foods are just the main factors that cause food spoilage. In order to prevent qualitative change, people originally used natural drying methods such as drying and air drying to prolong food storage time, but sun dried and air dried foods lost a lot of nutrients. With the development of science and technology and people's living standards, freeze-dried food came into being.
Most people still remember that instant noodles seasoning was mostly powdery. It should be said that it is an extension of drying and drying techniques. Now that the situation has changed, the ingredients of high-grade instant noodles are put into boiling water. The green julep, red radish and fresh beef diced meat are like fresh meat dishes. The taste and fresh meat dishes are almost the same. This is the charm of freeze-dried foods.
The essential difference from dried, dried and frozen foods is that freeze-dried foods use modern technology to solve the problem of food preservation. Freeze-dried technology maximizes the preservation of various nutrients in foods and preserves the color, aroma, and taste of foods. Its greatest advantage is that it can be consumed as soon as it is rehydrated. It is an indispensable part of modern, efficient and fast-paced people. It is said that in the Japanese market, freeze-dried foods have reached more than 20 categories, forming a new type of industry with an annual output value of 100 billion yen.
At present, freeze-dried food processing technology has been "settled" in China. However, the annual output is still less than 3,000 tons. China's freeze-dried foods mainly include soup, shrimp, semi-finished products (such as egg powder), health products (such as freeze-dried ginseng) and food ingredients (such as instant noodles dehydrated vegetables). Some experts predict that by 2010, only one ingredient of high-grade instant noodles in China will require 40,000 tons of freeze-dried food each year. If you add a variety of fast food ingredients, soups, and drinks, the annual consumption of lyophilized food will reach more than 100,000 tons. The huge demand of the domestic market has provided room for the development of freeze-dried foods in China, and also provided a good opportunity for processing and appreciation of agricultural and sideline products.
According to experts, freeze-dried foods can process the vast majority of foods and medicines, including processing of various vegetables, fruits, fish, spices and coffee, tea, Chinese herbal medicines, ginseng, enzymes, serum, bacteria, biological products, aerospace Food and so on.
Experts said that the current world food industry has three major trends, that is, three major hot spots: green food, convenience foods and health foods. Freeze drying technology can well meet the needs of these three "hot" food production. Experts said that in the face of the huge potential of the consumer market, the development of freeze-dried food is facing a golden opportunity, and China's food industry must not miss a good opportunity.
China's agricultural and sideline products are extremely rich in resources. Over the past few years, the dual drive of science and technology and policy has led to a significant increase in the output of China's agricultural and sideline products. Marketing has become the "number one problem" for agricultural production.
The deep processing of agricultural products, as well as the enhancement of quality, and the opening up of sales, are related to the further development of agriculture. This provides a very favorable environment for the application and popularity of freeze-drying technology. The cost of freeze-dried foods produced in China is far lower than that of foreign products, which has attracted great interest from foreign companies. In recent years, a large number of foreign investors have switched from foreign markets to the domestic market to purchase large quantities of lyophilized foods. Relevant departments and enterprises in China should conform to the market and create new growth points for export earnings.
Vacuum freeze-drying technology and freeze-dried foods are still in the initial stage in China. However, the further development of China's agriculture, including food, fruits and vegetables, animal husbandry, aquaculture, and aquaculture, and the huge market demand will surely make our frozen food industry an unprecedented development.
Because of the high water content of fresh foods, together with microorganisms and enzymes, it is of great benefit to the human body. However, water, microorganisms and enzymes in fresh foods are just the main factors that cause food spoilage. In order to prevent qualitative change, people originally used natural drying methods such as drying and air drying to prolong food storage time, but sun dried and air dried foods lost a lot of nutrients. With the development of science and technology and people's living standards, freeze-dried food came into being.
Most people still remember that instant noodles seasoning was mostly powdery. It should be said that it is an extension of drying and drying techniques. Now that the situation has changed, the ingredients of high-grade instant noodles are put into boiling water. The green julep, red radish and fresh beef diced meat are like fresh meat dishes. The taste and fresh meat dishes are almost the same. This is the charm of freeze-dried foods.
The essential difference from dried, dried and frozen foods is that freeze-dried foods use modern technology to solve the problem of food preservation. Freeze-dried technology maximizes the preservation of various nutrients in foods and preserves the color, aroma, and taste of foods. Its greatest advantage is that it can be consumed as soon as it is rehydrated. It is an indispensable part of modern, efficient and fast-paced people. It is said that in the Japanese market, freeze-dried foods have reached more than 20 categories, forming a new type of industry with an annual output value of 100 billion yen.
At present, freeze-dried food processing technology has been "settled" in China. However, the annual output is still less than 3,000 tons. China's freeze-dried foods mainly include soup, shrimp, semi-finished products (such as egg powder), health products (such as freeze-dried ginseng) and food ingredients (such as instant noodles dehydrated vegetables). Some experts predict that by 2010, only one ingredient of high-grade instant noodles in China will require 40,000 tons of freeze-dried food each year. If you add a variety of fast food ingredients, soups, and drinks, the annual consumption of lyophilized food will reach more than 100,000 tons. The huge demand of the domestic market has provided room for the development of freeze-dried foods in China, and also provided a good opportunity for processing and appreciation of agricultural and sideline products.
According to experts, freeze-dried foods can process the vast majority of foods and medicines, including processing of various vegetables, fruits, fish, spices and coffee, tea, Chinese herbal medicines, ginseng, enzymes, serum, bacteria, biological products, aerospace Food and so on.
Experts said that the current world food industry has three major trends, that is, three major hot spots: green food, convenience foods and health foods. Freeze drying technology can well meet the needs of these three "hot" food production. Experts said that in the face of the huge potential of the consumer market, the development of freeze-dried food is facing a golden opportunity, and China's food industry must not miss a good opportunity.
China's agricultural and sideline products are extremely rich in resources. Over the past few years, the dual drive of science and technology and policy has led to a significant increase in the output of China's agricultural and sideline products. Marketing has become the "number one problem" for agricultural production.
The deep processing of agricultural products, as well as the enhancement of quality, and the opening up of sales, are related to the further development of agriculture. This provides a very favorable environment for the application and popularity of freeze-drying technology. The cost of freeze-dried foods produced in China is far lower than that of foreign products, which has attracted great interest from foreign companies. In recent years, a large number of foreign investors have switched from foreign markets to the domestic market to purchase large quantities of lyophilized foods. Relevant departments and enterprises in China should conform to the market and create new growth points for export earnings.
Vacuum freeze-drying technology and freeze-dried foods are still in the initial stage in China. However, the further development of China's agriculture, including food, fruits and vegetables, animal husbandry, aquaculture, and aquaculture, and the huge market demand will surely make our frozen food industry an unprecedented development.
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