Dehydrating foods serves two purposes. It increases the shelf life of the food, and it concentrates the natural flavors. Sometimes it is done to produce an alternative flavor. Tink of dried foods as more than just a side dish and incorporate them as a flavorful addition to your cooking to get the most use from them.
There are many types of dehydrated foods. Some are associated with certain cultures. Others are widely consumed on an international level. Examples of dehydrated foods that can be produced by these methods include biltong, raisins, and dried fish. Food dehydration involves the complete removal of moisture from fruits, vegetables or meats. The lack of fluid in the dried foods prevents the growth of bacteria and mold.
Meats are commonly dehydrated foods. Depending on the area of the world, the types of meat that are dehydrated can greatly vary. Examples include elk, ostrich, and pork. Two examples of dehydrated meats that could be mistaken for each other include jerky and biltong. Both biltong and jerky can be made from the same meat, such as beef and deer. The difference lies in how these two dehydrated foods are made.
Fruits are commonly dehydrated by companies as well as homeowners. Some examples of commonly dried fruits include apples, apricots, and cherries. Oddly enough, some fruits even change names once they are dehydrated. For example, a plum becomes a prune and a grape becomes a raisin.
Properly dehydrated and packaged vegetables and fruits can have a shelf life of 10 years or more provided they are stored at or below 70° F. Their containers should be airtight, and lower temperatures can extend the shelf life. From sweet peas to broccoli and from apples to mangoes, almost all fresh vegetables and fruits can be dehydrated. Dehydration causes them to lose vitamin C, but adding citrus juice or sulfur before drying can reduce that loss.
Vegetables are not as commonly dehydrated as meats and fruits. There are commercial sources that offer a variety of dried types including pumpkin, carrots, and
dehydrated cabbage. Dehydrating fruits and vegetables provides people with a healthy snack. It also reduces food's volume and preserves foods for long periods of time. This means dehydration allows fruits and vegetables to be stored and taken along on camping and hiking trips.
Replace cooked fresh or frozen vegetables with cooked, dried vegetables. Soak the vegetables in double the amount of boiling water until the vegetables have absorbed the water and become tender. This takes between 30 and 90 minutes, depending on the vegetable. Replace the hydrated vegetables for an equal amount of fresh vegetables in any recipe.
Ivan Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products. ATBS
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