Okra Food Freeze Dryer

Okra Food Freeze Dryer

Fresh okra has high moisture and mucopolysaccharide content, and is prone to browning and rotting. Freeze-dried okra is a food freeze-drying machine that gradually removes the water in okra from the outside to the inside by sublimation in a vacuum and low-temperature environment, without destroying the tissue structure, nor reducing the content of aromatic substances and natural pigments. Prevents the decomposition or oxidation of nutrients in okra, inhibits the harmful effects of microorganisms and biological enzymes and maximizes its freshness and nutritional content.

Technological process: 

selection and finishing of okra → washing → drying → brine scalding → cooling → freeze-drying.

Process points:

1. Pretreatment: Select fresh okra with no pests and diseases, consistent maturity, uniform size and color, and regular shape as raw materials, remove the stalk sepals and wash away surface impurities, spread flat on a bamboo sieve, and drain.

2. Wash and dry: Take the pretreated okra and rinse it with a high-pressure water gun to remove debris such as sand and grass clippings on the surface.

3. Blanching in brine: Put the okra in brine at 95°C and blanch for 40 seconds. The best formula for brine is water: salt: edible alkali: edible oil = 100:5:4:3.

4. Cooling: After blanching in brine, remove it and put it in ice water to cool, and dry it at 4°C.

5. Freeze-drying: put the cooled okra in the okra food freeze dryer (4 Pa pressure, 4 ℃) for vacuum freeze-drying.

The prepared freeze-dried dried okra is not only green in color, fluffy and crisp in taste, well preserved in nutrients, and has a shelf life of up to 12 months in a sealed package.

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