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真空冷冻干燥技术是一项对食品、药品护色、保鲜、保质的高新加工技术,简称冻干技术,用冻干技术加工的食品为冻干食品。目前冻干食品在欧美、日本迅速流行,冻干脱水后的蔬菜、水果、肉类、水产、调料等,除应用于宇航、军需、旅游、勘探、采矿等行业外,已广泛进入餐馆和家庭。日本消费市场冻干食品的比重已达49％ 日本对方便调料(包括冻干蔬菜、虾仁等)的需求量达70多亿袋。冻干食品在国际市场的价格是热风干燥脱水食品的4～6倍,已成为国际贸易的大宗食品。 冻干食品是将新鲜食品如蔬菜、肉食、水产品、中药材等快速冷冻至零下18℃以下,再送入真空容器中升华脱水而成的食品,用冻干工艺制成的食品,不仅保持了食品的色、香、味、形,而且最大限
Vacuum freeze-drying technology is a high-tech processing technology for color protection, preservation, and shelf life of foods and pharmaceuticals. It is referred to as freeze-drying technology for short, and foods processed by freeze-drying technology are freeze-dried foods. At present, freeze-dried foods are rapidly popular in Europe, America, and Japan. After freeze-dried dehydrated vegetables, fruits, meat, aquatic products, spices, etc., they have been widely used in restaurants, households, and other industries besides aviation, military, tourism, exploration, and mining. . The proportion of freeze-dried foods in the Japanese consumer market has reached 49%. Japan’s demand for convenient condiments (including freeze-dried vegetables, shrimp, etc.) has reached more than 7 billion bags. The price of freeze-dried foods in the international market is 4 to 6 times that of hot-air drying dehydrated foods and has become a staple food for international trade. Freeze-dried foods are fresh foods such as vegetables, meat, aquatic products, and Chinese herbal medicines that are rapidly frozen to below -18°C, and then sent to vacuum containers for sublimation and dehydration. Foods made with freeze-drying processes not only retain Food color, aroma, taste, shape, and the maximum limit