Dry foods are mainly used for preserving various kinds of foods like grains, fruits, beans, and vegetables. Food drying is also a modern method of preservation where dried food is preserved. Drying slows down the growth of fungi, yeasts, molds, and bacteria through the elimination of water. The most familiar dry foods are preserved through salting or curing. Other methods include smoking, air-drying, laser drying, or heat sealing.
Some popular dried foods are nuts, dried fruits (also known as dried apricots), dried vegetables like carrots, lettuce, spinach, dried herbs like basil, parsley, mint, and garlic, dried fruits (or dried fruit slices), dried meats such as prosciutto, salami, and other cured meats, cheeses like brie and Camembert, raisins and dried fruits, and dried sauces such as cream-of-tartar sauce for fish. Dried fruits are also available in different flavors. Dried meats and cheeses can be used instead of canned meats and processed cheese.
Dried foods are more commonly used today than they were in the past because of the development of the modern vacuum food sealer. Old-fashioned ways of preservation used fire and smoke to preserve foods. Sunlight, hot steam rooms, and microwaves were some of the other methods that were used in the past soft dried mango. All these methods are now obsolete because of the modern technology of the vacuum sealer. Sunlight, heat, and microwaves cannot be used for drying foods at home because they are too inefficient.
Aside from drying foods at home, it has also become possible to preserve most vegetables, fruits, and meat using low temperature and high speed sun and freezer sun freezer methods. These modern techniques preserve the nutrients present in the food for a longer period of time. The main benefits of using these modern techniques of food preservation are that it saves money due to lower costs of production and faster preservation. It helps preserve the quality of the product because the texture, flavor, and nutrients of the food are preserved. It also keeps the supply of fresh products with high nutrient contents.
Food storage temperature is still another factor in using low temperature and high speed sun and freezer sun and air to dry fruits, vegetables, and meats. Food storage temperature should be chosen depending on the quality of the product. For example, dried meats have high nutrient contents but it would deteriorate in taste if stored at a very low storage temperature. Likewise, fresh vegetables would also deteriorate in taste if they are stored at very high storage temperatures.
The good thing about using low temperature and high speed sun and freezer sun and air to dry fruits, vegetables, and meats is that it can produce quality dried foods at home. The main advantages of this technique is that it produces dried products that have high nutritional value. There are a lot of home-made dehydrated meals today that people enjoy eating. It also offers convenience and low cost, making it a worthy way to preserve your loved ones’ food memories. You can also use this technique to make your own food products such as cookies, candies, jams, beef jerky, and beef dehydrated with vegetables.