According to authoritative data, the annual output of dehydrated vegetables in the world is about 370000 tons, and the annual output of dehydrated vegetables in China is about 130000 tons. In the past 10 years, the trade volume of dehydrated vegetables in the international market has exceeded 2 billion US dollars per year. Although the output and varieties of dehydrated vegetables in China are increasing, accounting for about 60% of the world's total output and increasing at an annual rate of 30%, they still cannot meet the market demand. At present, some developed countries use dehydrated vegetables and frozen vegetables to process vegetables. Its reserves and processing accounted for 80% of the total output of vegetables. As the world's largest vegetable producer, China's vegetable processing enterprises only a few thousand, small-scale, backward technology. The product mix is quite irrational. Among them, there are only more than 20 kinds of dehydrated vegetables and more than 30 varieties. The range is too narrow compared to the tens of thousands of vegetable varieties in China. At the same time, most of the high-grade dehydrated vegetables in the international market are produced by vacuum freezing technology, and only a few domestic manufacturers can produce such high-grade dehydrated vegetables. At present, vegetable processing is mainly fresh processing and fresh sales. The proportion of sales in this part of the supermarket is relatively large. Another major category is dried vegetables, which are mainly exported. At the same time, it can also be used as an auxiliary material for some other food processing. Processing fresh vegetables into dehydrated vegetables obviously has the following advantages: low moisture content, long storage period, can reduce storage, transportation, packaging, etc.; Second, the utilization rate of raw materials is high, especially the low requirements for raw materials, and the size and shape of raw materials are not required. Three is processed into dehydrated vegetables, broaden the scope of application of fruit and vegetable raw materials. It is understood that the processing of dehydrated vegetables generally includes natural air drying, hot air drying and freeze drying. At present, natural air drying and hot air drying are widely used in China. Dehydrated vegetables can be used in almost all fields of food processing, which can be used to improve the nutritional content of products, improve the color and flavor of products, and enrich the variety and structure of products. In China, traditional vegetables such as mushrooms and fungus are naturally dried more, while freeze-drying is leafy. Like mung beans, broccoli, cabbage, carrots, garlic, etc., especially garlic powder, my country exports more, mainly through hot air or freeze-drying. Due to the rapid development of the world food industry in recent years, dehydrated vegetables once appeared in short supply, and the market gap was large. In addition, due to the rising cost of vegetable production in some developed countries, many countries and regions are willing to import cheap commodity vegetables from China. China can take this opportunity to transform the advantages of vegetable resources into product advantages and economic advantages. Therefore, dehydrated vegetables are very popular in China.

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