SUSTENTARE家庭營(yíng)養(yǎng)餐
可供一家四口一日所用
產(chǎn)品介紹：                                                                                                                    
脫水食品是最安全的食品保存方法之一,。在這個(gè)過(guò)程中,沒有必要添加防腐劑,因?yàn)榧?xì)菌和霉菌不能在干燥的地方生存,。可能你沒意識(shí)到,，我們?nèi)粘ＫM(fèi)的食物很多都是經(jīng)脫水處理的,。食物經(jīng)全部或部分脫水,，不使用防腐劑仍可長(zhǎng)時(shí)間儲(chǔ)藏，而且不影響食物營(yíng)養(yǎng)成分,。
食物脫水或干燥是一個(gè)去水的過(guò)程,通過(guò)沸騰溫度以下熱蒸發(fā)機(jī)制除去任何其他液體蒸汽,。
脫水使用人工創(chuàng)建熱量條件,溫度、濕度和通風(fēng)都經(jīng)過(guò)精心的控制,?？諝飧稍锓ㄔ谑称犯稍镒畛Ｓ玫姆椒ā,？諝馔ㄟ^(guò)導(dǎo)熱食物使食物所含水分通過(guò)蒸汽蒸發(fā),。
脫水是一種最溫和的食品加工方法，不會(huì)改變食物結(jié)構(gòu),從而保留大部分的營(yíng)養(yǎng)成分,。比如脫水蔬菜,，用他們做的蔬菜湯保持近100%的維生素(尤其是維生素A)和礦物質(zhì)成分 (硒、鉀和鎂),。”
含乳酸菌食品在脫水過(guò)程中對(duì)熱非常敏感,。
1。一般來(lái)說(shuō),脫水食品不需要冷藏,大大減少了儲(chǔ)存和運(yùn)輸?shù)某杀尽?span>
2。脫水食品重量輕,，運(yùn)輸方便和成本低,。例如,一些食物含水量高達(dá)90%水,脫水后變輕10倍。
由于多孔結(jié)構(gòu)大部分的脫水食物可以快速?gòu)?fù)水,。事實(shí)上,脫水不會(huì)導(dǎo)致體積顯著減少,因此,水可以很容易滲人食品分子結(jié)構(gòu),。

葡萄牙sustentare食品廠

每大包:
早餐: 140 gr與紅色水果奶1 袋;
午餐: 180 gr牛肉蔬菜面條1 袋
280 gr牛肉蔬菜米飯1 袋
100 gr草莓點(diǎn)心1 袋, 160 gr甜米飯1 袋;
晚餐: 180 gr與蔬菜雞湯面條1 袋,
200 gr雞肉面條1 袋,
100 gr 橘汁1 袋,
160 gr甜米1 袋。
產(chǎn)品優(yōu)點(diǎn):
1 -重量和體積減少了大約90%,占據(jù)更少的產(chǎn)品運(yùn)輸和儲(chǔ)存空間,。
2 -不需要冷藏存儲(chǔ)運(yùn)輸,。
3 -所有產(chǎn)品自生產(chǎn)日期有效期長(zhǎng)達(dá)360天。
4 -恒定質(zhì)量,，所有必要的營(yíng)養(yǎng)價(jià)值都在品質(zhì)控制內(nèi),。
5 –使用簡(jiǎn)單,只需要將產(chǎn)品加水煮食即可。
6 -產(chǎn)品以遠(yuǎn)銷國(guó)外,。
7 -低成本,。
產(chǎn)品優(yōu)點(diǎn):
1 -重量和體積減少了大約90%,占據(jù)更少的產(chǎn)品運(yùn)輸和儲(chǔ)存空間。
2 -不需要冷藏存儲(chǔ)運(yùn)輸,。
3 -所有產(chǎn)品自生產(chǎn)日期有效期長(zhǎng)達(dá)360天,。
4 -恒定質(zhì)量，所有必要的營(yíng)養(yǎng)價(jià)值都在品質(zhì)控制內(nèi),。
5 –使用簡(jiǎn)單,只需要將產(chǎn)品加水煮食即可,。
6 -產(chǎn)品已遠(yuǎn)銷國(guó)外。
7 -低成本,。(中國(guó)進(jìn)出口網(wǎng))

 

DEHYDRATION OF FOOD

 

Dehydration is one of the safest methods of food preservation and refers to the removal of water which is present in food. In this process, it is not necessary to add preservatives, because bacterium and mold cannot develop in dry places. Without realizing, we use food on a daily basis which has gone through similar processes without any restriction. There is no shortage of examples of ingredients from which we draw all or part of the water to become dry so they can last longer without the need for preservatives.

The dehydration or drying of foods (solid or liquid), is an operation of water removal, or any other liquid in the form of steam, for an unsaturated gaseous phase  using a mechanism of thermal  vaporization  below the boiling temperature.

 Dehydration is carried out using artificially created heat in conditions wherby temperature, moisture and draft are carefully controlled.  Air is the most commonly used method in food drying. Air conducts heat to the food, causing water evaporation which is the vehicle transporting moist steam from the food.

 Dehydration is the least aggressive process which does not change the structure of food, retaining most of the nutritional content. In the case of vegetables, which originate powered soups, they maintain almost 100% of the vitamins (especially vitamin A) and minerals (selenium, potassium and magnesium).

The use of dehydration is particularly interesting in the case of lactic acid bacteria which is very sensitive to heat.

1. In general, dehydrated foods does not need to be refrigerated which greatly reduces the costs of storage and transport.
2. Dehydration leads to a significant reduction in weight which makes food transportation easier and much cheaper. For example, several foods have up to 90% water, becoming 10 times lighter after the dehydration process.

Most of the dehydrated foods can quickly be re-hydrated back thanks to their porous texture. In fact, dehydration does not lead to a notable reduction of the volume, so the water can easily take its place in the food molecular structure.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PRODUCTS ADVANTAGES:

 

1 – Weight and volume reduction by approximately 90%, It occupies much less space for the transport and storage of the products.

2 – Don't need transport or cold storage, must be made normal transport and normal storage. 3 - Valid for 360 days, after the day of manufacture, for all products.

4 – Constant quality and controlled, with all the necessary nutritional values.

5 – Easy preparation, just need to add the product to the water and cook.

6 - Product already used in several countries.

7 – Low cost.