SUSTENTARE家庭营养餐
可供一家四口一日所用
产品介绍：                                                                                                                    
脱水食品是最安全的食品保存方法之一。在这个过程中,没有必要添加防腐剂,因为细菌和霉菌不能在干燥的地方生存。可能你没意识到，我们日常所消费的食物很多都是经脱水处理的。食物经全部或部分脱水，不使用防腐剂仍可长时间储藏，而且不影响食物营养成分。
食物脱水或干燥是一个去水的过程,通过沸腾温度以下热蒸发机制除去任何其他液体蒸汽。
脱水使用人工创建热量条件,温度、湿度和通风都经过精心的控制。空气干燥法在食品干燥最常用的方法。空气通过导热食物使食物所含水分通过蒸汽蒸发。
脱水是一种最温和的食品加工方法，不会改变食物结构,从而保留大部分的营养成分。比如脱水蔬菜，用他们做的蔬菜汤保持近100%的维生素(尤其是维生素A)和矿物质成分 (硒、钾和镁)。”
含乳酸菌食品在脱水过程中对热非常敏感。
1。一般来说,脱水食品不需要冷藏,大大减少了储存和运输的成本。
2。脱水食品重量轻，运输方便和成本低。例如,一些食物含水量高达90%水,脱水后变轻10倍。
由于多孔结构大部分的脱水食物可以快速复水。事实上,脱水不会导致体积显著减少,因此,水可以很容易渗人食品分子结构。

葡萄牙sustentare食品厂

每大包:
早餐: 140 gr与红色水果奶1 袋;
午餐: 180 gr牛肉蔬菜面条1 袋
280 gr牛肉蔬菜米饭1 袋
100 gr草莓点心1 袋, 160 gr甜米饭1 袋;
晚餐: 180 gr与蔬菜鸡汤面条1 袋,
200 gr鸡肉面条1 袋,
100 gr 橘汁1 袋,
160 gr甜米1 袋。
产品优点:
1 -重量和体积减少了大约90%,占据更少的产品运输和储存空间。
2 -不需要冷藏存储运输。
3 -所有产品自生产日期有效期长达360天。
4 -恒定质量，所有必要的营养价值都在品质控制内。
5 –使用简单,只需要将产品加水煮食即可。
6 -产品以远销国外。
7 -低成本。
产品优点:
1 -重量和体积减少了大约90%,占据更少的产品运输和储存空间。
2 -不需要冷藏存储运输。
3 -所有产品自生产日期有效期长达360天。
4 -恒定质量，所有必要的营养价值都在品质控制内。
5 –使用简单,只需要将产品加水煮食即可。
6 -产品已远销国外。
7 -低成本。(中国进出口网)

 

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.