Cucumber chips dryer food drying machine

Cucumber drying process

Remove the head and tail of the cucumber and wash it thoroughly: Cut off both ends of the cucumber, remove the inedible parts, and then rinse the surface with clean water to remove any dirt, impurities, etc.

Slice or shred: Cut the cleaned cucumber into thin slices or shreds as needed, which can increase the heating area and speed up the drying process. The recommended slice thickness is around 2-4 millimeters, and if sliced, the thickness should be as uniform as possible.

Marination (optional): Put the sliced or shredded cucumber into a basin, add an appropriate amount of salt, stir evenly, marinate for 20-30 minutes, and let the cucumber water out. This step can partially dehydrate the cucumber and enhance its flavor. After marinating, discard any excess water that seeps out. You can also choose to skip this step and proceed directly to the next step.

Drying process:

Placement: Spread the drained cucumber slices or shreds evenly on the frame of the dryer, being careful not to stack them, ensuring that each slice (shred) can fully contact the hot air to ensure even drying.

Set parameters: Place the cucumber mesh frame in the dryer and set the drying temperature and time. The drying temperature is usually controlled between 60-70 ℃, and the drying time is generally 6-8 hours. However, the actual drying time may vary due to factors such as the initial moisture content of the cucumber, slice (silk) thickness, and the performance of the dryer. Therefore, regular checks should be conducted during the drying process to avoid excessive drying.