Marin didn't believe in evil, so he put other cabbage leaves on the kang with different degrees of drying into the water. But after a while, these leaves were as full as before.

"Is this the dehydrated vegetables? No, I remember that dehydrated vegetables have a low temperature freezing process..." Marin was a little confused.

But Marin didn't know that dehydrated vegetables actually have two major factions: hot air drying and freezing vacuum drying. What he remembered happened to be the method of freezing vacuum drying. This is the case for the frozen area of ​​supermarkets in later generations. Because the nutrient loss of dehydrated vegetables that have been dried by freezing vacuum is very low. After soaking in water, the original nutrients, including vitamins, can be fully restored.

However, the freezing vacuum drying technology only appeared in the 20th century. At that time, mature freezing technology was available. Marin remembered that when processing dehydrated vegetables, low temperatures of minus 30 degrees Celsius were required.

However, before the emergence of freezing vacuum drying technology, there was actually a dehydrated vegetable technology - hot air drying technology!

This technology appeared very early and took shape in ancient times. In modern times, it was relatively mature. For example, during the American Civil War, the army supplied a large amount of dehydrated vegetables.

However, the dehydrated vegetables produced by this thermal drying technology have a lot of nutritional losses, especially vitamin losses. Therefore, later generations have gradually been eliminated. After all, the freezing technology has been very developed in later generations, and such outdated things are no longer needed. Various freezing transport vehicles on the road and frozen container ships on the sea.

Marin had not been exposed to early dehydrated vegetables, so he naturally didn't know about dehydrated vegetables with hot drying technology. After all, he began to remember that it was already the 1990s. At that time, the transportation industry was developed and greenhouse vegetables were everywhere. If you want to buy vegetables, you can go directly to the vegetable market to buy fresh ones, and you don't have to consider any dehydrated vegetables at all.

Therefore, he didn't know much about vegetables. Later, after working, he became independent, but he came into contact with some frozen and dried dehydrated vegetables in the supermarket. Because he lives in a refrigerator, frozen and dehydrated vegetables can be stored for several months, which is most suitable for a otakus like him. Moreover, he doesn't have time to go to the vegetable market to buy vegetables at work, and the vegetable market is closed after get off work. Therefore, it is very convenient to buy these frozen and dehydrated vegetables that can be stored for several months.

But in ancient times, there was definitely no refrigerator. Therefore, dehydrated vegetables with hot drying technology were the king.

However, Marin remembers that vitamin C is very delicate. It is afraid of sunshine, heat (it starts to convert after more than 80 degrees), oxidation, and salt (picnics do not have vitamin C). Therefore, Marin did not expect to use hot air drying technology to produce dehydrated vegetables. The main reason is that in his perception, drying is exposure to the sun. When vitamin C in vegetables is exposed to the sun, it will be lost, so there is no meaning. After all, dehydrated vegetables are the most suitable for sailing and marching and fighting. But without vitamin C, vegetables will not have much significance, just like pickles.

However, today's naughty little Jack Ma made Ma Lin suddenly realize that it seems that there is really a way to dehydrate and process the vitamin C as much as possible...

...

Vitamin C is afraid of high temperatures? This is not a problem. Isn’t it just 80 degrees? The temperature of the kang is not high. Even if you don’t put a quilt on it, the bare kang surface will be at a maximum of 40 degrees or 50 degrees, which is similar to the warm water in a bathhouse. As long as the temperature does not exceed 80 degrees, you can avoid destroying the vitamin C in vegetables as much as possible.

Moreover, if the kang is heated, it can avoid exposing the vegetables to the sun and will not be converted into vitamin C. As for oxygen, heating in the stove indoors will definitely consume a lot of oxygen to avoid oxidation of vitamins in the vegetables. Of course, when people take processed vegetables, it is best to open doors and windows to avoid hypoxia and suffocation...

Although I have never been exposed to dehydrated vegetables made by this heat-drying technology, Marin still vaguely knows that there is another "lower" dehydrated vegetable, which is said to have a great nutritional loss.

But for Marin, nutritional loss is not a problem, the most important thing is to have it!

Just like the backward poor country in later generations, the first thing they should pursue is not high technology, but the problem of existence and non-existence. If you practice low-level things, just pursue top-level high technology directly. Isn’t this nonsense?

Why can China develop? In addition to China having rich coal resources, it has a complete but backward industrial system. Then, there is no problem in improving this backward but complete industrial system.

Many African countries in later generations did not understand this and blindly pursued high-end and learning technology. As a result, they would not understand it even after learning it, which was meaningless. However, China gradually improved from the original basis, and even introduced a large number of production lines eliminated from abroad. Although it seemed ridiculous, those outdated production technologies were more suitable for China's learning and improvement needs. Then, decades later, China, which had absorbed enough various technologies, began to explode in technology...

Marin suddenly felt that although the dehydrated vegetables made with this heat-drying technology may have a lot of losses, there must be a lot of leftovers. As long as you eat more of these dehydrated vegetables, the crew will definitely stay away from scurvy.

...

What? You said it's good to eat canned food? Please, the canned food in Marin's era uses high-temperature steaming technology, and vitamin C is very damaged. Even if it is canned fruit, only a small part of vitamin C is left. Therefore, it's better to dehydrate vegetables.

Moreover, dehydrated vegetables can be bagged. Unlike canned fruits and vegetables, they need to be bottled. These days, there are no plastic bottles and aluminum cans, and only glass bottles can be used to pack cans. Glass bottles are fragile and need to be fixed in wooden boxes. This is very troublesome, expensive, and also takes up space.

However, if you use bagged vegetable leaves, it is very convenient to package dehydrated vegetables in oil paper bags, because the vegetable leaves wrapped in oil paper bags can accumulate at will. Unlike glass bottles, you need to fix the wooden boxes before you can stack them. Not to mention wasting space, you also need a large number of wooden boxes. If you use oil paper bags, with the current Beihai Guo papermaking technology, the cost is much lower than using wooden boxes and glass bottles.

...

In addition, the processing of dehydrated vegetables can also have technical barriers. At least, other countries do not know that dehydrated vegetables must be protected from light, nor do they know that the temperature must be lower than 80 degrees during dehydration. If it is higher than 80 degrees, vitamin C will be destroyed.

In this way, even if other countries imitate Beihai, they just don’t know the key points. They rashly use dried vegetable leaves as dehydrated vegetables, or use high temperatures above 80 degrees to dry vegetables. The dehydrated vegetables made in this way are actually worthless. Because vitamin C is destroyed...

...

After having an idea, Marin built a dehydrated vegetable processing base in a confidential manor outside the city.

The base uses the method of heating kang with an indoor stove to increase the indoor temperature to about 70 degrees (there is a mercury thermometer to monitor the temperature). Then, put the vegetables on the kang and flip them regularly. Dry them in medium and high temperatures, and the drying time. After several days of attempts, it was finally set to more than 10 hours.

After the vegetables are dried, they will be put into an oil paper bag, then heat it on another kang at medium and high temperature to sterilize it, and then take the opportunity to seal it with glue to isolate the air.

In this way, a bag of dehydrated vegetables will be processed. It can then be supplied in large quantities to the crew of the Great Navigation and the army during the war.

When eating, you just need to tear open the oil paper bag and soak it in water for a while, and you can eat it raw...

...

What? You said you want to stir-fry? Sorry, after stir-frying, the loss of vitamin C is too great. If you want to intake vitamin C, it is best to eat it raw.

Moreover, in this era, Europeans were used to eating raw vegetables. But fruits were boiled in water instead...

So, don’t worry that the crew members are not used to lettuce, they have eaten since childhood!

The dehydrated vegetables processed by the heat-drying technology can be stored for more than a year after being sealed and packaged. In this way, the crew members of the large sailing will eat vegetables halfway through.

As for the processing cost of dehydrated vegetables? The cost of oil paper bags is not expensive at the Cape Breton Island paper mill in Canada, and Marin is not short of coal for heating kangs. Compared with the big navigation industry, this consumption is nothing...

Even if the dehydrated vegetables with thermal drying technology consume a lot of vitamin C, there is no problem if you eat too much. After all, vegetable leaves wrapped in oil paper bags can accumulate like mountains without worrying about the broken glass bottle or something.

At this point, the cabins of the Beihai Kingdom's ocean-going ships were filled with oil paper bags filled with dehydrated vegetables. While sailing, the crew members ate bread while eating dehydrated vegetables soaked in water, which was much more convenient than bringing canned food.

For the raw materials for making dehydrated vegetables, Marin tentatively uses cabbage, cabbage and lettuce. Especially cabbage, the yield per mu is high and the cost is low. In this way, the dehydrated cabbage produced is not expensive even if it is open to the crew to eat. It is even cheaper than soaking lemon leaves in water...

Then, Marin will set up dehydrated vegetable processing centers in Cuba, Panama and Keelung, where the sailing relay stations are located. The ship can supply dehydrated cabbage at any time. In this way, the crew members will not worry about vitamin deficiency...
Chapter completed!