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Vacuum freeze drying of tremella soup
The essence of vacuum freeze drying of Broth of white fungus is to first boil it into soup, then freeze it at low temperature, and finally vacuum sublimation dehydration. It is more difficult to make than tremella pieces, because Broth of white fungus contains polysaccharide, gum and sugar, high viscosity, many solids, easy to collapse, stick to the plate, and slow rehydration. In terms of craftsmanship, it is necessary to control the "boiling concentration, plating thickness, pre freezing permeability, sublimation rate, and analytical endpoint" in a series.
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