The three major trends in vegetable processing

1) It is a vegetable candied fruit. Carrot quail, pumpkin pods, tomato pods, sweetpotato pods, etc. have been published, and even watermelon rinds and peppers have been added to the ranks of raw materials. The sweet candied vegetables are slightly sweet, slightly sour, slightly spicy, slightly salty, full of nutrition, and unique in flavor. They are loved by consumers. (2) It is a sudden rise of vegetables. The most representative of these are vegetable breads made from flour and vegetable juices and mud and baked, such as carrots, spinach, parsley, peas, and onion breads. These are the ideal instant foods. In some regions, breads, squash, fungus, shiitake mushrooms, and other vegetable breads have been newly developed and have therapeutic effects on certain diseases. In addition, biscuits with different pureed vegetables and vegetable juices, baked cakes, and sweets have also been listed. Due to the scientific ingredients and different tastes, the sales prospects are promising. (3) Vegetables and beverages are in the ascendant. Tomato, carrot, celery, cabbage and other beverages mixed with lactic acid cheese are the best-selling commodities in some Western developed countries today. Vegetables and tea, coffee, milk prepared dish coffee, dish-flavored cheese, tomato tea and vegetable juice beer, etc., in the international market trade volume increased year by year. In the country, inexpensive carrot juice has become the new darling of the market. The cool, nourishing watermelon juice, melon juice, etc. are increasingly favored by consumers, adding a new flavor to the increasingly prosperous beverage market.