Summary: This paper summarizes the current situation of vegetable processing in China. In response to the limitations of the supply period of fresh vegetables, the emergence of processing technology for freeze-dried vegetables provides a guarantee for the public to eat fresh vegetables, and prospects for the application of freeze-dried products. 1 Current status of vegetable processing in China At present, most of the vegetable bags used in instant noodles in China use hot air drying technology, and the exported garlic chips are also processed by hot air drying technology. In terms of vegetable processing, the existing methods mainly include dehydration, refrigeration and air conditioning, and the processing methods of dehydrated vegetables include freezing and hot air drying methods. Among them, the most common processing method is atmospheric hot air drying. Although the production cost of the product processed by hot air drying is low, most of the nutrients are lost during the processing, and the rehydration is also poor. With the gradual improvement of people's living standards, the requirements for food have also increased. Therefore, freeze-dried vegetables have begun to be used in instant noodles [1]. Generally, domestic vegetables are harvested directly from the field and sent to the farmer's market for trading. The freshness of the vegetables is determined by the time from the harvest to the table of the residents. The vegetables that need to be exported are generally refrigerated, hot air dried or airlifted, so shortened. The transportation time or the change of preservation technology can improve the preservation period of vegetables, while the green leaf vegetables are poor in quality after being dried by hot air, and the rehydration is not good. Compared with cold storage and hot air technology, the vegetables treated with freeze-drying technology can adapt to long-term transportation, greatly extend the storage period, the nutritive value will not be lost, and the rehydration is better, which has a good development prospect. 2 freeze-dried vegetable processing products Vegetables made by freeze-drying technology can retain the original color, taste, aroma and shape of the vegetables to a large extent, and can preserve the original protein and vitamins and other nutrients in the vegetables [2]. Freeze-dried vegetables are prepared by processing fresh vegetables and then freezing them for a short period of time. After reaching the required temperature, the heat is supplied and kept in a vacuum state. At this time, the ice does not turn into water, but is sublimated into gaseous water vapor. Freeze-dried products. The method of reconstituting lyophilized vegetables is relatively simple, and it can be put into cold water for a few minutes to restore the original. Compared with other dehydrated foods, freeze-dried vegetables can maintain the original nutrients, shape, color and taste, and have better rehydration. The principle is that some heat-sensitive substances are not easily oxidized under low temperature and vacuum conditions, and the loss of color and aromatic substances is better preserved. In addition, freeze-dried vegetables with low moisture content can inhibit the growth of microorganisms so that they can be stored for a long time. 3]. The reason why the freeze-dried vegetables have better rehydration is that the shape of the frozen vegetables is relatively fixed, the ice crystals are finely sandwiched in the middle of the materials, and the ice crystals are directly sublimated, the water molecules are volatilized from the inside to the outside, the solute is still in the same place in the materials, and the water vapor after sublimation Direct escape from the material does not destroy the structure of the original material. Because the product produced in this way has a moisture content of only 5%, light weight and good quality, the operating cost is greatly reduced, and the freeze-dried product does not need to be refrigerated. After sealing, it can be used in a normal temperature environment. Save for a long time, usually does not deteriorate in 3~5 years. The existing freeze-drying process is to freeze the vegetables and then use the drying chamber for sublimation dehydration. The most important equipment in the freeze-drying process is the drying chamber. Other auxiliary systems include vacuum equipment, refrigeration equipment and heating equipment. Drying bin and quick freezing are the most energy-intensive parts, and the largest part of the investment. Therefore, the key to freeze-dried vegetable processing is vacuum drying equipment. 3 application prospects of freeze-dried vegetables Freeze-dried products are popular among many foreign consumers, and are high-grade dehydrated products, and now freeze-dried foods are gradually being applied to many different fields of the food processing industry [4]. In the field of soup, the various soups prepared with the freeze-dried vegetables are easy to prepare, and can be added with boiling water, which is nutritious and delicious. It is convenient for rice and instant noodles. It is also processed with freeze-dried carrots, shallots, parsley and freeze-dried shrimps, diced meat, eggs, etc. It has good rehydration and maintains the original color and fragrance. In the field of granule vegetables, it is generally reasonable to match the nutritious vegetables needed by the human body. It is processed into granules by freeze-drying technology. The vegetables processed by this method contain natural vitamins, chlorophyll and trace elements necessary for the human body, and are especially suitable for children and the elderly. And the daily consumption of the patient. In the field of instant beverages, we have developed instant vegetable juices that are easy to maintain, have a long shelf life, and are easy to drink. In the field of powder vegetables, powdered vegetables or vegetables are made into powder, and then added to ordinary flour to make fruit or vegetable noodles, cakes and the like. At present, due to the deteriorating global environmental conditions, the abuse of additives in food is increasing, and people's awareness of self-protection is increasing. Therefore, the food industry is now developing and the status of green food is getting higher and higher. Convenience foods are gradually becoming popular. In today's society, people's life is getting faster and faster, and the number of trips is increasing. Therefore, foods that are easy to carry have become the new darlings [5]. In addition, canned foods and preserved foods can lead to nutrient loss and carcinogenic factors. Health foods are becoming more and more popular. Among them, freeze-dried foods are green, convenient and health-care products, which are in line with the current trend of food development. references [1]Chen Zhihua. Prospects for freeze-dried vegetables are promising [J]. Food and Food Industry, 2003 (3): 7. [2]Chen Zhihua, Chen Pengxu.Application of Freeze Drying Technology in Vegetable Processing[J].Cereal and Food Industry, 2004 (3):10. [3] Kong Fanzhen. Prospects for the development of freeze-dried vegetables at home and abroad [J]. Xinjiang Agricultural Science and Technology, 2005 (2): 6. [4] Sun Tianren. Freeze-dried vegetables have high profit and good prospects [J]. Agricultural Knowledge, 2004 (1): 11. [5] Zhu Liqiang, Jiang Huiliang. Processing of freeze-dried foods [J]. Cold Drink and Quick Frozen Food Industry, 1995 (1): 13. Pharmaceutical Prefilled Syringes, we are the specialist of prefilled Syringes, prefilled Syringes With Needle, wholesale high-quality products of Glass Prefilled Syringe R & D from China.Finished prefilled syringes can meet the FDA`s authorised 14-day sterility test and bagging with ETO Sterilization.We have the perfect after-sales service and technical support. 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