The Rise of the European Emperor

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, the leaves are full as ever.

"Is this just dehydrated vegetables? No, I remember that dehydrated vegetables have a low-temperature freezing link..." Marin was a little puzzled.

But Marin didn't know that dehydrated vegetables actually have two factions: hot air drying and freeze vacuum drying. And what he remembered happened to be the method of freeze-vacuum drying. Most of the products sold in the freezer section of supermarkets in later generations are like this. Because, dehydrated vegetables after freeze vacuum drying, the nutrient loss is very low. After soaking in water, the original nutrients, including vitamins, can be fully restored.

However, freeze-vacuum drying technology only appeared in the 20th century. At that time, there was mature freezing technology. Marin remembers that when dehydrated vegetables are processed, a low temperature of minus 30 degrees is required.

However, before the emergence of freeze-vacuum drying technology, there is actually a hot air drying technology for dehydrated vegetables!

This technology appeared very early, and it has a prototype in ancient times. In modern times, it has become more mature. During the American Civil War, for example, dehydrated vegetables were abundantly supplied in the military.

However, the dehydrated vegetables produced by this thermal drying technology suffer a lot of nutrient loss, especially the loss of vitamins. Therefore, later generations were gradually eliminated. After all, the freezing technology of later generations has been very developed, and there is no need for such outdated things at all. There are various refrigerated transport vehicles on the road, and there are also refrigerated container ships on the sea.

Marin has not been exposed to the dehydrated vegetables in the early stage, and naturally does not know the dehydrated vegetables of thermal drying technology. After all, it was the 1990s when he started to remember. At that time, the transportation industry was developed, and there were greenhouse vegetables everywhere. If you want to buy vegetables, go directly to the vegetable market to buy fresh ones, without having to consider any dehydrated vegetables at all.

So, he doesn't know much about vegetables. When I became independent after working, I came across some freeze-dried dehydrated vegetables in the supermarket. Because there is a refrigerator in his place. Frozen dehydrated vegetables can be stored for several months, which is most suitable for an otaku like him. Moreover, he usually does not have time to go to the vegetable market to buy food at get off work, and the vegetable market is closed after work. Therefore, it is very convenient to buy such frozen dehydrated vegetables that can be kept for several months.

But in ancient times, there must be no refrigerator. Therefore, dehydrated vegetables with thermal drying technology are king.

However, Marin remembers that vitamin C is very delicate. It is afraid of sunlight, heat, oxidation, and salt. Therefore, Marin did not think of using hot air drying technology to produce dehydrated vegetables before. Mainly, in his cognition, dryness is exposure to the sun. And the vitamin C in vegetables will be lost as soon as it is exposed to the sun, so it is meaningless. After all, dehydrated vegetables are the most suitable for big sailing, and also suitable for marching and fighting. But if there is no vitamin C, the meaning of vegetables is not great, similar to pickles.

However, today's mischief by the naughty little Ma Yun made Marin suddenly realize that there seems to be a dehydration processing method that does not destroy vitamin C as much as possible...

...

Is vitamin c afraid of high temperature? This is not a problem. Isn't it 80 degrees? The kang temperature is not high. Even without a quilt, the surface of the bare heated kang is at a maximum of forty or fifty degrees, 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 by sunlight. As for oxygen or something, heating the stove indoors will definitely consume a lot of oxygen and avoid the oxidation of vitamins in vegetables. Of course, when people take processed vegetables, it is best to open doors and windows to avoid hypoxia and suffocation...

Although he has never been exposed to dehydrated vegetables made by this thermal drying technique, Marin still vaguely knows that there is another "lower" dehydrated vegetable, which is said to lose a lot of nutrients.

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

Just like the backward and poor countries in later generations, what it should first pursue should not be high technology, but the question of what is and what is not.

You don't have any low-level stuff to practice, so you just pursue top-level high-tech. Isn't this nonsense?

Why Huaxia can develop? In addition to China's abundant coal resources, China itself has a complete but backward complete industrial system. Then, there is no problem in improving on this backward but complete industrial system.

However, many African countries in later generations did not understand this, and blindly pursued the lofty ideals. To learn technology, one must go to virtue. As a result, it is meaningless to learn but not to learn. On the other hand, Huaxia has gradually improved from the original basis, and even introduced a large number of production lines that were eliminated from abroad at the beginning. Although it seems ridiculous, those outdated production technologies are more suitable for the needs of Huaxia's learning and improvement. Then, a few decades later, Huaxia, which had absorbed enough various technologies, began to explode in technology...

Marin suddenly felt that although the dehydrated vegetables made by this thermal drying technology may have lost a lot of vitamin C, there must be a lot of surplus. As long as you eat more of this dehydrated vegetable, the crew will definitely stay away from scurvy.

...

What? You say canned food is good too? Come on, Marin's canned food in this era uses high-temperature cooking technology, and vitamin C damages a lot. Even if it is canned fruit, it is estimated that there is only a small amount of vitamin C left. Therefore, it is better to dehydrate vegetables.

Also, dehydrated vegetables can be bagged. Unlike canned fruit and vegetables, it needs to be bottled. There are no plastic bottles and aluminum cans these days, and only glass bottles can be used for canning. The glass bottle is fragile and needs to be fixed with a wooden box, which is very troublesome, expensive, and takes up space.

But if you use bagged vegetable leaves, use oil paper bags to package dehydrated vegetables, which is very convenient for transportation. Because the vegetable leaves packaged in oil paper bags can be piled up at will. Unlike glass bottles, they need to be fixed in wooden boxes before they can be stacked. Not to mention the waste of space, but also need a lot of wooden boxes. With oil-paper bags, the current Beihai country papermaking technology costs much less than 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 below 80 degrees when dehydrating. If it is higher than 80 degrees, vitamin c will be destroyed.

In this way, other countries can imitate Beihai, as long as they don't know the main points. Recklessly use sun-dried leaves as dehydrated vegetables, or dry vegetables at high temperatures over 80 degrees. The dehydrated vegetables produced in this way are actually worthless. Because, vitamin c has been destroyed...

...

With an idea, Marin built a dehydrated vegetable processing base in a secret estate outside the city.

The base adopts the method of kang heating and indoor stove to raise the indoor temperature to about 70 degrees. Then, put the vegetables on the heated kang and turn them regularly. Dry at medium and high temperature while drying time. After several days of trying, I finally settled on more than 10 hours.

After the vegetables are dried, they will be put into oil paper bags, and then heated at medium and high temperature on another kang for sterilization, and then sealed with glue to isolate the air.

In this way, a bag of dehydrated vegetables is processed. Then, it can be supplied in large quantities to sailors of great voyages, and armies in times of war.

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

...

What? You say fry? Sorry, the loss of vitamin c is too great after frying. To get vitamin C, it is best to eat it raw.

Moreover, in Europe in this era, Europeans are also accustomed to eating raw vegetables. But the fruit, in turn, is boiled in water...

So, don't worry that the crew members are not used to lettuce, they grow up eating like this!

The dehydrated vegetables processed by thermal drying technology can be stored for more than a year after being sealed and packaged, as long as they are properly stored. In this way, the sailors of the big voyage can eat vegetables in the middle.

As for the processing cost of dehydrated vegetables? The cost of oil paper bags is not expensive in the Cape Breton Island paper mill in Canada, and Marin has no shortage of coal for heating the kang. Compared with the big sailing business, this consumption is nothing...

Even if the dehydrated vegetables dehydrated by the thermal drying technology lose a lot of vitamin C, there is no problem if you eat too much. After all, vegetable leaves packaged in oil paper bags can pile up like mountains without worrying about broken glass bottles.

So far, in the future ocean-going ships of the North Sea, the cabins are filled with oil-paper bags containing dehydrated vegetables. During the voyage, the crew members nibbled bread and ate dehydrated vegetables soaked in water, which was more convenient than carrying any canned food.

As for the raw materials for making dehydrated vegetables, Marin tentatively uses Chinese cabbage, cabbage and lettuce. Especially Chinese cabbage, the yield per mu is high and the cost is low. In this way, even if the dehydrated Chinese cabbage produced is openly supplied to the crew, the cost is not high. Even cheaper than soaking lemon leaves in water...

Then, Marin will also set up dehydrated vegetable processing centers in Cuba, Panama and Keelung at the nautical relay station. Dehydrated Chinese cabbage can be replenished at any time as the boat passes by. That way, the crew doesn't have to worry about vitamin deficiencies...

Later, there was a popular saying in the nautical circle of Beihaiguo that one cabbage a day keeps away from scurvy...

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