Vegetable processing has a long history in China. For example, the production of bean paste began in the Western Han Dynasty, and there were many kinds of pickles before the Five Dynasties. For example, the "Liubiju" sauce garden in Beijing has a history of more than 500 years, which shows that China has traditional vegetable processing habits. Traditional vegetable processing is divided into two categories: pickles and dried vegetables. Pickled vegetables such as mustard tuber, winter vegetables, dried plums, pickles, pickles, etc. Dried vegetables can be divided into natural dried vegetables and artificial dried vegetables. Natural dried vegetables: Almost all kinds of vegetables can be dried in the sun or in the shade. This method is simple and widely used. Dehydrated vegetables are artificially dried vegetables by modern technology, which have been widely used in developed countries and developed rapidly in China in recent years. They are mainly used for export, accounting for 2/3 of the total output of dehydrated vegetables in the world. At present, the main dehydrated vegetables in China are onion, garlic, carrot, mushroom, ginger, cabbage, cauliflower and string beans, which enjoy a high reputation in the international market. In addition, canned processed vegetables have also developed rapidly, mainly including tomato sauce, plastic tomatoes, bamboo shoots, kidney beans, mushrooms, peas, asparagus and so on. Among them, the output of canned tomatoes produced in Xinjiang Uygur Autonomous Region of China is close to that of the United States and Italy, ranking third in the world. In addition, there are food such as vegetable juice and vegetable biscuits (week, 200 1).