Provided is a method for producing, at low cost and without the use of fillers, compact dehydrated vegetable blocks that are not prone to loss of shape, and that enable the flavor, texture and volume of the original vegetable to be obtained when reconstituted. This method for producing dehydrated vegetable blocks comprises the following steps in sequence: (1) a step 1 for obtaining semi-dried vegetables with a moisture content of 20 to 60 mass % by drying raw vegetables with a method other than vacuum freeze-drying (2) a step 2 for adjusting the water activity of the semi-dried vegetables obtained in step 1 to a range of 0.85 to 1.0 by letting the semi-dried vegetables stand for at least one hour in an airtight container a step 3 for molding the semi-dried vegetables that passed through step 2 into block shapes by pressing the vegetables at a pressure of 0.1 to 0.6 MPa for two to six seconds and (4) a step 4 subjecting the semi-dried vegetables molded into block shapes in step 3 to vacuum freeze-drying.本發明係提供一種形狀不易崩壞,復原時可獲得蔬菜原有的風味、口感以及體積之小型的乾燥蔬菜塊,不使用賦形劑且以低成本的方式製造之方法。本發明係一種乾燥蔬菜塊之製造方法,該製造方法係依序具有:(1)原料蔬菜藉由以真空冷凍乾燥以外之方法進行乾燥,得水份量為20~60質量%之半乾燥蔬菜之步驟1,(2)藉由將步驟1所得之半乾燥蔬菜靜置於密閉容器內1小時以上,調整半乾燥蔬菜之水份活性為0.85~1.0之範圍內之步驟2,(3)經步驟2之半乾燥蔬菜,藉由以0.1~0.6MPa之壓力進行加壓2~6秒,成型為塊狀之步驟3,(4)於步驟3中成型為塊狀之半乾燥蔬菜進行真空冷凍乾燥之步驟4。
