Ves Electric FD-115 Manual De Instrucciones página 4

PRETREATMENT OF VEGETABLES
1. Blanching is a hot steam, boiling water or oil treatment for conserva-
tion (drying). It is recommended for green beans, cauliflower, broccoli,
asparagus and potatoes. Since these vegetables are often used in first
and second courses, blanching will keep their natural color.
How to blanch: place prepared vegetables in a pot of boiling water
for 3 - 5 minutes only. Strain and pat dry and place vegetables in
the dryer.
2. Placing vegetables in lemon juice for approximately 2 minutes will add
a hint of lemon flavor to such vegetables as green beans,
etc.
Note: time and methods of vegetables pretreatment, showed in the
table below have character of recommendation. Customer prefer-
ences of vegetables drying might not be the same as shown in
the table.
Vegetables pretreatment table
Name Preparation
Broccoli Trim and cut. Steam tender,
About 3 to 5 min.
Cabbage Trim and cut into 1/8-inch
strips. Cut core into 1/4-inch
strips
Cauliflower Steam blanch until tender.
Trim and cut
Celery Cut stalks into 1/4-inch slices
Chives Chop
Cucumber Pare and cut into 1/2-inch
slices
Eggplant/ Trim and slice 1/4-inch to
Squash 1/2-inch thick
Garlic Remove skin from clove
and slice
Hot peppers Dry whole
E NG L I S H
Dryness test
brittle
leathery
leathery
brittle
brittle
leathery
brittle
brittle
leathery
6
Mushrooms
Potatoes
Rhubarb
Spinach
Tomatoes
asparagus,
Zucchini
PRETREATMENT OF MEAT, FISH, POULTRY AND GAME
Pretreatment of meat, fish, poultry and game is imperative to use and
necessary for customer's health saving. For effective drying use only very
lean meats (without fat).
Time,
It is recommended to marinate meat before drying to keep natural flavor
hours
to the meat and also to tenderize it. The marinade
(approx.)
should contain salt, which helps extract water from the meat and also
helps preserve it.
6-20
Standard marinade:
1/2 cup of soy sauce / 1-1/4 tea spoon of salt / 1/2 cup soy sauce
6-14
1 clove garlic, mashed / 2 table spoons of brown sugar
2 table spoons of ketchup / 1/2 teaspoon of onion powder
1/2 teaspoon of dried pepper
6-16
Teriyaki marinade
1 cup of Teriyaki sauce
1 teaspoon of mashed garlic
6-14
Mix all the ingredients well.
6-10
POULTRY
6-18 All poultry must be cooked before drying. Steaming or roasting are the
best methods.
Dry approximately 2-8 hours or until all moisture has been removed.
6-18
FISH
It is recommended to steam the fish before dehydrating or to bake it
(pre-heat your conventional oven to 200°C and bake for 20 minutes or
6-16
until fish is flaky).
Dry approximately 2-8 hours or until all moisture has been removed.
8-14
E N G L IS H
Slice, chop, or dry whole leathery
Slice, dice or cut. Steam
blanch 8 to 10 min.
Remove outer skin and no moisture
cut into 1/8-inch lengths
Steam blanch until wilted
Remove skin. Cut in leathery
halves or slices
Slice into 1/4-inch pieces
7
6-14
brittle 8-30
8-38
brittle 6-16
8-24
brittle 6-18