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Idiomas disponibles
Idiomas disponibles
STORAGE OF DRYING FRUITS
•
Containers for storage the dried products should be clean and dry.
•
For better storage of dried fruits use glass containers with metal lids and put it into a dark dry place
where the temperature should be 5-20 degrees.
•
During first week after drying it is better to check if ii is any moisture in container. If yes, it means that
products are not dried well and you should dry it again.
ATTENTION! Do not place hot and even warm products into containers for its further storage.
Preliminary preparing of the fruits saves its natural color, taste and flavor.
Below you can see some useful recommendations how is better to prepare fruits for drying:
Take ¼ glass of juice {natural preferably). Remember that the juice, which you take, should correspond lo the
fruit which you prepare. For example for preparing apples you should take apple juice.
Mix the juice with 2 glasses of water. Than immerse preliminary processed fruits {see "table of preparing the
fruits for drying") into prepared liquid for 2 hours.
Name
Apricot
Orange peel
Pine apple (fresh)
Pine apple {tinned)
Banana
Grapes
Cherry
Pear
Fig
Cranberry
Peach
Date-fruit
Apple
NOTICE: Time and ways of preliminary processing of the fruits which are described in the table only fact-finding.
personal preferences of customers can differ of the described in the table.
PRELIMINARY PREPARING OF THE FRUITS
TABLE OF PREPARING THE FRUITS FOR DRYING
Preparing
Slice ii and take out the pit
Cut it to long stripes
Peel it and slice into pieces
or square parts
Pour out the juice and dry ii
Peel it and slice to round
pieces (3-4 mm thickness)
No need to cut ii
It is not necessary to take
out the pit (you can take it
out when cherry is half-
dried)
Peel it and slice
Slice it
No need to cut
Cut into 2 pieces and take
out the pit when the fruit is
half-dried
Take out the pit and slice
Peel it, take out the heart,
slice it into round pieces or
segments
Condition after drying
Soft
Fragile
Hard
Soft
Crispy
Soft
Hard
Soft
Hard
Soft
Soft
Hard
Soft
Duration of drying
13-28
8-16
6-36
6-36
8-38
8-38
8-26
8-30
6-26
6- 2 6
10-34
6-26
05.06.07
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