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• 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 it 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 place hot and even warm products
into containers for its futher storage.
PRELIMINARY PREPARING OF THE FRUITS
Preliminary preparing of the fruits saves its natural color, taste an
flavor.
Below you can see some useful recommendations how is better to
prepare fruits for drying:
Take 1/4 glass of juice (natural preferably).Remember that the juice,
which you take, should correspond to 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.
TABLE OF PREPARING THE FRUITS FOR FRYING
Name
Preparing
Condition
after drying
Duration of
drying(hours)
Apricot
Slice it and take out
the pit
Soft
13-28
Orange peel
Cut it to long stripes
Fragile
6-16
Pine
apple(fresh)
Peel it and slice into
pieces or square
parts
Hard
6-36
EN
Summary of Contents for FDB-5320
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