ENGLISH
ENGLISH
6
7
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, asparagus,
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
Dryness test
Time,
hours
(approx.)
Broccoli
Trim and cut. Steam tender,
About 3 to 5 min.
brittle
6-20
Cabbage
Trim and cut into 1/8-inch
strips. Cut core into 1/4-inch
strips
leathery
6-14
Cauliflower
Steam blanch until tender.
Trim and cut
leathery
6-16
Celery
Cut stalks into 1/4-inch slices
brittle
6-14
Chives
Chop
brittle
6-10
Cucumber
Pare and cut into 1/2-inch
slices
leathery
6-18
Eggplant/
Squash
Trim and slice 1/4-inch to
1/2-inch thick
brittle
6-18
Garlic
Remove skin from clove
and slice
brittle
6-16
Hot peppers
Dry whole
leathery
8-14
Mushrooms
Slice, chop, or dry whole
leathery
6-14
Potatoes
Slice, dice or cut. Steam
blanch 8 to 10 min.
brittle
8-30
Rhubarb
Remove outer skin and
cut into 1/8-inch lengths
no moisture
8-38
Spinach
Steam blanch until wilted
brittle
6-16
Tomatoes
Remove skin. Cut in
halves or slices
leathery
8-24
Zucchini
Slice into 1/4-inch pieces
brittle
6-18
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).
It is recommended to marinate meat before drying to keep natural flavor
to the meat and also to tenderize it. The marinade
should contain salt, which helps extract water from the meat and also
helps preserve it.
Standard marinade:
1/2 cup of soy sauce / 1-1/4 tea spoon of salt / 1/2 cup soy sauce
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
Teriyaki marinade
1 cup of Teriyaki sauce
1 teaspoon of mashed garlic
Mix all the ingredients well.
POULTRY
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.
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
until fish is flaky).
Dry approximately 2-8 hours or until all moisture has been removed.
