B. Pre-treatment of vegetable
1. Treat with steam, boiled water or oil, recommended for green beans, cauliflower,
broccoli, asparagus and potato.
2. Put the prepared vegetable into the boiled water for 3-5 minutes, drain it and put it
into the hopper.
3. Put the vegetable into lemon juice and soak for about 2 minutes.
C. Pre-treatment for meat and fish
1. Lean meat (without fat): It is suggested that it be salted to keep its natural flavor
and make it tender. There shall be salt in the meat to help exhaust its moisture and
keep it fresh.
Salting standard:
1/2 cup of bean sauce, 1 garlic, and mash it; 2 soup spoons of brown sugar, 2
soup spoons of tomato sauce, 1/2 cup of Worcestershire sauce, 1 and 1/4
teaspoons of salt, 1/2 teaspoon of onion powder, 1/2 teaspoon of pepper powder,
and mix all the above seasonings. Cut meat into small cubes and put them into
the machine. Drying time is about 2-8 hours till all the moisture evaporates.
2. Poultry meat:
All poultry meat shall be cooked beforehand prior to drying, and steam or baking is
the best way. Drying time is about 2-8 hours till all the moisture evaporates.
3.
Fish:
It is recommended to steam or bake before drying (bake in the oven for 20 minutes at
200°C). Drying time is about 2-8 hours till all the moisture evaporates.
D.
Vanilla and so on
Rinse with water and spin dry excessive moisture and remove stale leaves. Spread
the vanilla in the hopper in a loose way. Drying time is determined by different size
and kind, and it is about 2-6 hours.
E. Bread and so on
Cut it into small slices without crust. Spread them in the hopper in a loose way. Drying
time is about 30 minutes -2 hours.
F. Nut
Stone and rinse with warm water. Spread them on the hopper in a loose way. The
nuts can only be stored after they are cooled. There's oil content inside the nuts may
produce some rotting smell, so they shall be kept fresh in the refrigerator. When they
are needed, take them out and put in normal room temperature. Drying time is about
18-26 hours.
Chapter VI Cleaning and Maintenance
1. Prior to cleaning, cut off the power source for the electric dryer.
2. After the food is dried, clean the shelves with warm water with aid of soft cotton cloth,
and clean them with detergent for cleaning utensil, and wipe them off.
3. Do not clean the electric dryer with water current, or clean the bottom seat in the
water. Clean the surface of the dirty bottom seat with wet cloth.
4. Do not use detergent made of grinding material, metal brush or organic solvent.
5. Put the cleaned product in a cool and ventilated environment.
Chapter VII Trouble-shooting
Chapter VIII Packing List
Name of food
Artichoke
Asparagus
Beans
Beet
Brussels leaf
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chinese chives
Cucumber
Eggplant
Garlic
Pepper
Mushroom
Onion
Pea
Chili
Potato
Rhubarb
Spinach
Tomato
Pumpkin
Preparation
Cut into strips of 1/3 inch and cook for about 10 minutes
Cut into pieces of 1 inch
Cut open and steam to semi-transparent
Steam, cool, de-head and de-root
Pick leaves from stem
Cut open and steam soft forabout 3-5 minutes
Open and cut into strips of 1/8 inch
Steam soft and cut into thin strips or cut into pieces
Steam soft ad cut open
Cut into pieces of 1/4 inch
Cut open
Peel and cut into pieces of 1/2 inch
Cut into pieces of 1/4 inch, with thickness of 1/3 inch
Peel and cut into pieces
Use the whole
Cut into pieces or use the whole
Cut into pieces
Steam for 3-5 minutes
De-seed and cut into strips or circles of 1/4 inch
Cut into slices or dices and steam for 8-10 minutes
Peel and cut into pieces of 1/8 inch long
Steam to withered
Peel, cut into halves or pieces
Cut into piece of 1/4 inch
Criterion for drying
Crumbly
Crumbly
Crumbly
Crumbly
Crumbly
Crumbly
Tough
Ready-to-eat
Tough
Crumbly
Crumbly
Tough
Crumbly
Crumbly
Crumbly
Tough
Crumbly
Crumbly
Crumbly
Crumbly
Non-water
Crumbly
Tough
Crumbly
Time/hour
6-14
6-14
8-26
8-26
8-30
6-20
6-14
6-12
6-16
6-14
6-10
6-18
6-18
6-16
8-14
6-14
8-14
8-14
4-14
6-18
8-38
6-16
8-24
6-18
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