MPM MSG-11, Руководство пользователя

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DRYING OF FRUIT AND MUSHROOMS
1.
Thoroughly wash the fruit or mushrooms.
2.
Remove all stones, decayed parts etc..
3.
Cut the fruit or mushrooms. in a manner enabling their freely arrangement between indi-
vidual sieves.
4.
Dry the fruit or mushrooms until desired effect is achieved at about 55 °C-65 °C.
DRYING OF VEGETABLES
1.
Thoroughly wash the vegetables.
2.
Remove all stones, decayed parts etc.
3.
The vegetables with long cooking time should be pre-treated with steam.
4.
In order to do it, place the vegetables on sieve or strainer above the pot with boiling water for
1-5 minutes. The throw them into cold water and allow to dry.
5.
In case of paraboiling, place the vegetables in boiling water for 1-2 minutes and in cold water
thereafter.
6.
Vegetables should be dried at a temperature of 50 °C-55 °C.
DRYING OF HERBS
1.
The drying of young leaves only is recommended.
2.
Do use paper bags for storage of dried herbs, because their smell and fat will be absorbed
by paper.
3.
Store in cool and dark place.
4.
To dry herbs, place them on the tray
②
and set temperature to approx. 40°C.
DRYING OF MEAT AND FISH
1.
Prior to commencement of drying remove fat from meat and cut (preferably into longitudi-
nal pieces like ribbons) and marinate for 6-8 hours.
2.
Dry (65 °C-70 °C) continuously until desired effect is achieved.
3.
Fish to be used for drying shall be extremely fresh.
4.
Clean the fish and eliminate all bones.
5.
Then sprinkle with lemon juice and immerse in salt solution in water.
DRYING OF FLOWERS
1.
Preferably select the flowers which are not fully open.
2.
Cut into pieces.
3.
Dry (about 40 °C) continuously until desired effect is achieved.
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