Omcan SSFD10, Инструкция по эксплуатации

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5
Operation
PRE-TREATMENT OF FOODS
Pre-treated foods store more taste and have better presentation than non-treated foods. Listed below are
several pre-treatment methods:
• Remove any pits, skin or cores.
• Shred, slice or dice the food uniformly. Slices should be between 1/4” (0.6 cm) and 3/4” (1.9 cm) thick.
Meats should be cut no more than 3/16” (0.5 cm) thick.
• Steam or roast meat to 160˚F (71°C) and poultry to 165˚F (74°C) as measured with a food thermometer
before dehydrating.
• The temperature must be between 130-140˚F (55-60°C) throughout the drying process.
• Full attention must be given when using the Dehydrator, especially when drying fish. All foods must be
cleaned and meat must be de-boned and free of blood. Steam or bake the fish at 200˚F (93°C) until flaky
before dehydrating.
• Soak cut fruit in either lemon or pineapple juice for a few minutes before placing on the Dehydrating Trays.
• If using an ascorbic acid mix: Dissolve approximately 2-3 tablespoons into 1 quart (1 liter) of water. Soak
the fruit slices in the solution for 2-3 minutes, then place on the Dehydrating Trays.
• Fruits with a wax coating (figs, peaches, grapes, blueberries, prunes, etc.) should be dipped in boiling
water to remove the wax.
• Blanching can also be used:
1. WATER BLANCHING: Use a large pan; fill it half with water. Bring water to a boil. Place food directly into
boiling water and cover. Remove after three minutes. Place food on the Dehydrating Trays.
2. STEAM BLANCHING: Using steamer pot bring 2-3” (5-7 cm) of water to a boil in bottom section. Place
food in steamer basket and steam for 3-5 minutes. Remove steamed food and arrange on Dehydrating
Trays.
Fruits and Vegetables will rot during the drying operation and in storage unless the produce is pretreated.
Blanching can be used in the pretreatment of vegetables to help preserve it. Pre-treating helps keep flavor
during storage and is easier to cook after drying. To prevent undesired rotting, the fruit may be pretreated by
blanching or by a suitable dipping. Fruits and vegetables may be dipped in the following:
• Lemon or Pineapple Juice. Fruit can be sliced right into the juice. Remove the fruit after a couple of
minutes. Fruits can be dipped in Jell-O powders, lime or orange juice, spices or honey. Sprinkle with
cinnamon or coconut to add more flavor.
• Sodium Bisulfite: Ask pharmacist for food safe (USP) grade only. 1 teaspoon of sodium bisulfite should be
dissolved in a quart of water. Dip the fruit in the solution for 1-2 minutes.
• Table Salt: Mix about 6 tablespoons in a pint of water. Dip for minute or two then dry.
• Water or Steam Blanching: Fruits with tough skins (grapes, prunes and small dark plums, cherries, figs,
and some berries) should be water-blanched to crack the skins. Water inside will evaporate faster during
drying.
• Syrup Blanching: This will help retain the color of fruits while adding a sweet taste.
DEHYDRATING JERKY
To dehydrate strips of meat or ground meat formed into strips.