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Fruit pretreatment table
Name
Preparation
Dryness
test
Time, hours
(approx.)
Apples
Pare, core and cut
slices or rings
pliable
5-6
Artichokes
Cut into 1/8-inch
strips
brittle
5-13
Apricots
Сut in halves or in
slices, remove pit
pliable
12-38
Bananas
Peel and cut into
3-4 mm slices
crisp
8-38
Cherries
Pitting is optional,
or pit when 50% dry
leathery
8-34
Cranberries
Chop or leave whole
pliable
6-26
Dates
Pit and slice
leathery
6-26
Figs
Slice
leathery
6-26
Grapes
Leave whole
pliable
8-38
Nectarines
Cut in half, dry with
skin side down. Pit
when 50% dry
pliable
8-26
Orange Rind
Peel in long strips
brittle
8-16
Peaches
Pit when 50% dry.
Halve or quarter
with cut side up
pliable
10-34
Pears
Peel and slice
pliable
8-30
Strawberries
Cut into 3/8-inch
slices, other berries
whole
no moisture
8-26
Note: time and methods of fruit pretreatment, showed in the
table above, have fact-finding character. Customer prefer-
ences of fruit drying might not be the same as shown in
the table above.
FRUIT ROLLS
apples - 300 g / cranberries - 230g
sugar - 56 g / water - 250 ml
Wash apples/berries, peel the apples, delete
seeds, chop. Add water and sugar to apples
and berries, cook for 30 minutes in the pot/
any of VES electric multicookers, and when
cooked blend them to make fruit puree.
Preparation.
Oil fruit roll tray with olive or sunflower oil
(this will help ready fruit rolls to split from
the tray easier), evenly spread the fruit puree over the
tray. The layer should not be more than 0.5 cm thick. Place the
roll tray on the upper tray that is covered with the lid with motor
and dry with the temperature 58°C about 3-4 hours, until puree
will perform into a dense elastic fruit roll.
If needed correct the
drying time.
It is recommended to check the product every hour.
Ready product should be elastic, not crispy, and should not have
wet places on it’s surface.
Detach fruit roll from the drying section when it is still warm
immediately after it has been cooked, wrap in food wrap or place
in poly bag and store in the vacuum container.
Some fruit have watery structure (small amount of fiber and big
amount of juice – for example - oranges). These fruit can be
combined with apples. You may also make fruit rolls of canned
fruits; they should be taken out of liquid and blended.
PRETREATMENT OF VEGETABLES
1. Blanching is a hot steam, boiling water or oil treatment for
conservation (drying). It is recommended for green beans, cauli-
flower, 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 veg-
etables in the magic 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: above tips are recommended but not imperative.
