E N G L I S H
E N G L I S H
8
9
above, have fact-finding character. Customer preferences of fruit drying
might not be the same as shown in the table above.
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 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.
Vegetables pretreatment table.
Name
Preparation
Dryness test
Time, hours
(approx.)
Artichokes
Cut into 1/3-
inch strips. Boil
about 10 min-
utes
brittle
6-14
Asparagus
Cut into 1-inch
pieces.
brittle
6-14
Beans
Cut and steam
b l a n c h u n t i l
translucent
brittle
8-26
Beets
Blanch, cool,
r e m ove t o p s
a n d r o o t s .
Slice
brittle
8-26
Name
Preparation
Dryness test
Time, hours
(approx.)
Brussels
sprouts
C u t s p r o u t s
from stalk Cut
in half length-
wise
crispy
8-30
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
Carrots
Steam until ten-
der. Shred or
cut into slices
eathery
6-12
Cauliflower
Steam blanch
u n t i l t e n d e r.
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
E N G L I S H
E N G L I S H
10
11
Name
Preparation
Dryness test
Time, hours
(approx.)
Hot peppers
Dry whole
leathery
8-14
Mushrooms
Slice, chop, or
dry whole
leathery
6-14
Onions
Slice thinly or
chop
brittle
8-14
Peas
Blanch for 3 to
5 minutes
brittle
8-14
Peppers
Cut into 1/4-
inch strips or
rings. Remove
seeds
brittle
4-14
Potatoes
Slice, dice or
c u t . S t e a m
blanch 8 to 10
min.
brittle
6-18
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
Note:
time and methods of vegetables pretreatment, showed in the
table above, have fact-finding character. Customer preferences of veg-
etables drying might not be the same as shown in the table above.
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 soy sauce
1 clove garlic, mashed
2 table spoons of brown sugar
2 table spoons of ketchup
1/2 cup Worcestershire sauce
1-1/4 tea spoon of salt
1/2 tea spoon of onion powder
1/2 tea spoon of pepper
Mix all 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.
MEAT/GAME
Cook (roast or steam), cut into small cubes and place in the appli-
ance.
Dry approximately 2-8 hours or until all moisture has been
removed.
