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Variedad
Contenido de
agua (%)
Tratamiento previo / observaciones
Escaldar
(min.)
Nivel de desecación
Tiempo de desecación
(horas aprox.)
Alcachofas 87
Limpiar, cortar los corazones en mitades
2 - 4 2 4 - 5
Colior 89
Dividir en trozos del tamaño de una cuchara
sopera, colocar ½ hora en agua salada con una
cucharada de vinagre
3 - 4 2 5 - 7
Judías verdes 90
Quitar los extremos y los hilos, cortar al sesgo
3 - 4 2 5 - 6
Brócoli 89
Tratamiento previo como el del colior
3 - 4 2 3 - 5
Pepinos 95
Cortar rodajas de 10 mm de espesor
- 2 6 - 8
Coles 92
Limpiar y cortar en trozos (al vapor)
2 - 3 2 3 - 5
Colinabo 85
Cortar en cubos o rodajas
3 - 5 2 3 - 5
Zanahorias / pasti-
nacas
88
Cortar en sentido transversal o al sesgo
2 - 3 2 4 - 5
Perejil 55
Quitar los tallos
- 2 (1) 2 - 3
Pimientos/ pimientos
picantes
93
Cortar en tiras
- 2 4 - 6
Surtido de hortalizas
para sopa
-
Cortar en cubitos o tiras
2 2 (1) 3
Esrragos 92
Pelar, dejar enteros o en trozos de 20 mm
2 - 3 2 4 - 8
Espinaca 91
Escaldar al vapor hasta que se marchite leve-
mente
1 2 2
Apio 94
Cortar en rodajas
2 2 6
Cebollas 89
Cortar en rodajas
- 2 3
Tomates 94
Sumergir 30-45 segundos en agua caliente, pelar,
cortar en cuartos
- 2 8 - 10
Ruibarbo 95
Pelar, sumergir en zumo de limón, cortar en
trozos de 25 mm
- 2 3 - 5
Calabazas/ calaba-
cines
92
Pelar, quitar el centro, tiras o rodajas de 8 mm
- 2 4 - 5
Hierbas -
Quitar los tallos, no triturar
- 1! 2 - 3
Hongos -
Cortar a la mitad, cortar los hongos grandes en
rodajas
- 1! 4 - 6
85


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