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Druh ovoce
Obsah
vody v %
Příprava a poznámky
Blanšírování
v min. cca.
Stupeň sušení
Doba suše
v hod. cca.
Artyčoky 87
istit a kjet srdíčka na půlky
2 - 4 2 4 - 5
Květák 89
Kousky velikosti lžíce,
na 0,5 hod. do slané vody, + 1 lžíce octa
3 - 4 2 5 - 7
Zelené fazolky 90
Konce a vkna odstranit, kjet šikmo
3 - 4 2 5 - 6
Brokolice 89
Jako kták, +1 lžíce octa
3 - 4 2 3 - 5
Okurky 95
Plátky 1 cm
- 2 6 - 8
Kapusta 92
istit, proky (v páře)
2 - 3 2 3 - 5
Kedluben 85
Kostky, proužky
3 - 5 2 3 - 5
Mrkev / Pastyňák 88
Kolečka
2 - 3 2 4 - 5
Petržel 55
Odstranit stonky
- 2 (1) 2 - 3
Paprika / Feferonky 93
Proužky
- 2 4 - 6
Polévková směs -
Kostičky, nudličky
2 2 (1) 3
Chřest 92
Oloupat, vcelku nebo 2 cm kousky
2 - 3 2 4 - 8
Špenát 91
Blanšírovat v páře, až lehce zavadne
1 2 2
Celer 94
Plátky, kostky, nudličky
2 2 6
Cibule 89
Plátky
- 2 3
Rajčata 94
na 30 – 45 sekund, do vroucí vody,
oloupat, rozčtvrtit
- 2 8 - 10
Rebarbora 95
Oloupat, 2,5 cm kousky,
namáčení v kyselině citno
- 2 3 - 5
Dýně / Cuketa 92
Oloupat, odstranit jádra, plátky
- 2 4 - 5
Byliny -
Bez stonků, nezmeovat
- 1! 2 - 3
Houby -
Plátky
- 1! 4 - 6
101


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