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Preparación y tiempos de desecación
Preparación y tiempos de desecación de fruta
Producto Preparación Estado
después del
desecado
Tiempo de
desecado en
horas
Albaricoque Retirar la pepita y cortar en rodajas. blando 13-28
Cáscara de naranja Cortar en tiras largas. quebradizo 6-16
Piña fresca Pelar y cortar en trozos o dados. duro 6-36
Piña en lata Empapar en zumo y secar. blando 6-36
Plátano Pelar y cortar en rodajas de 3-4 mm de grosor. crujiente 8-38
Uvas No necesitan cortarse. blando 8-38
Cerezas Retirar la pepita. blando 6-26
Pera Pelar y cortar en rodajas. blando 8-30
Higos No necesitan cortarse. Duro 6-26
Arándanos Dividir en dos mitades y retirar la pepita. blando 6-26
Dátiles Retirar la pepita y cortar en rodajas. duro 6-26
Manzana Pelar y retirar la pepita; a continuación, cortar en
rodajas redondas o tiras.
blando 4-8
Advertencia: los tiempos de desecado y la preparación son orientativos. El tiempo real de desecado depende
de sus gustos personales y de la preparación.
Preparación y tiempos de desecación de fruta
Le recomendamos cocer previamente las judías verdes, brócoli, coliflor, espárragos y patatas para conservar
el color natural. Introduzca la verdura preparada en agua durante 3-5 minutos, escurra la verdura, séquela
completamente y colóquela en las bandejas.
Si desea mejorar la verdura con un toque de limón, sumerja la verdura en zumo de limón durante 2 minutos
antes de secarla.
Producto Preparación Estado
después del
desecado
Tiempo de
desecado en
horas
Alcachofa Cortar en rodajas de 3-4 mm de grosor. quebradizo 5-13
Berenjena Pelar y cortar en rodajas de 6-12 mm de grosor. quebradizo 6-18
Brócoli Picar fino y cocinar al vapor 3-5 minutos. quebradizo 6-20
Setas Cortar en rodajas. Las setas pequeñas pueden
desecarse enteras.
duro 6-14
Alubias verdes Picar fino y hervir hasta que queden transparentes. quebradizo 8-26
Calabaza Cortar en tiras de 6 mm de grosor. quebradizo 6-18
Col Pelar y cortar en tiras de 3 mm de grosor. Retire el
tronco.
duro 6-14
17


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