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Tabella per la preparazione delle verdure
(Impostare la temperatura sui 52 °C.)
Verdura Preparazione Verica
dell’essiccazione
Tempi (ore)
Carcio A listarelle di 3 mm Friabili
6-14
Asparagi A listarelle di 3 mm Friabili
6-14
Fagiolini Tagliare e cuocere al vapore Friabili
8-26
Rape Sbollentare, far raffreddare, rimuovere le cime
e le radici, tagliare a fette
Friabili
8-26
Cavolini di
Bruxelles
Rimuovere il gambo e tagliare a metà per
lungo.
Al dente
8-30
Broccoli Spazzolare e cuocere leggermente al vapore. Friabili
6-20
Cavoli Tagliare a listarelle di 3 mm Coriacei
6-14
Carote Ammorbidire al vapore, spazzolare e tagliare a
listarelle.
Coriacee
6-12
Cavolori Ammorbidire al vapore, spazzolare e tagliare Coriacei
6-16
Sedano Tagliare i gambi a listarelle di 6 mm Friabili
6-14
Erba cipollina Sminuzzare Friabile
6-10
Cetrioli Pelare, tagliare a listarelle di 1 cm Coriacei
6-18
Melanzane Spazzolare e tagliare a listarelle di
½ - 1 cm
Friabili
6-18
Aglio Rimuovere la buccia e tagliare . Friabili
6-16
Peperoni Tagliare a listarelle o a rondelle di ½cm di
spessore. Eliminare i semi.
Coriacei
6-14
Funghi Tagliare a pezzi, essiccare tritati o interi. Coriacei
6-14
Cipolle Tagliare a fette sottili o tritare Friabili
6-14
Piselli Sgranare e sbollentare per 3-5 minuti Friabili
8-14
Patate Tagliare a fette o a pezzi o sminuzzare.
Sbollentare per 8-10 minuti.
Friabili
4-14
Rabarbaro Rimuovere la parte esterna, tagliare a listarelle
di 3mm.
Assenza di umidità
6-38
Spinaci Cuocere al vapore, non riducendoli in poltiglia. Friabili
6-16
Pomodori Pelare, tagliare a metà o a fette Coriacei
8-24
Zucchine Tagliare a fette di 6 mm Friabili
6-18
40
40


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