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Tabla para la preparación de la verdura
((Ajuste la temperatura a 52 °C.)
Verdura Preparación Textura del
desecado
Tiempo
(Horas)
Espárragos Cortar en tiras (3 mm) Quebradiza 6-14
Judías Cortar y cocinar al vapor hasta que pierdan un
poco de color
Quebradiza
8-26
Nabos Escaldar, enfriar, quitar las puntas y raíces.
Cortar en rodajas
Quebradiza
8-26
Coles de bruselas Separar el tallo. Cortar a lo largo en dos
mitades
Al dente
8-30
Brócoli Limpiar y cortar. Cocinar al vapor 3-5 minutos Quebradiza 6-20
Col Limpiar cortar en tiras de 3mm Textura similar al
cuero
6-14
Zanahorias Cocinar ligeramente al vapor. Triturar o cortar
en rodajas
Textura similar al
cuero
6-12
Colior Cocinar ligeramente al vapor. Limpiar y cortar
en rodajas
Textura similar al
cuero
6-16
Apio Cortar los tallos en tiras de 6mm Quebradiza 6-14
Cebolletas Picar Quebradiza 6-10
Pepinos Pelar. Cortar en rodajas de 1cm Textura similar al
cuero
6-18
Berenjenas
Limpiar y cortar de rodajas de ½ - 1 cm
Quebradiza 6-18
Ajos Retirar la piel y cortar en láminas Quebradiza 6-16
Pimientos
alargados
Desecar enteros Textura similar al
cuero
6-14
Setas Cortar en láminas. Picar o desecar enteras Textura similar al
cuero
6-14
Cebollas Picar o cortar no Quebradiza 6-14
Guisantes Quitar la vaina. Escaldar 3-5 minutos Quebradiza 8-14
Pimiento Cortar en tiras o en aros (6mm). Quitar las
semillas
Quebradiza
4-14
Patatas Cortar en rodajas, en dados o picar. Escaldar
8-10 minutos
Quebradiza
6-18
Ruibarbo Retirar la piel exterior. Cortar en rodajas de
3mm
Sin humedad
6-38
Espinacas Cocer ligeramente al vapor Quebradiza 6-16
Tomates Quitar la piel. Cortar en dos mitades o en
rodajas
Textura similar al
cuero
8-24
Calabacines Cortar en rodajas de 6mm aprox. Quebradiza 6-18
Alcachofas Cortar en tiras (3mm) Quebradiza 6-14
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