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ALIMENTOS Y TIEMPOS DE DESECADO
Tabla para la preparación de la carne (Ajuste la temperatura entre 63°C- 68°C)
Carne Preparación Textura del
desecado
Tiempo
(horas)
Carne de
ternera tipo
Jerky
Flancos del animal magros o
lonchas de entrecot (2,5–3,5 cm
de grosor)
Dura pero no
quebradiza
6-15 Horas
Tabla para la preparación de la fruta (Ajuste la temperatura a 57°C)
Fruta Preparación Textura del
desecado
Tiempo
(Horas)
Albaricoques Lavar, cortar en dos mitades o en tiras Flexible 12-38 Horas
Arándanos
rojos
Triturar o dejar enteros Flexible 6-26 Horas
Cáscara de
naranja
Cortar en tiras largas Quebradiza 8-16 Horas
Cerezas Deshuesar al gusto. Deshuesar si
se cortan en dos mitades cuando
estén desecadan al 50%.
Dura 8-34 Horas
Dátiles Deshuesar y cortar en rodajas Dura 6-26 Horas
Fresas/ Frutas
del bosque
Cortar las fresas en láminas
(1mm). No cortar las demás
frutas.
Seca 8-26 Horas
Higos Pelar Dura 6-26 Horas
Manzanas Pelar, deshuesar, cortar en
rodajas o en aros
Flexible 5-6 Horas
Melocotones Deshuesar para cortar en dos
mitades. Cortar en dos o en
cuatro mitades. Parte cortada
hacia arriba
Flexible 10-34 Horas
Nectarinas Cortar en dos mitades, secar con
la piel hacia abajo. Deshuesar.
Flexible 8-26 Horas
Peras Pelar y cortar en rodajas Flexible 8-30 Horas
54


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