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Temperatura de desecado recomendada
Finas hierbas: 40 °C
Hojas de col: 45-50 °C
Pan: 40-50 °C
Yogur: 45-50 °C
Verduras: 50-55 °C
Fruta 50-60 °C
Carne, pescado: 65-70 °C
Tiempos de desecado y preparación
Tiempos de desecado para las verduras
Alimentos Preparación Estado
después del
desecado
Tiempo de
desecado en
horas
Alcachofa Cortar en tiras de un 1 cm de ancho. Hervir durante
10 minutos.
quebradizo 6-14
Espárragos Cortar en trozos de 2,5 cm de largo. quebradizo 6-14
Alubias Cortar y cocinar al vapor hasta que se vuelvan
ligeramente transparentes.
quebradizo 8-26
Remolacha Escaldar, dejar enfriar y retirar el tallo y las raíces.
Cortar en rodajas.
quebradizo 8-26
Col de Bruselas Retirar el tronco. Cortar por la mitad a lo largo. crujiente 8-30
Brócoli Triturar. Cocinar al vapor 3-5 minutos. quebradizo 6-20
Col Quitar el tronco y cortar en tiras de 1 cm de ancho. textura de
cuero
6-14
Zanahorias Cocinar al vapor hasta que se ablanden. Cortar en
rodajas.
textura de
cuero
6-12
Coliflor Cocinar al vapor hasta que se ablande. Cortar. textura de
cuero
6-16
Apio Cortar en trozos de 0,5 cm de ancho. quebradizo 6-14
Cebollino Picar. quebradizo 6-10
Pepino Cortar en rodajas de 1 mm de grosor. textura de
cuero
6-18
Berenjena Cortar en rodajas de 0,5-1 mm de grosor. quebradizo 6-18
Ajo Pelar y cortar en rodajas. quebradizo 6-16
Guindilla Desecar cada unidad. textura de
cuero
6-14
Setas Cortar en rodajas o desecar por unidad. textura de
cuero
6-14
Cebolla Cortar en rodajas finas. quebradizo 8-14
Guisantes Escaldar 3-5 minutos antes del desecado. quebradizo 8-14
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