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TABLA DE PREPARACIÓN DE LAS VERDURAS PARA EL SECADO
NOMBRE
Alcachofa
Berenjena
Brócoli
Setas
Judías verdes
Calabacín
Col
Col de Bruselas
Colior
Patata
Cebolla
Zanahoria
Pepino
Pimiento dulce
Pimiento picante
Perejil
Tomate
Ruibarbo
Remolacha
Cortar a tiras
(grosor de 3-4 mm)
Pelar y cortar en pedazos
(6-12 mm de grosor)
Pelar y cortar. Cocer al
vapor unos 3-5 min.
Corte en rebanadas para
secarlas enteras (pequeñas
setas)
Cortar y hervir hasta que se
vuelvan transparentes
Corte en pedazos (grosor de
6 mm)
Pelar y cortar en tiras
(grosor de 3 mm) Sacar el
corazón
Cortar los tallos en 2 piezas
Hervir hasta que se vuelva
suave
Cortar, hervir durante 8-10
min.
Cortarloennaspiezas
redondas.
Hervir hasta que se vuelva
suave.Triturarocortaren
trozos redondos
Pelar y cortar en pedazos
redondos (12 mm de grosor)
Cortarlo a tiras o a piezas
redondas (grosor de 6 mm).
Sacar el corazón
Nohaynecesidaddecortar
Coloque las hojas en
secciones
Pelar. Cortar en pedazos o
en piezas redondas.
Pelar y cortar en trozos
(grosor de 3 mm)
Hervir, dejar enfriar, cortar
las raíces y las partes
superiores. Cortar en piezas
redondas
Frágil
Frágil
Frágil
Duro
Frágil
Frágil
Duro
Crujiente
Duro
Crujiente
Crujiente
Crujiente
Duro
Crujiente
Duro
Crujiente
Duro
Pérdida de humedad
en un vegetal
Crujiente
8-13
8-18
8-20
8-14
8-26
8-18
8-14
8-30
8-16
8-30
8-14
8-14
8-18
8-14
8-14
6-10
8-24
8-38
8-26
PREPARACIÓN ESTADO DESPUÉS
DEL SECADO DURACIÓN DEL
SECADO (HORAS)
8


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