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TABLE OF PREPARING THE FRUITS FOR DRYING
NAME
Artichoke
Egg-plant
Broccoli
Mushrooms
Green beans
Vegetable marrows
Cabbage
Brussels sprouts
Cauliower
Potato
Onion
Carrot
Cucumber
Sweet pepper
Piquant pepper
parsley
Tomato
Rhubarb
Beetroot
Cut it to stripes(3-4mm
thickness)
Peel it and slice it into
pieces(6-12mm thickness)
Peel it and cut it. steam it for
about3-5min.
Slice it for dry it whole(small
mushrooms)
Cut it and boil till become
transparent
Slice it into pieces(6mm
thickness)
Peel it and cut into
stripes(3mmthickness)Take
out the heart
Cut the stems into 2 pieces
Boiltillbecomessoft
Slice it, boil for about
8-10min
Slice it into thin round pieces
Boiltillbecomessoft.shred
it or slice into round pieces
Peel it and slice into round
pieces(12mm thickness)
Cut it to stripes or to round
pieces(6mmthickness).Take
out the heart
Noneedtocutit
Put the leafs into sections
Peel it. Cut it into pieces or
into round pieces
Peel it and slice it into
pieces(3mm thickness)
Boilit,letitcooldown,cut
off the roots and the tops.
Slice it to round pieces
Fragile
Fragile
Fragile
Hard
Fragile
Fragile
Hard
Crispy
Hard
Crispy
Crispy
Crispy
Hard
Crispy
Hard
Crispy
Hard
Loss of humidity in a
vegetable
Crispy
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
PREPARING CONDITION AFTER
DRYING DURATION OF
DRYING (HOURS)
15


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