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LE TABLEAU DE LA PRÉPARATION DES FRUITS POUR LE SÉCHAGE
NOM
L’artichaut
Aubergine
Le brocoli
Champignons
Green haricots
Marrottes de légumes
Le chou
Bruxelles sprouts
Le chou-eur
Pomme de terre
L’Oignon
Carotte
Le Concombre
Poivron
Poivre piquant
Le persil
Tomate
Rhubarbe
Betterave
Couper à l’épaisseur
3-4mm(rayures)
Peler et couper en morceaux
(6-12mm d’épaisseur)
L’éplucher et le couper. vapeur
pendant environ3-5min.
Iltranchepourlasécher
ensemble(petits champignons)
Le couper et faire bouillir jusqu’à
devenir transparente
Iltrancheenmorceaux(6mm
d’épaisseur)
Peler et couper en bandes(3mm
épaisseur) sortir le coeur
Couper les tiges en morceaux 2
Faire bouillir jusqu’à ce que
devient mou
Iltranche,bouillirpendant
environ 8 à 10 min
Couperennesrondelles
Faire bouillir jusqu’à ce que
devient mou. déchiqueter ou
couper en morceaux ronds
Peler et couper en morceaux
ronds(12mm d’ épaisseur)
Couper à rayures ou de
morceaux ronds(6mm
d’épaisseur).sortir le coeur
Pas besoin de le couper
Mettrelesfeuillesensections
Pelez-le.
Le couper en morceaux ou en
rondelles
Peler et couper en
morceaux(3mm d’épaisseur)
Faites bouillir, laissez-le refroidir,
couper les racines et les cimes.
Fragile
Fragile
Fragile
Difcile
Fragile
Fragile
Difcile
Croustillant de
Difcile
Croustillant de
Croustillant de
Croustillant de
Difcile
Croustillant de
Difcile
Croustillant de
Difcile
La perte d’humidité
dans un légume
Croustillant de
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
LA PRÉPARATION L’ÉTAT APRÈS LE
SÉCHAGE LA DURÉE DU
SÉCHAGE (HEURES)
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