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TABELA DE PREPARAÇÃO PARA A SECAGEM DOS FRUTOS
NOME
Alcachofra
Berinjela
Brócolos
Cogumelos
Vagem
Vegetable-marrows
Repolho
Couves de Bruxelas
Couve-or
Batata
Cebola
Cenoura
Pepino
Pimenta Doce
Pimenta picante
Salsinha
Tomate
Ruibarbo
Beterraba
Corte-o stripes(3-4mm de
espessura)
Descasque-o e corte-o em
pedaços(6-12mm espessura)
Descasque e corte-a. O vapor para
sobre3-5min.
Corte-o para secar todo(pequenos
cogumelos)
Corte-o e deixe ferver até se tornar
transparente
Corte-o em pedaços (6mm de
espessura)
Descasque e corte em pedaços
(3mm de espessura) tome o
coração
Corte os talos em pedaços 2
Ferver até se torna soft
Fatia-lo, ferva por cerca de
8-10min
Corte-oempedaçosredondono
Ferver até se torna suave. shred-
lo ou fatiar em pedaços redondos
Descasque e fatie-as em pedaços
redondos(12mm de espessura)
Corte-o aos pedaços de listras ou
rodada(6mm espessura).Retire o
coração
Nãohánecessidadedecortá-lo
Coloque as folhas em seções
Descasque-o. Corte-o em pedaços
ou em pedaços redondos
Descasque-o e corte-o em
pedaços(3mm espessura)
Ferver, deixe-o arrefecer, cortar
as raízes e os topos. Corte-o aos
pedaços redondo
Frágil
Frágil
Frágil
Duro
Frágil
Frágil
Duro
Crocante
Duro
Crocante
Crocante
Crocante
Duro
Crocante
Duro
Crocante
Duro
Perda de umidade em
um vegetal
Crocante
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
PREPARAÇÃO APÓS A SECAGEM,
CONDIÇÃO TEMPO DE
SECAGEM (HORAS)
31


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