35
Name
Preparing
Condition
after drying
Duration of
drying(hours)
Asparagus
Slice it into
pieces(2.5mm
thickness)
Crispy
6-14
Garlic
Peel it and slice into
round pieces
Crispy
6-16
Spinach
Boil till it becomes
fade
Crispy
6-16
Champignons
Choose the
mushrooms with hats
which bend inside.
cut into pieces or dry
whole
Hard and
crispy
3-10
NOTICE:
Time and ways of preliminary processing of the vegetables
which are described in the table only fact-finding. personal
preferences of customers can differ of the described in the table.
PRELIMINARY PREPARING OF THE MEAT, FISH, POULTRY, ETC.
Preliminary preparing of the meat is indispensable and necessary
for saving health of customer. Use meat without adeps for effective
drying. it is recommended to pickle, it helps to remove the water
out of the meat and save it better.
Standard pickle: 1/2 glass of soybean sauce, 1 denticle of garlic, cut
to a small pieces, 2 big spoons of ketchup, 1 and 1/4 dessert spoon
of salt, 1/2 dessert spoon of dried pepper. All ingredients should be
mixed carefully.
POULTRY
Before the beginning of drying, poultry should be preliminary
prepared. It is better to boil it or fry it. Dry it for about 2-8 hours or
till moisture is gone.
EN
Summary of Contents for FDB-5320
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