7
Name
Preparing
Condition
after drying
Duration of
drying (hours)
Celery
Slice it into pieces (6 mm
thickness)
Crispy
6-14
Spring onion Shred it
Crispy
6-10
Asparagus
Slice it into pieces (2.5 mm
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 the vegetables, which are
described in the table, are only fact-finding. Personal preferences of customers
can differ of that as described in the table.
)
PRELIMINARY PREPARING OF THE MEAT, FISH, POULTRY AND
GAME ANIMALS
Preliminary preparing of the meat is indispensable and necessary for saving
health of customers use of meat without adeps. It is recommended to pickle the
meat before drying for saving its natural taste and to make the meat softer. It is
necessary to add salt to a pickle; it helps to remove the water out of the meat and
save it better. Always use lean meats. Higher fat meats do not dry properly.
Standard pickle:
- 1/2 glass of soybean sauce
- 1 clove of garlic, cut to a small pieces
- 2 big spoons of sugar
- 2 big spoons of ketchup
- 1 and 1/4 dessertspoon of salt
- 1/2 dessertspoon of onion powder
- 1/2 dessertspoon of dried pepper
- All ingredients should be mixed together.
POULTRY
Before drying, poultry should be preliminary prepared. It is better to boil it or fry it.
Dry it for about 2-8 hours or till all moisture has gone.
FISH
It is recommended to boil or bake it on a stove before drying. (Bake it for about 20
minutes with a temperature 200 degrees or till the fish become friable.)
