Inhoudsopgave
Advertenties
Beschikbare talen
Beschikbare talen
Food Treatment
Hygienic precautions for plant products
Always work hygienic and use only fresh
products that are properly cooled and stored until
preparation. Check if food is spoiled, before using
it. Food that is spoiled may contaminate your
entire batch. We recommend to only use fresh and
if possible seasonal food. Never use food that is
marinated in alcohol to avoid the risk of a fire or
explosion.
Hygienic precautions for animal products
Dehydrating at medium range temperatures does
not kill pathogens. It is therefore important that any
meat or fish that is being dehydrated has been
properly heated first, as to illuminate the risk of a
pathogen contamination.
Meat should be heated to a temperature above
68 °C for a longer period prior to dehydrating.
A piece with a thickness of 5 centimetre should be
heated for at least 14 minutes at this temperature.
Thicker pieces require a longer time. Fish should be
heated until 93 °C until flaky.
8
Fat should be removed from meat as much as
possible. Too much fat may cause unwanted
dripping.
Food preparation
Food should be sliced to a thickness of 6 to 20 mm.
Meats slices should ideally not be thicker than
5 mm. Fruit can best be soaked in a citric liquid,
such as lemon juice, for a few minutes to avoid
the loss of colour.
Vegetables may require blanching. This will inhibit
the enzymatic activity which causes loss of flavour
and colour fading. Cook the vegetables or place
them in the microwave until they are done, but
still a bit crispy. Subsequently you immerse the
vegetables in cold water, stopping the cooking
process. Next, dry the vegetables with, for instance,
a clean towel.
All the food should be dry before placing it in the
dehydrator. It should be placed on dehydration
trays without overlapping.
Optimal drying temperature and duration
Nutrients such as enzymes and vitamins are
maximally preserved at a drying temperature
below 42 °C. The drying time depends on various
factors such as the moisture content, the maturity,
the average thickness, the set drying temperature
and the total filling of the dryer. The drying time
must be set so that the food dries completely. As a
rule of thumb you can do the following test: When
you take a few slices or pieces between two fingers
you can immediately feel whether they are still
damp. If the surface no longer sticks to the fingers,
or the surfaces of either slices or pieces can't slide
against each other, the drying is sufficient. You can
choose to shorten the drying time by increasing the
temperature.
Food Storage
Protect dried food from moist and insects by storing
it in vacuum containers, airtight pots or vacuum
sealed bags. You can enjoy your self-dried food
for a long time by storing it in a cool and dark
place. Wartmann
supplies various types of vacuum
™
devices, vacuum bags and (vacuum) storage boxes.
9
Advertenties
Hoofdstukken
Inhoudsopgave
