Preparation Of Foods - Vita5 NOBEL Bedienungsanleitung

EN
For best results, select the freshest foods available to dehydrate. Note that immature fruits
and vegetables do not have as much colour and flavour as those that are fully matured. Foods
should be dehydrated as soon after purchase as possible. Foods high in sugar such as apples,
pears, peaches and bananas are prone to darkening due to oxidation of the sugars.
Below are some pre-treatments that will help to reduce this effect:
Lemon and pineapple juice are natural antioxidants. Place the sliced produce in fresh
lemon or pineapple juice for a few minutes, remove, drain and place on the dehydrator
shelf. For extra flavour, try sprinkling on cinnamon or other spices.
Ascorbic acid mix (a form of vitamin C) is available at most health food stores and is can be
used in tablet or powder form. Use about 2-3 tablespoons of powder or ground tablets per
litre of water; stir to completely dissolve the powder and place fruit into the solution for 2-3
minutes. Remove, drain and place on the dehydrator shelf.
Blanching is used primarily to prepare fruits and vegetables for dehydrating that have skins
that will toughen during drying. This process helps lock in the colour and flavour as well as
soften the skin of grapes, cherries. prunes and plums.
There are two blanching methods: water and steam:
- water blanching - Fill a large saucepan about half full of water. Bring the
water to a boil and use tongs to place food directly into the water, cover the sauce-
pan and let it simmer for approximately 3 minutes. Remove, drain and place on the
dehydrator shelf.
- steam blanching – Using a steamer pot such as one used in Chinese cooking, put
5-8 centimetres of water in a saucepan and bring to a boil. Place the food into the
steamer basket, place over the saucepan and cover. Steam food for approximately
5 minutes, then remove and place on the dehydrator shell.
Nuts and seeds – nuts and seeds contain phytic acid and enzyme inhibitors. Phytic acid is
biologically necessary, as it helps safeguard the nut or seed until proper growing conditions
are present and germination can occur.
- Prepare your nuts and seeds by soaking them in warm water (filtered is best) and 1
tablespoon of salt to every 2 cups of raw nuts or seeds. This will neutralize many of
the enzyme inhibitors and increase the bioavailability of many nutrients, especially
B vitamins.

Preparation of Foods

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