Vegetable Processing – Drying

DRIED CARROTS

  1. Wash fresh firm carrots, then peel by using vegetable peeler to obtain smoother surface.
  2. Cut into cubes.
  3. Steam blanch for 2-3 minutes in a steamer.
  4. Spread singly in wire trays and dry in a forced draft drier set at 60±5°C for at least 5-7 hours or until it feels dry (with the finger).
  5. Pack in clean, dry bottles, seal immediately and store in a dry place.

DRIED POTATO

  1. Select fresh potatoes and wash thoroughly to remove adhering dirt, then peel.
  2. Slice or cube the peeled potatoes.
  3. Dip in boiling water for 2 minutes, or steam-blanch for 4 minutes in a steamer.
  4. Dry in a forced draft drier set at 60°C for 8 hours.
  5. When thoroughly dry, allow to cool for a few minutes, then place in a dry container, and store in a dry place.

DRIED SNAP BEANS

  1. Wash snap beans and remove unnecessary trimmings, then cut into desired sizes.
  2. Steam-blanch for 5-8 minutes.
  3. Place in a wire tray and dry in a forced draft drier at 68 – 71°C for 5-6 hours.
  4. Allow to cool then pack in a dry clean bottle and seal. Store in a dry place.

DRIED GINGER

  1. Wash fresh whole ginger and peel by scraping off the skin with a knife.
  2. Slice into 1/8-inch thick pieces.
  3. Dip in metabisulfate solution (1 – 1¼ teaspoon solution sodium metabisulfate per liter of water) for 5-10 minutes.
  4. Spread singly on wire trays, then dry in a forced draft drier at 63-66°C until the slices are crisp and dry.
  5. Pack in air-tight sterilized bottles and store in a dry place.

DRIED SINGKAMAS

  1. Wash the singkamas thoroughly to remove surface dirt. Peel the singkamas and cut into thin slices.
  2. Place the sliced singkamas in cloth bag and dip for 3 minutes in a boiling brine solution (prepared by mixing 1 cup coarse salt to 12 cups water).
  3. Spread the slices in single layer on the tray and dry in a forced draft drier set at 60°C for 7 hours or under the sun.
  4. Place dried singkamas in a covered container and store in dry place.
  5. To use, soak the dried singkamas overnight before cooking.

DRIED CABBAGE

  1. Wash the cabbage thoroughly in running water to remove surface dirt.
  2. Remove outer leaves, cut into quarters and remove the core.
  3. Shred 1/8-inch thick, then steam blanch for 5-8 minutes.
  4. Spread singly in wire trays, then dry in forced draft drier at 66°C for 7-8 hours or until the cabbage is dry and looks rough and leathery.
  5. Pack in clean, dry containers and seal immediately and store in a dry place.

DRIED ONIONS

  1. Peel the onions and slice into 1/8-inch thick pieces.
  2. Prepare 3% salt solution and dip the sliced onions for 2 hours.
  3. Dry in a forced draft drier at 60°C for at least 7-8 hours.
  4. Allow it to cool then pack in a dry container. Seal tightly.

DRIED STRING BEANS

  1. Wash string beans and remove unnecessary trimmings. Cut into desired sizes.
  2. Steam blanch for 5-8 minutes.
  3. Spread singly on wire trays and dry in a forced draft drier at 71°C until the beans become brittle.
  4. Pack in clean, dry container and seal at once. Store in a dry place.

source: mis.dost.gov.ph

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