Pre-Treatment Of Foods; Important - Weston 28-1001-W Manual Del Usario

PRE-TREATMENT OF FOODS

CAUTION! It is important to follow the "Food Safety" guidelines outlined
in this manual. For the most up to date instruction visit the USDA website.
As with most types of cooking, proper preparation is essential for successful
results. Adhering to a few basic guidelines will generally increase the quality of
your dried foods and decrease the amount of time necessary to dry them.
Pre-treated foods often taste better and have a better appearance than non-
treated foods. There are several methods to pre-treat food to prevent oxidation,
which will darken apples, pears, peaches and bananas while drying.
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Remove any pits, skin, cores or bones.
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Shred, slice or dice the food uniformly. Slices should be between 1/8-1/4"
(0.3-0.6 cm) thick. Meats should be cut not more than 3/4" (1.9 cm) thick.
.

IMPORTANT:

RECOMMENDED to heat the meat to 160
measured with a food thermometer in an oven BEFORE starting the dehydration
process. This step assures that any bacteria present will be destroyed by wet
heat. After heating to 160
dehydrator temperature of 130-140
The minimum recommended temperature for drying meats is 145
Temperatures below 145
.
Steam or bake the fish at 200'F (93'C) until flaky before dehydrating.
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Drying into jerky requires a lot of attention. It must be cleaned and de-boned
properly and rinsed thoroughly to ensure that all the blood is washed away.
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Soak cut fruit in either lemon or pineapple juice for a few minutes before
placing out on the Trays.
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Use an ascorbic acid mix which can be purchased in most health food
stores or pharmacies. It may come in either powder or tablet form. Dissolve
approximately 2-3 tablespoons into 1 quart (1 liter) of water. Soak the fruit slices
into the solution for 2-3 minutes, then place on the Trays.
.
Fruits with a wax coating (figs, peaches, grapes, blueberries, prunes, etc.)
should be dipped in boiling water to remove the wax. This allows moisture to
escape easily when dehydrating.
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Blanching can pre-treat food for dehydrating. Blanching does not destroy
helpful enzymes and helps retain nutrients. There are two ways to blanch food:
1. WATER BLANCHING: Use a large pan; fill it half way with water. Bring
water to a boil. Place food directly in a boiling water and cover. Remove
after three minutes. Arrange food on the Trays.
2. STEAM BLANCHING: Using steamer pot bring 2-3" (5-7 cm) of water
to a boil in bottom section. Place food in steamer basket and steam for 3-5
minutes. Remove steamed food and arrange on Trays.
8
Before placing the meat in a Dehydrator, it is HIGHLY
F (71 C), poultry to 165
o o
F (55-60
o
F (63 C) are NOT recommended.
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F (71 C), poultry to 165
o o
F (74 C), maintain a constant
o o
C) during the drying process.
o
F (74 C), as
o o
F (63 C).
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