January 1, 2013

SUŠENO VOĆE / DEHYDRATED FRUITS

Happy New Year, persimmon

Sušenje voća je najbolji način da sezonskom voću i povrću sačuvamo vitamine, minerale i enzime. Za sušenje se koristi sušač, a temperatura ne sme da prelazi 45C. Kupljeno suvo voće i povrće je često tretirano sa konzervansima i sušeno na većim temperaturama koje uništavaju vitamine i enzime.
Na slici je čips od kakija. Možete sušiti svo voće. Posebno su ukusne jabuke, kruške, banane i breskve.

Probajte :)
Dehydration is the best way to keep seasonal fruits and vegetables packed with vitamins, minerals and enzymes. For dehydration use dehydrator set maximum to 45C. Dried foods are available in markets, but they are often treated with preservatives and dried at high temperatures.
There is persimmon at picture, but we can also dry apples, pears, bananas, peaches ...

Taste it :)

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