delicious meals from dehydrated foods. - commercial food dehydrator

Light weight, small storage space, shelf life for decades-
This is dehydrated food.
There are a lot of these options on your pantry shelf, just like the money in the bank.
They are the best guarantee to deal with an emergency food shortage, and when you don't have a critical score, they usually save time to go to the store.
For people who choose a simple lifestyle, dehydrated food is essential.
You can make delicious and healthy food with dehydrated ingredients, you can convert most of the recipes into dehydrated blends and prepare a dish in a few minutes.
A pack of Lipton dry soup mixture is an example of a commercial dehydrated mixture, but you can make your own mixture better with the best ingredients, season it the way you like your food, and absolutely do not contain
Dehydrated food, dry meat, fish, dehydrated vegetables and fruits were the lifestyle of our ancestors thousands of years ago.
When they go through an exceptionally successful hunting or fishing season, the food is well served.
Since there is no refrigerator and refrigerator outside the cottage, the perfect, easy way to save extra food is to dry.
Today, with the freezer and the supermarket, after ten minutes, the food dried away and was filled with incredible food choices, except for those who chose to replace their lifestyle.
Dehydration is the oldest way to preserve food.
Water-based Fresh fruits and vegetables-
Anywhere from 50% to 85%.
There is so much water and delicious starch and sugar
Microorganisms are rich in nutrients and they are ideal places to support their families, which means rapid corruption.
The whole idea of drying is to drive away the microorganisms by reducing the temperature so that they cannot survive.
This is 15% to 20% of the fruit (
Because of the high sugar content, microorganisms cannot survive even at this relatively high moisture level)
About 5% of vegetables. (
In contrast, dry pasta is 12%, and dry biscuits and breakfast cereals are about 5% hydrated. )
Reducing raw moisture is not a particularly difficult process ---
Heat the wound-
Bring up the food and pour out the water.
But there are some tricks.
You have to heat the microorganisms as fast as you can before they enter action, but don't be too fast to end up with cooked fruits and vegetables.
The ideal temperature is between 120 [degrees]F and150[degrees]F (50[degrees]C to 65[degrees]C)
This process is accelerated with the operation of the fan to help with moisture.
But fruits and vegetables also contain a chemical called an enzyme that acts to accelerate maturity and eventually break down the host.
When you dry the produce, they work as fast as possible.
The darkening color of the product shows that the enzyme is also working.
Fortunately, you can stop the action of the enzyme, although it takes an extra step.
Immersed in boiling water (
Called blanching)
Within a minute or two before drying, the enzyme is deactivated, the diligent action of the enzyme is stopped, the color change is stopped, and even the natural color is aggravated.
Dehydration is so fast and efficient in large commercial operations that they can completely eliminate this step and thus reduce costs.
You will face another problem when drying fruit. -oxidation--
Give you the process of cutting ugly brown fruits.
If you soak the fruit in a mild acidic bath, you eliminate oxidation and Brown.
Lemon juice or commercial powder is used as an acid bath.
In home drying, you stop the drying process when the vegetables feel dry and cracked, indicating that the moisture level is close to 5%.
The dry fruit we want to eat is different.
They still need to be as soft as raisins, slightly soft and greatly reduced in size. Thisis the 15-
20% moisture.
There is a small step before storing dry products.
Since the dimensions of these parts will never be equal, the larger parts of the smaller parts dry to a lower moisture level.
In order to balance the moisture level of the final product, let the dry product rest in a closed container a few days before packaging.
Use air for final storage-tightcontainer.
The idea is not to let the moisture in, the moisture will re-hydrate the product, which is what the microorganisms hope.
The shelf life of vegetables and fruits is very long ---
Maybe many years. -
Despite what the dehydration brochure tells you.
Even though I tested ancient dehydrated vegetables at least 15 years old, the taste eventually deteriorated and they looked really good.
Commercial dehydrator works for dry food, but if you have plenty of sunshine in your place, the sun dries quickly and does not require electricity.
Food should be placed on the wire rack instead of directly on the metal surface-
It's too hot.
Bring your product in at night and take it out the next day.
Insects may invite themselves to spawn on dry food.
Put dry produce in the fridge for the night before final packing, kill all the harmful creatures and eggs.
How to use dehydrated food? Simple.
Replenish water in hot water.
You refill the vegetables in boiling water at a rate of about 1 glass of water and give me a cup of dried vegetables.
If you use them in cooking, you don't even need to refill the water.
They can enter the potatoes directly with the extra water you add for them to replenish their water.
How to convert your recipe, as long as your ingredients are provided in the form of dehydration, you can convert any recipe into a dehydrated mixture.
In order to convert, you need to know how much weight ordinary vegetables are reduced due to dehydration.
Here are the guidelines for the seven most common vegetables: for example, if the recipe requires 1 cup of onion, you can see on the table that the dehydrated onion shrinks 10 times more than the fresh one, so, you need 1/10 cups of dehydrated onion.
Since few people have accurate laboratory equipment, this is not a simple measurement method.
See the above table for users-friendly way.
With this table, it's easy to convert recipes.
If the recipe requires 1/2 cups of carrots, check the table and take out 1 tablespoon of dried carrots.
Beef, chicken or vegetable broth or pellets, all of which remain stable without refrigeration and have a long shelf life (
Because of their salt content).
Dehydrated egg powder is also easy to buy and you can use as long as you need eggs.
To use the whole egg, take 2 tablespoons of dry eggs.
Let me give you an example of a recipe.
Don't let a long list of ingredients scare you.
They are full and great taste of all needs.
If you keep a lot of dehydrated food, they are already on the shelves of your pantry.
It takes less time to assemble them than to cook a pot of fresh coffee.
Prepare in advance to decide how many separate dry soup blends you would like to make from the recipe.
Use a measuring spoon or diet scale to accurately separate bouillon in the packaging you are making.
If bouillon cube is used, crush it before mixing.
Mix the rest of the ingredients fully to get a perfectly uniform mixture.
Divide this mixture into the number of packages you are making.
Pack the mixture into small plastic bags, well sealed and indicate the name and cooking instructions.
Use the preparation of the mixture, the total formula requires 4 cups of water.
If you make two packs with this recipe, label each pack with two glasses of water.
Mix the water and soup to boil when stirring.
Cook until the pasta and rice are soft for about 15 minutes (
Longer height--
Cook until soft).
By that time, the other ingredients will be tender.
Add more water to dilute it to achieve the desired consistency.