Drying fruits - still only recipes!

[Drying fruits - still only recipes!]

Drying fruits - still only recipes!

In this topic, I propose to post recipes for dried fruits, vegetables, berries, herbs, herbs and other things that you know, read.

This theme - a guide to uncooked drying recipes, just to help us when you don't know how and what to dry.

Later, when the recipe is made, the author will be able to post his version of the recipe, with a description of the process, photos, comments, a separate topic - the author's topic!
And, it is advisable to indicate the model of the electric dryer and the modes in which it was prepared!

Cook with pleasure and enjoy your meal!


DRYING - dehydration, a canning method based on suppressing the vital activity of microorganisms while reducing the moisture content in food below 15%. (when dehydrated, microorganisms do not die, but go into a state of suspended animation; when the products are moistened, they become viable again). This method is one of the oldest and most readily available methods of long-term preservation of food products, especially meat, fish, vegetables and fruits. Under the influence of dehydration, a number of structural and chemical changes occur in foods, accompanied by some destruction of biologically active and useful substances, such as vitamins and enzymes.
Dehydration canning can be carried out under atmospheric pressure and under vacuum conditions. Distinguish between natural and artificial drying under normal atmospheric pressure. Natural drying in the sun is an old method of food preservation still used today, for example for the preparation of dry fruits. Drying is a type of natural drying. Due to the length of the natural drying process, canned food can be subject to general contamination and infection. This limits the widespread use of this method.

In the industrial production of food products, artificial drying is used under atmospheric pressure, which can be jet, spray and film (contact). With the jet method, drying is carried out in special chambers, in which the products to be dried are subjected to a continuous jet of hot air coming from the heaters. For dehydration of liquid products (milk, juices, eggs), spray drying is used, which is carried out in a special chamber at a temperature of 90-150 ° C by spraying a liquid product through a nozzle in the form of a thin suspension that quickly dries and settles to the bottom of the chamber in the form of a powder. With this method, exposure to high temperature products is short-term, which contributes to better preservation of their natural properties.

For drying liquid products, the film (contact) method is used, which consists in applying the product to the heated surface of a rotating drum and then removing the dried product in the form of a film using a special scraper. Products obtained by film drying are worse in nutritional value and solubility due to pronounced structural changes and denaturation of their constituents. Vacuum drying, which is carried out under conditions of rarefaction of the air medium at a temperature not exceeding 50 ° C, ensures high preservation of the natural properties of the dried product. The most modern and promising vacuum drying method is lyophilization, or freeze drying.

[Jerky mandarins]

Jerky mandarins

Fruits of all varieties are suitable for drying.
They take fresh fruits, wash, dry, remove the zest with a knife, peel off white streaks, corrode to pieces, leaving 2-3 slices in each part.
Slices are chopped, sprinkled with sugar sand at the rate of 320-400 grams of sugar per 1 kg. fruits of tangerines, incubated for 20 hours at a temperature of 22 * ​​C, and then drain the juice.
Hot syrup is poured into the remaining mass, prepared at the rate of 320 grams of sugar and 350 grams of water per 1 kg of fruit after draining the juice.
The fruits are kept for 6 minutes at a temperature of 80 * C.
Then we drain the syrup, lay out the fruits on the pallets of the dryer and dry until tender, the moisture content of the finished product is 22%

[Admin]

Admin , but should we not aim at William feijoa !?

[Admin]

Admin , but should we not aim at William feijoa !?

Why not!

I'll go and read the recipes, maybe I'll find anything But, the feijoa is still early, and while it's expensive - at the end of November-December it's time

[MELON DRYING]

MELON DRYING

The first way... Semi-ripe fruits of all varieties are suitable. They are washed, dried, cut lengthwise into four parts. The tough outer skin is cut off, the core is selected along with the seeds. Cut along a strip of 60-70 x 20x25 mm, put in a container, sprinkle with granulated sugar (380 g per 1 kg), incubate for 24 hours at a temperature of 22 °, drain the juice. Syrup is prepared at the rate of 350 g of sugar and 300 g of water per 1 kg. Put the mass in hot syrup, incubate for 6 minutes at a temperature of 80 °, drain the syrup. The further process is similar to drying watermelons.

Second way. The preparation of fruits and the whole technological process are the same as in the first method of drying, but the fruits are ripe, with dense and firm pulp, 330 g of granulated sugar per 1 kg is used to separate the juice and kept for 72 hours at a temperature of 3-5 °.

Melon juice is blended with apple, plum, sea buckthorn, barberry, quince, lemon and physalis juices.

[DRYING WATERMOUS]

DRYING WATERMOUS

They take incompletely ripe, ripe (but not overripe) watermelons, wash, dry, cut lengthwise into four parts, cut off the hard outer skin, cut out the pulp, followed by sampling of seeds. Next, strips of 50-60 x 25x25 mm are cut along the length, sprinkled with granulated sugar (380 g per 1 kg), kept for 22 hours at a temperature of 22 °, the juice is drained. The remaining mass is poured with hot syrup prepared at the rate of 300 g of sugar and 350 g of water per 1 kg, and kept for 5 minutes at a temperature of 80 °. Then the syrup is drained, the mass is dried in the oven for 20 minutes at 85 ° and twice for 25 minutes at 65-70 * C, kept in a sieve for 5-6 hours at 30 ° and the moisture content of the product is leveled for four to six days. The moisture content of dried watermelon is 22-23%.

Watermelon juice is blended with currant (black, white, red), strawberry, raspberry, cherry in rhubarb juices.

Hello everyone!
I'm really looking forward to going to my parents and we can take the dryer from them, which they no longer need, since they sold the dacha. While I'm mentally preparing ...
In my old notebook with clippings from "Rabotnitsa" and calendars, I found common recipes for making marshmallows and figs, which, I think, will be of interest to many. For a very long time, I myself made plum marshmallows using this recipe. The main impression was that it took a lot of time and work, but it was eaten very quickly, so the experiment was no longer repeated. :) Now life circumstances have changed, more time has appeared, I hope to start cooking marshmallows again, because I don't eat jam, even though I will feed them fruits and berries from the dacha ...
So, `PASTELA
Pastila is made from a variety of berries and fruits. Especially delicious is obtained from apples, pears, quince, plums and mountain ash. Chokeberry must be mixed with plums, apples or quince.
Pour fruits and berries with a small amount of water, put on fire, and when they become very soft, rub through a sieve. Apple marshmallow is made from baked apples.
For 1 kg of mashed potatoes take from 200 to 500 grams of sugar / depending on the acidity of the berries /.
Cook the marshmallow in an enamel saucepan, stirring often with a wooden spatula or spoon, so as not to burn. The pastille is ready when, with stirring, reaches for a spoon and separates from the bottom of the pan.To give the pastille a special taste and aroma, chopped nuts or finely chopped candied orange peels are added at the end of cooking.
The finished candy is laid out on a board or baking sheet covered with parchment, leveled with a knife with a layer 1-2 cm thick and dried in the air or in an oven with an open door at a temperature of 60 degrees. Then it is rolled up / well sprinkled with chopped nuts before that / or cut into layers. You can make a multi-layer pastille, for example, apple layer, plum layer, quince layer. A tasty marshmallow can be prepared from the waste remaining after obtaining the juice of any berries and fruits in a juicer. Wipe the hot mass of this waste through a sieve and cook (preferably in a water bath) until tender, until, while stirring, the mass reaches for a spoon, exposing the bottom of the pan. When cooking this marshmallow, you can not add sugar.
SMOKVA
It can be cooked from any non-grated berries - raspberries, black currants. For 1 kg of berries, take 500-600 grams of sugar and one glass of water.
The berries are boiled over low heat until, while stirring, the mass separates from the bottom and reaches for a spoon. Then they transfer it to a faience or enamel dish moistened with water, leveled with a knife and dried in air or in an oven with an open door at a temperature of 60 degrees.
When the fig dries up, it is cut into diamonds, squares, circles and sprinkled with sugar.
The fig is kept in glass jars tied with parchment.

[Claire!]

Claire!Thanks for the marshmallow recipe.
I’m just now dripping juice from (bucket) apricots steamed in the oven. I knocked everything over on a drushlag to drain the juice, left it overnight. I was afraid that the marshmallow would be liquid with the juice. And I just wondered whether it was necessary to cook all this mass or it would be enough to beat it with sugar.
I will try both options.

Thank you, it's nice that it came in handy. I think so myself that if the pastille is not boiled before drying, it will be stored worse - it can become moldy, for example, because any spores and bacteria at 60 degrees are not killed. On the other hand, long-term cooking, and even so that it does not burn, is laborious. With modern dryers, I think, it is enough to boil a little, in order to destroy any disputes, and then you can dry it in the dryer. The aroma, again, should be better preserved from such a gentle preparation.

And here's another recipe for making marshmallows, but already quite interesting, with protein.

Rowan Pastila

Crush 10 cups of berries in a saucepan with a spoon, add five cups of sugar, cover and place in the oven with medium heat. When the berries give juice, stir them, and after all the sugar has dissolved, rub through a sieve and let cool. Add the egg white / three glasses of mountain ash puree - 1-2 proteins /, beat until the mass turns white, then put it in a low wooden box, filling it about a third, and put it back in a not too hot oven so that the mass dries. Put the second on the dried layer, then the third. Cover the dried pastille with white paper, close the lid and place in a cool dry place.

A similar preparation is made of ROSE HIP PASTE

Pass 1 kg of peeled fruits through a meat grinder, add 800 g of granulated sugar, egg white, beat well - the mass should be foamy, mesoloporous, loose. Immediately, until it has settled, pour into molds lined with oiled paper and put in the oven.

It seems to me that there will be even more hunters for such a marshmallow in the form of food moths and all kinds of bugs, but as a table decoration, such as sweets for tea, I can quite imagine. That is, if you do it, then it is not for long-term storage.

Admin, I'm interested in sun-dried eggplants !!! look pliz ... maybe they can be made like sun-dried tomatoes in soy sauce ... only I can't find that recipe ...
it is in this thread that I can drop links to sun-dried recipes, and then go directly to the one I need ... (like there is this and this and that ...)))) Thank you in advance

Is it possible to make syrup from the released juice of the fruit? or for some reason it is impossible?

Is it possible to make syrup from the released juice of the fruit? or for some reason it is impossible?

not only is it possible but also necessary ... last year I did not know grief with this released juice ... at your discretion, at least dilute it like juice, at least add to cottage cheese, yogurt, etc.
on its basis, you can make different compotes ... it so happened last year that I mixed plum, pomegranate and grape juices ... local girls (whose husbands are Muslim, and in "dry law") gave the definition of NON-ALCOHOLIC WINE .. unity ennon is a cloudy color, and you can't immediately understand whether there is alcohol or only vitamins? ) ... so "the need is tricky for invention")))
I also made a sauce of plum juice with pomegranate ... I boiled it down to 1/3 .. it turned out to be an awesome thing-marinade for chicken + curry and salt and that's it ... honey substitute

[... incubate for 22 hours at a temperature of 22 °, drain the juice. The remaining mass is poured with hot syrup prepared at the rate of 300 g of sugar and 350 g of water per 1 kg ...]

Katyusha, I meant here
... incubate for 22 hours at a temperature of 22 °, drain the juice. The remaining mass is poured with hot syrup prepared at the rate of 300 g of sugar and 350 g of water per 1 kg ...
and if you add the required amount of sugar to this juice when there is a lot of juice and cook?

[Claire]

Claire thank you very much for the detailed recipe for marshmallow! Tomorrow I'll cook it.

based on my experience, I liked cooking in pure syrup without juice ... then after drying, the product turns out to be more meaty, and if with juice, it turns out a little dry ... well, it's like for me ... but then sugar consumption more...
I'm drying under the scorching sun, not in a dryer ... maybe that's why ... I did this and that ... and nectarines and reputations and peaches behave the same ... in general, I'm not greedy on sugar now ...
but tasty, especially in winter in any kind of cooking .. also look at the sweetness of the fruit, if the layers are too sweet, then you can syrup with juice, and if with sourness, then pure syrup is better

Merri, to your health!

Merri, health!

Already dries!

[Lulek]

The topic of dried eggplant seems to have been raised on the forum, but at first there are no baked and then dried ones.
I baked eggplants in the oven like Lulek in the topic "Home Freezer" advises. I cleaned it, got a decent slide. And now it's so sorry for the place in the freezer, it's almost gone without eggplant. So I think, can it be cut into slices, dried and put into a jar under vacuum?
I was afraid to dry raw, the opinion is twofold: someone is okay, someone does not, I don't want to throw everything into the trash bin later

What do you say, who has experience?

In the old days, when there were no dryers, I cut the eggplants into large cubes and strung them on a string like mushrooms. I dried it over the stove. She kept it like dried mushrooms. in a paper bag. Used in stews, borscht, stews. It was very tasty for me. Now I have dried it in half rings and put it in a salted linen bag

[Lulek]

The topic of dried eggplant seems to have been raised on the forum, but at first there are no baked and then dried ones.
I baked eggplants in the oven like Lulek in the topic "Home Freezer" advises. I cleaned it, got a decent slide. And now it's so sorry for the place in the freezer, it's almost gone without eggplant. So I think, can it be cut into slices, dried and put into a jar under vacuum?
I was afraid to dry raw, the opinion is twofold: someone is okay, someone does not, I don't want to throw everything into the trash bin later

What do you say, who has experience?

I bought a dryer recently, I'm just learning it. I dried the champignons for testing, there were empty trays, I cut large straws with Burner and put them in the dryer (Isidrai), then began to read the instructions It turned out that eggplants and carrots are advised to be steamed for 5 minutes, cooled in cold water, then dried. Of course, I left it as it was done (somewhere I heard that freshly cut is dried), in the end we liked the taste of both champignons and eggplants. Unusual aroma and amazing taste.

It is better to dry eggplants in large pieces, they dry out a lot and become hollow inside.

Girls see this topic Technology of drying vegetables, fruits https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278751.0

[Cranberry apples.]

Cranberry apples.
I want to share, what if such an experience is useful to someone.Made cranberries, according to Admin's recipe for dried lingonberries. There is syrup left. I usually boil it and pour it into bottles for later use in cakes. And then the idea came to dip apples in hot syrup. They immediately acquired a pleasant pink color after lying in hot syrup for about 20-30 minutes. When dried, the color becomes more intense, and the taste is sweet and sour, in favor of the sweet. I don’t eat dried apples at home, but in this version everyone liked it.

[spoiler] [/ spoiler]