drying red beet
drying red beet
(ОСТ НКПП 500)
Most suitable for drying table varieties of beets. Roots must
be large or medium-sized round, ploskookrugloy or flat shape,
with pulp uniform (dark-red, red or magenta)
colors, resistant to heat treatment, and no noticeable
koltsevatosti and without coarse fibrous strands or vascular
fiber bundles. Tubers of these varieties have good taste
and have no earthy taste.
These varieties are:
Gribovskaya flat, Don is flat, rounded Leningrad,
biryuchekutskaya 313, 313 Crosby Egyptian Biryuchekutskoy station
Crosby Egyptian incomparable AO 463 Gribovsky station, Eclipse,
Bordeaux 0237 Gribov-ray station, as well as Egypt, Moscow
region, the Egyptian biryuchekutskaya 2695, Egyptian Khibiny 249
Egyptian Crosby 1385, 384 Canning, etc.
Beet varieties, giving the long roots, as well as hybrids of the dining room
beet sugar, containing coarse fibrous threads for drying
unsuitable, since they give a lot of waste when cleaning.
Purified from beet roots, heads and dirt, calibrated, thoroughly
wash and blanch in whole in boiling water for 20-25 minutes.,
Depending on the size of root crop, cooled water or on the tables
(Laid out on tables in a single layer) up to 30-40 ° and then purified
manually. In the presence of centrifuges beets clean them up blanching.
Blanched and peeled beets cut noodles, plank on the screen
Beets can be cleaned well with alkali. In this case, raw
or blanched root vegetables dipped in a 0,5 - 1% boiling
alkaline solution. The duration of treatment of crude beet 8-10 min.,
blanched for 2-3 minutes. After cleaning the skin carefully and alkali
washed with water.