How to dry carrots in the oven, saving its vitamins?

Carrots are one of the most common ingredients in dishes. It is added to the first and second dishes, pastries, prepare salads and juices. But the root crop is quite capricious in the matter of storage.

In order for him to enjoy his taste and has been kept for a long time, it is necessary to observe a number of conditions - from the choice of varieties suitable for a long “bed” to the preparation of the room in which the vegetable will “overwinter”. And should it be dried before storage?

Features of the structure

The ability of carrots to be stored for a long time without loss of taste, its resistance to all sorts of microorganisms, mold and spoilage is called keeping quality. Longevity is determined by the content of a sufficient amount of sugar and fiber, as well as dry substances, which will prevent the deterioration of the product.

The diameter of the core should be minimal, without bitterness and greens, and the core color should be practically the same as the bulk of the pulp.

Fruits with a smooth, uniform surface are best suited for storage., it is better to pick a carrot of the same size. It should not be mechanical damage, cracks, frostbitten areas.

Varieties suitable for this process

When choosing plant varieties suitable for long-term storage, proceed from the basic principle - the shorter the ripening period of carrots, the worse it is stored. Late ripening varieties, the ripening period of which is 120-140 days from the time of germination, are best preserved. They are most resistant to diseases and are able to easily preserve taste and structure until next summer.

The best late-ripening varieties include:

• Russian “Queen of Autumn”;
• Dutch Flaccoro;
• “Vita Long”;
• “Karlena”.

Mid-season varieties kept a bit worse., but among them there are several varieties that are not inferior in keeping quality to late ripening:

• "Samson".
• “Shantane”.
• "Vitamin".
• NIIOH-336.

Important! If a bookmark is intended for the storage of early ripening varieties, the term of their planting should be adjusted based on the length of ripening. Such carrots are planted later in order to ripen in the beginning of October or end of September.

More information about which varieties are suitable for storing carrots can be found here.

Do I need to do this before storage

The unequivocal opinion is that carrots are subject to mandatory drying and special preparation before being put into storage.

1. Proper digging of the root. In order not to damage the structure of the vegetable, it should be pulled out carefully, grabbing the tops of the vegetable and supporting it with a spatula if the ground is too hard. To the crop weathered and slightly dried, it is left in the sun for 2-3 hours.
2. Pruning tops. It is cut with the help of scissors to the very base in order to avoid germination from uncut areas.
3. Drying. Each carrot is cleared of lumps of dirt. Polyethylene film, tarpaulin or thick cloth are laid on the ground, and carrots are poured onto it. For drying, choose a shady and well-ventilated place.

Training

One of the effective ways to preserve carrots for a long time is drying, especially in the absence of suitable conditions and storage rooms (cellar, basement, pit). Moreover, such a treatment will help preserve the maximum amount of nutrients, vitamins and minerals in the root crop and prevent the destruction of the nutritional composition.

Initially, the fruits are freed from the tops, cutting them off and removing the green neck at the base. (more nuances about how to cut the root, you can find here). Next, each root must be carefully inspected for damage, cut rotten places, cuts. It is obligatory to wash carrots under running water, you can even use a hard sponge or brush.

The next stage is peeling. If you have to handle a large number of root vegetables, it is better to use a peeler - this will significantly speed up the process.

Before drying, carrots will have to be planted. To do this, boil water in a large container and immerse the fruit in it. After 15-20 minutes, pierce the carrot with a toothpick - it should enter the pulp with a little effort. After heat treatment, cool the product under cold running water and blot with a towel. The duration of blanching depends on the size of the fruit - small “reach” earlier - in 12 minutes, large - in 20 minutes.

Grind root vegetables for drying can be arbitrary - dice, circles, quarters, straws or grate. Allowed drying and raw carrots, without blanching.

At home

Drying carrots can be carried out in two ways - naturally and using heat from electrical appliances, for example, in an oven or in an electric dryer. In the first case, the procedure will be longer, but energy-saving. The second method allows you to speed up the drying at times, but with the cost of electricity.

On air

Held within two weeks. The key to success is the right choice of a site for drying. Optimally - in the garden or in the garden with a slight bias to the south. A large amount of sunlight will help to quickly dry the vegetable.

Carrots are prepared in the traditional way - they are washed, peeled and cut. Pour onto baking tray, tray or long sieve in one layer and place in the sun. Periodically have to mix the workpiece (every few days). After drying, the pieces are sorted, undyed or contaminated are removed.

In the microwave

With the help of modern technology, fresh carrots can be dried quickly and efficiently. Suitable microwave any power.

1. Carrots cut into strips or thin sticks.
2. Rinse under running water.
3. Prepare two paper towels - one put on a flat plate from the microwave, and the second to cover the carrot blanks.
4. Place a glass of water next to the plate.
5. Turn the oven on at maximum power for 3 minutes.
6. Check the carrots for readiness - if it is damp, continue drying for another 30-40 minutes at medium power, prolonging the process as necessary.

Tip! During drying in the microwave you need to ensure that the water in the glass does not boil away.

In the oven

Oven drying is the most popular way to make carrots., since it can be done in the oven at home, saving vitamins.

1. Prepared and processed carrots are ground randomly.
2. Prepare a baking sheet - it should be dry and clean.
3. Oven include warm up to 70 degrees.
4. Carrots poured on a baking sheet in a single layer. If the root vegetable is crushed on a grater, the maximum allowable height of the layer is 1 cm.
5. A baking tray with a vegetable is placed in the oven, the door is closed. If the oven is without convection, the door can be left slightly ajar.
6. Carrots are left to dry for 6-8 hours, stirring occasionally and turning to evenly remove moisture.
7. The dried billet is cooled directly in the baking sheet and stored.

While the oven is operating, ensure that the room is adequately ventilated — open a window or airing window.

In the electric dryer

A drier can also facilitate the carrot harvesting process.serving as an alternative to oven and microwave.

1. Peel carrots, wash, flush and chop.
2. On the electric dryer set the desired temperature - about 60-70 degrees.
3. Pour the chopped root vegetable on pallets and leave to dry.

The process can take a long time - from 6 to 12 hours. It depends on the model of the electric dryer, its power, as well as the size of carrot slices. It is necessary to strictly follow the instructions for the device, setting the desired mode and duration.

Watch a video about drying carrots in an electric dryer:

Dried vegetable for tea

Few people know that you can make delicious vitamin tea from carrots. You can brew and raw carrots, but it is better to dry it according to a certain phased technology in the oven:

1. Rinse the roots thoroughly under running water and peel.
2. Grind and pour on a baking sheet.
3. Heat the oven to maximum temperature.
4. Place the carrots in the oven for 20 minutes, remove and cool the product.
5. Repeat the process twice more, while not forgetting to mix the contents. Keep the door ajar.

Conclusion

How to store dried carrots? After completion of the drying process, all carrots need to be well cooled and poured into a common container for a day. This is done to ensure that the moisture remaining in the product is evenly distributed.

For long-term storage, dry glass containers, airtight tin and plastic cans, vacuum or cotton bags are suitable. Storage space is better to choose dark and dry.

The quality of storage depends on the tightness of the dishes - it must be tightly closed. Dried carrots can be stored for several months, up to one year.

Dried carrots are used to prepare healing drinks, as an ingredient for cooking vegetable soups, meat stews, fish dishes, casseroles, sauces, sweet and savory pastries. The main thing is to choose the right raw materials and observe the technology of harvesting the solar root crop.

Watch the video: How to dry vegetables at home dehydrated vegetables Urdu Hindi DIY (April 2024).