сушеные яблоки

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Яблоки – самые полезные плоды из всех произрастающих в России. В них
содержится куча витаминов и микроэлементов, полезных нашему организму.
Кроме того в яблоках много клетчатки, что способствует пищеварению и
очищению кишечника.
Но при хранении в свежем виде яблоки теряют не только во вкусе, но и из
них исчезают полезные вещества. К тому же яблоки занимают много места и их
нужно постоянно контролировать, отбирая подгнивающие плоды.
Одним из способов хранения является сушка. Сразу же решается вопрос
экономии места. К тому же при сушке меньше всего, по сравнению с варкой
варенья и компота, теряются витамины.

сушеные яблоки

СОСТАВ
яблоки

Для сушки пригодны яблоки любых сортов.
Яблоки помыть, вырезать семенную коробочку.
Кожицу при желании можно счистить, но это не обязательно.
Порезать кружочками или сегментами толщиной не более 7мм.
(В кулинарной литературе есть совет, чтобы яблоки быстрее сохли, их
нужно проварить минут 7-10 в кипящей воде, а затем остудить в холодной.)
Противень застелить бумагой для выпечки.
Насыпать на него яблоки. Чем меньше слоёв яблок насыпано на противень,
тем быстрее и качественнее будет происходить сушка.

сушеные яблоки

В духовке выставить температуру t=90~100°C для электрической и
t=70~80°C для газовой. Если есть режим вентиляции – включить.
Дверцу духовки слегка приоткрыть.

сушеные яблоки

Через каждые 40~50 минут яблоки нужно перемешивать, чтобы сушка
происходила равномерно.

сушеные яблоки

Когда яблоки хорошо подвялятся, температуру убавить на 20~30°C от
первоначальной.
Готовые яблоки имеют равномерный светлый желтовато-красновато-коричневый цвет,
после остывания при сгибании не ломаются.
Допустимо досушить яблоки до ломкого состояния, при условии, что они не
изменят цвет – не пригорят.
Для хранения высохшие яблоки ссыпать в стеклянные банки, уплотнить
толкушкой и закрыть п/э крышкой или фольгой.

сушеные яблоки

В кулинарии сушёные яблоки используются для приготовления компотов, фруктовых
салатов, желе, муссов;
в качестве начинок для пирогов, добавок в тесто и кремы.
Выход: примерно 20% от первоначального веса.
Калорийность: примерно 300 ккал.

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Источник: good-cook.ru

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