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Proč je dobré sušit ovoce a zeleninu?

Posted on: By : Redakce

 

Máte doma spoustu jablek, zeleniny nebo hub? Co s tím? Třeba obden péct štrůdly a houby porozdávat sousedům. Další možnost – sušení! Sušení je jednoduchá a zdravá konzervační technika, díky které si na plodech léta pochutnáte i v zimě.

Další důvody proč sušit ovoce a zeleninu

  • Široké využití. Chutná svačinka, klování k televizi, zdravá snídaně – müsli v jogurtu. Nebo také se vám sušená zelenina hodí k přípravě polévek, ze sušených hřibů si lze připravit chutnou omáčku, sušené ovoce hospodyňky uvítají u pečení moučníků. Kdo by neměl v lednu chuť na meruňkový koláč!
  • Sušení: nejšetrnější způsob konzervace. Vitamíny, minerály a další živiny zůstávají ve velké míře zachovány.
  • Stop kvasinkám a bakteriím: při sušení ovoce, zeleniny a hub se odstraní vlhkost, čímž se zabrání množení kvasinek a bakterií.
  • Výraznou chuť sušených potravin nelze popřít.
  • Snížený podíl soli a tuku, čímž se zvyšuje kalorická hodnota.

Sušená zelenina a ovoce příznivě působí na naše trávicí ústrojí, neboť má více vlákniny než její hydratovaní kolegové. Sbohem, zácpo!

  • Vysušené plátky při vhodném skladováním vám vydrží až 20 let.
  • Pohodlné cestování se sušenými potravinami.
  • Domácí sušené potraviny jsou mnohem zdravější než ty kupované, které prošly menší kosmetickou úpravou oxidem siřičitým.
  • Můžete sušit i bylinky: získáte luxusní koření.

Sušit na slunci nebo v sušičce?

To záleží na vás, zda si vyberete troubu nebo slunce. Každopádně musíte tenké plátky potravin rozložit na plech vyložený papírem na pečení. Sušení na vzduchu trvá 2-3 dny, musíme počítat s prachem, který na potraviny padá. V troubě, která není pro sušení přizpůsobena, kde nelze zajistit dostatečnou cirkulaci vzduchu, se ovoce namísto pouštění vody pořádně zapotí a přilepí se k podložce.   Ideální způsob šetrné sušení v sušičce tomu určené.

Redakce

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