Kernau KSFD 352 Instructions For Use Manual page 19

C. Pretreatment of meat, fish and other food:
1. Lean meat (no fatty meat): The meat is suggested to be pickled before drying to keep its natural
taste and tenderize it. Pickle shall contain salt that will absorb moisture from the meat and plays
a role of freshness retaining.
Standard of pickling:
1/2 cup of soybean paste; 1 garlic; mashed; 2 tablespoons of brown sugar; 2 tablespoons of tomato sauce; 1/2
cup of worcestershire sauce; 1-1/4 teaspoon of salt; 1/2 tea spoon of onion powder; 1/2 teaspoon of beaten
pepper.Mix all the above ingredients.
Chop the meat into small cube and then put them into the machine. And the drying
time shall be about 2 to 8 hours until all the moisture is evaporated.
2. Poultry meat:
All the poultry meat shall be cooked in advance before drying. Steaming or baking is the best method. And
the drying time shall be about 2 to 8 hours until all the moisture is evaporated.
3. Fish:
Steaming or baking is suggested to be adopted to cook the fish before drying (bake it in the oven with
temperature of 200 ℃ for 20 minutes), and the drying time shall be about 2 to 8 hours until all the moisture
is evaporated.
D. Vanilla, etc:
Wash the vanilla and dry the redundant water, and remove the deteriorative leaves. Incompactly spread the
vanilla on the steaming grid. Drying time is about 2 to 6 hours, and it depends on the size and category of
vanilla.
E. Bread, etc:
Slice the bread out and no bread husk is allowed. Incompactly spread the bread slice on the layer shelf, and
the drying time is about 30 minutes to 2 hours.
F. Nut:
Shell the nut and wash it out with hot water. Incompactly spread the nut on the layer shelf. Nut cannot be
stored before cooling. Nut contains oil content that will cause corrosive smell, so it shall be stored in the
refrigerator to ensure that it is fresh. When the nut is to be used, take it out and place it in the normal room
temperature, and the drying time is about 18 to 26 hours.
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