Dehydrated products are those edibles that in their natural state have a high percentage of water, but that, through natural or artificial methods, has been largely extracted from them. In this way, some of its nutritional qualities are enhanced, in addition to prolonging its useful life.
In recent years it has become a public favorite, as it is considered easy to consume and delicious flavor. Contrary to the social belief that the only foods capable of withstanding this extreme physical change are fruits, more and more chefs choose to implement the technique in meats, eggs, fish and even milk.
Throughout history, the dehydration technique has accompanied humanity as an alternative to preserve food in times of scarcity, vegetables, grains and fruits were dried in the sun to preserve themselves. At present, it is possible to identify two methods that are used, being very specific according to the properties of the food to be submitted:
- Dehydration: This is the process of reducing the water level by treating the food by artificial heat, that is to say: previously heated air, hot surfaces, etc.
- Drying: The difference lies in the natural methodology used to dry the products, that is, through: the sun, the wind and, in general, everything that the ecosystem entails.
Some essential characteristics of these foods are:
- By eliminating a high percentage of water, the possibility of contaminating a food is also reduced, which is why conservation is the main characteristic, since it ensures that these are considered perishable and their useful life is extended.
- It is about food that is very easy to transport because since it is not considered 100% perishable, it is not necessary to invest in a suitable container to resist temperatures and humidity, such as cans.
- They are ideal as snacks or accompaniments, for example, blueberries, apricots, raisins, figs, bananas and even blueberries, are ideal accompaniments for your preparations.
We know that there may be some doubts to include this technique in food preparation, such as: does it lose its nutritional value by losing water and properties? Or will the taste of these foods undergo a huge change when subjected to this technique?
We solve these doubts:
- Although there is a high probability of losing vitamins such as A and C, because they are thermolabile, that is, sensitive to high temperatures, this loss can be avoided, using dehydrating machines that do not exceed 45ºC or opting for a natural alternative. like drying by means of the sun.
- In fact, it is considered that this technique may contain nutrients due to the shrinkage of the product and the concentration that it causes in its particles. For this reason, in some diets they make sure to implement it to be able to enjoy food for much longer without the need for preservatives.
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