Banana is a magnificent sweet fruit native to Southeast Asia that was one of the first to be cultivated by humans. The yellow banana fruit is rich in potassium and vitamin B6, which is responsible for the body's metabolism and the level of hemoglobin in the blood. There are several ways to dry bananas while retaining all the beneficial properties of this wonderful product.
It is necessary
-
- Ripe bananas
- Lemon juice
- Oven
- Dehydrator
Instructions
Step 1
Ripe selected bananas are peeled and cut up and down. The slices are placed on woodwind sheets and sent to simmer at a low temperature in a charcoal oven. During the drying process, bananas lose a large percentage of moisture and greatly decrease in size. Bananas are considered ready when they turn dark brown in color.
Step 2
Drying naturally in the sun If weather conditions permit, you can dry bananas directly in the sun, as do many people in hot climates. The fruits are peeled and whole or cut into slices, placed on a ventilated surface. Do not forget to cover the fruit with gauze from insects and periodically remove the bananas in partial shade. The readiness of the product will be indicated by the white crust of sugary powder that appears on the surface of the pieces.
Step 3
chips without oil and fat can be at home using a conventional oven. Bananas are cut into circles, each slice is dipped in lemon juice and placed in one layer on a baking sheet, previously lined with special oven paper (do not forget to make holes in it for better air circulation. You need to dry bananas at the lowest temperature or set the oven in this way called “ventilation mode.” The whole process will take about 10 hours.
Step 4
Special dryers Now in stores you can easily find special dryers for vegetables and fruits or order a dehydrator that has gained considerable popularity on the Internet. The temperature during such drying is the lowest (about 40 degrees) and will occur due to the circulation of warm air in the unit. Drying with such a device is reduced to 6-8 hours.
