A method of producing vegetable jerky

Abstract

This utility model relates to the production of Mixed Vegetable Jerky derived from the following ingredients: squash 51.20%, carrots 17.06%, eggplant 17.06%, flour 5.12%, powdered white pepper 1.71%, brown sugar 6.83%, and iodized salt 1.02%. The procedure includes gathering of materials; preparing the squash, eggplant, and carrots by washing, peeling, weighing, slicing into smaller pieces, soaking in brine solution for 30 minutes, boiling until soft, and mashing; mixing all ingredients and seasonings; chilling for 2 hours; oven drying for 30 minutes at 70?; dehydrating for 4 hours at 75?; cooling; cutting; weighing; sealing, and labeling. Proximate composition per 100 grams of product has 3.79% of crude protein, 0.49% crude fat, 2.98% ash content, 14.48% moisture content, and 78.26% of total carbohydrates. This utility model expands technological knowledge on vegetable preservation methods. This will be a good source of nutrients, an additional source of income, and a great addition to emergency relief packs.