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Zamrzovanje svežih
živil
Za zamrzovanje uporabljajte samo
sveža in brezhibna živila.
Za čim boljšo ohranitev hranilnih
vrednosti, arome in barve je potrebno
zelenjavo pred zamrzovanjem blanširati.
Pri jajčevcih, paprikah, bučkah in belih
blanširanje ni potrebno.
Literaturo o zamrzovanju in blanširanju
najdete v običajnih knjigarnah.
Napotek
Živila, ki jih je šele treba zamrzniti ne
smejo priti v dotik z že zamrznjenimi
živili.
Za zamrzovanje so primerni:
pekarski izdelki, ribe in morski sadeži,
meso, divjačina, perutnina, zelenjava,
sadje, zelča, jajca brez lupine,
mlečni izdelki kot sir, maslo in skuta,
gotove jedi in ostanki obrokov, kot sp
juhe, enolončnice, pripravljeno meso
in ribe, krompirjeve jedi, narastki in
slaščice.
Za zamrzovanje niso primerni:
vrste zelenjave, ki se jih po navadi je
sveže, npr. listnata solata ali redkvice,
jajca z lupino, grozdje, cela jabolka,
hruške in breskve, trdo kuhana jajca,
jogurt, kislo mleko, kisla smetana,
smetana in majoneza.
Pakiranje živil
Živila naj bodo nepredušno zapakirana,
da ne bi zgubila okusa ali se izsušila.
1. Dajte živilo v embalažo.
2. Iztisnite zrak.
3. Zaprite nepredušno pakiranje.
4. Napišite na embalaži
vsebino in datum zamrzovanja.
Za embalažo so primerni:
plastične folije, folije v obliki
polietilenskih cevi, alu-folije, posode
za zamrzovanje.
Te proizvode boste našli v specializirani
trgovini.
Za embalažo so neprimerni:
papir za pakiranje, pergament-papir,
celofan, vrečke za smeti in rabljene
vrečke iz trgovine.
Za zapiranje so primerni:
gumice, plastične sponke, vrvice, lepilni
trakovi odporni na mraz in podobno.
Polietilenske vrečke in folije lahko
zaprete tudi z varilcem folije.
Obstojnost zamrznjenih živil
Odvisna je od vrste živil.
Pri temperaturi –18 °C:
riba, klobase, gotove jedi, peciva:
do 6 mesecev
sir, perutnina, meso:
do 8 mesecev
zelenjava, sadje:
do 12 mesecev
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