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106
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 beluših
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, zelišča, 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 primerne:
plastične folije, cevaste folije iz
polietilena, alufolije, posode za
zamrzovanje.
Te izdelke najdete v strokovnih trgovinah.
Kot embalaža niso primerni:
papir za peko, pergamentni papir,
celofan, vrečke za smeti in uporabljene
nakupovalne vrečke.
Za zapiranje so primerne:
gumice, plastične sponke, vrvice, lepilni
trakovi odporni na mraz in podobno.
Polietilenske vrečke in folije lahko
zaprete tudi z varilcem folije.
Obstojnost zamrznjenih živil
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
106


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