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* Ne smete zamrzniti z lupino. Beljak in rumenjak je treba zamrzniti ločeno ali pa ju dobro
premešati.
Okus nekaterih začimb, ki jih najdemo v kuhanih jedeh (janež, bazilika, vodna kreša, kis,
mešane začimbe, ingver, česen, čebula, gorčica, timijan, majaron, poper itd.) se spremeni in
pridobi močan okus, če so začimbe shranjene dlje časa. Zatododajte zamrznjeni hrani malo
začimb ali pa želene začimbe dodajte odmrznjeni hrani.
Obdobje shranjevanja hrane je odvisno od uporabljenega olja. Primerna olja so margarina,
telečja maščoba, olivno olje in maslo, neprimerna olja pa so arašidovo olje in svinjska mast.
Hrano v tekoči obliki je treba zamrzniti v plastičnih skodelicah, druga živila pa v plastični foliji
ali vrečkah.
Mlečni izdelki in na
peciva
Priprava Čas shra-
njevanja
(meseci)
Pogoji shranjevanja
Pakirano (homogenizira-
no) mleko
V lastni embalaži 2–3 Čisto mleko – v lastni embalaži
Sir – razen belega sira V rezinah 6–8 Lahko pustimo v lastni origi-
nalni embalaži za kratek čas
shranjevanja. Za dolgotrajno
shranjevanje je treba hraniti v
plastični vrečki
Maslo, margarina V lastni embalaži 6
* Jajca
Beljak 10–12 30 g je enakovredno enem
rumenjaku.
V zaprti posodi
Jajčna zmes (be-
ljak in rumenjak)
Dodamo nekaj soli ali
sladkorja, da se ne
zgosti.
10 50 g je enakovredno enem
rumenjaku.
Rumenjak Dodamo nekaj soli ali
sladkorja, da se ne
zgosti.
8–10 20 g je enakovredno ene-
mu rumenjaku.
Čas shranjevanja
(meseci)
Čas odmrzovanja pri
sobni temperaturi
(ure)
Čas odmrzovanja v pečici (min.)
Kruh 4–6 2–3 4–5 (220–225 °C)
Keksi 3–6 1–1,5 5–8 (190–200 °C)
Fino pecivo 1–3 2–3 5–10 (200–225 °C)
Pita 1–1,5 3–4 5–8 (190–200 °C)
Listnato testo 2–3 1–1,5 5–8 (190–200 °C)
Pica 2–3 2–4 15–20 (200 °C)
68


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