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SRB / MNE - 119 -
Mlečni proizvodi i
kolači
Priprema
Trajanje
skladištenja
(meseci)
Uslovi čuvanja
Pakovano
(homogenizovano)
mleko
U svom pakovanju 2-3 Samo homogeni
Sir (osim belog
sira)
U obliku kriški 6-8
Mogu se ostaviti
u originalnim
pakovanjima za
kratko vreme
skladištenja. Treba
obaviti u plastičnu
foliju za dugotrajno
skladištenje.
Puter, margarin U svom pakovanju 6
Jaje*
Belance 10-12
30 gr toga jednako
jedno žumance.
Smeša od
jaja (belance -
žumance)
Dobro se promeša, doda
se prstohvat soli ili šećera
da bi se sprečilo da
postane previše gusto.
10
50 gr toga jednako
jedno žumance.
U zatvorenoj posudi
Žumance
Dobro se promeša, doda
se prstohvat soli ili šećera
da bi se sprečilo da
postane previše gusto.
8-10
2 gr toga jednako
jedno žumance.
* Ne bi se smelo zamrzavati u svojim ljuskama. Belance i žumance jajeta bi trebalo zamrznuti
odvojeno ili da je dobro umućeno.
Trajanje
skladištenja
(meseci)
Period odmrzavanja
na sobnoj
temperaturi (časova)
Trajanje odmrzavanja u
rerni (minuta)
Hleb 4 - 6 2 - 3 4-5 (220-225 °C)
Biskviti 3 - 6 1 - 1,5 5-8 (190-200 °C)
Pita 1 - 3 2 - 3 5-10 (200-225 °C)
Kolač za voćem 1 - 1,5 3 - 4 5-8 (190-200 °C)
Lisnato testo 2 - 3 1 - 1,5 5-8 (190-200 °C)
Pica 2 - 3 2 - 4 15-20 (200 °C)
Ukus nekih začina koji se nalaze u kuvanim jelima (anis, bosiljak, potočarke, sirće, razni
začini, đumbir, beli luk, crveni luk, senf, majčina dušica, majoran, crni biber itd.) menjaju i
pretpostavljaju jak ukus kada se čuvaju na duži vremenski period. Zato, zamrznutoj hrani bi
se trebala dodati mala količina začina ili bi željeni začin trebalo dodati nakon što se hrana
otopi.
Period čuvanja hrane zavisi od masnoće koja je korišćena. Odgovarajuće masnoće su
margarin, teleća mast, maslinovo ulje i maslac, a neodgovarajuće masnoće su masti kikirikija
i svinjska mast.
121


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