{"id":21,"date":"2015-07-07T08:35:43","date_gmt":"2015-07-07T06:35:43","guid":{"rendered":"http:\/\/localhost\/wordpress\/index.php\/2015\/07\/07\/proc-je-dobre-pouzivat-sokove-schlazovace\/"},"modified":"2017-05-24T12:03:37","modified_gmt":"2017-05-24T11:03:37","slug":"proc-je-dobre-pouzivat-sokove-schlazovace","status":"publish","type":"post","link":"https:\/\/potravinyx.cz\/?p=21","title":{"rendered":"Pro\u010d je dobr\u00e9 pou\u017e\u00edvat \u0161okov\u00e9 schlazova\u010de?"},"content":{"rendered":"

Tradi\u010dn\u00ed zp\u016fsob uchov\u00e1v\u00e1n\u00ed uva\u0159en\u00fdch potravin b\u00fdval jejich ponech\u00e1n\u00ed na voln\u00e9m vzduchu, dokud se neochladily na p\u0159\u00edslu\u0161nou teplotu, a teprve pot\u00e9 se ukl\u00e1daly do chladni\u010dky.<\/p>\n

<\/p>\n

Za t\u011bchto teplotn\u00edch podm\u00ednek a vlhkosti prost\u0159ed\u00ed (z + 70\u00b0C na +10\u00b0C) byl v pokrmu  umo\u017en\u011bn rozvoj bakteri\u00ed.<\/p>\n

\u0160okov\u00e9 zchlazova\u010de jsou za\u0159\u00edzen\u00ed navr\u017een\u00e1 k velmi rychl\u00e9mu sn\u00ed\u017een\u00ed teploty pokrm\u016f z teploty po uva\u0159en\u00ed cca 70\u00b0C na teplotu chladic\u00ed 3\u00b0C v \u010dase do 90 minut. Tak se zabr\u00e1n\u00ed mno\u017een\u00ed bakteri\u00ed. Sm\u00ed\u0161en\u00e9 zchlazova\u010de, kter\u00e9 maj\u00ed zabudovan\u00e9 zmra\u017eov\u00e1n\u00ed mohou dos\u00e1hnout poklesu teploty pokrmu a\u017e na -18\u00b0C v \u010dase do 4 hodin. T\u00edm se krom\u011b velmi rychl\u00e9ho zmra\u017een\u00ed pokrmu zabr\u00e1n\u00ed r\u016fstu ne\u017e\u00e1douc\u00ed bakteri\u00e1ln\u00ed mikroflory a nav\u00edc se znemo\u017en\u00ed tvorba makrokrystal\u016f.<\/p>\n

TRADI\u010cN\u00cd MRA\u017dEN\u00cd A \u0160OKOV\u00c9 MRA\u017dEN\u00cd<\/h2>\n

Jedn\u00e1 se o dva term\u00edny, kter\u00e9 se zat\u00edm nerozli\u0161uj\u00ed spr\u00e1vn\u011b. Jak\u00fd je rozd\u00edl mezi \u201ezmra\u017een\u00edm\u201c v\u00fdrobku tradi\u010dn\u00edm vlo\u017een\u00edm do mraz\u00edc\u00ed sk\u0159\u00edn\u011b a \u0161okov\u00fdm zmra\u017een\u00edm? Rozd\u00edl je, \u017ee p\u0159i tradi\u010dn\u00edm mra\u017een\u00ed je spousta \u010dasu na tvorbu makrokrystal\u016f uvnit\u0159 pokrmu, zat\u00edmco rychl\u00e9 \u0161okov\u00e9 zmra\u017een\u00ed, kter\u00e9 prob\u011bhne do 4 hodiny, neposkytuje \u010das pro tvorbu makrokrystal\u016f. Makrokrystaly se tvo\u0159\u00ed, kdy\u017e se pokrm mraz\u00ed 4 a\u017e 8 hodin. B\u011bhem t\u00e9to doby se rozbije bun\u011b\u010dn\u00e1 membr\u00e1na a ztr\u00e1cej\u00ed se miner\u00e1ln\u00ed soli a v\u00fd\u017eivn\u00e9 l\u00e1tky ve form\u011b vodn\u00e9ho roztoku. \u0160okov\u00e9 za\u0159\u00edzen\u00ed sm\u00ed\u0161en\u00e9 tento probl\u00e9m vylu\u010duje a pokrm se mraz\u00ed, ani\u017e ztr\u00e1c\u00ed sv\u00e9 vlastnosti, vitam\u00edny a chu\u0165 a m\u016f\u017ee se uchov\u00e1vat n\u011bkolik m\u011bs\u00edc\u016f s nezm\u011bn\u011bn\u00fdmi vlastnostmi.<\/p>\n

Jak u chlazen\u00ed, tak u mra\u017een\u00ed existuj\u00ed dva typy \u0161okov\u00e9ho sn\u00ed\u017een\u00ed teploty: intenzivn\u00ed a m\u00edrn\u00fd.<\/p>\n

POU\u017dIT\u00cd \u0160OKERU A KONVEKTOMATU<\/h2>\n

Vyu\u017eit\u00ed \u0161okov\u00fdch zchlazova\u010d\u016f se neomezuje pouze na pln\u011bn\u00ed hygienick\u00fdch po\u017eadavk\u016f a norem, n\u00fdbr\u017e z hlediska kulin\u00e1\u0159sk\u00e9ho d\u00e1v\u00e1 vynikaj\u00edc\u00ed v\u00fdsledky a poskytuje velk\u00e9 v\u00fdhody.<\/p>\n

Pokles teploty uva\u0159en\u00e9ho pokrmu z +70\u00b0C na +3\u00b0C poskytuje produkt \u0161\u0165avnat\u00fd, chutn\u00fd, jemn\u00fd a p\u0159\u00edjemn\u00fd, kter\u00fd lze uchov\u00e1vat del\u0161\u00ed dobu, a kter\u00fd po regeneraci v konvektomatu si udr\u017euje chu\u0165 stejnou jako pokrm \u010derstv\u011b p\u0159ipraven\u00fd. Spolupr\u00e1ce konvektomatu a \u0161okeru umo\u017e\u0148uje pl\u00e1novat pr\u00e1ci v kuchyni tak, \u017ee se vyu\u017eij\u00ed \u201cmrtv\u00e9\u201d \u010dasy nebo \u010dasy, kdy je pr\u00e1ce m\u00e9n\u011b, k p\u0159\u00edprav\u011b pokrm\u016f na zbytek t\u00fddne. P\u0159i spr\u00e1vn\u00e9m vyu\u017eit\u00ed konvektomatu a \u0161okeru je tak\u00e9 m\u00e9n\u011b ztr\u00e1t, \u0161et\u0159\u00ed se \u010das, zvy\u0161uje se zisk a hlavn\u011b se z\u00e1kazn\u00edkovi p\u0159edkl\u00e1d\u00e1 \u010derstv\u00fd pokrm v ka\u017ed\u00e9m okam\u017eiku.<\/p>\n

\u0160OKOV\u00c9 ZCHLAZOV\u00c1N\u00cd<\/h2>\n

M\u00edrn\u00fd cyklus (standardn\u00ed) – 90 minut<\/h4>\n

Je to cyklus vhodn\u00fd pro pokrmy \u0159\u00eddk\u00e9, \u2018light\u2019 nebo pro jemn\u00e9 a pokrmy o mal\u00e9m objemu.<\/p>\n

Tvrd\u00fd cyklus (intens\u00edvn\u00ed) – 90 minut<\/h4>\n

Vhodn\u00fd pro produkty o vysok\u00e9 hustot\u011b nebo o velk\u00e9m objemu, jako\u017e i pro j\u00eddla p\u0159ipravovan\u00e1 pro n\u00e1sledn\u00e9 vakuov\u00e1n\u00ed.<\/p>\n

\u0160OKOV\u00c9 ZMRAZOV\u00c1N\u00cd<\/h2>\n

M\u00edrn\u00fd cyklus (standardn\u00ed) – 240 minut<\/h4>\n

Tento cyklus zmra\u017euje potravinu homogenn\u00edm zp\u016fsobem, proto je vhodn\u00fd pro j\u00eddla, kter\u00e1 nemaj\u00ed trp\u011bt prudk\u00fdmi zm\u011bnami teplot, nebo pro j\u00eddlap\u0159ipravovan\u00e1 s r\u016fzn\u00fdmi ingrediencemi.<\/p>\n

Tvrd\u00fd cyklus (intens\u00edvn\u00ed) – 240 minut<\/h4>\n

Je to ide\u00e1ln\u00ed cyklus pro zmra\u017een\u00ed polop\u0159ipraven\u00fdch pokrm\u016f. Je vhodn\u00fd t\u00e9\u017e pro syrov\u00e9 potraviny..<\/p>\n

Umo\u017e\u0148uje udr\u017eovat z\u00e1sobu zmra\u017een\u00fdch v\u00fdrobk\u016f po dlouhou dobu k pou\u017eit\u00ed v pr\u016fb\u011bhu cel\u00e9ho roku.<\/p>\n

zdroj\/foto: Fagor<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Tradi\u010dn\u00ed zp\u016fsob uchov\u00e1v\u00e1n\u00ed uva\u0159en\u00fdch potravin b\u00fdval jejich ponech\u00e1n\u00ed na voln\u00e9m vzduchu, dokud se neochladily na p\u0159\u00edslu\u0161nou teplotu, a teprve pot\u00e9 se ukl\u00e1daly do chladni\u010dky.<\/p>\n<\/div>","protected":false},"author":2,"featured_media":3094,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[42,54,113,115],"class_list":["post-21","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastrozarizeni","tag-gastrozarizeni","tag-jidlo","tag-uspora","tag-vareni"],"views":10927,"_links":{"self":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/21","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21"}],"version-history":[{"count":0,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/21\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/media\/3094"}],"wp:attachment":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}