{"id":19422,"date":"2017-10-20T19:34:00","date_gmt":"2017-10-20T17:34:00","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=19422\/"},"modified":"2023-04-13T17:24:56","modified_gmt":"2023-04-13T15:24:56","slug":"conserves-daliments-deshidratacio-bany-maria-i-buit","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2017\/10\/20\/conserves-daliments-deshidratacio-bany-maria-i-buit\/","title":{"rendered":"Conserves d’aliments: deshidrataci\u00f3, bany maria i buit"},"content":{"rendered":"

A l’hora de conservar aliments sorgeixen els dubtes: Quin m\u00e8tode de conservaci\u00f3 \u00e9s m\u00e9s efica\u00e7 per mantenir les propietats dels aliments? Quin m\u00e8tode \u00e9s m\u00e9s segur? Necessito aparells especials? Quins aliments s\u00f3n aptes per a cada m\u00e8tode?
\n<\/p>\n

Deshidrataci\u00f3, conservaci\u00f3 al bany maria i conservaci\u00f3 al buit<\/strong> s\u00f3n m\u00e8todes senzills i fiables que podem utilitzar a casa.<\/p>\n

Comparem les seves caracter\u00edstiques:<\/p>\n

DESHIDRATACI\u00d3<\/strong>: deshidratar<\/a> consisteix a eliminar l’aigua dels aliments, mitjan\u00e7ant una font de calor suau. Tradicionalment s’ha fet exposant els aliments al sol<\/strong>, sent el m\u00e8tode m\u00e9s natural i econ\u00f2mic. Tamb\u00e9 podem deshidratar utilitzant el forn<\/strong> a una temperatura molt baixa i amb la porta una mica oberta. Actualment, els deshidratadors<\/a>\u00a0ens faciliten la tasca mitjan\u00e7ant un control perfecte del temps i la temperatura. A m\u00e9s, l’aliment no est\u00e0 exposat a l’aire, de manera que \u00e9s un m\u00e8tode m\u00e9s higi\u00e8nic (protegit de pols i insectes). L’espai est\u00e0 optimitzat, permetent assecar una gran quantitat d’aliments amb poc consum el\u00e8ctric i hi ha models amb programes per obtenir els millors resultats.<\/p>\n

Propietats nutricionals dels deshidratats:<\/strong> es mantenen \u00edntegres<\/strong>, sempre que la temperatura de l’aliment no excedeixi els 42 \u00baC, temperatura a la qual es destrueixen els enzims<\/a> m\u00e9s l\u00e0bils. Es produeixen canvis en la textura de l’aliment, segons el grau d’assecat: des d’aliments totalment secs i durs o cruixents, fins consist\u00e8ncia tova. El sabor dels deshidratats sempre queda concentrat i per tant, m\u00e9s intens.<\/p>\n

\u00c9s un m\u00e8tode segur?<\/strong> La deshidrataci\u00f3 \u00e9s un m\u00e8tode segur i sempre que l’aliment est\u00e0 totalment sec, es pot conservar fins a anys en pots o bosses herm\u00e8tics. La durada est\u00e0 condicionada pel grau d’humitat que contingui l’aliment.<\/p>\n

Quins aliments podem deshidratar?<\/strong> Fruites, verdures, bolets, herbes, carns i peixos. Tamb\u00e9 podem fer preparacions de cuina crudivegana: crackers, xips, pizzes, pastissos, pa esseni, barretes, etc.<\/p>\n

CONSERVES AL BANY MARIA: <\/strong>elaboraci\u00f3 de les conserves<\/a>\u00a0tradicionals, ficant els aliments en\u00a0pots<\/a> que es tanquen i submergeixen en aigua que portem a ebullici\u00f3. Es necessita una olla, pots de vidre amb tapa que tanqui b\u00e9, aigua i una font de calor. Si preferim controlar perfectament temps i temperatura d’ebullici\u00f3, podem fer servir un\u00a0pasteuritzador<\/a>. Es tracta d’un electrodom\u00e8stic especialment dissenyat per a una perfecta circulaci\u00f3 de l’aigua calenta al voltant dels pots, amb temporitzador i term\u00f2stat per al correcte control del proc\u00e9s i una aixeta que facilita la manipulaci\u00f3 del volum d’aigua requerit.<\/p>\n

Propietats nutricionals de les conserves:<\/strong> tots els aliments s’han de sotmetre a 100\u00ba de temperatura, pel que no \u00e9s un m\u00e8tode que preservi els nutrients tant com la deshidrataci\u00f3 o conservar al buit. La durada de les conserves \u00e9s fins d’un any.<\/p>\n

\u00c9s un m\u00e8tode segur?<\/strong> S\u00ed, sempre que se segueixin adequadament tots els passos de neteja dels pots, tapes i preparaci\u00f3 dels aliments. I sobretot, \u00e9s obligatori respectar els temps d’ebullici\u00f3. Cal ser molt escrupolosos amb aquest m\u00e8tode, ja que les conserves que no s’hagin elaborat correctament tenen el risc de contaminaci\u00f3 per la toxina del Clostridium botulinum,<\/em> causant botulisme, malaltia que en un 5-10% de casos pot arribar a ser mortal. Aquesta toxina no pot produir-se en conserves de pH \u00e0cid (amb tom\u00e0quet, llimona o vinagre) ni en preparats amb altes dosis de sucre.<\/p>\n

Quins aliments podem conservar al bany maria?<\/strong>: fruites, verdures, bolets, carns, peixos, melmelades, alm\u00edvars, salmorres i plats cuinats (llegums, pasta, guisats, sopes, cremes).<\/p>\n

CONSERVES AL BUIT:<\/strong> conservar al buit<\/a>\u00a0cconservar al buit consisteix a introduir els aliments en contenidors o bosses als quals se’ls extreu l’aire. L’abs\u00e8ncia d’oxigen evita la proliferaci\u00f3 de microorganismes i retarda la degradaci\u00f3 enzim\u00e0tica. El buit requereix d’una\u00a0envasadora al buit<\/a>\u00a0i de\u00a0bosses<\/a>\u00a0i\u00a0contenidors\u00a0especials per a aquest fi. \u00c9s el m\u00e8tode m\u00e9s vers\u00e0til i r\u00e0pid, permetent conservar tot tipus d’aliments crus o cuinats.<\/p>\n

Propietats nutricionals dels aliments conservats al buit:<\/strong> les propietats es mantenen \u00edntegres, el buit no altera l’aliment en les seves qualitats nutricionals ni tampoc en el seu sabor ni textura. La durada dels aliments conservats al buit \u00e9s menor que la de les conserves al bany maria o dels deshidratats, si b\u00e9 \u00e9s un m\u00e8tode m\u00e9s conservador nutricionalment.<\/p>\n

\u00c9s un m\u00e8tode segur?<\/strong> S\u00ed, \u00e9s un m\u00e8tode molt segur durant el temps recomanat de durada de cada aliment, que \u00e9s considerablement menor que en aliments deshidratats o en conserves al bany maria.<\/p>\n

Quins aliments podem conservar al buit?<\/strong>: fruites, verdures, carns, peixos, formatges secs, plats cuinats un cop que s’han refredat (llegums, pasta, guisats, sopes, cremes), llegums crues, forn, pans i productes de pastisseria .<\/p>\n

\u00bfPreparats ja per conservar els aliments a casa?<\/p><\/blockquote>\n

Aix\u00f2 ens d\u00f3na disponibilitat d’ingredients de qualitat en tot moment i tamb\u00e9 de plats preparats, elaborats per nosaltres mateixos. Per a una total autonomia i control sobre el que mengem i cuidar la nostra salut des de l’alimentaci\u00f3.<\/p>\n

M\u00e9s informaci\u00f3 interessant a\u00a0www.conasi.eu<\/a><\/strong><\/p>\n

Bio Eco Actual<\/em><\/strong>, informatiu mensual gratu\u00eft impr\u00e8s i digital 100% ecol\u00f2gic<\/em>
\n<\/em>Bio Eco Actual Octubre 2017<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A l’hora de conservar aliments sorgeixen els dubtes: Quin mètode de conservació és més eficaç per mantenir les propietats dels aliments? Quin mètode és més segur? Necessito aparells especials? Quins aliments són aptes per a cada mètode?<\/p>\n","protected":false},"author":1,"featured_media":19419,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7164],"tags":[],"class_list":["post-19422","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualitat"],"yoast_head":"\nConserves d'aliments: deshidrataci\u00f3, bany maria i buit - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"A la hora de las conservas de alimentos surgen las dudas: \u00bfqu\u00e9 m\u00e9todo de conservaci\u00f3n es m\u00e1s eficaz para mantener las propiedades de los alimentos?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/ca\/2017\/10\/20\/conserves-daliments-deshidratacio-bany-maria-i-buit\/\" \/>\n<meta property=\"og:locale\" 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