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A-Z del Escaldado de Alimentos

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A-Z del Escaldado de Alimentos

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About this activity

Ajusta técnicas clave para escaldar y mantener color y textura.

Created by

maria García Rojas
maria García Rojas
Colombia

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A-Z del Escaldado de Alimentos
 

A-Z del Escaldado de AlimentosOnline version

Ajusta técnicas clave para escaldar y mantener color y textura.

by maria García Rojas
A
B
C
E
I
M
N
O
P
S
T
V
Z

Empieza por A

Líquido a alta temperatura utilizado para sumergir los alimentos

Empieza por B

Nombre técnico con el que también se conoce el proceso de escaldado en la industria alimentaria.

Empieza por C

Paso previo para ajustar tamaño de trozos antes de sumergirlos en el agua.

Empieza por E

Inmersión en agua fría o choque térmico para conservar textura y color.

Empieza por I

Tipo de escaldado que se realiza en agua caliente por poco tiempo.

Empieza por M

Alimento fresco que se utiliza al inicio del proceso antes de realizar el escaldado.

Empieza por N

Componentes que pueden perderse si el tratamiento es excesivo.

Empieza por O

Propiedades de aroma, sabor y color que se conservan mejor gracias al método.

Empieza por P

Enzima que se inactiva al realizar un escaldado

Empieza por S

Característica del alimento que puede mantenerse o alterarse si el escaldado no se realiza correctamente.

Empieza por T

que debe controlarse para evitar sobrecocción.

Empieza por V

Tipo de escaldado que no pierde tantos nutrientes

Empieza por Z

vegetal que comúnmente requiere escaldado antes de congelación.

 
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