{"id":751,"date":"2006-12-28T16:51:55","date_gmt":"2006-12-28T15:51:55","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2006\/12\/28\/32\/"},"modified":"2024-11-07T13:57:12","modified_gmt":"2024-11-07T12:57:12","slug":"32","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/32\/","title":{"rendered":"Mraz\u00edme a rozmrazujeme"},"content":{"rendered":"<p><span style=\"color: #003399\">V\u0161e d\u016fle\u017eit\u00e9 o mra<\/span><span style=\"color: #003399\">zen\u00ed a rozmrazov\u00e1n\u00ed potravin.<\/span><\/p>\n<p>Zmrazov\u00e1n\u00ed zpomaluje ka\u017een\u00ed potravin, nebo\u0165 zabra\u0148uje r\u016fstu ne\u017e\u00e1douc\u00edch mikroorganism\u016f. Voda v potravin\u00e1ch se zm\u011bn\u00ed v krystalky ledu a nem\u016f\u017ee b\u00fdt proto vyu\u017eita mikroorganismy k r\u016fstu a mno\u017een\u00ed. V\u011bt\u0161ina mikroorganism\u016f v\u0161ak n\u00edzk\u00e9 teploty p\u0159e\u017e\u00edv\u00e1 (ale nemno\u017e\u00ed se), tak\u017ee p\u0159i zach\u00e1zen\u00ed s potravinami p\u0159ed a po zmrazen\u00ed mus\u00ed b\u00fdt zachov\u00e1v\u00e1ny hygienick\u00e9 z\u00e1sady. Teplota v mraz\u00e1ku m\u00e1 b\u00fdt -18 \u00b0C nebo i ni\u017e\u0161\u00ed.<\/p>\n<p>N\u011bkter\u00e9 potraviny nesn\u00e1\u0161ej\u00ed mra\u017een\u00ed a mohou b\u00fdt po\u0161kozeny (tvorbou ledov\u00fdch krystal\u016f, kter\u00e9 naru\u0161uj\u00ed bu\u0148ky a potravina tak ztr\u00e1c\u00ed svoji tuhost a k\u0159ehkost). Mezi takov\u00e9 potraviny pat\u0159\u00ed nap\u0159. sal\u00e1tov\u00e1 zelenina, houby a m\u011bkk\u00e9 ovoce. Potraviny mohou b\u00fdt bezpe\u010dn\u011b skladov\u00e1ny v dom\u00e1c\u00edm mraz\u00e1ku po dobu 3 a a\u017e 12 m\u011bs\u00edc\u016f. Doba skladov\u00e1n\u00ed z\u00e1vis\u00ed na druhu potraviny, pot\u0159ebn\u00e9 \u00fadaje o dob\u011b skladov\u00e1n\u00ed jsou uvedeny na etiket\u011b v\u00fdrobku.<\/p>\n<p>Nikdy ned\u00e1vejte hork\u00e9 potraviny p\u0159\u00edmo do mraz\u00e1ku, nebo\u0165 teplota uvnit\u0159 mrazni\u010dky se zv\u00fd\u0161\u00ed a m\u016f\u017ee negativn\u011b ovlivnit ostatn\u00ed ulo\u017een\u00e9 potraviny. Zmrazujte jen vychlazen\u00e9 potraviny.<\/p>\n<p>Zmrazen\u00e1 potravina, kter\u00e1 rozt\u00e1la, nem\u00e1 b\u00fdt znovu zmrazov\u00e1na. Znovu zmrazit lze jen takov\u00e9 potraviny, na kter\u00fdch jsou je\u0161t\u011b vid\u011bt ledov\u00e9 krystalky. Ostatn\u00ed rozmra\u017een\u00e9 potraviny je t\u0159eba zlikvidovat.<\/p>\n<p>P\u0159i poru\u0161e \u010di v\u00fdpadku proudu je dobr\u00e9 v\u011bd\u011bt, \u017ee potravinami napln\u011bn\u00e1 mrazni\u010dka je schopn\u00e1 udr\u017eet tyto potraviny ve zmrzl\u00e9m stavu po dobu a\u017e 24 hodin, ov\u0161em za p\u0159edpokladu, \u017ee bude st\u00e1le uzav\u0159ena.<\/p>\n<p>\u00a0<\/p>\n<p><strong><span style=\"color: #4e4e4e\">Rozmrazov\u00e1n\u00ed potravin<\/span><\/strong><\/p>\n<p><span style=\"color: #333333\">Existuj\u00ed t\u0159i bezpe\u010dn\u00e9 zp\u016fsoby: v chladni\u010dce, ve studen\u00e9 vod\u011b a v mikrovlnn\u00e9 troub\u011b. <\/span><span style=\"color: #333333\">Nejbezpe\u010dn\u011bj\u0161\u00ed je pomal\u00e9 rozmrazen\u00ed v chladni\u010dce. Zabra\u0148te ale odkap\u00e1v\u00e1n\u00ed a kontaktu s ostatn\u00edmi zde ulo\u017een\u00fdmi potravinami. <\/span><span style=\"color: #333333\">Rozhodn\u011b nerozmrazujte maso p\u0159i pokojov\u00e9 teplot\u011b, nebo\u0165 t\u00edm vytvo\u0159\u00edte ide\u00e1ln\u00ed podm\u00ednky pro pomno\u017een\u00ed mikroorganism\u016f.<\/span><strong><em>\u00a0<\/em><\/strong><strong><em> <br \/><\/em><\/strong><\/p>\n<p>\u00a0<\/p>\n<p><strong>\u00a0<em> <br \/><\/em><\/strong><\/p>\n<p><span style=\"color: #333333\"><strong><em>Pou\u017eit\u00e1 literatura:<\/em><\/strong> <\/span><\/p>\n<p><em><span style=\"color: #333333\">Fellows, P.J. Food Processing Technology &#8211; Principles and Practice. 2nd Edition. Woodhead, London, 2000.<br \/>Fraser, A.M. Handling Leftovers. The Notebook of Food and Food Safety Information, North Carolina Cooperative Extension Service, 1997<br \/>Griffith, Ch., Worsfold, D. and Mitchell, R.: &#8222;Food preparation, risk communication and the consumer&#8220;, Food Control, Vol. 9, No. 4, pp. 225-232<br \/>Mrazen\u00ed zaji\u0161\u0165uje kvalitu a bezpe\u010dnost potravin, Food today 32\/2002\u00a0\u00a0(translation \u00a9 v\u00fapp, Zeno \u0160im\u016fnek, 2001)<br \/>Vyhl\u00e1\u0161ka 137\/2004 Sb. o hygienick\u00fdch po\u017eadavc\u00edch na stravovac\u00ed slu\u017eby a o z\u00e1sad\u00e1ch osobn\u00ed a provozn\u00ed hygieny p\u0159i \u010dinnostech epidemiologicky z\u00e1va\u017en\u00fdch.<br \/><\/span><\/em><em><a href=\"https:\/\/www.bezpecnostpotravin.cz\/UserFiles\/plakaty\/5%20klicu%20WHO_verze%20uzei.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color: #333333\">P\u011bt kl\u00ed\u010d\u016f k bezpe\u010dn\u00e9mu stravov\u00e1n\u00ed<\/span><\/a>.<\/em><\/p>\n<p><em>\u00a0<\/em><\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips318','Caro je instantn\u00ed k\u00e1vovinov\u00e1 sm\u011bs. Obsahuje: b\u00edlkoviny 5,3g, sacharidy 82,6g , tuky 0,3g. jej\u00ed energetick\u00e1 hodnota je 1500 kJ\/100g v such\u00e9m stavu.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips327','EPA = eikosapentaenov\u00e1 kyselina'); <\/script>","protected":false},"excerpt":{"rendered":"<p>V\u0161e d\u016fle\u017eit\u00e9 o mrazen\u00ed a rozmrazov\u00e1n\u00ed potravin.<br \/>\nZmrazov\u00e1n\u00ed zpomaluje ka\u017een\u00ed potravin, nebo\u0165 zabra\u0148uje r\u016fstu ne\u017e\u00e1douc\u00edch mikroorganism\u016f. Voda v potravin\u00e1ch se zm\u011bn\u00ed v krystalky ledu a nem\u016f\u017ee b\u00fdt proto vyu\u017eita mikroorganismy k r\u016fstu a mno\u017een\u00ed. V\u011bt\u0161ina mikroorganism\u016f v\u0161ak n\u00edzk\u00e9 teploty p\u0159e\u017e\u00edv\u00e1 (ale nemno\u017e\u00ed se), tak\u017ee p\u0159i zach\u00e1zen\u00ed s potravinami p\u0159ed a po zmrazen\u00ed mus\u00ed b\u00fdt zachov\u00e1v\u00e1ny hygienick\u00e9 z\u00e1sady. Teplota v mraz\u00e1ku m\u00e1 b\u00fdt -18 \u00b0C nebo i ni\u017e\u0161\u00ed.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[24],"tags":[],"class_list":["post-751","post","type-post","status-publish","format-standard","hentry","category-prevence-v-domacnosti"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=751"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/751\/revisions"}],"predecessor-version":[{"id":834,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/751\/revisions\/834"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}