{"id":21838,"date":"2023-04-25T15:00:11","date_gmt":"2023-04-25T15:00:11","guid":{"rendered":"http:\/\/teka.com\/?p=21838"},"modified":"2023-04-26T14:23:46","modified_gmt":"2023-04-26T14:23:46","slug":"tips-when-freezing-food","status":"publish","type":"post","link":"https:\/\/www.teka.com\/fr-ma\/inspiration\/cuisine\/tips-when-freezing-food\/","title":{"rendered":"Astuces pour la cong\u00e9lation des aliments"},"content":{"rendered":"<p><span lang=\"en-US\">Il est essentiel de savoir comment congeler les aliments, \u00e0 la fois pour anticiper les infections alimentaires et pour profiter pleinement de tous les bienfaits et du go\u00fbt que les aliments peuvent offrir.<\/span><\/p>\n<p>L&#8217;achat de produits surgel\u00e9s vous permet de faire de bonnes affaires et d&#8217;avoir chez vous toutes sortes de produits. En ce qui concerne leurs caract\u00e9ristiques nutritionnelles, il faut dire qu&#8217;elles sont tr\u00e8s proches de celles des produits frais et que la valeur nutritionnelle est maintenue.<\/p>\n<p>Cependant, il est n\u00e9cessaire de conna\u00eetre certains aspects pour que les processus de cong\u00e9lation et de d\u00e9cong\u00e9lation se d\u00e9roulent dans les meilleures conditions de s\u00e9curit\u00e9, sans risque d&#8217;infection alimentaire.<\/p>\n<h2>Quels sont les aliments qui peuvent \u00eatre congel\u00e9s ?<\/h2>\n<p>Il est pr\u00e9f\u00e9rable de ne pas congeler \u00e0 nouveau les aliments qui ont d\u00e9j\u00e0 \u00e9t\u00e9 d\u00e9congel\u00e9s, car cela augmente les risques d&#8217;intoxication alimentaire. Il ne faut pas non plus congeler ceux qui ont \u00e9t\u00e9 reconstitu\u00e9s ou r\u00e9hydrat\u00e9s. Pour la m\u00eame situation que les pr\u00e9c\u00e9dentes, votre s\u00e9curit\u00e9 alimentaire.<\/p>\n<p>Il existe des aliments sp\u00e9cifiques tels que les champignons, certaines sauces, la laitue et d&#8217;autres pr\u00e9parations pour une salade, les p\u00e2tes, les baies ou les pommes de terre qui ne doivent pas non plus \u00eatre congel\u00e9s, car lorsqu&#8217;ils sont en contact avec des temp\u00e9ratures tr\u00e8s basses, leur structure naturelle est alt\u00e9r\u00e9e. Dans ces produits se forment des sortes de cristaux de glace qui impliquent la rupture de leurs cellules et rendent l&#8217;aliment inutilisable.<\/p>\n<p>Toutes ces informations n&#8217;ont pas leur place lorsque l&#8217;on parle de l&#8217;industrie alimentaire, car celle-ci dispose d&#8217;une s\u00e9rie d&#8217;avanc\u00e9es technologiques qui permettent de congeler les aliments sans que cela ait un effet n\u00e9gatif sur la sant\u00e9.<\/p>\n<h2>Astuces pour la cong\u00e9lation des aliments<\/h2>\n<h3>Fruits<\/h3>\n<p>Il est tr\u00e8s important que les fruits soient lav\u00e9s ou \u00e9pluch\u00e9s afin de pouvoir les recouvrir de sirop ou de sucre. En cas d&#8217;utilisation de sirop, diff\u00e9rentes concentrations seront utilis\u00e9es pour \u00eatre vers\u00e9es sur les fruits une fois qu&#8217;ils auront refroidi. Ils doivent \u00eatre congel\u00e9s dans des r\u00e9cipients rigides ou des sacs de cong\u00e9lation en p\u00e2te dure.<\/p>\n<p lang=\"en-US\">Les concentrations sont :<\/p>\n<ul>\n<li lang=\"en-US\">Un demi-kilo de sucre par litre d&#8217;eau pour congeler ananas, p\u00eaches ou prunes, entre autres fruits.<\/li>\n<li lang=\"en-US\">400 grammes de sucre par litre d&#8217;eau pour les abricots, soit une concentration de 40%.<\/li>\n<li lang=\"en-US\">Pour congeler des pamplemousses, des oranges ou des melons, la concentration doit \u00eatre de 30 %, c&#8217;est-\u00e0-dire 300 grammes de sucre par litre d&#8217;eau.<\/li>\n<\/ul>\n<h3>L\u00e9gumes<\/h3>\n<p>Ils doivent \u00eatre congel\u00e9s propres et cuits ou \u00e9bouillant\u00e9s (ils peuvent \u00eatre acidifi\u00e9s avec du citron pour qu&#8217;ils conservent toute leur couleur). Le blanchiment permet d&#8217;arr\u00eater le processus naturel de d\u00e9t\u00e9rioration et d&#8217;\u00e9liminer les bact\u00e9ries \u00e9ventuelles. Ils doivent \u00eatre introduits correctement \u00e9goutt\u00e9s et s\u00e9ch\u00e9s dans des sacs de cong\u00e9lation. Enfin, extraire l&#8217;air avant de les fermer.<\/p>\n<h3>Poisson<\/h3>\n<p><span lang=\"en-US\">D\u00e9sopercul\u00e9s, propres, \u00e9visc\u00e9r\u00e9s, lav\u00e9s et s\u00e9ch\u00e9s. Il doit \u00eatre envelopp\u00e9 dans un film transparent ou une feuille d&#8217;aluminium.<\/span><\/p>\n<h3>Viande<\/h3>\n<p>Retirer la peau, la graisse et, le cas \u00e9ch\u00e9ant, les os. D\u00e9couper en portions qui doivent \u00eatre consomm\u00e9es et les envelopper dans un film transparent ou une feuille d&#8217;aluminium.<\/p>\n<h3>\u0152ufs<\/h3>\n<p>C&#8217;est un produit qui ne peut pas \u00eatre congel\u00e9 en entier, car son contenu se dilaterait et briserait la coquille. En revanche, les blancs peuvent \u00eatre parfaitement congel\u00e9s dans des bocaux en verre. Pour pouvoir les utiliser, ils doivent \u00eatre d\u00e9congel\u00e9s au r\u00e9frig\u00e9rateur ou \u00e0 temp\u00e9rature ambiante. Vous pouvez les utiliser pour confectionner des meringues.<\/p>\n<h3>Sauces et liquides<\/h3>\n<p>Lorsqu&#8217;ils sont congel\u00e9s, leur volume augmente. Il n&#8217;est donc pas n\u00e9cessaire de remplir les r\u00e9cipients jusqu&#8217;au bord, mais il faut laisser quelques centim\u00e8tres libres.<\/p>\n<h3>Champignons<\/h3>\n<p>Passez-les \u00e0 la po\u00eale entiers ou coup\u00e9s, sans huile et laissez-les perdre de l&#8217;eau. Lorsqu&#8217;ils refroidissent, vous pouvez les congeler sans probl\u00e8me.<\/p>\n<h3>Autres produits pouvant \u00eatre congel\u00e9s<\/h3>\n<p>Bien que vous ne le sachiez probablement pas, vous pouvez congeler le beurre. De m\u00eame, le piment, le basilic ou d&#8217;autres herbes, il suffit d&#8217;ajouter un peu d&#8217;huile d&#8217;olive et de les mettre dans un seau, de cette fa\u00e7on vous aurez toujours des portions pr\u00eates \u00e0 l&#8217;emploi<\/p>\n<p>Les l\u00e9gumineuses peuvent \u00eatre congel\u00e9es si elles sont cuites ou tremp\u00e9es. Le secret d&#8217;une bonne conservation est de les m\u00e9langer \u00e0 de la mati\u00e8re grasse.<\/p>\n<h2>Astuces sp\u00e9ciales pour prendre soin du cong\u00e9lateur et des aliments<\/h2>\n<ul>\n<li lang=\"en-US\">La temp\u00e9rature doit \u00eatre de -18 degr\u00e9s et il n&#8217;est pas n\u00e9cessaire de la faire monter rapidement en introduisant trop d&#8217;aliments \u00e0 la fois (certains cong\u00e9lateurs sont dot\u00e9s d&#8217;un bouton permettant d&#8217;acc\u00e9l\u00e9rer le processus lorsque cette situation se pr\u00e9sente). Il ne faut donc pas y introduire d&#8217;\u00e9l\u00e9ments chauds. Cela entra\u00eenerait la formation de cristaux de glace et la prolif\u00e9ration de bact\u00e9ries.<\/li>\n<li lang=\"en-US\">Il est essentiel que les aliments soient bien emball\u00e9s, car les br\u00fblures de cong\u00e9lation et les aliments ouverts peuvent entra\u00eener une contamination crois\u00e9e. Veillez toujours \u00e0 bien emballer les aliments, \u00e0 les stocker dans des sacs \u00e0 fermeture \u00e9clair ou dans des r\u00e9cipients herm\u00e9tiques.<\/li>\n<li lang=\"en-US\">Le go\u00fbt et la texture des aliments s&#8217;alt\u00e8rent avec le temps. Il est donc d\u00e9conseill\u00e9 de conserver des aliments plus de trois mois dans le cong\u00e9lateur, m\u00eame si la viande hach\u00e9e et d&#8217;autres textures telles que les fruits de mer ne doivent pas rester plus d&#8217;un mois dans le cong\u00e9lateur.<\/li>\n<\/ul>\n<p lang=\"en-US\">Maintenant que vous savez comment congeler correctement les aliments, vous n&#8217;avez plus d&#8217;excuses. Tirez le meilleur parti de votre cong\u00e9lateur.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il est essentiel de savoir comment congeler les aliments, \u00e0 la fois pour anticiper les infections alimentaires et pour profiter pleinement de tous les bienfaits et du go\u00fbt que les aliments peuvent offrir. L&#8217;achat de produits surgel\u00e9s vous permet de faire de bonnes affaires et d&#8217;avoir chez vous toutes sortes de produits. En ce qui [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":58033,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[592,646],"tags":[],"class_list":["post-21838","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-astuces-de-cuisine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tips when freezing food<\/title>\n<meta name=\"description\" content=\"In order to know how to freeze food, It is essential both to anticipate food infections and to fully enjoy all the benefits and taste that food can offer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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