{"id":18172,"date":"2021-06-13T13:02:56","date_gmt":"2021-06-13T13:02:56","guid":{"rendered":"https:\/\/galaspiegade.lv\/?p=18172"},"modified":"2024-05-08T11:11:55","modified_gmt":"2024-05-08T08:11:55","slug":"kas-ir-soka-saldesana","status":"publish","type":"post","link":"https:\/\/galaspiegade.lv\/en\/kas-ir-soka-saldesana\/","title":{"rendered":"Kas ir \u0161oka sald\u0113\u0161ana?"},"content":{"rendered":"<p>Liellopa ga\u013cas produktiem, kuriem ir \u012bs\u0101ki der\u012bguma termi\u0146i, m\u0113s nodro\u0161in\u0101m \u0161oka sald\u0113\u0161anu. Bet kas t\u0101 ir, un ar ko t\u0101 at\u0161\u0137ir\u0101s no parastas produktu sasald\u0113\u0161anas?<\/p>\n<p>&nbsp;<\/p>\n<p>\u0160oka sald\u0113\u0161ana ir \u0101tras sasald\u0113\u0161anas process l\u012bdz pat -40 gr\u0101du temperat\u016br\u0101, kas nodro\u0161ina to, ka produkcija ilgsto\u0161i saglab\u0101jas svaiga un aizsarg\u0101 to no bakt\u0113riju ra\u0161an\u0101s vai savairo\u0161an\u0101s. \u0160\u0101ds sald\u0113\u0161anas veids saglab\u0101 ga\u013c\u0101 uzturvielas. Uzturvielu saglab\u0101\u0161anai ir \u013coti liela noz\u012bme, ja ga\u013c\u0113d\u0101js v\u0113las uztur\u0101 lietot augstv\u0113rt\u012bgu p\u0101rtiku.<\/p>\n<p>\u0160oka sald\u0113\u0161anas kamer\u0101s neveidoj\u0101s lieli krist\u0101li, at\u0161\u0137ir\u012bb\u0101 no parastaj\u0101m sald\u0113tav\u0101m. Lieli krist\u0101li izjauc \u0161\u016bnu membr\u0101nas, kas ietekm\u0113 gar\u0161as \u012bpa\u0161\u012bbas p\u0113c produkta atkaus\u0113\u0161anas.<\/p>\n<p>K\u0101 tad notiek \u0161oka sald\u0113\u0161anas process?<\/p>\n<ul>\n<li>Pirmais posms \u2013 atdzes\u0113\u0161ana. Tas ir laika posms, kad produkts atdziest l\u012bdz stadijai, kur\u0101 iesp\u0113jama sasal\u0161ana. \u0160oka sald\u0113\u0161anas kamer\u0101s ir iesp\u0113jams \u0161o laika posmu maksim\u0101li sa\u012bsin\u0101t, sal\u012bdzinot ar periodu, k\u0101ds nepiecie\u0161ams, lai t\u0101du pa\u0161u rezult\u0101tu pan\u0101ktu ar parastu sald\u0113tavu. \u0160oka sasald\u0113\u0161anas kamer\u0101s, pateicoties griestu st\u0101voklim, gaisa pl\u016bsma, kuras temperat\u016bra ir -35C\/ &#8211; 37C ir vad\u012bta t\u0101, lai sald\u0113jam\u0101 produkta izvad\u012btais siltums tiktu sav\u0101kts uzreiz un novad\u012bts sald\u0113\u0161anai.<\/li>\n<\/ul>\n<ul>\n<li>Otrais posms \u2013 piesald\u0113\u0161ana. Piesald\u0113\u0161anas laik\u0101 notiek produkta strukt\u016bras kristaliz\u0101cija. Temperat\u016bras robe\u017e\u0101s no 0C l\u012bdz -5C vair\u0101k k\u0101 70% no produkta \u0161\u0137idr\u0101 sast\u0101va tiek p\u0101rv\u0113rsts cietaj\u0101. Tas ir \u013coti svar\u012bgs br\u012bdis, jo tie\u0161i no \u0101truma, k\u0101d\u0101 tiek sasniegts kreoskopiskais sasal\u0161anas punkts ir atkar\u012bgs krist\u0101lu izm\u0113rs, kas veidosies produktu audu \u0161\u016bn\u0101s.<\/li>\n<\/ul>\n<ul>\n<li>Tre\u0161ais posms \u2013 piln\u012bga sasal\u0161ana. \u0160aj\u0101 posm\u0101 temperat\u016bra tiek pazemin\u0101ta no -5C l\u012bdz -18C, tiek sav\u0101kts atliku\u0161ais siltums no sald\u0113jamajiem produktiem un notiek gal\u0113j\u0101 \u0161\u0137idro produkta frakciju saciet\u0113\u0161ana. Tas nodro\u0161ina ilgsto\u0161u produkta uzglab\u0101\u0161anas termi\u0146u, bez jebk\u0101d\u0101m fermentu izmai\u0146\u0101m tajos, k\u0101 ar\u012b iesp\u0113ju bez zaud\u0113jumiem tos pieg\u0101d\u0101t realiz\u0101cijas viet\u0101.<\/li>\n<\/ul>\n<p>M\u0113s \u0161oka sald\u0113\u0161anu izmantojam produktiem ar kaulu (piem\u0113ram, ribi\u0146\u0101m, osso buco), k\u0101 ar\u012b subproduktiem (akn\u0101m, nier\u0113m, m\u0113l\u0113m utt).<\/p>","protected":false},"excerpt":{"rendered":"<p>Liellopa ga\u013cas produktiem, kuriem ir \u012bs\u0101ki der\u012bguma termi\u0146i, m\u0113s nodro\u0161in\u0101m \u0161oka sald\u0113\u0161anu. Bet kas t\u0101 ir, un ar ko t\u0101 at\u0161\u0137ir\u0101s no parastas produktu sasald\u0113\u0161anas? &nbsp; \u0160oka sald\u0113\u0161ana ir \u0101tras sasald\u0113\u0161anas process l\u012bdz pat -40 gr\u0101du temperat\u016br\u0101, kas nodro\u0161ina to, ka produkcija ilgsto\u0161i saglab\u0101jas svaiga un aizsarg\u0101 to no bakt\u0113riju ra\u0161an\u0101s vai savairo\u0161an\u0101s. \u0160\u0101ds sald\u0113\u0161anas veids saglab\u0101 ga\u013c\u0101 uzturvielas. Uzturvielu saglab\u0101\u0161anai ir \u013coti liela noz\u012bme, ja ga\u013c\u0113d\u0101js v\u0113las uztur\u0101 lietot augstv\u0113rt\u012bgu p\u0101rtiku. \u0160oka sald\u0113\u0161anas kamer\u0101s neveidoj\u0101s lieli krist\u0101li, at\u0161\u0137ir\u012bb\u0101 no parastaj\u0101m sald\u0113tav\u0101m. Lieli krist\u0101li izjauc \u0161\u016bnu membr\u0101nas, kas ietekm\u0113 gar\u0161as \u012bpa\u0161\u012bbas p\u0113c produkta atkaus\u0113\u0161anas. K\u0101 tad notiek \u0161oka sald\u0113\u0161anas process? Pirmais posms \u2013 atdzes\u0113\u0161ana. Tas ir laika posms, kad produkts atdziest l\u012bdz stadijai, kur\u0101 iesp\u0113jama sasal\u0161ana. \u0160oka sald\u0113\u0161anas kamer\u0101s ir iesp\u0113jams \u0161o laika posmu maksim\u0101li sa\u012bsin\u0101t, sal\u012bdzinot ar periodu, k\u0101ds nepiecie\u0161ams, lai t\u0101du pa\u0161u rezult\u0101tu pan\u0101ktu ar parastu sald\u0113tavu. \u0160oka sasald\u0113\u0161anas kamer\u0101s, pateicoties griestu st\u0101voklim, gaisa pl\u016bsma, kuras temperat\u016bra ir -35C\/ &#8211; 37C ir vad\u012bta t\u0101, lai sald\u0113jam\u0101 produkta izvad\u012btais siltums tiktu sav\u0101kts uzreiz un novad\u012bts sald\u0113\u0161anai. Otrais posms \u2013 piesald\u0113\u0161ana. Piesald\u0113\u0161anas laik\u0101 notiek produkta strukt\u016bras kristaliz\u0101cija. Temperat\u016bras robe\u017e\u0101s no 0C l\u012bdz -5C vair\u0101k k\u0101 70% no produkta \u0161\u0137idr\u0101 sast\u0101va tiek p\u0101rv\u0113rsts cietaj\u0101. Tas ir \u013coti svar\u012bgs br\u012bdis, jo tie\u0161i no \u0101truma, k\u0101d\u0101 tiek sasniegts kreoskopiskais sasal\u0161anas punkts ir atkar\u012bgs krist\u0101lu izm\u0113rs, kas veidosies produktu audu \u0161\u016bn\u0101s. Tre\u0161ais posms \u2013 piln\u012bga sasal\u0161ana. \u0160aj\u0101 posm\u0101 temperat\u016bra tiek pazemin\u0101ta no -5C l\u012bdz -18C, tiek sav\u0101kts atliku\u0161ais siltums no sald\u0113jamajiem produktiem un notiek gal\u0113j\u0101 \u0161\u0137idro produkta frakciju saciet\u0113\u0161ana. Tas nodro\u0161ina ilgsto\u0161u produkta uzglab\u0101\u0161anas termi\u0146u, bez jebk\u0101d\u0101m fermentu izmai\u0146\u0101m tajos, k\u0101 ar\u012b iesp\u0113ju bez zaud\u0113jumiem tos pieg\u0101d\u0101t realiz\u0101cijas viet\u0101. M\u0113s \u0161oka sald\u0113\u0161anu izmantojam produktiem ar kaulu (piem\u0113ram, ribi\u0146\u0101m, osso buco), k\u0101 ar\u012b subproduktiem (akn\u0101m, nier\u0113m, m\u0113l\u0113m utt).<\/p>","protected":false},"author":563,"featured_media":18174,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[132,130],"tags":[166],"class_list":["post-18172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-akademija","category-jaunumi","tag-soka-saldesana"],"jetpack_featured_media_url":"https:\/\/galaspiegade.lv\/wp-content\/uploads\/2021\/06\/810730.jpeg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/posts\/18172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/users\/563"}],"replies":[{"embeddable":true,"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/comments?post=18172"}],"version-history":[{"count":2,"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/posts\/18172\/revisions"}],"predecessor-version":[{"id":22531,"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/posts\/18172\/revisions\/22531"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/media\/18174"}],"wp:attachment":[{"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/media?parent=18172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/categories?post=18172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/galaspiegade.lv\/en\/wp-json\/wp\/v2\/tags?post=18172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}