{"id":9603,"date":"2024-05-16T16:18:30","date_gmt":"2024-05-16T14:18:30","guid":{"rendered":"https:\/\/www.lahostelera.com\/blog\/?p=9603"},"modified":"2024-05-13T16:37:29","modified_gmt":"2024-05-13T14:37:29","slug":"abatidores-de-temperatura-contra-el-anisakis","status":"publish","type":"post","link":"https:\/\/www.lahostelera.com\/blog\/abatidores-de-temperatura-contra-el-anisakis\/","title":{"rendered":"Abatidores de temperatura, el aliado perfecto contra el Anisakis"},"content":{"rendered":"<p>La <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.aesan.gob.es\/AECOSAN\/web\/seguridad_alimentaria\/subdetalle\/anisakis.htm\" target=\"_blank\" rel=\"noopener\">anisakiasis humana<\/a> <\/span>es un problema de salud p\u00fablica regulado para la hosteler\u00eda y la industria alimentaria desde el REAL DECRETO 1420\/2006. El Reglamento (CE) N\u00ba 853\/2004 \u201cestablece la <strong>obligaci\u00f3n<\/strong> de que los operadores que comercialicen <strong>productos de la pesca que vayan a consumirse crudos o escabechados<\/strong>, en salaz\u00f3n o sometidos a cualquier otro tratamiento si este es insuficiente para matar el par\u00e1sito viable, sometan a esos productos a congelaci\u00f3n a -20\u00b0 C durante un periodo m\u00ednimo de 24 horas, o -35 \u00b0C durante un per\u00edodo m\u00ednimo de 15 horas\u201d Tambi\u00e9n es posible cocinar con una temperatura (a n\u00facleo) de al menos 60 grados cent\u00edgrados.<\/p>\n<p>Todos sabemos los problemas de calidad que puede suponer una congelaci\u00f3n inadecuada debido a la formaci\u00f3n de micro cristales de hielo que rompen la estructura de las c\u00e9lulas<\/p>\n<p>Imagina esto: acabas de limpiar una monta\u00f1a de delicioso pescado fresco. La norma, como acabamos de ver, obliga a congelarlo si no vas a cocinarlo por encima de 60 grados) \u00bfQu\u00e9 hacer <strong>para que la congelaci\u00f3n no baje la calidad del producto<\/strong>?<\/p>\n<p>Sigue leyendo.<\/p>\n<h2><strong>Entran en acci\u00f3n los abatidores de temperatura<\/strong><\/h2>\n<p>Estos aparatos son supercongeladores que bajan la temperatura de la comida en un abrir y cerrar de ojos (tanto si est\u00e1 cocinada como si est\u00e1 fresca). El pescado conserva toda su frescura, sabor y calidad, \u00a1como si todav\u00eda fuese fresco!<\/p>\n<p>\u00bfY lo mejor?<\/p>\n<p>Los <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.lahostelera.com\/12-abatidores-temperatura\">abatidores de temperatura<\/a> <\/span>no solo sirven para tratar pescado, evidentemente. Podr\u00e1s utilizarlo para cualquier tipo de alimento (ojo con los crujientes, como hojaldres o el pan). Gracias a ellos aumentas la vida \u00fatil de los platos preparados, mejoras la gesti\u00f3n del almacenamiento y mucho m\u00e1s.<\/p>\n<p>Pero eso no es todo. Los <strong>abatidores<\/strong> tambi\u00e9n son unos campeones de la higiene. Al bajar la temperatura tan r\u00e1pido, se cargan a las bacterias que podr\u00edan estropear la comida, \u00a1as\u00ed que puedes servir tus platos sin preocupaciones!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La anisakiasis humana es un problema de salud p\u00fablica regulado para la hosteler\u00eda y la industria alimentaria desde el REAL [&hellip;]<\/p>\n","protected":false},"author":124,"featured_media":9604,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articulos"],"_links":{"self":[{"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/posts\/9603","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/users\/124"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/comments?post=9603"}],"version-history":[{"count":5,"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/posts\/9603\/revisions"}],"predecessor-version":[{"id":9610,"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/posts\/9603\/revisions\/9610"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/media\/9604"}],"wp:attachment":[{"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/media?parent=9603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/categories?post=9603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lahostelera.com\/blog\/wp-json\/wp\/v2\/tags?post=9603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}