La Guia Para Ahumar Alimentos Book by NATAL SANTOS
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La Guia Para Ahumar Alimentos

La Guia Para Ahumar Alimentos


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About the Book

¿Quién dice que fumar es solo para el verano?

¡Tengo 100 recetas para fumadores que te garantizo que te darán ganas de comprar un ahumador para que puedas fumar todo tipo de comida deliciosa durante todo el año! Ahumar es el proceso de condimentar, cocinar o conservar los alimentos exponiéndolos al humo del material en llamas o en combustión, con mayor frecuencia madera. Las carnes y el pescado son los alimentos ahumados más comunes, aunque los quesos, las verduras y los ingredientes que se utilizan para elaborar bebidas como el whisky, la cerveza ahumada y el té lapsang souchong también se ahuman.

Los alimentos ahumados son productos de procesos conservantes tradicionales de larga data que obtienen el gusto del consumidor del generoso sabor y la capa de aroma del humo de madera generado durante la combustión de la madera y que obtienen su conservación de una combinación de métodos complementarios. Entre los riesgos posiblemente asociados con los alimentos ahumados se encuentra el peligro relacionado con el uso ilegal de madera conservada con productos químicos.

Los alimentos ahumados son perfectamente seguros para el consumidor siempre que se hayan producido de acuerdo con las buenas prácticas de fabricación a partir de materia prima fresca libre de toxinas naturales, contaminantes químicos, patógenos y parásitos.

Principales tipos de tabaquismo

    Ahumado en frio Fumar tibio Fumar caliente Fumar humo líquido Tostado de humo


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Product Details
  • ISBN-13: 9781804655320
  • Publisher: Directorpower Ltd
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 344 gr
  • ISBN-10: 1804655325
  • Publisher Date: 04 Apr 2022
  • Height: 229 mm
  • No of Pages: 214
  • Spine Width: 11 mm
  • Width: 152 mm


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