{"id":72,"date":"2015-05-07T09:51:20","date_gmt":"2015-05-07T09:51:20","guid":{"rendered":"http:\/\/luxospackaging.com\/blog\/?p=72"},"modified":"2017-11-08T08:44:09","modified_gmt":"2017-11-08T08:44:09","slug":"los-beneficios-y-normas-de-envasar-alimentos-al-vacio","status":"publish","type":"post","link":"https:\/\/luxospackaging.com\/blog\/los-beneficios-y-normas-de-envasar-alimentos-al-vacio\/","title":{"rendered":"Los beneficios y normas de envasar alimentos al vac\u00edo"},"content":{"rendered":"

Hoy vamos a hablaros de nuestro producto estrella, las bolsas al vac\u00edo<\/strong>, y su importancia para la conservaci\u00f3n de los alimentos.<\/p>\n

Partimos del principio de que los alimentos se estropean al exponerse a temperatura ambiente, esto crea una proliferaci\u00f3n de bacterias. Des de hace muchos siglos, existen diferentes m\u00e9todos para enmendar este problema: congelaci\u00f3n, salaci\u00f3n, aceites, etc. En 1810, apareci\u00f3 el m\u00e9todo de la conservaci\u00f3n al vac\u00edo utilizando tratamiento t\u00e9rmico, pero esta era usada en recipientes de vidrio o met\u00e1licos.<\/p>\n

No ha sido hasta hace bien poco que ha aparecido el envasado al vac\u00edo con bolsas de pl\u00e1stico que ha permitido envasar y conservar un alimento sin usar calor (como en las anteriores). Como objetivo general, el envasado al vac\u00edo tiene la funci\u00f3n de impedir el crecimiento de determinados microorganismos existentes e impedir tambi\u00e9n los procesos oxidativos en los alimentos envasados.<\/p>\n

<\/p>\n
\"Graf<\/a>
Efecto de oxidaci\u00f3n entre una alcarchofa envasada y una sin envasar.<\/figcaption><\/figure>\n

<\/center><\/p>\n

Ventajas claras y directas de envasar al vac\u00edo.<\/h3>\n
    \n
  1. El mismo sabor que el primer d\u00eda:<\/strong> Los nutrientes, los aromas y el sabor de la comida se mantiene hasta 5 veces m\u00e1s. Cuando envasamos al vac\u00edo extraemos todo el aire, al no existir oxigeno ni deshidrataci\u00f3n, los alimentos no se descomponen.<\/li>\n
  2. La comida que envasamos al vac\u00edo va a mantener toda su apariencia, textura y sin absorber olores. A esto le llamamos capacidad organol\u00e9ptica.<\/strong><\/li>\n
  3. No hay hielo<\/strong>: Si congelamos un alimento con humedad, esto se traduce en hielo para nuestro congelador. En cambio, si usamos bolsas de vac\u00edo, al no haber humedad, no se crea hielo.<\/li>\n
  4. Organizaci\u00f3n<\/strong>: Podemos adquirir los alimentos con tiempo, congelarlos y organizarnos mejor en nuestras compras. Especialmente para navidad donde podemos adquirir los alimentos en noviembre y conseguir un buen ahorro.<\/li>\n
  5. La cocina al vac\u00edo<\/strong>: Gracias al envasado al vac\u00edo, naci\u00f3 una nueva t\u00e9cnica culinaria llamada Sous Vide que se define por la cocci\u00f3n a baja temperatura de un alimento envasado al vac\u00edo manteniendo la textura, color y nutrientes del mismo.<\/li>\n<\/ol>\n

    \u00bfCu\u00e1les son las normas b\u00e1sicas de la conservaci\u00f3n?<\/h3>\n

    Hay un seguido de normas que tenemos que tener en cuenta cuando envasamos al vac\u00edo.<\/p>\n

      \n
    1. Hay que envasar el producto lo m\u00e1s fresco posible, generalmente pescados 1 d\u00eda y carnes 3. Si no respetamos esta norma, su proceso de contaminaci\u00f3n ya habr\u00e1 empezado.<\/li>\n
    2. Tenemos que envasar el producto con la m\u00e1xima rapidez posible y sin manipular demasiado el alimento.<\/li>\n
    3. Es ideal poder hacer la labor de envasado en una cocina fresca (temperatura del ambiente) y correctamente higienizada.<\/li>\n
    4. No superar un m\u00e1ximo de 6-21 d\u00edas para productos frescos o 6 meses para congelados.<\/li>\n<\/ol>\n

      Y por \u00faltimo, queremos facilitados un sencillo truco: etiquetad las bolsas de envasado de vuestros alimentos para tener un control exacto de las fechas y nombre del producto.<\/p>\n

      \"Graf<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

      Hoy vamos a hablaros de nuestro producto estrella, las bolsas al vac\u00edo, y su importancia para la conservaci\u00f3n de los alimentos. Partimos del principio de que los alimentos se estropean al exponerse a temperatura ambiente, esto crea una proliferaci\u00f3n de…<\/p>\n","protected":false},"author":1,"featured_media":110,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,5],"tags":[],"class_list":["post-72","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina_vacio","category-general"],"yoast_head":"\nLos beneficios y normas de envasar alimentos al vac\u00edo - Blog Luxos Packaging<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/luxospackaging.com\/blog\/los-beneficios-y-normas-de-envasar-alimentos-al-vacio\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Los beneficios y normas de envasar alimentos al vac\u00edo - Blog Luxos Packaging\" \/>\n<meta property=\"og:description\" content=\"Hoy vamos a hablaros de nuestro producto estrella, las bolsas al vac\u00edo, y su importancia para la conservaci\u00f3n de los alimentos. 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