{"id":907,"date":"2021-11-09T14:46:37","date_gmt":"2021-11-09T14:46:37","guid":{"rendered":"https:\/\/blog.viscofandobrasil.com.br\/?page_id=907"},"modified":"2023-09-14T15:14:07","modified_gmt":"2023-09-14T15:14:07","slug":"receita-linguica-longaniza","status":"publish","type":"page","link":"https:\/\/blog.viscofandobrasil.com.br\/en\/receita-linguica-longaniza\/","title":{"rendered":"Receita Lingui\u00e7a\/ Longaniza"},"content":{"rendered":"<div class=\"vce-row-container\" data-vce-boxed-width=\"true\"><div class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" id=\"el-0b35d54d\" data-vce-do-apply=\"all el-0b35d54d\"><div class=\"vce-row-content\" data-vce-element-content=\"true\"><div class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\" id=\"el-8f39f2d5\"><div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background  el-8f39f2d5\"><div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-8f39f2d5\"><div class=\"vce-text-block\"><div class=\"vce-text-block-wrapper vce\" id=\"el-c6c6b510\" data-vce-do-apply=\"all el-c6c6b510\"><h1>Receita Longaniza<\/h1><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><div class=\"vce-row-container\" data-vce-boxed-width=\"true\"><div class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" id=\"el-bbd16a90\" data-vce-do-apply=\"all el-bbd16a90\"><div class=\"vce-row-content\" data-vce-element-content=\"true\"><div class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\" id=\"el-3079773b\"><div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background  el-3079773b\"><div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-3079773b\"><div class=\"vce-text-block\"><div class=\"vce-text-block-wrapper vce\" id=\"el-d1bd4589\" data-vce-do-apply=\"all el-d1bd4589\"><p><img decoding=\"async\" class=\"alignnone wp-image-1383\" src=\"https:\/\/blog.viscofandobrasil.com.br\/wp-content\/uploads\/2021\/11\/bandeira-espanaha-02-300x158.jpg\" alt=\"\" width=\"36\" height=\"19\"> Mezcla de carnes picadas o troceadas de cerdo o cerdo y vacuno y tocino y\/o grasa de cerdo, adicionada de sal y otras especias, condimentos y aditivos autorizados, amasada y embutida en envolt\u00f3rios naturales o artificiales en su caso, que ha sufrido un proceso de maduraci\u00f3n \/ secado, con o sin ahumado, que se caracteriza por tener un calibre de 34-38 mm y por una f\u00f3rmula que es m\u00e1s grasa que otros embutidos como el chorizo o salchich\u00f3n. Existen muchas variedades regionales que var\u00edan en cuanto a las especias. La presentaci\u00f3n m\u00e1s frecuente es en forma curvada y con extremos atados o clipados para colgar.<\/p><p><strong>Ingredientes&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; %<\/strong><\/p><p>Paleta&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 4,00<br>Panceta&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;44,0<br>Sal com\u00fan&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;2,00<br>Pirofosfato \u00e1cido&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;0,20<br>Nitrito s\u00f3dico (incluido en la Sal)&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 0,015&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Nitrato s\u00f3dico (incluido en la Sal)&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;0,015&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p><p>Dextrosa&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 0,30<br>Lactosa&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;0,30<br>Leche en polvo&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1,00<br>Caseinato&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 0,50<br>Piment\u00f3n&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 2,00<br>Pimienta blanca&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;0,30<br>Vino blanco&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1,00&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Ascorbato s\u00f3dico&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;0,05<br>Siembra&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;0,65<br>Starter&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 0,02<br><strong>TOTAL&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;100<\/strong><\/p><p><strong>Preparac\u00edon de la pasta<\/strong><\/p><p>&nbsp;Las carnes que est\u00e1n a temperatura de -2\u00baC o menos se pican en la cutter para que los trozos sean de menor tama\u00f1o y luego se pasan a la picadora con placa de 8 mm.&nbsp;<\/p><p><strong>Amasado<\/strong><\/p><p>Amasamos los ingredientes picados junto con el resto de los ingredientes (l\u00edquidos y s\u00f3lidos) hasta obtener un grado de homogeneizaci\u00f3n \u00f3ptimo. Primero introducimos las carnes, luego azucares, aditivos, especias y finalmente el colorante.<\/p><p><strong>Reposo<\/strong><\/p><p>24hrs. a temperatura de refrigeraci\u00f3n (&lt;4\u00baC). El objetivo de esta fase es facilitar la posterior fermentaci\u00f3n por parte de los microorganismos.<\/p><p><strong>Embutici\u00f3n<\/strong><\/p><p>Se embute en envolt\u00f3rio que permita la p\u00e9rdida de agua en el proceso de secado, por ejemplo KRA-R2L de Naturin (aro peque\u00f1o) o ER o R2L-KD (aro grande).<\/p><p><strong>Siembra<\/strong><\/p><p>Para que crezcan hongos beneficiosos debemos realizar la inmersi\u00f3n de las piezas en la soluci\u00f3n del hongo durante 5-10 minutos. No es muy com\u00fan de todas maneras que la longaniza se comercialice con moho superficial.<\/p><p>Fermentacion&nbsp;<\/p><p>Previo al secado se realiza una fermentaci\u00f3n de la masa embutida coloc\u00e1ndola en unas condiciones de mayor temperatura (25\u00baC) y de humedad (&gt;95%). En 24 horas se alcanza un pH&lt;5,5.<\/p><p><strong>Secado<\/strong><\/p><p>El \u00faltimo proceso es el secado de las piezas, este se realiza a 12\u00baC de temperatura y 75-80% de humedad. Puede durar 3-4 d\u00edas y se consume fresca (frita normalmente) o se tiene 7-10 d\u00edas, pudi\u00e9ndose consumir cruda.<\/p><p>\u26a0\ufe0f <strong>Aviso<\/strong>: Viscof\u00e1n se reserva el derecho de cambiar el contenido de esta hoja, total o parcialmente, sin previo aviso. El contenido de la misma deber\u00e1 entenderse como una aproximaci\u00f3n a la realidad descrita, sin compromiso alguno por parte de Viscof\u00e1n, no siendo este responsable de su uso de manera inadecuada. Su contenido es propiedad integramente de Viscof\u00e1n y su reproducci\u00f3n por cualquier otro medio, total o parcial, est\u00e1 prohibida sin la previa autorizaci\u00f3n escrita de Viscof\u00e1n. Algunos ingredientes o proporciones de los mismos, podr\u00edan estar prohibidos en algunos pa\u00edses y es la responsabilidad de los usuarios el tener esto en consideraci\u00f3n.<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><div class=\"vce-row-container\" data-vce-boxed-width=\"true\"><div class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" id=\"el-49343533\" data-vce-do-apply=\"all el-49343533\"><div class=\"vce-row-content\" data-vce-element-content=\"true\"><div class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\" id=\"el-ba051b63\"><div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background  el-ba051b63\"><div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-ba051b63\"><div class=\"vce-button--style-basic-container vce-button--style-basic-container--align-left\"><span class=\"vce-button--style-basic-wrapper vce\" id=\"el-7557e2d5\" data-vce-do-apply=\"margin el-7557e2d5\"><a class=\"vce-button vce-button--style-basic vce-button--style-basic--border-round vce-button--style-basic--size-medium vce-button--style-basic--color-b-246-114-0--fff\" href=\"https:\/\/blog.viscofandobrasil.com.br\/receitas-2\/\" title=\"\" data-vce-do-apply=\"padding border background  el-7557e2d5\">Voltar P\u00e1gina<\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Receita Longaniza Mezcla de carnes picadas o troceadas de cerdo o cerdo y vacuno y tocino y\/o grasa de cerdo, [&#8230;]<\/p>\n<p><a class=\"btn btn-primary rockcontent-read-more-link\" href=\"https:\/\/blog.viscofandobrasil.com.br\/en\/receita-linguica-longaniza\/\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-907","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.2 - 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