tag:blogger.com,1999:blog-19582513307911484932024-02-07T00:29:42.302-08:00Casa do Peixe DefumadoUnknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-1958251330791148493.post-64237078721523558042023-03-14T17:29:00.000-07:002023-03-14T17:29:05.535-07:00Bicicleta Antiga Decorando o Jardim da Horta - 110323<iframe width="480" height="270" src="https://youtube.com/embed/R9ZznYdvLfA" frameborder="0"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1958251330791148493.post-70415769237742218302023-03-05T09:56:00.001-08:002023-03-05T09:56:57.824-08:00Folha da Fortuna Saião ou Aranto poder da cura - 040323<iframe width="480" height="270" src="https://youtube.com/embed/ksydW0_rBdo" frameborder="0"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1958251330791148493.post-68042334540828132152023-02-21T10:21:00.001-08:002023-02-21T10:21:47.239-08:00Transformando 1 canteiro em 2 para plantar Hortaliças - 180223<iframe width="480" height="270" src="https://youtube.com/embed/vBXPyT4tfTU" frameborder="0"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1958251330791148493.post-6634319898871061052023-01-20T17:25:00.001-08:002023-01-20T17:25:11.584-08:00Cultivando Alface e Coletando Sementes na Horta - 080123<iframe width="480" height="270" src="https://youtube.com/embed/6MWhk-qnd2g" frameborder="0"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1958251330791148493.post-50523283568674732092023-01-15T07:29:00.001-08:002023-01-15T07:29:34.521-08:00Peixe Defumado com Madeira da Poda da Horta - 140123<iframe width="480" height="270" src="https://youtube.com/embed/dcqjFo-m-xo" frameborder="0"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1958251330791148493.post-62607438559359441642022-08-11T03:59:00.001-07:002022-08-11T03:59:40.393-07:00Plante Cebolinha em Canteiro Plastificado da Germinação Muda e Plantio -...<iframe width="480" height="270" src="https://youtube.com/embed/HP0TVW5HKDM" frameborder="0"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1958251330791148493.post-89200840683062069082016-09-10T13:29:00.000-07:002016-09-10T13:30:26.462-07:00Cerveja defumada - Financiamento coletivo<div style="direction: ltr; line-height: 107%; margin-bottom: 8pt; margin-left: 0in; margin-top: 0pt; unicode-bidi: embed; word-break: normal;">
<span style="font-family: "arial"; line-height: 107%;">O
</span><span style="font-family: "arial"; line-height: 107%;">crowdfunding</span><span style="font-family: "arial"; line-height: 107%;"> ou
financiamento </span><span style="font-family: "arial"; line-height: 107%;">coletivo</span></div>
<div style="direction: ltr; line-height: 107%; margin-bottom: 8pt; margin-left: 0in; margin-top: 0pt; unicode-bidi: embed; word-break: normal;">
<span style="font-family: "arial";">É
uma </span><span style="font-family: "arial";">plataforma
de financiamento para levantarmos dinheiro ou doação para cervejeiros
artesanais, onde através desses fundos </span><span style="font-family: "arial";">pode-se
</span><span style="font-family: "arial";">lançar
novos produtos ou serviços.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOU4qVv6F4x-Kq-aTEkAI6dga_Fmc-gAHZ7nks6kw5OcjMQOKRTtiWF8wOFAGaahJfbQuj8DUpwqdyxStxgbi9KfinJ4TxpTq_z4nbpVfISYDJuNfdeK9y82unMDaAkcvRtAOlsHnUXJk/s1600/bandeira+da+cervaja.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOU4qVv6F4x-Kq-aTEkAI6dga_Fmc-gAHZ7nks6kw5OcjMQOKRTtiWF8wOFAGaahJfbQuj8DUpwqdyxStxgbi9KfinJ4TxpTq_z4nbpVfISYDJuNfdeK9y82unMDaAkcvRtAOlsHnUXJk/s400/bandeira+da+cervaja.png" width="400" /></a></div>
<div style="direction: ltr; line-height: 107%; margin-bottom: 8pt; margin-left: 0in; margin-top: 0pt; unicode-bidi: embed; word-break: normal;">
<span style="font-family: "arial"; line-height: 107%;">As
cervejarias artesanais filiada </span><span style="font-family: "arial"; line-height: 107%;">ao
sistema pode criar campanhas de angariação de fundos que </span><span style="font-family: "arial"; line-height: 107%;">podem
contar sua </span><span style="font-family: "arial"; line-height: 107%;">história
e seus </span><span style="font-family: "arial"; line-height: 107%;">passos
</span><span style="font-family: "arial"; line-height: 107%;">da
campanha a um grande número de apreciadores e doadores em troca de uma
recompensa ou produto.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVU-6ARX-3OjXw9MbWizgavXSzjgm3DSTB4s9WGcrJAiVmQrKYgKvvZvFAztItY8A-PQeXoDCP3h6uiNd5p2kpxaX5Vm5Lgo3ZZG9gf9e7yUD4M8QTR4RkFHE0ZnpkThggRKHa2HoolM/s1600/processo+cervejA+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVU-6ARX-3OjXw9MbWizgavXSzjgm3DSTB4s9WGcrJAiVmQrKYgKvvZvFAztItY8A-PQeXoDCP3h6uiNd5p2kpxaX5Vm5Lgo3ZZG9gf9e7yUD4M8QTR4RkFHE0ZnpkThggRKHa2HoolM/s320/processo+cervejA+01.jpg" width="240" /></a></div>
<div style="direction: ltr; line-height: 107%; margin-bottom: 8pt; margin-left: 0in; margin-top: 0pt; unicode-bidi: embed; word-break: normal;">
<span style="font-family: "arial"; line-height: 107%;">No
financiamento colaborativo de cervejas artesanais </span><span style="font-family: "arial"; line-height: 107%;">formou-se
um </span><span style="font-family: "arial"; line-height: 107%;">lugar
para </span><span style="font-family: "arial"; line-height: 107%;">descobrirmos
</span><span style="font-family: "arial"; line-height: 107%;">novas
</span><span style="font-family: "arial"; line-height: 107%;">cervejas
e apre</span><span style="font-family: "arial"; line-height: 107%;">nder </span><span style="font-family: "arial"; line-height: 107%;">sobre
</span><span style="font-family: "arial"; line-height: 107%;">elas,
mostrando a nossa paixão </span><span style="font-family: "arial"; line-height: 107%;">pela
</span><span style="font-family: "arial"; line-height: 107%;">cerveja
e a sua indústria artesanal.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFdJPgnHgl6x32JLxt1cakk2SzHu_SY78AV_3-jlOniKR4840cLwyZZa4lZpVfrwooScJyYxNYwRiLOje2Ti8rSdxva6-2Ditmn-61DPrkE7i1AQWLIKlLDui4K_skCqjppCzJ_mJQiI/s1600/processo+cervejA+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFdJPgnHgl6x32JLxt1cakk2SzHu_SY78AV_3-jlOniKR4840cLwyZZa4lZpVfrwooScJyYxNYwRiLOje2Ti8rSdxva6-2Ditmn-61DPrkE7i1AQWLIKlLDui4K_skCqjppCzJ_mJQiI/s320/processo+cervejA+02.jpg" width="320" /></a></div>
<div style="direction: ltr; line-height: 107%; margin-bottom: 8pt; margin-left: 0in; margin-top: 0pt; unicode-bidi: embed; word-break: normal;">
<span style="font-family: "arial"; line-height: 107%;">Vamos participar</span></div>
<div style="direction: ltr; line-height: 107%; margin-bottom: 8pt; margin-left: 0in; margin-top: 0pt; unicode-bidi: embed; word-break: normal;">
<span style="font-family: "arial"; font-weight: bold;">Micro
cervejaria Tradicional Região dos Lagos</span></div>
<div style="direction: ltr; margin: 0pt 0in; text-indent: 0in; unicode-bidi: embed; vertical-align: baseline; word-break: normal;">
<span style="color: #1155cc; font-family: "arial"; vertical-align: baseline;"><a href="https://www.catarse.me/pt/micro_cervejaria_regiao_dos_lagos_15ee?ref=ctrse_explore_pgsearch">https://www.catarse.me/pt/micro_cervejaria_regiao_dos_lagos_15ee?ref=ctrse_explore_pgsearch</a></span><span style="font-family: "arial"; font-size: 16pt; vertical-align: baseline;"> </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1958251330791148493.post-785335153248353932016-02-22T12:15:00.000-08:002016-02-22T12:15:06.586-08:00Produção de Cerveja Artesanal e Defumada – artigo 01<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 18px; font-stretch: normal; font-weight: normal; margin: 0px; position: relative; text-align: center;">
Produção de Cerveja Artesanal e Defumada</h3>
<div style="text-align: center;">
<img height="400" src="https://1.bp.blogspot.com/-0a4gUq3JiAE/VsG51OFCghI/AAAAAAAABRs/JDPuxAdu_zU/s400/label%2B02.jpeg" width="325" /></div>
<div style="text-align: center;">
<br />
<a href="http://processo-industrial.blogspot.com.br/2016/01/producao-de-cerveja-artesanal-e.html">Cerveja Defumada malte com sabor apurado</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1958251330791148493.post-60380847552920490532015-04-18T17:45:00.000-07:002015-04-18T18:09:06.563-07:00Casa Peixe Defumado - SmokeHouse Fish<a href="http://casapeixedefumado.blogspot.com.br/2015/04/peixe-defumado-04-omega-3-e-omega-6.html">http://casapeixedefumado.blogspot.com.br/2015/04/peixe-defumado-04-omega-3-e-omega-6.html</a><br />
<br />
<span style="color: #0000ee;"><u><br /></u></span><a href="http://casa%20peixe%20defumado%20-%20smokehouse%20fish/"></a>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkE2YW89S-AaMeeU2iX5gERvY6659Sns7cejJFp4CCFuJW7nj3MR6cHtD-YG_9QpKAlRb2Athi_16ziLq94JgdGss3uVh74U362jIpcV__2KMpkBDFIsXg-kl9izttjFjMuu3yh21CQk/s1600/casa+do+peixe+defumado+01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkE2YW89S-AaMeeU2iX5gERvY6659Sns7cejJFp4CCFuJW7nj3MR6cHtD-YG_9QpKAlRb2Athi_16ziLq94JgdGss3uVh74U362jIpcV__2KMpkBDFIsXg-kl9izttjFjMuu3yh21CQk/s1600/casa+do+peixe+defumado+01.png" height="363" width="640" /></a></div>
casapeixedefumado@gmail.comUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-1958251330791148493.post-11244478973971615752015-04-10T15:00:00.002-07:002015-04-17T15:39:42.867-07:00Degustação Peixe Defumado<div class="separator" style="clear: both; text-align: center;">
<b>Degustação - Peixe Defumado </b></div>
<div class="separator" style="clear: both; text-align: center;">
Degustar um filé de tainha ou um filé de atum, parecia coisa que só em quando viajamos para Europa.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyNkuts6_Q4lGpzIDpygqQAMvTSWwWi1lRjrLZw8Z_YTeKpcjy_xVQnP117vC6W0quIFqL4qSslGNWd659RXeXkHOYSC4wEfuasgM9sRz-o145U6KRpKWt7vRhh7nGPYEWE3sJnLTXP0/s1600/20150409_232020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyNkuts6_Q4lGpzIDpygqQAMvTSWwWi1lRjrLZw8Z_YTeKpcjy_xVQnP117vC6W0quIFqL4qSslGNWd659RXeXkHOYSC4wEfuasgM9sRz-o145U6KRpKWt7vRhh7nGPYEWE3sJnLTXP0/s1600/20150409_232020.jpg" height="240" width="320" /></a></div>
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<div style="text-align: center;">
Agora podemos apreciar um peixe defumado aqui no Brasil.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJBdDSZhTx0Fmya-3IaFVtqIrpTVX8mwy33faxw8BxLUeNlzQ_mSQCSbSLxoJB2WAeWXl-Lws-tNbah-EU2HkzJ3fcgDkBcYhddKuXfuKfZ172jns1ySPBhb8PEf8CCqa2ca3r2Ti9Ro/s1600/20150409_122104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJBdDSZhTx0Fmya-3IaFVtqIrpTVX8mwy33faxw8BxLUeNlzQ_mSQCSbSLxoJB2WAeWXl-Lws-tNbah-EU2HkzJ3fcgDkBcYhddKuXfuKfZ172jns1ySPBhb8PEf8CCqa2ca3r2Ti9Ro/s1600/20150409_122104.jpg" height="240" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGw3YBRViPKIDsOV4ZXg2Y5G77cYViBM2yQu1zyeDWwac87ST4yilk7p4MuhckC8GqbMQJlbgBw6jGy7xX83ySRMuxtx2f8KSvIKkycHZQPom3MJaSG-fgbL0QhailbOy3EXUiiqBO198/s1600/casa+do+peixe+defumado+01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGw3YBRViPKIDsOV4ZXg2Y5G77cYViBM2yQu1zyeDWwac87ST4yilk7p4MuhckC8GqbMQJlbgBw6jGy7xX83ySRMuxtx2f8KSvIKkycHZQPom3MJaSG-fgbL0QhailbOy3EXUiiqBO198/s1600/casa+do+peixe+defumado+01.png" height="181" width="320" /></a></div>
<div style="text-align: center;">
casapeixedefumado@gmail.com</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1958251330791148493.post-15872573810119251062015-04-03T06:50:00.002-07:002015-04-03T06:50:23.896-07:00Peixe Defumado - Defumação<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HOknHhsCzbHYKQMYSGjfJkdhsCBNdn1s_PAPD_feu-JwI3vMFJLg9mDlCDvcMY8486THeHfiQM2TXzbBzUKHLWEGce3LXAjIiSi5WCo62dZHVsNrBEWDLXGXbMe7cJcZLLwBsP-Fr30/s1600/casa+do+peixe+defumado+01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HOknHhsCzbHYKQMYSGjfJkdhsCBNdn1s_PAPD_feu-JwI3vMFJLg9mDlCDvcMY8486THeHfiQM2TXzbBzUKHLWEGce3LXAjIiSi5WCo62dZHVsNrBEWDLXGXbMe7cJcZLLwBsP-Fr30/s1600/casa+do+peixe+defumado+01.png" height="181" width="320" /></a></div>
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<div style="text-align: center;">
Casa do peixe defumado segue as seguintes etapas na defumação de peixes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Escolha do local e da defumadora para defumação,</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt0iwY_XUFf0jMsm4MGoqAxT5dKFsuKv1amr7ES7ck9_Vlx-3nFdsdvVzelZEDAnQQZ-3D0pXRl9A0cEaeIg6d-vR1E6i4lSOg9yCYYqbhvWn9rs1nYQ-dLNEEJM6UZz6MZfRIF8dKYmE/s1600/20150331_173438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt0iwY_XUFf0jMsm4MGoqAxT5dKFsuKv1amr7ES7ck9_Vlx-3nFdsdvVzelZEDAnQQZ-3D0pXRl9A0cEaeIg6d-vR1E6i4lSOg9yCYYqbhvWn9rs1nYQ-dLNEEJM6UZz6MZfRIF8dKYmE/s1600/20150331_173438.jpg" height="400" width="300" /></a></div>
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<div style="text-align: center;">
Trabalhando com higiene na Seleção do pescado da região:</div>
<div style="text-align: center;">
Tainha, Carapeba e Perumbeba </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwI2lw4YufMAgqbrxx8DuknSHFMJVwip3xOgASzP4wjOWapb4OLKb5jeK71VOprb8R1YRCduobLhXXV1VND4j7hCQBQ64b4D5xcheej4tAhFr0K3MwoeFkpsUfhAf3iAhPqHR4hdzecA/s1600/20150330_212635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwI2lw4YufMAgqbrxx8DuknSHFMJVwip3xOgASzP4wjOWapb4OLKb5jeK71VOprb8R1YRCduobLhXXV1VND4j7hCQBQ64b4D5xcheej4tAhFr0K3MwoeFkpsUfhAf3iAhPqHR4hdzecA/s1600/20150330_212635.jpg" height="240" width="320" /></a></div>
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<div style="text-align: center;">
Preparação e salga dos pescados</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-BJzivjZevVzfptEZUKqtJxx1gUNKMWon_LYfU-zIjNptXij-JQF9eCK1GgB8Y5DPyzikEqK4DH3aTHK0JKmWpGSf1WtTWlIWVehTZRTGSn813mt4z67qD2qRwt3XpShnH7HMXOKGnwU/s1600/20150330_212643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-BJzivjZevVzfptEZUKqtJxx1gUNKMWon_LYfU-zIjNptXij-JQF9eCK1GgB8Y5DPyzikEqK4DH3aTHK0JKmWpGSf1WtTWlIWVehTZRTGSn813mt4z67qD2qRwt3XpShnH7HMXOKGnwU/s1600/20150330_212643.jpg" height="240" width="320" /></a></div>
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Preparação do defumador </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDDyHhHJvRf3Sq4oC5RprHkLuGelOh0rz2keo9Bqp9gjnTLTmheS0-zGbZ9FcT1tIE3xZkj5ju4WuWb16DfwCNKg-9xGUXZL7sQ6IKTahJrJ1WEQbU7YINNUu1qt00wGQ7cDfye_kYIg/s1600/20150401_213612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVDDyHhHJvRf3Sq4oC5RprHkLuGelOh0rz2keo9Bqp9gjnTLTmheS0-zGbZ9FcT1tIE3xZkj5ju4WuWb16DfwCNKg-9xGUXZL7sQ6IKTahJrJ1WEQbU7YINNUu1qt00wGQ7cDfye_kYIg/s1600/20150401_213612.jpg" height="320" width="240" /></a></div>
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<div style="text-align: center;">
Acendimento do defumador - serragem selecionada</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaQCfauU5Uzvg7h4CyHfDMBKraIZ1IEp1mBqIiRwv9espXxL7g2gd-5LGdaVlXBj7XmwUzhe192VCBcSWx_1pSDJ8EgBUYiphZdVnuLv_z69eUluOf7cN7i1dx92rXoihAFQqhbM99VY/s1600/20150331_124108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaQCfauU5Uzvg7h4CyHfDMBKraIZ1IEp1mBqIiRwv9espXxL7g2gd-5LGdaVlXBj7XmwUzhe192VCBcSWx_1pSDJ8EgBUYiphZdVnuLv_z69eUluOf7cN7i1dx92rXoihAFQqhbM99VY/s1600/20150331_124108.jpg" height="320" width="240" /></a></div>
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Defumação dos pescados com controle da higiene e do tempo. </div>
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Controle da temperatura ideal</div>
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Apos o tempo e a temperatura da defumação a retirada dos defumados</div>
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Retirada e seleção dos peixes defumadas - Perumbeba</div>
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Peixe Defumado - Tainha</div>
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Embalamento a vácuo mantendo a higiene e o sabor - Perumbeba</div>
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Embalamento a Vácuo - Tainha </div>
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Pronta para Degustação</div>
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contato: casapeixedefumado@gmail.com</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1958251330791148493.post-81464778405612755872015-04-02T10:10:00.000-07:002015-04-03T05:51:38.001-07:00Casa do Peixe Defumado<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrm-KpOlJcGmx00qP0zeXCeUm17TE5YHrWK55u3xyAyRKF0SjIfH9uiinbiBus6OySe7eD0uRTWelV3sGI0vIpAhLGuc-HRVzNM0GWYadCcxVkyRav2K1UNZa_l-U-fvAmX9a_A2Hvc4/s1600/casa+do+peixe+defumado+01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrm-KpOlJcGmx00qP0zeXCeUm17TE5YHrWK55u3xyAyRKF0SjIfH9uiinbiBus6OySe7eD0uRTWelV3sGI0vIpAhLGuc-HRVzNM0GWYadCcxVkyRav2K1UNZa_l-U-fvAmX9a_A2Hvc4/s1600/casa+do+peixe+defumado+01.png" height="225" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><b>Os peixes
defumados estão entre os homens já nos primórdios com os egípcios, gregos e romanos como uma
das primeiras formas de se conservar e comercializar o pescado.</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">No
Brasil, o 'moquém' herdado dos nossos indígenas habitantes da região amazônica,
em toda sua simplicidade, nada mais é do que a defumação artesanal.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Assim,
simples ou sofisticada, a arte ou técnica de defumar peixes vem sendo
pesquisada, tanto com justificativas de que se presta a regiões de poucos
recursos, ou porque deve ser aperfeiçoada pois é mantida por um mercado de
elite.<o:p></o:p></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "Arial",sans-serif; font-size: 10.0pt; line-height: 107%; mso-ansi-language: PT-BR; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span>
</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; line-height: 107%; mso-ansi-language: PT-BR; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">No Brasil, há notícia de defumação do tambaqui
do Amazonas (Colossoma macropomum), do mapará no baixo Tocantins (Hypophtalmus
edentalus), do crustáceo baiano (Xiphopenaeus kroyeri), do tucunaré das
represas do Ceará (Cichla ocellaris) e da pescada do Piauí (Plagioscion
squamosissimus) entre outros. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; line-height: 107%;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 107%;">A defumação de peixe são nos dias de hoje poucas utilizadas no Brasil, peixes defumados consumidos aqui, são importados, ou seja os nosso peixes defumados consumidos pelos brasileiros são importados da </span><span style="line-height: 14.2666664123535px;">Europa</span><span style="line-height: 107%;"> ou do Canada.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; line-height: 107%; mso-ansi-language: PT-BR; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; line-height: 107%; mso-ansi-language: PT-BR; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Em São Paulo, a USP, na ESALQ - Escola Superior
de Agricultura Luiz de Queiroz, pesquisa há mais de 10 anos a conservação do
pescado e divulga tecnologias popularizadas para a produção de pescado defumado
utilizando mandis (Pimelodus clarias), sardinhas (Sardinella brasiliensis),
pacus (Piaractus mesopotamicus) e carpas, entre outras.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; line-height: 107%; mso-ansi-language: PT-BR; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">A ESALQ em Piracicaba, SP divulga tecnologias de
baixo investimento para pescado - tem bibliografia disponível.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; line-height: 107%; mso-ansi-language: PT-BR; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">
<span style="line-height: 107%;">A Casa do Peixe Defumado vem resgatar essa arte milenar da Defumação de Peixe, tr</span><span style="line-height: 107%;">azendo para o nossa degustação os sabores dos Peixe defumados.</span></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PC5d7fA-89fgcqEMkC6tDI8EIXvL13aOrJ-AQEqWF9aCc4yAB75CNrrGbplCuAByve334sQrWiqLygYHOmMa0CcHu0rEWNgQ89HJEGLqi7W6V-tqeRSClwknxsPKOt6AM7CSwFYjp1I/s1600/20150320_181204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PC5d7fA-89fgcqEMkC6tDI8EIXvL13aOrJ-AQEqWF9aCc4yAB75CNrrGbplCuAByve334sQrWiqLygYHOmMa0CcHu0rEWNgQ89HJEGLqi7W6V-tqeRSClwknxsPKOt6AM7CSwFYjp1I/s1600/20150320_181204.jpg" height="400" width="300" /></span></a></div>
<i><span style="font-family: Georgia, Times New Roman, serif;">Peixes do tipo Carapeba da região dos Lagos, no estado do Rio de Janeiro, sendo defumado.</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif; line-height: 107%;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="line-height: 17.1200008392334px;">A Casa do Peixe Defumado, </span></b><span style="line-height: 107%;">Apos muitas pesquisas e tendo como base conhecimentos como: </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">A Torry
Research Station em Aberdeen na Escócia, que foi a pioneira na divulgação da
tecnologia de obtenção de peixes defumados comerciais, bem como da tecnologia
de construção de defumadores de grande porte e a <span style="line-height: 107%;">A</span><span style="line-height: 107%;">
ESALQ - SP que</span><span style="line-height: 107%;"> </span> tem como base o controle de
qualidade e as normas que devem ser seguidas, bem como a definição das boas
práticas de defumação são divulgadas pela Torry na Europa e pelo FDA ( U.S.
Federal Food Drug and Cosmetic Act ) nos Estados Unidos.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Ao se pensar em
defumar peixes o ponto de máxima importância é verificar a qualidade da
matéria-prima.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Y7zENf7LB2zNf3Z-UhNRxf9sQw1u4E6Zox1VZc66BQs_smxoBS3G5JiBvreahLZP_av8BuRjlfdkyVrNFH8AqEFu9STqgeLlCoudK2NkXh_x7sy3JHUruUwR-iZboBCfNjSA5MsG3AY/s1600/20150325_171112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Y7zENf7LB2zNf3Z-UhNRxf9sQw1u4E6Zox1VZc66BQs_smxoBS3G5JiBvreahLZP_av8BuRjlfdkyVrNFH8AqEFu9STqgeLlCoudK2NkXh_x7sy3JHUruUwR-iZboBCfNjSA5MsG3AY/s1600/20150325_171112.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Peixes recém capturados de preferência, ou que estiverem
armazenados no frio e ainda mantenham a temperatura baixa durante a manipulação
devem ser utilizados. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Uma baixa carga microbiana inicial permite a obtenção da
semi-conserva, pois a defumação pasteuriza a carne pela ação dos componentes
bactericidas da fumaça e prolonga a vida útil do pescado.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Para os peixes
provenientes da piscicultura esta recomendação pode ser melhor cumprida do que
para os peixes de mar e dos rios, pois a captura pode ser feita imediatamente
antes da defumação com a unidade processadora instalada ao lado do viveiro de
criação.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Aliás, os
piscicultores têm a grande chance de divulgar este hábito de consumo (não só os
defumados, mas de pescado em várias outras formas) por todo o País, como nova
opção ao consumidor sem os problemas da comercialização do pescado 'in natura'
e aproveitando que o mercado já aceita peru, frango, lombo e queijo defumados.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Para
serem defumados os peixes devem ser lavados em água corrente, descamados,
eviscerados, e novamente lavados para evitar que permaneça na carne material
fecal contaminante.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">A salmouragem é feita pela imersão dos peixes em solução de
sal refinado (na concentração de 25 %) e na proporção 2: 1 de salmoura e peixes
(volume/peso).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">O tempo de uma hora é suficiente para espécies de tamanho médio
e pequeno. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Peixes maiores podem ser cortados em postas ou filetados antes da
salmouragem. - Baldes de plástico ou tanques de alvenaria revestidos de azulejo
são recomendados. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">O ideal é descartar a salmoura para evitar a contaminação de
um lote. para o outro. A salmoura tem o papel de melhorar o sabor e a textura
da carne.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Após a
salmouragem, os peixes devem ser lavados em água corrente para a retirada de
algum excesso superficial de sal (este provocará manchas no produto). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Uma
secagem anterior à defumação é recomendada, ao sol por duas horas, em secador
solar ou em secador de armário a 40 °C com circulação de ar por 30 minutos. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Esta operação facilita a penetração da fumaça e agiliza o trabalho do
defumador.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Os
peixes, que são dependurados. em espetos pela cavidade ocular, ou colocados
sobre peneiras, vão às câmaras de defumação e lá permanecem em contato com a
fumaça e o calor. A câmara atinge cerca de 100 °C e o interior da carne cerca
de 70 °C, utilizando o carvão em volume de 30 x 30 x 20 cm. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">A serragem, que pode
ser de qualquer madeira disponível desde que seja dura e não resinosa, colocada
na base do defumador libera a fumaça por pelo menos seis horas. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As fontes de
calor e de fumaça podem ser colocadas ao mesmo tempo se o defumador construído permitir.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Caso contrário, os peixes recebem antes a fonte de
calor. O
acabamento dos peixes é feito aparando-se as nadadeiras, retirando a cabeça e recortando
ou não os filés.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">O produto pode ser mantido por até três semanas sob
refrigeração ou de três a cinco dias em temperatura ambiente, se a matéria
prima for de boa qualidade.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">O produto
é bastante atraente em aroma e cor, principalmente. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">A fumaça liberada pela
combustão de lignina, celulose, pentosanas, terpenos presentes na madeira,
contém formaldeído, ácidos orgânicos, fenóis, etc. que têm ação antisséptica e
permitem reações na carne do tipo </span>"Maillard"
características da cura, da cor avermelhada e do aroma típico.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3fdLnEWOo956s4f41imzB_k7mygEoo_nxzJDPiQwV1H_qpJUPc35HZTe2jZzCM-XdION8YdwikLdCiCdz2qmsOtS4Jzx_tHH51SehTb705nrWnzUBfCBsp5G8mmX9m2qweHfvKEMqKU/s1600/20150331_162712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3fdLnEWOo956s4f41imzB_k7mygEoo_nxzJDPiQwV1H_qpJUPc35HZTe2jZzCM-XdION8YdwikLdCiCdz2qmsOtS4Jzx_tHH51SehTb705nrWnzUBfCBsp5G8mmX9m2qweHfvKEMqKU/s1600/20150331_162712.jpg" height="320" width="240" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Tainhas sendo defumadas.</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Ao se
intensificar a defumação com o uso de mais tempo de fumaça e menos calor, estas
características se intensificam.<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEEVi5shBTbbYbLNSu_NHRGOXD-1eOI9U-rnFSQYNb_XjeX23wIG6wT0YFzqGlql986a9G0b-hZeJ6SfRrGaEayEzx-vH7IuSUtNYrFIZBrhsH05CUTAS5Izw6gmT6Ccn8fF8pVhMddQ/s1600/20150326_182525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEEVi5shBTbbYbLNSu_NHRGOXD-1eOI9U-rnFSQYNb_XjeX23wIG6wT0YFzqGlql986a9G0b-hZeJ6SfRrGaEayEzx-vH7IuSUtNYrFIZBrhsH05CUTAS5Izw6gmT6Ccn8fF8pVhMddQ/s1600/20150326_182525.jpg" height="240" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Tainhas defumadas</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bdAt1ojIvGKotC0h_G6jf2dYOfsC1IJgadCC5T_ShyphenhyphenUZ_y_Gdk1mivXQTCvmau4wrtNNbWY8L_TNRvNdmfxSRwzOTbvcwq4azcUJmEGPd0pwYjOEv81WVJ7li1K6Z61VZu8KiOpfkig/s1600/20150326_182553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bdAt1ojIvGKotC0h_G6jf2dYOfsC1IJgadCC5T_ShyphenhyphenUZ_y_Gdk1mivXQTCvmau4wrtNNbWY8L_TNRvNdmfxSRwzOTbvcwq4azcUJmEGPd0pwYjOEv81WVJ7li1K6Z61VZu8KiOpfkig/s1600/20150326_182553.jpg" height="240" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Tainha embalada a vácuo, para aumento da sua vida útil, manutenção do sabor e para comercialização </span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Um módulo
de defumação, funcionando em regime de oito horas diárias, pode defumar 12 kg
de pescado fresco produzindo ao final 8,5 kg de pescado defumado inteiro ou 6
kg de filés defumados.</span></div>
</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><span style="font-family: Georgia, Times New Roman, serif;"><u>contato</u>: casapeixedefumado@gmail.com</span></span></div>
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