{"id":58452,"date":"2026-08-07T07:45:49","date_gmt":"2026-08-07T07:45:49","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=58452"},"modified":"2026-08-11T07:47:51","modified_gmt":"2026-08-11T07:47:51","slug":"salmorra-liquida-productes-carnics","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/ca\/2026\/08\/07\/salmorra-liquida-productes-carnics\/","title":{"rendered":"Salmorra l\u00edquida per a carns"},"content":{"rendered":"

La t\u00e8cnica que millora la textura de la carn<\/strong><\/span><\/h2>\n

Aconseguir una carn tendra<\/strong> i sucosa<\/strong> no dep\u00e8n \u00fanicament de la qualitat del producte<\/strong> o del punt de cocci\u00f3.<\/strong> Hi ha t\u00e8cniques senzilles que ajuden a millorar el resultat final, i una de les m\u00e9s eficaces \u00e9s la salmorra l\u00edquida per a carn<\/strong>.<\/p>\n

A Ramaders Agrupats et recomanam aplicar aquesta t\u00e8cnica per aconseguir una carn m\u00e9s sucosa i amb una textura molt m\u00e9s tendra durant la cocci\u00f3.<\/p>\n

Per\u00f2, qu\u00e8 passa realment dins la carn perqu\u00e8 una simple barreja d’aigua i sal aconsegueixi aquest efecte?<\/p>\n

La salmorra l\u00edquida<\/strong> consisteix a submergir la carn<\/strong> en una soluci\u00f3 d’aigua<\/strong> i sal<\/strong> durant un temps determinat abans de cuinar-la. Tamb\u00e9 s’hi pot afegir sucre<\/strong>, herbes<\/strong> arom\u00e0tiques<\/strong> o esp\u00e8cies<\/strong>, segons el resultat que es vulgui obtenir. A difer\u00e8ncia d’un adob<\/strong>, que t\u00e9 com a objectiu principal aportar sabor mitjan\u00e7ant oli<\/strong>, esp\u00e8cies o ingredients \u00e0cids com la llimona<\/strong> o el vinagre<\/strong>, la salmorra actua directament sobre l’estructura de la carn.<\/p>\n

La seva funci\u00f3 principal \u00e9s modificar les prote\u00efnes musculars perqu\u00e8 siguin capaces de retenir una major quantitat d’aigua durant la cocci\u00f3. Aix\u00f2 fa que, fins i tot cuinant la carn a temperatures elevades, perdi menys sucs i mantingui una textura molt m\u00e9s tendra i sucosa.<\/p>\n

No totes<\/strong> les carns necessiten una salmorra<\/strong>, encara que moltes milloren notablement amb aquesta t\u00e8cnica. Les que ofereixen millors resultats<\/strong> s\u00f3n el pollastre<\/strong><\/a>, el gall dindi<\/strong><\/a> i el porc<\/strong><\/a>.<\/p>\n

Com preparar una salmorra per a carn<\/span><\/h4>\n

Preparar una salmorra \u00e9s molt senzill.<\/p>\n

La proporci\u00f3<\/strong> m\u00e9s habitual \u00e9s:<\/p>\n

    \n
  • 1 litre d’aigua.<\/strong><\/li>\n
  • Entre 60 i 80 grams de sal.<\/strong><\/li>\n<\/ul>\n

    Pots escalfar una petita part de l’aigua per dissoldre millor la sal i incorporar-hi les esp\u00e8cies o herbes arom\u00e0tiques que prefereixis. Despr\u00e9s afegeix la resta de l’aigua freda fins que la barreja quedi completament freda.<\/p>\n

    Mai no introdueixis la carn en una salmorra t\u00e8bia o calenta, ja que afavoriria el creixement de bacteris i alteraria la qualitat del producte.<\/p>\n

    Quan estigui freda, introdueix-hi la carn i deixa-la reposar a la nevera.<\/p>\n

    El temps<\/strong> dependr\u00e0 de la mida de la pe\u00e7a:<\/p>\n

      \n
    • Pit de pollastre o costelles: entre 1 i 3 hores.<\/strong><\/li>\n
    • Pollastres petits: entre 4 i 8 hores.<\/strong><\/li>\n
    • Peces grans: entre 12 i 24 hores.<\/strong><\/li>\n<\/ul>\n

      Quan acabi el temps de rep\u00f2s, eixuga b\u00e9 la carn amb paper de cuina abans de cuinar-la.<\/p>\n

      La salmorra neteja o desinfecta la carn?<\/span><\/p>\n

      \u00c9s un dubte molt habitual. Hi ha la creen\u00e7a que la salmorra elimina els bacteris, per\u00f2 no \u00e9s cert.<\/p>\n

      Tot i que la sal s’ha utilitzat hist\u00f2ricament com a m\u00e8tode de conservaci\u00f3 perqu\u00e8 dificulta el creixement d’alguns microorganismes, una salmorra dom\u00e8stica no elimina els bacteris que poden ser presents a la carn crua.<\/p>\n

      La seguretat aliment\u00e0ria continua depenent de mantenir la cadena de fred, evitar la contaminaci\u00f3 creuada i cuinar la carn a la temperatura adequada.<\/p>\n

      Com sempre deim a Ramaders Agrupats, la clau per obtenir un gran resultat comen\u00e7a amb una mat\u00e8ria primera de qualitat. Recorda que pots comprar<\/strong> a les nostres botigues<\/strong> o tamb\u00e9 online<\/strong>, i rebre<\/strong> la teva comanda<\/strong> a qualsevol punt de Mallorca, les Illes Balears<\/strong> o la Pen\u00ednsula<\/strong>.<\/p>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"La t\u00e8cnica que millora la textura de la carn Aconseguir una carn tendra i sucosa no dep\u00e8n \u00fanicament de la qualitat del producte o del punt de cocci\u00f3. Hi ha t\u00e8cniques senzilles que ajuden a millorar el resultat final, i una de les m\u00e9s eficaces \u00e9s la salmorra l\u00edquida per a carn. A Ramaders Agrupats et recomanam aplicar aquesta t\u00e8cnica per aconseguir una carn m\u00e9s sucosa i amb una textura molt m\u00e9s tendra durant la cocci\u00f3. Per\u00f2, qu\u00e8 passa realment dins la carn perqu\u00e8 una simple barreja d'aigua i sal aconsegueixi aquest efecte? La salmorra l\u00edquida consisteix a submergir la carn en una soluci\u00f3 d'aigua i sal durant un temps determinat abans de cuinar-la. Tamb\u00e9 s'hi pot afegir sucre, herbes arom\u00e0tiques o esp\u00e8cies, segons el resultat que es vulgui obtenir. A difer\u00e8ncia d'un adob, que t\u00e9 com a objectiu principal aportar sabor mitjan\u00e7ant oli, esp\u00e8cies o ingredients \u00e0cids com la llimona o el vinagre, la salmorra actua directament sobre l'estructura de la carn. La seva funci\u00f3 principal \u00e9s modificar les prote\u00efnes musculars perqu\u00e8 siguin capaces de retenir una major quantitat d'aigua durant la cocci\u00f3. Aix\u00f2 fa que, fins i tot cuinant la carn a temperatures elevades, perdi menys sucs i...","protected":false},"author":5,"featured_media":58469,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[117,241],"tags":[1032,1049,807,818,869,896,1047],"class_list":["post-58452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","category-tipic-mallorqui","tag-estiu","tag-gall-dindi","tag-gastronomia-local-ca","tag-pollastre","tag-porc","tag-producte-local","tag-salmorra"],"yoast_head":"\nSalmorra l\u00edquida per a carns - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Prepara una salmorra l\u00edquida per aconseguir carns m\u00e9s tendres, sucoses i plenes de sabor. 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