{"id":46208,"date":"2017-06-19T23:45:04","date_gmt":"2017-06-19T21:45:04","guid":{"rendered":"http:\/\/bacalaogiraldo.com\/?page_id=46208\/"},"modified":"2017-06-19T23:47:00","modified_gmt":"2017-06-19T21:47:00","slug":"prozesua","status":"publish","type":"page","link":"https:\/\/bacalaogiraldo.com\/eu\/prozesua\/","title":{"rendered":"PROZESUA"},"content":{"rendered":"

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1. ARRANTZA<\/h2>\n

Giraldo-ko bakailaoa, neguan Atlantikoko itsasoan arrantzatzen da, Islandia eta Feroe ur garbietan, hain zuzen ere. Amuarekin arrantzatzeak bere esklusibotasuna bermatzen du, arrantza itsasontzi txikietan gauzatzen da, non arrainen odolustea segituan gertatzen da. Portura 12 ordu baino lehenago bueltatzeak, bakailaoa honda dadila saihesten du.<\/p>\n

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2. GAZIA<\/h2>\n

Arrantzatu eta ordu batzuk geroago, uretan eta izotzetan sartzen da eta Rigor Mortis-a igaro ondoren, geza prozesua hasten da, lehenengo eta behin gatzunean eta gero kalitate onena duen, gatz sikuan. Girado-k prozesu hau guztia ikuskatzen du, prozedimenduen kalitatea bermatzeko.<\/p>\n

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3. BILTEGIA<\/h2>\n

Merkantziak Europa erdia egiten du kamioi hozkailu flota batean, Goiain Poligonora heldu arte. Kaiako sarreran eta kalitate kontrola igaro ostean, lehengaien biltegira pasatzen da, 300.000 kilo arrain bildu ditzakeen biltegira, hain zuzen ere. Bertan, hilabete gutxi batzuk pasatu beharko ditu, bere sendaketa osatzeko, gatz eta tenperatura kontrolatuz.<\/p>\n

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4. EBAKETA<\/h2>\n

Gure talde kualifikatuak aukeratu ondoren eta gatz puntu zein erabilera gastronomiko desberdinei moldatu ahal izateko, Giraldo-n 20 ebaketa baino gehiago egiten ditugu neurrira, lodiera eta pisua kontuan hartuz eta sailkatuz, gezadun uniformea errazteko.<\/p>\n

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5. GATZKABEA<\/h2>\n

Gatzkabetze 5 gela handi ditugu, bere bainuontziekin. Gure laborategian egiaztatu den kalitatezko ur garbia erabiliz, 0\u00ba eta 2\u00ba-tan mantendutako tenperaturan, bakailaoa apurka-apurka gatzkabetzen da, prozesu esklusibo eta natural baten bidez, non dastatze batzuen bitartez gatz puntua kontrolatzen den. Honek bere ezaugarritasun organoleptikoak, ehundurazkoak eta gelatinazkoak bere horretan mantentzen ditu. Bakailoa gaztzkabetu ondoren, 12 ordu inguruan xukatzen utzi behar da. Prozesu aitzindari eta esklusiboak, ezohiko ekoizkina lortzea ahalbidetzen du, osasungarria gutxi batzuk bezala eta guztiz praktikoa.<\/p>\n

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6. ONTZIRATZEA<\/h2>\n

Xurkatu eta berriro aukeratu ondoren, sekulako higiene baldintzetan ontziratzeko momentua iristen da. Teknika modernoenak erabiltzen, atmosfera babeslean ontziratze teknikak erabiliz, metodo naturalen bitartez, 20 eguneko iraungitzea lortzen dugu.<\/p>\n

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7. BANAKETA<\/h2>\n

Gure produktuak, gure egoitzatik mundu osoan zehar banatzen dira Gasteizeko saltokiak eta nazio eta nazioartekoa mailarako 50 banatzaile baino gehiagoko flota batek gure banaketa-sarea osatzen dute, etengabeko hedapenean dagoen sarea, hain zuzen ere. Gure nazioarteko merkatuetan sendotzearen adibide Portugal, Estatu Batuak, Italia, Kolonbia, Austria, Arabiar Emiratoak.<\/p>\n

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8. SALMENTA<\/h2>\n

Gure bezeroen gustu eta jarrerak zorrotz analizatuko ditugu, bakailao gatzkabe hoberena eskaintzeko, neurrira egindako ebaketekin, bere ezaugarriak mantenduz, baina eroso eta praktikoagoa bihurtzen. Lehenengo mailako produktu gastronomikoa, eskeiniz.<\/p>\n

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