{"id":1329,"date":"2019-11-08T12:02:27","date_gmt":"2019-11-08T11:02:27","guid":{"rendered":"https:\/\/www.kamnakrby.cz\/magazin\/?p=1329"},"modified":"2020-07-09T11:17:31","modified_gmt":"2020-07-09T09:17:31","slug":"uzeni-studenym-kourem","status":"publish","type":"post","link":"https:\/\/kamnakrby.cz\/magazin\/poradna\/uzeni-studenym-kourem\/","title":{"rendered":"Uzen\u00ed studen\u00fdm kou\u0159em"},"content":{"rendered":"

Uzen\u00ed studen\u00fdm kou\u0159em<\/h2>\n

Uzen\u00ed studen\u00fdm kou\u0159em je sice velmi obl\u00edben\u00e9, av\u0161ak je to zp\u016fsob uzen\u00ed, kter\u00fd trv\u00e1 ze v\u0161ech nejd\u00e9le. Doba p\u0159\u00edpravy masa se mnohdy pohybuje v rozmez\u00ed n\u011bkolika dn\u016f. Av\u0161ak tato dlouh\u00e1 doba uzen\u00ed zaji\u0161\u0165uje, \u017ee jsou v\u00fdrobky velmi kvalitn\u011b zakonzervovan\u00e9 a t\u00edm p\u00e1dem vydr\u017e\u00ed n\u011bkolik dn\u016f a\u017e t\u00fddn\u016f po\u017eivateln\u00e9 a nezkaz\u00ed se ani v p\u0159\u00edpad\u011b, \u017ee jsou skladov\u00e1ny p\u0159i teplot\u011b a\u017e do 15\u00b0C. V\u011bt\u0161inou se t\u00edmto zp\u016fsobem ud\u00ed klob\u00e1sy, \u010dabajky, trvanliv\u00e9 sal\u00e1my a \u0161unky.<\/p>\n

Teplota<\/h2>\n

Uzen\u00ed studen\u00fdm kou\u0159em se prov\u00e1d\u00ed do teploty 20\u00b0C a trv\u00e1 n\u011bkolik hodin a\u017e n\u011bkolik dn\u016f. Nejlep\u0161\u00ed je ho prov\u00e1d\u011bt v ud\u00edrn\u00e1ch<\/a> s odd\u011blen\u00fdm ohni\u0161t\u011bm, abyste mohli dostate\u010dn\u011b regulovat teplotu kou\u0159e s pomoc\u00ed kou\u0159ovodu. Tento proces se skl\u00e1d\u00e1 ze t\u0159\u00ed f\u00e1z\u00ed, a to rozvla\u017een\u00ed, osu\u0161en\u00ed a pot\u00e9 samotn\u00e9 uzen\u00ed.<\/p>\n

Rozvla\u017een\u00ed<\/h2>\n

Nejprve mus\u00edme prov\u00e9st rozvla\u017een\u00ed. To je proces, p\u0159i kter\u00e9m se maso mus\u00ed p\u0159ed uzen\u00edm proh\u0159\u00e1t ve vod\u011b, a to na teplotu 20\u00b0C. Uzeniny se ve vod\u011b nech\u00e1vaj\u00ed po dobu 15 a\u017e 20 minut. Maso je pot\u0159eba ve vod\u011b nechat p\u0159ibli\u017en\u011b 20 a\u017e 30 minut. Pot\u00e9 se pokrmy z vody vyt\u00e1hnou a nechaj\u00ed okapat.<\/p>\n

Osu\u0161en\u00ed<\/h2>\n

Po rozvla\u017een\u00ed p\u0159ich\u00e1z\u00ed na \u0159adu osu\u0161en\u00ed. Okapan\u00e9 v\u00fdrobky se zav\u011bs\u00ed do ud\u00edrny<\/a> p\u0159edeh\u0159\u00e1t\u00e9 na 30 a\u017e 40\u00b0C. P\u0159i otev\u0159en\u00fdch dve\u0159\u00edch je osu\u0161ujeme kou\u0159em. Pro osu\u0161en\u00ed se vyu\u017e\u00edv\u00e1 tvrd\u00e9ho d\u0159eva a pilin z n\u011bho. Tento proces prov\u00e1d\u00edme do t\u00e9 doby, ne\u017e povrch uzen\u00fdch pokrm\u016f neoschne.<\/p>\n

Samotn\u00e9 uzen\u00ed<\/h2>\n

Pot\u00e9 se ji\u017e m\u016f\u017eeme vrhnout na samotn\u00e9 uzen\u00ed. Jakmile povrch uzen\u00fdch pokrm\u016f oschne, zav\u0159eme dve\u0159e ud\u00edrny<\/a> a zasypeme ohe\u0148 v topeni\u0161ti mokr\u00fdmi pilinami, \u010d\u00edm\u017e se sn\u00ed\u017e\u00ed teplota kou\u0159e v ud\u00edc\u00ed komo\u0159e cca na po\u017eadovan\u00fdch 20\u00b0C. Obvykle se p\u0159i t\u00e9hle teplot\u011b ud\u00ed dva a\u017e t\u0159i dny, ale v\u0161e z\u00e1le\u017e\u00ed na velikosti uzen\u00fdch produkt\u016f a receptu, podle kter\u00e9ho se \u0159\u00edd\u00edme. T\u011bsn\u011b p\u0159ed koncem uzen\u00ed m\u016f\u017eeme do ohn\u011b p\u0159idat trochu jehli\u010d\u00ed, v\u011btev rozmar\u00fdnu \u010di trochu jalovce, abychom dodali uzen\u00fdm pokrm\u016fm v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 a v\u016fni.<\/p>\n

Pro dal\u0161\u00ed tipy a triky sledujte n\u00e1\u0161 facebook<\/a>. Pokud si chcete po\u0159\u00eddit kvalitn\u00ed ud\u00edrnu<\/a> \u010di p\u0159\u00edslu\u0161enstv\u00ed k ud\u00edrn\u00e1m<\/a>, nav\u0161tivte n\u00e1\u0161 eshop<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Uzen\u00ed studen\u00fdm kou\u0159em Uzen\u00ed studen\u00fdm kou\u0159em je sice velmi obl\u00edben\u00e9, av\u0161ak je to zp\u016fsob uzen\u00ed, kter\u00fd trv\u00e1 ze v\u0161ech nejd\u00e9le. Doba p\u0159\u00edpravy masa se mnohdy pohybuje v rozmez\u00ed n\u011bkolika dn\u016f. Av\u0161ak tato dlouh\u00e1 doba uzen\u00ed zaji\u0161\u0165uje, \u017ee jsou v\u00fdrobky velmi kvalitn\u011b zakonzervovan\u00e9 a t\u00edm p\u00e1dem vydr\u017e\u00ed n\u011bkolik dn\u016f a\u017e t\u00fddn\u016f po\u017eivateln\u00e9 a nezkaz\u00ed se ani [ \u010c\u00edst d\u00e1le<\/a> ]<\/p>\n","protected":false},"author":6,"featured_media":1820,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[165,160,163,159,164,219],"class_list":["post-1329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poradna","tag-teploty-pri-uzeni","tag-udirna","tag-udirny","tag-udit","tag-uzeni","tag-uzeni-studenym-kourem"],"yoast_head":"\nUzen\u00ed studen\u00fdm kou\u0159em - KamnaKrby.cz: Magaz\u00edn<\/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:\/\/kamnakrby.cz\/magazin\/poradna\/uzeni-studenym-kourem\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Uzen\u00ed studen\u00fdm kou\u0159em - KamnaKrby.cz: Magaz\u00edn\" \/>\n<meta property=\"og:description\" content=\"Uzen\u00ed studen\u00fdm kou\u0159em Uzen\u00ed studen\u00fdm kou\u0159em je sice velmi obl\u00edben\u00e9, av\u0161ak je to zp\u016fsob uzen\u00ed, kter\u00fd trv\u00e1 ze v\u0161ech nejd\u00e9le. 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