{"id":1335,"date":"2019-11-08T12:51:25","date_gmt":"2019-11-08T11:51:25","guid":{"rendered":"https:\/\/www.kamnakrby.cz\/magazin\/?p=1335"},"modified":"2020-07-09T11:16:55","modified_gmt":"2020-07-09T09:16:55","slug":"uzeni-teplym-kourem","status":"publish","type":"post","link":"https:\/\/kamnakrby.cz\/magazin\/poradna\/uzeni-teplym-kourem\/","title":{"rendered":"Uzen\u00ed tepl\u00fdm kou\u0159em"},"content":{"rendered":"<h2>Tepl\u00fd kou\u0159<\/h2>\n<p>Uzen\u00ed tepl\u00fdm kou\u0159em je druh\u00fd zp\u016fsob uzen\u00ed, kter\u00fd je rychlej\u0161\u00ed, ne\u017e uzen\u00ed studen\u00fdm kou\u0159em, ale v\u00fdsledn\u00e9 produkty nebudou tak dob\u0159e zakonzervov\u00e1ny. Obvykle se tento zp\u016fsob pou\u017e\u00edv\u00e1 p\u0159i uzen\u00ed masa \u010di slaniny a p\u0159i p\u0159euzov\u00e1n\u00ed uzenin.<\/p>\n<h2>Teplota<\/h2>\n<p>Tento proces se odehr\u00e1v\u00e1 do teploty 60\u00b0C, aby z masa nevykapal tuk, nebo\u0165 takov\u00e9 maso pak nen\u00ed tak chu\u0165ov\u011b v\u00fdrazn\u00e9 a nav\u00edc je velmi such\u00e9. Uzen\u00ed tepl\u00fdm kou\u0159em se skl\u00e1d\u00e1 ze t\u0159\u00ed \u010d\u00e1st\u00ed, a to rozvla\u017een\u00ed, uzen\u00ed a pot\u00e9 vypalov\u00e1n\u00ed. Doba uzen\u00ed z\u00e1le\u017e\u00ed hlavn\u011b na velikosti masa a na ur\u010dit\u00e9m receptu, kter\u00fdm se \u0159\u00edd\u00edte, ale v\u011bt\u0161inou se pohybuje od 6 do 24 hodin.<\/p>\n<h2>Rozvla\u017een\u00ed<\/h2>\n<p>Jako prvn\u00ed p\u0159ich\u00e1z\u00ed na \u0159adu rozvla\u017een\u00ed. Zde se v\u00fdrobky vlo\u017e\u00ed do vody, kde se rozeh\u0159ej\u00ed na teplotu, kter\u00e1 je po\u017eadov\u00e1na p\u0159i tomto zp\u016fsobu uzen\u00ed, co\u017e je cca 60\u00b0C. Pot\u00e9 se vyndaj\u00ed z vody a nechaj\u00ed se okapat, ne\u017e je vlo\u017e\u00edme do ud\u00edrny a zapo\u010dneme proces uzen\u00ed.<\/p>\n<h2>Uzen\u00ed<\/h2>\n<p>P\u0159i uzen\u00ed se okapan\u00e9 pokrmy vlo\u017e\u00ed do <a href=\"https:\/\/www.kamnakrby.cz\/udirny\">ud\u00edrny<\/a>, kter\u00e1 je p\u0159edem p\u0159edeh\u0159\u00e1t\u00e1 na teplotu 40 a\u017e 60\u00b0C. Zde oschnou a z\u00e1rove\u0148 se vyud\u00ed p\u0159i hust\u00e9m tepl\u00e9m kou\u0159i. Je d\u016fle\u017eit\u00e9, abychom od za\u010d\u00e1tku dodr\u017eovali teplotu do 60\u00b0C, aby z masa nevykap\u00e1val tuk a \u0161\u0165\u00e1vy. Teplotu v ud\u00edrn\u011b m\u016f\u017eeme regulovat bu\u010f t\u00edm, \u017ee p\u0159isypeme do ohn\u011b mokr\u00e9 piliny, anebo pou\u017eijeme regula\u010dn\u00ed klapku v ud\u00edrn\u011b \u010di topeni\u0161ti.<\/p>\n<h2>Aroma<\/h2>\n<p>P\u0159i uzen\u00ed m\u016f\u017eeme do pilin a d\u0159eva p\u0159idat r\u016fzn\u00e9 aromatick\u00e9 l\u00e1tky, av\u0161ak v\u017edy jen trochu a jen ke konci uzen\u00ed. P\u0159id\u00e1n\u00edm t\u011bchto v\u011bc\u00ed se v\u016fn\u011b uzen\u00fdch pokrm\u016f stane v\u00fdrazn\u011bj\u0161\u00ed a tak\u00e9 n\u00e1m to pozitivn\u011b ovlivn\u00ed chu\u0165 masa. M\u016f\u017eeme p\u0159idat nap\u0159\u00edklad trochu \u0161vestkov\u00fdch pilin, v\u011btvi\u010dku rozmar\u00fdnu \u010di p\u00e1r kuli\u010dek jalovce.<\/p>\n<h2>Vypalov\u00e1n\u00ed<\/h2>\n<p>Po uzen\u00ed p\u0159ich\u00e1z\u00ed na \u0159adu vypalov\u00e1n\u00ed. To se ale t\u00fdk\u00e1 pouze uzen\u00e9ho masa, nebo\u0165 pokud bychom cht\u011bli vyp\u00e1lit i jin\u00e9 uzeniny, ty by pak popraskaly a vyschly. Ke konci uzen\u00ed na velmi kr\u00e1tkou dobu zvedneme teplotu kou\u0159e v ud\u00edc\u00ed komo\u0159e na 70 a\u017e 80\u00b0C. Tuto teplotu udr\u017eujeme po p\u016fl hodiny, p\u0159i velk\u00fdch kusech masa v\u0161ak a\u017e hodinu. Po t\u00e9to dob\u011b ohe\u0148 uhas\u00edme a maso nech\u00e1me v ud\u00edrn\u011b doj\u00edt a n\u00e1sledn\u011b vychladnout.<\/p>\n<p>Pro dal\u0161\u00ed tipy a triky sledujte n\u00e1\u0161 <a href=\"https:\/\/www.facebook.com\/kamnakrby\/\">facebook<\/a>. Pokud byste si cht\u011bli po\u0159\u00eddit kvalitn\u00ed <a href=\"https:\/\/www.kamnakrby.cz\/udirny\">ud\u00edrnu<\/a> \u010di <a href=\"https:\/\/www.kamnakrby.cz\/prislusenstvi-k-udirnam\">p\u0159\u00edslu\u0161enstv\u00ed k ud\u00edrn\u00e1m<\/a>, <a href=\"https:\/\/www.kamnakrby.cz\/\">nav\u0161tivte n\u00e1\u0161 eshop<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tepl\u00fd kou\u0159 Uzen\u00ed tepl\u00fdm kou\u0159em je druh\u00fd zp\u016fsob uzen\u00ed, kter\u00fd je rychlej\u0161\u00ed, ne\u017e uzen\u00ed studen\u00fdm kou\u0159em, ale v\u00fdsledn\u00e9 produkty nebudou tak dob\u0159e zakonzervov\u00e1ny. Obvykle se tento zp\u016fsob pou\u017e\u00edv\u00e1 p\u0159i uzen\u00ed masa \u010di slaniny a p\u0159i p\u0159euzov\u00e1n\u00ed uzenin. Teplota Tento proces se odehr\u00e1v\u00e1 do teploty 60\u00b0C, aby z masa nevykapal tuk, nebo\u0165 takov\u00e9 maso pak nen\u00ed [ <a  href=\"https:\/\/kamnakrby.cz\/magazin\/poradna\/uzeni-teplym-kourem\/\">\u010c\u00edst d\u00e1le<\/a> ]<\/p>\n","protected":false},"author":6,"featured_media":1816,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[165,160,163,159,164,220],"class_list":["post-1335","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-teplym-kourem"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v16.6.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Uzen\u00ed tepl\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-teplym-kourem\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Uzen\u00ed tepl\u00fdm kou\u0159em - KamnaKrby.cz: Magaz\u00edn\" \/>\n<meta property=\"og:description\" content=\"Tepl\u00fd kou\u0159 Uzen\u00ed tepl\u00fdm kou\u0159em je druh\u00fd zp\u016fsob uzen\u00ed, kter\u00fd je rychlej\u0161\u00ed, ne\u017e uzen\u00ed studen\u00fdm kou\u0159em, ale v\u00fdsledn\u00e9 produkty nebudou tak dob\u0159e zakonzervov\u00e1ny. 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