{"id":878,"date":"2019-08-19T10:59:41","date_gmt":"2019-08-19T08:59:41","guid":{"rendered":"https:\/\/www.kamnakrby.cz\/magazin\/?p=878"},"modified":"2021-07-07T14:30:45","modified_gmt":"2021-07-07T12:30:45","slug":"teploty-pri-uzeni-a-jejich-vyuziti","status":"publish","type":"post","link":"https:\/\/kamnakrby.cz\/magazin\/poradna\/teploty-pri-uzeni-a-jejich-vyuziti\/","title":{"rendered":"Teploty p\u0159i uzen\u00ed a jejich vyu\u017eit\u00ed"},"content":{"rendered":"

Typy uzen\u00ed<\/h2>\n

Udit se v ud\u00edrn\u00e1ch<\/a> d\u00e1 n\u011bkolika zp\u016fsoby. Pokud se budeme koukat na teploty p\u0159i uzen\u00ed, rozli\u0161ujeme z tohohle hlediska 3 typy uzen\u00ed, a to uzen\u00ed studen\u00fdm kou\u0159em, tepl\u00fdm kou\u0159em a hork\u00fdm kou\u0159em. Ka\u017ed\u00fd zp\u016fsob ovliv\u0148uje uzen\u00e9 maso jin\u00fdm zp\u016fsobem a dod\u00e1v\u00e1 mu jinou chu\u0165 i trvanlivost. Trvanlivost potravin toti\u017e z\u00e1sadn\u011b ovliv\u0148uje obsah vody, uzen\u00edm se vysu\u0161\u00ed a vydr\u017e\u00ed tak mnohem d\u00e9le.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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

Jako prvn\u00ed zp\u016fsob uzen\u00ed se vyu\u017e\u00edv\u00e1 uzen\u00ed s pomoc\u00ed studen\u00e9ho kou\u0159e. Za uzen\u00ed studen\u00fdm kou\u0159em se pova\u017euje uzen\u00ed do 20\u00b0C. Pou\u017e\u00edv\u00e1 se tehdy, pokud chceme, aby m\u011blo maso dlouhodobou trvanlivost. V\u00fdrobky, kter\u00e9 jsou vyuzen\u00e9 studen\u00fdm kou\u0159em, se \u010dasto o\u010dkuj\u00ed u\u0161lechtilou pl\u00edsn\u00ed, kter\u00e1 prodlu\u017euje jejich trvanlivost a z\u00e1rove\u0148 zlep\u0161uje jejich chu\u0165.<\/p>\n

F\u00e1ze uzen\u00ed studen\u00fdm kou\u0159em<\/h2>\n

Toto uzen\u00ed m\u00e1 celkov\u011b t\u0159i f\u00e1ze \u2013 rozvla\u017een\u00ed, osu\u0161en\u00ed a samotn\u00e9 uzen\u00ed. Rozvla\u017een\u00ed prob\u00edh\u00e1 tak, \u017ee se pokrmy nejd\u0159\u00edve na 20 minut oh\u0159ej\u00ed ve vod\u011b, kter\u00e1 m\u00e1 30 stup\u0148\u016f. P\u0159i osu\u0161en\u00ed se maso zav\u011bs\u00ed do ud\u00edrny, kter\u00e1 je p\u0159edeh\u0159\u00e1t\u00e1 na 40\u00b0C. Dv\u00ed\u0159ka p\u0159i su\u0161en\u00ed nech\u00e1v\u00e1me pootev\u0159ena, aby n\u00e1m maso nevyschlo. V t\u00e9to f\u00e1zi p\u0159\u00edpravy netop\u00edme pilinami. Po osu\u0161en\u00ed dv\u00ed\u0159ka zav\u0159eme, teplotu sn\u00ed\u017e\u00edme na 20\u00b0C, do ohn\u011b p\u0159id\u00e1me piliny<\/a> a pot\u00e9 ud\u00edme n\u011bkolik hodin \u010di dn\u00ed podle pot\u0159eby a typu masa.<\/p>\n

\"\"<\/a><\/p>\n

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

Dal\u0161\u00ed typ uzen\u00ed je uzen\u00ed tepl\u00fdm kou\u0159em. To je ten nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00ed zp\u016fsob uzen\u00ed, kter\u00fd se pou\u017e\u00edv\u00e1 v dom\u00e1cnostech. Uzen\u00ed s pomoc\u00ed tepl\u00e9ho kou\u0159e se odehr\u00e1v\u00e1 do 60\u00b0C. Nen\u00ed tak pomal\u00e9, jako uzen\u00ed studen\u00fdm kou\u0159em, tak\u017ee je i m\u00e9n\u011b n\u00e1ro\u010dn\u00e9. Jeliko\u017e se maso ud\u00ed do 60\u00b0C, zamez\u00ed se odkap\u00e1v\u00e1n\u00ed tuku z masa a tak bude mnohem \u0161\u0165avnat\u011bj\u0161\u00ed a udr\u017e\u00ed si svou chu\u0165.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

F\u00e1ze uzen\u00ed tepl\u00fdm kou\u0159em<\/h2>\n

Op\u011bt se uzen\u00ed skl\u00e1d\u00e1 ze 3 f\u00e1z\u00ed, a to rozvla\u017een\u00ed, uzen\u00ed a vypalov\u00e1n\u00ed. P\u0159i rozvla\u017een\u00ed se maso proh\u0159eje ve vod\u011b, kter\u00e1 m\u00e1 teplotu 70\u00b0C. Proh\u0159\u00e1t\u00e9 maso by m\u011blo m\u00edt teplotu cca 60\u00b0C. Pot\u00e9 jej vynd\u00e1me z vody a nech\u00e1me okapat. P\u0159i uzen\u00ed maso zav\u011bs\u00edme do ud\u00edrny<\/a>, kter\u00e1 je p\u0159edeh\u0159\u00e1t\u00e1 na 60\u00b0C a nejd\u0159\u00edve nech\u00e1me p\u0159i otev\u0159en\u00fdch dv\u00ed\u0159k\u00e1ch osu\u0161it. Po osu\u0161en\u00ed dv\u00ed\u0159ka zav\u0159eme a ud\u00edme po dobu 6 a\u017e 24 hodin podle typu a velikosti masa. Na konci uzen\u00ed pak p\u0159ijde f\u00e1ze vypalov\u00e1n\u00ed, kdy nech\u00e1me maso na cca hodinu udit na teplotu 70\u00b0C a\u017e 80\u00b0C. Vypalov\u00e1n\u00ed se prov\u00e1d\u00ed pouze u masa, nikoli u uzenin, ty by toti\u017e mohly popraskat.<\/p>\n

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

Posledn\u00ed zp\u016fsob uzen\u00ed je uzen\u00ed hork\u00fdm kou\u0159em. Tady se teploty p\u0159i uzen\u00ed pohybuj\u00ed od 80\u00b0C a\u017e do 100\u00b0C. Nejde vlastn\u011b o uzen\u00ed jako takov\u00e9, nebo\u0165 maso nekonzervujeme, ale upravujeme jej k okam\u017eit\u00e9 spot\u0159eb\u011b. Proto je tak\u00e9 toto uzen\u00ed vhodn\u00e9 pouze pro maso, uzeniny by se toti\u017e moc vysu\u0161ily a popraskaly by. Ud\u00ed se v\u017edy vlhk\u00fdm kou\u0159em, tak\u017ee top\u00edme vlhk\u00fdmi pilinami<\/a>.<\/p>\n

F\u00e1ze uzen\u00ed hork\u00fdm kou\u0159em<\/h2>\n

Uzen\u00ed hork\u00fdm kou\u0159em m\u00e1 4 f\u00e1ze, a to rozvla\u017een\u00ed, osu\u0161en\u00ed, uzen\u00ed a vypalov\u00e1n\u00ed. Nejprve se maso oh\u0159eje ve vod\u011b p\u0159i teplot\u011b 90\u00b0C a pot\u00e9 se d\u00e1 okapat. N\u00e1sledn\u011b jej vlo\u017e\u00edme do ud\u00edrny, p\u0159edeh\u0159\u00e1t\u00e9 na 60\u00b0C a nech\u00e1me vysu\u0161it. Pak zav\u0159eme dv\u00ed\u0159ka a postupn\u011b zvy\u0161ujeme teplotu na 90\u00b0C a\u017e 100\u00b0C. Zm\u011bna teploty by nem\u011bla b\u00fdt moc rychl\u00e1, nebo\u0165 pak se na mase vytvo\u0159\u00ed tvrd\u00e1 krusta a kou\u0159 se nedostane dovnit\u0159. D\u00e9lka uzen\u00ed je v \u0159\u00e1du n\u011bkolika hodin v z\u00e1vislosti na druhu masa a receptu, podle kter\u00e9ho postupujeme. Vypalov\u00e1n\u00ed pot\u00e9 prob\u00edh\u00e1 na konci uzen\u00ed po dobu 10 minut p\u0159i teplot\u011b 120\u00b0C a\u017e 150\u00b0C.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

Pokud si p\u0159ejete zakoupit kvalitn\u00ed elektrickou ud\u00edrnu, nav\u0161tivte n\u00e1\u0161 eshop<\/a>.
\nPro dal\u0161\u00ed tipy a triky sledujte n\u00e1\u0161 facebook<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Typy uzen\u00ed Udit se v ud\u00edrn\u00e1ch d\u00e1 n\u011bkolika zp\u016fsoby. Pokud se budeme koukat na teploty p\u0159i uzen\u00ed, rozli\u0161ujeme z tohohle hlediska 3 typy uzen\u00ed, a to uzen\u00ed studen\u00fdm kou\u0159em, tepl\u00fdm kou\u0159em a hork\u00fdm kou\u0159em. Ka\u017ed\u00fd zp\u016fsob ovliv\u0148uje uzen\u00e9 maso jin\u00fdm zp\u016fsobem a dod\u00e1v\u00e1 mu jinou chu\u0165 i trvanlivost. Trvanlivost potravin toti\u017e z\u00e1sadn\u011b ovliv\u0148uje obsah vody, [ \u010c\u00edst d\u00e1le<\/a> ]<\/p>\n","protected":false},"author":6,"featured_media":1833,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[161,165,160,163,164],"class_list":["post-878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poradna","tag-elektricke-udirny","tag-teploty-pri-uzeni","tag-udirna","tag-udirny","tag-uzeni"],"yoast_head":"\nTeploty p\u0159i uzen\u00ed a jejich vyu\u017eit\u00ed - 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\/teploty-pri-uzeni-a-jejich-vyuziti\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Teploty p\u0159i uzen\u00ed a jejich vyu\u017eit\u00ed - KamnaKrby.cz: Magaz\u00edn\" \/>\n<meta property=\"og:description\" content=\"Typy uzen\u00ed Udit se v ud\u00edrn\u00e1ch d\u00e1 n\u011bkolika zp\u016fsoby. Pokud se budeme koukat na teploty p\u0159i uzen\u00ed, rozli\u0161ujeme z tohohle hlediska 3 typy uzen\u00ed, a to uzen\u00ed studen\u00fdm kou\u0159em, tepl\u00fdm kou\u0159em a hork\u00fdm kou\u0159em. Ka\u017ed\u00fd zp\u016fsob ovliv\u0148uje uzen\u00e9 maso jin\u00fdm zp\u016fsobem a dod\u00e1v\u00e1 mu jinou chu\u0165 i trvanlivost. 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