{"id":10230,"date":"2018-04-14T07:59:21","date_gmt":"2018-04-14T06:59:21","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=10230"},"modified":"2018-04-14T07:59:21","modified_gmt":"2018-04-14T06:59:21","slug":"jak-poznat-kvalitu-parku","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/jak-poznat-kvalitu-parku\/","title":{"rendered":"Jak poznat kvalitu… p\u00e1rk\u016f"},"content":{"rendered":"

\"\"<\/p>\n

Zd\u00e1 se, \u017ee u\u017e ani \u010dten\u00ed mikroskopick\u00e9ho p\u00edsma na etiket\u00e1ch nezajist\u00ed, \u017ee si koup\u00edte potraviny v\u00e1mi \u017e\u00e1dan\u00e9 kvality a slo\u017een\u00ed. Jak se ob\u010das v m\u00e9di\u00edch dozv\u00edd\u00e1me z v\u00fdsledk\u016f laboratorn\u00edch rozbor\u016f, slo\u017een\u00ed\u00a0u mnoha testovan\u00fdch potravin neodpov\u00edd\u00e1 tomu deklarovan\u00e9mu na etiket\u011b. Tak \u010demu u\u017e v\u011b\u0159it, kdy\u017e chcete nap\u0159\u00edklad dobr\u00fd p\u00e1rek? <\/span><\/p>\n

Za Sklizeno \u0159\u00edk\u00e1me: v\u011b\u0159te sob\u011b, sv\u00fdm smysl\u016fm a zku\u0161enostem s v\u00fdrobcem a prodejcem. Dobr\u00fd p\u00e1rek toti\u017e pozn\u00e1te sp\u00ed\u0161e podle chuti a v\u016fn\u011b ne\u017e podle etikety… A proto\u017ee si p\u00e1rek d\u00e1 ob\u010das t\u00e9m\u011b\u0159 ka\u017ed\u00fd, rozebrali jsme tuhle uzeninu na kousky a p\u0159in\u00e1\u0161\u00edme anatomii dobr\u00e9ho p\u00e1rku.<\/span><\/p>\n

\n

Barva<\/b><\/span><\/h4>\n

Dokonale vypadaj\u00edc\u00ed p\u00e1rek ne\u0159\u00edk\u00e1 nic o sv\u00e9 chuti a kvalit\u011b, ale sp\u00ed\u0161e o obsa\u017een\u00fdch barvivech a pou\u017eit\u00e9m st\u0159\u00edvku. P\u00e1rek nemus\u00ed b\u00fdt dokonale pravideln\u00fd a r\u016f\u017eov\u00fd. Barva je d\u00e1na hlav\u011b typem masa.\u00a0To m\u016f\u017ee b\u00fdt telec\u00ed, vep\u0159ov\u00e9 nebo hov\u011bz\u00ed a p\u00e1rky tak nemohou m\u00edt v\u017edy stejnou barvu. Barvu uzenin upravuj\u00ed (stabilizuj\u00ed) dusitany, jinak by byly za\u0161edl\u00e9 a nev\u00e1bn\u00e9. Pokud jsou ale ost\u0159e a nep\u0159irozen\u011b r\u016f\u017eov\u00e9, t\u00e9m\u011b\u0159 ur\u010dit\u011b bylo naprosto zbyte\u010dn\u011b\u00a0p\u0159id\u00e1no barvivo. Tak\u017ee tady zd\u00e1n\u00ed m\u016f\u017ee klamat, barva v\u00e1m o kvalit\u011b mnoho ne\u0159ekne.<\/span><\/p>\n

\n

St\u0159\u00edvko<\/b><\/span><\/h4>\n

A\u0165 u\u017e zvol\u00edte p\u0159\u00edrodn\u00ed nebo pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9 (le\u010d \u010dist\u011b z p\u0159\u00edrodn\u00edch ingredienc\u00ed), nem\u011blo by st\u0159\u00edvko b\u00fdt tuh\u00e9, siln\u00e9 \u010di jakkoliv vadit p\u0159i \u017ev\u00fdk\u00e1n\u00ed. M\u011blo by b\u00fdt pru\u017en\u00e9, jemn\u00e9 a v chuti sp\u00ed\u0161e neznatel\u00e9.<\/span><\/p>\n

\n

Maso\u00a0<\/b><\/span><\/h4>\n

Hlavn\u00ed \u00fadaj, kter\u00fd v\u011bt\u0161inou kontrolujeme na etiket\u00e1ch, je druh masa a jeho procentn\u00ed zastoupen\u00ed. U druhu masa by (snad) etiketa zav\u00e1d\u011bt nem\u011bla,\u00a0testy ale ukazuj\u00ed, \u017ee etikety \u010dasto zkresluj\u00ed jeho mno\u017estv\u00ed. Podle z\u00e1kona mus\u00ed b\u00fdt ve v\u00edde\u0148sk\u00e9m p\u00e1rku minim\u00e1ln\u011b 55 % masa, v\u00edce je ale pro chu\u0165 lep\u0161\u00ed. Masovou chu\u0165 p\u00e1rk\u016f s men\u0161\u00edm procentem masa doh\u00e1n\u011bj\u00ed v\u00fdrobci \u010dasto glutamany, tak\u017ee pokud m\u00e1te na jazyku pocit, \u017ee j\u00edte \u0161krobovou hmotu s p\u0159\u00edchut\u00ed p\u00e1rku, pak zkuste na balen\u00ed zap\u00e1trat po obsahu glutaman\u016f a p\u0159\u00ed\u0161t\u011b si vybrat jin\u00fd. Dal\u0161\u00ed p\u00e1rkov\u00e9 pravidlo zn\u00ed: mno\u017estv\u00ed masa stoup\u00e1 s cenou uzeniny, tak nev\u011b\u0159te p\u00e1rk\u016fm s 80 % masa za 9,90 K\u010d. <\/span><\/p>\n

\n

Tuk<\/b><\/span><\/h4>\n

Zdrav\u00e9 nejsou, ale proto je nej\u00edme. Tuku ve v\u00edde\u0148sk\u00e9m p\u00e1rku m\u016f\u017ee b\u00fdt toti\u017e a\u017e 40 %. Jednoduch\u00e9 pravidlo ale zn\u00ed, \u017ee \u010d\u00edm v\u00edce je v n\u011bm ale masa, t\u00edm m\u00e9n\u011b se tam vejde tuku. \u00dadaje na etiket\u00e1ch ne v\u017edy odpov\u00eddaj\u00ed realit\u011b, tak\u017ee byste se zase m\u011bli \u0159\u00eddit sp\u00ed\u0161 svou chut\u00ed \u2013 a d\u011btem p\u00e1rky tak jako tak nevnucovat. Nav\u00edc, 25 % tuku u\u017e je pom\u011brn\u011b vysok\u00e9 \u010d\u00edslo a p\u0159itom u p\u00e1rk\u016f pom\u011brn\u011b b\u011b\u017en\u00e9.<\/span><\/p>\n

\n

Ne\u017e\u00e1douc\u00ed vet\u0159elci <\/b><\/span><\/h4>\n

Glutamany, p\u0159\u00edli\u0161n\u00e9 mno\u017estv\u00ed sol\u00ed (s\u016fl je p\u0159irozen\u00fd konzervant, tak\u017ee \u00fapln\u011b bez n\u00ed se taky neobejdou), fosf\u00e1ty, dusi\u010dnany a dusitany jsou v\u0161echno p\u00e1rkov\u00ed vet\u0159elci a m\u011blo by jich b\u00fdt co nejm\u00e9n\u011b. P\u0159\u00edli\u0161n\u00e9 mno\u017estv\u00ed soli pozn\u00e1te jednodu\u0161e t\u00edm, \u017ee je p\u00e1rek prost\u011b p\u0159\u00edli\u0161 slan\u00fd, glutam\u00e1t p\u0159id\u00e1v\u00e1 a\u017e podez\u0159ele masovou chu\u0165, kter\u00e1 \u010dasto neodpov\u00edd\u00e1 slo\u017een\u00ed, a dusitany pat\u0159\u00ed mezi povolen\u00e1, ale „sporn\u00e1“ \u00e9\u010dka, kter\u00e1 jsou ale nezbytn\u00e1 proto, aby uzenina vypadala chutn\u011b. Barviva jsou pak zbyte\u010dn\u00e1 naprosto.\u00a0O obsahu t\u011bchto l\u00e1tek etikety p\u00e1rk\u016f sp\u00ed\u0161e nel\u017eou, tak alespo\u0148 zde se na n\u011b snad m\u016f\u017eete spolehnout a vyhnout se t\u011bm ne\u017e\u00e1douc\u00edm t\u00edm, \u017ee si p\u0159e\u010dteme etiketu.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Zd\u00e1 se, \u017ee u\u017e ani \u010dten\u00ed mikroskopick\u00e9ho p\u00edsma na etiket\u00e1ch nezajist\u00ed, \u017ee si koup\u00edte potraviny v\u00e1mi \u017e\u00e1dan\u00e9 kvality a slo\u017een\u00ed. Jak se ob\u010das v m\u00e9di\u00edch dozv\u00edd\u00e1me z v\u00fdsledk\u016f laboratorn\u00edch rozbor\u016f, slo\u017een\u00ed\u00a0u mnoha testovan\u00fdch potravin neodpov\u00edd\u00e1 tomu deklarovan\u00e9mu na etiket\u011b. Tak \u010demu u\u017e v\u011b\u0159it, kdy\u017e chcete nap\u0159\u00edklad dobr\u00fd p\u00e1rek? Za Sklizeno \u0159\u00edk\u00e1me: v\u011b\u0159te sob\u011b, sv\u00fdm smysl\u016fm […]<\/p>\n","protected":false},"author":28,"featured_media":1111,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/10230"}],"collection":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=10230"}],"version-history":[{"count":2,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/10230\/revisions"}],"predecessor-version":[{"id":10232,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/10230\/revisions\/10232"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/1111"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=10230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=10230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=10230"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=10230"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=10230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}