{"id":7591,"date":"2017-05-22T15:42:07","date_gmt":"2017-05-22T14:42:07","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=7591"},"modified":"2017-06-01T08:40:17","modified_gmt":"2017-06-01T07:40:17","slug":"steinhauser","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/steinhauser\/","title":{"rendered":"Steinhauser"},"content":{"rendered":"

Firma Steinhauser, s. r. o., je zpracovatelem masa a v\u00fd\u00adrobcem pr\u00e9miov\u00fdch uzenin ji\u017e p\u0159es dv\u011b stolet\u00ed<\/strong>. Jed\u00adn\u00e1 se o rodinn\u00fd podnik<\/strong>, nyn\u00ed vlastn\u011bn\u00fd doc. MVDr. Ladislavem Steinhauserem, CSc., kter\u00fd v sou\u010dasnosti zast\u00e1v\u00e1 funkci d\u011bkana na Fakult\u011b hygieny a ekologie na Veterin\u00e1rn\u00ed a farmaceutick\u00e9 univerzit\u011b v Brn\u011b. Spole\u010dnost se b\u011bhem posledn\u00edch let zam\u011b\u0159ila na v\u00fdrobu tra\u00addi\u010dn\u00edch masn\u00fdch v\u00fdrobk\u016f, kde v receptur\u00e1ch vych\u00e1z\u00ed z tzv. \u010cSN<\/strong>. Jedn\u00e1 se o tradi\u010dn\u00ed \u010desk\u00e9 v\u00fdrobky, jako jsou \u0161pek\u00e1\u010dky, p\u00e1rky, celosvalov\u00e9 \u0161unky nejvy\u0161\u0161\u00ed jakosti a jin\u00e9.<\/strong> D\u00e1le se v sou\u010dasnosti za\u00adm\u011b\u0159uje na kvalitn\u00ed vyzr\u00e1l\u00e9 hov\u011bz\u00ed maso, kdy maso zraje min 30 dn\u00ed.<\/strong> Vyu\u017e\u00edvaj\u00ed oba dva zp\u016fsoby zr\u00e1n\u00ed, a to such\u00fd zp\u016fsob<\/strong> (maso vyv\u011b\u0161en\u00e9 v chlad\u00edrn\u011b za dodr\u017eov\u00e1n\u00ed p\u0159\u00edsn\u00fdch hygienick\u00fdch a teplotn\u00edch po\u017eadavk\u016f) nebo mokr\u00fd zp\u016fsob<\/strong>, kdy maso je rozbour\u00e1no na men\u0161\u00ed anatomick\u00e9 \u010d\u00e1sti a vakuov\u011b zabaleno. Zr\u00e1n\u00ed prob\u00edh\u00e1 ve vakuu.<\/p>\n

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Hov\u011bz\u00ed maso je jedn\u00edm ze z\u00e1kladn\u00edch pil\u00ed\u0159\u016f surovin pro gastronomii<\/strong>. Obl\u00edben\u00e9 je zvl\u00e1\u0161t\u011b pro svoji v\u00fdraznou chu\u0165 a t\u00edm, \u017ee obsahuje vysok\u00fd pod\u00edl b\u00edlkovin a jin\u00fdch v\u00fdznamn\u00fdch l\u00e1tek<\/strong> a \u017eivin pot\u0159ebn\u00fdch pro lidsk\u00fd organismus. Ji\u017e d\u00e1vno neplat\u00ed<\/strong> \u201e\u010d\u00edm \u010derstv\u011bj\u0161\u00ed, t\u00edm lep\u0161\u00ed“. V kvalitn\u00edm \u0159eznictv\u00ed by v\u00e1m m\u011blo b\u00fdt nab\u00eddnuto maso vyzr\u00e1l\u00e9, aby bylo mo\u017en\u00e9 v kone\u010dn\u00e9m v\u00fdsledku vychutnat jeho specifick\u00e9 aroma a jemnost svalov\u00fdch vl\u00e1ken. U\u017e na vzhled by maso m\u011blo m\u00edt v\u00fdraznou tmav\u011b-\u010dervenou barvu a typick\u00e9 masov\u00e9 aroma bez ciz\u00edch v\u016fn\u00ed a z\u00e1pachu. Na \u0159ezu by m\u011blo b\u00fdt maso mramorovan\u00e9, tj. sval by m\u011bl b\u00fdt protk\u00e1n tukov\u00fdmi vl\u00e1kny. To dod\u00e1 masu k\u0159ehkost a \u0161\u0165avnatost. Pro zr\u00e1n\u00ed jsou pe\u010dliv\u011b vyb\u00edr\u00e1ny kusy masn\u00fdch plemen nebo \u010cesk\u00e9ho strakat\u00e9ho skotu, kter\u00e9 jsou ve st\u00e1\u0159\u00ed maxim\u00e1ln\u011b do 24 m\u011bs\u00edc\u016f s jasn\u00fdm p\u016fvodem v \u010cesk\u00e9 republice<\/strong>. Dodavateli jsou zem\u011bd\u011blci z Vyso\u010diny a Drahansk\u00e9 vrchoviny, se kter\u00fdmi spolupracujeme dlouhodob\u011b, abychom m\u011bli mo\u017enost ovlivnit kvalitu masa ji\u017e b\u011bhem v\u00fdkrmu zv\u00ed\u0159at. Zv\u00ed\u0159ata str\u00e1v\u00ed \u010d\u00e1st sv\u00e9ho \u017eivota na pastv\u011b, ale je d\u016fle\u017eit\u00e9 v ur\u010dit\u00e9m stadiu zv\u00ed\u0159ata krmit i jadrn\u00fdm krmivem, jako je sil\u00e1\u017e a \u0161rot, abychom zajistili dostate\u010dn\u00e9 mno\u017estv\u00ed tuku, a to jak mezisvalov\u00e9ho, kter\u00fd n\u00e1m d\u00e1v\u00e1 tzv. mramorov\u00e1n\u00ed masa, tak i podko\u017en\u00edho, kter\u00fd je d\u016fle\u017eit\u00fd pro zr\u00e1n\u00ed masa.<\/p>\n

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Such\u00e9 zr\u00e1n\u00ed<\/h3>\n
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  • Maso je vyv\u011b\u0161en\u00e9 v chlad\u00edrn\u011b za dodr\u017eov\u00e1n\u00ed p\u0159\u00edsn\u00fdch hygienick\u00fdch a teplotn\u00edch po\u017eadavk\u016f (0-1\u00b0C), a to bu\u010f v \u010d\u00e1stech nebo cel\u00fdch \u010dtvrt\u00edch a doch\u00e1z\u00ed k postupn\u00e9mu se ztr\u00e1cen\u00ed vody v mase. T\u00edm se zv\u00fdrazn\u00ed chu\u0165 a v\u016fn\u011b masa.<\/li>\n<\/ul>\n

    Mokr\u00e9 zr\u00e1n\u00ed<\/h3>\n
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    • Maso se 5 dn\u00ed po por\u00e1\u017ece rozbour\u00e1 a jednotliv\u00e9 \u010d\u00e1sti se vakuov\u011b zabal\u00ed. V teplot\u00e1ch 0-1\u00b0C se maso\u00a0nech\u00e1 zr\u00e1t 30 dn\u00ed.<\/li>\n
    • Proces zr\u00e1n\u00ed doch\u00e1z\u00ed ve vakuu a nedoch\u00e1z\u00ed k takov\u00fdm hmotnostn\u00edm \u00fabytk\u016fm, jako je tomu u\u00a0such\u00e9ho zr\u00e1n\u00ed.<\/li>\n<\/ul>\n