{"id":7989,"date":"2017-05-22T15:41:52","date_gmt":"2017-05-22T14:41:52","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=7989"},"modified":"2017-06-01T08:40:03","modified_gmt":"2017-06-01T07:40:03","slug":"statek-horni-dvorce-kravske-a-ovci-syry-jehneci-maso","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/statek-horni-dvorce-kravske-a-ovci-syry-jehneci-maso\/","title":{"rendered":"Statek Horn\u00ed Dvorce – kravsk\u00e9 a ov\u010d\u00ed s\u00fdry, jehn\u011b\u010d\u00ed maso"},"content":{"rendered":"

Spole\u010dnost Statek Horn\u00ed Dvorce s.r.o<\/strong>.,rodinn\u00e1 firma man\u017eel\u016f Dubov\u00fdch, v sou\u010dasn\u00e9 dob\u011b hospoda\u0159\u00ed na dvou historick\u00fdch zem\u011bd\u011blsk\u00fdch dvorech: v Horn\u00edch Dvorc\u00edch a v Palup\u00edn\u011b. Obhospoda\u0159ujeme pastviny a louky o v\u00fdm\u011b\u0159e v\u00edce jak 130 hektar\u016f. Chov v\u00edce ne\u017e 300 ks ovc\u00ed je zam\u011b\u0159en na dojn\u00e9 ovce plemene Lacaune a masn\u00e9 ovce plemene Suffolk a Texel. „Na\u0161\u00edm c\u00edlem je produkovat \u010dist\u00e9 p\u0159\u00edrodn\u00ed potraviny ze \u201estatku“ a nab\u00eddnout je p\u0159\u00edmo z\u00e1kazn\u00edkovi nebo do maloobchodu.“<\/p>\n

Ov\u010d\u00ed a kravsk\u00e9 s\u00fdry<\/h3>\n

Ji\u017e p\u0159ed deseti lety se zrodil z\u00e1m\u011br vybudovat plnohodnotnou zem\u011bd\u011blskou spole\u010dnost hospoda\u0159\u00edc\u00ed v ekologick\u00e9m re\u017eimu, a kter\u00e1 bude m\u00edt jako c\u00edlov\u00e9 produkty \u010derstv\u00e9 a zraj\u00edc\u00ed ov\u010d\u00ed a kravsk\u00e9 s\u00fdry. S\u00fdry vyr\u00e1b\u011bn\u00e9 v jej\u00edch s\u00fdr\u00e1rn\u011b neobsahuj\u00ed konzervanty<\/strong> a barviva<\/strong>. Ru\u010dn\u00ed v\u00fdroba umo\u017e\u0148uje \u0161etrn\u00e9 zach\u00e1zen\u00ed jak se s\u00fdra\u0159sk\u00fdm zrnem b\u011bhem v\u00fdroby, tak i s jednotliv\u00fdmi s\u00fdry. Minimalizuje se t\u00edm odch\u00e1zen\u00ed chu\u0165ov\u00fdch l\u00e1tek pry\u010d do syrov\u00e1tky a ztr\u00e1ty d\u016fle\u017eit\u00fdch nutri\u010dn\u00edch hodnot s\u00fdr\u016f.<\/p>\n

\u010cerstv\u00fd s\u00fdr<\/h4>\n

(bez p\u0159\u00edchuti, s \u010desnekem, olivami, vla\u0161sk\u00fdmi o\u0159echy, s feferonkou) \u2013 syrov\u00e9 ml\u00e9ko ov\u010d\u00ed nebo kravsk\u00e9 se v s\u00fdra\u0159sk\u00e9m v\u00fdrobn\u00edku pasteruje a n\u00e1sledn\u011b nao\u010dkuje \u010dist\u00fdmi ml\u00e9ka\u0159sk\u00fdmi kulturami Christian Hansen. Po p\u0159edkys\u00e1n\u00ed se do ml\u00e9ka vm\u00edch\u00e1 sy\u0159idlo a cca po hodin\u011b je s\u00fd\u0159enina sra\u017eena. S\u00fdra\u0159sk\u00fdmi harfami se sra\u017eenina opatrn\u011b nakr\u00e1j\u00ed na mal\u00e9 kosti\u010dky. Postupn\u011b doch\u00e1z\u00ed k synerezi-vypou\u0161t\u011bn\u00ed syrov\u00e1tky ze s\u00fdra\u0159sk\u00e9ho zrna, zmen\u0161ov\u00e1n\u00ed zrna, kter\u00e9 plave v uvoln\u011bn\u00e9 syrov\u00e1tce. V prav\u00fd okam\u017eik se usazen\u00e9 zrno vyb\u00edr\u00e1 nebo sm\u00edch\u00e1v\u00e1 s p\u0159\u00edchut\u011bmi a nal\u00edv\u00e1 do forem. Ty se n\u011bkolikr\u00e1t obracej\u00ed, tak aby se co nejl\u00e9pe umo\u017enilo p\u0159ebyte\u010dn\u00e9 syrov\u00e1tce odkapat. V dal\u0161\u00ed f\u00e1zi v\u00fdroby s\u00fdry prokys\u00e1vaj\u00ed a n\u00e1sledn\u011b se sol\u00ed v soln\u00e9 l\u00e1zni. Posledn\u00edm \u00fakonem je vakuov\u00e9 zabalen\u00ed s\u00fdr\u016f. Nyn\u00ed je \u010derstv\u00fd s\u00fdr p\u0159ipraven k expedici. S\u00fdr je jemn\u00fd, lehk\u00fd a hod\u00ed se jak k p\u0159\u00edm\u00e9 konzumaci, tak k pivu nebo v\u00ednu.<\/p>\n

Polotvrd\u00fd uzen\u00fd s\u00fdr \u201eBa\u010da“<\/h4>\n

Kdy\u017e plave s\u00fdra\u0159sk\u00e9 zrno z ov\u010d\u00edho nebo kravsk\u00e9ho ml\u00e9ka v syrov\u00e1tce, doh\u0159\u00edv\u00e1 se postupn\u011b na vy\u0161\u0161\u00ed teplotu, kdy se urychl\u00ed synereze a m\u00edrn\u011b p\u0159ibrzd\u00ed r\u016fst kyselosti. Po formov\u00e1n\u00ed se polotvrd\u00fd s\u00fdr lisuje a n\u011bkolikr\u00e1t ot\u00e1\u010d\u00ed. Kola s\u00fdru se sol\u00ed v soln\u00e9 l\u00e1zni a po odle\u017een\u00ed se ud\u00ed na bukov\u00e9m d\u0159ev\u011b. Kola s\u00fdru se prod\u00e1vaj\u00ed cel\u00e1 nebo se kr\u00e1j\u00ed na d\u00edly a vakuov\u011b bal\u00ed. P\u0159\u00edjemn\u00e1 chu\u0165 uzen\u00ed se snoub\u00ed s plnou chut\u00ed s\u00fdru. S\u00fdr je vhodn\u00fd k pivu nebo v\u00ednu, ale tak\u00e9 na strouh\u00e1n\u00ed na t\u011bstoviny nebo k zap\u00e9k\u00e1n\u00ed.<\/p>\n

Balk\u00e1nsk\u00fd s\u00fdr<\/h4>\n

\u010cerstv\u00fd s\u00fdr se po vyjmut\u00ed z forem sol\u00ed v soln\u00e9m n\u00e1levu a posl\u00e9ze se bal\u00ed a nakl\u00e1d\u00e1 do soln\u00e9ho n\u00e1levu. Ten umo\u017en\u00ed konzervaci s\u00fdru pro del\u0161\u00ed dobu skladov\u00e1n\u00ed a p\u0159\u00edjemn\u011b slan\u00e1 chu\u0165 d\u00e1 pozd\u011bji vyniknout chuti s\u00fdru. Proto\u017ee se se s\u00fdrem pracuje \u0161etrn\u011b a nekr\u00e1j\u00ed se, soln\u00fd roztok je \u010dir\u00fd a \u017e\u00e1dn\u00e9 chu\u0165ov\u00e9 slo\u017eky nep\u0159ech\u00e1zej\u00ed ze s\u00fdru do n\u00e1levu. Pokud je s\u00fdr vyroben z kombinace ov\u010d\u00edho a kravsk\u00e9ho nebo koz\u00edho ml\u00e9ka m\u011bl by n\u00e9st n\u00e1zev Fetta cheese. S\u00fdr je vhodn\u00fd do sal\u00e1tu z \u010derstv\u00e9 zeleniny, zejm\u00e9na raj\u010dat a paprik, ale tak\u00e9 bude znamenit\u00fd na oblo\u017een\u00e9 m\u00edse.<\/p>\n

Jehn\u011b\u010d\u00ed maso<\/h3>\n

Jehn\u011b\u010d\u00ed maso dod\u00e1van\u00e9 pod zna\u010dkou tohoto Statku poch\u00e1z\u00ed ze zv\u00ed\u0159at v\u00fdhradn\u011b z jejich chovu<\/strong>. Chlazen\u00e9 p\u016flky pora\u017een\u00e9 na soukrom\u00fdch jatk\u00e1ch se nech\u00e1vaj\u00ed zr\u00e1t n\u011bkolik dn\u00ed p\u0159i teplot\u011b 2\u00b0C a pot\u00e9 jsou bour\u00e1ny tradi\u010dn\u00edm zp\u016fsobem. Jednotliv\u00e9 bal\u00ed\u010dky o hmotnosti 0,5-1 kg jsou vakuov\u011b balen\u00e9 pro udr\u017een\u00ed nejlep\u0161\u00ed kvality.<\/p>\n

Jehn\u011b\u010d\u00ed maso se vyzna\u010duje specifickou chut\u00ed, kde nositelem aroma je tuk. Jeho p\u0159\u00edpadn\u00e9 odstran\u011bn\u00ed reguluje chu\u0165ov\u00e9 vlastnosti masa.<\/p>\n

Vlastnosti jehn\u011b\u010d\u00edho masa<\/h4>\n

Jehn\u011b\u010d\u00ed maso je charakteristick\u00e9 lehkou stravitelnost\u00ed, p\u0159\u00edzniv\u00fdm pod\u00edlem tuku a b\u00edlkovin, ni\u017e\u0161\u00edm obsahem energie a ni\u017e\u0161\u00edm obsahem cholesterolu. Jehn\u011b\u010d\u00ed maso se hodnot\u00ed jako jemn\u011b vl\u00e1knit\u00e9 a to znamen\u00e1 u jeh\u0148at, jejich\u017e tlou\u0161\u0165ka svalov\u00fdch vl\u00e1ken je polovi\u010dn\u00ed. Nar\u016fstaj\u00edc\u00edm v\u011bkem se zvy\u0161uje tlou\u0161\u0165ka i po\u010det p\u0159\u00ed\u010dn\u00fdch vazeb b\u00edlkovin a doch\u00e1z\u00ed t\u00edm ke zvy\u0161ov\u00e1n\u00ed tuhosti, tvrdosti a ke ztr\u00e1t\u011b jemnosti a k\u0159ehkosti masa. Chutnost a v\u016fn\u011b jehn\u011b\u010d\u00edho a ov\u010d\u00edho masa je ovliv\u0148ov\u00e1na mno\u017estv\u00edm tuku. Chu\u0165 masa v\u00fdrazn\u011b ovliv\u0148uje v\u00fd\u017eiva zv\u00ed\u0159ete a druh plemene. Nejvhodn\u011bj\u0161\u00ed a nejchutn\u011bj\u0161\u00ed maso pro kuchy\u0148skou \u00fapravu je po vyzr\u00e1n\u00ed. Optim\u00e1ln\u00ed doba zr\u00e1n\u00ed masa je asi 5 dn\u00ed.<\/p>\n

Aby maso vydr\u017eelo \u010derstv\u00e9<\/h4>\n

\u010cerstv\u00e9 maso mus\u00edme hned po n\u00e1kupu ulo\u017eit do chladni\u010dky a skladovat p\u0159i teplot\u011b 0-5 \u00b0C. M\u011bli bychom ho zpracovat do vyzna\u010den\u00e9 doby spot\u0159eby. Maso ve vakuov\u00e9m balen\u00ed otev\u00edr\u00e1me a\u017e p\u0159ed zpracov\u00e1n\u00edm. Chlazen\u00e9 maso m\u016f\u017eeme zmrazit v mraz\u00edc\u00edm boxu, ale zmrazen\u00ed mus\u00ed b\u00fdt co nejrychlej\u0161\u00ed. Mra\u017een\u00e9 maso ulo\u017e\u00edme v mraz\u00edc\u00edm boxu p\u0159i teplot\u011b -18\u00b0C. Je d\u016fle\u017eit\u00e9, aby rozmrazen\u00ed prob\u011bhlo co nejpomaleji, nejl\u00e9pe v chladni\u010dce.<\/p>\n

Jehn\u011b\u010d\u00ed maso ve v\u00fd\u017eiv\u011b<\/h4>\n

K aktivn\u00edmu a zdrav\u00e9mu zp\u016fsobu \u017eivota pot\u0159ebuje ka\u017ed\u00fd \u010dlov\u011bk krom\u011b jin\u00e9ho tak\u00e9 p\u0159\u00edzniv\u00e9 slo\u017een\u00ed nejd\u016fle\u017eit\u011bj\u0161\u00edch \u017eivin. Jehn\u011b\u010d\u00ed maso ur\u010dit\u011b spl\u0148uje dne\u0161n\u00ed po\u017eadavky na zdravou a plnohodnotnou v\u00fd\u017eivu svoj\u00ed vysokou biologickou a dietetickou hodnotou. Vyzna\u010duje se, krom\u011b sv\u00e9 typick\u00e9 v\u016fn\u011b a chut\u00ed, dobrou stravitelnost\u00ed, vysok\u00fdm obsahem d\u016fle\u017eit\u00fdch aminokyselin, vitam\u00edn\u016f a miner\u00e1ln\u00edch l\u00e1tek. D\u00edky sv\u00e9mu slo\u017een\u00ed rovn\u011b\u017e p\u0159\u00edzniv\u011b ovliv\u0148uje metabolismus cholesterolu, a tak pln\u011b vyhovuje sou\u010dasn\u00fdm trend\u016fm v gastronomii. Podle v\u00fdzkum\u016f posta\u010d\u00ed 100 g jehn\u011b\u010d\u00edho masa pokr\u00fdt doporu\u010denou denn\u00ed pot\u0159ebu b\u00edlkovin z 30-40 %\u201a zinku z 23 %\u201a vitam\u00ednu B 12 z 56 % a aminokyseliny niacinu z 27 %.<\/p>\n

Uzeniny a v\u00fdrobky<\/h3>\n

Doprovodn\u00fdm programem je v\u00fdroba bezlepkov\u00fdch uzenin s pod\u00edlem jehn\u011b\u010d\u00edho masa-nap\u0159. klob\u00e1sy \u010dabajkov\u00e9ho typu nebo masn\u00e9 v\u00fdrobky-nap\u0159. pa\u0161tika s jehn\u011b\u010d\u00edmi j\u00e1try.<\/p>\n

Prodejna farm\u00e1\u0159sk\u00fdch produkt\u016f a Hospoda \u201eNa statku“<\/h3>\n

Ov\u010d\u00ed s\u00fdry, jehn\u011b\u010d\u00ed maso a uzeniny lze zakoupit ve \u201eFarm\u00e1\u0159sk\u00e9 prodejn\u011b“, kter\u00e1 je spole\u010dn\u011b s Hospodou \u201eNa statku“ sou\u010d\u00e1st\u00ed dvora. D\u011bti najdou z\u00e1bavu v d\u011btsk\u00e9m koutku nebo lze domluvit svezen\u00ed na pon\u00edkovi. Na kon\u00edch chovan\u00fdch na statku je mo\u017en\u00e9 absolvovat v\u00fdcvik j\u00edzdy nebo jen svezen\u00ed.<\/p>\n

Chov dojn\u00fdch ovc\u00ed Lacaune<\/h3>\n

Chov dojn\u00fdch ovc\u00ed plemene Lacaune je jedn\u00edm z p\u011bti \u010distokrevn\u00fdch chov\u016f v \u010cR. „Na\u0161\u00edm c\u00edlem je v budoucnu zajistit dal\u0161\u00edm importem zv\u00ed\u0159at z Francie dostate\u010dnou chovnou z\u00e1kladnu, jak pro vlastn\u00ed obrat st\u00e1da, tak pro ostatn\u00ed chovatele. Ve spolupr\u00e1ci s ostatn\u00edmi chovateli plemenn\u00fdch ovc\u00ed pod z\u00e1\u0161titou Klubu chovatel\u016f Lacaune budeme v budoucnu poskytovat poradensk\u00e9, plemen\u00e1\u0159sk\u00e9, importn\u00ed, exportn\u00ed a chovatelsk\u00e9 slu\u017eby dal\u0161\u00edm z\u00e1jemc\u016fm o chov a produkci tohoto plemene.“<\/p>\n

Zdroj: www.hornidvorce.cz<\/p>\n","protected":false},"excerpt":{"rendered":"

Spole\u010dnost Statek Horn\u00ed Dvorce s.r.o.,rodinn\u00e1 firma man\u017eel\u016f Dubov\u00fdch, v sou\u010dasn\u00e9 dob\u011b hospoda\u0159\u00ed na dvou historick\u00fdch zem\u011bd\u011blsk\u00fdch dvorech: v Horn\u00edch Dvorc\u00edch a v Palup\u00edn\u011b. Obhospoda\u0159ujeme pastviny a louky o v\u00fdm\u011b\u0159e v\u00edce jak 130 hektar\u016f. Chov v\u00edce ne\u017e 300 ks ovc\u00ed je zam\u011b\u0159en na dojn\u00e9 ovce plemene Lacaune a masn\u00e9 ovce plemene Suffolk a Texel. „Na\u0161\u00edm c\u00edlem […]<\/p>\n","protected":false},"author":25,"featured_media":8000,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[36],"tags":[],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/7989"}],"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\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=7989"}],"version-history":[{"count":3,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/7989\/revisions"}],"predecessor-version":[{"id":8501,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/7989\/revisions\/8501"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/8000"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=7989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=7989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=7989"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=7989"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=7989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}