{"id":9942,"date":"2018-01-20T08:00:57","date_gmt":"2018-01-20T07:00:57","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=9942"},"modified":"2018-01-18T05:39:43","modified_gmt":"2018-01-18T04:39:43","slug":"jak-poznat-kvalitu-sunky","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/jak-poznat-kvalitu-sunky\/","title":{"rendered":"Jak poznat kvalitu… \u0161unky"},"content":{"rendered":"

Uzenina by m\u011bla b\u00fdt p\u0159edev\u0161\u00edm tvo\u0159en\u00e1 masem. Z toho je t\u0159eba p\u0159i n\u00e1kupu vych\u00e1zet a selskou \u00favahou si spo\u010d\u00edtat, \u017ee du\u0161en\u00e1 \u0161unka za 100 K\u010d kilo prost\u011b nem\u016f\u017ee b\u00fdt vyroben\u00e1 z masa. Z\u00e1kladn\u00edm ukazatelem kvality \u0161unky je obsah \u010dist\u00e9 svalov\u00e9 b\u00edlkoviny. Zahu\u0161\u0165ovadla a pojiva, barviva, aromata, vysok\u00fd pod\u00edl vep\u0159ov\u00fdch k\u016f\u017e\u00ed, pod\u00edl sol\u00ed v\u011bt\u0161\u00ed ne\u017e 3 % (\u00fapln\u011b bez soli jako p\u0159irozen\u00e9ho konzervantu to tak\u00e9 nejde) \u2013 to v\u0161echno jsou dal\u0161\u00ed indik\u00e1tory toho, \u017ee byste se takov\u00e9 uzenin\u011b m\u011bli vyhnout.<\/p>\n

\u0160unky se podle vyhl\u00e1\u0161ky o mase a masn\u00fdch v\u00fdrobc\u00edch<\/a> rozd\u011bluj\u00ed do t\u0159\u00ed jakostn\u00edch t\u0159\u00edd: \u0161unka nejvy\u0161\u0161\u00ed jakosti, \u0161unka v\u00fdb\u011brov\u00e1 a \u0161unka standardn\u00ed. V prodejn\u00e1ch Sklizeno najdete pouze \u0161unku nejvy\u0161\u0161\u00ed jakosti, kter\u00e1 obsahuje nejv\u011bt\u0161\u00ed procento svalov\u00e9 b\u00edlkoviny, podle vyhl\u00e1\u0161ky minim\u00e1ln\u011b 16 % (pozor, nezam\u011b\u0148ovat obsah svalov\u00e9 b\u00edlkoviny s obsahem masa, ten je u n\u00e1s v\u017edy nad 90 %).<\/p>\n

\u0160unka nejvy\u0161\u0161\u00ed jakosti a\u00a0v\u00fdb\u011brov\u00e1 \u0161unka mus\u00ed b\u00fdt celosvalov\u00e9. P\u0159i v\u00fdrob\u011b \u0161unky nejvy\u0161\u0161\u00ed jakosti je zak\u00e1z\u00e1no pou\u017eit\u00ed p\u0159\u00eddatn\u00fdch l\u00e1tek, jako jsou vl\u00e1knina, barviva, \u0161kroby a\u00a0rostlinn\u00e9 \u010di jin\u00e9 \u017eivo\u010di\u0161n\u00e9 b\u00edlkoviny.<\/p>\n

P\u0159i v\u00fdrob\u011b standardn\u00ed \u0161unky je podle vyhl\u00e1\u0161ky mo\u017en\u00e9 pou\u017e\u00edt surovinu zrn\u011bnou, \u010dili nap\u0159\u00edklad roz\u0159ezanou na takzvan\u00e9 \u0159eza\u010dce. Standardn\u00ed \u0161unka tak\u00e9 m\u016f\u017ee obsahovat n\u011bkter\u00e9 dal\u0161\u00ed povolen\u00e9 p\u0159\u00edsady, nap\u0159\u00edklad b\u00edlkovinn\u00e9 prepar\u00e1ty rostlinn\u00e9ho p\u016fvodu, \u0161krob, vl\u00e1kninu\u00a0nebo potravin\u00e1\u0159sk\u00e1 barviva.<\/p>\n

Tak u\u017e v\u00edte, pro\u010d u n\u00e1s na standardn\u00ed jakost \u0161unky nenaraz\u00edte?<\/p>\n

 <\/p>\n

A co na to \u0159\u00edk\u00e1 n\u00e1\u0161 Kodex<\/a>?<\/p>\n

2.7. Masn\u00e9 produkty a uzeniny<\/p>\n

Uzeniny jsou pochutiny, dopln\u011bk pestr\u00e9 stravy, ne jej\u00ed z\u00e1klad. Takov\u00e9 je na\u0161e p\u0159esv\u011bd\u010den\u00ed a podle n\u011bj tak\u00e9 ke konzumaci uzenin p\u0159istupujeme. Na\u0161im z\u00e1kazn\u00edk\u016fm v\u017edy doporu\u010dujeme, aby vyb\u00edrali takov\u00e9 uzeniny, kter\u00e9 maj\u00ed maxim\u00e1ln\u00ed obsah toho, o\u010d v uzenin\u00e1ch jde p\u0159edev\u0161\u00edm \u2013 kvalitn\u00edho masa.<\/p>\n

Ve Sklizeno vyb\u00edr\u00e1me takov\u00e9 v\u00fdrobky, kter\u00e9 maj\u00ed vysok\u00fd pod\u00edl masa a minimum p\u0159\u00eddatn\u00fdch l\u00e1tek. Separ\u00e1t, \u0161kroby a rostlinn\u00e9 b\u00edlkoviny v masn\u00fdch v\u00fdrobc\u00edch netolerujeme. Ne v\u0161echno je mo\u017en\u00e9 vyrobit zcela bez chemie, ale m\u016f\u017eete se spolehnout na to, \u017ee uzeniny, kter\u00e9 prod\u00e1v\u00e1me, neobsahuj\u00ed zbyte\u010dn\u00e1 aditiva. Tedy um\u011bl\u00e9 \u010di nep\u0159irozenou cestou vytvo\u0159en\u00e9 a dodan\u00e9 konzervanty, barviva, emulg\u00e1tory, n\u00e1hra\u017eky nebo palmov\u00fd olej.<\/p>\n

V\u00fdjimku p\u0159ipou\u0161t\u00edme u emulg\u00e1tor\u016f a zahu\u0161tovadel p\u0159\u00edrodn\u00edho p\u016fvodu \u010di u v\u00fdrobk\u016f, kter\u00e9 se bez aditiv vyrobit nedaj\u00ed. Tam, kde je to nutn\u00e9, vyb\u00edr\u00e1me takov\u00e9 v\u00fdrobky, kter\u00e9 obsahuj\u00ed technologick\u00e9 minimum chemie.<\/p>\n

Z\u00e1rove\u0148 se konstantn\u011b sna\u017e\u00edme hledat nov\u00e9 produkty a v\u00fdrobce uzenin, kte\u0159\u00ed sd\u00edlej\u00ed na\u0161i filozofii. Da\u0159\u00ed se n\u00e1m postupn\u011b sni\u017eovat mno\u017estv\u00ed soli a konzervant\u016f a u\u017e nyn\u00ed najdete na na\u0161ich pultech masn\u00e9 v\u00fdrobky obsahuj\u00edc\u00ed pouze maso a mo\u0159skou s\u016fl. Nic v\u00edc.<\/p>\n","protected":false},"excerpt":{"rendered":"

Uzenina by m\u011bla b\u00fdt p\u0159edev\u0161\u00edm tvo\u0159en\u00e1 masem. Z toho je t\u0159eba p\u0159i n\u00e1kupu vych\u00e1zet a selskou \u00favahou si spo\u010d\u00edtat, \u017ee du\u0161en\u00e1 \u0161unka za 100 K\u010d kilo prost\u011b nem\u016f\u017ee b\u00fdt vyroben\u00e1 z masa. Z\u00e1kladn\u00edm ukazatelem kvality \u0161unky je obsah \u010dist\u00e9 svalov\u00e9 b\u00edlkoviny. Zahu\u0161\u0165ovadla a pojiva, barviva, aromata, vysok\u00fd pod\u00edl vep\u0159ov\u00fdch k\u016f\u017e\u00ed, pod\u00edl sol\u00ed v\u011bt\u0161\u00ed ne\u017e 3 […]<\/p>\n","protected":false},"author":28,"featured_media":9943,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[75,74,73],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/9942"}],"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=9942"}],"version-history":[{"count":2,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/9942\/revisions"}],"predecessor-version":[{"id":9946,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/9942\/revisions\/9946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/9943"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=9942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=9942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=9942"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=9942"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=9942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}