natgillin/translations-raw huggingface dataset:
The pieces of ham and fillet (exclusively loin cuts) should make up at least 25 % of the lean meat, to improve the quality of the finished product.
Komadi šunke i pisanice (isključivo kare i sredina) moraju sadržavati najmanje 25 % krtog mesa radi veće kvalitete gotovog proizvoda.
The other meats come from the shoulder, neck (between the first and fifth ribs of the loin) and belly (except udders).
Drugi komadi mesa potječu od plećke, vrata (između prvog i petog rebra leđa) i potrbušnice (bez sisa).
To improve the product’s safety and taste, it must be made from fresh meat supplies.
Radi bolje sanitarne kakvoće i boljeg okusa, mora se nabavljati svježe meso.
Fresh meat must constitute at least 75 % of the total meat used in the production process.
U ukupnoj količini mesa korištenog za pripremu proizvoda mora biti najmanje 75 % svježeg mesa.
Frozen meat must have been kept frozen by the producer of the rillettes at a temperature of – 18 °C for no more than one month.
Proizvođač proizvoda može držati smrznuto meso najviše mjesec dana na temperaturi – 18 °C.
The purchase of frozen meats is prohibited.
Zabranjuje se kupovina smrznutog mesa.
Wines may be used in the production process; these must be white wines made from Chenin grape varieties.
Vina, koja se mogu koristiti po izboru, jesu bijela vina sorte chenin.
This variety has a dry, tender character.
Suhoća i blagost su posebnosti navedene sorte.
The wine retains several grams of residual sugars, which give it a sweet aftertaste contrasting with the saltiness of ‘Rillettes de Tours’.
Vino zadržava nekoliko grama preostalog šećera, što daje mekoću okusa koji ostaje u ustima i u suprotnosti je sa slanošću proizvoda „Rillettes de Tours”.
Chenin grapes have a mineral and chalky aromatic character which offsets the smokiness and saltiness of ‘Rillettes de Tours’.
Vino sorte chenin ima mineralni i vapnenasti aromatski značaj koji je u ravnoteži s dimljenim i slanim okusom „Rillettes de Tours”.
In addition, the freshness, acidity and fruitiness counterbalance the fat contained in the rillettes and draw out its flavours.
Usto, svježina, kiselost i voćna aroma u ravnoteži su s masnoćom rillettes i naglašavaju okuse proizvoda.
The use of distilled grape wines is optional.
Vinske rakije nisu obavezne.
There is no geographical limit to the origin of the wines and distilled grape wines.
U pogledu podrijetla vina i vinskih rakija nema zemljopisnog ograničenja.
The following steps in the production of ‘Rillettes de Tours’ are carried out in the geographical area defined in point 4: preparation of the meats, browning, cooking, resting and finishing.
Sljedeći koraci u proizvodnji „Rillettes de Tours” provode se u zemljopisnom području koje je određeno u točki 4.: priprema mesa, prženje, kuhanje, faza mirovanja, konačno kuhanje.
The PGI ‘Rillettes de Tours’ must appear on the label.
Naziv ZOZP-a „Rillettes de Tours” treba biti naveden na etiketi.
In addition to the information which must be provided by law, the labelling must include the following information:
Uz predviđene propisane obavezne navode, etiketa sadržava sljedeće podatke:
the trade mark;
trgovačka oznaka;
the European Union’s PGI logo;
logotip ZOZP-a Europske unije;
the name and contact details of an addressee of complaints.
naziv i kontakt-podaci primatelja pritužbi.
The geographical area for the production and initial packaging of ‘Rillettes de Tours’ is defined as follows:
Zemljopisno područje određeno za proizvodnju i početno pakiranje proizvoda „Rillettes de Tours” ograničeno je sljedećim podacima:
the area, centred on Tours, corresponds to the distribution area of the recipe for ‘Rillettes de Tours’.
ovo područje, sa središtem u Toursu, odgovara području u kojem je raširen recept za „Rillettes de Tours”.
Beyond the limits of this geographical area, the recipe for rillettes is not the same.
Recept za rillettes više nije isti izvan granica zemljopisnog područja.
There is also the natural barrier of the Forest of Bercé, between the river Sarthe and Indre-et-Loire,
Ovome se pridružuje prirodna granica koju predstavlja šuma Bercé, između departmana Sarthe i Indre-et-Loire;
the geographical area thus defined is similar to that of the former province of Touraine.
tako određeno zemljopisno područje obuhvaća približno nekadašnju pokrajinu Touraine.
The area consists of the department of Indre-et-Loire (37) and the cantons located in the neighbouring departments, except for those in Sarthe (72).
U sastavu su ovog područja departman Indre-et-Loire (37) i susjedni kantoni u departmanima koji graniče s Indre-et-Loire, osim kantona departmana Sarthe (72).
The connection with the geographical area is based on specific qualities of ‘Rillettes de Tours’ resulting from the application in their production of traditional know-how which has remained localised in the Touraine region.
Povezanost sa zemljopisnim područjem temelji se na posebnim odlikama „Rillettes de Tours” koje proizlaze iz tradicionalnih znanja i vještina ograničenih na pokrajinu Touraine koje se koriste u fazama pripremanja proizvoda.
This know-how and the specific qualities of the product give it a reputation which in the mind of the consumer is closely bound with the geographical area.
Proizvod zbog tog znanja i vještina te svojih posebnih odlika stječe ugled kod potrošača koji je snažno povezan sa zemljopisnim područjem.
Climatic factors
Klimatski čimbenici
Touraine is characterised by a mild but relatively wet climate which has impeded the natural development of dried pork products as found in the south of France.
Pokrajinu Touraine odlikuje blaga, ali razmjerno vlažna klima koja je onemogućila razvoj prirodno sušenih mesnih prerađevina kao na jugu Francuske.
It is because of the local climate that rillettes are preserved by cooking.
Klima je razlog zbog kojeg se rillettes konzerviraju kuhanjem.
This climate is, however, favourable for wine-growing and the large quantity of wines produced in the area has also influenced the way in which ‘Rillettes de Tours’ are flavoured.
Takva klima pogoduje vinogradarstvu, zbog čega je značajna proizvodnja vina utjecala na aromatiziranje proizvoda „Rillettes de Tours”.
The peasants of the Tours region began making rillettes in the Middle Ages.
Seljaci iz pokrajine Touraine pripremali su rillettes još u srednjem vijeku.
Up until the end of the 18th century, this production was very localised in the rural area around Tours and certain farms in Maine.
Proizvodnja je do kraja 18. stoljeća bila vrlo ograničena na selo pokrajine Touraine te na neka gospodarstva pokrajine Maine.
At the beginning of the 19th century, local butchers took up this peasant recipe, adapted it using their know-how and handed it down from generation to generation.
Početkom 19. stoljeća, lokalni proizvođači mesnih prerađevina preuzimaju ovaj seljački recept, prilagođavaju ga svojem znanju i vještinama i prenose ga s naraštaja na naraštaj.
At this point, the rillettes became known in Touraine as ‘Rillettes de Tours’.
Tako je u pokrajini Touraine iz rillettes nastao proizvod „Rillettes de Tours”.
One of the main developments was when good quality pieces of meat began to be used instead of offcuts.
Jedna je od glavnih promjena u pripremi rillettes da se više ne koriste ostaci nego pravi komadi mesa.
The development of new preservation techniques and the fact that the product is cooked with the lid off, giving it a fairly dry texture, was to reduce the fat content and increase the meat content of the rillettes, making them a higher-quality product.
Razvoj novih načina konzerviranja, kuhanje bez poklopca što proizvodu daje prilično suhu teksturu, omogućili su smanjenje udjela masnoće i povećanje udjela mesa u rillettes, što je oplemenilo proizvod.
This know-how, typical of the city of Tours and the Touraine region, would be developed by local artisan butchers.
Proizvođači će razviti upravo to znanje i vještine koji su tipični za grad Tours i pokrajinu Touraine.
It was not until 1865 that this dish appeared in certain trade publications.
Treba pričekati 1865. da se ova prerađevina nađe u nekim stručnim djelima.
The fact that industry is not highly developed in the Touraine region has resulted in slow development of both the meat production sector, which has generally remained very small-scale in Touraine, and the sale of ‘Rillettes de Tours’, thus preserving the home-made nature of the product.
Pokrajina Touraine ima slabo razvijenu industrijsku infrastrukturu. Zato se sektor mesnih prerađevina, koji je u pokrajini Touraine uglavnom ostao na obrtničkoj razini, sporo razvija, kao i trgovanje proizvodom „Rillettes de Tours”, čime se čuva njegov izrazito obrtnički značaj.
‘Rillettes de Tours’ are to this day sold by butchers who teach their apprentices how to make them.
Proizvod „Rillettes de Tours” danas ostaje zastupljen kod proizvođača mesnih prerađevina, koji svoj recept prenose na svoje naučnike.
Specificity of the product
Posebnost proizvoda „Rillettes de Tours” kuha se u potpuno otklopljenom loncu.
‘Rillettes de Tours’ are cooked in a pot, with the lid mostly off. The cooking process is long and traditionally consists of three stages: the initial browning of the meat (from 15 minutes to 1 hour at a temperature of between 95 °C and 115 °C), followed by a period of slow cooking (from 5,5 to 12 hours at a temperature of between 65 °C and 95 °C) and a final short period (10-20 minutes) at a high temperature (95-115 °C).
Kuhanje je dugotrajno i tradicionalno se odvija u tri faze: prženje mesa na početku kuhanja (od 15 min do 1 h na temperaturi od 95 °C i 115 °C), zatim slijedi faza polaganog kuhanja (od 5 h i 30 min do 12 h na temperaturi od 65 °C do 95 °C) i naposljetku faza kratkog i energičnog kuhanja, ili završno naglo povećanje temperature (od 10 min do 20 min na temperaturi od 95 °C do 115 °C).
The initial browning of lean pieces of meat and the slow cooking with the lid off, which are specific to ‘Rillettes de Tours’, dry out the product and produce flavour substances which result from Maillard reactions, in particular, and are characteristic of the taste of browned meat.
Prženje krtog mesa na početku kuhanja i dugotrajno kuhanje bez poklopca, što je posebnost „Rillettes de Tours”, dovode, osim do dehidracije proizvoda, i do nastanka okusa i aroma posebno povezanih s Maillardovim kemijskim reakcijama te svojstava okusa prženog mesa.
The slow cooking of the pieces of meat in their own fat produces a confit.
Dugotrajnim kuhanjem komada mesa u vlastitoj masnoći dobiva se ukuhan proizvod u masti.
The pieces of meat fall apart solely as a result of the cooking process, without shredding or beating, leaving their long fibres intact.
Odvajanje mesa postiže se jedino kuhanjem, bez kidanja i tučenja. Stoga proizvod zadržava duga vlakna.
The dry texture of ‘Rillettes de Tours’, developed originally to increase their shelf-life, is a result of the traditional manner in which they are cooked in an open pot with a large surface area for evaporation.
Naposljetku, suha tekstura „Rillettes de Tours”, koja je prvotno bila posljedica brige za očuvanje proizvoda, dobiva se tradicionalnim postupkom kuhanja u otklopljenom loncu koji ima veliku površinu isparavanja.
The purpose of the final high-temperature stage has also always been to increase evaporation at the end of the cooking process.
I završno naglo povećanje temperature kuhanja ima za cilj potaknuti isparavanje pri kraju pripreme.
The link with the geographical area is based on the traditional know-how localised in the Touraine region, giving rise to the specific qualities of ‘Rillettes de Tours’, and also on a reputation which is closely linked with the area in the mind of the consumer.
Veza sa zemljopisnim područjem istodobno se temelji na tradicionalnom znanju i vještinama ograničenima na pokrajinu Touraine, a koja su omogućila nastanak posebnih odlika „Rillettes de Tours” te na ugledu koji potrošač snažno veže za zemljopisno područje.
Know-how
Znanje i vještine
The low moisture content of ‘Rillettes de Tours’, which originally improved their preservation in this humid region, later allowed them to be sold outside the Touraine region.
Nizak sadržaj vlage koji je prvotno pogodovao konzerviranju proizvoda „Rillettes de Tours” u kraju s vlažnom klimom omogućio je potom razvoj njegove prodaje izvan granica pokrajine Touraine, a posebno objašnjava njegov ugled koji se oslanja na sušu teksturu u odnosu na rillettes koji se priprema u susjednim regijama.
It also accounts for why they are known to have a drier texture than rillettes prepared in neighbouring regions.
Očuvanje suhe teksture kako vrijeme odmiče može se također objasniti pomnom brigom za proizvodni prinos kod uglavnom malih proizvođača.
Another reason why ‘Rillettes de Tours’ have retained their dry texture over the years is that their producers, most of whom are small businesses, are less concerned with production yield rates, which are below 80 %: much lower than those of many other types of rillette.
Prinos je manji od 80 %, što je znatno manje nego kod drugih proizvoda rillettes. Nizak postotak vlage „Rillettes de Tours” omogućava izradu proizvoda bez konzervansa, iako je njihova uporaba zakonom dopuštena.
The low moisture content of ‘Rillettes de Tours’ means that they can be made without preservatives, even though the use of such substances is not prohibited by law.
Zbog mreže pretežno malih proizvođača, kako je prethodno navedeno, i prijenosa znanja i vještina naukovanjem, znanja i vještine proizvođača rillettes iz pokrajine Touraine ostaju izrazito ograničeni na ovu pokrajinu.
Because ‘Rillettes de Tours’ are, as described above, produced only on a small scale and knowledge of how to make them has been passed on mainly by butchers to their apprentices, this know-how has remained very localised and has in most cases not spread far beyond department borders.
Naime, zanat se izučava uglavnom u istom departmanu ili u njegovoj blizini.
The preservation of a very strong link with the geographical area is demonstrated by the fact that 90 % of prize winners in ‘Rillettes de Tours’ competitions are locals.
Očuvanje snažne veze između zemljopisnog područja potvrđeno je činjenicom da 90 % pobjednika natjecanja „Rillettes de Tours” potječe iz tog područja.
Reputation
Ugled
The specific characteristics of ‘Rillettes de Tours’ have earned them a well-established reputation.
Proizvod „Rillettes de Tours” zbog svojih je posebnosti stekao velik ugled.
‘Rillettes de Tours’ have been popular throughout France since the beginning of the 20th century.
„Rillettes de Tours” će početkom 20. stoljeća izazvati određeno oduševljenje na nacionalnoj razini.
In 1933 Curnonsky stated in Les trésors gastronomiques de la France: ‘the charcuterie of Touraine has acquired a universal and legitimate renown: ‘Rillettes de Tours’ have become known all over the world’.
1933., Curnonsky u svom djelu Les trésors gastronomiques de la France, navodi: „mesne prerađevine pokrajine Touraine stekle su svjetski i opravdan ugled: „Rillettes de Tours” obišle su svijet.” Natjecanje za najbolji proizvod „Rillettes de Tours” organizira se svake godine u pokrajini Touraine.
Each year some 30 local butchers compete for the coveted title of maker of the best ‘Rillettes de Tours’.
Ta je nagrada toliko željena da se za nju svake godine natječe tridesetak obrtnika.
In 2011 the Paris General Agricultural Fair (Concours Général Agricole) paid tribute to the product’s reputation by opening a special ‘Rillettes de Tours’ section.
Ugled proizvoda potvrđen je na općem poljoprivrednom natjecanju u Parizu 2011. osnivanjem posebne skupine „Rillettes de Tours”.
Commission Implementing Regulation (EU) No 1150/2013
Provedbena uredba Komisije (EU) br. 1150/2013
amending Implementing Regulation (EU) No 540/2011 as regards the conditions of approval of the active substance rape seed oil
o izmjeni Provedbene uredbe (EU) br. 540/2011 u pogledu uvjeta za odobrenje aktivne tvari ulje uljane repice
Having regard to Regulation (EC) No 1107/2009 of the European Parliament and of the Council of 21 October 2009 concerning the placing of plant protection products on the market and repealing Council Directives 79/117/EEC and 91/414/EEC [1], and in particular Article 13(2)(c) and 78(2)thereof,
uzimajući u obzir Uredbu (EZ) br. 1107/2009 Europskog parlamenta i Vijeća od 21. listopada 2009. o stavljanju na tržište sredstava za zaštitu bilja i stavljanju izvan snage direktiva Vijeća 79/117/EEZ i 91/414/EEZ [1], a posebno njezin članak 13. stavak 2. točku (c) i članak 78. stavak 2.,
The active substance rape seed oil was included in Annex I to Council Directive 91/414/EEC [2] by Commission Directive 2008/127/EC [3] in accordance with the procedure provided for in Article 24b of Commission Regulation (EC) No 2229/2004 [4].
Aktivna tvar ulje uljane repice uvrštena je u Prilog I. Direktivi Vijeća 91/414/EEZ [2] Direktivom Komisije 2008/127/EZ [3] u skladu s postupkom predviđenim člankom 24.b Uredbe Komisije (EZ) br. 2229/2004 [4].
In accordance with Article 25a of Regulation (EC) No 2229/2004, the European Food Safety Authority, hereinafter ‘the Authority’, presented to the Commission its view on the draft review report for rape seed oil [6] on 18 December 2012.
U skladu s člankom 25.a Uredbe (EZ) br. 2229/2004 Europska agencija za sigurnost hrane (dalje u tekstu „Agencija”) dostavila je Komisiji 18. prosinca 2012. svoje mišljenje o nacrtu izvješća o pregledu za ulje uljane repice [6].
The Authority communicated its view on rape seed oil to the notifier.
Agencija je svoje mišljenje o ulju uljane repice dostavila podnositelju prijave.
The Commission invited it to submit comments on the draft review report for rape seed oil.
Komisija je podnositelja prijave pozvala da dostavi primjedbe o nacrtu izvješća o pregledu za ulje uljane repice.
The draft review report and the view of the Authority were reviewed by the Member States and the Commission within the Standing Committee on the Food Chain and Animal Health and finalised on 3 October 2013 in the format of the Commission review report for rape seed oil.
Države članice i Komisija preispitale su nacrt izvješća o pregledu i mišljenje Agencije u Stalnom odboru za prehrambeni lanac i zdravlje životinja i finalizirale ih 3. listopada 2013. u obliku izvješća Komisije o pregledu za ulje uljane repice.
It is confirmed that the active substance rape seed oil is to be deemed to have been approved under Regulation (EC) No 1107/2009.
Potvrđuje se da se aktivna tvar ulje uljane repice smatra odobrenom u skladu s Uredbom (EZ) br. 1107/2009.
In accordance with Article 13(2) of Regulation (EC) No 1107/2009 in conjunction with Article 6 thereof and in the light of current scientific and technical knowledge, it is necessary to amend the conditions of approval of rape seed oil as regards the maximum quantity for the toxicologically relevant impurity erucic acid.
U skladu s člankom 13. stavkom 2. Uredbe (EZ) br. 1107/2009 u vezi s njezinim člankom 6. te s obzirom na postojeće znanstvene i tehničke spoznaje, potrebno je izmijeniti uvjete za odobrenje za ulje uljane repice s obzirom na najveću količinu toksikološki relevantne nečistoće, eruka kiseline.
Member States should be provided with time to amend or withdraw authorisations for plant protection products containing rape seed oil.
Državama članicama potrebno je osigurati dovoljno vremena da izmijene ili povuku odobrenja za sredstva za zaštitu bilja koja sadržavaju ulje uljane repice.
A reasonable period of time should be allowed before the entry into force of this Regulation in order to allow Member States, the notifiers and holders of authorisations for plant protection products containing rape seed oil to meet the requirements resulting from amendment to the conditions of the approval.
Prije stupanja na snagu ove Uredbe trebalo bi predvidjeti razuman rok da bi se državama članicama, podnositeljima prijave i korisnicima odobrenja za sredstva za zaštitu bilja koja sadržavaju ulje uljane repice omogućilo ispunjavanje zahtjeva koji proizlaze iz izmjene uvjeta za odobrenje.
For plant protection products containing rape seed oil, where Member States grant any grace period in accordance with Article 46 of Regulation (EC) No 1107/2009, this period should expire at the latest eighteen months after the entry into force of the Regulation.
U slučaju sredstava za zaštitu bilja koja sadržavaju ulje uljane repice, ako države članice odobre razdoblje odgode u skladu s člankom 46. Uredbe (EZ) br. 1107/2009, to bi razdoblje trebalo isteći najkasnije osamnaest mjeseci nakon dana stupanja na snagu Uredbe.
Member States shall in accordance with Regulation (EC) No 1107/2009, where necessary, amend or withdraw existing authorisations for plant protection products containing rape seed oil as active substance by 30 September 2014 at the latest.
U skladu s Uredbom (EZ) br. 1107/2009 države članice trebaju do 30. rujna 2014. izmijeniti ili povući, prema potrebi, postojeća odobrenja za sredstva za zaštitu bilja koja sadržavaju ulje uljane repice kao aktivnu tvar.
Any grace period granted by Member States in accordance with Article 46 of Regulation (EC) No 1107/2009 shall be as short as possible and shall expire by 30 September 2015 at the latest.
Sva razdoblja odgode koja države članice odobre u skladu s člankom 46. Uredbe (EZ) br. 1107/2009 moraju biti što kraća i istječu najkasnije 30. rujna 2015.
This Regulation shall enter into force on 1 April 2014.
Ova Uredba stupa na snagu 1. travnja 2014.
Commission Regulation (EC) No 2229/2004 of 3 December 2004 laying down further detailed rules for the implementation of the fourth stage of the programme of work referred to in Article 8(2) of Council Directive 91/414/EEC (OJ L 379, 24.12.2004, p. 13).
Uredba Komisije (EZ) br. 2229/2004 od 3. prosinca 2004. o propisivanju detaljnih pravila za provedbu četvrte faze programa rada iz članka 8. stavka 2. Direktive Vijeća 91/414/EEZ (SL L 379, 24.12.2004., str. 13.).
European Food Safety Authority; Conclusion on the peer review of the pesticide risk assessment of the active substance plant oil/rape seed oil.
Europska agencija za sigurnost hrane; Zaključak stručnog pregleda ocjene rizika od pesticida aktivne tvari biljno ulje / ulje uljane repice.
EFSA Journal 2013; 11(1)3058 [45 pp.] doi:10.2903/j.efsa.2013.3058.
EFSA Journal 2013.; 11(1)3058 (45 str.). doi:10.2903/j.efsa.2013.3058.
Available online: www.efsa.europa.eu/efsajournal
Dostupno na internetskoj stranici: www.efsa.europa.eu/efsajournal
In Part A of the Annex to Implementing Regulation (EU) No 540/2011, row 242 on the active substance rape seed oil is replaced by the following:
U dijelu A Priloga Provedbenoj uredbi (EU) br. 540/2011, redak 242. o aktivnoj tvari ulje uljane repice zamjenjuje se sljedećim:
Plant oils/rape seed oil
Biljna ulja/ulje uljane repice
CAS No: 8002-13-9
CAS br.: 8002-13-9
CIPAC No: not allocated
CIPAC br.: nije dodijeljen
Rape seed oil
Ulje uljane repice
Rape seed oil is a complex mixture of fatty acids
Ulje uljane repice je složena mješavina masnih kiselina
Relevant impurity: Maximum 2 % of erucic acid
Relevantna nečistoća: do 2 % eruka kiseline
Only uses as insecticide and acaricide may be authorised.
Dopušten za uporabu samo kao insekticid i akaricid.
For the implementation of the uniform principles as referred to in Article 29(6) of Regulation (EC) No 1107/2009, the conclusions of the review report on rape seed oil (SANCO/2623/2008) and in particular Appendices I and II thereof, as finalised in the Standing Committee on the Food Chain and Animal Health on 3 October 2013 shall be taken into account.
Za provedbu jedinstvenih načela iz članka 29. stavka 6. Uredbe (EZ) br. 1107/2009 moraju se uzeti u obzir zaključci izvješća o pregledu za ulje uljane repice (SANCO/2623/2008), a posebice njegovi dodaci I. i II., kako su finalizirani u Stalnom odboru za prehrambeni lanac i zdravlje životinja 3. listopada 2013.
Conditions of use shall include, where appropriate, risk mitigation measures.’
Uvjeti uporabe prema potrebi obuhvaćaju mjere ublažavanja rizika.”
Commission Implementing Regulation (EU) No 1151/2013
Provedbena uredba Komisije (EU) br. 1151/2013
Commission Regulation (EU) No 1152/2013
Uredba Komisije (EU) br. 1152/2013
of 19 November 2013
оd 19. studenoga 2013.