natgillin/translations-raw huggingface dataset:
Other parts of the surface are not covered with skin and have a lighter covering of fat, ranging from yellowish to golden in colour, with the ham muscle meat being golden-brown to dark brown.
Drugi dijelovi površinskog sloja koji nisu prekriveni kožom imaju svjetliji sloj masti, koji je žućkaste do zlatne boje, a boja mišićnog mesa šunke na površini je zlatnožuta do tamnosmeđa.
Appearance and colour in cross-section: the muscle meat is meaty pink when sliced.
Izgled i boja presjeka: mišićno je meso u presjeku ružičasto.
Taste and smell: a distinctive taste and smell of cooked and smoked ham, appropriately salty taste.
Okus i miris: tipični okus i miris kuhane i dimljene šunke, odgovarajuće slani okus.
Consistency: firm and compact.
Konzistencija: čvrsta, kompaktna.
The product is tender to the bite when thinly sliced.
Kad je tanko narezan, proizvod je mekan pri ugrizu.
Boneless ‘Pražská šunka’
„Pražská šunka” bez kosti
Boneless ‘Pražská šunka’ differs from other meat products of this category in particular in terms of its production method, as it is a ham of the highest quality produced from boneless pork leg or sides of pork leg which are smoked after being cooked.
„Pražská šunka” bez kosti razlikuje se od ostalih mesnih proizvoda iz te kategorije uglavnom zbog načina proizvodnje jer se radi o visokokvalitetnoj šunki proizvedenoj od svinjskog buta bez kosti ili od ruže od svinjskog buta, koji se prvo kuhaju, a zatim izlažu dimu.
Another distinctive characteristic is the presence of a decorative surface coating, consisting of a thin layer of pork fat or fat and skin.
Još jedno obilježje je dekorativna površina, koja se sastoji od tankog sloja svinjske masti ili masti i kože.
The finished product's typical egg-like or oval shape is another distinguishing feature.
Tipičan jajolik ili ovalni oblik gotovog proizvoda dodatan je razlikovni element.
The product typically has an egg-like or oval shape.
Proizvod je tipičnog jajolikog ili ovalnog oblika.
The ham is of the highest quality, produced from whole boneless pork legs with fat cover with or without skin; or from trimmed sides of pork leg and salted slices of pork fat with or without skin; or trimmed sides of pork leg with fat cover with or without skin;
Radi se o visokokvalitetnoj šunki proizvedenoj od cijelog svinjskog buta bez kosti, koji je pokriven slojem masti s kožom ili bez nje; od obrezane ruže od svinjskog buta i slanih kriški svinjske masti s kožom ili bez nje; ili od obrezane ruže od svinjskog buta pokrivene slojem masti s kožom ili bez nje.
Chemical properties:
Kemijska svojstva:
Pure muscle protein, salt and fat content: see chemical properties for ‘Pražská šunka’ on the bone.
Udio čistih bjelančevina, soli i masti: vidjeti kemijska svojstva proizvoda „Pražská šunka” s kosti.
External appearance and colour: the side covered with fat and skin is golden yellow.
Vanjski izgled i boja: dio pokriven slojem masti zlatnožute je boje.
If the surface is covered only with fat, without skin, the surface is in lighter shades from yellowish to gold.
Ako je površina pokrivena samo slojem masti, bez kože, tada je svjetlija, žućkaste do zlatne boje.
Appearance and colour in cross-section, taste and smell, consistency: see organoleptic properties for ‘Pražská šunka’ on the bone:
Izgled i boja presjeka, okus i miris, konzistencija: vidjeti organoleptička svojstva proizvoda „Pražská šunka” s kosti.
Tinned ‘Pražská šunka’
„Pražská šunka” u konzervi
Tinned ‘Pražská šunka’ differs from other meat products of this category in particular in terms of the raw materials used, as it is a ham of the highest quality produced from trimmed sides of pork leg which are either whole or coarsely ground.
„Pražská šunka” u konzervi razlikuje se od ostalih mesnih proizvoda iz te kategorije uglavnom zbog sirovina koje se upotrebljavaju jer se radi o visokokvalitetnoj šunki proizvedenoj od obrezane ruže od svinjskog buta, koja može biti u komadu li grubo mljevena.
Another characteristic feature of the product is the presence of a thin layer of aspic between the ham and the packaging.
Još jedno obilježje je tanak sloj aspika između šunke i pakiranja.
However, what distinguishes tinned ‘Pražská šunka’ from other tinned meats is the typical flat oval shape of its packaging.
Međutim, „Pražská šunka” u konzervi razlikuje se od ostalih mesnih proizvoda u konzervi po tipičnom plosnatom i ovalnom obliku pakiranja.
The product is typically of a flat oval shape, its dimensions being those of its packaging, which are such as to ensure that the finished product it contains weighs about 0,454 kg;
Proizvod je obično plosnatog i ovalnog oblika; dimenzije proizvoda odgovaraju dimenzijama pakiranja, kojima se osigurava da masa gotovog proizvoda iznosi oko 0,454 kg.
When placed into the packaging, meat accounts for at least 87 % of the raw material input weight.
Prilikom pakiranja meso treba činiti barem 87 % sirovina.
The product's aspic coating is not homogenised into the sample to be analysed;
U ispitanim uzorcima površinski sloj aspika proizvoda nije homogeniziran.
Fat content: max. 4 % by weight.
Maseni udio masti iznosi najviše 4 %.
The product's aspic coating is homogenised into the sample to be analysed;
U ispitanim uzorcima površinski je sloj aspika proizvoda homogeniziran.
Aspic content: max. 36 % by weight.
Maseni udio aspika: najviše 36 %.
the product is enclosed in hermetically sealed packaging and maintains commercial sterility.
proizvod je hermetički zatvoren u pakiranju, čime se osigurava komercijalna sterilnost.
There is a smooth golden-yellow layer of aspic between the packaging material and the product;
Između proizvoda i ambalažnog materijala nalazi se gladak, zlatnožuti sloj aspika.
Appearance and colour in cross-section: the ham is of a meaty-pink colour.
Izgled i boja presjeka: šunka je ružičaste boje mesa.
Small, isolated holes filled with aspic are permitted;
Dopuštene su male, odvojene rupe ispunjene aspikom.
Taste and smell: distinctive taste and smell of cooked ham, appropriately salty taste;
Okus i miris: tipični okus i miris kuhane šunke, odgovarajuće slani okus.
Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)
Opis načina proizvodnje proizvoda na koji se odnosi naziv iz točke 1. uključujući, gdje je to prikladno, prirodu i svojstva upotrijebljenih sirovina ili sastojaka i način pripreme proizvoda (članak 7. stavak 2. ove Uredbe)
Whole pork legs cut in the Prague style (the flank and sacrum, including tail and pelvic bone, are removed from the whole bone-in leg which includes the knuckle but not the trotter; the fatty part is rounded from the loin end) and brine prepared from the ingredients listed below are used to produce ‘Pražská šunka’ on the bone.
„Pražská šunka” s kosti proizvodi se od cijelog svinjskog buta rezanog na takozvani „praški” način (potrbušnica i križna kost s repom i zdjeličnim kostima odstranjuju se s cijelog buta na kosti, koji uključuje natkoljenicu, ali ne i nogicu; masni je dio zaobljen s leđne strane) i salamure, koja se priprema sa sljedećim sastojcima:
Pork legs … 100,0 kg
Svinjski butovi … 100,0 kg
Brine (max. 20,0 kg):
Salamura (najviše 20,0 kg):
Water … max. 17,0 kg
Voda … najviše 17,0 kg
Nitrite or nitrate pickling curing mix … max. 2,6 kg
Mješavina za soljenje s nitritima ili nitratima … najviše 2,6 kg
Sugars … 0-1,2 kg
Šećeri … 0 – 1,2 kg
Stabilisers … 0-0,5 kg
Stabilizatori … 0 – 0,5 kg
Spice extract or oil … 0-0,3 kg
Ekstrakti začina ili ulje … 0 – 0,3 kg
Antioxidants … 0-0,1 kg
Antioksidansi … 0 – 0,1 kg
The pork legs are sprayed with brine of the prescribed composition.
U šunke se uštrca salamura od prethodno propisanih sastojaka.
They are then left to rest in brine or may be massaged with brine.
Zatim se ostave u salamuri ili se salamura u njih utrlja.
This is followed by cooking, which has the effect of pasteurisation.
Zatim slijedi kuhanje u svrhu pasterizacije.
After being cooked, the products are dried in a smoking chamber and surface-smoked to achieve the characteristic taste, aroma and colour, and then cooled and stored.
Nakon kuhanja proizvod se suši u pušnici, a površina proizvoda izlaže dimu, kako bi se dobili specifični okus, miris i boje, a zatim se hladi i skladišti.
Alternatively, if the pork legs are not salted by being injected with brine and then left to rest or massaged, chilled legs may be salted and worked by rubbing their surface thoroughly with a nitrate curing mix containing a small amount of sugar.
Ako se butovi ne sole uštrcavanjem salamure nakon kojeg slijedi namakanje ili trljanje, hladni se butovi mogu soliti i pripremiti temeljitim trljanjem površine mješavinom za soljenje na bazi nitrata s malo šećera.
They are then placed, skins down, into lightly salted curing pots.
Butovi se zatim odlože u blago posoljenu posudu za soljenje na način da se koža okrene prema dnu.
Boiled and cooled nitrate brine, again containing a small amount of sugar, is then poured over them.
Potom se preliju prokuhanom i zatim ohlađenom salamurom na bazi nitritne soli kojoj se također doda malo šećera.
The hams are weighted down so that they are completely submerged in the brine and after an appropriate period of time, in the light of the results of continuous sensory quality checks, are turned over so that their underside is on top in the curing pot, and their topside is underneath.
Tako odloženi butovi stavljaju se pod teret kako bi u cijelosti ostali uronjeni u salamuru te se nakon odgovarajućeg vremena, ovisno o rezultatima neprekidnog senzorskog praćenja kvalitete, okrenu na način da se sloj koji se nalazio na dnu posude za soljenje okrene prema gore i obrnuto.
After being thoroughly salted, the hams are soaked for several hours in lukewarm water and then left to drip dry.
Nakon temeljitog soljenja, šunke se tijekom nekoliko sati namaču u mlakoj vodi, a zatim ih se ostavi da se ocijede.
The hams are first dried in a smoking chamber and then surface-smoked to achieve the characteristic taste, aroma and colour.
Šunke se prvo suše u pušnici, a zatim se površinom izlažu dimu kako bi dobile specifičan okus, miris i boju.
This is followed by cooking, which has the effect of pasteurisation, and then cooling and storage.
Zatim slijedi kuhanje u svrhu pasterizacije, a nakon toga hlađenje i skladištenje.
Whichever of the two alternative methods is used, the final production stage may also be completed by baking the surface and treating the skin using various decorative techniques.
Koji god od dva navedena postupka da se primjenjuje, gotov se proizvod također može izložiti konačnoj obradi koja se sastoji od površinskog izlaganja proizvoda vatri i obrade kože različitim dekorativnim tehnikama.
Boneless ‘Pražská šunka’ is produced using either whole boneless pork legs or individual sides of pork leg, prepared in accordance with point 4.1.2, and brine which, in terms of its composition and maximum permissible ratio to the meat raw material, is the same as the brine used in the production of ‘Pražská šunka’ on the bone.
„Pražská šunka” bez kosti proizvodi se od cijelog svinjskog buta bez kosti ili ruže odvojene od svinjskog buta, koji se pripremaju u skladu s točkom 4.1.2., i salamure koja je, u pogledu sastava i najvišeg dopuštenog udjela u odnosu na mesnu sirovinu, jednaka salamuri koja se upotrebljava u proizvodnji proizvoda „Pražská šunka” s kosti (za soljenje mješavinom na bazi nitrita).
The boneless pork legs or sides of pork leg are sprayed with brine of the prescribed composition and/or may be massaged with brine.
Salamura od prethodno propisanih sastojaka u cijele se svinjske butove bez kosti ili ruže od svinjskog buta uštrca i/ili utrlja.
Salted slices of pork fat, with or without skin, are massaged separately if used to make a decorative surface coating for the product.
Salamura se stavlja na kriške svinjske masti s kožom ili bez nje koje se sole zasebno ako se upotrebljavaju kao dekorativni sloj proizvoda.
After the raw materials have been salted and massaged, they are placed in oval or egg-shaped moulds in such a way that the fat, with or without skin, always provides the product with a decorative surface coating.
Nakon soljenja i trljanja sirovine proizvod se pakira u kalupe jajolikog ili ovalnog oblika, pri čemu se pazi na to da sloj masti na površini sirovine, s kožom ili bez nje, uvijek čini površinski dekorativni sloj proizvoda.
If slices of pork fat, with or without skin, are used to create a decorative surface coating for the product, the moulds are lined with massaged slices of fat and only then filled with trimmed sides of pork leg.
Ako se za površinski dekorativni sloj proizvoda upotrebljavaju kriške svinjske masti s kožom ili bez nje, kalupi se trebaju obložiti tim posoljenim kriškama prije nego što se u njih stave obrezane ruže od svinjskog buta.
This is followed by cooking in the moulds, which has the effect of pasteurisation.
Zatim slijedi kuhanje proizvoda u kalupima u svrhu pasterizacije.
After cooking, the products are removed from the moulds, smoked to achieve the characteristic taste, aroma and colour, and then cooled and packaged.
Nakon kuhanja proizvod se vadi iz kalupa i zatim izlaže dimu kako bi prije hlađenja i pakiranja dobio specifični okus, miris i boju.
It is also possible to complete the final production stage by baking the surface and treating the skin using various decorative techniques.
Gotov se proizvod također može izložiti konačnoj obradi koja se sastoji od površinskog izlaganja proizvoda vatri i obrade kože različitim dekorativnim tehnikama.
Products produced using whole boneless pork legs with fat cover with or without skin, and where appropriate trimmed sides of pork leg with fat cover with or without skin, may before cooking be formed into the prescribed shape with the aid of film which is removed from the product post-cooking.
Proizvodi koji se proizvode od cijelih svinjskih butova bez kosti i prekrivaju mašću s kožom ili bez nje, ili od ruža od svinjskih butova prekrivenih mašću s kožom ili bez nje, mogu se prije kuhanja oblikovati kao što je propisano s pomoću folije koja se nakon kuhanja uklanja.
In such cases, it is not necessary to use moulds.
U tom slučaju nije potrebno upotrijebiti kalupe.
Trimmed sides of pork leg (either whole or coarsely chopped), gelatine (powdered) and brine prepared from the ingredients listed below are used to produce tinned ‘Pražská šunka’.
„Pražská šunka” u konzervi proizvodi se od obrezane ruže od svinjskog buta (šunka, cijela ili grubo mljevena), želatine (u prahu) i salamure, koja se priprema od sastojaka navedenih u nastavku.
Trimmed sides of pork leg … 100,0 kg
Obrezane ruže od svinjskog buta … 100,0 kg
Powdered gelatine … 4,0 kg
Želatina u prahu … 4,0 kg
Brine (max. 14,3 kg):
Salamura (najviše 14,3 kg):
Water … max. 11,0 kg
Voda … najviše 11,0 kg
Nitrite curing mix … max. 2,8 kg
Mješavina za soljenje s nitritima … najviše 2,8 kg
Sugars … 0-0,5 kg
Šećeri … 0 – 0,5 kg
Flat, oval packaging made from materials suitable for sterilisation and ensuring the weight of the content of the completed product (approx. 0,454 kg), is used.
Upotrebljava se pakiranje plosnatog i ovalnog oblika, proizvedeno od odgovarajućih materijala za sterilizaciju, kojim se osigurava da masa gotovog proizvoda iznosi oko 0,454 kg.
The sides of pork leg, whole or coarsely ground, are massaged with brine.
U ruže od svinjskog buta, u komadu li grubo mljevene, utrlja se salamura.
After the muscle meat has been brined in this way, it is placed into vacuum-packaging on the bottom of which is an appropriate quantity of powdered gelatine.
Po završetku tog postupka proizvod se pakira u vakuumu, prije čega se na dno pakiranja rasprši odgovarajuća količina želatine u prahu.
After the packaging has been vacuum-sealed, the product is left to rest at a temperature of 5 °C for 12 hours.
Kad se pakiranje zapečati, proizvod se čuva na temperaturi od 5 °C tijekom 12 sati.
This is followed by sterilisation, during which a minimum heat effect corresponding to a temperature of 121 °C for 10 minutes must be achieved in all parts of the product.
Zatim slijedi faza sterilizacije u kojoj temperatura svih dijelova proizvoda mora iznositi barem 121 °C tijekom deset minuta.
After cooking, the product is cooled and stored dry at a temperature of 0–25 °C and a relative humidity of up to 85 %.
Nakon kuhanja proizvod se hladi i čuva na suhom na temperaturi od 0 do 25 °C i relativnoj vlažnosti od najviše 85 %.
It has a shelf-life of at least three years.
Rok trajanja iznosi najmanje tri godine.
The name ‘Pražská šunka’ has been used since the 1860s to denote one of the best-known food products originating in the Czech Republic, in particular Prague.
Naziv „Pražská šunka” upotrebljava se od 1860-ih godina za označivanje jednog od najpoznatijih prehrambenih proizvoda u Češkoj Republici i osobito u Pragu.
Historical sources show a product called ‘Pražská šunka’ to be connected with the name of František Zvěřina, who first produced it.
Prema nekim povijesnim izvorima, proizvod pod nazivom „Pražská šunka” povezuje se s imenom Františeka Zvěřine, koji je prvi proizveo taj proizvod.
Josef Jeřábek, a well-known Prague smoked-meats producer, took over the production of ‘Pražská šunka’ from František Zvěřina.
Nakon Františeka Zvěřine proizvodnju proizvoda „Pražská šunka” preuzeo je Josef Jeřábek, poznati praški proizvođač dimljenog mesa.
In Brno, it was made by the smoked-meats producer Jebavý, in Hradec Králové by the smoked-meats producer Hutla, and in Pardubice by the smoked-meats producer Sochor, and it was being made by many other smoked-meats producers by the end of the 19th century.
Do kraja 19. stoljeća taj je proizvod proizvodio velik broj proizvođača dimljenog mesa.
Figuratively speaking, the ‘Pražská šunka’ made by Zvěřina was the ancestor of all the others.
Slikovitije rečeno, može se reći da je proizvod Zvěřine „Pražská šunka” bio predak svih ostalih proizvoda.
Industrial-scale production of ‘Pražská šunka’ was started by Antonín Chmel, who established his firm at U Zvonařky in Prague in 1879.
Antonín Chmel pokrenuo je industrijsku proizvodnju proizvoda „Pražská šunka” kad je 1879. osnovao poduzeće u Pragu u postrojenju U Zvonařky.
Besides ‘Pražská šunka’, his flagship product, he also produced a wide range of smoked-meat products which quickly gained a reputation in Prague and other towns, especially spa towns, and eventually in a number of European countries.
„Pražská šunka” bio je njegov vodeći proizvod, ali je proizvodio i široki spektar proizvoda od dimljenog mesa koji su brzo stekli dobar ugled u Pragu i drugim gradovima, osobito gradovima s toplicama, a zatim i u određenim europskim zemljama.
However, his most commercially successful product was ‘Pražská šunka’, which soon even found its way onto markets overseas.
Međutim, najveći komercijalni uspjeh postigao je proizvod „Pražská šunka”, koji se brzo našao i na prekomorskim tržištima.
After the Second World War, the firm was nationalised and a number of other production plants in Prague were gradually amalgamated with it.
Nakon Drugog svjetskog rata poduzeće je nacionalizirano te mu se malo po malo pripojilo nekoliko drugih praških proizvodnih postrojenja.
It was during this period that other variants of ‘Pražská šunka’ came into being in the form of semi-preserved or tinned ham made from pork-leg muscle meat.
U tom su razdoblju nastale i druge varijante proizvoda „Pražská šunka” u obliku šunke u konzervi ili polukonzervirane šunke koja se priprema od mesa svinjskog buta.
In 1977, the U Zvonařky plant and all of its employees and resources were absorbed into the newly built meat-industry combine Masokombinát Praha jih – Písnice.
Postrojenje „U Zvonařky”, zajedno sa svim zaposlenicima i resursima, pripojilo se 1977. novom kombinatu proizvodnje mesa Masokombinát Praha jih – Písnice.
The advent of new curing technologies saw the introduction of brine-spraying, with or without subsequent massaging, in the production of ‘Pražská šunka’.
S dolaskom novih tehnika soljenja u postupak proizvodnje proizvoda „Pražská šunka” uvedena je tehnika uštrcavanja salamure, nakon koje u određenim slučajevima slijedi trljanje.
During the post-1989 privatisation period, the meat-industry plant at Písnice closed down, but the production of ‘Pražská šunka’ on the bone continued at a number of other production facilities across the Czech Republic.
Tijekom razdoblja privatizacije nakon 1989. zatvoreno je postrojenje za proizvodnju mesa Pisnice, ali se „Pražská šunka” s kosti nastavila proizvoditi u nekoliko drugih proizvodnih pogona u Češkoj Republici.
The basis for the production of ‘Pražská šunka’ originally lay in the selection of the raw materials and the method of curing.
Proizvodnja proizvoda „Pražská šunka” izvorno se temelji na odabiru sirovina i metodi soljenja.
The raw materials used were pork legs from lightweight pigs, which is also why the current recipe specifies a maximum weight of 10 kg.
Kao sirovine u to su se doba upotrebljavali butovi (šunka) lakih svinja pa je i prema današnjem receptu masa ograničena na 10 kg.
Another distinguishing feature of the production process, which has been passed down from one generation to the next, is that the pork leg is given the ‘Prague cut’.
Još jedno specifično svojstvo postupka proizvodnje, koje se prenosilo iz generacije u generaciju, način je na koji se svinjski butovi režu, a to je takozvani „praški” način.
Chilled pork legs were cured by rubbing the surface of the meat, in particular the skin, thoroughly with a nitrate curing mix containing a small amount of sugar.
Hladni su se svinjski butovi solili na način da se površinski sloj mesa, osobito koža, temeljito trljao mješavinom za soljenje koja je sadržavala malo šećera.
The bottom of the curing pot was lightly salted and the pork legs were placed skins down.
Dno posude za soljenje bilo je blago posoljeno, a svinjski su se butovi u nju odlagali kožom okrenutom prema dnu.
Boiled and refrigerated nitrate brine, again containing a small amount of sugar, would be poured over the hams, which would then be weighted down.
Šunke su se prelile prokuhanom i zatim ohlađenom salamurom na bazi nitritne soli kojoj je dodano malo šećera, a zatim su se stavile pod teret.
After sensory quality control, the hams would be soaked for several hours in lukewarm water and then left to dry.
Nakon provedbe nadzora organoleptičke kvalitete šunke su se nekoliko sati namakale u mlakoj vodi i zatim ostavile da se osuše.
This was followed by the final process, namely the removal of the pelvic bone, the scraping of the surface of the skin and the binding of the shank so that its shape would not be damaged by cooking.
Završna faza postupka sastojala se od odstranjivanja zdjeličnih kosti, struganja površine kože i vezivanja koljenice na način da ne promijeni oblik tijekom kuhanja.
The hams were always hung in a heated smokehouse.
Šunke su se uvijek vješale u grijanim pušnicama.
Smoking comprised two stages: firstly drying over a brightly burning fire, and secondly flavouring and colouring with the aid of moistened hardwood sawdust.
Dimljenje se sastojalo od dvije faze: prva je faza bila sušenje na visokoj vatri, a druga je faza bila aromatiziranje i bojenje pomoću vlažne piljevine od tvrdog drva.
The hams were usually smoked slowly for 8-12 hours.
Šunke su se obično polako dimile 8 do 12 sati.
The hams would then be scalded in boiling water and cooked.
Zatim su se ošurile vrelom vodom i skuhale.
They would then be cooled by soaking them in cold water.
Naposljetku su se ohladile umakanjem u hladnu vodu.
It was produced by Antonín Chmel at U Zvonařky in Prague and by Josef Beránek at Beránkové podniky, his firm's plant.
Proizvodili su ga Antonín Chmel u Pragu u postrojenju U Zvonařky i Josef Beránek u postrojenju Beránkové podniky.