natgillin/translations-raw huggingface dataset:
The Scientific Committee on Food assessed the information on the safety of erythritol and expressed its opinion on 5 March 2003.
Znanstveni odbor za prehrano je ocenil informacije o varnosti eritritola in podal svoje mnenje 5. marca 2003.
The Committee concluded that the use of erythritol as a food additive is acceptable.
Sklenil je, da je uporaba eritritola kot aditiva za živila sprejemljiva.
The Committee also notes that erythritol has a laxative effect, but at a higher dose than other polyols.
Odbor tudi poudarja, da ima eritritol laksativni učinek, vendar v večjih odmerkih kot drugi polioli.
Erythritol has many technological non‐sweetening properties that are important in a wide range of foods, from confectionery to dairy products.
Eritritol ima veliko tehnoloških lastnosti, ki niso povezane s sladkanjem in so pomembne v raznovrstnih živilih, od sladkornih izdelkov do mlečnih izdelkov.
These include functions such as flavour enhancer, carrier, humectant, stabiliser, thickener, bulking agent and sequestrant.
Te vključujejo funkcionalne lastnosti kot ojačevalci arome, nosilci, sredstva za ohranjanje vlage, stabilizatorji, sredstva za zgostitev (gostila), sredstva za povečanje prostornine in sredstva proti sprijemanju.
It is necessary to permit the use of erythritol in the same food applications as the other currently permitted polyols.
Uporaba eritritola, ki je enaka uporabi drugih trenutno dovoljenih poliolov v živilih, mora biti dovoljena.
In addition, it is necessary to amend Directive 94/35/EC, as erythritol can also be used for sweetening purposes like the other currently permitted polyols.
Hkrati je treba spremeniti Direktivo 94/35/ES, ker se eritritol lahko uporablja tudi za sladkanje, tako kot drugi trenutno dovoljeni polioli.
The Scientific Committee on Food assessed the information on the safety of soybean hemicellulose and expressed its opinion on 4 April 2003.
Znanstveni odbor za prehrano je ocenil informacije o varnosti hemiceluloze iz soje in podal svoje mnenje 4. aprila 2003.
The Committee concluded that the use of soybean hemicellulose is acceptable in certain foods in respect of which the request was made and at certain inclusion levels.
Sklenil je, da je uporaba hemiceluloze iz soje v nekaterih živilih, za katere je bila podana zahteva, in na nekaterih stopnjah vključitve sprejemljiva.
It is therefore appropriate to permit such use for certain purposes.
Primerno je torej, da se dovoli taka uporaba za določene namene.
In order to facilitate matters for allergy sufferers, however, such use should not be permitted for unprocessed foods in which soybean is not expected to be found.
V dobro ljudi z alergijami pa taka uporaba ne bi smela biti dovoljena za nepredelana živila, v katerih soja ni pričakovana.
At all events, consumers should be informed when products contain hemicellulose derived from soybean in accordance with the provisions of Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs.
V vsakem primeru bi potrošniki morali biti obveščeni, če izdelek vsebuje hemicelulozo iz soje, v skladu z določbami Direktive 2000/13/ES Evropskega parlamenta in Sveta z dne 20. marca 2000 o približevanju zakonodaje držav članic o označevanju, predstavljanju in oglaševanju živil.
EFSA assessed the information on the safety of ethyl cellulose and expressed its opinion on 17 February 2004.
EFSA je ocenila informacije o varnosti etil celuloze in podala svoje mnenje 17. februarja 2004.
EFSA decided to include ethyl cellulose in the group ADI ‘not specified’ for modified celluloses established by the Scientific Committee on Food.
Odločila se je, da vključi etil celulozo v skupino SDV „ni določen“ za predelane celuloze, ki jo je ustanovil Znanstveni odbor za prehrano.
The main application of ethyl cellulose is in food supplements and encapsulated flavourings.
Etil celuloza se največ uporablja v prehranskih dopolnilih in aromah v ovoju.
The use of ethyl cellulose should therefore be permitted in a way similar to that for other celluloses.
Zato bi uporaba etil celuloze morala biti dovoljena na podoben način kot za druge celuloze.
EFSA assessed the information on the safety of pullulan and expressed its opinion on 13 July 2004.
EFSA je ocenila podatke o varnosti pululana in podala svoje mnenje 13. julija 2004.
EFSA found the use of pullulan acceptable in the coating of food supplements that are in the form of capsules and tablets as well as in breath fresheners in the form of films.
Ugotovila je, da je uporaba pululana za obloge prehranskih dopolnil v obliki kapsul in tablet sprejemljiva kakor tudi za osveževalce daha v obliki lističev.
It is therefore appropriate to permit these uses.
Zato je primerno dovoliti uporabo v te namene.
EFSA assessed the information on the safety of tertiary butyl hydroquinone (TBHQ) and expressed its opinion on 12 July 2004.
EFSA je ocenila podatke o varnosti terciarnega butil-hidrokinona (TBHQ) in 12. julija 2004 podala svoje mnenje.
EFSA established an ADI of 0 to 0,7 mg/kg body weight for this antioxidant and found that its use would be acceptable in certain foodstuffs at certain inclusion levels.
Določila je SDV, ki za ta antioksidant znaša 0–0,7 mg/kg telesne teže, in ugotovila, da je njegova uporaba v nekaterih živilih pri določenih stopnjah vključitve sprejemljiva.
It is therefore appropriate to permit this additive.
Zato je primerno dovoliti uporabo tega aditiva.
The Scientific Committee on Food assessed the information on the safety of starch aluminium octenyl succinate and expressed its opinion on 21 March 1997.
Znanstveni odbor za živila je ocenil podatke o varnosti aluminijevega oktenilsukcinata škroba in 21. marca 1997 podal svoje mnenje.
The Committee found that the use of this additive as a component of micro encapsulated vitamins and carotenoids may be regarded as acceptable.
Odbor je ugotovil, da se uporaba tega aditiva kot sestavine vitaminov in karotenoidov v mikro kapsulah lahko šteje za sprejemljivo.
It is therefore appropriate to permit this use.
Zato je primerno dovoliti uporabo v ta namen.
During the manufacture of sour milk cheese, E 500ii sodium hydrogen carbonate is added to the pasteurised milk in order to buffer the acidity caused by the lactic acid to an appropriate pH value, thereby creating the necessary growth conditions for the ripening cultures.
Med proizvodnjo sira, narejenega s kislinsko koagulacijo, je E 500ii Na hidrogen karbonat dodan siru, narejenem s kislinsko koagulacijo, z namenom, da se mlečna kislina puferira do ustrezne pH vrednosti in se tako ustvarijo nujne razmere za razvoj kultur zorenja.
It is, therefore, appropriate to permit the use of sodium hydrogen carbonate in sour milk cheese.
Zato je primerno, da se dovoli uporabo Na hidrogen karbonata v siru, narejenem s kislinsko koagulacijo.
Currently, the use of a mixture of sorbates (E 200, E 202 and E 203) and benzoates (E 210 to E 213) is authorised in cooked shrimps for preservation.
Trenutno je dovoljena uporaba zmesi sorbatov (E 200, E 202 in E 203) in benzoatov (E 210 do E 213) pri kuhanih kozicah za konzerviranje.
It is appropriate to extend that authorisation to its use in all cooked crustaceans and molluscs.
Primerno je, da se to dovoljenje za uporabo razširi pri vseh kuhanih rakih in mehkužcih.
E 551 silicon dioxide is permitted as a carrier for food colours at the maximum level of 5 %.
E 551 silicijev dioksid je dovoljen kot nosilec za barvila živil pri najvišji stopnji 5 %.
The use of silicon dioxide as a carrier for food colours E 171 titanium dioxide and E 172 iron oxides and hydroxides should also be permitted at the level of maximum 90 % relative to the pigment.
Treba je tudi dovoliti uporabo silicijevega dioksida kot nosilca za barvila živil E 171 titanov dioksid in E 172 železove okside in hidrokside pri stopnji največ 90 % glede na barvilo.
Directive 95/2/EC limits the use of additives listed in Annex I to that Directive in traditional French bread ‘Pain courant français’.
Direktiva 95/2/ES omejuje uporabo aditivov, navedenih v Prilogi I k tej direktivi, za tradicionalni francoski kruh „Pain courant français“.
The same limitation should apply to similar traditional Hungarian bread.
Isto omejitev je treba uporabiti za podobni tradicionalni madžarski kruh.
It is also appropriate to authorise use of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium disodium EDTA (E 385) in Hungarian liver patés.
Prav tako je primerno, da se dovoli uporaba askorbinske kisline (E 300), natrijevega askorbata (E 301) in kalcijevega dinatrija EDTA (E 385) v madžarskih jetrnih paštetah.
It is necessary to update the current provisions regarding the use of sulphites (E 220 to E 228) in cooked crustaceans, table grapes and lychees.
Treba je posodobiti trenutne določbe glede uporabe sulfitov (E 220 do E 228) v kuhanih rakih, namiznem grozdju in ličiju.
In accordance with a request from a Member State and the opinion of the Scientific Committee on Food of 5 March 2003, 4-hexylresorcinol, which was authorised at national level under Directive 89/107/EEC, should be authorised at Community level.
V skladu z zahtevo države članice in mnenjem Znanstvenega odbora za prehrano z dne 5. marca 2003 bi moral biti 4-heksilresorcinol, ki je dovoljen na nacionalni ravni na podlagi Direktive 89/107/EGS, dovoljen na ravni Skupnosti.
The terminology used in Directive 95/2/EC should be adapted to take into account Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses [8], Directive 2002/46/EC of the European Parliament and of the Council of 10 June 2002 on the approximation of the laws of the Member States relating to food supplements [9] and Commission Directive 1999/21/EC of 25 March 1999 on dietary foods for special medical purposes [10].
Terminologija, uporabljena v Direktivi 95/2/ES, bi morala biti prilagojena tako, da se upošteva Direktivo Sveta 89/398/EGS z dne 3. maja 1989 o približevanju zakonodaje držav članic, ki se nanaša na živila za posebne prehranske namene [8], Direktivo 2002/46/ES Evropskega parlamenta in Sveta z dne 10. junija 2002 o približevanju zakonodaje držav članic o prehranskih dopolnilih [9] in Direktivo Komisije 1999/21/ES z dne 25. marca 1999 o živilih za posebne zdravstvene namene [10].
Directives 95/2/EC and 94/35/EC should, therefore, be amended accordingly,
Direktivi 95/2/ES in 94/35/ES je zato primerno ustrezno spremeniti –
Directive 95/2/EC is hereby amended as follows:
Direktiva 95/2/ES se spremeni:
Article 1(3)(c) shall be replaced by the following:
Člen 1(3)(c) se nadomesti z naslednjim:
“carriers”, including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or flavouring without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;’;
‚nosilci‘, vključno z nosilnimi topili, so snovi, ki se uporabljajo za raztapljanje, razredčevanje, razprševanje ali kako drugo fizikalno spremembo aditiva ali arome, ne da bi se s tem spremenila njena funkcija (in ne da bi imeli sami kakršen koli tehnološki učinek), predvsem z namenom olajšanja ravnanja z njo, njene uporabe in rabe;“.
in Article 3(2) ‘weaning foods’ shall be replaced by ‘processed cereal-based foods and baby foods’;
V členu 3(2) se „hrana za dojenčke“ nadomesti z „živila na osnovi žit ter živila za dojenčke in male otroke“.
the Annexes shall be amended in accordance with Annex I to this Directive.
Priloge se spremenijo v skladu s Prilogo I k tej direktivi.
The Annex to Directive 94/35/EC shall be amended in accordance with Annex II to this Directive.
Priloga k Direktivi 94/35/ES se spremeni v skladu s Prilogo II k tej direktivi.
Member States shall bring into force by 15 February 2008 the laws, regulations and administrative provisions necessary to comply with this Directive in order to:
Države članice sprejmejo zakone in druge predpise, potrebne za uskladitev s to direktivo, do 15. februarja 2008, z namenom:
permit trade in and the use of products complying with this Directive by 15 February 2008;
dovoliti promet s proizvodi in njihovo uporabo, ki so v skladu s to direktivo, do 15. februarja 2008;
prohibit trade in and use of products which do not comply with this Directive by 15 August 2008.
prepovedati promet s proizvodi in njihovo uporabo, ki niso v skladu s to direktivo, do 15. avgusta 2008.
However, products placed on the market or labelled before 15 August 2008 which do not comply with this Directive may be marketed until stocks are exhausted.
Vendar so proizvodi, dani v promet ali označeni pred 15. avgustom 2008, ki niso v skladu s to direktivo, lahko dani v promet do porabe zalog.
Member States shall forthwith communicate to the Commission the text of such laws, regulations and administrative provisions, together with a correlation table between them and this Directive.
Države članice Komisiji nemudoma sporočijo besedilo teh predpisov, skupaj s korelacijsko tabelo med določbami teh predpisov in določbami te direktive.
When Member States adopt the laws, regulations and administrative provisions referred to in paragraph 1, they shall contain a reference to this Directive or be accompanied by such a reference on the occasion of their official publication.
Države članice se v sprejetih zakonih in drugih predpisih iz odstavka 1 sklicujejo na to direktivo ali pa sklic nanjo navedejo ob njihovi uradni objavi.
Done at Strasbourg, 5 July 2006.
V Strasbourgu, 5. julija 2006
OJ C 255, 14.10.2005, p. 59.
UL C 255, 14.10.2005, str. 59.
Opinion of the European Parliament of 26 October 2005 (not yet published in the Official Journal).
Mnenje Evropskega parlamenta z dne 26. oktobra 2005 (še ni objavljeno v Uradnem listu).
Council Decision of 2 June 2006.
Sklep Sveta z dne 2. junija 2006.
Directive as last amended by Directive 2003/114/EC (OJ L 24, 29.1.2004, p. 58).
Direktiva, kakor je bila nazadnje spremenjena z Direktivo 2003/114/ES (UL L 24, 29.1.2004, str. 58).
OJ L 237, 10.9.1994, p. 3.
UL L 237, 10.9.1994, str. 3.
Directive as last amended by Directive 2003/115/EC (OJ L 24, 29.1.2004, p. 65).
Direktiva, kakor je bila nazadnje spremenjena z Direktivo 2003/115/ES (UL L 24, 29.1.2004, str. 65).
OJ L 118, 23.4.2004, p. 70.
UL L 118, 23.4.2004, str. 70.
The Annexes to Directive 95/2/EC are amended as follows:
Priloge k Direktivi 95/2/ES se spremenijo, kakor sledi:
in the introductory note, the following note is added:
v uvodnem besedilu se doda naslednja opomba:
The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Directive, as jelly confectionery of a firm consistence, contained in semi-rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth.’;
Snovi, naštete pod E 400, E 401, E 402, E 403, E 404, E 406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 in E 440, se ne sme uporabljati v žele dražejih, ki so v tej direktivi opredeljeni kot žele sladkorni izdelki iz želeja čvrste konsistence, v obliki poltrdih bonbonov ali mini kapsul, ki se jih zaužije z enim grižljajem s pritiskom na bonbon ali mini kapsulo, ki sladkorni izdelek iztisne v usta.“;
in the table, the following row is inserted:
v preglednici se vstavi naslednja vrstica:
Ethyl cellulose’;
Etil celuloza“;
the row for ‘ripened cheese’ is replaced by the following:
vrstica za „zorjeni sir“ se nadomesti z naslednjim:
‘Ripened cheese
„Zorjeni sir
E 170 Calcium carbonate
E 170 Ca karbonat
E 504 Magnesium carbonates
E 504 Mg karbonat
E 509 Calcium chloride
E 509 Ca klorid
E 575 Glucono-delta-lactone
E 575 glukono-delta-lakton
E 500ii Sodium hydrogen carbonate
E 500ii Na hidrogen karbonat
quantum satis (only for sour milk cheese)’;
quantum satis (samo za sir, ki je narejen s kislinsko koagulacijo)“;
in the row for ‘Pain courant français’ after the words ‘Pain courant français’ the following words are added: ‘Friss búzakenyér, fehér és félbarna kenyerek’;
v vrstici za „Pain courant français“ se za besedami „Pain courant français“ dodajo naslednje besede: „Friss búzakenyér, fehér és félbarna kenyerek“;
in the row for ‘Foie gras, foie gras entier, blocs de foie gras’ after the words ‘Foie gras, foie gras entier, blocs de foie gras’ the following words are added: ‘Libamáj, libamáj egészben, libamáj tömbben’;
v vrstici za „Foie gras, foie gras entier, blocs de foie gras“ se za besedami „Foie gras, foie gras entier, blocs de foie gras“ dodajo naslednje besede: „Libamáj, libamáj egészben, libamáj tömbben“.
Part A is amended as follows:
del A se spremeni, kakor sledi:
in the table ‘Sorbates, benzoates and p-hydroxybenzoates’, the rows for ‘E 216 Propyl p-hydroxybenzoate’ and ‘E 217 Sodium propyl p‐hydroxybenzoate’ are deleted;
v preglednici „Sorbati, benzoati in p-hidroksibenzoati“ se črtata vrstici za „E 216 propil p-hidroksibenzoat“ in „E 217 Na propil p-hidroksibenzoat“;
the table for foodstuffs is amended as follows:
razpredelnica za živila se spremeni na naslednji način:
the following rows are deleted:
črtajo se naslednje vrstice:
‘Shrimps, cooked
„Kuhani rakci
Crayfish tails, cooked, and pre‐packed marinated cooked molluscs
Kuhani repi, in predpakirani marinirani kuhani mehkužci
Liquid dietary food supplements
Prehranska dopolnila v tekoči obliki
the following rows are added:
dodata se naslednji vrstici:
‘Crustaceans and molluscs, cooked
„Kuhani raki in mehkužci
Food supplements as defined in Directive 2002/46/EC [1] supplied in liquid form
Dopolnila k dnevni prehrani v tekoči obliki, kakor so opredeljena v Direktivi 2002/46/ES [1]
the words ‘Dietetic food intended for special medical purposes ’ are replaced by the words ‘Dietary foods for special medical purposes as defined in Directive 1999/21/EC(b) in Part B the table for foodstuffs is amended as follows:
besedilo „Dietetična živila za posebne zdravstvene namene“ se nadomesti z besedilom „Dietetična živila za posebne zdravstvene namene, kakor so opredeljena v Direktivi 1999/21/ES;(b) v delu B se razpredelnica za živila spremeni, kakor sledi:
the row for ‘crustaceans and cephalopods’ is replaced by the following:
vrstica za „Raki in glavonožci“ se spremeni, kakor sledi:
‘Crustaceans and cephalopods:
„Raki in glavonožci:
fresh, frozen and deep-frozen
sveži, zamrznjeni in globoko zamrznjeni raki
crustaceans, Penaeidae, Solenoceridae, Aristaeidae family:
kozice iz družine Paneidae, Solenceridae, Aristeidae:
up to 80 units
do 80 enot
between 80 and 120 units
med 80 in 120 enot
over 120 units
nad 120 enot
Crustaceans and cephalopods
Raki in glavonožci:
cooked
kuhani
cooked crustaceans, Penaeidae, Solenoceridae, Aristaeidae family:
kuhane kozice iz družine Paneidae, Solenceridae, Aristeidae:
the entry ‘Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)’ is replaced by ‘Starches (excluding starches in infant formulae, follow-on formulae and processed cereal‐based foods and baby foods)’;
vnos „Škrobi (razen škrobov za hrano za dojenčke, ki se jih odvaja od dojenja, ter hrane za dojenčke in male otroke)“ se nadomesti s „Škrobi (razen škrobov v formulah za dojenčke in male otroke, nadaljevalnih formulah in živilih na osnovi žit ter živilih za dojenčke in male otroke)“,
Fresh lychees
Svež liči
10 (measured on edible parts)’;
10 (teža užitnega dela)“;
in Part C the table for E 249, E 250, E 251 and E 252 is replaced by the following:
v delu C se vrstice za E 249 in E 250 ter vrstice za E 251 in E 252 nadomestijo z naslednjim:
1 Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components.
1 Mesne izdelke se potopi v razsolico, ki vsebuje nitrite in/ali nitrate, sol in druge sestavine.
The meat products may undergo further treatments e.g. smoking.
Mesne izdelke se lahko nadalje predela, npr. s prekajevanjem.
Meat is injected with curing solution followed by immersion curing for 3 to 10 days.
V meso se vbrizga razsolica, nato sledi mokro razsoljevanje, ki traja 3 do 10 dni.
The immersion brine solution also includes microbiological starter cultures.
Razsolica prav tako vsebuje mikrobiološke starter kulture.
Immersion cured for 3 to 5 days.
Mokro razsoljevanje, ki traja 3 do 5 dni.
Product is not heat-treated and has a high water activity.
Izdelek ni toplotno obdelan in ima visoko vodno aktivnost.
Immersion cured for at least 4 days and pre-cooked.
Mokro razsoljevanje, ki traja vsaj 4 dni, in predkuhanje.
Meat is injected with curing solution followed by immersion curing.
V meso se vbrizga razsolica, nato sledi mokro razsoljevanje.
Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.
Soljenje traja 14 do 21 dni, sledi zorenje s hladnim prekajevanjem, ki traja 4 do 5 tednov.
Immersion cured for 4 to 5 days at 5 to 7 oC, matured for typically 24 to 40 hours at 22 oC, possibly smoked for 24 hrs at 20 to 25 oC and stored for 3 to 6 weeks at 12 to 14 oC.
Mokro razsoljevanje, ki traja 4 do 5 dni pri 5 do 7 oC, zorenje, ki traja običajno 24 do 40 ur pri 22 oC, možno prekajevanje, ki traja 24 ur pri 20 do 25 oC, in shranjevanje, ki traja 3 do 6 tednov pri 12 do 14 oC.
Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation.
Čas razsoljevanja je odvisen od oblike in teže mesnih kosov in traja približno 2 dni/kg, nato sledi stabilizacija/zorenje.
2 Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation.
2 Postopek suhega razsoljevanja zajema nanos razsola, ki vsebuje nitrite in/ali nitrate, sol in druge sestavine, na površino mesa, nato sledi stabilizacija/zorenje.
Dry curing followed by maturation for at least 4 days.
Suho razsoljevanje, ki mu sledi vsaj 4 dnevno zorenje.
Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.
Suho razsoljevanje s stabilizacijskim časom najmanj 10 dni in časom zorenja več kot 45 dni.
Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months.
Suho razsoljevanje, ki traja 10 do 15 dni, nato sledita stabilizacija, ki traja od 30 do 45 dni, in zorenje, ki traja vsaj 2 meseca.
Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.
Suho razsoljevanje, ki traja 3 dni + 1 dan/kg, nato sledijo odležanje, ki traja 1 teden, ter staranje in zorenje, ki trajata od 45 dni do 18 mesecev.
Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation.
Čas razsoljevanja je odvisen od oblike in teže mesnih kosov in traja približno 10 do 14 dni, nato sledi stabilizacija/zorenje.
3 Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking.
3 Kombinirana uporaba mokrega in suhega razsoljevanja, ali kadar je nitrit in/ali nitrat dodan sestavljenemu izdelku ali kadar se razsolica vbrizga v izdelek pred kuhanjem.
The products may undergo further treatments e.g. smoking.
Izdelke se lahko nadalje predela, npr. s prekajevanjem.
Dry curing and immersion curing used in combination (without injection of curing solution).
Kombinirana uporaba suhega in mokrega razsoljevanja (brez vbrizganja razsolice).
Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.
Čas razsoljevanja je odvisen od oblike in teže mesnih kosov in traja približno 14 do 35 dni, nato sledi stabilizacija/zorenje.
Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.
Vbrizganje razsolice, nato po najmanj 2 dneh sledi kuhanje v vreli vodi, ki traja do 3 ur.