natgillin/translations-raw huggingface dataset:
Whether the name
„Pražská šunka“ s kostjo se od drugih šunk s kostjo razlikuje zlasti po načinu izbire in predelave osnovne surovine.
☒ has been traditionally used to refer to the specific product;
Druga značilna lastnost proizvoda „Pražská šunka“ s kostjo je razmerje med svinjskim stegnom in slanico med proizvodnjo, ki omogoča, da se doseže vsebnost čistih mišičnih beljakovin v končnem proizvodu, zaradi česar spada ta proizvod v kategorijo najbolj kakovostnih šunk.
☐ identifies the traditional character or specific character of the product.
Poleg tega se „Pražská šunka“ s kostjo od večine tradicionalno sušenih šunk s kostjo razlikuje tudi po proizvodnem procesu, ki vključuje kuhanje in nato dimljenje.
The traditional name ‘Pražská šunka’ does not express the specific character of the product or link the product's specific character to its provenance or agricultural origin, but is specific in itself, as it is internationally associated with a renowned meat product having a characteristic shape and taste.
Fizikalne značilnosti:
DESCRIPTION
skupna teža proizvoda ne presega 10 kg;
Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product's specific character (Article 7(2) of this Regulation)
ohrani se izvirna oblika svinjskega stegna, ki je odrezano na praški način (bočni deli in križne kosti, vključno z repom in medenično kostjo, se odstranijo iz celotne šunke s kostjo, ki vključuje tudi kračo, vendar ne vključuje noge); slanina je zaobljeno spodrezana od konca ledij).
‘Pražská šunka’ on the bone
Kemijske lastnosti (lastnosti so navedene na osnovi opravljenih vzorcev po odstranitvi kosti iz proizvoda):
‘Pražská šunka’ on the bone differs from other bone-in hams in particular in terms of the way in which the basic raw material is selected and processed.
vsebnost čistih mišičnih beljakovin (ne vključuje beljakovin vezivnega tkiva in beljakovin rastlinskega izvora) je najmanj 16 % teže.
Another characteristic feature of ‘Pražská šunka’ on the bone is the pork leg (ham) to brine ratio during production, which makes it possible to achieve a pure muscle protein content in the finished product corresponding to the highest-quality category of ham.
Površinski sloj proizvoda, ki ga sestavljata slanina in koža, ni vključen v vzorec za analizo;
Moreover, the production process involves cooking and smoking, which also distinguishes ‘Pražská šunka’ on the bone from a great many traditional dried bone-in hams.
vsebnost soli znaša največ 3 % teže;
Physical properties:
vsebnost maščob znaša največ 15 % teže.
Product having an overall weight not exceeding 10 kg.
Homogenizirani površinski sloj proizvoda je vključen v vzorec za analizo.
The original shape of the pork leg, 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), is maintained.
Organoleptične značilnosti:
Chemical properties (parameters are established on the basis of samples analysed following the removal of bones from the product):
zunanji videz in barva: del, prekrit s kožo, je zlatorjav.
Pure muscle protein content (excluding connective tissue proteins and plant proteins): min.
Drugi deli površine, ki niso prekriti s kožo, imajo svetlejši sloj slanine, ki je rumenkaste do zlate barve, barva mišičnine svinjskega stegna pa je na površini zlatorjava do temno rjava;
16 % by weight.
videz in barva v prerezu: mišičnina v rezinah šunke je meseno rožnata;
The product's surface coating, composed of fat and skin, is not homogenised into the sample to be analysed;
okus in aroma: značilna okus in vonj kuhane in dimljene šunke ter ustrezno slan okus;
Salt content: max.
čvrstost: proizvod je trden in kompakten.
3 % by weight.
Tanko narezan proizvod je mehek na ugriz.
Fat content: max.
„Pražská šunka“ brez kosti
15 % by weight.
„Pražská šunka“ brez kosti se od drugih mesnih proizvodov iz te kategorije razlikuje zlasti po načinu proizvodnje, saj spada v kategorijo najkakovostnejših šunk, ki so proizvedene iz razkoščenega svinjskega stegna ali iz obrezanih kosov svinjskega stegna in po kuhanju tudi dimljene.
The product's surface coating is homogenised into the sample to be analysed.
Druga značilna lastnost je prisotnost dekorativnega sloja, ki vsebuje tanko plast slanine ali slanine in kože.
Organoleptic characteristics:
Posebnost končnega proizvoda je tudi njegova značilna ovalna ali valjasta oblika.
External appearance and colour: the side covered with skin is golden yellow.
proizvod ima značilno ovalno ali valjasto obliko;
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.
gre za šunko najvišje kakovosti, ki je proizvedena iz razkoščenega svinjskega stegna, pokrita s slojem slanine s kožo ali brez nje; ali iz očiščenih kosov svinjskega stegna, pokritih z nasoljenim slojem slanine s kožo ali brez nje; ali iz kosov svinjskega stegna, pokritih s slojem slanine s kožo ali brez nje.
Appearance and colour in cross-section: the muscle meat is meaty pink when sliced.
Kemijske značilnosti:
Taste and smell: a distinctive taste and smell of cooked and smoked ham, appropriately salty taste.
vsebnost čistih mišičnih beljakovin, soli in maščob: glej kemijske lastnosti proizvoda „Pražská šunka“ s kostjo.
Consistency: firm and compact.
zunanji videz in barva: del, prekrit s kožo in slanino, je zlatorjave barve.
The product is tender to the bite when thinly sliced.
Če je površina pokrita le s slojem slanine brez kože, je svetlejša, rahlo rumenkaste do zlate barve;
Boneless ‘Pražská šunka’
videz in barva rezine, okus in vonj, čvrstost: glej organoleptične lastnosti proizvoda „Pražská šunka“ s kostjo.
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.
Konzervirana „Pražská šunka“
Another distinctive characteristic is the presence of a decorative surface coating, consisting of a thin layer of pork fat or fat and skin.
Konzervirana „Pražská šunka“ se od drugih mesnih proizvodov iz te kategorije razlikuje zlasti po uporabljenih surovinah, saj gre za šunko najvišje kakovosti, proizvedeno iz obrezanih kosov svinjskega stegna, ki so lahko celi ali grobo mleti.
The finished product's typical egg-like or oval shape is another distinguishing feature.
Nadaljnja značilnost proizvoda je tanka plast aspika med šunko in embalažo.
The product typically has an egg-like or oval shape.
Konzervirana „Pražská šunka“ se od drugih konzerviranih mesnih proizvodov loči po značilni ploščato ovalni obliki embalaže.
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;
proizvod ima značilno ploščato ovalno obliko, njegove mere pa ustrezajo meram embalaže, ki zagotavlja, da končni proizvod v njej tehta približno 0,454 kg;
Chemical properties:
med pakiranjem je v surovinah vsaj 87 % mesa.
Pure muscle protein, salt and fat content: see chemical properties for ‘Pražská šunka’ on the bone.
Aspik, ki prekriva proizvod, ni vključen v vzorec za analizo;
External appearance and colour: the side covered with fat and skin is golden yellow.
vsebnost maščob znaša največ 4 % teže.
If the surface is covered only with fat, without skin, the surface is in lighter shades from yellowish to gold.
Aspik, ki homogenizirano prekriva proizvod, je vključen v vzorec za analizo;
Appearance and colour in cross-section, taste and smell, consistency: see organoleptic properties for ‘Pražská šunka’ on the bone:
vsebnost aspika: največ 36 % teže.
Tinned ‘Pražská šunka’
proizvod je v nepredušno zaprti embalaži in ohranja komercialno sterilnost.
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.
Med embalažo in proizvodom je gladek zlatorjav sloj aspika;
Another characteristic feature of the product is the presence of a thin layer of aspic between the ham and the packaging.
videz in barva v prerezu: šunka je meseno rožnate barve.
However, what distinguishes tinned ‘Pražská šunka’ from other tinned meats is the typical flat oval shape of its packaging.
Dovoljene so posamezne majhne luknje, zapolnjene z aspikom;
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;
okus in aroma: značilna okus in vonj kuhane šunke ter ustrezno slan okus;
When placed into the packaging, meat accounts for at least 87 % of the raw material input weight.
Opis metode proizvodnje proizvoda, za katerega se uporablja ime iz točke 1, ki jo morajo proizvajalci upoštevati, po potrebi vključno z vrsto in značilnostmi uporabljenih surovin ali sestavin, in metode, po kateri je proizvod pripravljen (člen 7(2) te uredbe)
The product's aspic coating is not homogenised into the sample to be analysed;
Za proizvodnjo proizvoda „Pražská šunka“ s kostjo se uporabljajo cela svinjska stegna, odrezana na praški način (bočni deli in križne kosti, vključno z repom in medenično kostjo, se odstranijo iz celotne šunke s kostjo, ki vključuje tudi kračo, vendar ne vključuje noge; mastni del je zaobljeno spodrezan od konca ledij) in slanica, ki se pripravi iz spodaj navedenih sestavin.
Fat content: max.
Svinjska stegna … 100,0 kg
4 % by weight.
Slanica (20,0 kg):
The product's aspic coating is homogenised into the sample to be analysed;
voda … največ 17,0 kg
Aspic content: max.
mešanica za soljenje z nitriti in nitrati … največ 2,6 kg
36 % by weight.
sladkorji … med 0 in 1,2 kg
the product is enclosed in hermetically sealed packaging and maintains commercial sterility.
stabilizatorji … med 0 in 0,5 kg
There is a smooth golden-yellow layer of aspic between the packaging material and the product;
izvlečki začimb ali olje … med 0 in 0,3 kg
Appearance and colour in cross-section: the ham is of a meaty-pink colour.
antioksidanti … med 0 in 0,1 kg
Small, isolated holes filled with aspic are permitted;
Po šunkah se razprši slanica s predpisano sestavo.
Taste and smell: distinctive taste and smell of cooked ham, appropriately salty taste;
Nato se namakajo v slanici ali se z njo vtirajo.
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)
Sledi kuhanje, posledica katerega je pasterizacija.
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.
Po kuhanju se proizvodi v prostoru za dimljenje posušijo in površinsko dimijo, da pridobijo značilni okus, vonj in barvo.
Pork legs … 100,0 kg
Nato se hladijo in uskladiščijo.
Brine (max.
Če se stegna ne nasolijo s škropljenjem s slanico in vtiranjem, se ohlajena stegna lahko nasoli in obdela tako, da se po njihovi površini temeljito vtira mešanica nitritne soli z malo sladkorja.
20,0 kg):
Nato se vlagajo v rahlo soljeno posodo s kožo navzdol.
Water … max.
Prelijejo se s prekuhano in medtem ohlajeno slanico na osnovi nitritne soli, ki se ji doda malo sladkorja.
17,0 kg
Tako pripravljena stegna se obtežijo, da so popolnoma potopljena v slanico in se po primernem času glede na rezultate nepretrganega nadzora kakovosti obrnejo, tako da se spodnji deli v posodi za soljenje nahajajo zgoraj in zgornji spodaj.
Nitrite or nitrate pickling curing mix … max.
Po opravljenem temeljitem soljenju se šunke več ur namakajo v mlačni vodi in nato posušijo.
2,6 kg
Šunke se v prostoru za dimljenje najprej posušijo, nato pa površinsko predimijo, da dosežejo značilni okus, vonj in barvo.
Sugars … 0-1,2 kg
Sledi kuhanje, posledica katerega je pasterizacija in nato hlajenje ter skladiščenje.
Stabilisers … 0-0,5 kg
V vsakem od obeh postopkov je mogoča prilagoditev končnega proizvoda, tako da se po površini popeče ali da se koža z raznimi dekorativnimi tehnikami okrasi.
Spice extract or oil … 0-0,3 kg
Za proizvodnjo proizvoda „Pražská šunka“ brez kosti se uporabljajo bodisi cela obrezana svinjska stegna ali samostojni deli svinjskega stegna, obdelani v skladu s točko 4.1.2, in slanica, ki je glede na sestavo in najvišji dovoljeni mesni delež enaka slanici, ki se uporablja za proizvodnjo proizvoda „Pražská šunka“ s kostjo (s soljenjem z mešanico nitritne soli).
Antioxidants … 0-0,1 kg
Cela obrezana svinjska stegna ali deli svinjskega stegna se škropijo s slanico s predpisano sestavo in/ali se vtirajo s slanico.
The pork legs are sprayed with brine of the prescribed composition.
Slanica se ločeno vtre v soljene koščke slanine s kožo ali brez nje, če se uporabijo za izdelavo dekorativnega sloja proizvoda.
They are then left to rest in brine or may be massaged with brine.
Po soljenju in vtiranju sledi pakiranje v modele jajčaste ali ovalne oblike, pri čemer se pazi na to, da sloj slanine na površini, s kožo ali brez nje, vedno površinsko krasi proizvod.
This is followed by cooking, which has the effect of pasteurisation.
Po kuhanju se proizvodi vzamejo iz modelov in dimijo, da dosežejo značilni okus, vonj in barvo.
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.
Nato se ohladijo in pakirajo.
Boiled and cooled nitrate brine, again containing a small amount of sugar, is then poured over them.
V takšnem primeru za to ni treba uporabljati modelov.
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.
Za proizvodnjo konzerviranega proizvoda „Pražská šunka“ se uporabljajo obrezana svinjska stegna (cela ali grobo mleta), želatina (v prahu) in slanica iz spodaj navedenih sestavin.
After being thoroughly salted, the hams are soaked for several hours in lukewarm water and then left to drip dry.
Obrezana svinjska stegna … 100,0 kg
The hams are first dried in a smoking chamber and then surface-smoked to achieve the characteristic taste, aroma and colour.
Želatina v prahu … 4,0 kg
This is followed by cooking, which has the effect of pasteurisation, and then cooling and storage.
Slanica (14,3 kg):
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.
voda … največ 11,0 kg
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.
nitritna mešanica za razsol … 2,8 kg
The boneless pork legs or sides of pork leg are sprayed with brine of the prescribed composition and/or may be massaged with brine.
sladkorji … med 0 in 0,5 kg
Salted slices of pork fat, with or without skin, are massaged separately if used to make a decorative surface coating for the product.
Uporabljajo se embalaže značilno ploščate ovalne oblike iz materialov, ki so primerni za sterilizacijo ter zagotavljajo, da končni proizvod v njih tehta približno 0,454 kg.
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.
V cele ali grobo mlete dele svinjskega stegna se vtre slanica.
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.
Ko je mišičnina tako razsoljena, se prestavi v vakuumsko embalažo, na dnu katere je ustrezna količina želatine v prahu.
This is followed by cooking in the moulds, which has the effect of pasteurisation.
Ko je embalaža vakuumsko zaprta, proizvod 12 ur počiva pri temperaturi 5 °C.
After cooking, the products are removed from the moulds, smoked to achieve the characteristic taste, aroma and colour, and then cooled and packaged.
Temu sledi sterilizacija, pri kateri morajo biti vsi deli proizvoda 10 minut izpostavljeni temperaturi najmanj 121 °C.
It is also possible to complete the final production stage by baking the surface and treating the skin using various decorative techniques.
Po kuhanju se proizvod ohladi ter skladišči na suhem pri temperaturi 0–25 °C in relativni vlažnosti največ 85 %.
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.
Rok uporabnosti proizvoda znaša najmanj 3 leta.
In such cases, it is not necessary to use moulds.
Opis ključnih elementov, ki opredeljujejo tradicionalne lastnosti proizvoda (člen 7(2) te uredbe)
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’.
Ime „Pražská šunka“ se uporablja že od 60. let devetnajstega stoletja za enega od najbolj prepoznavnih prehranskih proizvodov, ki izvirajo s Češke, in sicer iz Prage.
Trimmed sides of pork leg … 100,0 kg
Iz zgodovinskih virov je mogoče sklepati, da je proizvod „Pražská šunka“ povezan z imenom prvega proizvajalca Františka Zvěřine.
Powdered gelatine … 4,0 kg
Josef Jeřábek, znani praški proizvajalec dimljenih mesnin, je od Františka Zvěřine prevzel proizvodnjo šunke „Pražská šunka“.
Brine (max.
V Brnu jo je proizvajal proizvajalec dimljenih mesnin Jebavý, v Hradcu Králové proizvajalec dimljenih mesnin Hutla, v Pardubicah proizvajalec dimljenih mesnin Sochor, ob koncu 19. stoletja pa že veliko drugih proizvajalcev dimljenih mesnin.
14,3 kg):
V prenesenem pomenu je „Pražská šunka“, ki jo je proizvedel František Zvěřina, predhodnica vseh praških šunk.
Water … max.
Antonín Chmel je leta 1879 ustanovil podjetje in v ulici U Zvonařky v Pragi odprl obrat, v katerem je vzpostavil prvo industrijsko proizvodnjo za proizvod „Pražská šunka“.
Nitrite curing mix … max.
Vendar je bila za podjetje tržno najbolj uspešna „Pražská šunka“, ki se je kmalu začela prodajati tudi na čezmorskih trgih.
2,8 kg
Po drugi svetovni vojni je bilo podjetje nacionalizirano, pri čemer so se z njim postopno združili številni drugi proizvodni obrati v Pragi.
Sugars … 0-0,5 kg
V tem obdobju so nastale tudi druge različice proizvoda „Pražská šunka“, in sicer v obliki polkonzervirane ali konzervirane šunke iz mišičnine svinjskega stegna.
Flat, oval packaging made from materials suitable for sterilisation and ensuring the weight of the content of the completed product (approx.
Leta 1977 so bili obrat U Zvonařky ter vsi njegovi delavci in viri pridruženi novoustanovljenemu kombinatu mesne industrije Masokombinát Praha jih – Písnice.
0,454 kg), is used.
Z novimi tehnologijami soljenja je bilo v proizvodnjo šunke „Pražská šunka“ uvedeno škropljenje s slanico s poznejšim vtiranjem ali brez njega.
The sides of pork leg, whole or coarsely ground, are massaged with brine.
V obdobju privatizacije po letu 1989 je bil obrat mesne industrije v Písnicah zaprt, vendar se je proizvodnja šunke „Pražská šunka“ s kostjo nadaljevala v številnih drugih proizvodnih obratih v Češki republiki.
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.
Proizvodnja šunke „Pražská šunka“ je prvotno temeljila na izbiri surovin in načinu razsoljevanja.
After the packaging has been vacuum-sealed, the product is left to rest at a temperature of 5 °C for 12 hours.
Kot surovine so se uporabila svinjska stegna (šunke) lahkih prašičev, zato lahko proizvod v skladu z danes veljavnim receptom tehta največ 10 kg.
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.
Druga značilnost proizvodnega procesa je rezanje svinjskega stegna na praški način, pri čemer se to znanje prenaša iz generacije v generacijo.
After cooking, the product is cooled and stored dry at a temperature of 0–25 °C and a relative humidity of up to 85 %.
Že v preteklosti so bila ohlajena svinjska stegna razsoljena s temeljitim vtiranjem nitritne mešanice za razsol, ki je vsebovala majhno količino sladkorja, v površino mesa, zlasti kožo.
It has a shelf-life of at least three years.
Dno posode za razsoljevanje je bilo posuto z malo soli, svinjska stegna pa so bila v posodo položena s kožo navzdol.
Description of the key elements establishing the product's traditional character (Article 7(2) of this Regulation)
Šunke so bile prelite s prevreto in ohlajeno nitritno slanico, ki je vsebovala malo sladkorja, in nato obtežene.
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.
Po preverjanju senzorične kakovosti so se več ur namakale v mlačni vodi in nato sušile.
Historical sources show a product called ‘Pražská šunka’ to be connected with the name of František Zvěřina, who first produced it.
Temu je sledila zadnja faza, in sicer postopek odstranjevanja medenične kosti, drgnjenje površine kože in povezovanje bočnika, da bi pri kuhanju ohranil svojo obliko.
Josef Jeřábek, a well-known Prague smoked-meats producer, took over the production of ‘Pražská šunka’ from František Zvěřina.
Šunke so bile obešene predvsem v ogrevani dimnici.
Other makers of this product included the Prague smoked-meats producers Dlouhý, Malý, Cibulka and others.
Dimljenje je vključevalo dve fazi: prva je bila sušenje nad rahlim ognjem, druga pa odišavljenje in obarvanje z navlaženo žagovino trdega lesa.
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.
Proizvajala sta ga Antonín Chmel v Pragi v obratu U Zvonařky in Josef Beránek v obratu Beránkové podniky.
Figuratively speaking, the ‘Pražská šunka’ made by Zvěřina was the ancestor of all the others.
Tehnologija, ki se je uporabljala za proizvodnjo teh vrst proizvoda „Pražská šunka“, je vključevala razkoščevanje ohlajenih svežih svinjskih stegen, obdelavo posameznih delov stegen, njihovo ločevanje glede na barvo ter mehansko ločevanje surovin s prekinitvami med dodajanjem natrijevega klorida in ustrezne količine natrijevega nitrita in sladkorja, ki so bili delno raztopljeni v določeni količini slanice.
Industrial-scale production of ‘Pražská šunka’ was started by Antonín Chmel, who established his firm at U Zvonařky in Prague in 1879.
Nato sta sledila pasterizacija in hlajenje.