{"id":8331,"date":"2021-11-30T08:32:09","date_gmt":"2021-11-30T08:32:09","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=8331"},"modified":"2023-02-07T16:15:12","modified_gmt":"2023-02-07T15:15:12","slug":"vadfeldolgozas-szabaly-vadhus","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/vadfeldolgozas-szabaly-vadhus\/","title":{"rendered":"Spracovanie diviny nie je prech\u00e1dzka ru\u017eovou z\u00e1hradou"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

V na\u0161ej krajine lov<\/a>, riadenie zveri m\u00e1 dlh\u00fa trad\u00edciu, rovnako ako spracovanie zveri. V minulosti bola konzum\u00e1cia a pr\u00edprava zveriny d\u00f4le\u017eitou s\u00fa\u010das\u0165ou ma\u010farskej gastron\u00f3mie, ale v s\u00fa\u010dasnosti sa akosi vytratila z kateg\u00f3rie suroviny<\/a> medzi. V s\u00fa\u010dasnosti \u010doraz viac \u013eud\u00ed zd\u00f4raz\u0148uje jedl\u00e1 vada<\/a> nielen preto, \u017ee je ho dostatok, ale aj preto, \u017ee je mimoriadne zdrav\u00fd. Obsah bielkov\u00edn v m\u00e4se z diviny je 25%, v chudom brav\u010dovom stehne 17% a v chudom hov\u00e4dzom stehne 18,6%, ale obsah tuku je ni\u017e\u0161\u00ed ako v m\u00e4se hospod\u00e1rskych zvierat.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Ob\u013e\u00faben\u00e9 druhy zveri, ktor\u00e9 mo\u017eno lovi\u0165 v na\u0161ej krajine:
jazvec, v\u00e4ze\u0148<\/a>, t<\/a>ka\u010dica div\u00e1, kr\u00e1lik div\u00fd, ka\u010dica okr\u00eddlen\u00e1, perli\u010dkajele\u0148<\/a>, balk\u00e1nska holubica, l\u00ed\u0161ka, l\u00ed\u0161ka, pi\u017emo\u0148<\/strong><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Riadenie vo\u013ene \u017eij\u00facich \u017eivo\u010d\u00edchov<\/span><\/h3>\n\n\n\n

Mana\u017ement zveri je riadenie roz\u0161\u00edrenia vo\u013ene \u017eij\u00facej zveri, ve\u013ekosti (hustoty) a kvality popul\u00e1cie na dosiahnutie konkr\u00e9tneho cie\u013ea s\u00favisiaceho s druhmi zveri. Vo v\u0161etk\u00fdch pr\u00edpadoch obhospodarovate\u013e alebo u\u017e\u00edvate\u013e po\u013eovn\u00e9ho rev\u00edru dosahuje tieto ciele formovan\u00edm dynamiky popul\u00e1cie prostredn\u00edctvom z\u00e1sahov do popul\u00e1cie a\/alebo jej biotopu. Tento pr\u00edstup sa odr\u00e1\u017ea v z\u00e1kone o ochrane po\u013eovnej zveri, po\u013eovn\u00edckom hospod\u00e1ren\u00ed a po\u013eovn\u00edctve. Obhospodarovanie zveri m\u00f4\u017ee ma\u0165 nieko\u013eko foriem.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Ochrana:<\/strong> mal\u00e9 a\/alebo klesaj\u00face popul\u00e1cie, hovor\u00ed sa o obnove stavov zveri.<\/p>\n\n\n\n

Vyu\u017e\u00edvanie:<\/strong> hovoria o riaden\u00ed vo\u013ene \u017eij\u00facich popul\u00e1ci\u00ed na \u00farovni, ktor\u00e1 je dostato\u010dn\u00e1 na udr\u017eanie a zv\u00fd\u0161enie ich po\u010dtu.<\/p>\n\n\n\n

Obrana alebo kontrola:<\/strong> zasahovanie do pr\u00edli\u0161 ve\u013ek\u00fdch, r\u00fdchlo rast\u00facich z\u00e1sob (ktor\u00e9 s\u00fa zvy\u010dajne \u0161kodliv\u00e9) - toto sa naz\u00fdva \"mana\u017ement redukcie porastov\".<\/p>\n\n\n\n

Lov<\/span><\/h3>\n\n\n\n

Po\u013eovn\u00edctvo m\u00f4\u017ee by\u0165 s\u00fa\u010das\u0165ou chovu zveri alebo \u0161portovou aktivitou, pekn\u00fdm kon\u00ed\u010dkom. Bez oh\u013eadu na to sa na \u0148u vz\u0165ahuj\u00fa z\u00e1va\u017en\u00e9 pravidl\u00e1. Bez oh\u013eadu na \u00fa\u010del lovu je d\u00f4le\u017eit\u00e9 zachov\u00e1va\u0165 trad\u00edcie. Jednou z najkraj\u0161\u00edch trad\u00edci\u00ed je stolovanie. Ke\u010f sa po po\u013eova\u010dke zabit\u00e1 zver polo\u017e\u00ed na bok v ur\u010ditom porad\u00ed a zap\u00e1li sa ohe\u0148, je to pocta zabit\u00fdm zvierat\u00e1m. \u010cas\u0165 zveriny sa spracuje a pou\u017eije na v\u00fdrobu nebesk\u00e9ho jedla.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Spracovanie hier<\/span><\/h3>\n\n\n\n

Zverina je jedn\u00fdm z najzdrav\u0161\u00edch druhov m\u00e4sa. Je nielen mimoriadne chutn\u00e9, ale aj ve\u013emi chud\u00e9, s vysok\u00fdm obsahom v\u00fd\u017eivovo hodnotn\u00fdch bielkov\u00edn, cenn\u00fdch vitam\u00ednov a miner\u00e1lnych sol\u00ed. Zverina sa profesion\u00e1lne porciuje a upravuje do optim\u00e1lnej podoby, pred\u00e1va sa \u010derstv\u00e1 alebo mrazen\u00e1 v modern\u00fdch obaloch. Kvalitn\u00e9 spracovanie zveriny m\u00e1 v dne\u0161nom svete s rast\u00facim trendom zdrav\u0161ieho stravovania svoje opodstatnenie. Ekologick\u00e9 v\u00fdrobky sa tie\u017e st\u00e1le viac presadzuj\u00fa. Okrem toho sa \u010doraz viac presadzuje o\u017eivovanie trad\u00edci\u00ed vr\u00e1tane jed\u00e1l z diviny. Vznik solventnej triedy spotrebite\u013eov, ktor\u00ed s\u00fa vn\u00edmav\u00ed na gastronomick\u00e9 \u0161peciality, viedol k n\u00e1rastu po\u010dtu jed\u00e1l z diviny v re\u0161taur\u00e1ci\u00e1ch. Zvl\u00e1\u0161tnu pr\u00edjemn\u00fa chu\u0165 a v\u00f4\u0148u zveriny mo\u017eno zv\u00fdrazni\u0165 alebo zjemni\u0165 pou\u017eit\u00edm spr\u00e1vnych kuchynsk\u00fdch postupov. M\u00e4so z vo\u013ene \u017eij\u00facej zveri m\u00e1 vysok\u00fd obsah krvi, v\u010faka \u010domu m\u00e1 tmav\u0161iu farbu a je odolnej\u0161ie vo\u010di znehodnoteniu, a svaly a krv ve\u013ek\u00fdch druhov zveri obsahuj\u00fa antibakteri\u00e1lne l\u00e1tky.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

R\u00fdchlos\u0165 je pri spracovan\u00ed hier k\u013e\u00fa\u010dov\u00e1<\/span><\/h3>\n\n\n\n

Pri odstrele zveri je d\u00f4le\u017eit\u00e9 dodr\u017eiava\u0165 spr\u00e1vne pravidl\u00e1, aby sa zachovala vynikaj\u00faca kvalita m\u00e4sa, k\u00fdm nie je pripraven\u00e9 na konzum\u00e1ciu. Okam\u017eite sa mus\u00ed venova\u0165 pozornos\u0165 vypitvaniu a chladeniu zastrelenej ve\u013ekej zveri a chladeniu malej zveri. Ak sa vypitv\u00e1vanie vykon\u00e1va no\u017eom a m\u00e4so sa r\u00fdchlo neochlad\u00ed, v\u00e4\u010d\u0161ie svalov\u00e9 zv\u00e4zky, ako s\u00fa svaly stehna, pleca a krku, sa m\u00f4\u017eu prekrvi\u0165, \u010do vedie k hnilobe m\u00e4sa. Tieto procesy sa m\u00f4\u017eu vyskytn\u00fa\u0165 nielen v lete, ale aj v zime. V d\u00f4sledku toho sa m\u00e4so st\u00e1va nevhodn\u00fdm na konzum\u00e1ciu. Vypitvanie zveri by sa nemalo predl\u017eova\u0165, ale malo by sa vykona\u0165 okam\u017eite v pr\u00edpade ve\u013ekej zveri (jele\u0148, daniel, srnec, mufl\u00f3n, diviak).
Mus\u00ed sa prepravi\u0165 do zbern\u00e9ho alebo testovacieho centra pre zver s predchladen\u00edm najnesk\u00f4r do 3 hod\u00edn od usmrtenia. Stredisko zberu zveri je z\u00e1rove\u0148 miestom prehliadky po por\u00e1\u017eke, a preto sa viscer\u00e1lne vzorky musia posiela\u0165 vo vreck\u00e1ch na m\u00e4kk\u00fd\u0161e pripevnen\u00fdch k telu. Tel\u00e1 vo\u013ene \u017eij\u00facej zveri sa musia uchov\u00e1va\u0165 pri teplote m\u00ednus 4 a\u017e 1 \u00b0C.<\/p>\n\n\n\n

Hygienick\u00e9 podmienky<\/span><\/h3>\n\n\n\n

Stredisk\u00e1 zberu vo\u013ene \u017eij\u00facich zvierat by mali ma\u0165 chladiarensk\u00e9 skladovacie priestory s predsie\u0148ou, um\u00fdvate\u013en\u00e9 steny a podlahu, kanaliz\u00e1ciu a pitn\u00fa vodu. K dispoz\u00edcii musia by\u0165 zariadenia na um\u00fdvanie r\u00fak, dezinfekciu vybavenia a skladovanie odpadu. Pri spr\u00e1vnej manipul\u00e1cii a umiestnen\u00ed sa m\u00f4\u017ee skladovacia komora pou\u017e\u00edva\u0165 na uskladnenie zastrelenej zveri po\u010das 6 a\u017e 7 dn\u00ed. Pou\u017e\u00edvanie skladovacej komory m\u00f4\u017ee by\u0165 aj kritick\u00fdm hygienick\u00fdm bodom.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Z\u00e1vod na spracovanie zveri<\/span><\/h3>\n\n\n\n

Samozrejme, na prepravu zveri na spracovanie s\u00fa povolen\u00e9 len akt\u00edvne chladen\u00e9 n\u00e1kladn\u00e9 vozidl\u00e1. Spracovate\u013esk\u00fd z\u00e1vod m\u00f4\u017ee by\u0165 z\u00e1vod na por\u00e1\u017eku a spracovanie dom\u00e1cich zvierat alebo \u0161pecializovan\u00fd z\u00e1vod na spracovanie zveri. Prich\u00e1dzaj\u00faca ve\u013ek\u00e1 srstnat\u00e1 zver sa pomocou h\u00e1ku umiestni na vysok\u00fa ko\u013eajnicu a preprav\u00ed sa na miesto kontroly m\u00e4sa. Zariadenia a jednotky v oblasti kontroly m\u00e4sa: ko\u013eaje primeranej d\u013a\u017eky, v\u00fdhybky s rozvetven\u00edm, osvetlenie 540 luxov, zariadenie na um\u00fdvanie r\u00fak a dezinfekciu. Tu sa vykon\u00e1va odber vzoriek a \u00faradn\u00e9 ozna\u010dovanie a kontajner na \u0161rotovanie. Mus\u00ed by\u0165 vybaven\u00e1 veterin\u00e1rnym izola\u010dn\u00fdm chladiacim boxom a testerom na trichinely. Manipul\u00e1cia, v\u00e1\u017eenie, obchodn\u00e9 ozna\u010dovanie, vetranie, skladovanie pri izbovej teplote od 0 do 4 stup\u0148ov Celzia jato\u010dn\u00fdch tiel vo\u013ene \u017eij\u00facej zveri vhodn\u00fdch na konzum\u00e1ciu sa vykon\u00e1va v prij\u00edmacom predchladiacom zariaden\u00ed. Niektor\u00e9 partie chovan\u00e9 na ko\u017eu\u0161iny a ko\u017ee sa tie\u017e pred\u00e1vaj\u00fa.
Pri druhom spracovan\u00ed, ktor\u00e9 prebieha v miestnosti s nepretr\u017eitou ventil\u00e1ciou a kon\u0161tantnou teplotou maxim\u00e1lne 15 stup\u0148ov Celzia. Rozmrazen\u00e9 jato\u010dn\u00e9 tel\u00e1 sa potom prepravuj\u00fa cez miestnos\u0165 na stiahnutie ko\u017ee na spracovate\u013esk\u00fa linku. D\u00f4le\u017eit\u00e9 je spracov\u00e1va\u0165 r\u00f4zne druhy oddelene, preto\u017ee pre r\u00f4zne druhy s\u00fa ide\u00e1lne r\u00f4zne teploty. V\u00fdrobky linky s\u00fa: stiahnut\u00e1 zverina alebo kusy zveriny s kos\u0165ou (chrbtica, stehno, plece), ktor\u00e1 m\u00e1 rovnak\u00fd charakter ako treska. Spracovate\u013esk\u00e1 linka je z hygienick\u00e9ho h\u013eadiska kritickou f\u00e1zou, preto\u017ee \u010distenie stiahnut\u00e9ho jato\u010dn\u00e9ho tela je mimoriadne d\u00f4le\u017eit\u00e9.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Procesy technologick\u00e9ho spracovania ve\u013ekej zveri:<\/strong> triedenie, stiahnutie ko\u017ee, stiahnutie z ko\u017ee, stiahnutie z ko\u017ee, rozrezanie na polovicu alebo na kusy, rozrezanie kost\u00ed. Potom sa rozporciovan\u00e9 m\u00e4so rozre\u017ee na membr\u00e1ny, pomelie a n\u00e1sledne sa tvaruje, bal\u00ed, v\u00e1kuovo bal\u00ed, bal\u00ed do zmr\u0161\u0165ovac\u00edch f\u00f3li\u00ed, v\u00e1\u017ei a ozna\u010duje.
Procesy technologick\u00e9ho spracovania zveriny:<\/strong> odrezanie \u0161pi\u010dky kr\u00eddla (lopatkov\u00e9ho peria), o\u0161klbanie, o\u0161klbanie, umytie a paraf\u00ednovanie (samostatne v pl\u00e1vaj\u00facej kadi), odstr\u00e1nenie zvy\u0161kov peria, \u0161up\u00edn, kontrola m\u00e4sa (odber vzoriek m\u00e4sa, vn\u00fatornost\u00ed, triedenie), vypitvanie (pomocou v\u00e1kuov\u00e9ho syst\u00e9mu), povrchov\u00e1 tepeln\u00e1 \u00faprava, um\u00fdvanie, balenie, v\u00e1\u017eenie, ozna\u010dovanie.#<\/p>\n\n\n\n

Zdroj: Wikipedia, MA\u010eARSK\u00c9 VEDECK\u00c9 RIADITE\u013dSTVO PO\u013dNOHOSPOD\u00c1RSTVA, SPRACOVANIE PO\u013dNOHOSPOD\u00c1RSKYCH PRODUKTOV III. SPRACOVANIE, TESTOVANIE A KVALIFIK\u00c1CIA P\u0160ENICE, P\u0160ENI\u010cN\u00c9HO M\u00c4SA : LAJOS TAN\u00c1CS - SZIL\u00c1RD PINNYEY - TAM\u00c1S BARTA<\/p>\n\n\n\n

Foto: Pixabay<\/p>\n\n\n\n

<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Haz\u00e1nkban a vad\u00e1szatnak, vadgazd\u00e1lkod\u00e1snak r\u00e9gi hagyom\u00e1nyai vannak, csak \u00fagy, mint a vad feldolgoz\u00e1s\u00e1nak. A magyarorsz\u00e1gi gasztron\u00f3mi\u00e1nak anno fontos r\u00e9sze volt a vadak fogyaszt\u00e1sa, elk\u00e9sz\u00edt\u00e9se, ami m\u00e1ra valahogy kiker\u00fcl az \u00e1ltal\u00e1nosan fogyasztott alapanyagok k\u00f6z\u00fcl. Manaps\u00e1g egyre t\u00f6bben hangs\u00falyozz\u00e1k a vadas \u00e9telek fogyaszt\u00e1s\u00e1t, nem csak az\u00e9rt, mert van b\u0151s\u00e9ggel, hanem mert roppant eg\u00e9szs\u00e9ges is. A vadh\u00fasok feh\u00e9rjetartalma<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":8381,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,209,75,216,19,211,212,231,390,392,448,394,99,15],"class_list":["post-8331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-gasztronomia","tag-hus","tag-konyhafonok","tag-receptek","tag-sef","tag-sefek","tag-szakacs","tag-vad","tag-vadaszat","tag-vadfeldogozas","tag-vadgazdalkodas","tag-vadhus","tag-vendeglatas"],"yoast_head":"\nA vadfeldolgoz\u00e1s nem s\u00e9tagalopp -<\/title>\n<meta name=\"description\" content=\"A vad\u00e1szatnak, vadgazd\u00e1lkod\u00e1snak r\u00e9gi hagyom\u00e1nyai vannak, csak \u00fagy, mint a vad feldolgoz\u00e1s\u00e1nak. 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