prikaz prve stranice dokumenta Razlike u tehnologiji proizvodnje slavonske i schwarzwaldske šunke
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undergraduate thesis
Razlike u tehnologiji proizvodnje slavonske i schwarzwaldske šunke
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:427776
Lukačić, Teo
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Lukačić, T. (2017). Razlike u tehnologiji proizvodnje slavonske i schwarzwaldske šunke (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:427776

Lukačić, Teo. "Razlike u tehnologiji proizvodnje slavonske i schwarzwaldske šunke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:427776

Lukačić, Teo. "Razlike u tehnologiji proizvodnje slavonske i schwarzwaldske šunke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:427776

Lukačić, T. (2017). 'Razlike u tehnologiji proizvodnje slavonske i schwarzwaldske šunke', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:427776

Lukačić T. Razlike u tehnologiji proizvodnje slavonske i schwarzwaldske šunke [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:427776

T. Lukačić, "Razlike u tehnologiji proizvodnje slavonske i schwarzwaldske šunke", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:427776

Metadata
TitleRazlike u tehnologiji proizvodnje slavonske i schwarzwaldske šunke
Title (english)Differences in production technology of Slavonian and Schwarzwald ham
AuthorTeo Lukačić
MentorDragan Kovačević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2017-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
S obzirom na tehnologiju i zemljopisno područje proizvodnje, šunke (pršuti) dijele se na četiri tipa: mediteranski tip, sjeverno-europski tip, američki ili „country-style“ te kineske šunke. Slavonska i Schwarzwaldska šunka spadaju u Sjeverno-europski tip kojeg karakterizira kratko vrijeme zrenja i obvezno prethodno dimljenje. Ključne razlike u tehnološkom postupku proizvodnje su kod pripreme buta (kod Schwarzwaldske šunke but se otkoštava od kosti, dok kod slavonske šunke se ne vrši otkoštavanje), salamurenja (slavonska šunka soli se kuhinjskom (mineralnom) soli bez dodataka, dok se u Schwarzwaldsku šunku sol utrljava zajedno sa smjesom začina), dimljenja pri čemu se kod Schwarzwaldske šunke za proizvodnju dima koristi piljevina jele i smreke dok se za dimljenje slavonske šunke koriste tvrde vrste bjelogoričnog drveta: bukva, grab i dr., te u dužini dimljenja (slavonska šunka dimi se u prosjeku 60 dana, a Schwarzwaldska šunka oko 3 tjedna).
Abstract (english)
Traditional ham production technology distinguishes 4 modes of processing until the final product: Mediterranean type, Northern European type, American or "country-style" and Chinese ham. Slavonian and Schwarzwald ham are produced according to the North - European type, which during the production has a short ripening period with mandatory prior smoking. The key differences in the technological process of production are in the preparation of leg (in the Schwarzwald ham, but it is unloaded from the bones, while the slaughterhouse is not slaughtered), brining (slavonian ham is salted with kitchen (mineral) salt without additives, while in the Schwarzwald ham the salt is rubbed in with the mixture of spices), and smoking process where in the Schwarzwald ham production for the production of smoke is used fir and spruce sawdust, while for the smoking of Slavonian ham are used types of deciduous trees: beech, grab and the like., and in the length of smoking, Slavonian ham is averageed for 60 days, and Schwarzwald ham for about 3 weeks.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:427776
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
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Created on2018-01-12 15:19:50