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Prekmurska šunka - etnološka posebnost Prekmurja = Prekmurje ham - The ethnological speciality of PrekmurjeKostadinov, MarijaPrekmurka šunka je 20. prehrambeni proizvod, zaščiten v EU. Glede na tradicijo izdelave jo uvrščamo med narodne posebnosti. Je prekajena in sušena mesnina, pridobljena iz svežega stegna prašiča brez ... kosti. Imeti mora hruškasto obliko, z enakomerno rdečerjavo barvo površine kože. Izdelana mora biti na tradicionalen način. Prvo svinjsko stegno natrejo s soljo in začimbami. Temperatura soljenja se giblje med 2 in največ 10 stopinj Celzija. Postopek traja od 18 do največ 45 dni. Pred dimljenjem s stegen odstranijo odvečno sol. Dimljenje poteka pri maksimalni temperaturi 40 stopinj C, 2 do 4 dni. Za uspešno zorenje so potrebne suhe in ostre zime. Izjemnost Prekmurske šunke je v sušenju in 6 mesečnem zorenju v specifičnih pokrajinskih podnebnih razmerah. Med zorenjem se oblikujejo značilne senzorične lastnosti. V vonju in okusu se začuti prijetno zaznavo dima, barva zrele prekajene mišičnine je rubinasto rdeča, podkožna slanina pa je smetanasto bele barve.Type of material - conference contributionPublish date - 2019Language - slovenianCOBISS.SI-ID - 2049091378
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Kostadinov, Marija | 10748 |
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