{"id":3549,"date":"2020-11-09T12:50:11","date_gmt":"2020-11-09T12:50:11","guid":{"rendered":"http:\/\/seljak.me\/savjetuje\/?p=3549"},"modified":"2020-11-09T12:50:12","modified_gmt":"2020-11-09T12:50:12","slug":"konzervisanje-povrca-sircetnom-kiselinom","status":"publish","type":"post","link":"https:\/\/seljak.me\/savjetuje\/konzervisanje-povrca-sircetnom-kiselinom\/","title":{"rendered":"Konzervisanje povr\u0107a sir\u0107etnom kiselinom"},"content":{"rendered":"\n<p>Konzervisanje proizvoda sir\u0107etnom kiselinom\n(mariniranje) je jedan od biolo\u0161kih metoda konzervisanja, a zasniva se na\nmikrobicidnom djelovanju sir\u0107etne kiseline, tj. stvaranju nepodesnih uslova za\nrazvoj mikroorganizama koji izazivaju kvarenje proizvoda.<\/p>\n\n\n\n<p>Priprema marinade (tur\u0161ije) se mo\u017ee podijeliti na\ndva dijela: pripremu povr\u0107a i pripremu rastvora za konzervisanje&nbsp; &#8211; marinadni naliv.<\/p>\n\n\n\n<p>Za pravljenje marinade koristi se svje\u017ee i zdravo povr\u0107e, a obi\u010dno se koriste krastavci, zeleni paradajz, paprika, mrkva, karfiol, crni luk itd. koje se naj\u010de\u0161\u0107e priprema kombinovano (mije\u0161ano). <\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img data-attachment-id=\"3550\" data-permalink=\"https:\/\/seljak.me\/savjetuje\/konzervisanje-povrca-sircetnom-kiselinom\/image-4-10\/\" data-orig-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-4.png\" data-orig-size=\"273,184\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image-4\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-4.png\" data-large-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-4.png\" loading=\"lazy\" width=\"273\" height=\"184\" src=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-4.png\" alt=\"\" class=\"wp-image-3550\"\/><\/figure><\/div>\n\n\n\n<p>Priprema se sastoji u odstranjivanju neupotrebljivih djelova, a zatim se ono pere, lju\u0161ti, sje\u010de i blan\u0161ira (dinsta). Nakon toga se stavlja u drvenu burad, staklenu, limenu ili plasti\u010dnu ambala\u017eu. Zbog reakcije sa sir\u0107etnom kiselinom i stvaranja otrovnih soli metalna ambala\u017ea za ovu namjenu mora biti od bijelog lima, lakirana iznutra.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img data-attachment-id=\"3551\" data-permalink=\"https:\/\/seljak.me\/savjetuje\/konzervisanje-povrca-sircetnom-kiselinom\/image-5-10\/\" data-orig-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-5.png\" data-orig-size=\"391,279\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image-5\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-5-300x214.png\" data-large-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-5.png\" loading=\"lazy\" src=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-5.png\" alt=\"\" class=\"wp-image-3551\" width=\"316\" height=\"225\" srcset=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-5.png 391w, https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-5-300x214.png 300w\" sizes=\"(max-width: 316px) 100vw, 316px\" \/><\/figure><\/div>\n\n\n\n<p>Rastvor koji slu\u017ei za nalivanje se sastoji od\nsir\u0107etne kiseline, vode, \u0161e\u0107era, soli i za\u010dina. <\/p>\n\n\n\n<p>U odnosu na sadr\u017eaj sir\u0107etne kiseline marinade\nmogu biti slabe i jake. Jake marinade imaju koncentraciju sir\u0107etne kiseline\niznad 6%. Slabe marinade imaju kra\u0107i rok trajanja, a kako bi se produ\u017eilo\nvrijeme \u010duvanja mo\u017ee se obaviti pasterizacija. Proizvod se pasterizuje na\ntemperaturi od 80-85\u2070C u trajanju od 25-25 min, nakon \u010dega je potrebno marinade naglo\nohladiti na 40-45\u2070. Pasterizovane marinade je najbolje \u010duvati na temperaturi od 3 do\n15\u2070C.<\/p>\n\n\n\n<p>Nepasterizovane slabe marinade se \u010duvaju oko\nmjesec dana na temperaturi od 0 do 3\u2070 za \u010dije vrijeme se proizvod impregni\u0161e rastvorom\ndobijaju\u0107i specifi\u010dan ukus i miris, a potom se skladi\u0161te na 8\u2070C. Potrebno ih je \u010duvati u hermeti\u010dki zatvorenoj\nambala\u017ei. Jake marinade ne zahtjevaju dodatne postupke konzervisanja.<\/p>\n\n\n\n<p>Radi kompenzacije kiselosti rastvorima za nalivanje se dodaje \u0161e\u0107er \u010diji sadr\u017eaj treba da je od 3 do 9%, a kuhinjske soli od 3-5%. Kada su u pitanju za\u010dini dodaje se miro\u0111ija, lovorov list, biber i sl.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img data-attachment-id=\"3552\" data-permalink=\"https:\/\/seljak.me\/savjetuje\/konzervisanje-povrca-sircetnom-kiselinom\/image-6-10\/\" data-orig-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-6.png\" data-orig-size=\"384,242\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image-6\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-6-300x189.png\" data-large-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-6.png\" loading=\"lazy\" src=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-6.png\" alt=\"\" class=\"wp-image-3552\" width=\"335\" height=\"211\" srcset=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-6.png 384w, https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/11\/image-6-300x189.png 300w\" sizes=\"(max-width: 335px) 100vw, 335px\" \/><\/figure><\/div>\n\n\n\n<p>Radi jednostavnosti prikaza pojedinih komponenti\ni njihovog udjela u&nbsp; ukupnom sadr\u017eaju\nmarinade nave\u0161\u0107emo jedan od tradicionalnih recepata za pravljenje jake marinade.\n<\/p>\n\n\n\n<p>Povr\u0107e \u2013 10 kg<\/p>\n\n\n\n<p><strong>Rastvor za\nnalivanje:<\/strong><\/p>\n\n\n\n<p>voda \u2013 10l,<\/p>\n\n\n\n<p>alkoholno sir\u0107e (5%) \u2013 1,5 l,<\/p>\n\n\n\n<p>\u0161e\u0107er \u2013 0,5 kg,<\/p>\n\n\n\n<p>so \u2013 300 g,<\/p>\n\n\n\n<p>za\u010dini: lovor i kesica bibera u zrnu.<\/p>\n\n\n\n<p><strong>Pripremio:<\/strong>  dipl. ing. polj. Du\u0161an Ivanovi\u0107 <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Konzervisanje proizvoda sir\u0107etnom kiselinom (mariniranje) je jedan od biolo\u0161kih metoda konzervisanja, a zasniva se na mikrobicidnom djelovanju sir\u0107etne kiseline, tj. stvaranju nepodesnih uslova za razvoj mikroorganizama koji izazivaju kvarenje proizvoda. Priprema marinade (tur\u0161ije) se mo\u017ee podijeliti na dva dijela: pripremu povr\u0107a i pripremu rastvora za konzervisanje&nbsp; &#8211; marinadni naliv. Za pravljenje marinade koristi se svje\u017ee&#8230;<a class=\"btnReadMore\" href=\"https:\/\/seljak.me\/savjetuje\/konzervisanje-povrca-sircetnom-kiselinom\/\"> Pro\u010ditajte vi\u0161e&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":3553,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"spay_email":""},"categories":[35],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.7.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Konzervisanje povr\u0107a sir\u0107etnom kiselinom - Savjetuje<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/seljak.me\/savjetuje\/konzervisanje-povrca-sircetnom-kiselinom\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Konzervisanje povr\u0107a sir\u0107etnom kiselinom - Savjetuje\" \/>\n<meta property=\"og:description\" content=\"Konzervisanje proizvoda sir\u0107etnom kiselinom (mariniranje) je jedan od biolo\u0161kih metoda konzervisanja, a zasniva se na mikrobicidnom djelovanju sir\u0107etne kiseline, tj. stvaranju nepodesnih uslova za razvoj mikroorganizama koji izazivaju kvarenje proizvoda. 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