[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.vydis.cz\/domaci-sunka\/#Article","mainEntityOfPage":"https:\/\/www.vydis.cz\/domaci-sunka\/","headline":"Dom\u00e1c\u00ed \u0161unka","name":"Dom\u00e1c\u00ed \u0161unka","description":"V dob\u011b, kdy je\u0161t\u011b nem\u011bli lid\u00e9 mo\u017enost uchov\u00e1vat z\u00e1soby v ledni\u010dce, museli si poradit jinak.Pokud by n\u011bkdo nam\u00edtl, \u017ee si tedy z\u00e1soby d\u011blat nem\u011bli, musela bych oponovat. Ne\u0161lo p\u0159eci zab\u00edt jen p\u016flku prasete nebo kr\u00e1vy. Maso se tedy muselo zpracovat. Jedn\u00edm z v\u00fdrobk\u016f, kter\u00e9 z t\u00e9to pot\u0159eby vznikly, je i \u0161unka. V\u00fdroba \u0161unky nen\u00ed slo\u017eit\u00e1...","datePublished":"2025-03-05","dateModified":"2023-05-03","author":{"@type":"Person","@id":"https:\/\/www.vydis.cz\/author\/#Person","name":"","url":"https:\/\/www.vydis.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/c61c2d82e330ff9c70cf023b4c62d411e8407bcb38f85df591fa270717754b44?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/c61c2d82e330ff9c70cf023b4c62d411e8407bcb38f85df591fa270717754b44?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"vydis.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.vydis.cz\/wp-content\/uploads\/img_a290088_w2207_t1501916547.jpg","url":"https:\/\/www.vydis.cz\/wp-content\/uploads\/img_a290088_w2207_t1501916547.jpg","height":0,"width":0},"url":"https:\/\/www.vydis.cz\/domaci-sunka\/","wordCount":415,"articleBody":"V dob\u011b, kdy je\u0161t\u011b nem\u011bli lid\u00e9 mo\u017enost uchov\u00e1vat z\u00e1soby v ledni\u010dce, museli si poradit jinak.Pokud by n\u011bkdo nam\u00edtl, \u017ee si tedy z\u00e1soby d\u011blat nem\u011bli, musela bych oponovat. Ne\u0161lo p\u0159eci zab\u00edt jen p\u016flku prasete nebo kr\u00e1vy. Maso se tedy muselo zpracovat. Jedn\u00edm z v\u00fdrobk\u016f, kter\u00e9 z t\u00e9to pot\u0159eby vznikly, je i \u0161unka. V\u00fdroba \u0161unky nen\u00ed slo\u017eit\u00e1 z\u00e1le\u017eitost. Je pot\u0159eba m\u00edt vhodn\u00e9 maso \u2013 nejl\u00e9pe vep\u0159ovou k\u00fdtu. D\u00e1le pak s\u016fl, cukr a trochu vody. D\u0159\u00edve se v \u010cech\u00e1ch vyr\u00e1b\u011bla hojn\u011b \u0161unka od kosti. Od n\u00e1s se pak v\u00fdroba roz\u0161\u00ed\u0159ila i za hranice. Byla to vep\u0159ov\u00e1 k\u00fdta, kter\u00e1 byla nasolena, nalo\u017eena v l\u00e1ku a pot\u00e9 vyuzena. Pak se ova\u0159ila. Pozd\u011bji se \u0161unka zav\u00e1\u0159ela do plechov\u00fdch obal\u016f.\tDobr\u00e1 kvalita\u0160unka je v\u00fdrobkem velmi obl\u00edben\u00fdm pro svou v\u00fdbornou masovou chu\u0165. Jej\u00ed pou\u017eit\u00ed je velice rozmanit\u00e9. Sv\u00e9 m\u00edsto m\u00e1 jak ve studen\u00e9, tak i v tepl\u00e9 kuchyni. Pro jej\u00ed v\u00fdrobu se pou\u017e\u00edv\u00e1 maso, kter\u00e9 je tu\u010dn\u011bj\u0161\u00ed, m\u00e1 jemn\u00e9 vl\u00e1kno a m\u00e1lo vody. Podle zp\u016fsobu v\u00fdroby se \u0161unka rozd\u011bluje na t\u0159i skupiny.1.\u00a0\u00a0\u00a0\u00a0 \u0160unka va\u0159en\u00e1.2.\u00a0\u00a0\u00a0\u00a0 \u0160unka uzen\u00e1.3.\u00a0\u00a0\u00a0\u00a0 \u0160unka su\u0161en\u00e1.Podle n\u011bkter\u00fdch odborn\u00edk\u016f byla d\u0159\u00edve \u0161unka kvalitn\u011bj\u0161\u00ed. Bylo to zp\u016fsobeno p\u0159esn\u00fdm dodr\u017eov\u00e1n\u00edm podnikov\u00fdch norem p\u0159i jej\u00ed v\u00fdrob\u011b. Dnes se \u0161unka d\u011bl\u00ed na t\u0159i kvalitativn\u00ed t\u0159\u00eddy.a)\u00a0\u00a0\u00a0\u00a0\u00a0 \u0160unka nejvy\u0161\u0161\u00ed jakosti\u2013 mus\u00ed obsahovat minim\u00e1ln\u011b \u0161estn\u00e1ct procent \u010dist\u00fdch svalov\u00fdch b\u00edlkovin.b)\u00a0\u00a0\u00a0\u00a0\u00a0 \u0160unka v\u00fdb\u011brov\u00e1\u2013 obsah minim\u00e1ln\u011b t\u0159in\u00e1cti procent \u010dist\u00fdch svalov\u00fdch b\u00edlkovin.c)\u00a0\u00a0\u00a0\u00a0\u00a0 \u0160unka standardn\u00ed\u2013 mus\u00ed m\u00edt minim\u00e1ln\u011b deset procent \u010dist\u00fdch svalov\u00fdch b\u00edlkovin.Pokud m\u00e1 v\u00fdrobek pod sedm procent \u010dist\u00fdch svalov\u00fdch b\u00edlkovin, nesm\u00ed se ozna\u010dit jako \u0161unka, ale nap\u0159\u00edklad jako n\u00e1\u0159ez. Jako n\u00e1hradn\u00ed suroviny se do \u0161unky p\u0159id\u00e1vaj\u00ed vep\u0159ov\u00e9 k\u016f\u017ee, pitn\u00e1 voda, bramborov\u00fd \u0161krob, s\u00f3jov\u00e1 b\u00edlkovina, jedl\u00fd rostlinn\u00fd tuk. D\u00e1le takzvan\u00e1 \u201e\u00e9\u010dka\u201c, kter\u00e1 v\u00fdrobek obarv\u00ed a ochut\u00ed. Pr\u00e1v\u011b z d\u016fvodu vysok\u00e9ho pod\u00edlu p\u0159idan\u00fdch n\u00e1hra\u017eek se mnoz\u00ed lid\u00e9 navracej\u00ed k dom\u00e1c\u00ed v\u00fdrob\u011b \u0161unky.                                                                                                                                                                                                                                                                                                                                                                                        3.9\/5 - (8 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Dom\u00e1c\u00ed \u0161unka","item":"https:\/\/www.vydis.cz\/domaci-sunka\/#breadcrumbitem"}]}]