{"id":720,"date":"2008-10-07T19:40:10","date_gmt":"2008-10-07T17:40:10","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2008\/10\/07\/77\/"},"modified":"2024-11-07T13:57:13","modified_gmt":"2024-11-07T12:57:13","slug":"77","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/77\/","title":{"rendered":"Kulin\u00e1rn\u00ed \u00fapravy stravy"},"content":{"rendered":"<p><span style=\"color: #003399\">\u00a0O v\u00fdhod\u00e1ch a nev\u00fdhod\u00e1ch jednotliv\u00fdch kulin\u00e1rn\u00edch (kucha\u0159sk\u00fdch)\u00a0\u00faprav stravy.<\/span><\/p>\n<p>Hlavn\u00edm \u00fakolem tepeln<strong><img loading=\"lazy\" decoding=\"async\" style=\"width: 92px;height: 98px;float: left\" title=\"papinak\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/jak_kde\/papinak.jpg\" alt=\"papinak\" width=\"185\" height=\"197\" align=\"right\" border=\"0\" hspace=\"5\" vspace=\"5\" \/><\/strong>\u00e9 a jin\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips194'>kulin\u00e1rn\u00ed<\/span> \u00fapravy potravin je zlep\u0161it stravitelnost a vyu\u017eitelnost \u017eivin (\u010dili jejich nutri\u010dn\u00ed hodnotu). I ze suroviny, kter\u00e1 nen\u00ed pro p\u0159\u00edmou konzumaci vhodn\u00e1, (nap\u0159\u00edklad syrov\u00e9 maso, syrov\u00fd b\u00edlek) m\u016f\u017eeme po tepeln\u00e9m zpracov\u00e1n\u00ed p\u0159ipravit chutn\u00fd a zdrav\u00ed prosp\u011b\u0161n\u00fd pokrm.<\/p>\n<p>Na druh\u00e9 stran\u011b lze tepelnou \u00fapravou z p\u016fvodn\u011b velmi v\u00fd\u017eivn\u00fdch potravin vytvo\u0159it nutri\u010dn\u00ed trosky (t\u0159eba fritovan\u00e1 brokolice).<\/p>\n<p>\u00a0<\/p>\n<p><strong>Tepeln\u00e1 \u00faprava stravy<\/strong><\/p>\n<p>Je mnoho zp\u016fsob\u016f tepeln\u00e9ho opracov\u00e1n\u00ed potravin. Kdy\u017e je se\u0159ad\u00edme podle p\u016fsoben\u00ed na potravinu, od t\u011bch nem\u00e9n\u011b zat\u011b\u017euj\u00edc\u00edch a zachov\u00e1vaj\u00edc\u00edch nejv\u00edce \u017eivin a\u017e po ty nejagresivn\u011bj\u0161\u00ed a nejm\u00e9n\u011b vhodn\u00e9, p\u0159i kter\u00fdch se d\u016fle\u017eit\u00e9 \u017eiviny ztr\u00e1cej\u00ed a vytv\u00e1\u0159ej\u00ed se l\u00e1tky zdrav\u00ed \u0161kodliv\u00e9, \u010dasto rakovinotvorn\u00e9 povahy, dostaneme n\u00e1sleduj\u00edc\u00ed seznam:<\/p>\n<ul>\n<li>blan\u0161\u00edrov\u00e1n\u00ed<\/li>\n<li>va\u0159en\u00ed v p\u00e1\u0159e<\/li>\n<li>va\u0159en\u00ed ve vod\u011b<\/li>\n<li>du\u0161en\u00ed<\/li>\n<li>op\u00e9k\u00e1n\u00ed<\/li>\n<li>pe\u010den\u00ed<\/li>\n<li>grilov\u00e1n\u00ed<\/li>\n<li>sma\u017een\u00ed, fritov\u00e1n\u00ed\u00a0<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Blan\u0161\u00edrov\u00e1n\u00ed <\/strong>znamen\u00e1 v kucha\u0159sk\u00e9m n\u00e1zvoslov\u00ed kr\u00e1tk\u00e9 pono\u0159en\u00ed do va\u0159ic\u00ed vody nebo hork\u00e9 p\u00e1ry a n\u00e1sledn\u00e9 rychl\u00e9 ochlazen\u00ed. N\u00e1zev pro tento zp\u016fsob o\u0161et\u0159en\u00ed potravin (p\u0159edev\u0161\u00edm ovoce a zeleniny) poch\u00e1z\u00ed z francouzsk\u00e9ho slova \u201eblanchir\u201c (\u010distit, b\u011blit). Blan\u0161\u00edrov\u00e1n\u00edm se ni\u010d\u00ed bakterie a <span class='tooltipsall tooltipsincontent classtoolTips280'>enzymy<\/span> v potravin\u011b, odstra\u0148uj\u00ed se ne\u017e\u00e1douc\u00ed pachy a chuti (ho\u0159kost, trpkost apod.), vyplavuj\u00ed se ne\u010distoty. Raj\u010data, papriky, meru\u0148ky a jin\u00e9 plody lze d\u00edky blan\u0161\u00edrov\u00e1n\u00ed snadno zbavit slupky.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Va\u0159en\u00ed v p\u00e1\u0159e<\/strong> je \u0161etrn\u011bj\u0161\u00ed ne\u017e va\u0159en\u00ed ve vod\u011b. Mnoho l\u00e1tek (nap\u0159. vitamin\u016f rozpustn\u00fdch ve vod\u011b) z\u016fst\u00e1v\u00e1 p\u0159i tomto procesu z velk\u00e9 \u010d\u00e1sti zachov\u00e1no a takto p\u0159ipraven\u00e9 potraviny a pokrmy jsou chutn\u011bj\u0161\u00ed.\u00a0<\/p>\n<p>K va\u0159en\u00ed v p\u00e1\u0159e lze pou\u017e\u00edt nap\u0159\u00edklad speci\u00e1ln\u00ed parn\u00ed hrnce, jejich\u017e v\u00fdhodou je zachov\u00e1n\u00ed \u017eivin v potravin\u00e1ch a rychlost p\u0159\u00edpravy. V\u0161e se v nich va\u0159\u00ed najednou a lze v nich p\u0159ipravovat v podstat\u011b cokoli (maso, zelenina, r\u00fd\u017ee, vejce\u2026). Podobn\u011b lze vyu\u017e\u00edt i \u0159\u00edmsk\u00fd hrnec, ve kter\u00e9m m\u016f\u017eeme va\u0159it, dusit, ale i p\u00e9ci v p\u00e1\u0159e. Op\u011bt prakticky cokoli &#8211; a bez tuku.<\/p>\n<p>\u00a0<\/p>\n<p>Pro klasick\u00e9 <strong>va\u0159en\u00ed ve vod\u011b<\/strong> m\u016f\u017eeme pou\u017e\u00edt tlakov\u00fd hrnec (Papin\u016fv hrnec &#8211; papi\u0148\u00e1k). Potraviny si v n\u011bm uchovaj\u00ed v\u00edce vitamin\u016f a va\u0159en\u00ed samo je mnohem rychlej\u0161\u00ed.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Pe\u010den\u00ed a grilov\u00e1n\u00ed<\/strong> nepat\u0159\u00ed zrovna mezi nejvhodn\u011bj\u0161\u00ed \u00fapravy pokrm\u016f, i kdy\u017e je mnoz\u00ed z n\u00e1s preferuj\u00ed. B\u011bhem pe\u010den\u00ed a grilov\u00e1n\u00ed vznikaj\u00ed \u0161kodliv\u00e9 l\u00e1tky (nap\u0159\u00edklad polycyklick\u00e9 aromatick\u00e9 uhlovod\u00edky s rakovinotvorn\u00fdmi, mutagenn\u00edmi a teratogenn\u00edmi \u00fa\u010dinky). Vznikaj\u00ed v d\u016fsledku p\u0159epalov\u00e1n\u00ed tuku a p\u0159i jeho odkap\u00e1v\u00e1n\u00ed na roz\u017ehaven\u00e9 uhl\u00ed b\u011bhem grilov\u00e1n\u00ed. \u0160etrn\u011bj\u0161\u00ed a zdrav\u011bj\u0161\u00ed je pe\u010den\u00ed \u010di grilov\u00e1n\u00ed v alobalu, kdy si pokrmy udr\u017euj\u00ed svou chu\u0165, jsou \u0161\u0165avnat\u00e9 &#8211; a co p\u0159edev\u0161\u00edm! &#8211; nedoch\u00e1z\u00ed k p\u0159epalov\u00e1n\u00ed tuk\u016f.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Sma\u017een\u00ed a fritov\u00e1n\u00ed<\/strong> pat\u0159\u00ed jednozna\u010dn\u011b mezi nevhodn\u00e9 zp\u016fsoby tepeln\u00e9 \u00fapravy potravin. P\u0159i fritov\u00e1n\u00ed se, na rozd\u00edl od sma\u017een\u00ed, pono\u0159\u00ed cel\u00fd kus polotovaru do n\u00e1doby s rozp\u00e1len\u00fdm olejem.<\/p>\n<p>P\u0159i sma\u017een\u00ed \u010di fritov\u00e1n\u00ed potravina nasaje tuk a t\u00edm se v\u00fdrazn\u011b zvy\u0161uje energetick\u00e1 hodnota hotov\u00e9ho pokrmu. Nap\u0159\u00edklad hranolky obsahuj\u00ed n\u011bkolikan\u00e1sobn\u011b vy\u0161\u0161\u00ed mno\u017estv\u00ed energie ne\u017e p\u016fvodn\u00ed surovina brambory (srovnej 2000 kJ oproti 300 kJ ve 100 g). Osma\u017eenou potravinu lze zbavit p\u0159ebyte\u010dn\u00e9ho tuku tak, \u017ee ji nech\u00e1me okapat a pot\u00e9 polo\u017e\u00edme na sav\u00fd pap\u00edr nebo na ubrousek. M\u016f\u017eeme ji tak\u00e9 ihned po osma\u017een\u00ed pono\u0159it na n\u011bkolik vte\u0159in do vrouc\u00ed vody.\u00a0<\/p>\n<p>V d\u016fsledku p\u0159epalov\u00e1n\u00ed tuk\u016f se v potravin\u00e1ch vytv\u00e1\u0159ej\u00ed \u0161kodliv\u00e9 l\u00e1tky, kter\u00e9 po\u0161kozuj\u00ed zdrav\u00ed. P\u0159\u00edkladem m\u016f\u017ee b\u00fdt potenci\u00e1ln\u00ed rakovinotvorn\u00e1 l\u00e1tka akrylamid a jeho metabolit glycidamid, kter\u00fd vznik\u00e1 v potravin\u00e1ch s vysok\u00fdm obsahem \u0161krobu, pokud jsou vystaveny vysok\u00e9 teplot\u011b (hranolky, chipsy). Dal\u0161\u00edm p\u0159\u00edkladem jsou polycyklick\u00e9 aromatick\u00e9 uhlovod\u00edky \u2013 PAU, kter\u00e9 maj\u00ed rakovinotvorn\u00e9, <span class='tooltipsall tooltipsincontent classtoolTips197'>mutagenn\u00ed<\/span> a <span class='tooltipsall tooltipsincontent classtoolTips171'>teratogenn\u00ed<\/span> \u00fa\u010dinky.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Pickles \u2013 ml\u00e9\u010dn\u011b kva\u0161en\u00e9 potraviny<\/strong><\/p>\n<p>Ml\u00e9\u010dn\u00e9 kva\u0161en\u00ed je zp\u016fsob zpracov\u00e1n\u00ed zeleniny a u n\u00e1s se pou\u017e\u00edv\u00e1 ji\u017e odnepam\u011bti (klasick\u00e9 kysan\u00e9 zel\u00ed). Takto upraven\u00e1 zelenina m\u00e1 sv\u00e9 nesporn\u00e9 v\u00fdhody: nap\u0159\u00edklad podporuje r\u016fst st\u0159evn\u00ed mikrofl\u00f3ry, zlep\u0161uje tr\u00e1ven\u00ed \u010di posiluje imunitu. Doporu\u010duje se jako dopln\u011bk k nejr\u016fzn\u011bj\u0161\u00edm j\u00eddl\u016fm.<\/p>\n<p>V n\u011bkter\u00fdch p\u0159\u00edpadech trv\u00e1 kva\u0161en\u00ed jen p\u00e1r hodin, jindy vy\u017eaduje del\u0161\u00ed dobu. Kr\u00e1tkodob\u00e9 pickles si m\u016f\u017eeme p\u0159ipravit i sami tak, \u017ee nastrouh\u00e1me 1-2 druhy zeleniny (cibule, mrkev, zel\u00ed, \u010dervenou \u0159epu, ale i dal\u0161\u00ed), p\u0159id\u00e1me 1-1,5 % soli a v\u0161e nap\u011bchujeme do v\u011bt\u0161\u00ed l\u00e1hve, p\u0159ikryjeme mikrotenov\u00fdm s\u00e1\u010dkem, zat\u00ed\u017e\u00edme lahv\u00ed s vodou \u010di p\u00edskem a um\u00edst\u00edme p\u0159i pokojov\u00e9 teplot\u011b na m\u00edsto bez p\u0159\u00edm\u00e9ho slune\u010dn\u00edho sv\u011btla. Nech\u00e1me 3-5 dn\u00ed kvasit a pot\u00e9 rozd\u011bl\u00edme obsah lahve do men\u0161\u00edch skleni\u010dek a ulo\u017e\u00edme do chladni\u010dky (vydr\u017e\u00ed a\u017e n\u011bkolik m\u011bs\u00edc\u016f). Pro dlouhodob\u00e9 pickles se pou\u017e\u00edv\u00e1 klasicky zel\u00ed, je n\u00e1ro\u010dn\u011bj\u0161\u00ed na p\u0159\u00edpravu i prostor.<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0\u00a0<\/p>\n<p>\u00a0 <br \/><strong><em><span>Pou\u017eit\u00e1 literatura<\/span><\/em><\/strong><\/p>\n<p><em><span>Ilkov\u00e1 Olga, technologie p\u0159\u00edpravy pokrm\u016f. 1995<br \/><\/span><\/em><em><span><a href=\"http:\/\/www.bezpecnostpotravin.cz\/az\/default.aspx\" target=\"_blank\" rel=\"noopener noreferrer\">Bezpe\u010dnost potravin A-Z<\/a>, <\/span><\/em><em><span>\u00a0Agronavig\u00e1tor<br \/>Ruprich J., <\/span><\/em><a href=\"http:\/\/www.chpr.szu.cz\/chemtox\/chem\/acrylamide\/acrylamide.htm\" target=\"_blank\" rel=\"noopener noreferrer\"><em><span>Akrylamid v n\u011bkter\u00fdch tepeln\u011b upraven\u00fdch potravin\u00e1ch s vysok\u00fdm obsahem \u0161krobu<\/span><\/em><\/a><em><span>.<br \/>Strnadelov\u00e1 V., Zerz\u00e1n J. Radost z j\u00eddla &#8211; Nejen makrobiotika o\u010dima l\u00e9ka\u0159e a pacienta. 2005.<\/span><\/em><\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips171','Po\u0161kozuje plod b\u011bhem jeho v\u00fdvoje. V\u00fdsledkem mohou b\u00fdt vrozen\u00e9 v\u00fdvojov\u00e9 vady a r\u016fzn\u00e9 defekty.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips194','Kulin\u00e1rn\u00ed vlastnosti = vlastnosti p\u0159i p\u0159\u00edprav\u011b pokrm\u016f, p\u0159i va\u0159en\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips197','Mutagenn\u00ed l\u00e1tka m\u016f\u017ee zp\u016fsobit genetick\u00e9 vady v \u017eiv\u00fdch bu\u0148k\u00e1ch. N\u00e1sledkem mutace m\u016f\u017ee b\u00fdt odum\u0159en\u00ed bu\u0148ky, vrozen\u00e1 vada \u010di nap\u0159. vznik n\u00e1dorov\u00e9ho onemocn\u011bn\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips280','Enzymy jsou l\u00e1tky, kter\u00e9 v\u00a0lidsk\u00e9m t\u011ble umo\u017e\u0148uj\u00ed a urychluj\u00ed chemick\u00e9 reakce.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips327','EPA = eikosapentaenov\u00e1 kyselina'); <\/script>","protected":false},"excerpt":{"rendered":"<p>\u00a0O v\u00fdhod\u00e1ch a nev\u00fdhod\u00e1ch jednotliv\u00fdch kulin\u00e1rn\u00edch (kucha\u0159sk\u00fdch)\u00a0\u00faprav stravy.<br \/>\nHlavn\u00edm \u00fakolem tepeln\u00e9 a jin\u00e9 kulin\u00e1rn\u00ed \u00fapravy potravin je zlep\u0161it stravitelnost a vyu\u017eitelnost \u017eivin (\u010dili jejich nutri\u010dn\u00ed hodnotu). I ze suroviny, kter\u00e1 nen\u00ed pro p\u0159\u00edmou konzumaci vhodn\u00e1, (nap\u0159\u00edklad syrov\u00e9 maso, syrov\u00fd b\u00edlek) m\u016f\u017eeme po tepeln\u00e9m zpracov\u00e1n\u00ed p\u0159ipravit chutn\u00fd a zdrav\u00ed prosp\u011b\u0161n\u00fd pokrm.<\/p>\n","protected":false},"author":16,"featured_media":333,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122],"tags":[],"class_list":["post-720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinarni-upravy-potravin"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=720"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/720\/revisions"}],"predecessor-version":[{"id":866,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/720\/revisions\/866"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/333"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}