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undergraduate thesis
Tradicionalna tehnologija proizvodnje švargla (tlačenice)
2017. urn:nbn:hr:109:003596
Šimunović, Roberto
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Šimunović, R. (2017). Tradicionalna tehnologija proizvodnje švargla (tlačenice) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:003596

Šimunović, Roberto. "Tradicionalna tehnologija proizvodnje švargla (tlačenice)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:003596

Šimunović, Roberto. "Tradicionalna tehnologija proizvodnje švargla (tlačenice)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:003596

Šimunović, R. (2017). 'Tradicionalna tehnologija proizvodnje švargla (tlačenice)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:003596

Šimunović R. Tradicionalna tehnologija proizvodnje švargla (tlačenice) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:003596

R. Šimunović, "Tradicionalna tehnologija proizvodnje švargla (tlačenice)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:003596

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Metadata
TitleTradicionalna tehnologija proizvodnje švargla (tlačenice)
Title (english)Traditional technology of the production of "švargla (tlačenice)"
AuthorRoberto Šimunović
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 country2017-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prema Pravilniku o mesnim proizvodima tlačenica spada u skupinu kuhanih kobasica, a definira se kao termički obrađen proizvod od svinjskog mesa, iznutrica, masnog i vezivnog tkiva i dodatnih sastojaka. U radu je opisana tradicionalna tehnologija proizvodnje tlačenice koja se primjenjuje u seoskim domaćinstvima tijekom svinjokolja. Tlačenica se proizvodi od prethodno kuhanog, otkoštenog i usitnjenog svinjskog mesa (uglavnom svinjske glave, srca, jezika i kožica) kojemu se dodaju kuhinjska sol, crni papar, češnjak i ljuta crvena paprika te se nadjev puni u ovitak (svinjski želudac), a sirove tlačenice (švargle) se dokuhavaju. Tijekom dokuhavanja tlačenica postiže željenu teksturu, čemu doprinosi želatinizacija kolagena. Nakon hlađenja i prešanja, tlačenice se u tradicionalnim pušnicama dime uobičajeno dva tjedna (prosječno dva sata dnevno) pri čemu se ujedno i suše.
Abstract (english)
According to the Ordinance on meat products, “tlačenica” belongs to the group of cooked sausages, and is defined as a thermally processed product of pork meat, intestines, fatty and connective tissue and additional ingredients. This paper describes the traditional technology of “tlačenica” production applied in rural households during slaughter of pigs. “Tlačenica” is prepared from the previously cooked, deboned and minced pork (mainly pig head, heart, tongue and skin) which are added to salt, black pepper, garlic and hot red pepper, and stuffing into the casing (pig's stomach), and they are cooking again. During the re-cook “tlačenica” achieves the preffered texture, which contributes to gelatinization of the collagen. After cooling and pressing, “tlačenica” is smoked in the traditional smokehouses, typically two weeks (two hours per day on average), where it is also dried.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:003596
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
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteEngleski naslov rada u zapisu razlikuje se od naslova u PDF dokumentu zbog naknadne lekture.
Created on2018-01-12 15:57:40