Obchod na fyzické adrese:
Koldinova 422
Klatovy
Vysočina – receptura ON č. 577271
📜 Úvodem několik zajímavostí z historie a vývoje salámu
- První návrhy receptury vznikly už v polovině 60. let v rámci snahy sjednotit výrobu trvanlivých salámů po celém Československu. Do té doby se vyrábělo mnoho regionálních variant (např. různé napodobeniny uherského salámu), ale jejich složení se lišilo.
- Odborný dohled nad sestavením receptury měl Výzkumný ústav masného průmyslu v Praze, jehož úkolem bylo unifikovat výrobu.
- Tvůrcem receptury byl kolektiv odborníků Výzkumného ústavu masného průmyslu v Praze, pod vedením doc. Ing. Karla Stupky a prof. Ladislava Nedomy, kteří se podíleli na standardizaci masných výrobků v rámci celé republiky.
- Receptura byla koncipována tak, aby:
- obsahovala jasně stanovený podíl hovězího, vepřového a sádla,
- byla chuťově vyvážená, ale technologicky stabilní,
- obstála v exportních dodávkách (zejména do SSSR, NDR a Polska).
- V roce 1967 byla receptura Vysočiny oficiálně přijata do ČSN (československé státní normy) jako nový typ trvanlivého teplem opracovaného salámu a zavedena do výroby.
- Název „Vysočina“ také nebyl náhodný – měl vzbudit dojem čistého prostředí Českomoravské vysočiny, symbolu poctivé a „zdravé“ produkce.
Marketingové oddělení tehdejšího masného průmyslu se snažilo dát výrobku jméno, které působí tradičně a přirozeně, a přitom neodkazuje na zahraniční vzory. - Od 70. let byla Vysočina pevně zakotvena v sortimentní skladbě masného průmyslu ČSSR. Každý masokombinát ji musel vyrábět podle jednotné normy, která přesně určovala suroviny i postup.
- Během 80. let se receptura již téměř neměnila, jen se drobně upravovaly technologické parametry (např. doba zrání, přesnější vymezení ztrát a hodnoty aₘ).
- Díky své popularitě se stala jedním z „národních salámů“ a její receptura byla chráněna státní normou (ČSN).
👉 Do roku 1989 tak byla Vysočina vnímána jako symbol standardizované kvality, spolu s Gothajským salámem, Špekáčky nebo Juniorem patřila k pilířům státního průmyslu masného.
I dnes je „Vysočina“ vnímána jako symbol tradičního českého uzenářství, ačkoliv receptury se u jednotlivých výrobců mohou mírně lišit.
Suroviny na 100 kg
| Druh suroviny | Množství [kg] |
|---|---|
| HZV | 42,00 |
| VL | 27,00 |
| VV b.k. | 56,00 |
| hřbetní sádlo | 17,00 |
| Přísady | |
| dusitanová solící směs | 3,45 |
| pepř černý | 0,30 |
| voda – led | 1,00 |
| Obaly | |
| klihovkové obaly Ø 55 mm | 80 m |
| hliníkové spony | 160 ks |
Přepočet surovin
Porce/Kg/Litry100
| Druh potravin | množství |
|---|---|
| HZV | 42 kg |
| VL | 27 kg |
| VVb.k. | 56.00000000000001 kg |
| Hřbetní sádlo | 17 kg |
| Dusitanová solná směs | 3.45 kg |
| Pepř černý mletý | 0.3 kg |
| Voda – led | 1 l |
| Klihovkové obaly Ø 55 m | 80 m |
| Hliníkové spony | 160 ks |
Technologický postup
Suroviny, nakrájené na kusy vážící 0,2–0,3 kg, necháme zmrazit na teplotu asi –8 až –15 °C. V kutru zrníme HZV s šupinkovým ledem. Postupně přidáváme VL, VV b.k. a sádlo, v závěru solící směs a pepř. Dílo vykutrujeme na zrnitost cca 1 mm.
Naražené výrobky udíme horkým kouřem 1–1,5 hodiny a dovařujeme 40 až 60 minut při teplotě 72–75 °C. V jádru výrobku musí 10 minut působit teplota 70 °C. Sušení a zrání salámů trvá cca 12 dnů. Po dosažení předepsaných hmotnostních ztrát a po snížení aktivity vody na hodnotu aₘ < 0,93 salámy expedujeme
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