{"id":906,"date":"2021-07-20T19:36:45","date_gmt":"2021-07-20T17:36:45","guid":{"rendered":"https:\/\/rodnamaslinada.com\/?p=906"},"modified":"2024-03-19T13:26:04","modified_gmt":"2024-03-19T12:26:04","slug":"konzerviranje-maslina","status":"publish","type":"post","link":"https:\/\/rodnamaslinada.com\/hr\/konzerviranje-maslina\/","title":{"rendered":"Konzerviranje maslina"},"content":{"rendered":"\t\t
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Konzerviranje maslina<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Zzzzzz, zuje komarci na sve strane a ja da se za\u0161titim od njihovih ugriza ma\u017eem se razrije\u0111enim eteri\u010dnim uljem limunske trave, citronelle. Prijatan miris meni pa\u0161e, dodam jo\u0161 i koju kapljicu lavandinog eteri\u010dnog ulja i po\u010dinje moje potpuno opu\u0161tanje u prirodi. Znam da iako ih ima svugdje okolo, mene komarci ne\u0107e grist jer im je moja ko\u017ea premazana ovim uljima izrazito odbojna.
I plodovi masline da bi se obranili od \u0161teto\u010dina koriste sli\u010dnu taktiku. U svom sastavu imaju veliku koli\u010dinu oleuropeina koji je izrazito gorak i maslini slu\u017ei da prirodno odbija nametnike. Upravo je to sastojak koji sprje\u010dava i nas da se osladimo maslinama direktno sa stabla. Njegov izrazito gorak okus \u010dini zelene masline nejestivima i za nas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Image by Nat Aggiato<\/a> from Pixabay<\/a><\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pripremanje maslina za zimnicu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tDa bi mogli u njima u\u017eivat, svje\u017ee ubrane masline, prvo moraju pro\u0107i proces odgor\u010davanja. Kao i gotovo svaki specijalitet, puno je na\u010dina na koji se mogu pripremati svje\u017ee masline. Tradicionalno postoje u raznim zemljama karakteristi\u010dni recepti koji se razlikuju od sela do sela i od zemlje do zemlje. Ovise o veli\u010dini i karakteristikama svake pojedine autohtone vrste. Zahtjevaju malo vremena ali se isplati, jer ukusno, ljekovito i blagotvorno za na\u0161e zdravlje nije samo maslinovo ulje nego i plodovi. \u0160tovi\u0161e, procesom fermentacije, masline se oboga\u0107uju probioticima, enzimima i dobrim bakterijama, koje nam poma\u017eu u odr\u017eavanju zdrave crijevne flore i podr\u017eavaju na\u0161 imunolo\u0161ki sistem.\n\nKako dakle pripremiti masline za zimnicu?\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Odgor\u010davanje maslina<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tKao prvo, moramo ih odgor\u010diti. Ispiranjem u obi\u010dnoj vodi, slanoj vodi, u otopini natrijevog hidroksida (soda kau\u0161tika) ili dr\u017eanjem u soli, iz maslina izlazi gorki oleuropein i one postaju prikladne za jelo.\n\nProces odgor\u010davanja traje od nekoliko tjedana do nekoliko mjeseci, ovisno o vrsti maslina, na\u010dinu odgor\u010davanja kao i o stupnju zrelosti ploda. Naime, za odgor\u010diti zelene masline trebat \u0107e nam vi\u0161e vremena nego za zrelije ljubi\u010daste ili crne masline.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\"Konzumne\t\t\t\t\t\t\t\t\t\t\t
Zelene masline vrsta Bella di Cerignola iz salamure<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Odgor\u010davanje u vodi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tZelene masline mo\u017eemo odgor\u010diti dr\u017eanjem u obi\u010dnoj vodi tjedan ili vi\u0161e dana, mijenjaju\u0107i vodu dva puta na dan i povremeno provjeravaju\u0107i okus.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Odgor\u010davanje u slanoj vodi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tProces odgo\u010davanja u slanoj vodi je gotovo isti. Masline se dr\u017ee u 10 postotnoj slanoj otopini, \u0161to zna\u010di 100 grama soli na jednu litru vode za 1 kilogram maslina; mijenjaju\u0107i povremeno otopinu i dr\u017ee\u0107i masline potpuno prekrivene vodom. Proces odgor\u010davanja mo\u017ee trajati i do 6 tjedana.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Odgor\u010davanje sa sodom kau\u0161tika<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tIako se na ovaj na\u010din proces odgor\u010davanje ubrzava, moramo biti jako oprezni jer soda kau\u0161tika mo\u017ee izazvati opekline i ozbiljna o\u0161te\u0107enja.\nKoncentracija i temperatura lu\u017enate sodne otopine, kao i trajanje postupka odgor\u010davanja ovise o konzistenciji pulpe i koncentraciji oleuropeina u pojedinim sortama. Va\u017eno je optimalno uskladit sva tri \u010dimbenika kako ne bi do\u0161lo do o\u0161te\u0107enja ploda. Uglavnom se smatra da je proces odgor\u010davanja gotov kada otopina dopre do ko\u0161tice, \u0161to se mo\u017ee primjetiti po boji mesa koja je u tom trenutku ujedna\u010dena po cijelom presjeku masline.\n\nNakon toga masline se ispiru nekoliko dana mijenjaju\u0107i vodu vi\u0161e puta na dan. Kad su masline dobro isprane spremne su za fermentiranje.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Odgor\u010davanje na suho sa solju<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tCrne masline mo\u017eemo odgor\u010diti i samo soljenjem, dr\u017ee\u0107i ih ili na zraku, ili u posudama prekrivene sa soli. Pritom \u0107e iz njih izlaziti voda koju ocijedimo i potom dodajemo jo\u0161 nove soli kako bi masline bile stalno prekrivene. Proces \u0107e trajati otprilike 3 do 4 tjedna.\n\nZa koji god od postupaka odgor\u010davanja da se odlu\u010dimo, kad on zavr\u0161i pripremamo masline za proces fermentacije.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Masline vrste Peranzana iz salamure <\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Fermentiranje maslina<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Dok se odgor\u010davanjem iz maslina izvla\u010di oleuropein, najpoznatiji iz fenolne skupine, zaslu\u017ean ne samo za gor\u010dinu nego i za ljekovita svojstva maslinovog ulja, fermentacijom po\u010dinje proces razgradnje \u0161e\u0107era u maslinama i stvaranje enzima koji djeluju i kao prirodni konzervans. Udio fenola u konzerviranim maslinama<\/a> ovisi o vrsti maslina ali i o na\u010dinu konzerviranja. Znanstvena istra\u017eivanja dokazuju da masline konzervirane u cijelosti sadr\u017ee ve\u0107i postotak fenola s obzirom na otko\u0161tene, a one pak imaju vi\u0161e fenola od konzerviranih punjenih maslina.<\/p>

Fermentacija je jedan od najstarijih i najva\u017enijih tehnolo\u0161kih postupaka konzerviranja namirnica. Ovisno o temperaturi, okru\u017eju, godi\u0161njem dobu i mnogim drugim faktorima, svaka fermentacija posti\u017ee druga\u010dije rezultate. Fermentacija maslina naj\u010de\u0161\u0107e se provodi u solnoj otopini (100 grama soli na 1 litru vode) sa ili bez dodavanja kvasine ili limuna koji ubrzavaju fermentaciju. Za reguliranje okusa, mo\u017ee se dodati i suho za\u010dinsko bilje, \u010de\u0161njak ili drugi za\u010dini. Sam proces fermentacije ne zahtjeva zrak, tako da staklenke mo\u017eemo \u010dvrsto zatvorit a mo\u017eemo i dodati par \u017elica maslinovog ulja na povr\u0161inu vode, da bi sprije\u010dili kontakt sa zrakom. U svakom je slu\u010daju va\u017eno da masline tokom fermentacije budu potpuno prekrivene teku\u0107inom. Obi\u010dno su spremne za jelo nakon 2-4 mjeseca fermentacije.<\/p>

Ne dajte da vas dugi proces pripreme obeshrabri. Fermentirani proizvodi oboga\u0107uju na\u0161u prehranu i mnoge od njih sigurno ve\u0107 koristite. Vino, pivo, kvasina, jogurt, i razne vrste kiselog povr\u0107a su proizvedeni fermentacijom i njihovom upotrebom nastanjujemo crijeva dobrim bakterijama i vra\u0107amo crijevnoj flori ravnote\u017eu te time ja\u010damo na\u0161 imunolo\u0161ki sistem, borimo se protiv alergija i reguliramo tjelesnu te\u017einu.<\/p>

U spektru fermentiranih proizvoda, stolne masline zauzimaju jako va\u017eno mjesto, jer osim enzima i probiotika u sebi sadr\u017ee i izuzetno va\u017ene fenole, koji \u0161tite na\u0161e srce i krvne \u017eile i imaju protuupalna svojstva. Ako mo\u017eete nabaviti svje\u017ee masline, poku\u0161ajte ih ukiselit sami. Pritom za kiseljenje koristite samo zdrave, neo\u0161te\u0107ene plodove. Imate li svoje stablo, posebnu pa\u017enju obratite na berbu. Konzumne masline berite ru\u010dno, idealno uz pomo\u0107 maslinaprave<\/a>, i preradu zapo\u010dnite neposredno nakon berbe kako bi imali \u0161to kvalitetniji krajnji proizvod.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Dalmatinske crne masline i ukiseljena kapulica<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\"\"<\/a><\/figure>

Da, \u017eelim primati e-po\u0161tu od Rodne Maslinade<\/a><\/h3>

Slat \u0107emo vam obavijesti o na\u0161im ponudama i najnovije \u010dlanke direktno na va\u0161u email adresu.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Konzerviranje maslina Zzzzzz, zuje komarci na sve strane a ja da se za\u0161titim od njihovih ugriza ma\u017eem se razrije\u0111enim eteri\u010dnim uljem limunske trave, citronelle. Prijatan miris meni pa\u0161e, dodam jo\u0161 i koju kapljicu lavandinog eteri\u010dnog ulja i po\u010dinje moje potpuno opu\u0161tanje u prirodi. Znam da iako ih ima svugdje okolo, mene komarci ne\u0107e grist jer 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