[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.skvelydomov.cz\/jak-uchovat-v-dobre-kvalite-bazalku\/#Article","mainEntityOfPage":"https:\/\/www.skvelydomov.cz\/jak-uchovat-v-dobre-kvalite-bazalku\/","headline":"Jak uchovat v dobr\u00e9 kvalit\u011b bazalku","name":"Jak uchovat v dobr\u00e9 kvalit\u011b bazalku","description":"Je n\u011bkolik zp\u016fsob\u016f, jak m\u016f\u017eete zpracovat zbylou \u010derstvou bazalku pro pou\u017eit\u00ed v&nbsp;budoucnu. Nejv\u011bt\u0161\u00ed snahou p\u0159i tomto zpracov\u00e1n\u00ed je, aby listy nez\u010dernaly a rostlina si zachovala sv\u00e9 typick\u00e9 a osv\u011b\u017euj\u00edc\u00ed aroma. &nbsp; Zachov\u00e1n\u00ed ve form\u011b pesta Pokud tedy m\u00e1te velk\u00e9 mno\u017estv\u00ed bazalky a m\u00e1te r\u00e1di&nbsp;pesto, m\u016f\u017eete rostliny pom\u011brn\u011b snadno zpracovat na tento produkt, ani\u017e by ztratily ... <a title=\"Jak uchovat v dobr\u00e9 kvalit\u011b bazalku\" class=\"read-more\" href=\"https:\/\/www.skvelydomov.cz\/jak-uchovat-v-dobre-kvalite-bazalku\/\" aria-label=\"V\u00edce na Jak uchovat v dobr\u00e9 kvalit\u011b bazalku\">\u010c\u00edst d\u00e1l<\/a>","datePublished":"2021-06-13","dateModified":"2023-05-04","author":{"@type":"Person","@id":"https:\/\/www.skvelydomov.cz\/author\/#Person","name":"","url":"https:\/\/www.skvelydomov.cz\/author\/","image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/75e4d40f94885f01aa9441f03c1e175b?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/75e4d40f94885f01aa9441f03c1e175b?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"skvelydomov.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/skvelydomov.cz\/wp-content\/uploads\/pesto z bazalky_fsMEIx.jpg","url":"https:\/\/skvelydomov.cz\/wp-content\/uploads\/pesto z bazalky_fsMEIx.jpg","height":"","width":""},"url":"https:\/\/www.skvelydomov.cz\/jak-uchovat-v-dobre-kvalite-bazalku\/","about":["Rady a tipy"],"wordCount":598,"articleBody":"Je n\u011bkolik zp\u016fsob\u016f, jak m\u016f\u017eete zpracovat zbylou \u010derstvou bazalku pro pou\u017eit\u00ed v&nbsp;budoucnu. Nejv\u011bt\u0161\u00ed snahou p\u0159i tomto zpracov\u00e1n\u00ed je, aby listy nez\u010dernaly a rostlina si zachovala sv\u00e9 typick\u00e9 a osv\u011b\u017euj\u00edc\u00ed aroma.&nbsp;Zachov\u00e1n\u00ed ve form\u011b pestaPokud tedy m\u00e1te velk\u00e9 mno\u017estv\u00ed bazalky a m\u00e1te r\u00e1di&nbsp;pesto, m\u016f\u017eete rostliny pom\u011brn\u011b snadno zpracovat na tento produkt, ani\u017e by ztratily svou sv\u011b\u017e\u00ed zelenou barvu. Pesto m\u016f\u017eete pozd\u011bji pou\u017e\u00edt nejen k&nbsp;t\u011bstovin\u00e1m, ale hod\u00ed se i do mnoha zeleninov\u00fdch pokrm\u016f a do om\u00e1\u010dek. Pesto nesnadn\u011bji uchov\u00e1te zamra\u017een\u00e9 ve form\u011b kostek, kter\u00e9 vytvo\u0159\u00edte pomoc\u00ed speci\u00e1ln\u00ed formy na tvorbu ledov\u00fdch kostek.&nbsp; P\u0159edt\u00edm, ne\u017e pesto vlo\u017e\u00edte do mraz\u00e1ku, zak\u00e1pn\u011bte povrch ka\u017ed\u00e9 kostky olejem. Ten v&nbsp;budoucnu zabr\u00e1n\u00ed z\u010dern\u00e1n\u00ed pesta b\u011bhem procesu rozmrazov\u00e1n\u00ed.\u010cerstv\u00e9 pesto zak\u00e1pnut\u00e9 olejem vydr\u017e\u00ed v&nbsp;lednici asi 3 dny. To je nesrovnateln\u011b m\u00e9n\u011b ne\u017e kupovan\u00fd produkt. Je to d\u00e1no t\u00edm, \u017ee kupovan\u00e9 pesto obsahuje nav\u00edc konzerva\u010dn\u00ed l\u00e1tky.Konzervov\u00e1n\u00ed v soli, oct\u011b a olejiBazalku lze konzervovat v soli, oct\u011b nebo oleji. Prvn\u00ed metoda slou\u017e\u00ed k&nbsp;dlouhodob\u00e9mu skladov\u00e1n\u00ed bylinky. Ocet a olej se bazalkou aromatizuj\u00ed a jsou tedy hlavn\u00edm produktem. Samoz\u0159ejm\u011b uchovan\u00ed v&nbsp;dobr\u00e9 kvalit\u011b samotn\u00e9 listy rostliny. Je t\u0159eba dodat, \u017ee ocet aromatizovan\u00fd bazalkou je skv\u011bl\u00fd t\u0159eba na dochucen\u00ed sal\u00e1t\u016f. Samotn\u00e1 bylinka z&nbsp;octa je ale u\u017e chu\u0165ov\u011b i s&nbsp;v\u016fn\u00ed velice ovlivn\u011bn\u00e1 octem. V&nbsp;oleji bazalka ztmavne, ale sv\u00e9 aroma oleji p\u0159ed\u00e1. Na zdoben\u00ed ale nen\u00ed vhodn\u00e1.P\u0159i p\u0159\u00edprav\u011b bazalkov\u00e9ho octa postupujte takto: Na 0,7 l lahev vinn\u00e9ho nebo jable\u010dn\u00e9ho octa je ide\u00e1ln\u00edm mno\u017estv\u00edm 15 a\u017e 20 usu\u0161en\u00fdch list\u016f bazalky, kter\u00e9 se \u00fapln\u011b potop\u00ed do octa ve sklenici, kter\u00e1 se hermeticky uzav\u0159e a nech\u00e1 asi m\u011bs\u00edc v&nbsp;klidu, ve tm\u011b a chladu, odpo\u010d\u00edvat. Po m\u011bs\u00edci se olej sced\u00ed a sto\u010d\u00ed do lahve a je p\u0159ipraven\u00fd k&nbsp;dochucen\u00ed sal\u00e1t\u016f a jin\u00fdch zeleninov\u00fdch j\u00eddel.Stejn\u00fd postup lze aplikovat i u p\u0159\u00edpravy oleje. Nejlep\u0161\u00ed je samoz\u0159ejm\u011b panensk\u00fd olivov\u00fd olej. Uzav\u0159en\u00e1 sklenice s&nbsp;bazalkou a olejem se nech\u00e1v\u00e1 ule\u017eet v&nbsp;lednici.Uchov\u00e1n\u00ed bazalky su\u0161en\u00edmJde o tradi\u010dn\u00ed metodu, kter\u00e1 se pou\u017e\u00edvala je\u0161t\u011b p\u0159edt\u00edm, ne\u017e byly v&nbsp;ka\u017ed\u00e9 dom\u00e1cnosti mrazni\u010dky. Bylinku m\u016f\u017eete usu\u0161it v&nbsp;b\u011b\u017en\u00e9 elektrick\u00e9 su\u0161i\u010dce. Pokud ji nem\u00e1te, m\u016f\u017eete pou\u017e\u00edt i mikrovlnnou troubu. Su\u0161en\u00ed na vzduchu nen\u00ed pro rostlinu moc vhodn\u00e9 a v\u00fdsledek nen\u00ed optim\u00e1ln\u00ed.Princip su\u0161en\u00ed v&nbsp;mikrovlnce je zalo\u017een\u00fd na minutov\u00fdch intervalech, kdy se postupn\u011b zvy\u0161uje v\u00fdkon trouby od 270 W do 1100 W.&nbsp; Mezi f\u00e1zemi je t\u0159eba nechat listy vychladnout. Po usu\u0161en\u00ed sice listy nevon\u00ed tak intenzivn\u011b, ale st\u00e1le jsou vhodn\u00e9 k&nbsp;ochucen\u00ed j\u00eddla.V&nbsp;su\u0161i\u010dce se su\u0161\u00ed bylina na 60 &deg;C. Velmi rychle je such\u00e1 a za\u010dne se drolit. \u0160etrn\u011bj\u0161\u00edm zp\u016fsobem p\u0159i teplot\u011b kolem 40 &deg;C je v\u00fdsledn\u00e9 aroma siln\u011bj\u0161\u00ed, su\u0161en\u00ed je ale zdlouhav\u00e9.P\u0159i su\u0161en\u00ed je v\u017edy t\u0159eba po\u010d\u00edtat s&nbsp;m\u00edrn\u00fdm ztmavnut\u00edm list\u016f."},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Jak uchovat v dobr\u00e9 kvalit\u011b bazalku","item":"https:\/\/www.skvelydomov.cz\/jak-uchovat-v-dobre-kvalite-bazalku\/#breadcrumbitem"}]}]