Priznani odstotek (%) neuporabnega dela za prehrano na kg surovega živila pri mehanski obdelavi živil:
+--------+---------------------------------+-------------------+ |Zap. št.| Vrste živil | Odpadek v % na kg | | | | živil | +--------+---------------------------------+-------------------+ |I. |ZELENJAVA | | +--------+---------------------------------+-------------------+ |1. |Artičoke | 15| +--------+---------------------------------+-------------------+ |2. |Beluši | 25| +--------+---------------------------------+-------------------+ |3. |Blitva | 20| +--------+---------------------------------+-------------------+ |4. |Brokoli | 25| +--------+---------------------------------+-------------------+ |5. |Brstični ohrovt | 9| +--------+---------------------------------+-------------------+ |6. |Buče | 25| +--------+---------------------------------+-------------------+ |7. |Bučke | 9| +--------+---------------------------------+-------------------+ |8. |Cvetača | 25| +--------+---------------------------------+-------------------+ |9. |Čebula | 14| +--------+---------------------------------+-------------------+ |10. |Česen | 18| +--------+---------------------------------+-------------------+ |11. |Gobe – jurčki, lisičke | 35| +--------+---------------------------------+-------------------+ |12. |Grah – luščen | 8| +--------+---------------------------------+-------------------+ |13. |Hren | 30| +--------+---------------------------------+-------------------+ |14. |Koleraba | 20| +--------+---------------------------------+-------------------+ |15. |Korenje | 18| +--------+---------------------------------+-------------------+ |16. |Krompir (III.–V. mesec) | 50| +--------+---------------------------------+-------------------+ |17. |Krompir (IX.–II. mesec) | 25| +--------+---------------------------------+-------------------+ |18. |Krompir mladi (V.–IX. mesec) | 10| +--------+---------------------------------+-------------------+ |19. |Kumare – sveže | 25| +--------+---------------------------------+-------------------+ |20. |Jajčevci | 15| +--------+---------------------------------+-------------------+ |21. |Motovilec | 10| +--------+---------------------------------+-------------------+ |22. |Ohrovt | 30| +--------+---------------------------------+-------------------+ |23. |Paradižnik | 10| +--------+---------------------------------+-------------------+ |24. |Peteršilj – korenina | 35| | |listi | 9| +--------+---------------------------------+-------------------+ |25. |Por | 20| +--------+---------------------------------+-------------------+ |25. |Rdeča pesa – sveža | 20| +--------+---------------------------------+-------------------+ |25. |Redkvica | 20| +--------+---------------------------------+-------------------+ |26. |Solata – poletna | 25| +--------+---------------------------------+-------------------+ |27. |Solata – zimska | 20| +--------+---------------------------------+-------------------+ |28. |Stročji fižol | 14| +--------+---------------------------------+-------------------+ |29. |Šampinjoni | 8| +--------+---------------------------------+-------------------+ |30. |Špinača | 30| +--------+---------------------------------+-------------------+ |31. |Zelje sveže | 18| +--------+---------------------------------+-------------------+ |32. |Zelje kislo | 5| +--------+---------------------------------+-------------------+ |33. |Zelena – gomolj | 20| +--------+---------------------------------+-------------------+ |II. |SADJE | | +--------+---------------------------------+-------------------+ |1. |Ananas | 50| +--------+---------------------------------+-------------------+ |2. |Avokado | 25| +--------+---------------------------------+-------------------+ |3. |Banane | 43| +--------+---------------------------------+-------------------+ |4. |Breskve suhe | 10| +--------+---------------------------------+-------------------+ |5. |Breskve sveže | 18| +--------+---------------------------------+-------------------+ |6. |Češnje | 15| +--------+---------------------------------+-------------------+ |7. |Fige suhe | 5| +--------+---------------------------------+-------------------+ |8. |Fige sveže | 20| +--------+---------------------------------+-------------------+ |9. |Grozdje | 20| +--------+---------------------------------+-------------------+ |10. |Hruške suhe | 10| +--------+---------------------------------+-------------------+ |11. |Hruške sveže | 20| +--------+---------------------------------+-------------------+ |12. |Jabolka sušena | 20| +--------+---------------------------------+-------------------+ |13. |Jabolka sveža | 20| +--------+---------------------------------+-------------------+ |14. |Jagode | 20| +--------+---------------------------------+-------------------+ |15. |Karambolo | 5| +--------+---------------------------------+-------------------+ |16. |Kostanj | 25| +--------+---------------------------------+-------------------+ |17. |Kutina | 12| +--------+---------------------------------+-------------------+ |18. |Kivi | 10| +--------+---------------------------------+-------------------+ |19. |Limone | 15| +--------+---------------------------------+-------------------+ |20. |Maline | 5| +--------+---------------------------------+-------------------+ |21. |Mandeljni v lupini | 25| +--------+---------------------------------+-------------------+ |22. |Mandeljni oluščeni blanširan | 60| +--------+---------------------------------+-------------------+ |23. |Mango | 15| +--------+---------------------------------+-------------------+ |24. |Mandarine | 20| +--------+---------------------------------+-------------------+ |25. |Marelice suhe | 10| +--------+---------------------------------+-------------------+ |26. |Marelice sveže | 20| +--------+---------------------------------+-------------------+ |27. |Orehi in lešnik oluščeni | 3| +--------+---------------------------------+-------------------+ |28. |Orehi in lešnik v lupini | 50| +--------+---------------------------------+-------------------+ |29. |Papaja | 15| +--------+---------------------------------+-------------------+ |30. |Pomaranče | 20| +--------+---------------------------------+-------------------+ |31. |Rozine | 3| +--------+---------------------------------+-------------------+ |32. |Slive suhe | 10| +--------+---------------------------------+-------------------+ |33. |Slive sveža | 15| +--------+---------------------------------+-------------------+ |34. |Višnje | 15| +--------+---------------------------------+-------------------+
+--------+---------------------------------+-------------------+ |1. |Domača šunka | 30| +--------+---------------------------------+-------------------+ |2. |Kraški pršut | 45| +--------+---------------------------------+-------------------+ |3. |Kraški vrat (budjola) | 10| +--------+---------------------------------+-------------------+ |4. |Prešana šunka v pločevinki | 10| +--------+---------------------------------+-------------------+ |5. |Suha salama | 5| +--------+---------------------------------+-------------------+ |6. |Poltrajna salama | 8| +--------+---------------------------------+-------------------+
+--------+---------------------------------+-------------------+ |1. |Morska riba – sveža | 25| +--------+---------------------------------+-------------------+ |2. |Morska riba – filirana | 50| +--------+---------------------------------+-------------------+ |3. |Sladkovodna riba – sveža | 25| +--------+---------------------------------+-------------------+ |4. |Sladkovodna riba – filirana | 50| +--------+---------------------------------+-------------------+ |5. |Jastog | 70| +--------+---------------------------------+-------------------+ |6. |Škampi | 20| +--------+---------------------------------+-------------------+ |7. |Lignji | 27| +--------+---------------------------------+-------------------+ |8. |Školjke | 8| +--------+---------------------------------+-------------------+
+--------+---------------------------------+-------------------+ |1. |Telečja polovica | 30| +--------+---------------------------------+-------------------+ |2. |Telečje stegno | 23| +--------+---------------------------------+-------------------+ |3. |Telečje pleče | 25| +--------+---------------------------------+-------------------+ |4. |Telečji hrbet (zarebrnica) | 20| +--------+---------------------------------+-------------------+ |5. |Goveje stegno | 23| +--------+---------------------------------+-------------------+ |6. |Goveje pleče | 25| +--------+---------------------------------+-------------------+ |7. |Goveji hrbet | 35| +--------+---------------------------------+-------------------+ |8. |Goveji flam (potrebušina) | 24| +--------+---------------------------------+-------------------+ |9. |Svinjska polovica | 20| +--------+---------------------------------+-------------------+ |10. |Svinjsko stegno | 20| +--------+---------------------------------+-------------------+ |11. |Svinjsko pleče | 18| +--------+---------------------------------+-------------------+ |12. |Svinjski hrbet | 12| +--------+---------------------------------+-------------------+ |13. |Drobnica (jagnjetina) | 15| +--------+---------------------------------+-------------------+ |14. |Piščanci | 20| | |Piščančji file | 40| +--------+---------------------------------+-------------------+ |15. |Puran | 20| +--------+---------------------------------+-------------------+ |16. |Gos | 20| +--------+---------------------------------+-------------------+ |17. |Fazan v perju | 34| | |Fazan brez perja | 15| +--------+---------------------------------+-------------------+ |18. |Domači zajec – odrt | 10| +--------+---------------------------------+-------------------+ |19. |Divji zajec v koži | 40| +--------+---------------------------------+-------------------+ |20. |Divji zajec brez kože | 10| +--------+---------------------------------+-------------------+ |21. |Srnin hrbet | 20| +--------+---------------------------------+-------------------+ |22. |Srnino stegno | 24| +--------+---------------------------------+-------------------+ |23. |Srnino pleče | 27| +--------+---------------------------------+-------------------+
+-----------------------------------------------+--------------+ |I. DELITEV SIROV PO TRDOTI | | +-----------------------------------------------+--------------+ |Zelo trdi siri: Parmezan, Zbrinc | 20| +-----------------------------------------------+--------------+ |Trdi siri: Bra, Bohinjski sir, Čedar, | 15| |Ementalski sir, Fiore sadro, Fontina, Grojer, | | |Montasio, Nanoški sir, Pecorino, Tolminski sir | | +-----------------------------------------------+--------------+ |Poltrdi siri: Edamski sir, Gauda, Jošt, | 10| |Kranjski sir, Posavski sir, Tilzitski sir, Tin,| | |Trapist | | +-----------------------------------------------+--------------+ |Mehki siri: | | +-----------------------------------------------+--------------+ |– Siri z belo plesnijo v testu: Bri, Kamamber; | | +-----------------------------------------------+--------------+ |– Siri z modro plesnijo v testu: Gorgonzola | | |Rokfor; | | +-----------------------------------------------+--------------+ |– Siri z rdečo mažo na površini: Limburški sir,| | |Romadur; | | +-----------------------------------------------+--------------+ |– Siri, ki zorijo v slani vodi. | 6| +-----------------------------------------------+--------------+ |Sveži siri: | | +-----------------------------------------------+--------------+ |– Sveži siri, ki so lahko pastozni kot | | |Mocarela; | | +-----------------------------------------------+--------------+ |– Zrnati siri, kot je Cottage cheese ali skuta;| | +-----------------------------------------------+--------------+ |– Topljeni sir: Chalet sir, Triglav sir, Zdenka| 6| |sir | | +-----------------------------------------------+--------------+ |Posebni siri z dodatki: | | +-----------------------------------------------+--------------+ |– Siri z dodatki: (orehi, poper, olive, | | |paprika, grozdje, zelišča, kot so peteršilj, | | |žajbelj, itd.) | | +-----------------------------------------------+--------------+ |– Siri vloženi v olju: (olivno olje, sončnično | | |olje, ogrščično olje in aromatizirana olja z | | |česnom ali zelišči: pehtranom, baziliko, | | |lovorjem, meto, majaronom, timijanom, | | |rožmarinom, koprcem, šetrajem, kumino, itd.) | | +-----------------------------------------------+--------------+ |– Dimljeni siri: (Paški dimljeni sir, Ovčji | 8| |siri itd.) | | +-----------------------------------------------+--------------+ |Skuta (običajno se prišteva k sirom) | 6| +-----------------------------------------------+--------------+ |II. DELITEV SIROV PO VSEBNOSTI MAŠČOBE | | +-----------------------------------------------+--------------+ |Premasten sir (najmanj 55% maščobe v suhi snovi| 6| |m/ss) | | +-----------------------------------------------+--------------+ |Polnomasten sir (najmanj 50% m/ss) | 6| +-----------------------------------------------+--------------+ |Masten sir (najmanj 45% m/ss) | 6| +-----------------------------------------------+--------------+ |Tričetrt masten sir (najmanj 35% m/ss) | 8| +-----------------------------------------------+--------------+ |Polmasten sir (najmanj 25% m/ss) | 8| +-----------------------------------------------+--------------+ |Četrtmasten sir (najmanj 15% m/ss) | 10| +-----------------------------------------------+--------------+ |Pusti sir (manj kot 15% m/ss). | 20| +-----------------------------------------------+--------------+
+---------+--------------------------------------+-------------+ |1. |Svinjina | 3| +---------+--------------------------------------+-------------+ |2. |Teletina | 6| +---------+--------------------------------------+-------------+ |3. |Govedina | 8| +---------+--------------------------------------+-------------+ |4. |Perutnina | 20| +---------+--------------------------------------+-------------+ |5. |Drobovina | 15| +---------+--------------------------------------+-------------+
+-----------+------------+------------+------------+-----------+ |Vrste mesa | Kuhanje | Praženje | Pečenje | Dušenje | +-----------+------------+------------+------------+-----------+ |Govedina | 34 | 34 | 34 | 32 | +-----------+------------+------------+------------+-----------+ |Teletina | 35 | 35 | 36 | 34 | +-----------+------------+------------+------------+-----------+ |Svinjina | 30 | 36 | 30 | 35 | +-----------+------------+------------+------------+-----------+ |Jagnjetina | 33 | 33 | 35 | 34 | +-----------+------------+------------+------------+-----------+ |Perutnina | 25 | 30 | 32 | 34 | +-----------+------------+------------+------------+-----------+ |Drobovina | 45 | 40 | 40 | 32 | +-----------+------------+------------+------------+-----------+