{"id":818,"date":"2022-12-09T09:36:56","date_gmt":"2022-12-09T09:36:56","guid":{"rendered":"https:\/\/foodmood.ee\/blogi\/?p=818"},"modified":"2023-01-05T12:00:48","modified_gmt":"2023-01-05T12:00:48","slug":"5-kvaliteedinaitajat-mida-veiseliha-juures-jalgida","status":"publish","type":"post","link":"https:\/\/foodmood.ee\/blogi\/5-kvaliteedinaitajat-mida-veiseliha-juures-jalgida\/","title":{"rendered":"5 kvaliteedin\u00e4itajat, mida veiseliha juures j\u00e4lgida"},"content":{"rendered":"\n<p>Enne kui hakkad valima oma men\u00fc\u00fcsse j\u00e4rgmist veiseliha l\u00f5iget, tasub teada neid viit kvaliteedin\u00e4itajat. Need muidugi ei ole l\u00f5plikud, kuid need annavad \u00fcldiselt hea \u00fclevaate veiseliha kvaliteediskoorist. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kvaliteedin\u00e4itaja nr 1: Veiseliha on pehme<\/h3>\n\n\n\n<p>Selleks, et saada pehmet <a href=\"https:\/\/www.foodmood.ee\/kategooriad\/veiseliha\" target=\"_blank\" rel=\"noreferrer noopener\">veiseliha<\/a>, tuleks eelistada noorveist, kes on kuni 18 kuud kasvanud ning h\u00e4sti s\u00f6\u00f6detud. Noorveise liha ei ole nii tuim ja sitke nagu vanema veise liha. Samuti on hea \u00fche aspektina j\u00e4lgida, mitu p\u00e4eva on loom olnud nuums\u00f6\u00f6dal. N\u00e4iteks, kui veis on viimased 120 p\u00e4eva olnud <strong>teravilja<\/strong> <strong>nuums\u00f6\u00f6dal<\/strong>, muutub tema liha rasvasemaks ja mahlakamaks. Mis teeb omakorda liha valmistamise lihtsamaks ning l\u00f5pptulemusena on veiseliha pehmem.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kvaliteedin\u00e4itaja nr 2: Liha on maitsev ja mahlane<\/h3>\n\n\n\n<p>Sarnaselt pehmusele on <strong>teravilja nuums\u00f6\u00f6dal<\/strong> olnud veiseliha palju mahlasem ja pehmem kui n\u00e4iteks rohumaaveisel. Samas on rohumaaveisel omad eelised (n\u00e4iteks mahedus). Endised piimalehmad, kes on l\u00e4inud lihaks, \u00fcldjuhul tipprestoranis pakkuda ei s\u00fcnni, seega k\u00fcsi tarnija\/m\u00fc\u00fcja k\u00e4est, mis looma lihaga tegu ning millisel s\u00f6\u00f6dal see loom on olnud.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kvaliteedin\u00e4itaja nr 3: Veiselihal on kena v\u00e4limus ja struktuur<\/h3>\n\n\n\n<p>Paljude jaoks on see <em>common sense<\/em>, kuid tasub siiski \u00e4ra m\u00e4rkida, sest teema pole p\u00e4ris must-valge. Nimelt, n\u00e4puga lihale peale vajutades peaks see taastama oma algse kuju. Riknemisel liha elastsus aga v\u00e4heneb. Seda kvaliteedin\u00e4itajat \u00f5nnestub kontrollida ka <strong>ilma pakendit avamata<\/strong> &#8211; nii on v\u00f5imalik ka kehv liha tagasi saata.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kvaliteedin\u00e4itaja nr 4: Veiselihal puudub ebameeldiv l\u00f5hn ja maitse<\/h3>\n\n\n\n<p>J\u00e4llegi on tegemist \u00fcsna iseenesest m\u00f5istatava punktiga &#8211; riknenud liha tunned selgelt \u00e4ra eemalet\u00f5ukava l\u00f5hna j\u00e4rgi. Kui see on sinu jaoks juba valmistamisel eemalet\u00f5ukav, siis nii on see kindlasti ka k\u00fcpsetatud kujul kliendi jaoks. Selline liha on t\u00f5en\u00e4oliselt riknenud (mitte laagerdunud) ning inimestele s\u00fc\u00fca ei s\u00fcnni.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kvaliteedin\u00e4itaja nr 5: Olulist rolli m\u00e4ngib veiseliha laagerdusmeetod<\/h3>\n\n\n\n<p>Kui veiselihal on hapukas maitse, siis ei pruugi\u00a0see alati\u00a0olla riknenud, vaid see v\u00f5ib tuleneda ka valest\u00a0laagerdamisest\u00a0v\u00f5i valest k\u00e4itlemisest. Laagerdusprotsessis on palju asju, mis saab valesti minna. Selleks, et valesti laagerdatud liha v\u00e4ltida, osta vaid <strong>tunnustatud <\/strong>ja <strong>sertifitseeritud <\/strong>edasim\u00fc\u00fcjatelt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Enne kui hakkad valima oma men\u00fc\u00fcsse j\u00e4rgmist veiseliha l\u00f5iget, tasub teada neid viit kvaliteedin\u00e4itajat. Need muidugi ei ole l\u00f5plikud, kuid need annavad \u00fcldiselt hea \u00fclevaate veiseliha kvaliteediskoorist. Kvaliteedin\u00e4itaja nr 1: Veiseliha on pehme Selleks, et saada pehmet veiseliha, tuleks eelistada noorveist, kes on kuni 18 kuud kasvanud ning h\u00e4sti s\u00f6\u00f6detud. Noorveise liha ei ole nii &#8230; <a title=\"5 kvaliteedin\u00e4itajat, mida veiseliha juures j\u00e4lgida\" class=\"read-more\" href=\"https:\/\/foodmood.ee\/blogi\/5-kvaliteedinaitajat-mida-veiseliha-juures-jalgida\/\" aria-label=\"More on 5 kvaliteedin\u00e4itajat, mida veiseliha juures j\u00e4lgida\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":819,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-818","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-horeca-tooted","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>5 kvaliteedin\u00e4itajat, mida veiseliha juures j\u00e4lgida - 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