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[post_content] => Liha on pärit valitud Eestimaa farmidest, mida teame ja usaldame.
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[post_content] => Taisest veise tagaosalihasest on Rakvere lihameistrite poolt lõigatud ja vasardatud mugavad kulinaarias hinnatud pooltooted
Tänu vasardamisele on klopsi pehmus ja mahlasus tagatud, liharoog valmib kiirelt ja maitseb hästi. Etiketile on lisatud retsept. Liha on pärit valitud Eestimaa farmidest, mida teame ja usaldame.
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[post_title] => Veiseböfstrooganov
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[post_title] => Veisekaelaliha
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[post_date] => 2015-02-26 15:55:00
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[post_title] => Veise süda
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[post_date] => 2015-02-26 16:02:46
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[post_title] => Veise maks
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[post_date] => 2015-02-26 15:35:17
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[post_content] => Lihaveise välisfilee sobib hästi praadimiseks pihvidena, sh minutipihvidena. Väga tuntud on välis- või sisefileest piprapihv. Sobib ka grillimiseks, moorimiseks, ribadena woki- ja pajarooga ning suure tükina barbecue-, suitsu- või praeahju.
[post_title] => Lihaveise välisfilee
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[post_date] => 2015-02-26 15:39:46
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[post_content] => Lihaveise tagaosa sisetükk on parim guljašiks või böfstrooganoviks. Sobib ka woki- ja pajarooga, lõikudena praadimiseks ning grillimiseks, samuti ideaalne ahjupraeks.
[post_title] => Lihaveise tagaosa sisetükk
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[post_date] => 2015-02-26 16:08:09
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[post_content] =>
[post_title] => Veisepraad kondita
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[post_name] => veisepraad-kondita
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[post_date] => 2015-02-26 16:10:22
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[post_content] =>
[post_title] => Veise abaliha kondita
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[post_name] => veise-abaliha-kondita
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Veiseklops
Taisest veise tagaosalihasest on Rakvere lihameistrite poolt lõigatud ja vasardatud mugavad kulinaarias hinnatud pooltooted
Tänu vasardamisele on klopsi pehmus ja mahlasus tagatud, liharoog valmib kiirelt ja maitseb hästi. Etiketile on lisatud retsept. Liha on pärit valitud Eestimaa farmidest, mida teame ja usaldame.
Koostisosad
veisetagaosalihased (100%).
Keskmised toiteväärtused 100 g toote kohta
|
Energiasisaldus |
547 kJ / 130 kcal |
Rasvu |
5 g |
Sh küllastunud rasvhappeid |
1,7 g |
Süsivesikuid |
0,3 g |
Sh suhkruid |
0 g |
Valke |
21 g |
Soola |
0,13 g |
Valmistamine
Veiseliha valmistamisel kasutatakse 3 küpsusastet:
Küps (well-done) – liha sisetemperatuur vähemalt +71 °C
Poolküps (medium) – liha sisetemperatuur +60…+65 °C
Pooltoores (medium rare) – liha sisetemperatuur +50…+57 °C
Säilitamine
0…+4 ºC.