{"id":34283,"date":"2026-06-06T21:47:55","date_gmt":"2026-06-06T21:47:55","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/06\/06\/prl-laiku-kasdienybe-virto-delikatesu-siandien-triusienos-nugarine-kainuoja-brangiai\/"},"modified":"2026-06-06T21:47:55","modified_gmt":"2026-06-06T21:47:55","slug":"prl-laiku-kasdienybe-virto-delikatesu-siandien-triusienos-nugarine-kainuoja-brangiai","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/06\/06\/prl-laiku-kasdienybe-virto-delikatesu-siandien-triusienos-nugarine-kainuoja-brangiai\/","title":{"rendered":"PRL laik\u0173 kasdienyb\u0117 virto delikatesu: \u0161iandien triu\u0161ienos nugarin\u0117 kainuoja brangiai"},"content":{"rendered":"

Dar prie\u0161 kelis de\u0161imtme\u010dius triu\u0161iena daugelyje \u0161eim\u0173 buvo \u012fprastas pasirinkimas, ypa\u010d kaimi\u0161kose vietov\u0117se, kur triu\u0161ius augindavo savo \u016bkiuose. V\u0117liau j\u0105 i\u0161 kasdienio meniu i\u0161st\u016bm\u0117 pigesn\u0117 ir lengviau prieinama pauk\u0161tiena bei kiauliena, o triu\u0161iena vis da\u017eniau tapo retesniu pirkiniu.<\/p>\n

\u0160iandien triu\u0161ienos paklausa po truput\u012f gr\u012f\u017eta, ta\u010diau ji da\u017eniau siejama su kokybi\u0161ka, liesa m\u0117sa ir restoraniniu pateikimu. Ypa\u010d vertinama triu\u0161io nugarin\u0117, dar vadinama kumpiu ar nugaros fil\u0117 dalimi, nes ji yra \u0161velni, sultinga ir turi ma\u017eai riebal\u0173.<\/p>\n

Kuo triu\u0161iena i\u0161siskiria?<\/h2>\n

Triu\u0161iena da\u017enai minima kaip baltym\u0173 gausus ir palyginti liesas produktas, tod\u0117l j\u0105 renkasi \u017emon\u0117s, norintys ma\u017einti so\u010di\u0173j\u0173 riebal\u0173 kiek\u012f mityboje. Joje taip pat yra B grup\u0117s vitamin\u0173 ir mineral\u0173, kurie svarb\u016bs normaliai nerv\u0173 sistemos, kraujodaros ir raumen\u0173 funkcijai.<\/p>\n

Mitybos specialistai pabr\u0117\u017eia, kad did\u017eiausi\u0105 naud\u0105 duoda ne vienas \u201esuperproduktas\u201c, o subalansuotas racionas ir saikingas perdirbtos m\u0117sos vartojimas. D\u0117l to triu\u0161iena kai kuriems tampa alternatyva \u012fprastoms kasdien\u0117ms m\u0117sos r\u016b\u0161ims.<\/p>\n

Kod\u0117l dabar tai delikatesas?<\/h2>\n

Kain\u0105 ir prieinamum\u0105 da\u017enai lemia tai, kad triu\u0161iena n\u0117ra masi\u0161kai gaminama taip, kaip vi\u0161tiena, be to, prekybos tinkluose ji pasirodo re\u010diau. Dalis vartotoj\u0173 prie jos nepriprato, tod\u0117l rinka i\u0161liko ni\u0161in\u0117, o auk\u0161tesn\u0117 kaina tapo beveik norma.<\/p>\n

Prie \u012fvaizd\u017eio prisideda ir tai, kad triu\u0161iena da\u017eniau atsiduria restoranuose, kur ji pateikiama kaip subtilaus skonio patiekalas. Nugarin\u0117 laikoma \u201e\u0161varia\u201c m\u0117sa, kuri\u0105 patogu porcijuoti ir patiekti su lengvais pada\u017eais.<\/p>\n

Kaip paruo\u0161ti, kad nei\u0161saus\u0117t\u0173?<\/h2>\n

Did\u017eiausia klaida gaminant triu\u0161ien\u0105 yra per ilgas kepimas ar tro\u0161kinimas auk\u0161toje temperat\u016broje. D\u0117l ma\u017eo riebal\u0173 kiekio m\u0117sa gali greitai i\u0161saus\u0117ti, tod\u0117l svarbu kontroliuoti laik\u0105 ir kaitr\u0105.<\/p>\n

Prie\u0161 kepant da\u017enai rekomenduojama trumpa marinavimo faz\u0117 su aliejumi, \u017eolel\u0117mis ir nedideliu \u010desnako kiekiu. Skoniui tinka rozmarinas, \u010diobrelis, \u0161alavijas, o prie garnyro da\u017enai parenkamos \u0161aknin\u0117s dar\u017eov\u0117s, bulv\u0117s ar \u0161velni saliero tyr\u0117.<\/p>\n

Triu\u0161ienos nugarin\u0119 patogu kepti keptuv\u0117je ir u\u017ebaigti orkait\u0117je, kad m\u0117sa i\u0161likt\u0173 sultinga. Patiekiant da\u017enai pasirenkami lengvi pada\u017eai, pavyzd\u017eiui, su baltuoju vynu ar sultiniu, ta\u010diau svarbu neu\u017ego\u017eti nat\u016bralaus skonio.<\/p>\n","protected":false},"excerpt":{"rendered":"

Triu\u0161iena, kadaise buvusi \u012fprastas pasirinkimas, v\u0117l gr\u012f\u017eta \u012f virtuves: kuo vertinama nugarin\u0117 ir kaip j\u0105 paruo\u0161ti, kad nei\u0161saus\u0117t\u0173.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[245,5439,7346,3183,237,13796],"miestas":[],"class_list":["post-34283","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-baltymai","tag-maisto-kainos","tag-mesos-patiekalai","tag-restoranai","tag-sveika-mityba","tag-triusiena"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/34283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=34283"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/34283\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=34283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=34283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=34283"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=34283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}