warm pot bees talg

First translated from Chinese to English, beef tallow has two meanings: one is milk products, and the other is extracted oil. First meaning: butter, Chinese name 黄油. Second meaning: the fat extracted from the fat tissue of cattle, the Chinese  name is 牛油. Our website mainly introduces and Sichuan hot pot related knowledge, so this article beef tallow refers to a kind of animal fat.

Eetbare beestalg is 'n soort vet wat uit die skoon en ongeskonde vetweefsel van gesonde beeste vervaardig word wat deur veeartse geslag is. beestalg is 'n soort vet met 'n hoë smeltpunt, baie soorte vetsure en 'n hoë inhoud van versadigde vetsure. In warm pot word beestalg dikwels gebruik as 'n belangrike deel van die warm pot basis, wat 'n ryk aroma en smaak by die warm pot voeg.

1. Klassifikasie van beestalg:

Met betrekking tot die klassifikasie van beesvleis, alhoewel daar nie streng klassifikasiestandaarde soos sommige voedselsoorte is nie, kan ons volgens die verskillende dele en verwerkingsmetodes in die volgende kategorieë verdeel word: (maar let asseblief daarop dat hierdie klassifikasies nie streng wetenskaplike klassifikasies is nie, maar op praktiese toepassings gebaseer is)

Beef loin oil:

refers to the pure fat tissue attached to the kidney organs around the cow, fat thick. Features: high oil yield, fast oil production, fat flavor heavy. Waist oil flavor: ① has a rich, pure tallow aroma; ② Fragrant pure but not greasy, taste rich.

Stomach oil:

refers to the pure fat tissue wrapped around the cow stomach, fat toughness. Features: high oil yield, strong fat flavor, outstanding grass smell

The flavor of belly oil ：

① the flavor of tallow is obvious, and there is a certain odor and fishy taste;

② Outstanding taste, smooth taste, lips and teeth stay fragrant.

Cattle cutting oil:

refers to the subcutaneous fat of cattle, intermuscular fat, pure fat tissue between flesh organs, such as three knife oil, chest oil. Features: low oil yield, slow oil production, heavy fat flavor, obvious char aroma

Dit is 'n kompleks van baie soorte geure, soos olie en vleis aroma, vet aroma, skaap aroma, melk aroma, olie residu aroma, ens., Met spesiale en onvervangbare geur.

Intestinal oil:

Fatty tissue attached to or around the mesentery.

Features:

low oil yield, slow oil production, heavy odor. The quality of raw materials is poor, the hygiene is not good to control, and the taste type is not good

[Let wel: Ons sal nooit hierdie tipe beesworsolie in ons braaibasis gebruik nie]

2.tuisgemaakte warmpot beestalg

A、Materiaal:

2000 g suet, 500 g water, 10-20 g sout;

B、Homemade hot pot beef tallow steps:

Die eerste stap, beesvetskoon;

The second step, the beef suet cut into pieces, do not cut too small, cut into four or five cm size pieces can be;

Die derde stap, gooi water in die pot, gooi dan die gesnyde beestalkblok, voeg sout by, kook stadig op medium hitte, onthou om aanhoudend te roer om te verhoed dat dit aan die pot vassit;

Die vierde stap, kook totdat die water verdamp, en dan kom die beestalg uit;

Die vyfde stap, totdat die beestalkblok goudbruin is, en die beestalkblok baie klein word, alles dryf in die oliepan, word die beestalk gekook;

Die sesde stap, uit al die beestalgreste, kan hierdie beestalgreste gestoomde broodjies wees, roerbraai, smaak lekker, kan ook direk weggegooi word;

Die sewende stap, gekookte beestal in 'n houer om stadig te stol, beestalk is klaar!

3.the role of beef tallow in hot pot:

In the production of Sichuan hot pot base material, beef tallow is not only a grease medium, but also a flavor carrier and aroma amplifier. Compared with vegetable oil, beef tallow has a higher melting point and lower smoke point, which means it is stable at high temperatures and better able to absorb and release the essence of the spices that make Chongqing warmpot distinctive – such as the heat of dried chilies, the numbing power of Sichuan peppercorns, the fullness of bean paste. The rich beef tallow makes the bottom of the pot bright red and attractive, the fragrance is durable and hierarchical, even if the ingredients leave the pot, it can also carry the unique fat fragrance, which makes the aftertaste long.

Vanuit die perspektief van voeding, is beestalg ryk aan versadigde vetsure, hoewel nie oormatige verbruik nie, maar die toepaslike inname kan bevrediging en energievoorsiening bring, veral in die koue seisoen, 'n warm beestalg warm pot, kan vinnig die liggaam en gees warm maak, die warm vloei in die liggaam aktiveer, wat die oorspronklike gerief is wat deur die natuur gegee word.

Summary of the full text

beef tallow is rich in fatty acids, which can perfectly adsorb and lock the taste of spices such as pepper and Sichuan pepper, forming a unique spicy flavor. Its unique rich fat flavor and spicy complement each other, giving the hot pot bottom material deep and complex level, which is unmatched by clear oil or other vegetable oils. The aroma released by the beef tallow during the heating process can greatly enhance the taste of the ingredients, so that each bite is full and lasting.

The melting point of beef tallow is higher, so that the hot pot soup bottom can maintain a certain consistency even in continuous heating, so that the surface of the ingredients can better hang the soup, eat more tender and rich. In contrast, the soup base of the oil hot pot is relatively light and cannot give diners the same full taste experience.

Is daar enigiets anders wat jy wil weet oor warm pot beesvleis talg? Welkom om interaktiewe boodskappe by ons te los.

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