hot pot oksetalg

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.

Spiseligt oksetalg er en slags fedt, der produceres af det rene og intakte fedtvæv fra sundt kvæg, der er blevet slagtet af dyrlæger. oksetalg er en slags fedt med højt smeltepunkt, mange slags fedtsyrer og et højt indhold af mættede fedtsyrer. I hot pot bruges oksetalg ofte som en vigtig del af hot pot-basen og tilføjer en rig aroma og smag til den varme gryde.

1. Klassificering af oksetalg:

Med hensyn til klassificering af oksetalg kan vi, selv om der ikke er strenge klassificeringsstandarder som nogle fødevarer, opdeles i følgende kategorier i henhold til de forskellige dele og forarbejdningsmetoder: (men bemærk, at disse klassifikationer ikke er strengt videnskabelige klassifikationer, men baseret på praktiske anvendelser)

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

Det er et kompleks af mange slags dufte, såsom olie- og kødaroma, fedtaroma, fårearoma, mælkearoma, olierestaroma osv. med en særlig og uerstattelig smag.

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

[Bemærk: Vi vil aldrig bruge denne type kødpølseolie i vores stegebase].

2.hjemmelavet hot pot oksetalg

A、Materialer:

2000 g talg, 500 g vand, 10-20 g salt;

B、Homemade hot pot beef tallow steps:

Det første skridt er at rense talg;

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

Det tredje trin er at hælde vand i gryden, derefter hælde den skårne oksetalgblok, tilsætte salt, koge langsomt ved medium varme, husk at røre konstant for at undgå, at det klæber til gryden;

Det fjerde trin er at koge, indtil vandet er fordampet, og så kommer oksetalg ud;

Det femte trin, indtil oksetalgblokken er gylden, og oksetalgblokken bliver meget lille, flyder alt sammen i oliepanden, oksetalg koges;

Det sjette trin, ud af alle oksetalgresterne, kan disse oksetalgrester være dampede boller, stir-fry, smage godt, kan også smides direkte væk;

Det syvende trin, kogt oksetalg i en beholder for langsomt at størkne, oksetalg er færdig!

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 hotpot 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.

Fra et ernæringsperspektiv er oksetalg rig på mættede fedtsyrer, selvom det ikke er et overdrevent forbrug, men et passende indtag kan give tilfredshed og energiforsyning, især i den kolde årstid kan en varm hot pot med oksetalg hurtigt varme kroppen og sindet, aktivere den varme strøm i kroppen, hvilket er den oprindelige komfort, som naturen giver.

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.

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