hot pot goveđi loj

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.

Jestivi goveđi loj je vrsta masti koja se proizvodi od čistog i netaknutog masnog tkiva zdravih goveda koje su zaklali veterinari. goveđi loj je vrsta masti s visokim talištem, mnogo vrsta masnih kiselina i visokim sadržajem zasićenih masnih kiselina. U vrućem loncu, goveđi loj se često koristi kao važan dio temeljca za vrući lonac, dodajući bogatu aromu i okus vrućem loncu.

1. Klasifikacija goveđeg loja:

Što se tiče klasifikacije goveđeg loja, iako ne postoje strogi standardi klasifikacije poput neke hrane, možemo se podijeliti u sljedeće kategorije prema različitim dijelovima i metodama obrade: (ali imajte na umu da ove klasifikacije nisu strogo znanstvene klasifikacije, već se temelje na praktičnim primjenama)

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

To je kompleks više vrsta mirisa, kao što su aroma ulja i mesa, aroma masti, aroma ovčetine, aroma mlijeka, aroma uljanog ostatka itd., posebnog i nezamjenjivog okusa.

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

[Napomena: nikada nećemo koristiti ovu vrstu goveđeg ulja za kobasice u našoj bazi za prženje]

2.domaći vrući goveđi loj

A、Materijali:

2000 g loja, 500 g vode, 10-20 g soli;

B、Homemade hot pot beef tallow steps:

Prvi korak, goveđi loj očistiti;

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

Treći korak, ulijte vodu u lonac, zatim ulijte izrezani blok goveđeg loja, dodajte sol, polako kuhajte na srednjoj vatri, ne zaboravite stalno miješati da se ne zalijepi za lonac;

Četvrti korak, kuhati dok voda ne ispari, a zatim izađe goveđi loj;

Peti korak, dok blok goveđeg loja ne postane zlatan, a blok goveđeg loja postane vrlo malen, sav pluta u posudi za ulje, goveđi loj se kuha;

Šesti korak, od svih ostataka goveđeg loja, ovaj ostatak goveđeg loja može se kuhati na pari, pržiti, dobrog okusa, a može se i izravno baciti;

Sedmi korak, kuhani goveđi loj u posudu da se polako skrutne, goveđi loj je gotov!

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.

Iz perspektive prehrane, goveđi loj je bogat zasićenim masnim kiselinama, iako ne pretjerana konzumacija, ali odgovarajući unos može donijeti zadovoljstvo i opskrbu energijom, posebno u hladnoj sezoni, vrući vrući lonac od goveđeg loja, može brzo zagrijati tijelo i um, aktivirati topli protok u tijelu, što je izvorna ugoda koju daje priroda.

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.

Želite li još nešto znati o goveđem loju? Dobrodošli da nam ostavite interaktivne poruke.

Of course, if you have a strong interest in hot pot, or want to learn more about hot pot knowledge and skills, then hurry us! Let you enjoy the food at the same time can also learn more interesting things. We are a professional hot pot base factory, we come from China, we supply hot pot base to more than 5000 Chinese hot pot restaurants.

We have 10 years of experience in the production of spicy spices, in addition to the production of hot pot base materials and a variety of spicy spices. Come and join our hot pot family! Let’s take a dip in the world of hot pot!