牛脂鍋

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.

食用の牛脂は、獣医によって屠殺された健康な牛のきれいで無傷な脂肪組織から生産される脂肪の一種である。牛脂は融点が高く、脂肪酸の種類が多く、飽和脂肪酸を多く含む脂肪の一種である。火鍋では、牛脂は鍋のベースの重要な部分としてよく使われ、鍋に豊かな香りと味を加える。

1.牛脂の分類

牛脂の分類については、一部の食品のように厳密な分類基準があるわけではないが、部位や加工方法の違いにより、以下のように分類することができる（ただし、これらの分類は厳密な科学的分類ではなく、実際の用途に基づいていることに留意されたい）。

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

油と肉の香り、脂肪の香り、羊肉の香り、ミルクの香り、油かすの香りなど、さまざまな香りの複合体であり、特別でかけがえのない風味を持つ。

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

[注：この種のビーフソーセージオイルをフライのベースに使用することはない。］

2.自家製鍋用牛脂

A、材料：

スエット2000g、水500g、塩10～20g；

B、Homemade hot pot beef tallow steps:

まず、ビーフスートをきれいにする；

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

鍋に水を入れ、カットした牛脂ブロックを入れ、塩を加え、中火でゆっくりと沸騰させる；

第4段階は、水分が蒸発するまで煮て、牛脂を取り出す；

牛脂が黄金色になり、牛脂の塊が非常に小さくなり、すべてが油鍋に浮いてくるまで、牛脂は茹でられる；

第六段階では、牛脂の残渣のうち、この牛脂の残渣は蒸しパン、炒め物、良い味にすることができ、また、直接捨てることができます；

牛脂を容器に入れてゆっくりと固めれば、牛脂の完成である！

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 鍋 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.

栄養学の観点から見ると、牛脂には飽和脂肪酸が豊富に含まれており、過剰摂取は禁物だが、適切な摂取は満足感とエネルギー補給をもたらし、特に寒い季節には、熱々の牛脂鍋を食べれば、素早く心身を温め、体内の温かい流れを活性化し、自然が与えてくれる本来の安らぎを得ることができる。

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.

鍋用牛脂について他に知りたいことはありますか？私たちとインタラクティブなメッセージを残して歓迎します。

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!