lemak lembu periuk panas

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.

Tallow daging lembu yang boleh dimakan adalah sejenis lemak yang dihasilkan daripada tisu lemak bersih dan utuh lembu yang sihat yang telah disembelih oleh doktor haiwan. lemak lembu adalah sejenis lemak dengan takat lebur yang tinggi, pelbagai jenis asid lemak dan kandungan asid lemak tepu yang tinggi. Dalam periuk panas, lemak daging lembu sering digunakan sebagai bahagian penting dalam asas periuk panas, menambah aroma dan rasa yang kaya pada periuk panas.

1. Klasifikasi lemak daging lembu:

Mengenai klasifikasi tallow daging lembu, walaupun tidak terdapat piawaian klasifikasi yang ketat seperti sesetengah makanan, kita boleh dibahagikan kepada kategori berikut mengikut bahagian dan kaedah pemprosesan yang berbeza: (tetapi sila ambil perhatian bahawa klasifikasi ini bukan klasifikasi saintifik yang ketat, tetapi berdasarkan aplikasi praktikal)

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

Ia adalah kompleks pelbagai jenis wangian, seperti aroma minyak dan daging, aroma lemak, aroma daging kambing, aroma susu, aroma sisa minyak, dan lain-lain, dengan rasa istimewa dan tidak boleh diganti.

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

[Nota: Kami tidak akan sekali-kali menggunakan minyak sosej daging jenis ini dalam asas menggoreng kami]

2. tallow daging lembu periuk panas buatan sendiri

A、Bahan:

2000 g suet, 500 g air, 10-20 g garam;

B、Homemade hot pot beef tallow steps:

Langkah pertama, suet daging lembu bersih;

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

Langkah ketiga, tuangkan air ke dalam periuk, kemudian tuangkan blok lemak daging lembu yang telah dipotong, tambah garam, perlahan-lahan mendidih pada api sederhana, jangan lupa kacau sentiasa untuk mengelakkan melekat pada periuk;

Langkah keempat, rebus sehingga air sejat, dan kemudian lemak lembu keluar;

Langkah kelima, sehingga blok lemak lembu emas, dan blok lemak lembu menjadi sangat kecil, semua terapung dalam kuali minyak, lemak lembu direbus;

Langkah keenam, daripada semua sisa lemak daging lembu, sisa lemak daging lembu ini boleh menjadi roti kukus, tumis, rasa sedap, boleh juga dibuang terus;

Langkah ketujuh, lemak daging lembu direbus ke dalam bekas untuk menjadi pejal perlahan-lahan, lemak lembu siap!

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.

Dari sudut pemakanan, tallow daging lembu kaya dengan asid lemak tepu, walaupun penggunaannya tidak berlebihan, tetapi pengambilan yang sesuai boleh membawa kepuasan dan bekalan tenaga, terutamanya pada musim sejuk, periuk tallow daging lembu panas, dapat memanaskan badan dan minda dengan cepat, mengaktifkan aliran hangat dalam badan, yang merupakan keselesaan asal yang diberikan oleh alam semula jadi.

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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