hot pot bifftalg

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.

Spiselig oksetalg er en slags fett produsert fra det rene og intakte fettvevet til friske storfe som er slaktet av veterinærer. bifftalg er en slags fett med høyt smeltepunkt, mange typer fettsyrer og høyt innhold av mettede fettsyrer. I hot pot brukes bifftalg ofte som en viktig del av hot pot-basen, og gir en rik aroma og smak til hot pot.

1. Klassifisering av bifftalg:

Når det gjelder klassifiseringen av oksetalg, kan vi dele inn i følgende kategorier i henhold til de forskjellige delene og behandlingsmetodene, selv om det ikke er strenge klassifiseringsstandarder som noen matvarer: (men vær oppmerksom på at disse klassifiseringene ikke er strengt vitenskapelige klassifiseringer, men basert 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 av mange typer dufter, som olje- og kjøttaroma, fettaroma, fårekjøttaroma, melkearoma, oljeresteraroma, etc., med spesiell og uerstattelig smak.

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

[Merk: Vi kommer aldri til å bruke denne typen biffpølseolje i vår stekebase]

2.hjemmelaget hot pot biff talg

A、Materialer:

2000 g suet, 500 g vann, 10-20 g salt;

B、Homemade hot pot beef tallow steps:

Det første trinnet, biff suet ren;

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 trinnet, hell vann i kjelen, hell deretter den kuttede bifftalgblokken, tilsett salt, kok sakte på middels varme, husk å røre konstant for å unngå å feste seg til kjelen;

Det fjerde trinnet, kok til vannet fordamper, og så kommer bifftalgen ut;

Det femte trinnet, til bifftalgblokken er gylden, og bifftalgblokken blir veldig liten, alt flyter i oljepannen, kokes bifftalgen;

Det sjette trinnet, av alle bifftalgrestene, kan denne bifftalgresten være dampede boller, stek, smaker godt, kan også kastes direkte;

Det syvende trinnet, kokt bifftalg i en beholder for å sakte stivne, bifftalg er ferdig!

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 bifftalg rik på mettede fettsyrer, selv om det ikke er overdreven forbruk, men riktig inntak kan gi tilfredshet og energiforsyning, spesielt i den kalde årstiden, en varm bifftalggryte, kan raskt varme kroppen og sinnet, aktivere den varme strømmen i kroppen, som er den opprinnelige komforten gitt av naturen.

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.

Er det noe annet du vil vite om hot pot bifftalg? Velkommen til å legge igjen interaktive meldinger med oss.

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