火鍋奶油

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.

食用牛脂是由獸醫屠宰的健康牛取自乾淨完整的脂肪組織而製取的一種油脂。牛脂是一種熔點較高、脂肪酸種類較多、飽和脂肪酸含量較高的油脂。在火鍋中，奶油常作為火鍋底料的重要組成部分，為火鍋增添濃鬱的香氣和口感。

1、牛油的分類：

關於牛油的分類，雖然不像一些食品那樣有嚴格的分類標準，但是我們可以根據其部位和加工方法的不同，將其分為以下幾類：（但請注意，這些分類並非嚴格的科學分類，而是基於實際應用的）

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

它是油肉香、脂肪香、羊肉香、奶香、油渣香等多種香氣的綜合體，具有特殊的、不可替代的香味。

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

[注意：我們絕對不會在我們的煎炸底料中使用這種牛肉香腸油]

2.自製火鍋奶油

A、材料：

羊油2000克，水500克，鹽10-20克；

B、Homemade hot pot beef tallow steps:

第一步，牛板油洗淨；

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

第三步，在鍋子裡倒入水，然後倒入切好的奶油塊，加鹽，中火慢慢煮沸，記得不斷攪拌，避免沾鍋；

第四步，煮至水分蒸發，奶油就出來了；

第五步，直到奶油塊呈金黃色，並且牛油塊變得很小，全部浮在油鍋裡，牛油就煮開了；

第六步，把牛油渣全部撈出來，這個牛油渣可以蒸包子、炒菜，味道不錯，也可以直接丟掉；

第七步，把煮好的奶油倒入容器中慢慢凝固，奶油就做好了！

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 火鍋 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.

從營養學角度來說，牛油富含飽和脂肪酸，雖然不宜過量食用，但適量的攝入可以帶來滿足感和能量的補充，尤其是在寒冷的季節，一頓熱騰騰的牛油火鍋，能迅速溫暖身心，激活體內暖流，這是大自然賦予的原始慰藉。

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.

關於火鍋牛油，你還有什麼想了解的嗎？歡迎與我們留下互動留言。

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!