Types and uses of animal fats 動物油脂的種類和用途
Posted: Sun Mar 10, 2024 1:22 am
Types and uses of animal fats 動物油脂的種類和用途
Animal fats and oils are a major category of edible fats, along with vegetable fats and reconstituted edible fats.
Animal fats and oils come from the fatty tissues of terrestrial and aquatic animals and the milk of terrestrial mammals.
Among them, aquatic animal oils and butter contain more unsaturated fatty acids and fat-soluble vitamins, so they have high nutritional value.
1. Lard
Lard is also called big oil.
It is an edible fat extracted and boiled from pig fat rib tissue such as suet, net oil and fat.
It is the most commonly used animal fat in Chinese diet. Lard boiled in suet is of better quality.
High-quality lard is transparent and clear when in liquid state, and appears as a white ointment when solid below 10°C.
Has a good taste. Lard has a low melting point and is easily absorbed by the body.
However, it is not easy to store it for too long, especially in the hot and humid summer, it is easy to oxidize and become rancid, resulting in a "harsh taste" and is not suitable for consumption.
Lard can be widely used in methods such as stewing, roasting, and stewing to make white or light-colored dishes; due to its good crispiness,
Therefore, shortening is commonly used to make various pastries; unrefined lard can be used to make special fillings such as crystal fillings;
Net oil can be used to wrap raw materials to make special dishes such as steaming and barbecued pork, making the dishes crispy or moist;
Steaming beets such as Babao Guo can make the dish bright, moist and fragrant.
2. Butter
Butter is an edible fat extracted from the fatty tissue of cattle. It has a high melting point and is a hard solid at room temperature.
Since the melting point of butter is higher than human body temperature, it is not easily digested and absorbed by the human body and is rarely used in cooking.
However, it is the main edible oil for people who believe in Islam and is also commonly used to make oil tea and butter fried noodles;
In butter hot pot, it is used as floating oil on the surface of the pot to prevent the loss of aroma and water, and has a heat preservation effect.
In addition, butter is also a raw material for processing high melting point margarine and shortening.
3. Suet
Suet is an edible fat extracted from the fatty tissue of sheep or goats.
It has a high melting point, is not easily digested, and is a hard solid at room temperature. Sheep oil has no odor, while goat oil has a strong odor.
The use in cooking is similar to butter.
4.Chicken fat
Chicken fat, also known as bright oil, is an edible fat steamed or boiled from the fatty tissue of chicken.
It has a very low melting point, is liquid at room temperature, and has a golden color.
In cooking applications, chicken fat can increase the color, brightness and flavor of dishes. It is often added to meat and vegetable dishes, snacks and soups before cooking.
5. Creamy
Butterfat is the basic component of butter (cream) and is an edible fat separated from milk.
Milk fat has a wide range of fatty acid composition, and its melting point (31 degrees) and complete solidification point (-40 degrees) vary greatly.
Therefore, it has plasticity in a wide temperature range and is easy to process and eat.
Moreover, milk fat is rich in nutrients, contains a variety of vitamins, and has a unique milky flavor, which makes it popular among people.
From a processing point of view, natural cream rich in butterfat can be divided into fresh cream and dehydrated cream according to different water contents.
Fresh cream is milk fat separated from milk by methods such as fat separator or standing.
Dehydrated cream, also known as butter and butter, is a yellow semi-solid substance obtained by collecting fresh cream with or without fermentation, stirring, coagulation, and compression.
Because butter has a unique frankincense and a delicate and smooth taste, it is a commonly used edible oil in Western dishes and pastries.
It has the functions of adding color, imparting fragrance and improving taste.
For example, when making Western-style milk soup, it can make the soup as white as milk; it can also be directly spread on bread for consumption; or used for preparing cakes and candies;
Cream filled with air through stirring has a certain hardness and plasticity.
It is a common raw material for decorating Western pastries and maintaining the shape of pastries. In addition, butter is also one of the commonly used shortenings.
動物油脂的種類和用途
動物油脂是食用油脂的一大類，另有植物油脂和再制食用油脂。
動物油脂均來自於陸生和水生動物的脂肪組織及陸生哺乳動物的乳汁中，
其中水產動物油脂和奶油中不飽和脂肪酸以及脂溶性維生素含量較多，故營養價值高。
1.豬油
豬油又稱大油，
是從豬的貯備脂肋組織如板油、網油和肥膘中提煉熬制的食用油脂，
為中國飲食中使用較普遍的動物脂。 用板油熬鍊的豬油品質較優。
優質豬油在液態時透明清澈，在10°C以下成固態時呈白色的軟膏狀，
有良好的滋味。 豬油的熔點較低，容易被人體吸收。
但存放時間不易過長，特別是在高熱潮濕的夏季極易發生氧化而發生酸敗，產生“哈喇味”，不宜食用。
豬油可廣泛運用於熘、燒、烩等方法，製作白色或淺色菜餚;由於起酥性好，
故為製作各種酥點常用的起酥油;未煉製的豬油可製作水晶餡等特殊餡心;
網油可包裹原料製作清蒸、叉燒等特殊菜餚，使菜餚產生香酥或滋潤感;
在八寶鍋蒸等甜菜中可使菜品明亮滋潤、香氣濃郁。
2.牛油
牛油是從牛的脂肪組織中提煉熬制的食用油脂。 熔點高，在常溫下為堅硬的固態。
由於牛油的熔點高於人體的體溫，不易被人體消化吸收，在烹調中使用較少。
但為信仰伊斯蘭教民族的主要食用油，也常用於製作油茶和牛油炒麵;
在牛油火鍋中作為鍋面浮油，用於防止香氣和水分散失，並具有保溫作用。
此外，牛油也是加工高熔點的人造奶油和起酥油的原料。
3.羊油
羊油是從綿羊或山羊的脂肪組織中提煉熬制的食用油脂。
熔點高，不易消化，在常溫下為堅硬的固態。 綿羊油無膻味，山羊油膻味較濃。
烹調中的運用與牛油相似。
4.雞油
雞油又稱明油，是從雞的脂肪組織中蒸制或熬制的食用油脂。
熔點很低，常溫下呈液態，色金黃。
在烹調運用中，雞油可增加菜點的色澤、亮度和鮮香風味，常在起鍋前加入葷素菜餚和小吃、湯品中。
5.乳脂
乳脂是黃油（奶油）的基本成分，為從牛奶中分離製成的食用油脂。
乳脂的脂肪酸構成廣泛，熔點（31度）和完全固化點（-40度）差別很大，
因此，在較大的溫度範圍內具有可塑性，便於加工和食用。
而且，乳脂營養豐富，含有多種維生素，具有獨特的奶香味，從而受到人們的喜愛。
從加工上看，富含乳脂的天然奶油依含水量的不同可分為鮮奶油和脫水奶油。
鮮奶油是將牛乳用油脂分離器或靜置等方法分離出的乳脂。
脫水奶油又稱白脫油、黃油，是將搜集的鮮奶油經或不經發酵、攪拌、凝集、壓制而成的黃色半固體狀物。
由於奶油具有獨特的乳香，口感細膩滑嫩，是西菜和西點製作中普遍使用的食用油脂，
具有增色、賦香、改善口感的作用。
如製作西式奶湯時可使湯汁潔白如乳;也可直接塗抹在麵包上食用;或供配製糕點、糖果之用;
通過攪拌充入空氣的奶油具有一定的硬度和可塑性，
是西式糕點裱花裝飾和保持糕點外形的常用原料。 此外，奶油也是常用的起酥油之一。
Animal fats and oils are a major category of edible fats, along with vegetable fats and reconstituted edible fats.
Animal fats and oils come from the fatty tissues of terrestrial and aquatic animals and the milk of terrestrial mammals.
Among them, aquatic animal oils and butter contain more unsaturated fatty acids and fat-soluble vitamins, so they have high nutritional value.
1. Lard
Lard is also called big oil.
It is an edible fat extracted and boiled from pig fat rib tissue such as suet, net oil and fat.
It is the most commonly used animal fat in Chinese diet. Lard boiled in suet is of better quality.
High-quality lard is transparent and clear when in liquid state, and appears as a white ointment when solid below 10°C.
Has a good taste. Lard has a low melting point and is easily absorbed by the body.
However, it is not easy to store it for too long, especially in the hot and humid summer, it is easy to oxidize and become rancid, resulting in a "harsh taste" and is not suitable for consumption.
Lard can be widely used in methods such as stewing, roasting, and stewing to make white or light-colored dishes; due to its good crispiness,
Therefore, shortening is commonly used to make various pastries; unrefined lard can be used to make special fillings such as crystal fillings;
Net oil can be used to wrap raw materials to make special dishes such as steaming and barbecued pork, making the dishes crispy or moist;
Steaming beets such as Babao Guo can make the dish bright, moist and fragrant.
2. Butter
Butter is an edible fat extracted from the fatty tissue of cattle. It has a high melting point and is a hard solid at room temperature.
Since the melting point of butter is higher than human body temperature, it is not easily digested and absorbed by the human body and is rarely used in cooking.
However, it is the main edible oil for people who believe in Islam and is also commonly used to make oil tea and butter fried noodles;
In butter hot pot, it is used as floating oil on the surface of the pot to prevent the loss of aroma and water, and has a heat preservation effect.
In addition, butter is also a raw material for processing high melting point margarine and shortening.
3. Suet
Suet is an edible fat extracted from the fatty tissue of sheep or goats.
It has a high melting point, is not easily digested, and is a hard solid at room temperature. Sheep oil has no odor, while goat oil has a strong odor.
The use in cooking is similar to butter.
4.Chicken fat
Chicken fat, also known as bright oil, is an edible fat steamed or boiled from the fatty tissue of chicken.
It has a very low melting point, is liquid at room temperature, and has a golden color.
In cooking applications, chicken fat can increase the color, brightness and flavor of dishes. It is often added to meat and vegetable dishes, snacks and soups before cooking.
5. Creamy
Butterfat is the basic component of butter (cream) and is an edible fat separated from milk.
Milk fat has a wide range of fatty acid composition, and its melting point (31 degrees) and complete solidification point (-40 degrees) vary greatly.
Therefore, it has plasticity in a wide temperature range and is easy to process and eat.
Moreover, milk fat is rich in nutrients, contains a variety of vitamins, and has a unique milky flavor, which makes it popular among people.
From a processing point of view, natural cream rich in butterfat can be divided into fresh cream and dehydrated cream according to different water contents.
Fresh cream is milk fat separated from milk by methods such as fat separator or standing.
Dehydrated cream, also known as butter and butter, is a yellow semi-solid substance obtained by collecting fresh cream with or without fermentation, stirring, coagulation, and compression.
Because butter has a unique frankincense and a delicate and smooth taste, it is a commonly used edible oil in Western dishes and pastries.
It has the functions of adding color, imparting fragrance and improving taste.
For example, when making Western-style milk soup, it can make the soup as white as milk; it can also be directly spread on bread for consumption; or used for preparing cakes and candies;
Cream filled with air through stirring has a certain hardness and plasticity.
It is a common raw material for decorating Western pastries and maintaining the shape of pastries. In addition, butter is also one of the commonly used shortenings.
動物油脂的種類和用途
動物油脂是食用油脂的一大類，另有植物油脂和再制食用油脂。
動物油脂均來自於陸生和水生動物的脂肪組織及陸生哺乳動物的乳汁中，
其中水產動物油脂和奶油中不飽和脂肪酸以及脂溶性維生素含量較多，故營養價值高。
1.豬油
豬油又稱大油，
是從豬的貯備脂肋組織如板油、網油和肥膘中提煉熬制的食用油脂，
為中國飲食中使用較普遍的動物脂。 用板油熬鍊的豬油品質較優。
優質豬油在液態時透明清澈，在10°C以下成固態時呈白色的軟膏狀，
有良好的滋味。 豬油的熔點較低，容易被人體吸收。
但存放時間不易過長，特別是在高熱潮濕的夏季極易發生氧化而發生酸敗，產生“哈喇味”，不宜食用。
豬油可廣泛運用於熘、燒、烩等方法，製作白色或淺色菜餚;由於起酥性好，
故為製作各種酥點常用的起酥油;未煉製的豬油可製作水晶餡等特殊餡心;
網油可包裹原料製作清蒸、叉燒等特殊菜餚，使菜餚產生香酥或滋潤感;
在八寶鍋蒸等甜菜中可使菜品明亮滋潤、香氣濃郁。
2.牛油
牛油是從牛的脂肪組織中提煉熬制的食用油脂。 熔點高，在常溫下為堅硬的固態。
由於牛油的熔點高於人體的體溫，不易被人體消化吸收，在烹調中使用較少。
但為信仰伊斯蘭教民族的主要食用油，也常用於製作油茶和牛油炒麵;
在牛油火鍋中作為鍋面浮油，用於防止香氣和水分散失，並具有保溫作用。
此外，牛油也是加工高熔點的人造奶油和起酥油的原料。
3.羊油
羊油是從綿羊或山羊的脂肪組織中提煉熬制的食用油脂。
熔點高，不易消化，在常溫下為堅硬的固態。 綿羊油無膻味，山羊油膻味較濃。
烹調中的運用與牛油相似。
4.雞油
雞油又稱明油，是從雞的脂肪組織中蒸制或熬制的食用油脂。
熔點很低，常溫下呈液態，色金黃。
在烹調運用中，雞油可增加菜點的色澤、亮度和鮮香風味，常在起鍋前加入葷素菜餚和小吃、湯品中。
5.乳脂
乳脂是黃油（奶油）的基本成分，為從牛奶中分離製成的食用油脂。
乳脂的脂肪酸構成廣泛，熔點（31度）和完全固化點（-40度）差別很大，
因此，在較大的溫度範圍內具有可塑性，便於加工和食用。
而且，乳脂營養豐富，含有多種維生素，具有獨特的奶香味，從而受到人們的喜愛。
從加工上看，富含乳脂的天然奶油依含水量的不同可分為鮮奶油和脫水奶油。
鮮奶油是將牛乳用油脂分離器或靜置等方法分離出的乳脂。
脫水奶油又稱白脫油、黃油，是將搜集的鮮奶油經或不經發酵、攪拌、凝集、壓制而成的黃色半固體狀物。
由於奶油具有獨特的乳香，口感細膩滑嫩，是西菜和西點製作中普遍使用的食用油脂，
具有增色、賦香、改善口感的作用。
如製作西式奶湯時可使湯汁潔白如乳;也可直接塗抹在麵包上食用;或供配製糕點、糖果之用;
通過攪拌充入空氣的奶油具有一定的硬度和可塑性，
是西式糕點裱花裝飾和保持糕點外形的常用原料。 此外，奶油也是常用的起酥油之一。