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En? Lard What is this? « Industry info 工业信息

作者:企业资讯策划团队 来源:rwfb 发布时间:2010-03-08 浏览:187

Category:catering food

Question:
lard is the meat of pigs or pork inside the oil? Or fat?

Answer:
is a pig lard oil ah, that is, animal fats. .

not previously sold the oil at home a child eat this oil is bought pork fat, cut into small pieces and put into the pot, raw small fire, and slowly the oil will boil out.
the original fat into a piece of slag ~ yellow, very fragrant. Are not willing to throw away, you can eat soup.

Answer:
oil on the brain is important because, unlike other organs, soft brain 50% fat, 40% protein, unlike other organs, protein-based.
We know that saturated fats (butter, animal fat, lard) is bad, and would harm the heart, so that shortened life expectancy, but if it is saturated fat scare away, but turned to margarine, hydrogenated oils are the heart of a larger killer . United States National Academy of Sciences Institute of Medicines research has found that trans fats on cardiovascular health, more harmful than saturated fat.
in the domestic, trans fat, hydrogenated vegetable oil, hydrogenated palm oil, vegetable emulsifying oil, or vegetable ghee, etc., you should avoid. Worse, the need to fried, baked, crisp system of food such as fried chicken, French fries, biscuits, potato chips, soda bread, microwave popcorn, etc., may contain trans fats. Some food companies, fast-food industry, restaurants, hotels, breakfast shop, are also likely to use trans-fats.
looking for the best fat, is to find a real brain food. Omega-3 fatty acids, mostly in the deep-sea fish, the fish such as salmon, mackerel, tuna fish. If adequate intake of Omega-3 fatty acids, the body can use it to create a more flexible cell membrane, instead of saturated fat. In the brain, Omega-3 fatty acids to make a better nerve conduction.

[cooking with lard would incense may be due to ....] because the production of lard is lard Cut into small pieces, extracted out of the pot heated, it should be somewhat similar to the effect until fragrant, add lard in itself is an animal oil and fat contained in the different components and natural vegetable oils, will sweet-smelling root cause is that so be it. [Lard of the advantages and disadvantages of ....] advantages: the unique aroma, as well as non volatile and difficult to create the kitchen tacky. Disadvantages: less saturated fatty acids, cholesterol, higher levels. [....] Best lard for use in deep-fried cooking, not only fragrant and crisp, no need for deep-fried dishes, fried lard through the post, taste and appearance than the effect of good to the use of salad oil more. [Lard preserved.] Lard the nature of the instability, and easily degenerate, so need to put cool, moved to the refrigerator to keep fresh, frozen, or when you must be covered dense cover, otherwise absorb refrigerator odors will affect the dishes taste

Answer:
pork inside the oil.

Answer:
is fat stew out of

Answer:
squeezed out of pork inside oil.

Answer:
is pig fat layer and the fat extract derived from fat.

Answer:
there are two: one is to use the two pigs stomach Block plate fat, proudly known as the oil-less and network.

Chinese:恩?猪油是什么东西?

类别: 餐饮食品

问题:
猪油是猪身上的肉,还是猪肉里的油?或脂肪?

回答:
猪油就是猪身上的油啊,就是动物性脂肪。。

以前没有油卖,家里小时候常吃这种油的,就是买来猪的肥肉,切成小块,放进锅里,生小火,慢慢地油就熬出来了。
原来的肥肉变成了渣~黄黄的一块一块的,很香。不舍得扔掉,可以煮汤吃。

回答:
油对大脑很重要,因为和其它器官不同的是,柔软的大脑50%是脂肪、40%是蛋白质,不像其它的器官以蛋白质为主。
我们知道,饱和脂肪(奶油、动物油、猪油)的坏处,是会对心脏造成伤害,使寿命缩短,但如果被饱和脂肪吓走,而转向人造奶油、氢化油却是更大的心脏杀手。美国国家科学院医学研究所的研究甚至认为,反式脂肪对心血管健康的危害更胜于饱和脂肪。
在国内,反式脂肪、氢化植物油、氢化棕榈油、植物乳化油,或植物酥油等,你应避免。糟糕的是需油炸、烘烤、酥制的食物,如炸鸡、薯条、饼干、洋芋片、苏打饼、微波加热爆米花等,可能含有反式脂肪。部分食品公司、快餐业者、餐厅、饭店、早餐店,也都可能使用反式脂肪。
寻找{zh0}的脂肪,就是寻找真正的大脑食物。Omega-3脂肪酸大多在深海鱼里,如鲑鱼、鲭鱼、鲔鱼等。如果我们摄取足够的Omega-3脂肪酸,身体就可以用它来制造弹性更加的细胞膜,而不用饱和脂肪。在脑部,Omega-3脂肪酸使神经传导更佳。

[用猪油炒菜会香的原因可能是....] 因为提炼猪油是将猪油切小片,下锅加热后提炼出来的,应该有点类似爆香的效果,加上猪油本身是动物油,所含的脂肪成份与植物油自然不同,会香的原因应该就是这样吧。 [猪油的优缺点....] 优点:特有的香气以及不易挥发,不易造成厨房发黏。缺点:饱和脂肪酸较低,胆固醇含量较高。 [猪油适用于....] {zh0}使用于炸的烹调,不但香而且酥,任何需要油炸的菜肴,经过猪油的油炸后,口感及外观都比使用沙拉油的效果好得多。[猪油的保存.] 猪油的性质不稳定,且容易变质,所以需在放凉后移入冰箱冷藏,才能保持新鲜,冷藏时一定要包密或盖好,否则吸收冰箱气味是会影响到菜肴的味道

回答:
猪肉里的油.

回答:
就是肥肉熬出来的

回答:
猪肉里榨出来的油。

回答:
是以猪身上的脂肪层和肥肉榨取而得的脂肪.

回答:
  一般有两种:一种是用猪体内肚子里的两大块板状脂肪,熬出的称为“板油”,油渣少,味香,油质好;另一种是用猪肠上剥下的网状脂肪,一般称为“网油”,油渣多,出油率低,油质稍差。用肥肉也可熬出猪油,一般称为“肉油”,与网油差不多。

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