How to judge the moisture content of lard and what is the most abundant ingredient in lard

The first method: sand bath (electric hot plate) method, which is suitable for all animal and vegetable oils;

The second method, the electric drying oven method, is only suitable for non-dry oils and fats with an acid value of less than 4 mg g, and is not suitable for lauric acid oils (palm kernel oil and coconut oil).

There are many types of animal and vegetable oils, and common vegetable oils and fats include soybean oil, peanut oil, rapeseed oil, sesame oil, salad oil, etc., which are mostly unsaturated fatty acids. Animal fats, such as lard and butter, are mostly saturated fatty acids. In the production and application process of animal and vegetable oils, it is often necessary to detect its moisture content, and the commonly used detection methods are national standard methods and rapid methods (LXT-800 animal and vegetable oil moisture analyzer), and the current testing standards are:

The national food safety standard, the determination of moisture and volatiles in animal and vegetable oils and fats, stipulates two methods for detecting the moisture content and volatile content of animal and vegetable oils and fats.

The determination method of the moisture of the physical and chemical index of lard shall be implemented in accordance with the provisions of GB T in accordance with the provisions of GB T "GB National Food Safety Standard Determination of Moisture in Food".

The moisture of lard is divided into two grades: the first moisture is, the secondary moisture is, the oil categories that need to detect the moisture are mutton fat, pork, butter, olive oil, peanut oil, rapeseed oil, soybean oil, according to the needs of testing efficiency, the commonly used method is (DF-009 oil moisture analyzer) because according to the edible lard - the determination of moisture, acid value and peroxide value and the GB method, the test efficiency is low and the energy consumption is high.

Lard, also known as meat oil or big oil by the Chinese. It is an edible oil made from pork and is initially a slightly yellowish translucent liquid.

Composition and properties.

Lard lard is a saturated higher fatty acid glyceride that does not contain carbon-carbon double bonds in the molecule, so it cannot fade bromine water and cannot fade acidic potassium permanganate solution.

Introduction Lard belongs to the "fat" in fats and fats, and is a white or light yellow solid at room temperature.

If the fat is too low at room temperature, it will solidify into a white solid oil. In the West it is known as pig fat. The color of lard is white or yellow-white, and it has a special fragrance of lard, which is very popular among people.

Many people think that stir-fried vegetables will not be fragrant if they are not used in lard. Butter, also known as tallow, has a special aroma and smell of butter. Refined butter is yellow and white in color and delicate in texture, and is a common food on the table of Westerners.

It can be eaten as is, stir-fried, baked, and baked. Cream is a fat extracted from cow's or goat's milk and is one of the raw materials for refining butter. The color is white or yellowish, with a special milky flavor, and is often used to make pastry sweets.

Lard is easy to deteriorate in hot weather, you can put a few grains of fennel when refining oil, put a piece of radish or a few soybeans when holding oil, add a little sugar, salt or soybean oil to the oil, and there is no strange smell for a long time. After the lard is boiled, when it is not condensed, add a little sugar or salt, stir and seal, and it can be stored for a long time without deterioration.

A lot of lard is mixed with gutter oil. It is not enough to just test the moisture, acid value, and peroxide value. View the original post

Looking at the color and smelling the smell are the key sensory identification. View the original post

First: Look. Pure lard is milky white, uniform in color, and free of particles. The inferior lard is yellow in color and uneven, and it is visible to the naked eye that it contains small particles.

Second: Smell. High-quality lard gives off a burst of lard fragrance, while low-quality lard smells like hala, as well as a peculiar smell.

Third: Melting. When lard is placed in warm water at 32 to 40 °C, a good quality lard quickly forms a thin layer of grease, while a poor quality lard is difficult to solidify.

Teach you the lard is fragrant, the hidden limbs are white, and the front belt is made of wisdom and reed.