Butter production methods
Butter from the production process to points, can be divided into raw butter (from raw milk directly), ultra-fine butter (can only be used to pasteurize the unrefrigerated milk or cream), fine quality butter (using partially frozen milk). In terms of flavor, there are also plain, semi-salted and salted butter. Butter can be extracted from milk skins, from white oil, or from the oil skins condensed from fresh milk.
1, extracted from fresh milk
Method: put the milk in a cylinder container, put a stick with a round plate at one end with the end of the plate into the milk or goat's milk, stirring up and down constantly, after stirring about a few hundred times, it will be in the top of the milk floated up some white semi-solid, with the sieve to fish out the white oil, squeezed out of the water, and then after the refining will become butter.
2, from the milk skin extraction
method: in the milk skin save more, after a summer drying, and then put it into the pot to cook, slowly stirring, gradually you can see the pot to separate out the upper and lower layers: the upper layer of yellow, the lower layer of white, the yellow oil is butter, white called sour oil.
3, from the white oil extraction
method: the white oil into the pot to heat to refine. Pour the white oil into the pot, slowly simmering with warm fire, turning frequently with a spoon, when the vapor is gone, the color is yellowish, that is made. In order to prevent the refining of too much fire with burnt flavor, in the process of refining to add a handful of Amusu (mixed porridge) together with the refining, the purpose of which is to absorb the water in the white oil. Refined Amusu is called butter dregs, because of its oily, acidity thick, can add tea to drink.
4, from fresh milk condensation out of the oil skin extraction
Method: first of all, just milked fresh milk to skim the oil layer floating on top, and then poured into the pot, with a warm fire heating at the same time stirring. When boiling, the butter will float, the dregs sink, the butter skimmed out, the rest is also butter dregs, but this butter dregs are very sour.
Butter nutrition is the first dairy products, milk refined butter nutrient-rich, containing vitamins, minerals, fatty acids, glycolytic neurophosphatidylinositol, cholesterol, butter to do dishes is also very fragrant, you can fry the fish, fried steak, toast, coated bread to eat, not only nutrient-rich, but also very mellow flavor, sweet and tasty.
The difference between butter and cheese
1, what is butter
Butter (Butter) is processed from milk, fresh milk to mix the upper layer of the thick object after filtering out some of the water products. Mainly used as a condiment, rich in nutrients but high in fat, so do not eat too much.
In the 5th century B.C., the Mongols in China were already practicing pastoralism, and various techniques of dairy production were matured and spread both at home and abroad. Foreigners call it butter, which is what the Chinese call cream in the milk refined edible oil products. The Mongolians were the first people in the world to process and eat butter. Butter, in Mongolian, is known as? Shiritosu? Its flavor is unique and pure aroma, rich in nutrients, is the herdsmen's hospitality to guests. Butter can be extracted from the milk skin, can be extracted from the white oil, can also be extracted from fresh milk condensed oil skin.
2, cheese is what
In fact, cheese is cheese, there is no big difference between the two, cheese is just cheese in Cantonese called, cheese cake is cheese cake. Cheese is a fermented milk products, most of them are processed through the milk out of the high-protein nutritious food, generally yellow, for the block, but there are some slices, or even strip.
But in foreign countries, cheese is generally sliced, divided into hard cheese and soft cheese, hard cheese is a large block, do pizza can be pulled out of the kind of silk, and soft cheese is that we are common in the country, a small piece of a small piece of paper wrapped, eat and cream is very similar.
3, the difference between cheese and butter
Cheese is cheese, through the milk and other milk after fermentation, made out of dairy products.
Butter is actually milk processed, but by using fresh milk to stir after the upper layer of the thick stuff filtered off part of the water after the product, butter's main role is to flavor, nutrition is very good, but the fat content is higher, calories are also higher, parents do not because of the flavor of butter is very fragrant, so eat too much Oh, be careful of the weight of wildly soaring ah!
The main effect of butter
1, increase satiety
Butter is rich in fat, maintain body temperature and protect the internal organs; provide essential fatty acids; promote the absorption of these fat-soluble vitamins; satiety.
2, promote physical development
Butter is rich in copper, copper is an indispensable micronutrient for human health, for the blood, the central nervous system and immune system, hair, skin and bone tissue, as well as the brain and the liver, the heart and other internal organs of the development and function of the important impact.
3, improve anemia
Moderate consumption of natural butter can improve the consumption of unsaturated fatty acids or margarine caused by anemia.
4, the nutritional value of butter
Butter nutrition is the first of the dairy products, the main component is fat, its content is much higher than the cream, its content in 90% or so, the rest of the main water, cholesterol, but also contains a variety of fat-soluble vitamins, basically no protein. Can fry fish, fried steak, toast, coated bread to eat, not only rich in nutrients, but also very flavorful, sweet and delicious.
Butter packaging and preservation methods
Butter whipping
Butter simply whipped into a light yellow (a little white volume increased by about 1 times)
If it is used to smear the cake need to add egg whites, sugar, water, and the way to do it is to whip the egg whites at the same time, the sugar and water boiled and poured into the whipped egg whites and continue to whisk. Add the butter in several times until foamy (a little white volume increased by 1.5-2 times) we call BUTTER CREAM butter cream can be used to spread the cake or add nuts, peanut butter, etc. to make a delicious filling sandwich bread cake can be. Before whipping butter need to soften the butter at room temperature (not liquid oh soften can)
About clarified butter
Maybe some comrades have seen? The term "clarified butter" has been misinterpreted to mean a type of butter that has been used in the past. The word "clarified butter" is mistaken for a special kind of butter. In fact it can be understood as a part of butter obtained by separation. The way to do it is: put the solid butter in a pot of water and heat it until it is completely melted, skimming off the foam that floats up. After allowing it to cool naturally, it will be layered, with the clarified butter on top and the impurities on the bottom (it seems that the impurities are equal to the clarified butter...) The top is the clarified butter, and the bottom is the impurities (which seem to be equal in quantity to the clarified butter...). Usage is to make baked goods sauce, for example: diced onion and spices in white wine vinegar after boiling with water and egg yolks heated over water and stirred until thickened, pay attention to control the temperature does not reach 65 degrees, so as to avoid the yolks curdled. Then add the clarified butter little by little and stir until it becomes creamy, then add the diced tomatoes and other seasonings, it is ready, used to eat with grilled fish; even clarified butter is used in the coffee world. Clarified butter is more offbeat, interested comrades can try.
Butter packaging
Butter on the packaging requirements are mainly to protect its aroma beads, tissue, appearance, moisture and color. Airtight packaging is very important, not only to protect its fragrance from dissipation, but also to resist contamination from external odors, as butter easily absorbs foreign odors. Due to the emulsion characteristics of butter, the fats in it are particularly susceptible to oxidation and rancidity. Trace amounts of metal ions left on machinery and equipment in processing plants can also give butter a ? fishy? flavor. Butter is usually wrapped in parchment paper, aluminum foil/sulfate paper, or a composite of aluminum foil and greaseproof paper. Parchment is brittle and should contain more than 9% moisture and be stored in a dust-free, clean place with 50% to 80% humidity. If it is too dry, the parchment will become brittle and break easily when wrapped. Conversely, if it is too humid, mold will grow and contaminate the butter. Although parchment is resistant to oil, it is still permeable to oxygen, and its translucency will transmit light, which will easily promote the oxidation of butter. Aluminum foil composite material is still the safest packaging for long-term preservation. However, aluminum foil composite with plastic film is not ideal because most plastic films are breathable, resulting in loss of butter flavor and poor oil resistance. It is better to use aluminum foil/paper composite material, paper not only plays a reinforcing role, can reduce the thickness of aluminum foil, at the same time, paper can improve the process operation performance of packaging machine machinery. European countries generally use aluminum foil / parchment composite material packaging butter.
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