Moreover, lard enters the large intestine meridian, which can moisten the intestine to relieve constipation and relieve and treat constipation. Lard is rich in fat, including saturated fatty acids and unsaturated fatty acids, which can provide a lot of heat energy for the body and enhance its cold resistance. However, lard should not be eaten more, which is easy to suffer from cardiovascular diseases such as hypertension and hyperlipidemia, and it is also easy to cause obesity.
Related introduction:
Lard is mainly composed of saturated higher fatty acid glycerides and unsaturated higher fatty acid glycerides, among which saturated higher fatty acid glycerides have a high content.
Among them, unsaturated higher fatty acid glycerides contain carbon-carbon double bonds, so they can discolor bromine water and acidic potassium permanganate solution.
Lard belongs to the "fat" in oil, and it is a white or yellowish solid at room temperature.
Fat will solidify into white solid grease at too low room temperature. The melting point of lard is 28℃ ~ 48℃. It is called pig fat in the west. The color of lard is white or yellow-white, which has the special flavor of lard and is very popular among people. Many people think that cooking without pig rape is not fragrant.
Lard goes bad easily in hot weather. You can put a few fennel seeds when refining, a radish or several soybeans when filling oil, and add a little sugar, salt or soybean oil to the oil, which can last for a long time without strange smell. After the lard is boiled, when it does not coagulate, add a little sugar or salt, stir and seal, which can be preserved for a long time without deterioration.