Ghee is technically a type of "shortening". Its role is self-evident. Ghee is the essence of Tibetan food, plateau people can not leave it. Ghee is like butter a dairy product, is a cow, sheep milk extracted from the fat. Tibetan people most like to eat yak ghee. Produced in summer and autumn yak ghee, bright yellow color, sweet taste, excellent taste, the winter is yellowish. Goat ghee is white, less shiny and less nutritious than cow ghee, and tastes inferior to cow ghee. Ghee moisturizes the stomach and intestines, and spleen warm, containing a variety of vitamins, high nutritional value. In the food structure is relatively simple Tibetan area, can supplement the human body in various aspects of the needs. Ghee in the Tibetan area of the wide range of uses, functions, such as non-personal witness, simply incredible.

Ghee has a variety of ways to eat, mainly playing ghee tea to drink, can also be put into the tsampa and eat. The New Year's Eve fried fruit, but also to use ghee. Because ordinary people rarely use this grease, cake point, bakery will be the general application of the need, so it is difficult to buy in the mass market.

Ghee is divided into a variety of uses are not quite the same. There is candy processing with, there is the production of bread, cake, and make cream muffins. There is no substitute for ghee, except when making butter cake, PIZZA crust, you can use butter, or you can use vegetable butter (mcgreens) instead, when there is no layering, it will not rise.

Ghee is one of the specialized fats for the food industry. It has a certain plasticity or consistency and is used as an ingredient in pastries, for surface coating or mold release, among other uses. It is used to crisp or soften baked goods, to keep proteins and carbohydrates from becoming hard and lumpy during processing, and to improve texture. Originally, ghee meant lard. Later the consumption of ghee made from hydrogenated vegetable oils or a few other animal and vegetable fats greatly exceeded that of lard. Depending on the source of the oil, it can be classified as animal or vegetable ghee; partially hydrogenated or fully hydrogenated shortening; and emulsified or non-emulsified ghee. On the basis of use and functionality, shortenings are categorized as bakery, pastry, frosting, and frying shortenings. Based on physical form, shortenings are categorized as plastic, fluid or powdered (so-called "powdered fats"). Ghee and margarine are somewhat similar in appearance, but are not classified as such. Margarine generally contains about 20% water, it is table oil, that is, directly consumed, contains more additives (color, flavor, etc.). And shortening is generally not directly edible.

There are many varieties of ghee in the foreign market. According to the above classification and then to be serialized. For example, the degree of hydrogenation of fats and oils, the size of plasticity, inflation rate, consistency or viscosity, the oil content of the powder and so on. However, in the domestic market did not see a variety of domestic varieties, the food industry has not yet put forward a variety or special requirements, so in this regard is only in the primary stage. Powdered ghee domestic production, are microencapsulated, oil content of 20-80%.

Related populations

The average person can eat

1. More suitable for people lacking vitamin A and children to eat

2. Coronary heart disease, hypertension, diabetes, atherosclerosis patients should not eat; pregnant women and obese people try to eat less or do not eat.