Unverified75% confidenceDecision RuleTime unknown
判断猪油纯净度：优质炼制猪油常温下应呈洁白细腻膏状，若发黄、有黑渣或分层则说明炼制过火或含杂质；成品有回软出油现象可能掺入了植物油
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75%
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Long-term
Relevance
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Unverified自炼猪油应选猪板油（内脏周围脂肪）而非肥膘，板油出油率高达85%以上且腥味小、成品洁白；肥膘出油率约70%且带肉腥味81% similarUnverified做酥皮点心（蛋黄酥、老婆饼）优选熔点35-45℃的猪板油炼制猪油，其分子结构能形成明显起酥层次；植物起酥油熔点虽相近但起酥后口感偏干硬79% similarUnverified配料表中列出'猪油'或'食用猪油'的芝麻/花生汤圆流心效果和香气明显优于纯植物油配方，因动物油脂在加热后更易呈现流沙状态78% similarUnverified去污力越强的强碱性配方对油污效果越好，但会剥离靛蓝染料；日常牛仔并非高污染衣物，选中性温和配方即可，强去污留给工装/劳保牛仔75% similarUnverified油污污渍应选偏碱性、含柠檬烯或表活比例高的去油型领净；蛋白酶对油污几乎无效，酶解产品主攻汗渍和皮脂蛋白类污渍74% similar
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