At present, there are several kinds of edible oil on the market. Among them, the salad oil is the earliest use of small packaging oil, mainly including soy sauce oil and rapeseed color pull oil, and now the corn oil that has just entered the market is actually corn germ.
The salad oil is produced by chemical "leaching" process, and the degree of refining is relatively deep. It is highly purity, but the nutrient constant is relatively large, and the finished color pull oil is extremely easy to oxidize. In order to extend the shelf life, preservatives are usually added. So many thala oil consumers slowly turn to the high-grade peanut oil.
The oil is the oil, which is the oil of the color pull oil to the peanut oil, typically prepared by a certain proportion of edible oil. The best proportion of saturated fatty acids, monoquiped fatty acids, monoquiolic acid and multi-unsaturated fatty acids should be 1: 1: 1, but in the current market harmonic oil, only peanut oil content is more high, and the most Close to this ratio.
Cooking oil is also called cooking oil, cooking oil or decaying oil, liquid, fluid, good fluid, fried oil cake and fritters, etc. It is not easy to produce oxidized thermal decomposition and thermal polymerization in high temperatures (190 ° C - 200 ° C) when cooking is light, cooking or fry. The salad oil is also called cold oil, you can mix it directly into the cold dish, and the food industry is often used as mayonnaise, fish, shellfish can add oil, this kind of oil will directly affect the flavor, taste and appearance of the food and food, thus Its freshness, flavor, and color are more demanding. Due to considering storage and transportation factors, the salad oil also requires considerable high thermal stability and stability. Cooking oil and color pull oil have a lot of similarity. In general, cooking oil is mainly cooked, frying food, salad oil is mainly used as cold mix. The two have a feature in the processing method. Cooking oils are not so strict on cloud point and solid dots, while color pull oil is strictly controlled. The salad oil must be a liquid, colorful high-grade oil after winter. The two have no big difference in digestive absorption within the human body. However, the hydrolysis of oil-containing oil is used to prepare a high hydrochloric acid in winter, which can reduce the content of cholesterol in human serum. The salad oil should not be used as a frying oil, but it can be used as a fried oil.
How to eat: First, the deterioration oil is absolutely unable to eat; the second is that the oil temperature should not be high, don't wait until smoke, it will be placed or poured into the dish, otherwise it is easy to produce harmful substances, and it is best to maintain a moderate oil during cooking. This will neither produce a harmful substance, which will make the fried vegetables, fragrance, and taste; three is not used repeatedly, because the harmful substances are seriously exceeded.
