Edible oil is a fresh -added agent in cooking.The so -called freshness can increase the gloriousness of the dishes.Edible oil in cooking, being crispy to keep the food is a good essential for seasoning.A bottle of good edible oil can increase our appetite and supplement the nutrients that certain foods lack.So what should we pay attention to when we choose edible oil?
What are the types of edible oil
We see that there are 1: 1: 1 and other words on the oil purchased in the supermarket. This typeOils are mixed with edible oils (generally selected soybeans, rapeseed, peanuts, etc.). The shelf life is generally 12 months.The processing process is based on different needs. Two or more refined oil esters have been removed, discolored, deodorized, and tuned into harmonious oil.
The coloring oil is cold oil. It is a refined food oil made by refined and processed. It is generally pale yellow, clarification, transparent, no odor, and good taste. It can be used for raw eating.In addition to cooking fried oil, it is mainly used for cold meals and cold oil. It can also be used as artificial cream, ghee, egg yolk sauce and various seasonings of raw oil.The coloring oil generally uses high -quality oil to be processed into hair oil, and then it becomes a finished product through dehydration, acid, decolorization, deodorization, deodorization, dehydration and other processes. The maintenance period is generally 6 months.The coloring oil has corresponding requirements for packaging containers. The requirements must be dedicated, clean, dry and sealing, meet food hygiene and safety requirements, and must not be mixed with other edible oils and non -edible oils, mineral oil.
Advanced cooking oil is between ordinary edible oil and color tension oil. It is a refined edible oil for ordinary edible oils. It is generally pale yellow, clarity, and transparent, lighter than generally applicable edible oil, and darker than color prued oil.Its water, impurities, acid prices, and peroxidine values ??are lower than the general consumption oil, but the acid prices are higher than the color pull oil, and the smoke is 5-10 ° C lower than that of the color pull oil.Low color oil oil is a high -end and high -end consumption oil with good color and nutrition.It is mainly used for cooking oil, fried, fry, and fried various dishes. It can also be used as a raw material for artificial cream, ghee, and harmonious oil. The high -grade cooking oil has the same requirements as the packaging container.
Edible oil and consumption misunderstanding
Misunderstanding 1: The highest nutritional value of olive oil?
The content of oleic acid contained in olive oil accounts for 75%to 80%.Oleuric acid can remove the blood pressure garbage in the blood vessels in the human body, which is excreted through the liver.In the Mediterranean countries, Spain, Greece, and Italy are rich in olives, and they also mainly consume olive oil. The probability of cardiovascular and cerebrovascular diseases is very low.
However, the content of linolenic acid in olive oil is very low, less than 5%.The World Health Organization has been announced that the proportion of linolenic acid to linoleic acid can reach the standard of consumption oil. This ratio is 1: 4.And at present, the linoleic acid intake in our Chinese diet has exceeded the standards of the World Health Organization, and the proportion is seriously unbalanced.
Facts also prove that European residents who eat olive oil have found that they are the Mediterranean countries through research. Residents with low incidence of cardiovascular and cerebrovascular diseases are distributed on the coast, that is, their diet also includes a large number of fish.It is rich in linolenic acid.If you just know how to eat olive oil, you may not get the best results.
Misunderstanding 2: Storage of large barrels of edible oil
This is the practice of most families. What is bad for doing this? If you store it properly, many people place the oil barrels next to the window sill and stove of the kitchen. The oil is under the conditions of high temperature and sunlight.Easy to oxide.This is the most unfavorable storage of oil.
Misunderstanding 3: You cant eat the oil after the shelf life
Why can I eat the oil after the period? If the oil is well preserved, the method is proper. Within 5 years, the acid defeat of the oil will not change greatly, and it will not be broken.
Misunderstanding 4: Botanical oil must be better than animal oil
In the past, almost all Chinese families were eating lard. Few people now eat lard and choose healthy "vegetable oils". However, the incidence of chronic diseases caused by animal oil has not decreased, but it has shown an upward trend.
Misunderstanding 5: When cooking, the oil must be high -temperature savory
Do you know that when the oil starts to smoke in the pot, the temperature has reached the smoke of the oil, which shows that the oil has begun to be destroyed, which can produce carcinogen benzene.
Misunderstanding 6: You need to eat less oil, some people are afraid of getting sick and dare not eat
The concept of eating less oil is relatively one -sided. Experts suggest that peanut oil, soybean oil, and corn oil we can eat less, because their linoleic acid content is high, and some oils are good.Su oil, walnut oil, mountain tea oil.olive oil.
Experts also deliberately reminded that eating oil is not the cause of weight gain, because unsaturated fatty acids will not be converted into fat in the body, it is mainly used to make cell membranes.
Misunderstanding 7: Eat the consumption oil of the same variety for a long time
The nutritional components of each oil are different.The alpha-linolenic acid content in linen seed oil is 53%. Α-linolenic acid is a essential fatty acid in the human body. It can be converted into twenty carbonic acid and twenty-two carbonolate. They are effective active activity in fish oilElement.α-linolenic acid has anti-tumor, anti-thrombosis, blood lipids, nutrient brain cells, regulating plant nerves and other functions, and has received more attention.Line seeds contain a large amount of polysaccharides, polysaccharides have anti -tumor, antiviral, anti -thrombosis, and blood lipids.
How to choose edible oil
Color
In addition to the sesame oil, the lighter the same edible oil, the better the quality and the purer.
Smell
The first drop of the edible oil you want to buy to the palm of your hand, then rub it with your hands to smell the smell. Each oil has its unique smell, and this smell will not make people disgusted.Therefore, once the smell of oil smelled, the smell of oil is strange and difficult to smell. It is likely to add some bad additives or refine it.
Look at transparency
The higher the quality, the higher the transparency.And there will be no suspension, precipitation, and too sticky.
Look at the stratification
High -quality edible oil should be up and down, and there is no obvious layering.If it is a while, it is likely that the oil is layered, which is likely to be adulterated mixed oil.
Look at the packaging
Try to choose a big brand of products. For those small packaging and bulk edible oil, you must carefully check the shelf life and factory date and quality standard number before purchasing.If the above information is incomplete, it should not be purchased.

Related tags： Catering