Pressing – a method of making edible oil
This method relies on physical pressure to separate the oil directly from the oil. There is no chemical additive in the whole process to ensure the product is safe, hygienic, non-polluting and the natural nutrients are not damaged.
The difference between pressed oil and leaching oil
At present, the production method of edible oil in China is divided into two types: pressing (physical) and leaching (chemical). Leaching is to use a chemical substance to get the oil out. The oil production rate is higher than that of the pressing method, but a chemical in the leaching method is used. The substance will always be stored in the body for a long time, and it will not be exhausted for decades. So now there are so many people with various cancers in China. It is definitely a problem to eat this kind of leaching oil regularly. Especially cooking oil is something we eat every day, so we must pay close attention.
Different processing techniques
The processing technology of the pressing oil is the “physical pressing method”, and the processing technology of the leaching oil is the “chemical leaching method”. The production process of the physical pressing method requires the raw materials to be selected. The oil is crushed, steamed and extruded after being removed from the stone, and the oil is separated from the oil. The fried seeds are added during the pressing process and are pressed by the press. After that, it is made by high-tech natural filtration and purification technology. It maintains the original flavor of peanuts, has a rich aroma, is rich in vitamin E, has a long shelf life, and has no additives, no solvent residue and soap content. It is a pure natural green food produced by combining modern technology with traditional techniques. .
The chemical leaching method is a method of applying chemical extraction, using an organic solvent capable of dissolving oil and fat, and extracting (soaking or spraying) with the oil to make the oil in the oil material extracted. The leaching method has the advantages of low residual oil (high oil yield) and low labor intensity, but the leached oil can be eaten after chemical treatment such as dewaxing, degumming, dehydration, deodorization, deacidification and decolorization. Or peanut oil that does not meet the primary and secondary crushing standards, plus some oil refined by leaching, to achieve the original standard one, two or new standard leaching oil grades three and four, due to multi-channel chemistry During processing, some of the natural components in the oil are destroyed and there is solvent residue.
The pressed peanut oil has complete color, aroma and taste, and retains the characteristics of various nutrients.
The leaching oil is colorless and odorless, and most of the nutrients are destroyed after processing.
The peanut oil standard drafted by the National Grain Bureau has been implemented, and the old standards formulated in 1986 and 1988, which are currently used in China, have been removed. The new standard stipulates that: pressing peanut oil and leaching peanut oil should be labeled “squeezing” and “marking” in the product label. Leaching.
With the advancement of society and the improvement of people’s living standards, diet and nutrition and health have become the pursuit of people. The transparent production process of peanut oil is to let consumers understand the production process of peanut oil, give the right to know to consumers, and choose The right is given to the consumer.
Different raw material requirements
“machine-pressed peanut oil” uses pure physical pressing method to retain the original flavor of peanuts and raw materials. Therefore, the requirements for peanut raw materials are very strict, raw materials are required to be fresh, acid value and peroxide value are low, so the price is relatively high; Only pressing, the residual oil in the peanut cake is high, and the oil yield of the pressed oil is relatively low. Therefore, the price of pressed peanut oil is relatively high.
Cold pressing is a machine in which the oil can be pressed without being fry, and the machine that can press the oil is called a cold press. Cold pressed oil color is good, relatively light, but the oil is not fragrant, not on fire. The key is that the cold-pressed oil will not foam when it is fried, and it will not clot.
The cooked squeeze is that the oil is fried after being fried in a wok, and the cooked oil is pure and fragrant, especially the sesame peanuts are rich in oil. The disadvantage is that the casserole will be foamed when the pot is fried without treatment, but this problem can be solved with a simple treatment.
The combination of both hot and cold is the combination of both.
Physical cold press:
At present, the production process of camellia oil mainly includes cold pressing method, hot pressing method and leaching method. Among them, the cold pressing method is processed under the environment of less than 60 ° C, and the nutrient composition is most intact. Since the cold pressing method has only half the oil extraction rate, the price of most cold pressed oil is about 50% higher than that of hot pressed oil.
Because the cold-pressing oil yield is very low, it is only professionally distinguished: low-temperature press oil extraction, and normal press oil extraction. Generally, the oil pressure is required to ensure a certain temperature of the press, and in order to speed up the process of pressing the oil, it is necessary to heat the steamed oil. Of course, without steaming and heating, the oil can only be slowly pressed. Tea seed oil is generally pre-pressed oil, which is a comprehensive method of oil extraction, which is an efficient method.
What is low temperature cold pressed peanut oil
Low-temperature cold-pressed peanut oil is a healthy edible oil that is comparable to Western olive oil. It is more suitable for the oriental people in terms of color, taste and taste. The low-temperature cold-pressed peanut oil adopts the low-temperature cold-pressing technology to make the characteristics of the color, aroma and taste of peanut oil to the extreme.
Low-temperature cold-pressed peanut oil is selected from export-grade large peanuts and pressed at 60°C. At the same time, in the production process, the peanut oil produced by the machine is screened, photoelectrically selected, and red-coated. Cool and golden. The “60 ° C cold pressing” technology also allows the peanut oil to completely retain the natural aroma components of the peanuts, thereby giving off the original peanut flavor. The peanut oil processed under this process is more pure in quality, and the taste is better, soft, delicate, smooth, fragrant and not greasy. The low-temperature cold-pressed peanut oil satisfies the Chinese people’s requirements for the color, fragrance and taste of the dishes.
The soot that we usually produce is a large amount of thermal oxidative decomposition products produced by credit oil and food under high temperature conditions. A total of more than 220 chemical substances, including aldehydes, hydrocarbons, fatty acids, alcohols, aromatic compounds, esters, lactones, and heterocyclic compounds, were detected in the samples of soot that were frequently fried in the households of the relevant departments. Some mutant carcinogens such as volatile nitrosamines were also found in cooking fumes.
The appearance of low-temperature cold-pressed peanut oil is a good way to prevent the production of these substances. Due to its use in the production process, it adopts the international leading “cold press technology” and presses under 60 °C to ensure the accuracy of peanut oil. At the same time, the adoption of cold pressing technology ensures the solidification state of various active ingredients in peanuts from the beginning of pressing, and reduces the heat denaturation caused by high temperature. Therefore, the smoke point is nearly 240 ° C, which is much higher than that of high temperature pressing. Peanut oil.
In the face of increasingly serious food safety issues, relevant experts also remind consumers: when buying, you should pay attention to the purchase of higher cooking oil.