Common types of edible vegetable fats

Vegetable oil

Vegetable oils are oils extracted from plant seeds. There are two ways to extract oil: one is cold pressing, which has light color, light odor and high moisture content; the other is hot pressing, which has deep color, strong odor, low moisture content and large oil output. Commonly used vegetable oils are tea oil, soybean oil, peanut oil, rapeseed oil, sesame oil and so on.

1) Rapeseed oil

Rapeseed oil is the oil extracted from Rapeseed by processing. Rapeseed oil can be divided into ordinary rapeseed oil and refined rapeseed oil according to processing accuracy. Ordinary rapeseed oil is dark yellow and slightly green, and the smell of rapeseed is strong. It is not suitable for making dough or frying oil. Refined rapeseed oil is a product of decolorization and deodorization. It is light yellow, transparent and fragrant, and can be used to make dough or fry oil. Rapeseed oil is one of the main edible oils in China. It is the main raw material for making salad oil and margarine.

2) Soybean oil

Soybean oil is an oil extracted from soybeans. The crude soybean oil is yellowish brown and has a strong bean smell. The refined soybean oil is light yellow and can be directly used to prepare dough or fried noodles. Soybean oil has high nutritional value, and linoleic acid accounts for 52% of the total fatty acids. Almost no cholesterol, high digestibility in the body, long-term consumption of human atherosclerosis prevention.

3) Peanut oil

Peanut oil is the oil extracted from peanut kernels. Pure peanut oil is transparent and bright, light yellow in color and fragrant in smell. It is not turbid at room temperature. When the temperature is lower than 4 C, it is thick, turbid and porridge-like, and its color is milky yellow. Peanut oil can be used to make dough, filling and frying oil because of its light color and wide application. Especially the sweet stuffing fried with peanut oil, which is bright and fragrant, such as bean paste stuffing, lotus paste stuffing, etc.

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