Flavor and color of cold-pressed peanut oil

At present, most of the oil recovery methods in the market are hot pressing, but in some areas, cold pressing is the main method. Is determined by the living customs of each region. The cold pressing process of peanut oil press is different from that of hot pressing. Today I will tell you about the cold pressing technology of peanut oil press.

Cold pressing is when the peanuts go directly into the oil press without going through the seeds. (Peanuts in the shell can also be fed directly into the oil press.) It is generally processed by cold pressing at temperatures below 60 degrees Celsius and the nutrients remain intact.

The cold-pressed peanut cake needs to be re-pressed by the oil press. The oil yield achieved by secondary pressing is the oil yield of peanuts. The cold-pressed peanut oil is filtered through a plate and frame oil filter, and the filtered peanut oil can be heated directly in a pan and eaten.

The main difference between cold pressed peanut oil and hot pressed peanut oil is that hot pressed requires the process of frying seeds, while cold pressed does not require the process of frying seeds. But cold pressing is pressed twice and hot pressing is pressed once.

Cold-pressed peanut oil avoids the adverse effects of traditional high temperature oil pressing. The cold-pressed refined oil retains the flavor and color of the oil, and completely preserves the physiological substances in the oil (vitamin E has anti-aging effect, sterols have skin-beautification effect and enhance the metabolic function of the human body). Cold pressed oil is the original authentic, is a healthy choice. And cold-pressed peanut oil doesn’t smoke when it’s fried in the pan.