Mustard seed is a traditional oil crop with an oil content of about 40%. Mustard seed oil contains a variety of fatty acids, and mustard seed oil can be processed by three processes: cold pressing, hot pressing and leaching. Today we will introduce how the hot pressing process produces hot pressed mustard seed oil.

First of all, let’s take a look at the production process of mustard seed oil:
Mustard seeds → cleaning impurities → shelling → crushing → frying → pressing mustard seed crude oil → coarse filtration → filtered → degumming → washing → dehydration → decolorization → deodorization → refining mustard seed oil.

The above are the main process steps of mustard seed oil processing in the oil factory. After the mustard seeds are cleaned, they enter the pretreatment process. The pretreatment can adjust the shape, temperature and water content of the mustard seeds, making it more conducive to pressing and extracting oil. Afterwards, the oil press is pressed to extract the oil, and then the crude oil is sent to the refining equipment to remove impurities to obtain the finished mustard seed oil. The refined mustard seed oil meets the national first-class edible mustard seed oil standard, and its quality and food safety have been greatly improved.

Process characteristics of mustard seed hot pressing method:

1. It can increase the oil yield, improve the taste of the oil, and have a strong fragrance.
2. It is easy to cause high-temperature oxidative polymerization and decomposition to produce peroxides and certain harmful substances, destroying the nutritional content of species.
3. High temperature causes protein denaturation, greatly reduces the content of polyunsaturated fatty acids in mustard seed oil, and even produces trans fatty acids.
4. There are many impurities, such as mustard seed dander, phospholipids, free fatty acids, etc., which affect the appearance and color of the oil and the internal quality of the oil.
Advantages: The mustard seed oil is fried by the hot pressing process. The mustard seed oil has a rich and mellow taste and a high oil yield.
Disadvantages: Roasting seeds at high temperature will reduce the content of active ingredients in oil and cause protein denaturation.