Pressing method of high-quality edible oil

We use edible oil for cooking every day, but we don’t know much about some common sense of edible oil. If we can’t make good use of it, or eat too much, it will be very harmful to our body, so we should choose What kind of cooking oil is better? This article saves on high-quality cooking oil extraction methods.

The human body needs to absorb fat components every day to maintain body functions. And edible oil is the source of 70% of the fat components we absorb. What kind of edible oil to eat is not only considered from the perspective of seasoning, but also needs to refer to what kind of nutrients it contains.

Extraction method of edible oil

Pressing method: The oil is directly separated from the oil by physical pressure. The whole process does not involve any chemical additives, ensuring product safety, sanitation, and natural nutrition are not damaged.

Leaching method: mainly high-temperature extraction, processed through “six degreasing” processes (ie degreasing, degumming, dehydration, decolorization, deodorization, and deacidification).

The common cold pressing method on the market refers to processing at an environment below 60°C. And the nutrients are most completely preserved.

The nutritional value of oil depends on the amount of unsaturated fatty acids, the more unsaturated fatty acids. The higher the nutritional value.

Most of the common edible oils on the market are vegetable oils. and the types are also named according to the types of plants that are pressed: rapeseed oil, peanut oil, corn oil, camellia oil, sunflower oil, etc., are among the more common varieties.

1. Peanut oil–high-quality edible oil

​China is one of the countries of origin of peanuts. Peanut oil is more suitable for frying and cooking because of its unique fragrance and oil density. It can not only fry ingredients, but also enhance the flavor. Peanut oil contains more than 80% unsaturated fatty acids, and the composition of fatty acids is relatively good, which is easy for human body to digest and absorb. Also contain the materials useful to human body such as phospholipid, vitamin E, choline in peanut oil in addition.

2. Corn oil—high-quality edible oil

The color of corn oil is golden and transparent, with a tangy fragrance, especially suitable for quick cooking and frying. When frying at high temperature, it has considerable stability. The fried food is crispy and delicious, and the cooked food can not only maintain the original color and fragrance of the food. Bbut also not lose the nutritional value. The cold dish mixed with corn oil has a pleasant aroma, less oily smoke and no greasy during cooking.

Corn germ oil is easily absorbed by the body. Corn oil contains 86% unsaturated fatty acids, 56% of which are linoleic acid. And the absorption rate of the human body is as high as 97%. It is an ideal edible health oil for most people, especially the elderly. In addition, it does not contain cholesterol itself. And its fatty acid composition is mainly unsaturated fatty acids such as oleic acid and linoleic acid, which can reduce cholesterol that is harmful to the human body; linoleic acid is one of the essential fatty acids in the human body, and cannot Synthesis is very important for human metabolism.

3. Camellia oil—high-quality edible oil

Camellia oil, clear in color, no peculiar smell in cold salad. It is a real pure natural green edible oil. Free of cholesterol, aflatoxin and other additives. Camellia oil contains more than 90% unsaturated fatty acids.

Different oils also have different nutrients. So we need to choose edible oils according to our physical conditions and needs, so that our bodies can be better.