What happens when peanut oil is heated?

Peanut oil. There are 3 possibilities for heating foaming:

1. Oil oxidation for a long storage time;

2. When peanut oil is pressed, a little water is mixed in (especially the peanut oil processed by small workshops);

3. Peanut oil is adulterated, and other kinds of edible oils and fats are added. It is best not to use foaming peanut oil to fry food, because the amount of oil required for frying is relatively large, and it is easy to foam and overflow out of the pot during the heating process, causing danger.

Consumers are the right choice to buy freshly pressed peanut oil, without chemical additives, blended with gutter oil, blended with leaching oil.

The foaming is due to the fact that it is not filtered well, and the larger particles are peanut cake foam.

The subtle phospholipids, although they are nutrients, are harmful at high temperatures, and it is recommended that you do not consume this peanut oil.

After 48 hours of cooling and sedimentation, the freshly squeezed peanut oil is filtered by plate and frame plant fiber, which is the top grade peanut oil, and can reach the national standard and be crushed at the first level.

It is recommended to go to the oil mill equipped with a food-grade plate and frame filter to buy pure, safe and healthy peanut oil.

Put the oil in the pan and don't put anything, bake it on high heat (remove the slag and water), let it cool and use it. It should be that peanut oil also contains water, the amount of water is relatively small and scattered, and there is no obvious splashing in the heating process, just foaming. Generally, peanut oil is easy to foam

Foaming just means that peanut oil is not very pure, compared with water, oil residue rolled out later, etc.

The solution to peanut oil foaming is as follows:

1. When the cooking oil foams, you can add two green onions when the oil is put into the pot to remove the oil foam.

2. You can also use ginger slices to replace green onions, and you can also remove oil foam, but the actual effect is not as good as green onions.

3. At high temperature, put the cooking oil into the pot and heat it at high temperature, which can also reasonably remove the oil foam.

Causes of peanut oil foaming:

1. The impurities in peanut oil are not filtered and used directly, which will cause the production of oil foam.

2. The squeezed peanut oil has not undergone sufficient precipitation, resulting in a small amount of sediment in the oil.

3. It may be that when pressing peanut oil, the moisture of peanuts is too high, and the peanut oil squeezed out may also foam.

How to choose peanut oil:

1. Look at the color. Generally speaking, peanut oil is divided into raw and cooked pressing, and the color of raw pressed peanut oil is generally light orange-yellow; Ripe pressed peanut oil has a dark orange-yellow color, and both are fresher and more transparent.

2. Look at the oil. Get the bottled peanut oil, first see if there is sediment or suspended solids, and then shake it vigorously to observe whether the foam is viscous and white, if the viscosity is large, the foam is large, the color is white, and the bubbles slowly disappear, it is preferred.

3. Smell the smell. Good peanut oil is the unique fragrance of peanuts without any other peculiar smell.

4. Pure peanut oil generally condenses and does not flow when the temperature is below 3, if it is mixed with lard or palm tung oil, it begins to condense and does not flow at the temperature of 10.

Peanut oil foaming may be peanut oil after heating may have more water, and the environmental humidity when squeezing oil has a lot of relationship, too much moisture in peanut oil, there will be a lot of foam when stir-frying or heating and frying, this oil needs to be boiled again, after heating and boiling, you can eat with confidence.

What to do if the peanut oil foams after heating

Pour the peanut oil into a dry pot and cook until the oil is hot, the foam on the oil surface disappears, and it calms down. Do not boil until the peanut oil smokes, as the temperature is too high and the flavor of the peanut oil will be lost.

Peanut oil foaming can be removed by adding a few green onions while the oil is in the pan. You can also use ginger slices instead of green onions, which can also remove oil foam.

If the peanut oil foams very little, we can throw in a piece of ginger, which has a certain improvement effect, but if the foam is very much, the effect is not obvious.

If the peanut oil is foaming, it may have deteriorated.

If it's fried, it's normal to froth.

Peanut oil is the least suitable for frying, and the fried things are not delicious.

1. Use a spoon to remove the foam.

2. Put an appropriate amount of ginger slices in the oil, or put some starch.

3. After the foam and hail are fished out, stir the oil while frying things, which can prevent the temperature of the oil from being too high and foaming.

The cause of foaming of fried things in peanut oil.

1. Peanut oil is not refined when pressing, so it contains impurities, which foam when frying.

2. The freshly pressed peanut oil has no precipitation, but the potatoes can foam.

Ways to prevent peanut oil foaming.

1. After pouring the oil envy into the pot, you can put a small amount of green onion to remove the oil foam.

2. You can throw ginger slices when you bubble, which can help somewhat.