What is the temperature at which oil boils? What is the temperature at which the oil boils

The boiling point of edible oil is generally around 210, and when the oil temperature exceeds 250, harmful substances such as butadienal will be produced, which seriously endanger human health and can cause cancer.

But the boiling point of gasoline or diesel is lower than that of water.

The oil is a mixture, so there is no fixed boiling point, and it will continue to heat up after boiling.

The temperature at which the oil boils is its boiling point temperature.

The maximum temperature of the oil temperature is 300 degrees. Three or four into the hot low-temperature oil, the oil temperature is 90-120, the oil surface is white bubbles, but there is no smoke. Five or six percent of the hot medium-temperature oil, the oil temperature is 150-180, the oil surface is turned, and the green smoke is slightly rising.

Seven or eight percent of the hot banquet number of high-temperature oil, the oil temperature is 200-240, the oil surface turns calm, and the green smoke rises straight up.

Mastering the oil temperature also depends on the size of the raw materials. For large volumes, a slightly lower oil temperature and a longer period of heating can make the raw materials evenly heated. Home cooking dishes are limited to conditions, generally the fire is small, the amount of oil is less, the oil temperature rises slowly and the projection decreases quickly, so the oil temperature can be slightly higher by one or two percent.

When the heat is low, the oil temperature should be slightly higher, otherwise cooking dishes such as fried Chongshou shrimp, fried shredded pork, and noodles and drags will cause the raw materials to be depulped and demushed. For example, there are a lot of raw materials for cooked dishes, and the oil temperature should be slightly higher. In addition, it is necessary to flexibly control the oil temperature according to the age of the texture and shape of the raw material.

<> 200 to 240 degrees Celsius.

Introduction to oil temperature: 1. When boiling the pot, there is nothing else in the pot to reduce the oil temperature, generally between 120 degrees and 170 degrees.

2. The temperature will be immediately reduced to between 70 degrees and 100 degrees after boiling.

3. In stir-frying, it is generally kept at about 90 degrees.

Reason analysis: oil relies on convection to transfer heat, the maximum temperature that oil can reach is much higher than that of water, and the oil used for frying and oil bubbles has a large amount of oil, and it is necessary to judge the level of oil temperature from the state and change of the oil in the pot after heating.

It is generally believed that: 1. Three or four hot low-temperature oil, the oil temperature is 90 to 120 degrees Celsius, the oil surface is white and foamy, but there is no smoke.

2. Five or six percent of the hot medium-temperature oil, the oil temperature is 150 to 180 degrees Celsius, the oil surface is turned, and the green smoke is slightly rising.

3. Seven or eight percent of the hot high-temperature oil, the oil temperature is 200 to 240 degrees Celsius, the oil surface turns calm, and the green smoke rises straight up.

Around 25 degrees. The temperature of the oil is often referred to"Almost hot"Each into the heat about the yard Wu noisy for about 25 degrees. The temperature of oil is also customarily divided into warm oil, warm oil, hot oil and strong oil.

Warm oil, also known as three or four into heat. The oil temperature is about 100 degrees, and the oil surface is white and foaming, silent and smoky.

Warm oil, also known as five or six into heat, the oil temperature is about 150 degrees, at this time the oil is turned around, a little green smoke rises, this oil temperature is most suitable for frying, soft frying, etc. Hot oil, also known as seven or eight percent hot, the oil temperature is about 200 degrees, at this time the oil level turns to calm, green smoke rises and rushes upward, this oil can be used for frying. Boil.

Fry. Oil is a general term for hydrophobic substances that are liquid at room temperature, composed of one or more liquid hydrocarbons (a large part of silicone oil is composed of silicon-oxygen compounds), and hydrocarbons such as alcohols, ketones and ethers are different in that the components of oil are not polarized, and fats are distinguished by the molecular length of the compounds that make up the oil and the connection between the molecules is relatively small.

The maximum temperature that can be achieved by boiling oil is between 210 degrees and 260 degrees Celsius. The maximum temperature of soybean oil is 257, the maximum temperature of corn oil is 246, the maximum temperature of peanut oil is 226, and the maximum temperature of sesame oil is 215.

Most of the common edible oils are phyto-deficit oils, including rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, sunflower oil, soybean oil, sesame oil, flaxseed oil (flax oil), grape seed oil, walnut oil, peony seed oil and so on.