How long can soda oil be stored How to store freshly squeezed

Instead of plastic barrels and metal containers, you can use ceramic or glass bottles with dark colored small mouths. Because metal ions are strong pro-oxidants, they are easy to cause oxidative rancidity of oil.

The container should be washed and wiped dry before filling the oil, and the lid should be tightly covered after filling the oil. Avoid prolonged contact with air.

In addition, do not mix used cooked oil with raw oil! Because, when we fry food, we generally pour a lot of oil into the pan. The used oil, although it has not yet oxidized rancidity, has adsorbed a large amount of oxygen during the frying process, and has been in contact with the air at high temperature for a long time, and some of the unsaturated bonds have been oxidized, and trace amounts of oxygen free radicals have been generated.

Therefore, it is best to pour the used oil into a separate bottle and use it up as soon as possible, in addition, it is better not to use the frying oil repeatedly.

Store in a dry and dark place. Because light and heat can significantly increase the oxygen uptake rate of vegetable oils, making them rancid and oxidized.

For longer storage, antioxidant vitamin E should be added. It has a certain effect on the control of rancidity. The ratio is 500g of oil for one VE capsule.

Do not use an oil bottle for a long time to drain the oil, and the oil bottle should be replaced frequently. For convenience, many people pour new oil into the oil bottle after it is used up and use it repeatedly for a long time. But, did you know?

The oil that remains on the cap and mouth of the oil bottle has partially oxidized during your repeated use. If you keep using the same bottle, it will affect the quality of the newly poured oil, just like the primer when making steamed bread - sourdough, which will greatly accelerate the oxidative rancidity of the new oil.

Keep the oil bottle too close to the heat source. The oxidation rate of edible oils and fats varies with the increase of temperature. At temperatures above 60, the oxidation rate increases significantly. Therefore, after we use the oil bottle, we should keep it away from high temperature sources such as stoves and heaters as much as possible.

Try to buy oil in small packages to shorten the storage time. The fresher the oil, the better, and the longer it is stored, the greater the risk of oxidative rancidity. If you have a large family, you can buy a 5-liter package, and it is more suitable for a family of three to buy a liter or smaller.

Buy it when you run out, don't be afraid of trouble, health problems are a big problem, you must pay attention to these little things!

Oils that have passed their expiration date should not be consumed. Some families are accustomed to buying a lot of oil at one time, or giving it from the unit during the holidays, given by relatives and friends, etc., and hoarding oil that they can't eat for a long time at once. When it was time to eat it, it was found that the expiration date had passed.

It is better not to consume such oils anymore, because the shelf life of refined oils is mainly maintained by the added antioxidants, and once the expiration date has passed, the antioxidants are depleted, and the reaction of oxygen free radicals proceeds at an alarming rate. Maybe we haven't smelled the rancidity after opening the cap, but we can't smell the oxygen radicals filled inside. So don't feel sorry for those things, for the sake of your health and the health of your family, you must throw them away.

Cold pressing is a manufacturing process that produces oil. Generally, the cold pressing method is processed in an environment of less than 60 degrees, and the nutrients are most intact. Since the oil yield of the cold-pressed method is only half of that of the hot-pressed method, the ** of most cold-pressed oils is about 50% higher than that of hot-pressed oil.

Because the cold-pressed oil is not damaged, it generally does not need to be added additives, and it can be stored for a long time. The market capitalization value is relatively high-end. Hot pressing, which is to squeeze the seeds of oil crops after roasting, has a special aromatic smell, dark color and high yield.

There is less residue left in the product, which makes it easy to preserve. Cold-pressed seeds, on the other hand, are not roasted, so they have a poor smell but a good color. There is no solvent residue in both pressing methods.

The disadvantage of the extraction method is that the oil yield is low, and the disadvantage of the leaching method (the technique of increasing the output by adding chemicals to the raw materials) is that the solvent in the edible vegetable oil is not easy to be completely cleaned, and the solvent used is mostly light gasoline, if the quality is not pure, it will contain toxic compounds such as benzene and polycyclic aromatic hydrocarbons and other harmful substances, and consumers will be harmed if they eat this oil for a long time.

How to store perilla leaves:

1. Refrigerator refrigeration method.

Put it in a plastic bag or plastic box, or wrap it in plastic wrap or newspaper, and then put the shiso in the refrigerator to keep it fresh, and you can keep it fresh for about seven days in this way.

2. Bottle preservation method.

Cut off the whole branch of the perilla, remove the leaves at the end of the stem, and then insert it into a bottle of water like a flower arrangement, and then cover it loosely with plastic wrap and take it as you eat, so that it can keep it fresh for at least seven days or so.

3. Sun-dried preservation method.

Spread it in a cool and ventilated place to dry the perilla in the shade (it can also be dried in the sun, but it is not as fragrant as the dried perilla), put it in a fresh-keeping bag, seal it, and store it in the refrigerator or indoor dry place.

Put the whole bundle of shiso in a cup or bowl of water, soak the end of the stem in water, wrap it in plastic wrap and container, and then put it whole in the refrigerator. Perilla leaves are difficult to store in a fresh state for too long, and will release astringency over time, so it is recommended that you process them as soon as possible.

Wash the perilla cotyledons that you bought or picked back by yourself, dry them, bag them in a plastic bag, and put them in the refrigerator to keep them fresh.

Perilla leaves, Lamiaceae, tower flower family, dicotyledon class, is an annual, erect herb, July to August in the south and August to September in the north. The stems are tall and rice-tall, green or purple, obtuse quadrangular, with four grooves, densely pubescent. The leaves of perilla and wild perilla have small soft branches.

Perilla leaves have the functions of antitussive, asthmatic, and phlegm. Perilla whole herb can be distilled perilla oil, the seed oil is also called perilla oil, long-term consumption of perilla oil has obvious curative effect on coronary heart disease and hyperlipidemia.

Perilla has high nutritional value in the whole plant, it has low sugar, high fiber, high caroline and high mineral elements. In young leaves, the anti-aging hormone SOD is found in micrograms per milligram of sood. Perilla seeds contain a lot of oil, the oil yield is as high as about 45, and the oil contains linolenic acid, linoleic acid, oleic acid, oleic acid.

The protein content in the seeds accounted for 25 and contained 18 kinds of amino acids, among which the contents of lysic acid and methionine were higher than those of high-protein plant Amaranth. In addition, there are gamma oryzanol, vitamin E, vitamin B1, azanol, phospholipids, etc.

How to preserve perilla leaves (offline operation steps):

1. Use jars to preserve perilla leaves.

The jar can hold a lot of things, because, to a certain extent, it inhibits the aerobic respiration of the perilla leaves.

2. Use the refrigerator to preserve perilla leaves.

Wash the perilla leaves that you bought or picked back yourself, dry them, pack them in a plastic bag, and put them in the refrigerator to keep them fresh. It can be stored for a certain amount of time, but it is better to eat it quickly, after all, it will not taste good if it is stored for a long time.

3. Use a foam box to preserve perilla leaves.

In life, we all know that many foam boxes are used to preserve popsicles for a period of time and fruits for a long time, so it is a good choice to use foam boxes to preserve cotyledons.

4. Use water to preserve the cotyledons.

In the summer, the temperature of the water is always much cooler than the temperature of the air, and a lot of water is used to preserve things by wrapping it in a clean plastic bag, then putting it in the water and pressing it with a stone to make it sink to the bottom of the water.

5. Use a cupboard to preserve perilla leaves.

The inside of the cabinet is relatively clean, and it can also be sealed to preserve things, so to some extent, it is also possible to pour cabinets to preserve perilla leaves, of course, this is suitable for short-term storage.

1. Bottle cultivation method: keep the stems of perilla, clean up the leaves at the end, then insert them into a bottle filled with water, and finally use a plastic bag to cover the perilla leaves exposed outside the bottle, which can be stored for more than 7 days, and can be eaten and picked at any time.

2. Refrigeration method: This is the method that most people will take, but be careful not to put the perilla leaves directly in the refrigerator, it is best to wrap them in plastic wrap after washing and draining, and then put them in the fresh-keeping box for refrigeration, which can keep them fresh for about 7 days. Frozen for a longer period of time, it can be kept fresh for more than 1 month, but if it is too long, the taste will become astringent.

3. Foam box preservation: If there is a foam box at home, you can put the perilla leaves in the foam box for sealed preservation, isolated from oxygen, and can also be kept fresh for several days.

4. Dry and preserve: wash the perilla leaves and dry them and put them in the sun for about 3 days, grind them into powder after the perilla leaves become dry, and put them in the seasoning box to seal and preserve, which can generally be stored for about half a year. However, there is a downside that it does not taste so good after drying.

5. Pickled preservation: Wash and drain the perilla leaves, stir them well with salt and rice wine, put them in a glass jar, and then put them in the refrigerator for one year.

Make fish, cucumber artifact, fresh is not good to preserve, teach you a method, you wash the perilla leaves with water first, then dry, and then cook the fish directly into the soup to cook (just put the water), the taste is the same. When mixing cucumbers, you must soak them in water, and the taste will be slightly lighter.

The shelf life of soybean oil is relatively long, and the normal soybean oil has the taste of soybean, and it tastes strange if you haven't eaten it, and you won't feel weird if you eat it a few times. Cooked soda oil tastes good and is similar to sesame oil, which can be used as a substitute for sesame oil to make food. If it expires, you can reheat it up and continue to consume.

If there is a spicy smell, it is spoiled, and the spoiled oil can be used to maintain ** massage oil when heated.

Suzi OilSuzi Oil is made of high-quality perilla seeds from Changbai Mountain area, refined by traditional physical pressing methods, which fully retains the nutritional essence of perilla seeds, with light yellow oil color, clear oil quality and fragrant smell.

The edible and medicinal use of Su seed oil has a long history, and the "Shennong Materia Medica" lists it as the top grade. It has the functions of liver protection, antithrombosis, hypolipidemia, blood pressure, eyesight, intelligence, and inhibition of allergic reactions and inflammation.

Perilla seed oil is the edible vegetable oil with the highest content of linolenic acid (A-LNA) known at present, and perilla seed oil is the best quality, with the content of linolenic acid in the oil as high as about 70. The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have recommended special supplementation of linolenic acid in view of the importance of linolenic acid and the general inadequacy of human intake.

Nutrients of perilla seed oil:

Perilla seed oil is considered to be the best edible oil rich in linolenic acid, which contains up to 50 70 linolenic acid (A-LNA). Linolenic acid is a -3 series of unsaturated fatty acids, which is one of the essential unsaturated fatty acids of the human body, which cannot be synthesized by the human body itself and can only be ingested from the outside world.

The role of perilla seed oil:

1) Liver protection and beauty.

2) Anti-thrombotic and hypolipidemic.

3) Improve memory and protect eyesight.

4) Relieves allergic reactions.

5) Delay aging.

How to use: 1) Homemade blended oil: Mix perilla seed oil with soybean oil, peanut oil, rapeseed oil, etc. in a ratio of 1:5 10, and eat it according to daily habits to achieve the purpose of good supplement and balanced nutrition.

2) Cold salad: Add a little seasoning or add shine when mixing cold dishes.

3) Use as a base oil for massage.

Haha, soda oil is the taste of soybean leaves in Korean barbecue.

Is it expired and can you still eat the spicy vegetables stir-fried in Suzi oil?

Fatty acid is a nutrient that the human body cannot synthesize on its own and must take in from food, especially for pregnant women. It can promote the development of fetal brain and vision; Effectively reduce the three highs; Improve eyesight, especially the elderly dazzle effect; Liver protection.

Changbai Workshop's organic plant nutrient oil has passed three organic product certifications in China, the United States and the European Union, and uses cold-pressed virgin pure oil, without any chemical leaching agent pollution, fully retaining various nutrients and natural pure fragrance. Freeze dewaxing for better nutrient absorption.

1. Use it as a daily oil, mix the salad oil and perilla oil in a ratio of 4:1, and then use it for stir-frying.

2. Oral: **Patients with cardiovascular and cerebrovascular diseases should take oral oral administration three times a day on an empty stomach for the best effect, and it will be effective in half a month, and a small spoonful can be used each time. ­

3. It can be used to mix cold vegetables and dumpling filling, and the taste is very delicious.

4. Patients with liver disease must use perilla oil to scrambled eggs, and eat them on an empty stomach every morning for the best effect.

The a-linolenic acid contained in the oil is an essential nutrient for our human body, and the current patients with cardiovascular and cerebrovascular diseases are caused by the lack of a-linolenic acid in the body, and the a-linolenic acid human font can not be synthesized, and can only be supplemented by foods containing a-linolenic acid, so the daily use of soda oil is the best way to supplement the human body a-linolenic acid, so the soda oil should be eaten every day like eating other vegetable oils.

Most of the methods I've seen of perilla oil are to drink it directly. A little bit at a time. A little bit a day is enough.

Perilla oil is actually perilla seed oil, which can lower blood lipids, improve memory, resist germs, and delay aging. Flaxseed oil can beautify the skin, improve stress resistance, and also improve some cardiovascular diseases. Both contain a lot of unsaturated fatty acids and have their own benefits.

Consuming more of these two oils can be beneficial to health and longevity.

Perilla oil is actually perilla seed oil, which is a highly unsaturated natural oil, the main ingredient is -linolenic acid, which is the highest fatty acid content among the natural vegetable oils found so far. This oil is generally pale yellow or green in color, has a special withered grass aroma, has a sweet taste, and has a preservative effect.

If you consume perilla oil regularly, it can lower blood lipids because perilla oil can control platelet aggregation, reduce fat in the blood, and also clean up cholesterol. Moreover, long-term use of perilla oil can also improve memory, because the DHA synthesized by A-linolenic acid in perilla oil is generally widely found in the cerebral cortex, this DHA can promote the growth of brain nerve cells and improve memory learning ability. According to experimental data, perilla oil can also increase the activity of superoxide dismutase in red blood cells, which has a miraculous effect on delaying the aging of the body.

Perilla oil also has anti-allergic, anti-coagulant, anti-bacterial and other effects.

Flaxseed oil is an oil made from flaxseeds, which also contains a lot of unsaturated fatty acids. It can effectively improve the fat content and promote the skin to be smooth, soft and smooth. Flaxseed oil can also improve women's premenstrual syndrome, adjust dysmenorrhea and other problems.

It can also improve the ability to resist stress, stabilize mood, and also help with depression. Moreover, flaxseed oil can also be used for organ inflammation, alleviate asthma, lower cholesterol, and also have a certain effect on cardiovascular diseases. It also has the effect of invigorating the spirit and detoxifying.

Beauty-loving ladies can take flaxseed oil in moderation to**, which can consume excess body fat as soon as possible, which is a new type of healthy **food**.

So which is better, perilla oil or flaxseed oil? In fact, both have their own advantages, as long as they are taken in moderation, they can be beneficial to health, but patients with diseases must follow the doctor's instructions to choose as appropriate. As long as the medicinal value of food can be used reasonably, everyone will naturally be happier and longer.