How to get rid of the taste of soybean oil, how to get rid of the taste of soybean oil

Soy sauce. All have some uncomfortable taste. The reason is that the oil is raw, and when it is cooked, it is gone.

There are several ways to get rid of it:

1.It is best to pour the oil into an iron pot. Heat, reaching more than 6 into heat. It's okay to smoke slightly, just turn off the heat and let the oil cool naturally.

2.The oil is heated to more than 6 into heat, slightly smoking, put the chopped green onions, ginger slices, and a little peppercorns into the oil, fry them until golden brown, remove the oil and let it cool, there is no taste in use.

3.That is, when stir-frying and cooking dishes, the oil must be fully heated, and then added to the raw materials to cook, which can also reduce the taste of soybean oil.

4.Add some fruit or fruity peel such as orange peel.

Lemon peel and yuzu peel soaked in soybean oil can also be tasted.

Put some fruit or fruity peel such as orange peel, lemon peel, grapefruit peel, etc., and after a few days, there will be no raw soybean oil smell, but it will have an intoxicating fruity aroma. Try it, as long as you don't spill soybean oil in your bag, it will definitely work.

Three methods are introduced:1Heat to about 130 degrees, remove from heat, add peppercorn skin and green onion leaves to increase fragrance and taste; 2.Sprinkle dry flour at the same temperature and use after precipitation; 3.Heat to 150 degrees and fry a few slices of tofu.

Sprinkle some wind oil essence and you'll be fine in a few hours.

Heat, reaching more than 6 into heat. A slight amount of smoke is fine.

.It is best to pour the oil into an iron pot. Heat, reaching more than 6 into heat.

Hello, soybean oil can do this to remove the beany smell: 1. Pour the oil into the iron pot and heat it to reach more than 6 percent. It's okay to smoke slightly, just turn off the heat and let the oil cool naturally.

2. Heat the oil to more than 6 into heat, smoke slightly, put the chopped green onions, ginger slices, and a little peppercorns into the oil, fry them until golden brown, remove the oil and let it cool, and there will be no filial piety in use. 3. When stir-frying and cooking dishes, the oil must be fully heated, and then put into the raw materials to cook, and the lack of manuscript can reduce the taste of soybean oil. 4. Put some fruit or fruity peel, such as orange peel, lemon peel, grapefruit peel, etc., and soak it in soybean oil to remove the taste.

Hello, dear, to get rid of the beany smell of soybean oil, you can use several methods:1Put the soybean oil into the pot, after the oil is heated to 7, put the finished oil cakes, fritters or radish balls and a series of noodles that need to be fried to imitate spring, put them into the pot, fry them on medium-low heat and remove them on both sides until they are golden brown.

In this way, the soybean oil that has been fried pasta can be heated and fried to remove the beany smell of the oil, and then the soybean oil of the fried celery pasta can be put into a basin. 2.Cut the green onion into sections, cut the ginger into slices, a little pepper, put soybean oil in the pot, after the oil is burned to seventy percent hot, put the green onions, ginger slices and peppercorns into the pot, fry them over medium-low heat until the green onions, ginger slices have become golden brown, and the peppercorns are darker brown, then take out the green onions, ginger and peppercorns, put the oil into a basin and let it cool, and the oil will have no taste.

There is no way to get rid of this condition, but it is not recommended to eat it.

The hala smell of soybean oil is caused by improper storage, and under the influence of high temperature, microbial reproduction, sunlight and other factors, the phenomenon of fat oxidation rancidity occurs, and it can no longer be eaten at this time.

Soybean oil preservation method

Select a storage container.

When there is a lot of oil, you can choose a ceramic cylinder to reduce the diameter of the container as much as possible; When the oil is low, you can choose a dark glass bottle that is opaque. After the oil is filled, the bottle mouth should be sealed to isolate the oil from the air and prevent the oxidation and deterioration of the edible oil. People tend to use metal or plastic bottles (barrels) to hold cooking oil, and the same is true for stores, which is actually very unscientific.

Shaded location.

The temperature of soybean oil storage must not be too high, must be stored in a cool location, within normal temperature, heat and light, especially in the ultraviolet and ultraviolet range of light will be significant, increase the oxygen absorption rate of edible oil, make it oxidized rancidity, who can not let us buy home what level of edible oil, must pay attention to place it in a cool and dry place, avoid direct exposure to light.

Dry location.

Water will also speed up the rancidity of edible oil, so when filling large barrels of edible oil, we must pay attention to the drying and cleaning of the filling utensils to avoid water and impurities. Of course, do not use plastic barrels to store cooking oil for a long time, and do not pour used oil into the original container to mix with unused oil is also a problem that needs to be paid attention to in storage.

Low temperature storage.

As with most foods, the higher the temperature, the less conducive the storage of cooking oil, i.e. the higher the temperature, the shorter the storage time of cooking oil, therefore, the oil bottle should not be too close to the stove or radiator, and the oil like soybean oil should be stored in the refrigerator.

Be sure to protect from light.

If you put the edible oil in the sun, its oxidative rancidity rate will increase by 20 30 times, and the edible oil that could have been stored for three months may not even be stored for a week, therefore, the edible oil must be placed in a dark place, choose a dark glass bottle, if the bottle is not dark, you can use thick cardboard to make an oil bottle cover.

The smell of oil is a manifestation of excessive acidity, and food with hala smell is not only unpleasant and unpalatable, but also affects people's health.

What's more, Japan has reported a case of collective poisoning in a restaurant, the reason is to eat fried food with hala flavor, which may also cause nausea, vomiting, abdominal pain, diarrhea and other symptoms, long-term consumption will also cause peptic ulcers, fatty liver and other diseases, and will also make the human body metabolic disorders, so the best advice is to pour the oil directly once it has a hala flavor and no longer eat.

If the smell of the oil is minimal and only has a faint taste, some methods can be used to remove it, usually in the following three ways.

There are methods that can be added with alkaline water, salt water or vinegar.

What should I do if the oil is left for a long time and has a hala smell?

2. How to avoid hala smell.

To understand how to avoid hala odor, you must first know how hala flavor is produced, which is the taste of oxidation and rancidity of oil under the combined action of oxygen, sunlight, moisture, and temperature.

Then it is conceivable that the root cause of avoiding the smell of hala is to pay attention to the environment in which the oil is placed.

1.Isolate oxygen, clean and dry oil utensils, and tighten the lid to prevent the oil from oxidizing.

2.Avoid direct exposure to the sun, place the oil in a dark glass bottle or ceramic container in a cool, dry place.

3.Remove the moisture in the oil in time, if there is more moisture, the mixed water should be heated and evaporated and put back into the original utensils.

What should I do if the oil is left for a long time and has a hala smell?

Oil is an important item in life, and how to make the best use of oil.

We need to pay attention to the little things in our lives, and after eating, we should put them in a cool, dry place that will not be directly exposed to the sun, so as to avoid the root cause of the hala smell, even if the oil is left for a long time to produce a hala smell, by taking the measures I have described above, we will definitely enjoy the delicious and healthy oil.

Soybean oil has a peculiar smell, mostly hala flavor and rancid taste. Mostly soybean oil enters water or impurities, and under the action of light and temperature, it begins to oxidize and hydrolyze, resulting in peculiar smell.

For mild odors, you can heat a pot to volatilize the moisture and odor of soybean oil. If the taste is too big, don't eat it, if it is a large amount (a few tons), it can be processed industrially, and it can also be used as soap.

Soybean oil can not be eaten if it has a peculiar smell for a long time, and the oil is also expired, and it is only commissioned to have a peculiar smell, that is, it cannot be eaten.

Summary. Soybean oil skin is actually what we usually call "sake lees", and it is also a more commonly used raw material for sake brewing.

Generally, the soybean oil skin that has just finished the oil has no peculiar smell, and it will ferment and produce alcohol after a long time of accumulation. It's normal to have a fine taste.

How to remove the alcohol smell of soybean oil skin.

Soybean oil skin is actually what we usually call "cong hall sake lees", and it is also a more commonly used raw material for brewing. Generally, the soybean oil skin that has just been oiled has no peculiar smell, and it will ferment and produce alcohol after accumulating for a long time. It's normal to have a fine taste, and it's hidden.

This is the preservation method of tofu skin, which is sprinkled with sorghum wine or edible alcohol, and the tofu skin is not easy to deteriorate. As long as the tofu skin is soaked in water for a while, it can be cooked normally.

OK. Soak it in water for a while and it will be gone.

1.If soybean oil.

If there is a musty smell, you can pour the soybean oil into a waterless pot and cook it, then let it cool and bottle it, so that the musty smell of the soybean oil can be eliminated; 2.If canola oil.

If there is a musty smell, you can fry the peanuts in rapeseed oil first, and then use this oil to cook without musty smell, and the dishes are fragrant and delicious; 3.If peanut oil.

If there is a musty smell, you can put a small amount of fried salt in the oil, so that the color can be kept clear and fragrant and not easy to deteriorate; 4.If the oil is returned to the pan reuse.

From time to time, if there is a musty smell, you can pour the leftover rice into the pot oil and fry it, so that the oil can be restored to be clear and tasteless.

If the cooking oil has a musty smell, don't eat it at all. Reverse fishing counts. Even if you take the method of eliminating the taste.

Eating it is also harmful to the human body. So you can find a pit and pour it into the soil. If you find a big tree and fall under the roots.

It can also be used as an uncle's raw material. Manure. But if it's a person who eats it.

It is definitely harmful to the human body. So don't be a pity and pour it out resolutely, it's best. Don't be unbearable.

After all, health is the most important thing.

If the cooking oil is moldy, it is not that there is no way to get rid of its musty smell, but that it cannot be done and there is no need to do so. Now it is no more than the era of the older generation, and we are reluctant to throw away food with mold, and we can understand it. Now if there is a problem with your own cooking oil, you can just throw it away, don't be a pity, if you use more oil for business, you have to throw it away, and you can't sell it.

I can tell you how to avoid this from happening again in the future.

Pour rapeseed oil into the pot, change to medium heat after heating, add 50 grams of ginger slices, garlic cloves (crushed), and 25 grams of green onions, cinnamon, tangerine peel, a little fennel and cloves, fry the fragrance, then put in 25 grams of white vinegar and cooking wine, and then burn for a while to remove the seasoning. The rapeseed oil treated in this way is not only fragrant, but also not easy to spoil, and is suitable for storage.

Since it is moldy, it means that it has deteriorated and cannot be eaten, and even if the musty smell is eliminated, it cannot be eaten.

Because soybean oil is not the same as fine oil, it belongs to raw oil and cannot be used for cold dressing, so when cooking, you should burn the oil for a while, and only when you see a little smoke coming out, you can put the dish down, so that the taste will be less, but it is impossible to go to the place completely. And pay attention to the oil pan and don't let the oil catch fire.

The beany smell contained in soybean oil is not good, if you put more green onions, ginger and garlic in the pot when stir-frying, it will cover up the beany smell, or put the soybean oil in the pot, add green onions, and the beany smell will be gone.

If the soybean oil you buy is raw, it does have a beany smell. The common method is to cook it, commonly known as over-oil, that is, to use it to fry something such as oil cakes, steamed buns, etc., but not too long, and the oil temperature is not too high or not bad for health. After this treatment, there is no beany smell.