Improper storage of grease will have a hala smell, how to prevent grease from hala in the family

Sesame oil contains a fatty acid ingredient that is very easy to chemically change with oxygen in the air, which is called "oil oxidation", and hala flavor is the result of oil oxidation. Keeping sesame oil in a tightly sealed and freeze-dried area, then adding some new sesame oil to it will remove the odor. Degraded vegetable oils and fats will also produce more oxygen free radicals, which will attack enzymes and other important components in cells, and then lead to metabolic disorders in the human body, so they are not suitable for consumption.

The sweetness can be removed by the way of deodorization, but there will be some harmful ingredients that cannot be removed, if Xiangzhong is not shy, do not use this method.

Mainly because human body fat is exposed to the air, through the action of light, heat, humidity, metal ions and air, or through the action of microorganisms, a series of air oxidation and decomposition can occur, forming some small molecules with special odors that are easy to volatilize, this function is called the deterioration effect of fat. The higher the proportion of unsaturated fat in the composition of human fat, the more prone to oxidation rancidity, pigs, cattle and sheep are vegetable oils, because of the low proportion of unsaturated fats (the indoor temperature is solid), it is difficult to produce deterioration. In daily life, it is most appropriate to buy edible oil in small bags, that is, after opening, use it within dozens of days and then buy it, which will inevitably form harmful substances.

After pouring out the oil drum, pat the raw garlic and put it in the oil drum, pour out the garlic after five hours, and then add new oil. Try not to put the oil in a pot, and it is best to use a glass bottle to fill the oil. You can use edible soda ash to put vinegar and pour it into the room with warm water to soak for a night.

The taste of oil actually refers to the hala taste that is often said in the mouths of ordinary people, which is the triacylglycerol produced in the process of rancidity of oil, which has strong volatiles, and there are macrolides and aldehydes in it.

One way is to add edible alkali to apply the concentration of alkaline water should exceed 15%, the purpose of adding edible alkali is to neutralize triacylglycerol, and then use its adsorption effect to remove other residues, and another way is to add salt water, mix the oil with salt water, need to reach more than 30 degrees, and then stir it, you can use the oil-water separator. How to remove the smell of oil is to prepare the method of edible alkali and salt water, and another way is to use the method of putting vinegar, put the ingredients with a serious oil taste into the vinegar and shake it, and you can also separate the oil and vinegar. If the oil product has a hala smell, you must pay attention to it, and throw it away if the quality changes very badly, and it is recommended to swallow it as soon as possible within the expiration date.

When refining oil, the water in the oil should be minimized and the oil should be made older; Do not leave oil residue in the oil to avoid microbial decomposition of the oil during storage; The oil should be packed in a jar or green glass bottle, and the mouth of the jar and bottle should be tightly covered, try to avoid light exposure and air contact, and store it in a dark and low temperature place. Because sunlight, air, metals, and high temperatures can all accelerate the oxidation process of grease.

1. Buy a small bottle of cooking oil and eat it within 1 to 2 months. If you buy large vats of oil, divide them in glass bottles and store them in the refrigerator. 2. Don't buy oil produced by small workshops, self-squeezing is not equal to safety.

You can choose to store it in a cool environment, and when you make grease, you must fry it first, and then cook it.

The shelf life of edible vegetable oil is generally 18 months, especially after the opening of the barrel of edible oil, it is often difficult to "keep fresh" after 1 month, so it is obviously inappropriate to hoard a large amount. Experts remind that edible oil, like other foods, has a shelf life, and consuming expired edible oil can be harmful to the human body.

When buying edible vegetable oils, pay attention to their production date and shelf life. Some bottled cooking oils do not have an expiration date, but this does not mean that the cooking oil can be stored indefinitely, and when choosing a "big drop" cooking oil, you should also pay attention to the exact production time of the product. Expired oils or cloudy, precipitated or edible vegetable oils with "hala flavor" should not be eaten, fried instant noodles that have become hala flavor and all oily foods that have become spoiled, such as walnuts, peanuts, snacks, etc., should also be discarded.

If nausea, vomiting, and bruising occur after eating, you should think of the possibility of spoiled edible oil poisoning, and you should seek medical attention in time for early gastric lavage, catharsis and other symptoms.

Oxidized rancid edible oil peroxide value and other harmful substances will increase significantly, these substances are very harmful to human health, should be stopped.

Oil crops are usually used to extract edible oil, but some oil crops can also be used as food. Among the bulk oilseeds, peanuts and sunflower seeds are people's favorite snack foods. However, due to the rich fat in peanuts and sunflower seeds, it is the same as oil, in the case of improper storage (especially in high temperature climate), it is easy to oxidize and deteriorate, and there is a hala taste and astringent bitterness, which is caused by the oxidation of the fat in peanuts and sunflower seeds, and this spoiled peanuts and sunflower seeds will produce aflatoxins and many other substances that are harmful to human health, so they cannot be eaten.

Not edible.

The stomach will be very uncomfortable, and it is easy to endanger people's health.

The main reasons for the appearance of hawei after leaving the oil for a long time are oxidation and microbial pollution.

1. Oxidation: There are unsaturated fatty acids in oils and fats, and when oils and fats are exposed to air for a long time, unsaturated fatty acids are easy to be oxidized, producing free radicals and harmful oxidation products, which greatly lead to the deterioration of oils and fats, and release compounds that produce Hawei.

2. Microbial pollution: With the passage of time, microorganisms, bacteria and fungi and other biomass begin to multiply in the oil, decompose the compounds in the oil that are beneficial to the human body, and form a stinky imitation vertical flavor substance, resulting in the production of oil and fat.

In order to avoid the smell of grease, the grease should be sealed in an environment protected from light, moisture and oxygen as much as possible, and used as soon as possible after opening.

Oxidized rancid edible oil peroxide and other harmful substances will increase significantly, these substances are very harmful to human health, and should be stopped.

The usual use of oil crops is to extract edible oil, and some oil crops can be used as food. Among the bulk oilseeds, peanuts and sunflower seeds are people's favorite snack foods. However, due to the rich fat in peanuts and sunflower seeds, it is the same as oil, in the case of improper storage (especially in the climate of high temperature and humidity), it is easy to oxidize and deteriorate, and there is a hala taste or astringent bitterness, which is caused by the oxidation of the fat in peanuts and sunflower seeds, and this spoiled peanuts and sunflower seeds will produce aflatoxin and many other substances that are harmful to human health, so they cannot be eaten.

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Good morning oils are glycerol esters made up of different fatty acids. The rancidity of edible fats and fats in food can be affected by various factors such as fatty acid saturation, sunlight, moisture, etc. Under the action of light, heat and bacteria, fat is first decomposed into glycerol and fatty acids, and fatty acids will be further decomposed into ketones and ketoacids, polyunsaturated fatty acids can form peroxides, which are further decomposed into aldehydes and ketoacids, and carboxyl compounds such as aldehydes and ketones can make rancid oil have a "hala smell".

Have a great day! 