The quality of oil determines the quality of dishes, how to identify the quality of edible oil?

The quality of oil determines the quality of dishes, how to identify the quality of edible oil? Look at transparency. Pure oil should be transparent.

Edible oil is clear and clear with the naked eye under sunlight and light, no fog, no suspended solids, no impurities, no turbidity, and good transparency. See if there is sediment. Edible oil has no precipitation and suspended solids, and the viscosity is small.

When buying oil, you should choose oil with high transparency, light color (except sesame oil), and no sediment. Look at the oiliness. Oil with large moisture will be turbid and easy to deteriorate, and there will be a lot of foam and frying sound when heated, and the oil smoke will have a bitter taste.

There are many varieties of edible oil in supermarkets, ranging from tens of yuan to hundreds of yuan, but in fact, the main difference between different edible oils is the "flavor", not in the nutritional value and the impact on health.

Edible Oil Basics:The main component of edible oil is fatty acids, which are generally of higher purity. There are three types of fatty acids in cooking oils:

Monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, the benefits gradually decrease, and the disadvantages gradually increase. Monounsaturated fatty acids remove some bad cholesterol from the body, while saturated fatty acids accumulate some bad cholesterol. Edible oil with low saturated fatty acid content and high monounsaturated fatty acid content is a particularly good choice

Canola oil, sesame oil, olive oil, and many blended oils. Oils high in saturated fatty acids: animal oil, coconut oil, palm oil.

Extra virgin olive oil knowledge points:Extra virgin olive oil contains some vitamins and polyphenols that preserve the flavor of the crop, and its nutritional value is often exaggerated. Heating can damage substances such as vitamins and polyphenols in extra virgin olive oil, and it is best eaten cold.

Because it contains impurities, virgin olive oil has a low smoke point and is prone to carcinogens at high temperatures, making it unsuitable for stir-frying and frying. Principles for Choosing Edible Oil:Choose according to personal tastes and income.

Choose as little oil as possible that is high in saturated fatty acids (see Nutrition Facts List). Hope it helps.

First of all, look at the transparency, pure oil should be transparent; Looking at the color again, pure oil should be colorless; Finally, look at the sediment, pure oil should have no sediment. Second, look at stratification; High-quality cooking oil should be integrated from top to bottom, without obvious stratification. If there is delamination in the cooking oil, it is likely that the oil is adulterated with a low-quality oil.

Third, smell the smell; Each oil has its own unique smell, which can be smelled close to the nose when the lid of the oil drum is opened. High-quality oils generally have the aroma of the oil itself.

Carefully check its trademark, pay attention to the shelf life and factory date, high-grade edible oil is light in color, low-grade edible oil is dark in color, high-grade edible oil has good transparency and no turbidity. See whether there is sediment, high-grade edible oil has no precipitation and suspended solids, and the viscosity is small.

First of all, it is cut by the composition of the material and the color of the edible oil in the taste, it is best to choose some vegetable oil and soybean oil, the quality of these oils is very good, and the taste of olive oil is also good.

Acid value, color, impurities, moisture, peroxide value and other indicators.

The characteristics of high-quality oil for coarse mold are as follows:

First, look at the relevant signs. According to the laws and regulations of the country, no matter what kind of food, the outer packaging must be marked with the name of the commodity and the ingredient list, the quality level detected, the net content of the food, the name and address of the factory, the specific production date and shelf life, etc., and the most important thing is to have QS, that is, the quality and safety mark, but also indicate whether it is genetically modified food.

For edible oils, it should also be indicated whether the production process is "pressing" or "leaching".

Second, look at the specific packaging. See if the packaging is clear and bright, and whether there are obvious signs of damage or traces of changing the packaging. Pay attention to see if there are oil stains at the mouth of the barrel, if there are oil stains and the seal is not tight, don't buy it, maybe the oil in it has been oxidized.

Third, look at the transparency of the oil. Generally, if an oil is good, it can be seen with a lamp: it is clear and foggy, and there are no suspended impurities, and the light transmission is good.

Fourth, look at the bottom of the oil bottle to see if there is sediment. Let it stand for five to six hours, if the oil bottle is layered and there is obvious sediment at the bottom, it is basically because the production process is not sophisticated enough, and this oil should be bought less.

3 conditions for a good oil:

1. The process must be pressing.

There are 2 kinds of edible oil production process, one is the traditional process "pressing method", pressing is to use physical methods to squeeze out the oil in the oil, in the past the old oil mill with a large pendulum hammer, now it is changed to machine pressing, more labor-saving. The pressing method ensures the mellow aroma of edible oil, which is natural and additive-free, but the oil yield is very low and the cost is very high.

The other is the leaching method, which is a chemical method that uses the principle of similar miscibility to extract the oil in the oil, which is simple and fast, with high oil yield and low cost, but there will be chemical residues, and the fragrance is not mellow enough.

2. The raw materials must be non-GMO.

Genetically modified technology is advantageous, can make crops grow faster, fewer pests and diseases, higher yield, the current soybeans, corn, rapeseed and other oil extraction raw materials have genetically modified, because of the large yield, so it is cheaper, many people like to buy. In terms of **, non-GMO is more expensive than GMO.

3. The quality level must be level 1.

Now everything is divided into grades, and edible oil is also available.

There are 4 grades of one, two, three and four, and the first level is the highest level and the best quality.

The oil yield refers to the amount of oil extracted by each part of the oil plant when peanuts, soybeans and other oil crops are extracted, and the calculation formula is: oil yield = oil weight (total weight - impurity weight) 100%.

Rapeseed (Rapeflower) is the only high-oil oil crop that can be grown all over the world, and it is divided into two types: winter rape and spring rapeseed. Its planting area accounts for more than 40% of the total area of oil crops in China, and the oil content is 35%-50%. Oil yield:

The quality of rapeseed varies by 30%-45% depending on the region

You should pay attention to the processing method of this edible oil and some of the materials in it, nutrients, **, cost-effective, to choose the most suitable for your home, and some customers trust a certain brand or buy this brand directly, and they have never wanted to replace it.

Pay attention to the standard number on the package. And you know, the higher the grade, the better this oil is. It is necessary to choose a high nutritional value, and it is necessary to take the standard of craftsmanship as the standard. Then there's the ingredient list.

Be sure to take a look at how it's processed and some of the proportions. To choose an edible oil labeled GBT1534 on it. Be sure to choose some big brands and big merchants.

You have to look at his level and refinement. Take a look at its color and some of the craftsmanship standards. And raw materials.

Edible oil is an indispensable ingredient in our cooking process, whether it is cold dressing, stir-frying, steaming, boiling soup, etc., edible oil is indispensable. Ordinary edible oil is also very particular about use. In the supermarket, we often see a variety of edible oils, such as soybean oil, peanut oil, rapeseed oil, olive oil, blended oil, sesame oil, etc., many people don't understand so many oils, what is the difference?

Today we will briefly analyze it.

1. Try to choose peanut oil for stir-frying.

For example, when stir-frying vegetables in daily life, many people like to choose soybean oil and think that soybean oil is more fragrant. This is not the case. Soybean oil produces some harmful substances when cooked at high temperatures, so it is not suitable for stir-frying.

The stir-fry is generally made of peanut oil that is light yellow in color and a little more transparent. Peanut oil has good heat resistance and will not oxidize easily, so try to choose peanut oil for stir-frying.

2. Try to choose sesame oil and olive oil for cold dressing.

When cold salad, mixing a little oil will also increase the texture of the dish. So when it comes to cold dressing, which oil do we try to choose? Olive oil and sesame oil are good principles, because they have a low smoke point and high temperatures can produce harmful substances, but if they are served cold, they are not only delicious, but also nutritious.

Therefore, coleslaw generally chooses sesame oil and olive oil.

3. Use sunflower oil and corn oil for stews and boiled vegetables.

Sunflower oil and corn oil are also not resistant to high temperatures, but compared to sesame oil and olive oil, they are a little better, in addition, this type of oil is nutritious and full of flavor, so if you have a need for stir-fried or stewed soup, stew, etc., sunflower oil and corn oil are very good choices. However, the taste of oil should still be added according to people's tastes, and you can choose edible oil according to your preferences.

Differences between common vegetable cooking oils.

1. Peanut oil.

Peanut oil is rich in monounsaturated acids and vitamin E, and has good thermal stability, making it a high-temperature cooking oil of excellent quality. Regular consumption of peanut oil can prevent cracking and aging, protect blood vessel walls, prevent thrombosis, and help prevent arteriosclerosis and coronary heart disease. The choline in peanut oil can also improve the memory of the human brain and delay the decline of brain function.

However, it is easy to contaminate Aspergillus flavus, and the toxins produced by Aspergillus flavus are highly carcinogenic.

2. Rapeseed oil.

Rapeseed oil can be digested and absorbed by the human body up to 99 and has choleretic function. When the liver is in a pathological state, rapeseed can also be metabolized normally by the human body. However, rapeseed oil lacks essential fatty acids, and the fatty acid composition is unbalanced, so the nutritional value is lower than that of general vegetable oil.

In addition, rapeseed oil contains some substances that are not conducive to the growth and development of the human body. If it can be consumed in combination with excellent edible oil rich in linoleic acid, its nutritional value will be enhanced.

3. Sunflower oil.

The human digestibility of sunflower oil, which is rich in linoleic acid, has a significant effect on reducing cholesterol, preventing arteriosclerosis and preventing coronary heart disease.

4. Soybean oil.

Soybean oil can significantly reduce serum cholesterol content, has the effect of preventing cardiovascular diseases, and soybeans also contain a large amount of vitamin E, vitamin D and rich lecithin, which are very beneficial to human health. In addition, the human digestion and absorption rate of soybean oil is as high as 98, so soybean oil is also an excellent edible oil with high nutritional value.

5. Tea oil. The fatty acid composition of camellia oil is similar to that of olive oil, of which the unsaturated fatty acids are as high as more than 90, mainly monounsaturated fatty acids - oleic acid, accounting for as much as 73. It is beneficial for the prevention of cardiovascular disease.

Moreover, tea oil** is lower than olive oil, so it can be used as a substitute for olive oil.

6. Corn oil.

The fatty acid composition of corn oil is very similar to that of sunflower oil, with unsaturated fatty acids accounting for 85%, and its cholesterol-lowering effect is better than that of soybean oil, sunflower oil and other high-linoleic acid oils, which can be used to lower cholesterol.

7. Blend oil.

Blended oil is a general term for a class of oils, which are made by blending several high-grade cooking oils, among which soybean oil and rapeseed oil are the mainstay, and a small amount of peanut oil is added to increase the aroma of blended oil. There are also blended oils based on sunflower oil and cottonseed oil. The nutritional value of blended oils varies depending on the raw material, but they are rich in unsaturated fatty acids and vitamin E. The blended oil has a good flavor and stability, **reasonable, and is most suitable for daily stir-frying.

Olive oil, soybean oil, and peanut oil will all be healthier. Because of different cooking methods, if the same oil is used, the taste of the cooked food may not be particularly good, and it is also for the taste of the food, so different oils are used for cooking.

Peanut oil, olive oil, because different oils have different nutrients, so it is best to use different cooking oils for different cooking methods.

I think soybean cooking oil is relatively healthy. This is because different cooking oils bring out the best flavor in different cooking methods.