What should I do if the cooking oil has a hala smell, and the cooking oil at home has a hala smell

How to deal with cooking oil hala flavor--- it will appear after a long time, and it is a pity that you can use fried peppercorns to remove hala flavor.

I'm sorry, but I can't get rid of it if it tastes!!

I won't. The taste is particularly unpleasant, and the rice made with this oil is particularly disgusting when you think about it.

I won't continue to use it, I don't think the taste is normal, I'll buy a new barrel of oil.

The reason for the hala smell in edible oil is that the edible oil undergoes an oxidation reaction, which destroys the components in the oil, especially the unsaturated fatty acids in it. Don't eat cooking oil that has a hala flavor.

Summary. Kiss. Hello. The soybean oil is deodorized, and the method is as follows.

1. Pour the oil into the iron pot and heat it until it reaches 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 hot, 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, there is no taste in use.

3. When stir-frying and cooking dishes, the oil must be fully heated, and then add raw materials to cook, which can also 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.

Soybean oil is hala, how to taste hala.

Kiss. Hello. The soybean oil is deodorized, and the method is as follows.

1. Pour the oil into the iron pot and heat it until it reaches 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 cut green onion Lu Qing Duan, ginger slices, and a little Sichuan pepper into the oil, fry it until golden brown, remove the oil and let it cool.

3. When stir-frying and cooking dishes, the oil must be fully heated, and then add raw materials to cook, which can also reduce the taste of soybean oil. 4. Put some fruit or fruity peel, such as orange peel, lemon peel, grapefruit peel, etc., soaked in soybean oil can also be tasted.

Edible oil ha-la smell is actually a manifestation of deterioration, we can also remove the ha-la smell by artificial means, first burn this oil to 60 70 °C, and then add alkaline water, and then continue to heat and stir to flocculent, and then heat for a few hours, and then filter the edible oil after the most knowledgeable. However, this requires a relatively strict handling procedure to make safe edible oil. Therefore, it is recommended to throw away the smell of hala in time.

1. Remove the cooking oil.

Hara flavor can also be 40 parts of 15% concentration of brine and 20 parts of edible oil with hala flavor and an appropriate amount of water mixed together, heat it to 30, stir for about a quarter of an hour, after the edible oil precipitates, the oil and water can be separated.

2. It should be noted that the hala smell of edible oil is actually a manifestation of deterioration, and it needs to go through relatively strict treatment procedures to be remade into safe edible oil. Therefore, it is recommended to throw away the edible oil with hala flavor in time, and it is best not to process it yourself.

Can't eat.

Edible oil has been stored for a long time, especially the residual crude oil, which contains more plant residues, and the rancidity of oil and fat can occur. Edible oil contains a linoleic acid component, which is easy to chemically react with oxygen in the air, a phenomenon called "oil oxidation".

A series of reactions such as oil and hydrolysis can generate small molecule aldehydes, ketones and carboxylic acids and other oxides, peroxides and other decomposition products with special odors. After the rancidity of the oil, the smoke is large and choking when heated, which contains toxic decomposition products such as epoxy propionaldehyde.

Precautions for the preservation of edible oil

1. Low temperature storage.

In a high temperature environment, it will increase the activity of lipase and accelerate the oxidation and deterioration of oil. In general, the higher the temperature, the faster the oxidation rate. Therefore, the cooking oil should be placed away from the stove.

Generally speaking, edible oil can be stored at room temperature, in addition to avoiding high temperature, it is also necessary to avoid low temperature freezing, so as not to destroy the original tissue structure of the oil.

2. Store in the dark.

Light will promote the production of free radicals in edible oil, so that the oxidation rate of oil is accelerated, and ultraviolet and infrared rays in the sun will also promote the oxidation of oil and the formation of harmful substances, so edible oil should be stored in the backlight, you can put it in the cabinet, or choose a dark container to hold the edible oil.

3. Pay attention to moisture-proof.

Pay attention to avoid contact with water, hydrolysis is one of the factors that lead to the oxidation of oil, water will accelerate the activity of oxidases, thereby accelerating the speed of hydrolysis, and water is also conducive to the reproduction of microorganisms, which will make the oil deteriorate rapidly.

Summary. The hala smell of oil is caused by free fatty acids, volatile ketones and aldehydes produced in the process of rancidity of oil, and there are three commonly used methods to remove hala odor in oil

The purpose of adding alkaline water is to neutralize free fatty acids, form soap, and then use the adsorption effect of soap to remove other impurities. To do this, pour the oil into the pot and boil until it reaches 60 to 7....

Add salt method, make brine, the salt content in the brine is 15%, and then according to the ratio of 40 parts brine and 20 parts of oil with hala flavor, the oil and water are mixed together, heated to 30 degrees Celsius, and then.

To add vinegar, pour half of the oil into a 1-liter bottle, add a quarter of the vinegar, then stir, shake, and after 2 to 3 days, separate the oil and vinegar.

How to deal with cooking oil hala flavor.

Hello, I have seen your question and am sorting out the answer, please wait a while

The hala smell of oil is caused by free fatty acids, volatile ketones and aldehydes produced in the process of rancidity of oil, and the methods of removing hala odor in oil are commonly used in the following three ways:1The purpose of adding alkaline water is to neutralize free fatty acids, form soap, and then use the adsorption effect of soap to remove other impurities.

To do this, pour the oil into the pot and boil until it reaches 60 to 7....2.Add salt method, make brine, the salt content in the brine is 15%, and then according to the ratio of 40 parts brine and 20 parts of oil with hala flavor, the oil and water are mixed together, heated to 30 degrees Celsius, and then.

3.To add vinegar, pour half of the oil into a 1-liter bottle, add a quarter of the vinegar, then stir, shake, and after 2 to 3 days, separate the oil and vinegar.