1 Golden Dragon Fish (China's famous brand, the top ten brands of cooking oil, Kerry Cereals and Oil)
2 Fulinmen (China's famous brand, the top ten brands of cooking oil, China Cereals, Oil and Foodstuffs Group)
3 Luhua (China's famous brand, China's famous brand, Shandong Luhua Group)
4 Xiangmanyuan/Hujihua (with Yuanbao/carp, Chinese famous brand, top ten brands of edible oil, Kerry Cereals and Oil)
5 Duo Li (top ten brands of edible oil, first-class brand of sunflower oil, Shanghai Jager Foods)
6 Hai Shi (top ten brands of edible oil, Shanghai famous brand, Shanghai Liangyou Hai Shi oil)
7 Shengzhou (top ten brands of edible oil, Fujian famous brand, Xiamen Zhongsheng Cereals and Oil)
7 Shengzhou (top ten brands of edible oil, Fujian famous brand, Xiamen Zhongsheng Cereals and Oil)
7 Shengzhou (top ten brands of edible oil, Fujian famous brand, Xiamen Zhongsheng Cereals and Oil) Zhongsheng Cereals and Oils)
8 Red Dragonfly (Ten edible oil brands, Chongqing famous brand, Chongqing Oil and Grease Company)
9 Knife Mark / Red Light (Ten edible oil brands, Singapore / Hong Kong famous brand, Shenzhen Nanshun oil and grease)
10 Eagle Mark (Ten edible oil brands, Guangdong Province, Zhongshan City, Eagle Foods
Edible oils are also called "Cooking oil", is used in the production of food, animal or vegetable fats and oils. It is liquid at room temperature. Due to the source of raw materials, processing technology and quality and other reasons, common edible oils are mostly vegetable fats and oils, including corn oil, peanut oil, olive oil, camellia oil, palm oil, canola seed oil, sunflower seed oil, soybean oil, sesame seed oil, flaxseed oil, grapeseed oil, corn oil, walnut oil and so on. in early July 2011, the National Development and Reform Commission's price restriction order has expired, and the price of some edible oils showed an upward trend.
Oil has the following roles in cooking:
The heat transfer effect of oil
makes dishes appear tender or crispy. In the cooking process, the use of fats and oils as a heat transfer medium is widely used, due to the high boiling point of fats and oils, heating can accelerate the speed of cooking, shorten the cooking time of the food, so that the raw materials to maintain tender. Appropriate control of the heating time and temperature of the oil, but also to make the dishes crispy and crispy, so commonly used in deep-fried dishes.
Improve the color of the dishes
The oil can make the dishes show a variety of different colors. For example, in the production of battered dishes, due to different oil temperatures, can make the fried or pan-fried dishes show white, golden, deep red and other different colors. Oil can be higher than the temperature of water or steam 1 times, quickly dispersed raw material surface and internal moisture, oil molecules penetrate into the interior of the raw material, so that the dishes emit an attractive aromatic odor, thus improving the flavor of the dishes. The inner chain of sesame oil (hemp oil) has more special flavor, which has a great effect on improving the flavor of the dishes and the quality of the dishes.
Increase nutrients
During the cooking process, as the fat penetrates into the tissues of the raw materials, it not only improves the flavor of the dishes, but also supplements the nutrients of some low-fat dishes, thus increasing the caloric, or nutritional, value of the dishes.
5Shopping Methods Editor
One should look at the color, generally speaking, the higher the degree of refining, the lighter the color of the oil. Of course, all kinds of vegetable oil will have a unique color, it is impossible and unnecessary to refine to no color.
Secondly, we should look at the transparency, we should choose the oil that is clear and transparent, the higher the transparency, the better.
Three to smell odorless, take one or two drops of oil in the palm of your hand, rub your hands together after the heat, smell no odor (harry or irritating smell), if the odor, do not buy.
How to choose cooking oil
①, less oil. Oil is fat, containing high calories, now
Living standards, nutritional supplementation is sufficient, so we should eat less oil,
prevent excessive calorie intake.
②, eat good oil. Different oils have different nutritional value, roughly divided into woody plant oils & gt;; herbaceous plant oils & gt;; animal oils
③, eat a variety of oil. Eat the diversity of oil to meet the human body to a variety of.
Different nutrients need to achieve the purpose of healthy eating oil.
Identification methods
Adulterated peanut oil
After adulteration, the transparency of the decline in the oil from the bottle quickly poured into a cup, observe the rise of the oil, pure peanut oil, the moorings flower foam, surrounded by a lot of small bubbles and is not easy to fall apart, when mixed with cottonseed oil or hairy cotton oil, the oil flower foam with a slightly greenish-yellow or brownish-black. Smell its odor can be smelled cottonseed oil flavor. Mixed with rice soup, noodle soup and other starch oil, in its blue-purple or blue-black color. Or put into a transparent cup for two days and then observe, will inevitably appear cloudy suspension.
Adulterated small milled sesame oil adulteration darkened, such as adulterated cottonseed oil was black red, adulterated rapeseed oil was dark yellow. In addition, the small milled sesame oil itself, no oil flower, pouring oil when the oil flower is very easy to disappear, if the oil flower foam disappears very slowly, indicating that the adulteration. You can also use chopsticks to dip a drop, drop to the calm water, pure small milled sesame oil appears colorless transparent thin large oil flowers, adulteration will appear thicker small oil flowers.
Preservation
Edible vegetable oils have "four fears": one is afraid of direct light, two is afraid of the air, three is afraid of high temperature, four is afraid of water. Therefore, the preservation of edible oil to avoid light, sealed, low temperature, waterproof.
Three kinds of cooking oil
Peanut oil, lard, small milled sesame oil storage:
Peanut oil
Peanut oil or soybean oil into the pot to heat up, put a little pepper, fennel, until the oil is cold, and then poured into the enamel or porcelain containers for storage. In this way, the oil can be stored for a longer period of time without deterioration, and the flavor is particularly fragrant when used for cooking.
Lard
Lard boiled, while it is not condensed, add a little sugar or salt, stirring and sealing, can be stored for a longer period of time without deterioration.
Small milled sesame oil
Small milled sesame oil in the storage process is prone to rancidity, loss of flavor. The following method is introduced: put the oil into a small mouth glass bottle, every 500 grams of oil to add 1 gram of refined salt, and then the bottle tightly corked, constantly shaking, so that the salt dissolved, placed in the dark for about 3 days, and then the precipitation of the oil poured into a clean brown glass bottle, tighten the lid, and placed in a sheltered place to save, eat as you take. It is important to note that the bottle of oil do not use rubber and other odor corks.