Nutritional characteristics of salad oil
Salad oil (salad oil) a word from the West, as the name suggests, salad oil; salad (salad), Westerners to raw vegetables as the main ingredient, supplemented by a variety of seasonings coleslaw, in order to increase the nutritional need to be coated with an oily coating on the top, which is the salad oil. In order to maintain the inherent color and flavor of the vegetables, this oil needs to be colorless and tasteless; and because cold dishes often need to be refrigerated after they are ready, they must not be cloudy at low temperatures, and must maintain a clear liquid state at 4.4°C. Therefore, salad oil needs to be removed as much as possible. Therefore, salad oil needs to be removed as far as possible in the vegetable oil in the non-triglyceride components, generally only vegetable oil.
Cooking oil, also known as cooking oil, frying oil, can be vegetable oil or animal oil (here refers to vegetable oil). Cooking oil should be liquid at room temperature, good fluidity, rich in nutrients inherent in fats and oils, no unpleasant odor, strictly speaking, and frying oil is different. The most important characteristic of frying oil is that it is not easy to deteriorate at high temperatures for long periods of time (160℃-180℃), i.e., thermal oxidation and hydrolysis do not occur.
In Europe and the United States, cooking oil, frying oil are dietary in different physical properties within the range of shortening, while the salad oil refers exclusively to liquid cold oil. In Japan, cooking oil, salad oil (salad oil), frying oil, etc., specialization is strong, and the characteristics of each are different.
China's current cooking oil according to national standards, there are edible first-class oil, second-class oil, advanced cooking oil, salad oil and so on. In terms of the current consumption level in most areas, cooking oil has not been distinguished from cooking oil, cold oil (salad oil), etc., the dietary habits of most regions, cooking oil is mainly used for cooking, that is, stir-frying with, and therefore mainly cooking oil. In recent years, with the introduction of oil refining production line and domestic refining equipment continues to mature, salad oil and various corporate standards of refined oil production continues to increase, coupled with the advertising effect of some manufacturers, some cities and regions of edible oil consumption gradually shifted to salad oil and other refined oils, which shows that the level of people's consumption has increased, the pursuit of a more refined and purer food. But from a nutritional point of view, bring salad oil for cooking oil, is not appropriate, it is worth exploring.
From a chemical point of view, the vast majority of existing natural fats and oils, more than 95% by the saturated and unsaturated degree of fatty acid triglyceride (triglyceride) composition and accompanied by a small number of kinds of fat-like substances. These lipids mainly include phospholipids, free fatty acids, sterols and sterol esters, vitamins, pigments, terpenes, waxes, fatty alcohols, hydrocarbons, etc. Most of them are beneficial to the human body, but there are still some components and some of the oil contains toxic components that must be removed. From crude oil to salad oil, generally need to go through the degumming (dephosphorization), deacidification, decolorization, deodorization, and some oils need to be dewaxed and other processes. After these refining processes the main lipoid composition of the oil and the content of nutrients in it will undergo a series of changes.
Vegetable oil is not very flavorful, but it is very nutritious and healthy.
Gutter oil is generally only used in some roadside stalls and small restaurants operating without a license, and the resulting dishes are not only much worse in taste and texture, but also harmful to the human body, do not use.