Oil Blade/text As we all know, when old chefs make traditional Sichuan cuisine, besides a small amount of animal fats such as lard and chicken fat, the most used is pressed rapeseed oil. In terms of processing technology, rapeseed oil can be divided into two categories: pressing and leaching, of which the pressing process has two very different processing methods: traditional pressing and modern pressing. In terms of nutritional content, there is not much difference between canola oils extracted through different processing techniques, but their flavors are vastly different. What are the differences? I visited the current domestic factory specializing in the production of traditionally pressed rapeseed oil - Chengdu Qingbaijiang Red Flag Oil and Grease Company Limited, the plant's production of the immortal meal brand of strong rapeseed oil - this "unique personality of the rapeseed oil "Ltd. has tracked every step from the field to the dinner table, in the hope of gaining a deeper understanding and higher evaluation ability of the rapeseed oil necessary for making Sichuan cuisine. Below, we'll see what the difference is between this intensely flavored canola oil and regular canola oil. Difference in rapeseed In recent years, in order to alleviate the status quo of China's high dependence on foreign countries for edible oil, in the improvement of rapeseed varieties, the state pays more attention to improving the disease-resistant ability of rapeseed varieties, as well as improving their yields and oil content. However, this is not the same as the other, these new varieties of rapeseed in some aspects of quality improvement at the same time, but also partially lost the special flavor of the varieties of origin. A good breed of chicken is fatter and more substantial than a native chicken, but far less flavorful, and improved canola actually suffers from this deficiency. "Xian meal strong aroma of rapeseed oil" is selected from the original species of rapeseed produced in the hilly areas of the Sichuan Basin, because of the special geography of the hills and soil and water conditions, the good seed rapeseed can not be planted and cultivated, and the traditional original species of rapeseed by virtue of the cold, do not need to apply fertilizer, medication, and other field management, and to be able to plant a wide range of thin harvest in Sichuan, the traditional way of agriculture exists. With this kind of rapeseed by the traditional process of frying and pressing out of the oil, the flavor is naturally more rich and aromatic. The difference of frying "Xian Dining Intense Flavor Canola Oil" adopts the raw iron roller frying pan (similar to the frying pan for melon seeds and peanuts) to fry the canola seeds. The fire of frying rapeseed is a technical work, just like frying tea, completely relying on the master's many years of experience. Because the moisture content of rapeseed varies, so when frying rapeseed, the temperature can not be completely constant in a fixed value, but need to master the premise of temperature control, and then frying the master's feeling to grasp the fire of frying, long time to fry a point is too slightly burnt, nutrients are destroyed, owed to fry a point of the aroma has not been fully stimulated, the oil extracted a little bit of the second. And hot pot industry frying base master, can well control the fire frying seeds master, in an oil factory, and even the whole industry is highly respected. In order to pursue low cost and mass production, modern processing techniques commonly use the method of steaming canola seeds, so that the pressed oil does not have the inherent aroma of traditional canola oil. Difference in pressing The traditional method of pressing canola oil, the choice of screw extrusion process, because the machine's press chamber space is small, so the amount of oil extracted at a time is low, the advantage is to ensure that the process of pressing more "grinding of rapeseed" mechanical action, but all the grinding of food, are more able to disseminate the inherent flavor of the ingredients aroma flavor. The screw extrusion process is exactly what is used in "Xian Dining Intense Flavor Canola Oil", so that the flavor of the canola seeds is thoroughly "dispersed" and "awakened". Difference in refining In order to retain the strong flavor of rapeseed oil, it is not possible to refine the virgin "strong-flavored crude oil" by the usual means of rapeseed oil refining. In the general refining process of modern oils and fats, to "decolorize and lighten" the oil, it is necessary to adsorb it with adsorbents such as white clay, to synthesize its "acid value" with alkali, or to reduce its "acid value" by means of high temperature. ". These refining means, will give the oil into the original flavor outside the odor, off the oil rich in vitamin e and other beneficial components, but also reduce, or even completely off the strong unique vegetable oil flavor. In order to maintain the inherent aroma of rapeseed oil, "Xian Dining Strong Aroma Rapeseed Oil" does not choose the above refining process, but through the selection of yellow rapeseed, canola seeds and other light-colored seed coat of the local original species of rapeseed to press oil, to reduce the color of rapeseed oil to the maximum extent possible; through the selection of full-grain canola to ensure that the virgin rapeseed oil of the "acid value". "The acid value of virgin rapeseed oil is guaranteed by selecting full grains of rapeseed; and in the process of removing impurities and dewatering, a special process developed by themselves is adopted to ensure that the rapeseed oil retains its fragrance and aroma. As we know, any oil type has its own inevitable defects, so where are the defects of canola oil obtained through the above methods of pressing? First, the oil is darker in color, which is not suitable for some white dishes or dishes that need to keep white color. Secondly, in the process of cooking with it, the oil smoke is more than the first level of refined oil, this is because the first level of oil in the refining process, after a very high temperature process, it is already cooked oil, so the "smoke point" is very high, and almost will not produce oil smoke in cooking. Because of the different refining process, "Xian Dining Intense Canola Oil" will produce a certain amount of fumes during the cooking and heating process. If these two shortcomings are very concerned about the family consumers, experts recommend two "fish and bear paws" a good way: First, in the home always have a bottle of "immortal meal thick fragrance rapeseed oil", only used to cook the red flavor of the Sichuan cuisine, or specifically used to refine red oil. Secondly, mix "Xian Dining Canola Oil" into the first grade canola oil, corn oil and sunflower oil that you usually consume, and make a big bottle of "Enriched Canola Seed Oil" for use. Note that you can't mix this oil with soybean oil (because of its distinctive soy smell) or peanut oil (because of its distinctive peanut oil smell), as the flavor of these two oils will completely destroy the richness of the canola oil's aroma. As we all know, the old chefs used pressed canola oil the most when making traditional Sichuan cuisine, except for a small amount of animal fats such as lard and chicken fat. In terms of processing technology, rapeseed oil can be divided into two categories: pressing and leaching, of which the pressing process has two very different processing methods: traditional pressing and modern pressing. In terms of nutritional content, there is not much difference between canola oils extracted through different processing techniques, but their flavors are vastly different. What are the differences? I visited the current domestic factory specializing in the production of traditionally pressed rapeseed oil - Chengdu Qingbaijiang Red Flag Oil and Grease Company Limited, the plant's production of Xian meal brand strong rapeseed oil - this "unique personality of rapeseed oil "Ltd. has tracked every step from the field to the dinner table, in the hope of gaining a deeper understanding and higher evaluation ability of the rapeseed oil necessary for making Sichuan cuisine. Below, we'll see what the difference is between this intensely flavored canola oil and regular canola oil. Difference in rapeseed In recent years, in order to alleviate the status quo of China's high dependence on foreign countries for edible oil, in the improvement of rapeseed varieties, the state pays more attention to improving the disease-resistant ability of rapeseed varieties, as well as improving their yields and oil content. However, this is not the same as the other, these new varieties of rapeseed in some aspects of quality improvement at the same time, but also partially lost the special flavor of the varieties of origin. A good breed of chicken is fatter and more substantial than a native chicken, but far less flavorful, and improved canola actually suffers from this deficiency. "Xian meal strong aroma of rapeseed oil" is selected from the original species of rapeseed produced in the hilly areas of the Sichuan Basin, because of the special geography of the hills and soil and water conditions, the good seed rapeseed can not be planted and cultivated, and the traditional original species of rapeseed by virtue of the cold, do not need to apply fertilizer, medication, and other field management, and to be able to plant a wide range of thin harvest in Sichuan, the traditional way of agriculture exists. With this kind of rapeseed by the traditional process of frying and pressing out of the oil, the flavor is naturally more rich and aromatic. The difference of frying "Xian Dining Intense Flavor Canola Oil" adopts the raw iron roller frying pan (similar to the frying pan for melon seeds and peanuts) to fry the canola seeds. The fire of frying rapeseed is a technical work, just like frying tea, completely relying on the master's many years of experience. Because the moisture content of rapeseed varies, so when frying rapeseed, the temperature can not be completely constant in a fixed value, but need to master the premise of temperature control, and then frying the master's feeling to grasp the fire of frying, long time to fry a point is too slightly burnt, nutrients are destroyed, owed to fry a point of the aroma has not been fully stimulated, the oil extracted a little bit of the second. And hot pot industry frying base master, can well control the fire frying seeds master, in an oil factory, and even the whole industry is highly respected. In order to pursue low cost and mass production, modern processing techniques commonly use the method of steaming canola seeds, so that the pressed oil does not have the inherent aroma of traditional canola oil. Difference in pressing The traditional method of pressing canola oil, the choice of screw extrusion process, because the machine's press chamber space is small, so the amount of oil extracted at a time is low, the advantage is to ensure that the process of pressing more "grinding of rapeseed" mechanical action, but all the grinding of food, are more able to disseminate the inherent flavor of the ingredients aroma flavor. The spiral extrusion process is exactly what is used in "Xian Dining Intense Flavor Canola Oil", so that the flavor of the canola seeds is thoroughly "dispersed" and "awakened". Difference in refining In order to retain the strong flavor of rapeseed oil, it is not possible to refine the virgin "strong-flavored crude oil" by the usual means of rapeseed oil refining. In the general refining process of modern oils and fats, to "decolorize and lighten" the oil, it is necessary to adsorb it with adsorbents such as white clay, to synthesize its "acid value" with alkali, or to reduce its "acid value" by means of high temperature. ". These refining means, will give the oil into the original flavor outside the odor, off the oil rich in vitamin e and other beneficial components, but also reduce, or even completely off the strong unique vegetable oil flavor. In order to maintain the inherent aroma of rapeseed oil, "Xian Dining Strong Aroma Rapeseed Oil" does not choose the above refining process, but through the selection of yellow rapeseed, canola seeds and other light-colored seed coat of the local original species of rapeseed to press oil, to reduce the color of rapeseed oil to the maximum extent possible; through the selection of full-grain canola to ensure that the virgin rapeseed oil of the "acid value". "The acid value of virgin rapeseed oil is guaranteed by selecting full grains of rapeseed; and in the process of removing impurities and dewatering, a special process developed by themselves is adopted to ensure that the rapeseed oil retains its fragrance and aroma. As we know, any oil type has its own inevitable defects, so where are the defects of canola oil obtained through the above methods of pressing? First, the oil is darker in color, which is not suitable for some white dishes or dishes that need to keep white color. Secondly, in the process of cooking with it, the oil smoke is more than the first level of refined oil, this is because the first level of oil in the refining process, after a very high temperature process, it is already cooked oil, so the "smoke point" is very high, and almost will not produce oil smoke in cooking. Because of the different refining process, "Xian Dining Canola Oil" will produce some oil smoke in the process of cooking and heating. If these two shortcomings are very concerned about the family consumers, experts recommend two "fish and bear paws" a good way: First, in the home always have a bottle of "immortal meal thick fragrance rapeseed oil", only used to cook the red flavor of the Sichuan cuisine, or specifically used to refine red oil. Second, the "immortal meal rich flavor canola oil" blend into your usual consumption of canola oil, corn oil and sunflower oil, DIY a large bottle of "rich flavor canola blending oil" to use.