Blending oil, also known as high blending oil, is an edible oil which is made by blending more than two kinds of refined oils (except seasoning oil) in proportion according to the needs of use. Blending oil is clear and transparent, and can be used for frying, frying, frying or cold salad. Generally, there are refined soybean oil, rapeseed oil, peanut oil, sunflower oil and cottonseed oil. Rice is selected as the main raw material, and special oils such as refined rice bran oil, corn germ oil, tea seed oil, safflower seed oil and wheat germ oil can also be added. The processing process is as follows: more than two kinds of refined oil esters are selected as required, and then deacidified, decolored and deodorized to prepare blended oil. The shelf life of blended oil is generally 12 months. At present, there are only enterprise standards for blending oil, but there is no national standard. The future development prospect of blending oil is good, and it will become one of the favorite oils for consumers. There are the following kinds: (1) nutritional blending oil (or linoleic acid blending oil), mainly sunflower oil, with soybean oil, corn germ oil and cottonseed oil, adjusted to linoleic acid content of about 60%, oleic acid content of about 30% and soft fat content of about 10%. (2) Economic blending oil, mainly rapeseed oil, with a certain proportion of soybean oil, its price is relatively low. (3) Flavor blending oil is to blend rapeseed oil, cottonseed oil, rice bran oil and peanut oil with strong fragrance into "light peanut oil" according to a certain proportion, or to blend the first three oils and sesame oil into "light sesame oil" according to a proper proportion. And (4) frying the blended oil, namely mixing cottonseed oil, rapeseed oil and palm oil according to a certain proportion to prepare a product with low erucic acid content, balanced fatty acid composition and good crispness. All kinds of oils used in the above blended oil, except sesame oil, peanut oil and palm oil, are refined salad oil. Salad oil is refined by decoloring, deacidifying and deodorizing rapeseed oil or soybean oil, palm oil and various China media. Salad oil has reached a brand-new level in sanitary conditions. After heating, it is non-foaming, non-smoking, colorless and tasteless, and has always been loved by consumers.