Today, the spot price of soybean oil is the highest 8654/ ton and the lowest 8530/ ton.
First, what is soybean oil:
Soybean oil is an oil extracted from soybean, which is often called "soybean salad oil" and is one of the most commonly used edible oils. The longest shelf life of soybean oil is only one year. The better the quality of soybean oil, the lighter, yellowish, clear and transparent it should be. No sediment, no smell. High-quality soybean oil below zero degrees Celsius will have oil crystals.
Second, the nutritional value of soybean oil:
1, soybean oil contains more phospholipids. When cooking soup with fish or meat bones, adding appropriate amount of soybean oil can make a thick white soup, which is very attractive. However, the soybean flavor of soybean oil is relatively strong, which often affects the taste of soup. If chopped green onion or pepper is put into soybean oil after heating, the soybean flavor in soybean oil can be effectively removed, but the color of the soup will also become darker.
2, oil has a certain shelf life, do not eat oil that has been left for too long. It can be directly used in cold salad, and it is better to use it after heating. Reuse of oil heated at high temperature should be avoided.
3. Soybean oil, commonly known as soybean salad oil, is one of the most commonly used edible oils. Soybean oil is squeezed from soybeans, including cold-pressed soybean oil and hot-pressed soybean oil. Cold-pressed soybean oil is light in color and light in raw bean flavor; Hot-pressed soybean oil has a high oil yield due to the high temperature treatment of raw materials, but it is dark in color and has a strong smell of raw beans. According to different processing procedures, it can be divided into coarse soybean oil, filtered soybean oil and refined soybean oil. Crude soybean oil is yellowish brown, and refined soybean oil is mostly yellowish and sticky. When soybean oil is left in the air for a long time, an unstable film will form on the oil surface. Soybean oil has higher nutritional value than other oils and fats, and is liked by all regions in China.
Three, soybean oil practice guidance:
1. Soybean oil contains more phospholipids. When cooking soup with fish or meat bones, adding appropriate amount of soybean oil can make a thick white soup, which is very attractive. However, the soybean flavor of soybean oil is relatively strong, which often affects the taste of soup. If chopped green onion or pepper is put into soybean oil after heating, the soybean flavor in soybean oil can be effectively removed, but the color of the soup will also become darker.
2. Oil has a certain shelf life, so don't eat oil that has been left for too long. It can be directly used in cold salad, and it is better to use it after heating. Reuse of oil heated at high temperature should be avoided.