A general term for organic isothiocyanate compounds containing sulfur and nitrogen, with the formula rn═c═s, where r is a group of carbon and hydrogen atoms. Some of these compounds are found in mustard oil and are so named. The most common isothiocyanate is allyl isothiocyanate, which is the main constituent of volatile and irritating mustard oil, produced from black mustard seeds and used in medicine as an anti-irritant and emetic.

Mustard oil is a unique Canadian canola oil. It is very different from regular canola oil because the fatty acid composition of the oil has been altered using traditional production processes. Mustard oil is widely used in the United States and Canada, but has not been popularized in Europe. Mustard oil can promote the metabolism of fatty substances in the body, thus preventing the accumulation of fat in the subcutaneous.

White radish contains natural mustard oil, its flavor spicy, usually hidden in the skin and meat cells, so when eating raw radish bite through its cell walls, mustard oil touch the taste nerve will make people feel spicy, mustard oil in the radish distribution is very uneven, generally more skin than meat content. So, the skin is spicier than the flesh, and the closer to the end the more content, so the tail is spicier than the upper part.

Mustard oil is volatilized when it meets high temperature so plants containing mustard oil are not spicy when cooked.

The amount of mustard oil in a plant also varies depending on the plant species and season. Mustard oil accumulates more during the growth and development of the plant in summer and fall.

Molecular Formula c4-h5-n-s Molecular Weight 99.15 Specific Gravity 1.013~1.016(℃) Melting Point -80℃ Boiling Point 150.7℃

Cabbage Seed Oil rape seed oil; colza oil

Relative Density: 0.913~0.917 (15/15℃)

Properties: Golden yellow color.

Uses: Used as edible oil, lubricating oil, etc., also used in the production of soap and iodized oil.

Preparation or source: semi-dry oil obtained from Brassica napus seeds (containing about 35% to 48% oil).

Remarks: freezing point: -10 ℃; iodine value: 97 ~ 108; saponification value: 168 ~ 179. mainly erucic acid, oleic acid and linoleic acid glycerol rapeseed oil rapeseed oil càizǐyóu

[rapeseed oil] canola oil pressed with rapeseed

Classification of rapeseed oil

1, from the extraction process to points, can be divided into Pressing rapeseed oil and leaching rapeseed oil.

2, from the raw material is genetically modified or not, can be divided into genetically modified rapeseed oil and non-genetically modified rapeseed oil.

3, from the fatty acid composition of erucic acid content, can be divided into general canola oil and low erucic acid canola oil.

It is generally dark yellow or brown. Canola oil contains arachidonic acid 0.4-1.0%, oleic acid 14-19%, linoleic acid 12-24%, erucic acid 31-55%, linolenic acid 1-10%. In terms of nutritional value, the human body can digest and absorb up to 99% of rapeseed oil, and favorable bile function. In the liver in a pathological state, canola ketones can also be normal metabolism by the body. However, canola oil lacks linoleic acid and other essential fatty acids, and its fatty acid composition is unbalanced, so its nutritional value is lower than that of general vegetable oils. In addition, canola oil contains a large amount of erucic acid and erucigenin and other substances, which are generally considered to be detrimental to human growth and development. If you can eat with good cooking oil rich in linoleic acid, its nutritional value will be improved.

Production method 1. Cleaning: before cleaning, first put the rapeseed in bamboo baskets, with the foot crushed the shoulder mud (mud block), and then screening. Through the windmill to remove lighter than the gray debris of rapeseed. Then use the coarse and fine sieve to remove the inclusions that are larger or smaller than the rapeseed, respectively.

2. Stir frying seeds: the use of laminated pots (can also be used in two sets of pots and pans), the sandwich can be filled with grass ash or fine sand. When you start to fry, the fire can be slightly larger, about 0.5 hours later, the pot of rapeseed have cracking sound, that should control the fire. Canola out of the pot 10 minutes before the fire should be pressed, when the temperature of canola in the pot reached 115 ~ 120 ℃, hand twisted canola crushed golden brown, can be out of the pot. Frying should be diligently turned.

3. Grinding: the mill should be put flat, adjust the mill center height, the material is uniform, the size of the seed separate grinding, grinding, not out of the whole seed. Grind seed to turn over diligently and sweep, the first billet will start groove, add about 3% of the sieve clean coarse chaff or about 2% of the 3 cm long grass heart mix, press out of the billet thickness of not more than 0.2 centimeters, mixed into the provisions of the coarse chaff or grass after the heart, you can directly steam the billet.

4. Steam billet: the first billet steamed for about 2 minutes, the green steam, the second billet steamed for 25 minutes. Steaming should be constantly adding water to the pot to replenish the loss. Steam waist shall not leak, burning fire and coal to be uniform. The bottom of the cauldron to add a layer of brown, both to protect the bottom of the cauldron, but not sticky blank. At this time to diligently change the steamer water.

5. package cake, on the press: the first hit a double circle, the second hit a single circle, decentralized package cake, centralized loading press, package cake should be fast, the cake should be stepped on tightly stepped on the flat. The package cake to scattered grass is good.

6. Pressing: light beating, hard hitting. Make the cake quickly pressed, light pressure after the oil, hard pressure, 1 hour later, most of the oil out of the press, heavy beating, slow beating, increase the pressure. Hit the bar to hit the flat and hit the right, up and down the tip of the uniform. The first hit 3 hours, 90% of the oil, the second hit 4 hours, the next morning out of the press. In order to prevent the cold wind blowing, with insulation board or sack cover press.

Raw material alias: rapeseed oil, rapeseed oil, rapeseed oil, rapeseed oil, rapeseed oil

Rapeseed oil is what we commonly known as rapeseed oil, also known as rapeseed oil, is a cruciferous plant Brassica rapa (i.e., rapeseed) seeds squeezed from the transparent or translucent liquid. Rapeseed oil is golden or brownish-yellow in color, and has a certain irritating odor, which is called "green odor" in folklore. This gas is contained in a certain amount of mustard glucoside caused by, but special varieties of rapeseed does not contain this substance.

Rapeseed is one of the major edible oils in China, mainly produced in the Yangtze River Basin and the southwest, northwest and other places, the production of which ranks first in the world.

The human body has a high absorption rate of rapeseed oil, up to 99%. Therefore, it contains linoleic acid and other unsaturated fatty acids and vitamin E and other nutrients can be well absorbed by the body, with a certain softening of blood vessels, delaying the effects of aging.

As the raw material for oil extraction is the seed of plants, it usually contains certain seed phospholipids, which are important for the development of blood vessels, nerves and brain.

Rapeseed oil contains little or no cholesterol, so people who control their cholesterol intake can consume it without worry.

Rapeseed oil is a particularly high erucic acid content of the oil, whether it will cause myocardial fat deposition and heart damage is still controversial, so patients with coronary heart disease, high blood pressure or should pay attention to eat less.

The theory of Chinese medicine is that vegetable oil is sweet, pungent, warm,

It can moisturize the dryness and kill the insects, spread the fire Dan, eliminating the swelling and poison.

Yao Kecheng, "Food Materia Medica", and said that vegetable oil "compresses the head, so that the hair grows black. Line stagnant blood, break the cold air, eliminate swelling and dissipate the knot. Treatment of childbirth, postpartum diseases of the heart and abdomen, Chidan fever and swelling, gold sores and hemorrhoids. Clinically used for roundworm and food intestinal obstruction, the effect is better.

First appeared in the "Tian Gong Kai Wu": "Where the oil for food consumption ...... rue moss seeds second."

"Compendium of Materia Medica" is said to be rapeseed "fried oil, yellow, burning lamps very bright, less than hemp oil. Recently, because of the oil, planting is also widely cloud.

Rapeseed oil is referred to as "rapeseed oil", mainly from the Ganlan-type rapeseed and cabbage-type rapeseed seeds (oil content of 22% -49%, an average of 40%). It contains 21%-27% protein and about 1% phospholipids. These varieties of rapeseed are produced in China, India, Japan, Pakistan, Sweden, Poland, Germany, Chile, France and Canada. In Europe, the source of rapeseed oil is winter-sown canola. In Pakistan and Canada, the main source of rapeseed oil is summer sown cabbage type rapeseed.

China's oilseed rape production in recent years has been a great development, mu yield continues to improve. Rapeseed oil production accounts for about 1/3 of the vegetable oil production. In addition to the main producing areas of the Yangtze River and Pearl River Basin, other regions are also vigorously developing rapeseed planting, because it can be used to plant winter land, not to compete with field crops for land.

Rapeseed oil is yellow and slightly green, with unpleasant odor and spicy taste. After alkali refining, decolorization and deodorization, rapeseed oil is clarified and transparent, with light yellow color and no peculiar smell. There is a phenomenon of flavor recovery during storage, but the flavor is different from the original (gross oil).

[edit]Cooking guide

1. Grease has a certain shelf life, don't consume oil that has been left for too long.

2. Because of some "green odor", it is not suitable to be used directly in cold dishes.

3. Avoid repeated use of the oil after heating at high temperature.

4. Because canola oil lacks oleic acid and other essential fatty acids, and the composition is not balanced, the nutritional value is slightly lower than that of vegetable oils in general, so it is better to eat less canola oil under the condition. If you can eat with good cooking oil rich in linoleic acid, its nutritional value will be improved.

Note

Canola oil contains erucic acid, which is mainly found in vegetable oil. Animal experiments have proved that a large intake of rapeseed oil containing high erucic acid can lead to myocardial fibrosis caused by cardiomyopathy; cause animals to gain weight slowly, stunted; fertility decline, the test male rats feed erucic acid content of 10%, that is, the testicles become small, no mature sperm and other phenomena; caused by the decline in platelets.

The molecular formula of erucic acid is as follows: ch3(ch2)7ch=ch(ch2)11-cooh