The spot price of soybean oil today is the highest at 8654/ ton and the lowest at 8530/ ton.
First, what is soybean oil:
Soybean oil is an oil extracted from soybean, which is usually called "soybean salad oil" and is one of the most commonly used cooking oils. The longest shelf life of soybean oil is only one year. The better the quality, the lighter the soybean oil should be, which is light yellow, clear and transparent. There is no sediment and no fishy smell. The high-quality soybean oil with a temperature below zero degrees Celsius will have oil crystals.
Second, the nutritional value of soybean oil:
1, soybean oil contains a lot of phospholipids. When cooking soup with fish or meat bones, adding a proper amount of soybean oil can make a thick white soup, which is very attractive. However, the soybean flavor of soybean oil is 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 soup will also become darker.
2, oil has a certain shelf life, do not eat oil that has been placed for too long. It can be used directly in cold salad, but 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 cooking 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 has a dark color and a strong smell of raw beans. It can be divided into crude soybean oil, filtered soybean oil and refined soybean oil according to different processing procedures. Crude soybean oil is yellowish brown, and most of the refined soybean oil is light yellow, which is sticky. After being left in the air for a long time, the oil surface of soybean oil will form an unstable film. Soybean oil has higher nutritional value than other oils and fats, and all regions in China like to eat it.
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 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 soup will also become darker.
2. Oils have a certain shelf life, so don't eat oils that have been left for too long. It can be used directly in cold salad, but it is better to use it after heating. Reuse of oil heated at high temperature should be avoided.