Salad oil, commonly known as salad oil, is a refined food oil made by refining crude oil. It can be eaten raw and is named after it is especially suitable for Western-style "salad" cold dishes. Salad oil is light yellow, clear, transparent, odorless, has good taste, does not foam and smokes less when used for cooking. It can still remain clear and transparent after being refrigerated at 0 degrees for 5.5 hours (except for peanut salad oil). In addition to being used as cooking and frying oil, it is mainly used as cold salad oil. It can also be used as margarine, shortening, mayonnaise and various other oils. Raw oil for seasoning oil. Salad oil generally uses high-quality oil and is processed into crude oil first, and then undergoes degumming, deacidification, decolorization, deodorization, dewaxing, degreasing and other processes to become the finished product. Salad oil packaging containers should be dedicated, clean, dry and sealed, and comply with food hygiene and safety requirements. It must not be mixed with other edible oils, non-edible oils, and mineral oils. The shelf life is generally 6 months. The most popular salad oils currently on the market include soybean salad oil, rapeseed salad oil, sunflower seed salad oil and rice bran salad oil. Salad oil is transliterated from abroad and refers to the oil used to mix salads and cold dishes abroad. Salad oil requires that the melting point of the oil is relatively low and it will not condense at low temperatures. So manufacturers tested high-quality cooking oils and selected those with lower melting points, such as soybean oil, to make salad oil. Therefore, there is essentially no difference between salad oil and cooking oil, except that their melting points are different.

Salad oil, commonly known as salad oil, is a refined edible oil made by refining crude oil. It can be eaten raw and is named after it is especially suitable for use in Western "salad" cold dishes.

Salad oil is light yellow, clear, transparent, odorless and has good taste. It does not foam and smoke when used for cooking. It can still remain clear and transparent when refrigerated at 0℃ for 5.5 hours (peanuts (Excluding salad oil), in addition to being used as cooking and frying oil, it is mainly used as cold salad oil and can also be used as margarine. Salad oil generally uses high-quality oil and is processed into crude oil first, and then undergoes degumming, deacidification, decolorization, deodorization, dewaxing, deesterification and other processes to become the finished product. Salad oil packaging containers should be dedicated, clean, dry and sealed, comply with food hygiene and safety requirements, and must not be mixed with other edible oils, non-edible oils, mineral oils, etc. The shelf life is generally 6 months. The salad oils currently available on the market include soybean salad oil, rapeseed salad oil, sunflower salad oil and rice bran salad oil.

Salad oil: Salad oil is the new standard first-grade oil and is the highest-grade edible oil. Its characteristic is that it can be used for both stir-frying and cold dishes. The varieties of salad oil currently on the market include: soybean salad oil, rapeseed salad oil, cottonseed salad oil, peanut salad oil, sunflower seed salad oil, rice bran salad oil and other high-end cooking oils. High-end cooking oil is a new standard second-level oil with high quality. Its usage is similar to that of salad oil, but it is not suitable for cold dressing. Its smoke point is 5 to 10℃ lower than that of salad oil. The shelf life is 12 months, and the variety is the same as salad oil

Blended oil is also called blended oil. It is made by blending two or more refined oils (except fragrance oil) in proportion according to the needs of use. cooking oil. The blended oil is clear and transparent and can be used for frying, stir-frying, frying, deep-frying or salad dressing. Blended oil generally uses refined soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil, etc. as the main raw materials. It can also be equipped with refined rice bran oil, corn germ oil, camellia seed oil, safflower seed oil, and wheat germ. Oil and other special greases. The processing process is: select the above two or more refined oils according to needs, and then deacidify, decolorize, deodorize, and blend into blended oil. The shelf life of blended oils is generally 12 months. In the future, the development prospects of blended oil are good, and it will become one of the favorite oils of consumers. Salad oil, commonly known as salad oil, is a refined food oil made by refining crude oil. It can be eaten raw and is particularly suitable for eating. It is named after the Western "salad" cold dish. Salad oil is light yellow, clear, transparent, odorless, has good taste, does not foam and smokes less when used for cooking. It can still remain clear and transparent after being refrigerated at 0 degrees for 5.5 hours (except for peanut salad oil). In addition to being used as cooking and frying oil, it is mainly used as cold salad oil. It can also be used as margarine, shortening, mayonnaise and various other oils. Raw oil for seasoning oil. Salad oil generally uses high-quality oil and is processed into crude oil first, and then undergoes degumming, deacidification, decolorization, deodorization, dewaxing, degreasing and other processes to become the finished product. Salad oil packaging containers should be dedicated, clean, dry and sealed, and comply with food hygiene and safety requirements. It must not be mixed with other edible oils, non-edible oils, and mineral oils. The shelf life is generally 6 months. The most popular salad oils currently on the market include soybean salad oil, rapeseed salad oil, sunflower seed salad oil and rice bran salad oil.

Salad oil

Raw material alias: Salad oil

Raw material classification: Oils and fats

Consumption tips: 25 grams per day

Introduction to raw materials

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Salad oil, also translated as "salad oil", is vegetable oil that has undergone deacidification, depurification, dephosphorization, decolorization and deodorization, etc. The edible oil made after five processes is characterized by clear and translucent color, fresh and light smell, no discoloration when heated, no foam, little oil smoke, and does not contain aflatoxin and cholesterol. High-quality salad oil should be tightly packed, without leakage, clear and transparent in appearance, without obvious precipitation or other visible impurities, and should be stored in small glass bottles or ceramic jars. The lid should be sealed promptly after use and stored in a cool place. The shelf life is about 6 months.

Nutritional analysis

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1. Salad oil and blended oil do not contain carcinogens aflatoxin and cholesterol, which are harmful to the body It has a protective effect;

2. It is rich in unsaturated fatty acids such as linoleic acid, which has the effect of lowering blood lipids and blood cholesterol, and can prevent cardiovascular disease to a certain extent;

3. Contains a certain amount of legume phospholipids, which is beneficial to the development and growth of nerves, blood vessels, and brain.