How to make tea oil
The pressing method and leaching method, the pressing method is a physical press, from the oil tea seeds to extract the oil tea seed oil, is a traditional extraction process; leaching is based on the principle of chemical reaction, with edible solvents from the oil tea cake (residue remaining after pressing) in the oil tea seed oil extracted from the method, the process requires the raw materials repeatedly baked, steamed and fried.
The use of tea oil
1, cold: ordinary cooking oil in the case of not heated to cooked, can not be directly used for cold, and tea oil in the cold does not need to be heated, directly used for cold meat, vegetarian dishes and modulation of salad dressings, has a bright color, smooth taste, light, non-greasy and so on.
2, hot fried: nutritionists pointed out that tea oil through the "hot pot cold oil" way to fry, nutrition is not lost, color, aroma and taste better.
3, frying: ordinary cooking oil at high temperatures will produce peroxides, extremely harmful to the human body, while tea oil contains antioxidants, can be at a high temperature of 220 degrees continuous deep-frying for 20 hours without deterioration, does not produce trans fatty acids, does not produce benzene, pyrene and other harmful substances, is the most ideal, the most healthy frying, deep-frying cooking oil.
4, baking: in the baking food before or after baking a layer of camellia oil, fresh crispy, smooth texture, not easy to paste the scorched, there is a light camellia oil fragrance.
5, cooking soup: when cooking all kinds of soup or add a spoon of camellia oil after cooking, so that the soup is more fresh and flavorful.
6, steaming: you can add a spoonful of camellia oil when steaming or after steaming, such as steamed fish, steamed eggs, etc., more fragrant and bright.
7, oral: morning and evening directly oral 5-10ML camellia oil, can moisturize and clear the stomach, antipyretic sterilization, toning mechanism, strong body and brain, beauty and health.
Tea oil how to identify
1, touch, pure tea oil is not greasy, if applied to the skin, it will be quickly absorbed, and fake tea oil is the opposite, not only has a greasy feeling, but also not easy to absorb;
2, smell, drop out one or two drops of tea oil, drop to the palm of the hand, blending, until hot, you can smell the flavor, the real tea oil has its own unique flavor. And the fake is not;
3, listen, prepare a piece of paper, drop a few drops of tea oil on it, and then put on the flame to bake, if you can burn normally without any abnormality, then it is true; if the sound of the squeak, then it is false;
4, taste, this is to distinguish between the real and the fake tea oil is the most important method of tea oil, high quality tea oil, tea oil, there will be a refreshing flavor in your mouth, the fake tea oil will have sour taste, or burning bitter. There is a sour taste, or burnt taste;
5, see, color golden yellow or light yellow, pure quality, clarification and transparency, which is the characteristics of the real tea oil, fake tea oil is not so pure, containing impurities;
Tea Oil Shelf Life
Due to the strong antioxidant properties of the tea oil, in general, at room temperature shelf life can be up to two years, longer than the general edible oils. Shelf life is much longer than the average cooking oil. After the opening of the camellia oil, strictly speaking, can only be preserved for nine months to a year. If it has been opened, it can be consumed according to the normal dosage, and it will not expire in a short period of time. But in order to ensure the quality and freshness of camellia oil, it is best to try to use it up within 3-6 months.