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How to eat corn oil? Do you need to heat and boil like soybean oil?

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How to eat corn oil? Do you need to heat and boil like soybean oil?

required. Can be used for frying

corn oil contains 50% linoleic acid, which can reduce the deposition of cholesterol in the blood, reduce blood pressure and prevent arteriosclerosis, and then reduce the incidence of heart disease. Corn oil is rich in vitamins A, D and e. it not only supplements vitamins to the human body, but also plays a role in promoting human development, beauty and anti-aging

corn oil can also protect the heart, prevent and alleviate the problems of palpitation and arrhythmia, and has a good preventive and therapeutic effect on senile cardiovascular diseases

extended data:

precautions:

1. Do not heat to smoke

2. Do not reuse it. It is easy to deteriorate when it is cold and hot

3. The frying times shall not exceed 3 times

4. Don’t burn. Burning is easy to produce peroxide, resulting in liver and skin lesions

5. Tighten the cover after use. It is easy to produce oxidation in contact with air& nbsp;

6. Avoid being placed in direct sunlight or overheated place near the furnace to prevent deterioration. It should be placed in a cool place and avoid moisture penetration

7. Never pour the used oil into the original oil, because the molecular polymerization of the used oil becomes larger after oxidation, and the oil is viscous and easy to deteriorate

reference source: Baidu Encyclopedia – corn oil

I. correct eating method of corn oil:

corn oil, like soybean oil, belongs to polyunsaturated fatty acid type oil. Polyunsaturated fatty acids contain unsaturated bonds and have poor stability. They are easy to oxidize to form free radicals in the process of heating and metabolism in the body. Therefore, they also need to be limited for consumption

moreover, corn oil should not be fried at high temperature. It is suitable for stewing and cooking. It can also be used to prepare cold dishes, or to add a few drops of seasoning and fragrance when cooking soup porridge

II. The differences between corn oil and soybean oil mainly include the following three aspects:

1. Differences in taste and taste:

(1) corn oil: light taste and no peculiar smell

(2). Soybean oil: the color of refined soybean oil is yellow and smells like a special beany smell

2. Different cooking methods are applicable:

(1) corn oil: it can be used for frying and cold dishes. It is a nutritious and healthy edible vegetable oil

(2), soybean oil: its thermal stability is relatively poor, heating will produce more foam, not suitable for high temperature frying. p>

3. The content of unsaturated fatty acids is different:

(1) corn oil: the content of unsaturated fatty acids in corn oil is very high, accounting for 83% of the total fat, of which the content of linoleic acid is about 50%. The effect of reducing cholesterol is better than soybean oil. It is a health oil more suitable for patients with high blood pressure, atherosclerosis and the middle-aged and elderly

(2). Soybean oil: soybean oil is rich in two essential fatty acids – linoleic acid and fatty acid α- Linolenic acid, in which the content of linoleic acid is less than that of corn oil α- Linolenic acid can be converted into DHA in the body, which can promote the growth and development of fetal brain during pregnancy

extended data:

methods for selecting edible oils such as corn oil and soybean oil:

1. Look at the logo:

according to national regulations, the outer package of edible oil must be marked with commodity name, ingredient list, quality grade, net content, factory name, factory address, production date, shelf life and other contents, and must have QS marks

the manufacturer must indicate the country of production of raw materials and whether genetically modified raw materials are used on the outer package, and must indicate whether the production process is “pressing” or “leaching”

2. See transparency:

transparency is one of the important sensory indicators reflecting the purity of oil, and pure oil should be transparent. Generally, high-quality edible oil is clear without fog, suspended solids, impurities, turbidity and good transparency under sunlight and light

3. Check whether there is sediment:

high quality edible oil has no sediment and suspended solids, and its viscosity is small. Sediment, commonly known as oil feet, is mainly impurities, which sink at the bottom of the oil under certain conditions. When purchasing oil, the oil with high transparency, light color (except sesame oil) and no sediment shall be selected

reference source: People’s Daily – there are ways to identify edible oil & nbsp; How to distinguish between corn oil and soybean oil

reference source: People’s Network – love eating meat and selecting corn oil & nbsp; Choose oil according to eating habits

reference source: People’s Network – edible oil is healthier to eat in this way

I have worked in edible oil group company for two years and guaranteed the general manager of production division. Let me answer you
corn oil is loved by northerners, while rapeseed oil is generally preferred by southerners. Due to different regions, they have different tastes. We southerners generally feel a little like corn oil, but northerners love it. We southerners feel delicious rapeseed oil, while northerners feel that it has a smell they don’t like. But generally speaking, corn oil and vegetable oil are decolorized and deodorized at high temperature of 380 ℃, degreased and degummed at low temperature of – 25 ℃ and refined for many times. Generally, they don’t need to be heated at high temperature. They can put vegetables when they are heated directly. In rural areas, it is customary to use iron nest to fry the boiled vegetables after they are pressed out by oil pressure. In fact, the edible oil company has refined them many times at high and low temperature. Don’t worry.

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