Refined rapeseed oil
There are two types of rapeseed oil technology in China:
Pure pressing and hot pressing
Mainly based on hot pressing process
Rapeseed raw materials can be divided into two types
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Black rapeseed oil: Black and bright in color. Pour a layer of oil into a white plate. The color of the oil is yellow with green, and the flavor of lettuce seeds is strong.
Those with a medium degree of impurity removal and refining are called pure flavors.
Those with a low degree of impurity removal and refining are called strong-flavor types.
This type of rapeseed oil needs to be refined through high-temperature heating.
The rapeseed oil sold in the Chinese market is hot pressed.
Most of them have medium or above impurity removal and refined combustion.
The lettuce seed smell is smaller and the aroma is more pure.
But it still needs the process of refining.
However, the training time can be short.
In addition, rapeseed oil with a clear color and a very light rapeseed smell is a dissolution-type rapeseed oil.
These are highly refined rapeseed oils with impurities and colors removed.
Most product names are "canola oil".
The advantage is that the oil yield is almost twice that of the squeeze type.
Therefore, the price is announced. The disadvantage is that it has no flavor.
It's almost the same as salad oil.
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It is mainly used as raw material oil for cold dressing or making sauces and seasonings.
The salad oils sold on the market mainly include soybean salad oil, rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil.
raw material
Natural seed oil
Production process
1.
Heat the rapeseed oil in a pot over low heat until it is about 90% hot (265-275 degrees). Continue cooking for about 3-5 minutes. When the oil becomes lighter in color (also called white) and smokes, it is ready.
2. Remove from heat and allow to cool to obtain the refined rapeseed oil.
Technical key
1. Please be careful as the temperature of the cooked oil is extremely high.
2. Refined rapeseed oil deteriorates quickly and must be used immediately.
生菜籽油煉熟
在中國菜籽油工藝上分別有兩種:
纯壓榨和热壓榨
以热壓榨工藝為主
按菜籽原料可分為兩種
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黑菜籽油: 色澤黑亮, 倒一層油在白盤中,油色为黄中带绿,生菜籽味濃
去雜質及精煉程度中等的稱為純香型，
去雜質及精煉程度低的稱為濃香型。
這類菜籽油都需要經高溫加熱煉熟
中國市場售賣的菜籽油都是热壓榨工藝
多是去雜質及精燃程度中等以上,
生菜籽味更小, 香味更纯粹,
但仍需要煉熟的工序,
不過練制時間可維短。
另外顏色清透 、菜籽味極輕的菜籽油则屬于溶出式的菜籽油,
都是高度精煉，去雜質、去色的菜籽油，
多數商品名稱為 「芥花油」，
優點是出油率差不多是壓榨式的2倍，
因此價格便宣，缺點就是沒有風味，
跟色拉油差不多。
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主要用作涼拌或作醬、調味料的原料油。
市場上出售的色拉油主要有大豆色拉油、油菜籽色拉油、米糠色拉油、棉籽色拉油、葵花子色拉油和花生色拉油。
原料
生來籽油
製作流程
1.
生菜籽油入锅低火烧全约九成热（265-275度） 時，繼續燒制約3-5分鐘，當油色變淺（又稱為發白）冒青煙即熟
2, 離火晾凉即为煉熟菜籽油
技術關健
1. 因煉熟的油温極高, 請小心
2, 煉熟後的菜籽油劣化速度較快,須馬上使用
