Edible oil is not only used for people's diet, but also has a wide range of uses in food processing. At present, most farmers in rural areas grow oil crops, harvest seeds, and eat oil. The main oils are peanut oil. These machine oils are generally not refined and contain a lot of glaze, proteins, pigments and other variegated colors, deep colors, high moisture and impurities, easy to oxidize and intolerant storage, plus the reasons for the season, almost to the second year of storage On the market, the longer storage time aggravated the deterioration caused by automatic oxidation of fats, affected the taste of cooking fried foods and the quality of processed foods, and affected people's health. Here is a simple and easy-to-use self-pressed edible oil storage and preservation technology for reference.
1. Heating: After the collected oil is collected, put it into the pot for heating for half an hour. The temperature should not be too high, preferably around 70-80°C.
2. Add salt: add a small amount of clean salt in the hot oil, stir it thoroughly, and add 1% to 3% salt to the oil depending on the color depth of the oil and the amount of impurities. Slowly cool down and let stand for two days. It can be seen that there are more oily feet and impurities in the lower layer and the upper layer is cleared of oil.
3. Add preservatives: Add the compound edible oil preservative in the clear oil, generally add 10 grams into 8 grams of preservative. Before the preservative is added, dissolve with a small amount of alcohol, then add the oil and stir it to make it evenly dispersed.
4. Storage: The processed edible oil should be sealed and stored in a dry, cool, dark place. Stored containers should be dry, clean, free from leakage, damage, odor, rust, and other impurities, especially metal containers containing iron, copper, nickel, and lead. If you must use this type of container, you must apply non-toxic paint on the inner wall of the container. When using cooking oil, use a dry, clean oil scoop and seal it after use.
After the above treatment, the self-pressed cooking oil in the countryside can be preserved for more than half a year and remain fresh without deterioration.
1. Heating: After the collected oil is collected, put it into the pot for heating for half an hour. The temperature should not be too high, preferably around 70-80°C.
2. Add salt: add a small amount of clean salt in the hot oil, stir it thoroughly, and add 1% to 3% salt to the oil depending on the color depth of the oil and the amount of impurities. Slowly cool down and let stand for two days. It can be seen that there are more oily feet and impurities in the lower layer and the upper layer is cleared of oil.
3. Add preservatives: Add the compound edible oil preservative in the clear oil, generally add 10 grams into 8 grams of preservative. Before the preservative is added, dissolve with a small amount of alcohol, then add the oil and stir it to make it evenly dispersed.
4. Storage: The processed edible oil should be sealed and stored in a dry, cool, dark place. Stored containers should be dry, clean, free from leakage, damage, odor, rust, and other impurities, especially metal containers containing iron, copper, nickel, and lead. If you must use this type of container, you must apply non-toxic paint on the inner wall of the container. When using cooking oil, use a dry, clean oil scoop and seal it after use.
After the above treatment, the self-pressed cooking oil in the countryside can be preserved for more than half a year and remain fresh without deterioration.
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