How to keep the fritters warm? How to keep crisp just after cooking?

It is a concept obtained by grading according to the degree of oil refining. According to the degree of refining, oils and fats are generally divided into four grades: secondary oil, primary oil, advanced edible oil and salad oil. Secondary oil is only degummed oil, with dark color, large fume and high acid value. The first-grade oil is the product after degumming, deacidification and decoloration. Although it is better than secondary oil, its color is dark yellow and its oil fume is still large. Advanced edible oil is made by deodorizing and dewaxing two or more vegetable oils on the basis of first-class oil. Also called cooking oil, cooking oil or frying oil. It is characterized by light yellow color, low acid value and no smoke when heated to 200 degrees Celsius. Fried oil cakes and fried dough sticks are oil-free and cannot be frosted. Salad oil is lighter in color than high-grade edible oil, with less oil fume and almost no impurities. It is so pure that it won't smoke when heated to 220 degrees Celsius. This oil can be eaten directly with cold dishes. Salad oil can reduce the content of cholesterol in human serum. Not suitable for frying oil, but it can be used as edible oil. Blended oil is an oil product made of different fatty acids. It helps to improve the nutritional value or flavor of oil products.

Salad oil production:

1. The raw materials shipped by the big ship from abroad will be unloaded from the ship unloader and transported directly to the warehouse.

Store important raw materials in a huge warehouse. Through the control of computer system, raw materials will go through various manufacturing processes. . The first step in the manufacturing process is selection. Mainly remove metals and impurities such as wheat straw and bran.

3. Squeeze out about 2/3 of the oil from the raw materials through a continuous oil press. However, because the oil content of soybean is relatively low, it is directly extracted by heating.

4. After the first oil press, the remaining oil is extracted from the raw materials by a continuous oil press again, and then it is divided into oil and defatted meal.

5. The next step will be to enter the refining process. Oil (called crude oil) still contains impurities (water, lipids, free fatty acids, pigments, odorous components, etc. ). First, use centrifugal separation device to remove impurities, such as lipids and free fatty acids. 6. Remove pigmentation with activated clay. Then, by using the filter, the color of the oil becomes clean and transparent. 7. Adjust the temperature from 10℃ to 0℃, and then cool. Make the wax in the oil become solid, and then remove it with a continuous filter. 8. Steam is added into the deodorizing tower at high temperature and high vacuum to completely remove various odor components in the oil. Therefore, the refining process is completely completed. Transparent salad oil can be produced even at low temperature.

9. After strict quality inspection, put it in a bucket or plastic container. In order to bring fresh and delicious cooking oil to the family, Nissin Aoliyou applied the original patented manufacturing method to donated products. Because the oil is made in an environment that is not in contact with air (oxygen), the taste and freshness are kept in the original state until it is put into a container.

10, the oil residue produced in the process of making salad oil is not wasted. Among them, defatted soybeans are used for data and brewing food, and rapeseed meal is used for fertilizer and feed.