1, soybean oil practice guidance, soybean oil contains more phospholipids. When cooking soup with fish bones or meat bones, adding appropriate amount of soybean oil can make a thick white soup, which is very attractive. However, the bean flavor of soybean oil is very strong, which often affects the taste of soup. If the soybean oil is heated and chopped green onion or pepper is added, the beany smell in soybean oil can be effectively removed, but the soup color will become darker.
2. Oil products have a certain shelf life. Do not eat oil that has been stored for too long. It can be directly used for cold mixing, but it is best to use it after heating. Reuse of oil heated at high temperature should be avoided. Soybean oil, commonly known as soybean salad oil, is one of the most commonly used edible oils. Soybean oil is squeezed from soybeans, including cold-pressed soybean oil and hot-pressed soybean oil. Cold-pressed soybean oil is light in color and raw beans are light in taste; Due to the high temperature treatment of raw materials, the hot-pressed soybean oil has high oil yield, dark color and strong flavor of raw beans. According to different processing procedures, it can be divided into coarse soybean oil, filtered soybean oil and refined soybean oil. Crude soybean oil is yellowish brown, and most refined soybean oil is pale yellow with high viscosity. If it is left in the air for a long time, an unstable film will form on the surface of soybean oil. Soybean oil has higher nutritional value than other oils. All of China likes it.
3. Advantages and disadvantages of soybean oil. Advantages: Nutritionists recommend that the daily intake ratio is 4:1~11,while the ratio of ω-6 fatty acids to ω-fatty acids in soybean oil is about 7: 1, which is close to the ratio of ω-6 fatty acids to ω-fatty acids in human milk, just between the most suitable ratios, and can ensure human nutrition. Among all kinds of edible vegetable oils, the ratio of omega-6 fatty acids to omega-fatty acids in the second kind of vegetable oils can reach this standard. Soybean oil is also rich in vitamin E, vitamin D and lecithin, which is very beneficial to human health. In addition, soybean oil is easily digested by human body, and the absorption rate is as high as 98%.
4. Disadvantages: The thermal stability of soybean oil is poor. Heating will produce more foam. The properties of unsaturated fatty acids in soybean oil are not stable enough. It is easy to oxidize and deteriorate, resulting in "beany smell". Deteriorated soybean oil is no longer suitable for eating. Suitable for people: people with cardiovascular and cerebrovascular diseases or hidden dangers of such diseases, students, middle-aged and elderly people. Vulnerable people: it is not advisable to cook and fry food at high temperature for a long time.