The intersection of dish and mouthfeel that cook stick oily the intersection of and shiny or underground drainage oil

The intersection of dish and mouthfeel that cook stick oily the intersection of and shiny or underground drainage oil
Recently, the public security organ cracks " oil of underground drainage " The case, more than 100 tons of edible oil discovering and seizing the oil of underground drainage and refining. The edible oil is indispensable in consumers' breakfast,lunch and dinner, a lot of people worry, how to distinguish oil of underground drainage and regular oil? Food institute's nutrition and food security of China Agricultural University are that associate professor Fan ZhiHong is pointed out, in fact besides oil of underground drainage, the oil, frying the oil for quite some time, so-called " tough oil " repeatedly in bucket of those swill ,Oil harmful to health. These oil not up to standard, the bad trade company can remove the miscellaneous flavor by means, bleach net, neutralize the acidity, microorganism even too can kill, but even so, they either can not become cooking oil qualified. She reminds consumers, if has eaten and feel the oil of the oily mouth should give it up. Buying the edible oil should select the regular supermarket, buy QS indicating, edible oil with the brand. Eat in the food and beverage shop, if feel oil oily mouth, the viscosity is very big, the hot water can not be rinsed, then will be careful. Because this proves oil has already been oxidized and got together, it is not the fresh oil, quality is not far from the oil of underground drainage. Careful when buying fried food and crisp fragrant millet cake. In addition, someone worries that unable to distinguish lard and underground drainage oil, Fan ZhiHong points out, " oil of underground drainage " Lie in with the difference of lard, solidify lard only because the temperature is low, so long as heat to the above, viscosity will drop rapidly, it is not too greasy to eat when it is hot. The oil heated repeatedly has already been oxidized and got together, the molecular weight is large, the viscosity is very high, the viscosity is unable to drop to the normal level after heating, eat and stick too oilily when it is hot, because the refracting light rate changes at the same time, the dish cooked is shiny shiningly. Reporter: Xia Wen

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