Common sense of life, 4 ways to distinguish oil, 5 ways to store oil
Release Time:2016-01-29
Edible oil is easily oxidized and rancid
Edible oil is one of the easily oxidized and rancid foods, especially when stored improperly, it will accelerate the oxidation rate. If the edible oil is stored on the balcony or conveniently placed next to the stove, light and high temperature will accelerate the oxidation and acidification of the edible oil; some families use metal containers to store the edible oil, and put it beside the stove, water will inevitably enter, among which metal ions and water molecules will accelerate the oxidation and acidification of the edible oil; some people will take repeatedly fried oil to save oil. To use, it is unknown that this repeated frying is also one of the important factors of oxidative rancidity of edible oil.
The harm of oxidative rancidity of edible oil is mainly caused by free radicals and peroxides. Free radicals have high reactivity, which can destroy human cells and cause damage to the body. There are two main harms of peroxides: one is that peroxides can damage the appearance and nutrition of food, and even produce mutant substances; the other is that peroxides can react with almost all substances in food, reducing food quality, high peroxides and carcinogenic substances. Ability.
4 tricks to distinguish oxidized rancid oil
The following four strategies are helpful to distinguish whether edible oil is oxidized and rancid.
Look: If the color of edible oil from the same barrel becomes darker, or if there is a flocculent substance in it, the edible oil has been oxidized.
Smell: Smell oil droplets after rubbing them on the finger belly quickly. If there is a salad smell, the oil is oxidized. If there is no rubbing, the salad smell can be smelled, indicating that the degree of oxidative rancidity is very high, and you must not eat it.
Taste: Oxygenated rancid oil often has a bitter taste. If one day found that it should not be bitter dishes, it is bitter to eat, indicating that the oil has been oxidized and rancid;
Stir-frying: There is not much fume in stir-frying vegetable at ordinary times. Without changing the oil, the fume suddenly becomes more. This is because the fume point of the oil decreases due to oxidative rancidity, so the increase of fume is also one of the signs of oxidative rancidity of edible oil.
If you have any of the above oils in your home, it is recommended not to continue to eat, after all, health is the most important.
5 Ways to Store Edible Oil
Since the oxidative rancidity of edible oil has so many hazards, how should we store it in peacetime? By doing the following five points, the risk of oil oxidation and rancidity will be minimized.
Buy buckets and change oil frequently
When purchasing, it is suggested to choose small packages of edible oil, which can shorten the storage time of edible oil and reduce the risk of oxidative rancidity. It is also convenient to change different cooking oils frequently to meet our needs for various fatty acids.
Glass pot, packed separately
When the cooking oil is bought home, it is poured into the glass oil kettle. The oil barrel is put in a cool place. The oil can be separated into the glass oil kettle whenever it is used. This can reduce the number of contacts between oil and air in the oil barrel.
Well sealed, far double
Oil barrels must be well sealed to avoid oxidative rancidity caused by poor sealing and excessive contact with oxygen, and should be far away from balconies and stoves to avoid light and high temperature of edible oil.
Far Metal, Avoid Water Drops
Do not choose metal containers to separate cooking oil. Some edible oils are packed directly in metal containers, which are not recommended for purchase. When storing edible oils, water should be avoided from entering the kettle as far as possible, so as not to provide convenient conditions for oxidative rancidity.
Fried oil, cautious repetition
When it is unavoidable, the frying oil is not recommended to be reused. After repeated high temperature cooking, the possibility of oxidative rancidity will be higher.
