21/11/2022
☀️☀️Share a note on how to choose cold pressing and hot pressing.
When you don't know how to use cold pressing and hot pressing, you can first figure out the difference between cold pressing and hot pressing.
The following are:👇👇
Most of the vegetable oil we eat in our daily life is hot-pressed oil, which has a high oil yield and is easy to operate. Most oil mills use hot-pressed oil, that is, the oil is cleaned before pressing, and then subjected to high-temperature heat treatment after crushing to make the oil A series of internal changes occur, destroying the oil plant cells, promoting protein denaturation, reducing oil viscosity, etc., so as to be suitable for oil extraction and increase oil yield. High, so the crude oil must be refined before it can be eaten. At the same time, high-temperature oil extraction causes a great loss of biologically active substances in the oil during the pressing process, resulting in a waste of resources.
The cold-pressed oil machine has special characteristics, which avoids the adverse effects of traditional high-temperature oil processing and production. The natural flavor and color of the oil are retained in the finished cold-pressed product, and the biologically active substances in the oil are completely preserved. The original flavor of the cold-pressed oil is A choice for a healthy life, but most oils are not suitable for cold pressing. Take soybeans, peanuts, and sesame as examples. The beany smell in soybean oil, the spicy taste in high erucic acid rapeseed oil, and the gossypol toxin in cottonseed oil and aflatoxin in the deteriorated oil must be refined to remove, and the aroma of sesame oil and peanut oil must be obtained through hot pressing, and the raw materials of the cold press must be selected, otherwise due to the maturity of the raw materials Different and harmful substances contained in raw materials will have a serious impact on the quality of cold-pressed oil. Generally speaking, cold-pressed oil has a low smoke point and unstable water content, which is not conducive to long-term storage. Cold-pressed oil generally needs to be crushed The oil output can only increase, and sometimes it needs to be squeezed twice or squeezed three times.
Hot pressing can be squeezed in one pass. The oil needs to be fried in a wok before pressing. The cooked oil has a rich and attractive smell. You can solve this problem.
The color of the oil produced by the cold press is good and relatively light, but the oil is not fragrant and does not get angry. The cold press does not foam or silt the pot when pressing the material.
