Blend oil suitable for frying food

Abstract

The invention discloses blend oil suitable for frying food. The blend oil is prepared from the following raw materials in percentage by weight: 30%-40% of cottonseed oil, 30%-40% of rapeseed oil and 20%-30% of palm oil, wherein the cottonseed oil and the rapeseed oil are refined salad oil. The blend oil disclosed by the invention is low in erucic acid content, good in shortning performance, high in smoke point and suitable for frying food, and a proportion of the linoleic acid to the linolenic acid meets the edible oil health standards (about 4 to 1).

Description

technical field [0001] The invention relates to the field of edible oil, in particular to a blended oil suitable for frying food. Background technique [0002] Vegetable oil is deeply loved by consumers because it does not contain cholesterol, is rich in unsaturated fatty acids, and various vitamins. At present, people's edible oil is mainly vegetable oil, especially for making fried food, vegetable oil is the best choice. When making fried food, the oil temperature needs to reach a higher temperature, generally 180°C, in order to make the fried food crispy and refreshing. However, the higher oil temperature often makes the oily smoke in the pot everywhere, which is very inconvenient for cooking, and the fried food has a heavy oily smell. Contents of the invention [0003] The purpose of the present invention is to provide a kind of blending oil which has good shortening performance and high smoke point and is suitable for frying food. [0004] The present invention ta...

AI Technical Summary

Problems solved by technology

However, the higher oil temperature often makes the oily smoke in the pot everywhere, which is very inconvenient for cooking, and the fried food has a heavy oily smell.