How to make mature oil from raw oil: analysis of hot topics on the Internet and practical guide
Recently, discussions about cooking oil processing have been gaining momentum on social media and health forums, especially the topic of "how raw oil is converted into cooked oil", which has attracted widespread attention. This article will combine the hot content of the past 10 days to provide you with a detailed analysis of the maturation process of raw oil and provide structured data support.
1. The difference between raw oil and cooked oil
Raw oil refers to crude oil that has not been treated at high temperatures (such as rapeseed oil, peanut oil, etc.) and contains more impurities and moisture; cooked oil is oil that is heated to remove impurities and improve stability. Here are the key differences between the two:
| Comparative item | Raw oil | cooked oil |
|---|---|---|
| smoke point | Lower (about 160℃) | Higher (≥200℃) |
| shelf life | 3-6 months | More than 12 months |
| Cooking suitability | Easy to produce oily smoke | Suitable for high temperature frying |
2. Steps for making cooked oil (take rapeseed oil as an example)
Based on popular tutorials on Douyin, Xiaohongshu and other platforms, the following standardized processes are summarized:
| steps | Operational points | scientific principles |
|---|---|---|
| 1. Initial heating | Pour oil into the cold pan and heat over medium heat to 120°C | water evaporation stage |
| 2. Temperature control stage | Keep the oil temperature at 180°C for about 5 minutes | Break down fat-soluble impurities |
| 3. Cooling treatment | Cool naturally to 60°C and then filter | Avoid high temperature oxidation |
3. Hotly discussed data across the entire network
By analyzing Weibo, Baidu Index and other platforms (data statistics period: October 1-10, 2023):
| Platform | Related topic readings | core points of dispute |
|---|---|---|
| 120 million times | Traditional oil refining method vs modern technology | |
| Douyin | # cookedoilproduction 38 million views | Homemade safety |
| Zhihu | Popularity value 870,000 | degree of nutrient loss |
4. Expert advice and precautions
1.temperature control: Use a food thermometer to monitor and avoid exceeding the smoke point of the oil (for example, the smoke point of peanut oil is 230°C)
2.Container selection: Thick-bottomed stainless steel pots are recommended. Avoid using plastic or cookware with damaged coatings.
3.health tips: The Chinese Nutrition Society recommends that the daily intake of cooking oil should be controlled at 25-30 grams.
5. Comparison of maturation parameters of different oils
| oil | Optimal ripening temperature | time required | Color change characteristics |
|---|---|---|---|
| rapeseed oil | 180-190℃ | 8-10 minutes | dark yellow → amber |
| peanut oil | 170-180℃ | 6-8 minutes | light yellow → golden yellow |
| soybean oil | 160-170℃ | 10-12 minutes | light yellow → bright yellow |
Conclusion
Converting raw oil into cooked oil through scientific processing can not only improve cooking safety, but also extend the shelf life of oil. It is recommended that users choose treatment methods based on actual oil needs and strictly follow operating specifications. Recent hot discussions on the Internet show that more and more consumers are paying attention to the combination of traditional oil processing techniques and modern food science. This trend deserves continued attention.
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