Pork oil, soybean oil⋯⋯ Which oil is most suitable for frying? Don t just look at the smoke point, 3 key choices for high temperature resistant cooking oil

What oil is the best for stir-frying? What oil should be used for high-temperature cooking? Pork oil or sunflower oil... Which oil is suitable for frying? A good bottle of oil not only affects the flavor of the food, but also affects the health of the whole family. If you need to fry and stir-fry over high heat and stir-fry during cooking, you must choose oil with high smoke points and stable smoke. "Enjoy Health Network" organizes relevant knowledge about cooking oil, including the key to choosing cooking oil, which oil is the most suitable for high-temperature frying, etc., to help you choose oil without breaking into the wrong place!
There are thousands of edible oils, olive oil, avocado oil... How to choose edible oil? Each oil has its advantages and disadvantages, and it must be matched with a suitable cooking method to prevent the good oil from turning into bad oil. From the early self-made fried pork oil and chicken oil, the soybean salad oil commonly used in the 1990s, if divided into raw materials, can be divided into three categories: vegetable oil, animal oil and cream:
. Vegetable oils: sesame oil, olive oil, Inca fruit oil, aceta seed oil, coconut oil, bitter tea oil, soybean oil, black rice oil, canola oil, purple sour oil, sunflower oil, peanut oil, avocado oil
. Animal oil: pork oil, fish oil, butter
. Cream: Cream
High temperature resistant edible oil selection keyMany people are curious whether pig oil and canola oil can withstand high temperature? If you want to cook at high temperature, which oil should you use the most suitable one? In fact, each oil has its own characteristics. Generally, it is recommended to choose oil products with relatively stable structure and high smoke points, which is also relatively stable.
To find a suitable "high temperature-resistant cooking oil" you can use 3 keys:
. The smoke point is high. High content of phosphate and fatty acids
. Rich in antioxidants
Selection Key 1: High smoke pointsWhat are smoke points? "Smoking point" also refers to the minimum temperature at which the heated oil begins to produce smoke. The smoke points of each type of oil are different. As long as any oil reaches above the smoke points, it will begin to change and smoke, which means that the quality of the oil is changing rapidly. Oil smoke contains chemical substance "Acrolein", which is one of the main factors that cause lung cancer by smoking. Therefore, when the oil starts to smoke, it is best to turn the heat as quickly as possible to reduce the oil temperature in the pot and start cooking immediately.
The following are the list of common oil smoke spots. The smoke spots vary according to the source of each batch of seeds. From high to low, they are:
bitter tea oil: 200 degrees to 252 degreesolive oil: 230 degrees
sunflower oil: 227 degrees
cold pressure virgin olive oil: 190~207 degrees
virgin sesame oil: 177 degrees {210 degrees
pig oil: 188 degrees
soybean oil: 177 degrees
cream: 175 degrees}
Pumpkin seed oil: 160 degrees ~ 181 degrees
Chia seed oil: 107 degrees
Aquamarine oil: 107 degrees
Purple Su seed oil: 107 degrees
Select key 2: The ratio of fatty acids in oils can be divided into fatty acids and non-flourishing fatty acids according to the degree of "summarization". Generally speaking, the higher the degree of fatty acids, the better the tolerance to heat. Therefore, in addition to smoke points, the degree of fatty acids is another important reference indicator for high-temperature cooking.For example, can sunflower oil be fried at high temperature? Although sunflower oil has higher smoke rates than cold-pressure virgin olive oil, it contains polyvinyl and fatty acids, has a lower stability and is prone to carcinogens. On the contrary, olive oil with higher concentrations is more suitable for high-temperature cooking than sunflower oil. It should be noted that although oils with high degree of stability such as coconut oil, palm oil, butter, etc. have high stability, they have an impact on cardiovascular health, so you still need to pay attention to the dosage.
The following sort out the fatty acid content of common oils and provide reference for the public:
Antioxidants in oils are protective covers for fatty acids. When high temperatures destroy fatty acids, these antioxidants can help resist heat damage and reduce their impact on the fatty acid structure. For example, virgin olive oil is rich in olive polyphenols and vitamin E, which helps improve the heat resistance of oils and is suitable for high-temperature cooking.
What oil is most suitable for high temperature frying?Often people choose high-decreasing oil when cooking, and think that as long as it is below the smoke point, it is safe to fry and fry. In fact, smoke points only represent how much oil temperature can change rapidly. The degree of fatty acids and the amount of antioxidant elements will determine the tolerance of the oil, and are also important factors affecting the stability of oil heat.
Wang Sihen, a medical doctor at Changgeng Hospital of Linkou, supplemented his personal blog. In addition to considering the smoke points, fatty acid content, and antioxidants when cooking high temperatures, you also need to pay attention to the following two points:
Use high temperatures as little as possible, or shorten the time when food is connected to high temperatures, especially egg, custard, fish and meat.
If you want to eat healthy, high-temperature oils should be equipped with low sterol properties.
In summary, if you want to choose oil suitable for high temperature frying, it is recommended to choose cold-pressed virgin olive oil, high oleic sunflower oil, high oleic canola oil, and refined coconut oil. These oils are suitable for high temperature cooking.
【This article is authorized by uho Health Network, and the original publication website is available here】