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1、UnderstandingtheformationmechanismofoilgrimeinkitchenCookingoilinkitchenCookingoilisplant,animalorsyntheticfat.·Typesofcookingoilinclude:oliveoil,palmoil,soybeanoil,canolaoil(rapeseedoil),pumpkinseedoil,cornoil,sunfloweroil,saffloweroil,peanutoil,grapeseedoil,sesameo
2、il,arganoil,ricebranoilandothervegetableoils.(橄榄油、棕榈油、大豆油、加拿大菜油、南瓜籽油、玉米油、葵花籽油、红花油、花生油、葡萄籽油、芝麻油、坚果油、米糠油、其他植物油。)·Characteristicsofcookingoil:typicallyaliquid,althoughsomeoilsthatcontainsaturatedfat,suchascoconutoil,palmoilandpalmkerneloil,aresolidatroomtemperature.·Hea
3、tingoilchangesitscharacteristics.Oilsthatarehealthyatroomtemperaturecanbecomeunhealthywhenheatedabovecertaintemperatures.Whenchoosingacookingoil,itisimportanttomatchtheoil'sheattolerancewiththecookingmethod.[1]·Smokingpoint:油样加热至开始连续发蓝烟时的温度。Table1.Typesofcookingoils&
4、theircharacteristics[2,3]TypeofoilorfatSaturatedMonounsaturatedPolyunsaturatedSmokepointUsesAlmond8%66%26%221°C(430°F)Baking,sauces,flavoringAvocado12%74%14%271°C(520°F)Frying,sautéing,dippingoil,saladoilButter66%30%4%150°C(302°F)Cooking,baking,condiment,sauces,flavo
5、ringGhee,clarifiedbutter65%32%3%190–250°C(374–482°F)Deepfrying,cooking,sautéeing,condiment,flavoringCanolaoil6%62%32%204°C(399°F)Frying,baking,saladdressingsCoconutoil92%6%2%177°C(351°F)Commercialbakedgoods,candyandsweets,whippedtoppings,nondairycoffeecreamers,shorte
6、ningRicebranoil20%47%33%254°C(489°F)Cooking,frying,deepfrying,salads,dressings.Verycleanflavoured&palatable.Cornoil13%25%62%236°C(457°F)Frying,baking,saladdressings,margarine,shorteningCottonseedoil24%26%50%216°C(421°F)Margarine,shortening,saladdressings,commercially
7、friedproductsGrapeseedoil12%17%71%204°C(399°F)Cooking,saladdressings,margarineHempoil9%12%79%165°C(329°F)Cooking,saladdressings,...Lard41%47%2%138–201°C(280–394°F)Baking,fryingMargarine,hard80%14%6%150°C(302°F)Cooking,baking,condimentMustardoil13%60%21%254°C(489°F)Co
8、oking,frying,deepfrying,salads,dressings.Verycleanflavoured&palatable.Margarine,soft20%47%33%150–160°C(302–320°F)Cooking,baking,con