How is Sichuan rapeseed oil processed?

The traditional processing technology of 1. rapeseed oil is as follows:

1. One-time direct pressing process

Process flow: rapeseed-cleaning-softening-rolling-cooking-frying-pressing-crude oil-filtering-degreasing "

This process is not suitable for large-scale production because of its high residual oil, high processing temperature and poor quality of oil and cake.

2. Pre-pressing leaching process

Process flow: rapeseed-cleaning-softening-rolling-cooking-preloading-leaching.

This processing technology has the advantages of long process route, high investment cost, high processing temperature and poor quality of crude oil and meal.

3. Direct leaching process

Process flow: rapeseed-cleaning-softening-rolling-cooking-preloading-leaching rapeseed-rolling-granulation-leaching.

2. Modern oil-making technology of rapeseed

Modern oil-making technology of rapeseed mainly refers to "leaching after extrusion pretreatment" technology and "cold pressing technology of rapeseed"

Or wet extrusion, puffing, pretreatment, leaching and oil production.

Rapeseed oil is what we commonly call vegetable oil, also called rapeseed oil, coriander oil, rapeseed oil, sesame oil and mustard oil. It's edible oil squeezed from rapeseed. It is one of the main edible oils in China, mainly produced in the Yangtze River valley, southwest and northwest, and its output ranks first in the world.

Rapeseed oil is golden or brown in color and has a certain pungent smell, which is called "green taste" by the people. This smell is due to the fact that it contains a certain amount of glucosinolates, which are not contained in excellent varieties of rapeseed.