Nangong Sesame Oil [Hebei Nangong Specialty]

What is Nangong sesame oil? Authentic Hebei Nangong Specialty: Nangong Sesame Oil

Summary:Do you want to know what Nangong Sesame Oil is? This article is a specialized article that provides a detailed introduction to theHebei Nangong specialty - Nangong Sesame Oil. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Nangong Sesame Oil. The full text takes about 6 minutes to read, mainly including the basic introduction of Nangong Sesame Oil and its nutritional value? What are the product characteristics of Nangong sesame oil? How did the history of Nangong sesame oil come about? How to distinguish between genuine and fake Nangong sesame oil? Tasting and eating methods of Nangong sesame oil, etc

Basic introduction of Nangong sesame oil

Sesame oil, because it is taken from sesame seeds, is called "sesame oil". Due to the strong aromatic aroma of sesame oil produced by roasting sesame seeds, it is called "sesame oil" in northern China; In southern China, people call it "sesame oil". In order to show their love for sesame and sesame oil, people respectfully refer to sesame as the "Queen of Oil Crops" and sesame oil as the "King of Plant Oils"

Nangong Xiaomo sesame oil has the characteristics of transparent and clear jujube red color, rich aroma, and mellow oil quality. It is the top edible oil and can be regarded as an excellent cooking material. Sesame oil itself contains a natural antioxidant substance - sesamin, which has a strong aromatic aroma. During the production process of sesame oil, sesamin is not easily destroyed or lost at low temperatures, which has a natural antioxidant effect on sesame oil. Therefore, the shelf life and preservation period of sesame oil are relatively long

How did the history of Nangong sesame oil come about

The main production areas of fragrant oil in China are Henan and Hebei regions

The text in "Beitang Shuchao" quotes from the Jin Dynasty's "Book of Natural History" and says: "There is a method of making fermented black beans in foreign countries, which involves soaking the beans in bitter wine, making them extremely dry, steaming them with sesame oil, and then repeating the process three times before stopping." This is the earliest record of sesame oil being used in food, which dates back more than 1600 years

At first glance, pure sesame oil appears light red or red with a hint of yellow. If other oils are added, the color will be different. When mixed with rapeseed oil, it appears dark yellow, while when mixed with cottonseed oil, it appears black red. For products mixed with other vegetable oils, the water test method can also be used: use chopsticks to dip a drop of fragrant oil onto a calm water surface. Pure fragrant oil will appear as colorless and transparent thin oil droplets, while adulterated products will appear as thicker and smaller oil droplets

Second look at transparency: Generally, high-quality sesame oil has good transparency and no turbidity

Check for sediment: High quality products have no sediment or suspended solids, and have low viscosity

Check for layering phenomenon: Sesame oil is quite sensitive to temperature, so it may layer at lower temperatures. If there is layering at room temperature and no significant increase in viscosity at 0 ℃, and it does not solidify (according to national standards, it is qualified if it does not freeze when stored at 5.5 degrees Celsius during freezing tests), it is likely to be adulterated mixed oil. If there is no stratification at any temperature, it indicates that antifreeze additives have been added to the sesame oil

Five inspections: Carefully check the trademark, pay attention to the shelf life and factory period, and be particularly vigilant if there is no factory name, address, or quality standard code. Special attention should be paid to the raw materials or ingredients (especially in lowercase for preparation)

Tasting and eating methods of Nangong sesame oil

Pear shreds mixed with radish

Ingredients: 250g white radish, 100g pear, 3g ginger, 10g sesame oil, appropriate amount of refined salt, and a little MSG

Method: Peel and core the pear, cut it into shreds; Ginger, cut into small pieces; Carrots, cut into shreds, blanch in boiling water, drain and cool; Add shredded pear, shredded ginger, sesame oil, refined salt, and monosodium glutamate, and mix well