Longmian Camellia Oil [Anhui Tongcheng Specialty]

What is Longmian Camellia Oil? Authentic Anhui Tongcheng Specialty: Longmian Camellia Oil

Content Summary:Do you want to know what Longmian Camellia Oil is? This article is a detailed introduction to the local specialty of Tongcheng, Anhui Province - Longmian Camellia Oil. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Longmian Camellia Oil. The full text takes about 6 minutes to read, mainly including the basic introduction of Longmian Camellia Oil and its nutritional value? What are the product characteristics of Longmian camellia oil? The production method of Longmian camellia oil, the tasting and eating method of Longmian camellia oil, etc

Basic Introduction of Longmian Camellia Oil

Camellia oil, also known as oil tea seed oil or camellia oil, has the greatest advantage of being pure natural, pollution-free, and free of harmful substances to the human body such as erucic acid, cholesterol, and aflatoxin. It has a golden or light yellow color, pure quality, clear and transparent, fragrant aroma, and pure taste. The pure natural woody edible vegetable oil advocated and promoted by the Chinese government, as well as the health plant edible oil recommended by the International Food and Agriculture Organization

Longmian camellia oil has a golden or light yellow color, pure quality, clear and transparent, fragrant aroma, and pure taste

Production method of Longmian camellia oil

(1) Camellia oleifera seed storage: Camellia oleifera seeds are mainly collected by farmers themselves and purchased from Camellia oleifera tree bases. Camellia oleifera seeds need to be inspected, measured, dried, and cooled before storage, usually in a temperature environment of 0 ℃~30 ℃. The biochemical principle of plant seed ripening is utilized to promote the ripening of Camellia oleifera seeds. The proposed drying scale for Camellia oleifera seeds is 600t/d

(2) Pre treatment: Oil tea seeds that have been dried and stored in the warehouse are subjected to seed selection, cleaning and grading, peeling and separation for stone removal, and magnetic separation for iron removal. After pretreatment, the oil tea seeds are peeled, and the solid waste generated from peeling is mainly oil tea shells. After molting, separate the kernel and shell

(3) Cold pressing: Using a dedicated cold pressing machine, the pressing temperature is around 70 ℃~80 ℃ to avoid the darkening of tea seed oil color and loss of active ingredients caused by high temperature

(4) Oil residue separation: Crude oil generally contains 8% to 10% residue. Before entering the refining workshop, oil residue separation should be carried out quickly. The timely separation of oil residue will directly affect the acid value and color of crude oil. The longer the retention time, the higher the acid value and darker the color

Tasting and Eating Methods of Longmian Camellia Oil

(1) Cold Salad: Ordinary edible oil cannot be directly used for cold salad without heating to maturity, while wild tea oil can be directly used for cold salad of various meat and vegetable dishes without heating, and can also be used to make salad dressing. It has the characteristics of bright color, smooth taste, light and non greasy

(2) Hot Frying: Nutritional experts point out that the cooking method of "hot pot and cold oil" can ensure the correct color, aroma, taste, and nutrition of dishes. Stir fried food with wild tea oil does not turn black, is refreshing and delicious, and is not greasy

(III) Frying: When frying food, ordinary edible oil will produce peroxides at high temperatures, which are extremely harmful to the human body. Wild tea oil contains antioxidants (vitamin E), which can be fried continuously at 220 degrees Celsius for 20 hours without spoilage, producing trans fatty acids, and changing its quality. It is a more ideal and healthier cooking oil for frying and frying

(4) Baking: Applying a layer of wild tea oil before or during baking can keep the food fresh, fragrant, crispy, smooth, and not easily burnt

(5) Soup dishes: Add a spoonful of wild tea oil during or after cooking the soup to make it fresher and more delicious