Leiyang Tea Oil [Hunan Leiyang Specialty]

What is Leiyang tea oil? Authentic Hunan Leiyang specialty: Leiyang tea oil

Content summary:Do you want to know what Leiyang tea oil is? This article is a detailed introduction to the special product of Leiyang, Hunan Province - Leiyang tea oil. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information on Leiyang tea oil. The full text takes about 6 minutes to read, mainly including the basic introduction of Leiyang tea oil and its nutritional value? How did the history of Leiyang tea oil come about? The production method of Leiyang tea oil, the tasting and eating method of Leiyang tea oil, etc

Basic Introduction to Leiyang Tea Oil

Tea seed oil, commonly known as tea oil or tea seed oil in Leiyang. As one of the specialties of Leiyang City, Hunan Province, it is known as the "Eastern Olive Oil" by Westerners. It is one of the oldest woody edible plant oils in China, with a cultivation history of over 2300 years

Mainly contains fatty oils (glycerides of oleic acid, stearic acid, etc.). The dual therapeutic function of tea oil in China is actually superior to olive oil. In addition to the similar fatty acid composition, oil characteristics, and nutritional components of the two oils, tea oil also contains specific physiological active substances such as tea polyphenols and theaflavins (also known as tea saponins) that olive oil does not have

1. The content of monounsaturated fatty acids exceeds that of olive oil, reaching up to 80%

2. The content of unsaturated fatty acids fully meets the international nutritional standards of the "Omega diet"

3. Rich in high levels of vitamin E, twice that of olive oil

4. Contains squalene and flavonoids, which have excellent anti-cancer and anti-inflammatory effects

5. Does not contain cholesterol, aflatoxin, or additives, and is not contaminated by any pesticides or fertilizers

Method of making Leiyang tea oil

1 Rough processing: harvesting → composting → sun drying → shelling → stir frying → grinding → steaming → pressing → filtering → tea oil

2 Precision processing: crude tea oil → deacidification → water washing → dehydration → decolorization → filtration → deodorization → winterization → filtration → refined tea oil → canning → capping → sealing → labeling → boxing → inspection → leaving the factory

Tasting and eating methods of Leiyang tea oil

1. Cold mixing

Ordinary edible oil cannot be directly used for cold mixing without heating, while wild tea oil can be directly used for cold mixing of various meat and vegetable dishes without heating, and can also be used to make salad dressings. It has the characteristics of bright color, smooth taste, light and non greasy

2. Hot Frying

Nutrition 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 Runxinye tea oil does not turn black, is refreshing and delicious, and is not greasy

3. 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 to make the soup fresher and more delicious

6. Steaming

Add a spoonful of wild tea oil before or after steaming to make steamed fish or eggs more fragrant and bright