Sanjiang Tea Oil [Guangxi Sanjiang Specialty]

What is Sanjiang tea oil? Authentic Sanjiang specialty in Guangxi: Sanjiang tea oil

Content summary:Do you want to know what Sanjiang tea oil is? This article is a detailed introduction to the Sanjiang specialty of Guangxi - Sanjiang tea oil. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Sanjiang tea oil. The full text takes about 11 minutes to read, mainly including the basic introduction of Sanjiang tea oil and its nutritional value? What are the product characteristics of Sanjiang tea oil? How to make Sanjiang tea oil and identify its authenticity? Tasting and eating methods of Sanjiang tea oil, etc.

Basic Introduction to Sanjiang Tea Oil

Sanjiang County is known as the "hometown of oil tea forests" and has the reputation of "Three Rivers of oil flowing under the sky". It has been recognized by the Ministry of Forestry as a national oil tea forest production base county. The area of oil tea forests in the county used to reach more than 750000 acres, and there are currently nearly 700000 acres. Sanjiang tea oil is a pure natural organic agricultural product that contains essential fatty acids and multiple vitamins for the human body. Its oleic acid content is over 90%, and it is used in medicine to assist in the treatment of hypertension, obesity, and other diseases. It has a unique flavor and rich nutrition, making it the best edible oil. Regular consumption can lower serum cholesterol, making it an ideal edible oil for patients with hypertension, cardiovascular disease, and fatty liver. Sanjiang tea oil is not only a treasure among edible oils, but also a natural cosmetic for people to moisturize their skin and care for their hair. Suitable for the catering industry, hotels, and home use, it is also a great gift for friends and family. What is the nutritional value of Sanjiang tea oil?

1. Pregnant women who consume tea oil during pregnancy can not only increase breast milk, but also be very beneficial for the normal development of the fetus.

Secondly, consuming tea oil for infants, young children, and children can promote qi circulation, facilitate bowel movements, reduce internal heat, and aid digestion, which is very helpful in promoting physical development such as bone and ilium.. Thirdly, consuming tea oil for the elderly can reduce internal heat, nourish the skin, improve eyesight, darken hair, and inhibit aging.

Fourthly, tea oil can also resist ultraviolet light, prevent sunburn and wrinkle removal. Yunnan is a famous tea producing area, and local women often use tea oil for combing their hair, rubbing their face, and washing their hair with tea seeds. Therefore, although it is located in a plateau area with strong ultraviolet light, it is strange that the skin of local women can remain white and delicate, while the skin of neighboring Xizang women is rough. What are the product characteristics of Sanjiang tea oil? Sanjiang tea oil has the characteristics of golden or light yellow color, pure quality, clear and transparent, fragrant aroma, and pure taste. Tea oil has good stability, long shelf life, high smoke point, high temperature resistance, good antioxidant properties, and is easy to digest and absorb.

The production method of Sanjiang tea oil

Oil extraction

Extracting tea oil from tea seeds is basically done by pressing. The traditional oil pressing tool in rural China is the wood press, which has high labor intensity and low oil yield. It will gradually be replaced by hydraulic presses and screw presses.

Before pressing, the tea seeds need to be crushed and steamed:

① Crushing: Remove the shell of the oil tea seeds. To avoid difficulty in hulling and excessive kernel crushing, the moisture content of the tea seeds must be controlled within 5% -6%. After hulling, they are processed into powder by a grinder.

. If a stone mill is used, it must be sieved several times during the rolling process to achieve fine and uniform rolling without coarse particles, resulting in a higher oil yield.

② Steaming and frying: The purpose of steaming and frying is to turn raw materials into clinker, deepen the color of the raw material, and put it in the most suitable state for oil separation and outflow. It is a key process before pressing. Traditional steaming and stir frying involves steaming in a wooden steamer and stir frying in an iron pot. The raw materials are first moistened with steam or water before stir frying, which is called "wet steaming stir frying"; Stir frying without wetting is called "dry steaming stir frying", and generally "wet steaming stir frying" is better. The moisture and temperature during steaming and frying vary depending on the type of machinery used. Using hydraulic press and wood press, the stir frying temperature is generally between 110-120 ℃, and the moisture content after steaming and frying is 7% -8%. The stir frying temperature of the spiral press is generally between 130-140 ℃, and the moisture content after steaming and frying is 3% -4%. How to distinguish the authenticity of Sanjiang tea oil?

Identification of tea oil: Sensory identification is not possible, and can only be identified through testing by professional institutions.

Based on several major indicators tested by the country, let me explain:

The lower the acid value, the better. Good quality enterprises are controlled within 0.15, while general enterprises are controlled within 1.0 (classified as fourth grade oil overseas). If the oil you purchase has a sour taste when rubbed open or heated in a pot, it indicates poor oil quality. Even if the heating temperature is over 200 degrees, high-quality oil cannot have a sour taste.

Peroxide value: The lower the value, the better. The lower the index, the lower the degree of oxidation.

Color: The country does not have high requirements for color, and in consumer misconceptions, people think that dark color is more authentic than oil. However, this is not the case. Good raw oil can be processed into colorless cosmetic oil, pharmaceutical oil, and high-end cold mixed edible tea oil. Generally speaking, dark color is likely to be processed from the extracted (leached) crude oil in the cake

Solvent residue: The solvent is the residue left after extracting oil from tea cakes. Without a doubt, a high content of solvent (n-hexane) is not good for health, so the national regulations are very strict. Japan and South Korea require a concentration of 10PPM (less than 10 parts per million) to be within 1PPM. If the oil you purchased has a pungent odor after being boiled, it is likely that this indicator exceeds the standard. Even if it is labeled as a pressing method, it may still be a counterfeit process. And such oil often has a darker color, which is a major characteristic.

Smoke point: The higher the smoke point, the higher the quality of the oil. Smoke point is the temperature at which the oil emits smoke during heating, which can be determined when the oil is put into the pot, especially when the heating temperature is high.

Tasting and Eating Methods of Sanjiang Tea 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. (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.

(V) Soup dishes: Add a spoonful of wild tea oil when or after cooking the soup to make it fresher and more delicious. Tea oil mixed with flour: consumed on an empty stomach, it can regulate gastrointestinal, diarrhea, and bowel movements. Tea oil fried eggs: Eating one per day can protect the throat, prevent stroke and high blood pressure.

Stir fried red cabbage with tea oil: it can prevent diabetes if eaten frequently, women's convulsions before and after childbirth, and postpartum belly lines.

Tea oil mixed with raw eggs: One tablespoon of tea oil mixed with raw eggs can relieve cough and moisten the throat.

Fry eggs in tea oil and add grass or cloves: The former method can regulate kidney discomfort without water vapor, while the latter can regulate kidney discomfort with water vapor.