Den specifikke rolle af spiselig olie

Varmeoverførselseffekt af olie
Makes dishes tender or crispy. In the cooking process, oil is widely used as a heat transfer medium. Due to the high ignition point of oil, it can speed up the cooking speed after heating, shorten the cooking time of food, and keep the raw materials tender. Proper control of heating time and oil temperature can also make dishes crispy and fragrant, so it is often used in stegte retter .
Forbedring af retternes farve
Oil can make dishes present a variety of different colors. For example, when making battered dishes, due to different oil temperatures, fried or pan-fried dishes can present different colors such as white, golden, and dark red. Oil can be 1 times higher than the temperature of water or steam, quickly dissipating the moisture on the surface and inside of the raw materials, and the oil molecules penetrate into the inside of the Råmaterialer, der får opvasken til at udsende en attraktiv aroma, og derved forbedre smagen af retterne . sesamolie har en mere speciel duft, der spiller en stor rolle i at forbedre smagen af retter og forbedre retternes kvalitet .
Forøg ernæringsindhold
Under tilberedningsprocessen trænger fedt ind i vævene i råmaterialerne, som ikke kun forbedrer opvaskens smag, men også supplerer ernæringsindholdet i visse fedtfattige retter, hvilket øger opvaskens kalorier, det vil sige ernæringsværdien .