Kitchen fumes, how they are generated

Pay attention to the oil in the stir-fry.

When stir-frying, be sure to stir-fry in fresh oil, and try not to use oil that has been fried or already heated. Because more fumes are produced when used oil is used to stir-fry vegetables, it will cause more serious harm to the person who cooks.

Pay attention to the way you stir-fry.

Try to avoid stir-frying, frying, and other cooking methods, which require extremely high temperatures, which will also produce a lot of fumes. Moreover, once the oil temperature exceeds 300 degrees, a large number of carcinogens will be produced.

Pay attention to the oil temperature. The most suitable time to put the oil pan in the stir-fry is when the oil temperature is about 8 years old, and putting the dish into cooking at this time will allow the cooking oil to cool down quickly, thus avoiding the situation that the oil temperature is too high.

The oil smoke emitted by our usual stir-fry is a large amount of thermal oxidative decomposition products produced by edible oil and food under high temperature conditions. When cooking, the grease is heated, when the temperature reaches the smoke point of edible oil 170, the blue smoke of initial decomposition appears, as the temperature continues to rise, the decomposition speed accelerates, when the temperature reaches 250, a large amount of oil smoke appears, accompanied by a pungent smell, and the particle size of oil smoke is in microns.