How to filter clear restaurant cooking oil

Updated on Restaurant 2024-05-14
3 answers
  1. Anonymous users2024-01-23

    Upstairs is right, shortening is hydrogenated oil, which contains a lot of trans fatty acids, which can cause damage to the nerve cells of the developing child and the human brain. The oil that has been fried repeatedly contains various harmful polymers, so it is poisonous.

    However, the status quo is that the catering or food processing industry is inseparable from hydrogenated oil, and it is impossible and unrealistic to use the oil only once, so there are several ways to filter the oil for the landlord

    1) White gauze filtration.

    2) Slice the white radish and poke the hole and fry it in oil to absorb dirt and make the oil clear (take out the radish and wash it and reuse it).

    3) Put the egg shell in oil and stand without heating, and use calcium carbonate adsorption.

  2. Anonymous users2024-01-22

    Shortening is hydrogenated oil and contains a lot of trans fatty acids, which can cause damage to the nerve cells of the developing child and the human brain. The oil that has been fried repeatedly contains various harmful polymers, so it is poisonous.

    However, the status quo is that the catering or food processing industry is inseparable from hydrogenated oil, and it is impossible and unrealistic to use the oil only once, so there are several ways to filter the oil for the landlord

    1) White gauze filtration.

    2) Slice the white radish and poke the hole and fry it in oil to absorb dirt and make the oil clear (take out the radish and wash it and reuse it).

    3) Put the egg shell in oil and stand without heating, and use calcium carbonate adsorption.

  3. Anonymous users2024-01-21

    This kind of oil is not good to continue to eat, and the oil that has been fried several times will produce carcinogens, and it is not responsible for consumers to use such fried things

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