Sunflower oil is present in the kitchen of each housewife. This product is used as a dressing for some dishes, is added to the dough, it is used for frying. He has a lot of natural vitamins. Not all people know that you can make sunflower oil at home, but this is real.

Make Sunflower Oil Tips

• Servings:20
• Time for preparing:120 minutes

Oil production equipment

Cooking this product often becomes a home business. To do this, select a separate room in which to place equipment.

Separator or Semevoyka. Required to separate the core from the peel. However, it is still done by hand.

Mixer. Helps to destroy the structure of the seed. As a last resort resort to the help of a mortar.

Metal baking tray. Used for roasting pre-treated seeds.

Press. Required to separate the oil and oilcake. Here is suitable press for pressing grape juice.

Filter. Cleans the oil from mechanical impurities, but this is not necessary.

For the preparation of this nutritious and delicious product you need high-quality raw materials, which consist of seeds of suitable for processing varieties and pure water. Then, if you want to make sunflower oil is not difficult.

The process of obtaining oil at home

In order to get this product, you need a minimum amount of equipment and careful implementation of all recommendations on the process itself.

1. Sort the seeds and select all the garbage from them. Attach patience, as it will have to be done manually.

2. Peel the kernels with a separator. If not, then do this work yourself.

3. Take the mixer and, alternately loading the raw materials there, start to crush the seeds until they begin to crumble.

4. Mint, which turned out in the process, pour over boiling water and spread on a baking sheet. Send him briefly in the oven, heated to 120 degrees.

5. The result is a cake and vegetable oil. The latter still needs to be pressed using the press.

6. Then let the product settle, so that all impurities lie on the bottom. It is used in this form or filtered, but it is more often done in production.

Now you can no longer wonder how to make sunflower oil. All technology is simple and straightforward. It must be remembered that it is better to store the product at a temperature of from +5 to +20 degrees and not to allow direct sunlight on it, otherwise it will run down.

Today we will talk about the most popular vegetable oil in our kitchens - sunflower, its beneficial properties and contraindications, types of sunflower oil, its use in the treatment of traditional medicine, cosmetology, discuss the composition and caloric content of the site, methods of its use and use.

Sunflower Brief

Sunflower  - annual plant with very large bright yellow flower baskets - inflorescences.

Each inflorescence can contain more than 1000 fruits - located in concentric spirals. Each seed is in a solid black shell.

The birthplace of sunflower is North and South America, and the Incas used it for useful properties 3000 years ago. The plant can be very tall and reach 2 meters, and the inflorescence have a diameter of 50 cm.

The composition of vegetable oil, calorie

Sunflower oil  - This is a very high-calorie product. The energy value is mainly provided by fatty acids, proteins and carbohydrates. Sunflower oil contains a very high percentage of linoleic acid (up to 75%) and a significant amount of vitamin E.

100 g of product contains:

• carbohydrates - 20.0 g;
• simple sugars - 2.62 g;
• fiber - 8.6 g;
• fat - 51.46 g;
• protein - 20.78 g;
• water - 4.7 g

The energy value of 584 kcal per 100 product.

In addition, sunflower oil contains the following nutrients - vitamins, minerals, saturated and unsaturated fatty acids, fats.

And if Omega 3 and Omega 6 oil from sunflower seeds can not boast much, but Omega 9 has a pretty decent 45%, and in the high-lined product it reaches 75%.

Types of sunflower oil

Sunflower oil is of several types:

• the first cold press - the best, luxury product, maximum benefit;
• refined;
• unrefined.

In turn, refined oil is:

• deodorized;
• frozen out

Unrefined sunflower oil  has a taste and smell, it is considered the most valuable and contains over 60% linoleic acid. When storing it, a precipitate is formed, consisting of very useful substances. And the more this sediment, the higher the healing properties of sunflower oil.

By color, unrefined vegetable oil can be either light or dark. The dark color of the product is due to over-roasted seeds, and therefore its medicinal and nutritional qualities are much lower.

Unrefined oil has the ability to quickly oxidize under the influence of light and temperature, and this leads to the formation of oxidation products - alcohols, aldehydes. These substances are very harmful to the body.

When removing various impurities from the product, refined oil. It has neither taste nor smell, it has less vitamins and its nutritional value is much inferior to the unrefined version.

Deodorized Sunflower Oil  is obtained by removing all the aromatic substances.

BUT frozen out  - it turns out under the influence of very low temperatures.

However, deodorized oil has its advantages. It can be stored for more than a year, because it is not afraid of light or heat. It is perfectly used for heat treatment in cooking, as well as for diet food.

Useful properties of sunflower oil, indications

In medicine

• One of the components of sunflower oil is vitamin E, also called tocopherol. It is an excellent antioxidant.

Its amount in this oil is five times more than. It fights free radicals and is able to protect cells from aging. 100 ml of sunflower product contains 35 mg of vitamin E, which corresponds to 280% of the recommended daily intake.

In addition, vitamin E is necessary for the proper functioning of the muscles and strengthen the immune system.

• Ascorbic acid is also a good antioxidant, which means the risk of cancer and heart disease is reduced.
• The high content of vitamins in oil: vitamins B6 (pyridoxine), B5 (pantothenic acid), B3 (niancin or) and folates - are useful for the proper activity of the nervous and digestive systems.
• There is also a significant amount of minerals such as iron, copper, zinc, phosphorus, magnesium and manganese.

Each of them contributes to the creation of the unique beneficial properties of sunflower oil, such as the ability to strengthen tissues and bones, help the bloodstream, produce hormones, balance the immune system and improve the functioning of the heart muscles.

• The richness of polyunsaturated and monounsaturated fatty acids allows good control of low density cholesterol (LDL), which leads to a reduced risk of atherosclerosis.

In cosmetics

Sunflower oil, besides its use in the food industry, is widely used in cosmetics.

It is considered a safe ingredient, has good moisturizing, nourishing and softening properties that make it suitable for inclusion in the compositions of cosmetic products.

However, for this purpose, only varieties with a high content of oleic acid, whose shelf life is high, are used.

Sunflower oil is used as an emollient in the production of soap, as well as conditioner in shampoos and other hair care products.

The product is rich in antioxidants, beautifully used against wrinkles, gives skin elasticity and helps prevent. Its antibacterial properties are useful in preventing acne.

Oil with a high content of linoleic acid is part of many body care products.

Contraindications sunflower oil, harm

This oil is made up of fatty acids, which are important for health, but in moderation.

• However, their excess with the abuse of the product can adversely affect people with overweight and obesity.
• This leads to an increase in sugar and insulin in the blood. Therefore, in the case of obesity, fat substitutes should be used.
• To accept, drink sunflower oil is not recommended as people with allergic reactions.

How to take sunflower oil inside

To this food tool has brought the maximum benefit to the body it is best taken on an empty stomach. Especially such sunflower medicine will suit anyone who wants to cope with constipation. Oil and just drink on an empty stomach, some dilute it with water or kefir.

If you have a problem with constipation, you can make a microclyster with the described oil for a quarter of an hour.

A dose of 10-20 g is ideal for meeting daily needs.

Oil can be taken separately (one teaspoon twice a day), or in combination with other products.

If you exceed this volume and drink a glass of oil, then a few hours in the toilet you are provided with, diarrhea, nausea, discomfort in the intestine.

Treatment by sucking oil - benefit and harm

One way to treat sunflower oil is to suck in your mouth.

This method is used to release the body from various toxic substances, bacteria, uric acid.

The essence of this method is as follows: take one tablespoon of sunflower oil in your mouth and suck, without swallowing about twenty minutes. Some sources insist on the exact figure in time - 24 minutes.

Resorbable in the mouth, the product must first become thick, and then liquid and white. It is in this fluid that all the harmful substances are found: decomposition products, toxic substances. But the most dangerous is uric acid. White liquid should be spit out and rinse the mouth well. If the spat out oil is yellow or white with splashes, it is considered to be poorly moved in the mouth, did not contain.

The benefits of this method for the body is huge:

• the metabolism is improved;
• cleared and;
• pass ;
• blood pressure goes down;
• decreases sore throat, inflammatory colds;
• diseases of the stomach and intestines are treated (but you shouldn’t start the procedure of cleansing with sunflower oil by sucking during exacerbations of diseases of the digestive system).

Fans of this method consider the method as almost a panacea, hoping to heal even oncopathology.

How to use the oil externally for face and hair

Sunflower oil can be beneficial for the skin of the hair and face.

• It can be used to restore the softness and shine of hair. Rubbing oil into the head gives a wonderful effect.
• Also, making a facial massage with the described substance can prevent acne.
• Oil is used as a compress for pain in the muscles.
• For dry skin, a mask is suitable: soak a cloth in warm sunflower oil and put it on your face. For normal skin, you can add honey, fruit juice, egg yolk to vegetable oil.

The healing properties of sunflower oil will manifest themselves in the treatment of angina in adults, in a ratio of 1: 1 with aloe juice they smear the sore throat.

The state will be relieved by rinsing and inflammation of the gums (2 tablespoons of oil, 1 tablespoon of sea salt).

Selection and proper storage of sunflower oil

Product offer in supermarkets is very diverse. Sometimes it's hard to choose. Therefore, you should pay attention to the grade, and it is a premium, higher and first grade. The quality of all oils is different.

Therefore, for use in the kitchen for frying, for salads or vegetable dishes, for making sauces you need to choose high-quality butter. In addition, you must look at the date of production of the product.

Refined oil stored a year without opening the package, after opening six months. And unrefined - 2-4 months. And it is better to pour into a glass bottle, better than dark glass.

Application in folk medicine sunflower oil

In folk medicine, sunflower oil can be used:

• with joint pain.

To do this, prepare a mixture of half a glass of oil and the same portion of vinegar and lubricate sore spots.

3 tbsp. spoons of butter beat until white. Separately whipped proteins 3 eggs. Then all the ingredients are combined and whip for another 15 minutes. This ointment lubricated burned places.

3 tbsp. spoons of this product are mixed with 1.ch. spoon of salt and rinse your mouth with this mixture.

Mix a quarter cup of ammonia and one tablespoon of sunflower oil. Apply daily to the heel.

A simple rinse with sunflower oil, with inflammation of the oral mucosa, has a refreshing and soothing effect and will quickly help restore the health of the oral cavity.

So we talked about the benefits of sunflower oil for the human body, methods of treatment for them, use for the purposes of rehabilitation and as a source of nutrition. Inclusion in the diet of a little oil rich in so many vitamins and minerals is good for the general well-being of the body.

Appearance of sunflower oil

Sunflower oil is widely used in Russia, it is used for frying and for dressing salads, for cosmetic purposes and not only. It has many properties: both useful and not so. Let's learn what sunflower oil is made of, how it is made and what effect it has on our body.

Sunflower oil is made from the seeds of sunflower oil varieties, such as oilseed sunflower. Roasted sunflower seeds are made of this kind, which are so much loved to husk grandmothers at the entrance.

Jerusalem artichoke - enters into the genus of sunflower and its second name is sunflower tuberiferous.

Sunflower seeds

How to make sunflower oil

The world leader in the production of sunflower oil is Ukraine, which in 2016 produced more than 5 million tons of oil, followed by Russia with a volume of more than 2 million tons.

Sunflower oil is made at oil extraction plants (OEPs). The production of sunflower oil consists of several stages:

1. Cleaning seeds from debris and husk (husk)
2. The core is passed through the rolls for grinding (the resulting mass is called "mint"), and then sent to the pressing section.
3. Before you get into the press, mints fried in braziers. After heat treatment, the mint is squeezed out, and the resulting oil (cold pressed oil) is sent to settle.
     The remaining mass with an oil content of up to 22%, which is called pulp, is sent to the oil extraction shop, where it is squeezed to an oil content of not more than 9% (the resulting mass is called cake).
4. The remaining oil from the cake is obtained using organic solvents (often extraction gasoline - NEFRAS). After this process, which is called extraction, oil is obtained in a solvent (miscella) and a defatted residue of sunflower seeds (meal). Meal is a very good feed for livestock, poultry and fish, because may contain up to 41% protein in its composition.
5. Oil refining, oil refining or refining methods used in oil extraction plants:
   • upholding
   • centrifuging
   • filtering
   • sulphate and alkali refining
   • hydration
   • whitening
   • deodorization
   • freezing (cooling oil to 10-12 ° C, as a result, wax crystals are formed, which are filtered out)

Sunflower oil benefits and harm

Sunflower oil is very common in Russia, not for nothing, we are in 2nd place in the production of this oil. But as you know, any product can bring our body not only harm, but also benefit. The harm or benefit of sunflower oil often depends not on whether it is cleaned or not, but on how it is stored, how often and under what conditions it is used.

Harm and benefits of unrefined oil

Unrefined (unrefined) sunflower oil is considered to be much more beneficial than refined, because it is produced by pressing (cold or hot) and filtering.

Appearance of unrefined sunflower oil

With cold-pressed oil is not subjected to additional processing after filtering, therefore, its color is usually dark, and the smell is bright and saturated, there may be a slight sediment.

During hot pressing, before pressing, the seeds heat up, and after pressing, additional physical methods of purifying unrefined oil can be used (using centrifuges or freezing). The use of chemistry is not allowed.

The benefits of unrefined oil in its rich composition are saturated and unsaturated fatty acids, especially polyunsaturated linoleic acid. It contains vitamins A, E, D, group B. The best use of unrefined sunflower oil is salad dressing.

Damage to unrefined sunflower oil can occur if it is used during frying. Since, at high temperatures, unrefined oil not only loses all its beneficial properties, but becomes harmful to the human body.

Harm and benefits of refined sunflower oil

Refined sunflower oil is obtained by adding to the cake (sunflower seeds after pressing with an oil content of up to 9%) organic solvents (NEFRAS). The resulting solution (oil with solvent) is extracted in an extractor to separate the oil. Then the resulting oil is refined, depriving him of smell and taste.

Appearance of refined sunflower oil

The benefits of refined sunflower oil have been little studied, because after the refining of useful elements in its composition remains extremely small. But, unlike crude oil, it can be used for frying.

The harm of refined sunflower oil can only be caused by its abuse, in itself such oil is not harmful if it is used in reasonable quantities.

On packages of sunflower oil it is often written: "Without cholesterol," but in principle, any vegetable oil cannot contain cholesterolbecause animal cholesterol!

The inscription on sunflower oil about the absence of cholesterol

Application of sunflower oil

The main use of sunflower oil is in cooking. It is used for frying, for filling most salads, in the production of margarine, canned food.

It depends on the quality of sunflower seeds for processing, terms and conditions of storage of seeds before squeezing. The main quality characteristics for sunflower seeds are oil content, humidity, ripening period. Oil content depends on the sunflower variety and on how warm and sunny the summer has stood out. The higher the oil content of the seeds, the greater the oil yield. The optimum moisture content of sunflower seeds for processing is 6%. Too wet seeds and stored poorly and heavier. The term of ripening in our climatic conditions is a very important factor indirectly affecting the price. Peak production and supply of finished vegetable oil - October - December. And the peak of demand is the end of summer - the beginning of autumn. Accordingly, the earlier the raw material is received, the faster the finished product will go to the consumer. In addition, the seeds should be well cleaned, the content of garbage should not exceed 1%, and the broken grain - 3%. Before processing, additional cleaning, drying, collapsing (destruction) of the seed peel and its separation from the kernel are carried out. Then the seeds are crushed, it turns out mint or pulp.

Spin (production) of sunflower oil. get 2 methods - pressing or extraction. Spin oil - a more environmentally friendly way. Although the yield of oil, of course, is smaller. As a rule, before pressing the mint is heated at 100-110 ° C in braziers, simultaneously mixing and moistening. Then roasted mint squeeze in screw presses. The completeness of the extraction of vegetable oil depends on the pressure, viscosity and density of the oil, the thickness of the layer of minty, the duration of the extraction and other factors. The characteristic taste of the oil after hot pressing resembles roasted sunflower seeds. Hot pressed oils are more intensely colored and flavored due to decomposition products, which are formed during heating. And cold-pressed sunflower oil is obtained from the mint without warming up. The advantage of this oil is the preservation in it of most of the nutrients: antioxidants, vitamins, lecithin. Negative point - such a product can not be stored for a long time, quickly becomes cloudy and goes rancid. The cake remaining after pressing the oil can be extracted or used in animal husbandry. , obtained by pressing, called "raw", because after pressing it only defend and filter. This product has a high taste and nutritional properties.

Extraction of sunflower oil.   the extraction method involves the use of organic solvents (most often extraction gasoline) and is carried out in special devices - extractors. During the extraction process, miscella is obtained - a solution of an oil in a solvent and a non-fat solid residue - meal. From miscella and meal the solvent is distilled off in distillers and screw evaporators. The finished oil is settled, filtered and further processed. Extraction method of extracting oils is more economical, as it allows you to extract the fat from raw materials - up to 99%.

Sunflower oil refining. The oil subjected to refining practically has no color, taste, smell. This oil is also called impersonal. Its nutritional value is determined only by the presence of essential fatty acids (mainly linoleic and linolenic), also called vitamin F. This vitamin is responsible for the synthesis of hormones, the maintenance of immunity. It gives stability and elasticity to blood vessels, reduces the body's sensitivity to the action of ultraviolet rays and radioactive radiation, regulates the contraction of smooth muscles, and performs many more vital functions. In the production of vegetable oil, there are several stages of refining.

The first stage of refining.   Disposal of mechanical impurities - sedimentation, filtration and centrifugation, after which goes on sale as unrefined goods.

The second stage of refining.   Phosphatide removal or hydration - treatment with a small amount of hot water - up to 70 ° C. As a result, protein and mucous substances, which can lead to rapid deterioration of the oil, swell, precipitate and are removed. Neutralization is the effect on the heated oil with a base (alkali). At this stage, free fatty acids are removed, which is a catalyst for oxidation and cause smoke during frying. Also at the neutralization stage, heavy metals and pesticides are removed. Unrefined oil has a slightly lower biological value than the crude one, since part of the phosphatides is removed during hydration, but it is stored longer. Such processing makes the vegetable oil transparent, after which it is called product hydrated.

The third stage of refining.   Removal of free fatty acids. With excessive content of these acids, vegetable oil has an unpleasant taste. The past these three stages are called already refined, undeodorized.

The fourth stage of refining.   Bleaching - processing oil adsorbents of organic origin (most often with special clays), absorbing coloring components, after which the fat is lightened. Pigments pass into seed oil and also threaten with the oxidation of the finished product. After bleaching, no pigments, including carotenoids, remain in the oil, and it becomes light straw.

The fifth step of refining. Deodorization - removal of aromatic substances by exposure to hot dry steam at a temperature of 170-230 ° C under vacuum conditions. During this process, odorous substances are destroyed that lead to oxidation. Removal of the above, undesirable impurities leads to the possibility of increasing the shelf life of the oil.

The sixth step of refining.   Freezing - removing wax. All seeds are covered with wax, it is a kind of protection from natural factors. Waxes give the oil turbidity, especially when sold on the street during the cold period of the year and thereby spoil its presentation. In the process of freezing the oil is colorless. Having passed all stages, and becomes impersonal. Margarine and cooking oils are made from such a product, used in canning. Therefore, it should not have a specific taste or smell, so as not to disturb the overall taste of the product.

On the counters gets the following products: Refined non-deodorized oil   - outwardly transparent, but with a characteristic smell and color. Refined deodorized oil  - transparent, light yellow, odorless and tasteless seeds. Unrefined oil   - darker than bleached, maybe with a sediment or a suspension, but nevertheless it passed filtering and, of course, retained the smell that we all know from childhood.

Bottling of sunflower oil.   has limited shelf life. The shelf life of oil packaged in bottles is 4 months for unrefined and 6 months for refined oil. For draft oil - up to 3 months. By purchasing and according to GOST, you are insured against trouble: unexpected oil spills in your bag, purchases of low-quality goods, etc. The bottled oil contains on the container all the necessary information about the product, and hygienically cleaner. Modern production technologies of packaged sunflower oil virtually eliminate manual labor. Everything is done on an automated line - quickly, efficiently, accurately. The plastic from which the container is blown is durable, lightweight and environmentally friendly. The bottles are sealed hermetically, the shape of the container is optimized for the clients' requests, and also has convenient recesses, a relief surface that does not allow the container to slide in the hand.

Types of sunflower oil

Crude sunflower oil (first spin) - oil, which is subjected only to filtration, so it is the most useful. Phosphatides, tocopherols, sterols and other biologically valuable components are fully preserved in it. It has a pleasant smell and taste, but it cannot be stored for a long time, it quickly becomes cloudy and goes rancid.

Not   - cleaned mechanically without additional processing. The oil has a rich dark yellow color, a pronounced taste and smell of seeds. happens higher, first and second grades. The highest and first varieties have a specific taste and smell peculiar to sunflower oil, without foreign smells, taste and bitterness. In the second-grade oil, a slightly musty smell and a touch of light bitterness are allowed, there may be sediment. Unrefined oil is partially purified - defend, filter, hydrate and neutralize. In the unrefined oil preserved nutrients and vitamins: phospholipids, vitamins E, F and carotene.
  Unrefined sunflower oil is ideal for making salads and cold dishes, and is also used to make dough.

Hydrated Sunflower Oil   - obtained by mechanical cleaning and hydration. For this, hot water (70 ° C) is passed through the oil heated to 60 ° C in a spray state. Protein and mucous substances precipitate, and the product is separated. The oil, unlike the unrefined one, has a less pronounced taste and smell, less intense coloration, without turbidity and sludge. Hydrated oil, as well as unrefined, is produced in higher, first and second grades.

Refined sunflower oil   - transparent, without sediment, has a color of low intensity, quite pronounced taste and smell. Refining - is the stage of production of vegetable oil, which is the purification of vegetable oil from various contaminants. it is processed by alkali, free fatty acids, phospholipids are removed from it; the product is exfoliated, the purified vegetable oil rises and separates from the sediment. Then the vegetable oil is bleached. Biologically, refined oil is less valuable because it contains less tocopherols and does not contain phosphatides.

Refined deodorized sunflower oil obtained by exposure to water vapor under vacuum. During this process, all aromatic substances that can lead to premature oil damage are destroyed. Sunflower oil are brand "P" and "D". By itself, the brand D implies that sunflower oil refined deodorized. The oil of this brand is intended for the production of baby food and diet. In terms of physico-chemical parameters, it differs from grade P in acid number. For oil grade D, it should be no more than 0.4 mgKOH / g, and for oil grade P, the norm is no more than 0.6 mgKOH / g.

Frozen sunflower oil   receive as a result of removal from sunflower oil of natural wax-like substances (wax). These waxes give the sunflower oil turbidity. If the oil was subjected to "freezing", then its name is supplemented with the word "frozen." in home cooking it is used for frying and stewing. Since it does not give products additional smell, it is perfect for deep-frying. Margarine and cooking fats are also produced from refined sunflower oil. Refined sunflower oil is used in the manufacture of canned food, as well as in soap manufacture and paint and varnish industry.

Refined or unrefined?

For the full nutrition of the whole family, both are necessary.

Unrefined oil  has a specific pleasant smell and forms a precipitate during storage. Unrefined is a natural product, it preserves all the natural components necessary for the human body - vitamins A, D, E, tocopherols and other biologically active substances, so it can and should be used in its “raw” form. It is best to add unrefined in salads, cooked stew or boiled food. But frying in unrefined sunflower oil is not recommended, because in the process of heating, it loses all its wonderful properties.

Refined sunflower oil  - transparent, golden or light yellow. When stored there is no sediment. It is great for baking and frying: does not foam and does not "shoot" in the pan, does not have a strong smell and bitter taste.

Storage conditions

All vegetable oils have three enemies: light, oxygen and heat. Therefore, it is necessary to store oils in a dark place in tightly closed containers, since its many useful properties are lost in the light. The optimal storage temperature is from + 8 ° to + 20 ° С. must be protected from contact with water and metals. Unrefined, so-called homemade, oil should be stored not only in a dark, but also in a cool place, for example, in a refrigerator.

Crude oil is stored for 4 months, refined - 6 months. Some housewives, for better preservation, put some salt in the oil and put some purely washed and dried beans into it.

What not to do with oil

1. Pour oil on a hot skillet.  All fats spontaneously ignite under the action of high temperature. And the temperature of the heated pan can easily exceed 3000C!

2. Leave the oil unattended.  Never leave to warm up if you do not follow him, because possible spontaneous ignition of the oil! And yet, if suddenly your oil ignites, then no panic: quickly cover it with a damp cloth (an apron of a coarse canvas, etc.) and in no case pour water on it to put out !!

3. Stir fry in hot oil.  Any hot oil will fire and will always spoil the taste of the product you are cooking.

4. Keep the oil in the light.  Light provokes oxidative processes in oil and destroys beneficial substances in it. Unrefined oil quickly loses its color (pigments that are in the oil, are destroyed) and become rancid. Refined oil also “fades” and, although this does not critically affect the quality of the oil, it is still worth keeping it in a place protected from light.

5. In the manufacture of dishes from minced meat amount of fluid  (milk, water, mayonnaise) added to mince should not exceed 10% by weight of meat. Excess liquid with juice during frying resulting from the product is collected in a condensed form in a pan, and also provokes the "firing" of your oil.

6. Dry the meat before grilling it.  (wrapped in paper napkin), because moisture in the meat (often not completely unfrozen) gets into the oil and the oil begins to "shoot" and smoke.

7. Wash sliced ​​raw potatoes thoroughly with cold water before frying.to remove starch grains from the surface, otherwise the slices stick together during frying and can even stick to the bottom, and also dry (for example, with a paper towel) - this will accelerate the formation of a crust, the oil will not splash, the pieces will even roast.

8. Use as food after its expiry date.  Over time, oxides are formed in it that disrupt the metabolism in the body.

9. Re-use oil after frying.  When heated, it forms toxic compounds that have mutagenic and carcinogenic effects. But the useful components in it does not remain at all.

Vitamins and healing properties of sunflower oil

  - One of the best types of vegetable fat. Due to its composition, it has the highest energy consumption, since when burning 1 g of fat, 9 kcal of heat is released, while when burning 1 g of protein or carbohydrates, it is only 4 kcal. The created energy reserve (within reasonable limits) allows the body to endure adverse conditions, especially cold and disease. - A product that is not inferior in calories to animal fats. So, is 899 kcal / 100 g, and cream - 737 kcal / 100 g. In addition, the digestibility of sunflower oil 95-98%. But one of the most important reasons that we all just need to use is that it is a unique source of a whole complex of biologically active substances.

Vitamin E (tocopherol) called anti-sterile vitamin, as it is necessary for the normal process of reproduction. The lack of this substance () leads to a degenerative change in spermatozoa in men, and women lose the ability to carry the fetus normally. It also neutralizes oxidative reactions in the body and is one of the main antioxidants, and natural ones. It is of great importance in the prevention of atherosclerosis, muscular dystrophy and tumors. Vitamin E improves memory because it blocks the production of free radicals that cause aging of the body. No wonder it is also called the “vitamin of youth”, because its deficiency in the body will immediately affect the condition of hair, nails and skin. Thanks to vitamin E, blood circulation is improved: blood clotting is reduced, blood clots are prevented. And the strengthening effect of vitamin E on immunity is beyond any doubt: it is thanks to tocopherol that our body is able to withstand various viruses and infections. And here are some more important functions of this vitamin: to help lower blood pressure, prevent inflammatory processes and prevent the development of cataracts. In addition, vitamin E, contributing to the development of physical strength, is necessary for those who lead an active lifestyle and play sports. An adult needs an average of 10-25 mg per day of vitamin E. The highest dosage is used by athletes, pregnant women and nursing. 100 g of sunflower oil contains up to 50 mg of this vitamin! Do not forget, by the way, that natural vitamin E is better absorbed by the body than the pharmacy.

Vitamin F (polyunsaturated fatty acids: linoleic, linolenic)   - a vital complex of biologically active substances, which is not synthesized in the human body and should regularly come with sunflower oil - a rich source of vitamin F. It is responsible for the synthesis of hormones, the maintenance of immunity and cell regeneration. The best ally in the fight against atherosclerosis is not found.

Description of the stages of production of vegetable oil.

Very often the question arises - what is the difference between non-refined cold-pressed oil and the many refined oils that are customary to many, which is sold on store shelves. In order to answer this question,   Let us consider in detail the process of production and its varieties.

Seed processing. The quality of sunflower oil depends on the quality of sunflower seeds for processing, terms and conditions of storage of seeds before squeezing. The main quality characteristics for sunflower seeds are oil content, humidity, ripening period. Oil content depends on the sunflower variety and on how warm and sunny the summer has stood out. The higher the oil content of the seeds, the greater the oil yield. The optimum moisture content of sunflower seeds for processing is 6%. Too wet seeds and stored poorly and heavier. The ripening period in our climatic conditions is a very important factor indirectly influencing the price of sunflower oil. Peak production and supply of finished vegetable oil - October - December. And the peak of demand is the end of summer - the beginning of autumn. Accordingly, the earlier the raw material is received, the faster the finished product will go to the consumer. In addition, the seeds should be well cleaned, the content of garbage should not exceed 1%, and the broken grain - 3%. Before processing, additional cleaning, drying, collapsing (destruction) of the seed peel and its separation from the kernel are carried out. Then the seeds are crushed, it turns out mint or pulp.

Spin (production) of sunflower oil. Vegetable oil from the mint of sunflower seeds is obtained by 2 methods - pressing or extraction. Spin oil - a more environmentally friendly way. Although the oil yield is, of course, much less and does not exceed 30%. As a rule, before pressing the mint is heated at 100-110 ° C in braziers, simultaneously mixing and moistening. Then roasted mint squeeze in screw presses. The completeness of the extraction of vegetable oil depends on the pressure, viscosity and density of the oil, the thickness of the layer of minty, the duration of the extraction and other factors. The characteristic taste of the oil after hot pressing resembles roasted sunflower seeds. Hot pressed oils are more intensely colored and flavored due to decomposition products, which are formed during heating. BUT cold pressed sunflower oil receive from a mint without warming up. The advantage of this oil is the preservation in it of most of the nutrients: antioxidants, vitamins, lecithin. Negative point - such a product can not be stored for a long time, quickly becomes cloudy and goes rancid. The cake remaining after pressing the oil can be extracted or used in animal husbandry. Sunflower oil, obtained by pressing, is called raw, because after pressing it is only settled and filtered. This product has a high taste and nutritional properties.

Extraction of sunflower oil. The production of sunflower oil by the extraction method involves the use of organic solvents (most often extraction gasoline) and is carried out in special devices - extractors. During the extraction process, miscella is obtained - a solution of an oil in a solvent and a non-fat solid residue - meal. From miscella and meal the solvent is distilled off in distillers and screw evaporators. The finished oil is settled, filtered and further processed. Extraction method of extracting oils is more economical, as it allows you to extract the fat from raw materials - up to 99%.

Sunflower oil refining. The oil subjected to refining practically has no color, taste, smell. This oil is also called impersonal. Its nutritional value is determined only by the minimum presence of essential fatty acids (mainly linoleic and linolenic), also called vitamin F. This vitamin is responsible for the synthesis of hormones, the maintenance of immunity. It gives stability and elasticity to blood vessels, reduces the body's sensitivity to the action of ultraviolet rays and radioactive radiation, regulates the contraction of smooth muscles, and performs many more vital functions. In the production of vegetable oil, there are several stages of refining.

The first stage of refining. Disposal of mechanical impurities - sedimentation, filtration and centrifugation, after which the vegetable oil goes on sale as unrefined commodity.

The second stage of refining. Phosphatide removal or hydration - treatment with a small amount of hot water - up to 70 ° C. As a result, protein and mucous substances, which can lead to rapid deterioration of the oil, swell, precipitate and are removed. Neutralization is the effect on the heated oil with a base (alkali). At this stage, free fatty acids are removed, which is a catalyst for oxidation and cause smoke during frying. Also at the neutralization stage, heavy metals and pesticides are removed. Unrefined oil has a slightly lower biological value than the crude one, since part of the phosphatides is removed during hydration, but it is stored longer. Such processing makes the vegetable oil transparent, after which it is called product hydrated.

The third stage of refining. Removal of free fatty acids. With excessive content of these acids, vegetable oil has an unpleasant taste. Past these three stages of vegetable oil is already refined, undeodorized.

The fourth stage of refining. Bleaching - processing oil adsorbents of organic origin (most often with special clays), absorbing coloring components, after which the fat is lightened. Pigments pass into seed oil and also threaten with the oxidation of the finished product. After bleaching, no pigments, including carotenoids, remain in the oil, and it becomes light straw.

The fifth step of refining. Deodorization - removal of aromatic substances by exposure to sunflower oil with hot dry steam at a temperature of 170-230 ° C under vacuum conditions. During this process, odorous substances are destroyed that lead to oxidation. Removal of the above, undesirable impurities leads to the possibility of increasing the shelf life of the oil.

The sixth step of refining. Freezing - removing wax. All seeds are covered with wax, it is a kind of protection from natural factors. Waxes give the oil turbidity, especially when sold on the street during the cold period of the year and thereby spoil its presentation. In the process of freezing the oil is colorless. After all the stages, the vegetable oil becomes impersonal. Margarine, mayonnaise, cooking fats are made from this product, used in canning. Therefore, it should not have a specific taste or smell, so as not to disturb the overall taste of the product.

Sunflower oil enters the shelves like the following products: Refined non-deodorized oil is transparent in appearance but with a characteristic odor and color. Refined deodorized oil - transparent, light yellow, odorless and tasteless seeds. Unrefined oil  - darker than bleached, maybe with a sediment or a suspension, but nevertheless it passed filtering and, of course, retained the smell that we all know from childhood.