How to remove the fishy smell of soybean oil

The soybean odor of soybean oil can be removed by heating, adding spices, or mixing with other oils and fats. The beany smell mainly comes from the fat oxidase and phospholipid components in soybeans, which can be effectively improved by appropriate treatment.

1. Heating treatment

Heating soybean oil to around 160 degrees Celsius and holding for a few minutes can decompose volatile substances that produce a fishy odor. When heating, it is necessary to control the heat to avoid nutrient loss caused by high oil temperature, which is suitable for pre-treatment before cooking.

2. Adding spices

Add ginger slices, star anise, cinnamon and other spices to the oil and heat them together. The aromatic components in the spices can neutralize the bean smell. Note that spices need to be filtered and removed to avoid prolonged soaking that can affect oil quality.

3. Mixing other oils and fats

in a 1:1 ratio with lighter smelling oils such as peanut oil and corn oil can dilute the bean odor. Mixed fats are more suitable for cold dishes or low-temperature cooking, retaining more unsaturated fatty acids.

4. Activated Carbon Adsorption

Food grade activated carbon can be placed in oil and allowed to stand for 24 hours to adsorb odor molecules. After processing, it needs to be filtered with filter paper, which is suitable for deodorizing temperature sensitive cold pressed soybean oil.

5. Refrigeration precipitation

Seal the oil and refrigerate for 48 hours. Low temperature promotes the precipitation of fishy substances. Take the upper clear liquid and use it. This method can retain more nutrients, but the deodorization effect is relatively slow.

Daily storage of soybean oil should be kept away from light, sealed, and stored in a cool place to delay oxidation. Choosing products with a high degree of refinement can reduce the bean odor, and it is recommended to use them within three months after opening. When cooking, pairing heavy flavored ingredients such as onions and garlic can also mask residual odors, but high-temperature stir frying may exacerbate the volatilization of odors. If you are particularly sensitive to bean odor, you can prioritize using edible oil treated with deodorization technology.