1. Mellow fragrance and long retention period.

Squeezing soybean oil is a "physical squeezing method". The physical squeezing process is: crushing-steaming-squeezing to separate the oil from the oil: then the oil is hydrated and vacuum-filtered-purified to maintain the original taste of soybeans. The scent is mellow and the retention period is long, usually about 1-2 years, and the taste is very good.

2. No additives, no solvent residues and soap content.

Pure squeezed soybean oil uses a combination of modern technology and traditional technology to produce soybean oil without additives, which is a natural green food.

3. It has complete color, fragrance and taste, and retains the characteristics of various nutrients.

"Squeezed soybean oil" uses pure physical pressed oil, which retains the original taste of soybeans while only squeezing. The soybean cake has a high residual oil rate, low oil yield from the pressed oil, and high nutritional value. From the perspective of nutritional value, soybeans in Hailun area Rich in selenium, soybean oil contains palmitic acid 7-10%, stearic acid 2-5%, arachidic acid 1-3%, oleic acid 22-30%, linoleic acid 50-60, linoleic acid 5- 9%. Soybean oil has a good fatty acid composition. It is rich in linoleic acid, which can significantly reduce the serum cholesterol content and prevent cardiovascular diseases. Soybean also contains a lot of vitamin E, vitamin D and rich lecithin. , Is very beneficial to human health. In addition, the human digestion and absorption rate of soybean oil is as high as 98%, so soybean oil is also an excellent edible oil with high nutritional value.