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【動新聞】《蘋果》實測　再製油炒菜臭臭的
Sep 6th 2014, 22:37

餿水油流竄全台，為了解新鮮油、回鍋油、再製油有什麼差別，《蘋果》記者實地測試。

今日出版的《蘋果日報》報導，記者從夜市取得炸雞排汰換的回鍋油，在實驗室按學者提供步驟做成「再製油」，並請餐飲學者煎肉、炒青菜做比較，結果發現乾淨沙拉油煎的肉排色澤偏白、香味較清淡、青菜缺香氣，青菜味較重。回鍋油煎的肉排色澤焦黃、香氣重、青菜有肉香味，再製油煎的肉排顏色與沙拉油煎的接近，青菜有淡淡肉香味。 

再用酸價試紙檢測，沙拉油試紙呈藍色、酸價接近0，而回鍋油及再製油都呈淡綠色、酸價超過2，依衛福部標準，酸價超過2不適合食用。(葉國吏／綜合報導)

《蘋果》實測再製油炒菜跟乾淨沙拉油炒菜的分別。



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