1, the characteristics of the raw press.
Simply put: the raw press is not to steam and fry the raw materials, directly into the oil press inside the press, usually need to be pressed 2-3 times, before the oil crop can be thoroughly pressed clean, in a pressed oil does not smell so fragrant, but the raw pressed oil is rich in nutrients, very good for the human body, and raw pressed oil in daily stir-fry, will emit a pungent fragrance, and the use of raw pressed oil will not be so fragrant. It is also not a good idea to use raw pressed oil. It has a shelf life of about two years. (Here the shelf life is not after the shelf life of the oil can not be eaten, but there will be a little precipitation inside).
2, the characteristics of the cooked press.
The cooked squeezer as we all know: is the oil crop is steamed and fried in the squeeze, usually cooked squeezer is once squeezed clean, do not need a second time. The oil from the cooked press smells better, but the frying will be fried, not cooked pressed oil is not good, after all, it is after high temperature steam frying. The shelf life is usually about a year, after which a little sedimentation will occur.