| 摘要 |
The methods is used in the food industry. It optimizes the yield of cooking oil as energy is concerned. By the method, the initial material - seeds of leguminous plants are cleaned and pretreated and are subsequently dried by heating and extracted and/or pressed. The treatment of seeds includes their spreading in dishes with subsequent wetting, expansion, drying and pressing until the residual oil content reaches 15 to 25% at 100°C temperature. |
