FIELD: fat-and-oil industry. SUBSTANCE: method involves heating oil-containing raw material to temperature of 20-70 C; pressing oil in two stages: at first stage, subjecting raw material to extrusion combined with oil pressing, and at second stage, providing final pressing. Method allows high-quality vegetable oil and high-quality cake with increased protein content to be produced. EFFECT: increased efficiency and improved quality of vegetable oil by reduced acid and peroxide numbers. 3 tbl
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