1. Screening of raw materials: Weeds are screened out with ordinary rotenor sieves to remove weeds, clods and other debris that are larger than sesame seeds, and then use sesame seeds to remove sesame seeds from the sesame seeds and then use it to collect dust and immature seeds.
2. Rinsing: After screening, earth and gravel equal in size to sesame can only be removed by rinsing. The method is: after adding enough water in a cylinder or basin, pour the sesame into the agitation for 10-15 minutes. At this time, the dried grains and crushed grass that are lighter than the sesame seeds float on the water, remove it with a hedge, and remove the sesame. , filter on a dense screen, remove moisture and dip for at least half an hour.
3, fried Ma: Wash the sesame on the wok, add fire and roast. At the beginning, due to the large moisture content, the fire must be fierce and the tumbling should be even. After a large amount of steam disappears in the pot, change it to a slow fire, stir to be diligent and uniform, and do not scorch the sesame seeds. After frying, the sesame seeds were crushed by hand, and the heart was reddish, and immediately poured into the cold water of 2-2.5% (seed weight), stirring it side by side.
4, smoke blowing net: just sesame pan, the temperature is high, although after pouring a small amount of cold water has dropped to about 150 °C, but still need to continue cooling and cooling, otherwise it is easy to burn sesame, and affect the quality of sesame oil. You can put the sesame pan on the pan, and make the sesame fall from the height to the pancake basket. At the same time, blow the cold breeze from the side, you can disperse the smoke and dust, lower the temperature, and blow the net numbness to get the pure sesame.
5. Grinding blank: The sesame fried to become crispy is ground on a grinder to obtain a sesame blank in a paste form. The thinner the fines are, the better. Use your thumb to pick up a little blank on your fingernail and gently blow it open with your mouth. It is advisable to leave no or little dander on your nails.
6. Mixing and stirring the oil: Place the ground blank into an iron pan, add boiling water, and stir. The amount of water to be added depends on experience, and the total amount of water must be added 2-3 times. 80% of the total amount of water is required for the first time. After the mixture is evenly mixed, the remaining amount is added until the diluted slurry appears as a fine honeycomb with a stick, and water is stopped when there is a large amount of oil around it. Then continue to slow down the speed and stir for a period of time until the surface of the pan is exposed to a large amount of oil. As soon as the billet is added with water, it is more viscous and needs to be stirred rapidly. In addition to the use of wooden sticks, it is still necessary to use a shovel to help flip it so that the billet does not stick to the bottom of the pot. And affect the degree of uniformity.
7. Dump oil: After adding boiling water, after stirring, most of the sesame oil floats on the surface. Use a spoon to remove it, but do not clean it completely. The summer temperatures are high and may leave a little. In winter, due to the need for insulation, the pot surface oil layer needs to retain a thick finger (1 to 1.5 cm), and then stirs to collect the remaining oil.
8. Filtration: The remaining sesame oil is filtered through a filter, and the filtered sesame oil is allowed to precipitate for about 10 days before consumption.
2. Rinsing: After screening, earth and gravel equal in size to sesame can only be removed by rinsing. The method is: after adding enough water in a cylinder or basin, pour the sesame into the agitation for 10-15 minutes. At this time, the dried grains and crushed grass that are lighter than the sesame seeds float on the water, remove it with a hedge, and remove the sesame. , filter on a dense screen, remove moisture and dip for at least half an hour.
3, fried Ma: Wash the sesame on the wok, add fire and roast. At the beginning, due to the large moisture content, the fire must be fierce and the tumbling should be even. After a large amount of steam disappears in the pot, change it to a slow fire, stir to be diligent and uniform, and do not scorch the sesame seeds. After frying, the sesame seeds were crushed by hand, and the heart was reddish, and immediately poured into the cold water of 2-2.5% (seed weight), stirring it side by side.
4, smoke blowing net: just sesame pan, the temperature is high, although after pouring a small amount of cold water has dropped to about 150 °C, but still need to continue cooling and cooling, otherwise it is easy to burn sesame, and affect the quality of sesame oil. You can put the sesame pan on the pan, and make the sesame fall from the height to the pancake basket. At the same time, blow the cold breeze from the side, you can disperse the smoke and dust, lower the temperature, and blow the net numbness to get the pure sesame.
5. Grinding blank: The sesame fried to become crispy is ground on a grinder to obtain a sesame blank in a paste form. The thinner the fines are, the better. Use your thumb to pick up a little blank on your fingernail and gently blow it open with your mouth. It is advisable to leave no or little dander on your nails.
6. Mixing and stirring the oil: Place the ground blank into an iron pan, add boiling water, and stir. The amount of water to be added depends on experience, and the total amount of water must be added 2-3 times. 80% of the total amount of water is required for the first time. After the mixture is evenly mixed, the remaining amount is added until the diluted slurry appears as a fine honeycomb with a stick, and water is stopped when there is a large amount of oil around it. Then continue to slow down the speed and stir for a period of time until the surface of the pan is exposed to a large amount of oil. As soon as the billet is added with water, it is more viscous and needs to be stirred rapidly. In addition to the use of wooden sticks, it is still necessary to use a shovel to help flip it so that the billet does not stick to the bottom of the pot. And affect the degree of uniformity.
7. Dump oil: After adding boiling water, after stirring, most of the sesame oil floats on the surface. Use a spoon to remove it, but do not clean it completely. The summer temperatures are high and may leave a little. In winter, due to the need for insulation, the pot surface oil layer needs to retain a thick finger (1 to 1.5 cm), and then stirs to collect the remaining oil.
8. Filtration: The remaining sesame oil is filtered through a filter, and the filtered sesame oil is allowed to precipitate for about 10 days before consumption.
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