Technological process of stone grinding sesame oil
First choose the ingredients and fry the seeds. Choose new sesame seeds that are mature and full and have moderate humidity. First, use a dustpan to remove all kinds of impurities, or rinse with clear water to remove floating impurities and sediment, and then pile them up to let them eat water evenly. When frying sesame seeds, heat them with fast fire first. When they are almost ripe, gradually turn down the fire and speed up the stirring to promote the release of smoke and water vapor. When the sesame is yellow-brown, take it out quickly, spread it out and cool it, and lift off the burnt bread crumbs.
Second, finely grind sesame seeds. Put the fried sesame seeds on a stone mill while they are hot, and grind them repeatedly or finely on a small mill. When grinding sesame into thick paste, check the fineness and twist the paste with your thumb and forefinger, leaving no residue, the finer the better. Then put the slurry into a basin, put it into a pot filled with boiling water and heat it with slow fire.
Third, stir the pulp. After grinding, adding boiling water and stirring, the oil in the slurry can be replaced. You must use boiling water above 90 degrees, and the amount of water added is generally about half the weight of sesame seeds. Add in three or four times, gradually reduce the amount of water added, and stir after each addition. The bottom of the slurry gradually becomes honeycomb, and most of the oil floats out. Finally, add water to make slurry, slow down the stirring speed, and skim off the grease after half an hour.
Fourth, vibration oil distribution. After the slurry is stirred with water, most of the oil is separated from the slurry, which can be vibrated up and down with a dough stick or gourd-shaped object to make the small oil droplets in the slurry condense and float out. Vibration skimming for three times continuously. When oil is separated by vibration, the temperature should be kept at 80-90 degrees to reduce the viscosity of oil. Do not filter the defatted sesame oil without pulp residue, that is, the small ground sesame oil with delicate fragrance and transparency. The remaining oil residue can be used as soy sauce, monosodium glutamate and snack stuffing, but it should be eaten in time to prevent mildew and deterioration. Oil residue can be dried and stored for a long time.
What are the ways to eat stone mill sesame oil?
1, mixed. Small ground sesame oil has a bright brown color, which makes it easier to color all kinds of cold dishes, plus a little attractive sesame fragrance.
2. adjust. Making stuffing for steamed stuffed buns, jiaozi, wonton and other foods. Can bring out the fragrance of onion, garlic, meat, etc., and fully mobilize the deliciousness of stuffing.
3. point. Add a few drops to all kinds of stir-fried dishes or salty soup just out of the fire. The ground sesame oil is naturally precipitated by fiber filtration, which can well keep the natural flavor of fresh vegetables from being polluted and make dishes more delicious. Dropping into the soup can activate the delicious taste of the soup.
4. hey Used in jiaozi and hot pot, especially sesame oil mixed hot pot, can reduce spicy, moisten intestines and reduce fire.
Step 5 take a shower. Sprinkle a little on the cooked noodles that have just been fished out to avoid noodles sticking.