Equipment: earthen stove, wok, sieve, fried sesame seeds, scale, pocket (capable of filtering water), frying spoon, broom, basket, dustpan, donkey, stone mill, cauldron (with sesame sauce), wooden stick (stirring rod), pier gourd (long-handled gourd) and handle.
Third, the production steps
1. Weigh 60kg of high-quality sesame seeds, pour them into a wok, add water to the bucket until the sesame seeds are completely submerged, and soak for about10-20min. Stir it again later and continue to clean the firewood.
2. After soaking for enough time, first take out the floating sesame seeds with a colander and put them in a special bag (this is immature sesame seeds, and finally fry and grind them), then take out the remaining sesame seeds with a colander and a sieve and put them in a bag that can filter water.
3. Burn the stove with firewood, take sesame seeds out of the filter bag several times and pour them into the wok. Stir-fry sesame seeds with a special spoon (the filter bag can stir-fry sesame seeds without running water, about 6 kg each time) until the inside of sesame seeds is white and purple, about 20 minutes.
4. Take the fried sesame out of the pot with a sieve, pour it into the dustpan, and lift the sesame like dust with the dustpan twice. It's called walking sesame seeds.
5. Pour the smooth sesame seeds on the stone mill, and the donkey on the shelf begins to pull the stone mill to grind the sesame seeds, and the stone mill mouth holds the sesame pulp with a big pot.
6. Stir-fry sesame seeds, slide sesame seeds and grind sesame seeds until 60 kg of sesame seeds are ground into sesame paste.
7. After frying sesame seeds, boil water in the pot, take the donkey out of the stone mill, tie it up, feed it, lift the pot with sesame paste, add water at 100 degrees Celsius, and start stirring the stick with a wooden stick.
8. Carefully add water several times until the oil blank is attached to the stick, and it can stay (adding water is generally 60 kg sesame and 57 kg water, and water is generally 1 kg sesame and 1 kg water), and start paddling left and right until the oil comes out.
9. Start pier oil from the bottom of pier gourd (do not let the bottom be stained with oil residue) until there is no oil bubble on the oil surface, that is, the oil completely emerges from the oil blank.
10. Take the oil out of the pot with a spoon and pour it into the oil drum with a funnel.
1 1. When the oil in the pot is about to be pumped out, dock the oil until there are no oil bubbles.
12, scoop out the oil in the pot and pour it into the oil drum with a funnel.
13, clean up the oil residue in the pot and pour it into the farm to make fertilizer.
14. After at least one day of precipitation, the oil in the oil drum began to be put into the glass bottles of the farm.
Tips:
1, white sesame is better for sesame.
2. The time and amount of soaking sesame seeds should be well grasped. If the moisture content is less or the time is short, the draft of sesame seeds is not enough, sesame seeds do not rise greatly or the humidity of sesame seeds is uneven, the oil yield and oil quality will be affected. Sesame is easy to paste when fried dry. Too much water or too long time will lead to too much water in sesame seeds. It is more troublesome to fry sesame seeds, and it is not easy to fry sesame seeds well.
3. Soaking time of sesame seeds is related to temperature. If the temperature is high for a long time, sesame will deteriorate when it is hot, and you can't stay overnight in summer. In autumn, you can soak sesame seeds in the night before frying them and filter them for one night.
4, the key technology when frying sesame seeds, the whole process should make sesame seeds evenly heated, not fried, fried sesame oil is less, bitter, fried sesame oil is less, fried sesame seeds are white and purple inside.
5. Slipping sesame seeds mainly removes heat and dust. The dusty oil is unclear, black and has a bad taste. Heat removal is to ensure that the aromatic substances in sesame seeds are not destroyed and harmful substances are not produced when grinding sesame seeds.
6, sesame seeds on the stone mill can not be cold, there must be a little heat.
7. The water used for stirring rod must be 100℃, otherwise the oil will not come out.