The first step of oil extraction is threshing, which is operated outdoors. Because threshing is dirty, after threshing by machine, peanuts are directly put into bags, and then the sandy soil and sprouted peanuts are manually picked out to prevent moldy peanuts from entering the oil extraction process. Generally, the oil extraction rate of peanuts is 4%, which means that more than 4 kilograms of peanut oil can be squeezed out from 1 kilograms.

The picked peanuts are mixed indoors. This is the oil-squeezing workshop, which is very simple, and it is the courtyard of the farmer. A roof is built on it to prevent rain. There are several techniques in the workshop. The oil-squeezing boss usually works in the same way as ordinary farmers, and it is only two months after the autumn harvest that oil is squeezed. The machine in the oil mill has been left for a year, and the surface must be covered with dust. Generally, the owner of the oil mill is the first to squeeze his own peanut oil. The reason is that Once the oil-squeezing work starts, it will take turns to squeeze 24 hours a day. Because it is a time-sensitive work, the oil mill owners will seize the time to catch up with the work from morning till night.

The working principle of oil pressing is squeezing, and peanuts are directly squeezed by rollers without any additives, so people in rural areas like to eat peanut oil squeezed by themselves. The first step of oil pressing is crushing. The peanuts are broken into small pieces by a crusher, and then they are put into a large wok, which takes about one hour to stir. In the process of stir-frying, the owner of the oil mill will stir-fry several times with a shovel to avoid the smell caused by uneven extrusion and stirring. Generally, peanuts can be fried until they are 7% ripe. This heat is very important. Why the peanut oil squeezed by farmers is fragrant is because the peanuts are cooked first and then squeezed. Like Longda Arowana, they are all raw oil, so they have no fragrance.

The fried peanuts are transported to the press roller by the machine, and only need to be pressed once, and the peanut oil will come out. As you can see, this kind of oil seems to be dirty, but in fact it is not dirty, but the normal color of the cooked peanuts after being pressed.

This press is the main step, which produces oil and dregs at the same time. These dregs are hemp ginseng. Why is it called hemp ginseng? Everyone knows that peanuts are very nutritious food, especially the peanut coat is rich in nutrition. After the oil is squeezed, the peanut coat and residue are pressed into a peanut cake. This kind of cake is as nutritious as ginseng, so it is called hemp ginseng by rural people.

after the peanut oil is pressed by rollers and filtered by two machines, it is finished. On the surface, the working environment of the oil mill is really unsanitary, but the whole production process of peanut oil is automatically completed by machines, that is, in short, squeezing and filtering. After the oil is produced, farmers scoop the oil into their own oil drums and finish it.