First, the choice of ingredients fried seeds. Choose mature sesame seeds that are full, dry and wet, first remove all kinds of impurities with lanthanum, or rinse with water to remove floating impurities and sediments, then piling up and making it evenly draught. When sautéing sesame seeds, first use acute fire to heat, and when it is ripe, gradually reduce the fire, and accelerate the stirring to promote the release of smoke and water vapor. When sesame is yellow-brown, remove it quickly, spread out and cool, and remove the scorched crushed scum. Second, fine grinding sesame. The fried sesame and sesame seeds are picked on a stone mill and repeatedly ground or ground on a small mill. When grind the sesame seeds into thick paste slurry, check the fineness, and use the thumb and index finger to open the slurry, leaving no residue. The finer the better. Then put the slurry in a pot, put it in a pot filled with boiling water, and heat it with slow fire. Third, stirring the slurry. After grinding, adding boiling water, the oil in the slurry can be replaced. Must use more than 90 degrees of boiling water, add water is generally about one-half the weight of sesame, added in three or four times, reducing the amount of water, each time after adding water to be stirred. The bottom of the slurry gradually became honeycomb and most of the oil floated. At the end, the water was given in a suitable amount and the stirring speed was slowed down. The oil was pulled out after half an hour. Fourth, vibration sub-oil. After the slurry is stirred by adding water, most of the oil is separated from the slurry and can be oscillated up and down with the surfaced stick or gourd object to promote the floating of the small oil droplets in the slurry. Shake the oil three times in a row. When shaking the oil, keep the temperature at eighty-nine degrees to reduce the viscosity of the oil. The scented sesame oil should not be filtered without a slag. It is a fragrant and transparent small sesame oil. The remaining oil residue can be used for soy sauce, monosodium glutamate, and snack filling. However, attention should be paid to timely consumption to prevent mildew and spoilage. Oil residue can be stored for a long time. China Agricultural Network Editor
Silica Gel,White Silica Gel,Blue Silica Gel
Medicine,Health Food Co., Ltd. , http://www.cn-medicines.com