How is sesame oil squeezed out

The pressing of sesame oil mainly involves the following steps:

Raw material preparation and pretreatment

• Cleaning: Remove impurities and immature seeds from sesame seeds to ensure the quality and purity of the pressed sesame oil.
• Rinsing: Use a cleaning machine or sink to rinse sesame seeds to remove fine impurities remaining after screening. When rinsing, sesame seeds need to be soaked in water for a period of time (such as 1 hour) to evenly absorb the water. This helps to thoroughly denature the protein during frying, while extending the frying time to avoid burning, burning, or internal and external burning. The moisture content of sesame seeds after washing should be around 35%.

Stir fried seeds

• Stir fry: Fry the rinsed sesame seeds. At the beginning, due to the high moisture content of sesame seeds, it is advisable to stir fry them over high heat; When the frying degree reaches 70%, reduce the heat and check the age and tenderness of the sesame seeds at any time. During the frying process, it is necessary to stir and stir frequently to allow moisture and smoke to easily dissipate, prevent burning, and avoid uneven cooking.
• Temperature control: The temperature for frying seeds is generally controlled at around 200 ℃ (also known as 210 ℃), and ripe sesame seeds should be hand twisted to turn red or yellow brown. When stir frying to the perfect amount (such as stir frying for 30 minutes and stir frying at 190 ℃~200 ℃), pour an appropriate amount of cold water into the wok to rapidly cool the sesame seeds. This is beneficial for the softening of the sesame tissue structure and the subsequent grinding process to make them particularly fine.

squeeze

• Spiral pressing method:
• Process: Stir fry the sesame seeds to about 170 degrees Celsius, then remove from the pot and add them to a preheated spiral oil press for pressing. The pressed sesame oil is filtered through a filtering device and then naturally precipitated for about a week to obtain the finished sesame oil.
• Features: High oil yield, but the chamber temperature can reach up to 200 degrees Celsius, resulting in a high oil output temperature and relatively poor aroma.
• Hydraulic pressing method:
• Process: Stir fry sesame seeds to about 210 degrees Celsius, then remove from the pot. Quickly cool them down to about 165 degrees Celsius, and then put them into a hydraulic oil press for pressing. The hydraulic press, with a pressure of over 200 tons, slowly presses sesame oil out of the sesame seeds. The pressed sesame oil can be consumed after settling for one week.
• Characteristics: The oil temperature is relatively high (about 150 ℃), and the taste is slightly different from that of sesame oil produced by the water substitution method. However, compared to the spiral pressing method, the aroma is more intense.