CN101473980A - Preparation method of gingelly oil - Google Patents
Preparation method of gingelly oil Download PDFInfo
- Publication number
- CN101473980A CN101473980A CNA2007103048661A CN200710304866A CN101473980A CN 101473980 A CN101473980 A CN 101473980A CN A2007103048661 A CNA2007103048661 A CN A2007103048661A CN 200710304866 A CN200710304866 A CN 200710304866A CN 101473980 A CN101473980 A CN 101473980A
- Authority
- CN
- China
- Prior art keywords
- sesame
- sauce
- oil
- sesame oil
- skims
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a squeezing method of edible vegetable oil which squeezes sesame oil through steps of rinsing, stir-frying, cooling, sauce grinding, stirring, oscillating, etc. The oil yielding rate of sesame is improved. Therefore, the processing cost of the sesame oil is lowered on the basis of not lowering the quality of the sesame oil.
Description
Technical field
The present invention relates to a kind of extracting process of edible vegetable oil.
Technical background
Sesame oil is called for short sesame oil, is commonly called as sesame oil, is to be the edible vegetable oil that raw material processing is produced with the sesame, belonging to semi-drying oil, is the flavouring that the consumer likes, wherein the vitamin E and the lecithin of content nearly 70% have excellent antioxidant effect in vivo, can protecting liver and heart, delay senility.Sesame oil has strong, significant fragrance can promote appetite of people, helps containing a large amount of unrighted acids in the digesting and assimilating of food, particularly sesame oil, and its nutritive value is higher, is well received by consumers.Sesame oil also all has good improvement effect to canker sore, periodontitis, bleeding gums, throat inflammation.At present, the method that adopts water to squeeze sesame oil for method, oil yield is low, thereby has increased the processing cost of sesame oil.
The content of invention
The objective of the invention is to propose a kind of preparation method of sesame oil, it has improved the oil yield of sesame, thereby has reduced the processing cost of sesame oil on the basis that does not reduce the sesame oil quality.
(1) removes impurity in the sesame;
(2) with after the sesame rinsing, soak time 30-60 minutes;
(3) under 120-160 ℃ temperature with sesame frying 10-15 minute;
(4) in sesame, be added to the sodium bicarbonate of sesame weight 0.5%-1% and be the water of sesame weight 2%-3%;
(5) under 80-100 ℃ temperature again with sesame frying 15-30 minute;
(6) when sesame is cooled to 50-60 ℃ temperature, sesame is worn into sauce;
(7) boiling water that is incorporated as 1-1.5 times of weight of sauce weight in sauce stirred 10-15 minute;
(8) vibration of the sauce after will stirring is 40-60 minute, and the sesame oil that sauce top is floating skims for the first time;
(9) sauce is vibrated 60-180 minute, the sesame oil that sauce top is floating skims for the second time again.
(10) sesame oil that skims for the first time and the sesame oil that skims are for the second time mixed.
As improvement of the present invention, the water that (2) step added is 18-24 ℃ temperature.
Sesame water content after the immersion is 25-30%.
The present invention is owing to adopt the cool system of cooling, adds water and stirs and prolong duration of oscillation, and contained grease is fully separated out, thereby improved the oil yield of sesame, and then reduces production costs on the basis that does not reduce the sesame oil quality.
The specific embodiment
Embodiment 1
A kind of implementation step of the preparation method of sesame oil of the present invention:
(1) removes impurity in the sesame;
(2) with after the sesame rinsing, soak time 30 minutes, soaking back sesame water content is 25%;
(3) under 160 ℃ temperature with sesame frying 10 minutes;
(4) in sesame, be added to sesame weight 0.5% sodium bicarbonate and for sesame weight 2% temperature be 18 ℃ water;
(5) under 80 ℃ temperature again with sesame frying 30 minutes in iron pan;
(6) when sesame is cooled to 50 ℃ temperature, sesame is worn into sauce with stone mill;
(7) boiling water that is incorporated as 1 times of weight of sauce weight in sauce stirred 10 minutes;
(8) sauce after will stirring was by oil hammer vibration 40 minutes, and the sesame oil that sauce top is floating skims for the first time;
(9) again with sauce vibration 60 minutes, the sesame oil that sauce top is floating skims for the second time.
(10) sesame oil that skims for the first time and the sesame oil that skims are for the second time mixed.
Embodiment 2
A kind of implementation step of the preparation method of sesame oil of the present invention:
(1) removes impurity in the sesame;
(2) with after the sesame rinsing, soak time 60 minutes, soaking back sesame water content is 30%;
(3) under 120 ℃ temperature with sesame frying 15 minutes;
(4) in sesame, be added to sesame weight 1% sodium bicarbonate and for sesame weight 3% temperature be 24 ℃ water;
(5) under 100 ℃ temperature again with sesame frying 15 minutes in iron pan;
(6) when sesame is cooled to 60 ℃ temperature, sesame is worn into sauce with stone mill;
(7) boiling water that is incorporated as 1.5 times of weight of sauce weight in sauce stirred 15 minutes;
(8) sauce after will stirring was by oil hammer vibration 60 minutes, and the sesame oil that sauce top is floating skims for the first time;
(9) again with sauce vibration 180 minutes, the sesame oil that sauce top is floating skims for the second time.
(10) sesame oil that skims for the first time and the sesame oil that skims are for the second time mixed.
Embodiment 3
A kind of implementation step of the preparation method of sesame oil of the present invention:
(1) removes impurity in the sesame;
(2) with after the sesame rinsing, soak time 40 minutes; Soaking back sesame water content is 27%;
(3) under 130 ℃ temperature with sesame frying 14 minutes;
(4) in sesame, be added to sesame weight 0.6% sodium bicarbonate and for sesame weight 2.5% temperature be 21 ℃ water;
(5) under 90 ℃ temperature again with sesame frying 20 minutes in iron pan;
(6) when sesame is cooled to 55 ℃ temperature, sesame is worn into sauce with stone mill;
(7) boiling water that is incorporated as 1.2 times of weight of sauce weight in sauce stirred 12 minutes;
(8) sauce after will stirring was by oil hammer vibration 50 minutes, and the sesame oil that sauce top is floating skims for the first time;
(9) again with sauce vibration 120 minutes, the sesame oil that sauce top is floating skims for the second time.
(10) sesame oil that skims for the first time and the sesame oil that skims are for the second time mixed.
Embodiment 4
A kind of implementation step of the preparation method of sesame oil of the present invention:
(1) removes impurity in the sesame;
(2) with after the sesame rinsing, soak time 50 minutes; Soaking back sesame water content is 28%;
(3) under 150 ℃ temperature with sesame frying 12 minutes;
(4) in sesame, be added to sesame weight 0.8% sodium bicarbonate and for sesame weight 2.8% temperature be 20 ℃ water;
(5) under 95 ℃ temperature again with sesame frying 18 minutes in iron pan;
(6) when sesame is cooled to 58 ℃ temperature, sesame is worn into sauce with stone mill;
(7) boiling water that is incorporated as 1.4 times of weight of sauce weight in sauce stirred 14 minutes;
(8) sauce after will stirring was by oil hammer vibration 58 minutes, and the sesame oil that sauce top is floating skims for the first time;
(9) again with sauce vibration 100 minutes, the sesame oil that sauce top is floating skims for the second time.
(10) sesame oil that skims for the first time and the sesame oil that skims are for the second time mixed.
Embodiment 5
A kind of implementation step of the preparation method of sesame oil of the present invention:
(1) removes impurity in the sesame;
(2) with after the sesame rinsing, soak time 50 minutes; Soaking back sesame water content is 28%;
(3) under 150 ℃ temperature with sesame frying 12 minutes;
(4) in sesame, be added to sesame weight 0.9% sodium bicarbonate and for sesame weight 3% temperature be 22 ℃ water;
(5) under 100 ℃ temperature again with sesame frying 20 minutes in iron pan;
(6) when sesame is cooled to 60 ℃ temperature, sesame is worn into sauce with stone mill;
(7) boiling water that is incorporated as 1 times of weight of sauce weight in sauce stirred 15 minutes;
(8) sauce after will stirring was by oil hammer vibration 60 minutes, and the sesame oil that sauce top is floating skims for the first time;
(9) again with sauce vibration 80 minutes, the sesame oil that sauce top is floating skims for the second time.
(10) sesame oil that skims for the first time and the sesame oil that skims are for the second time mixed.
Claims (3)
1. the preparation method of a sesame oil is characterized in that comprising following concrete steps:
(1) removes impurity in the sesame;
(2) with after the sesame rinsing, soak time 30-60 minutes;
(3) under 120-160 ℃ temperature with sesame frying 10-15 minute;
(4) in sesame, be added to the sodium bicarbonate of sesame weight 0.5%-1% and be the water of sesame weight 2%-3%;
(5) under 80-100 ℃ temperature again with sesame frying 15-30 minute;
(6) when sesame is cooled to 50-60 ℃ temperature, sesame is worn into sauce;
(7) boiling water that is incorporated as 1-1.5 times of weight of sauce weight in sauce stirred 10-15 minute;
(8) vibration of the sauce after will stirring is 40-60 minute, and the sesame oil that sauce top is floating skims for the first time;
(9) sauce is vibrated 60-180 minute, the sesame oil that sauce top is floating skims for the second time again.
(10) sesame oil that skims for the first time and the sesame oil that skims are for the second time mixed.
2. the preparation method of sesame oil according to claim 1 is characterized in that: the water that (4) step added is 18-24 ℃ temperature.
3. the preparation method of sesame oil according to claim 1 and 2 is characterized in that: the sesame water content after (2) step soaked is 25-30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007103048661A CN101473980A (en) | 2007-12-31 | 2007-12-31 | Preparation method of gingelly oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007103048661A CN101473980A (en) | 2007-12-31 | 2007-12-31 | Preparation method of gingelly oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101473980A true CN101473980A (en) | 2009-07-08 |
Family
ID=40834844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007103048661A Pending CN101473980A (en) | 2007-12-31 | 2007-12-31 | Preparation method of gingelly oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101473980A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822293A (en) * | 2010-03-30 | 2010-09-08 | 湖北襄樊九康粮油有限责任公司 | Processing method of coldly-squeezed sesame oil |
| CN102150710A (en) * | 2011-03-17 | 2011-08-17 | 通山县九宫生态粮油产业有限公司 | Spicy sesame oil and preparation method thereof |
| CN101703113B (en) * | 2009-11-24 | 2011-12-28 | 王瑞体 | Method for processing sesame grease and protein food at low temperature |
| CN101843280B (en) * | 2009-11-20 | 2012-06-20 | 冀中能源邢台矿业集团有限责任公司油脂分公司 | Ground sesame seed oil fine filtering method |
| CN102796609A (en) * | 2012-09-05 | 2012-11-28 | 河南工业大学 | Production process of sesamol-rich fragrant sesame oil |
| CN103614231A (en) * | 2013-11-13 | 2014-03-05 | 宋永法 | Production method of sesame oil |
| CN104178334A (en) * | 2013-05-24 | 2014-12-03 | 北京中天金谷粮油工程技术有限公司 | Process for infrared baking of sesame to produce oil |
| CN106753758A (en) * | 2016-12-03 | 2017-05-31 | 防城港富味乡油脂食品有限公司 | A kind of sesame oil and preparation method thereof |
| CN107586592A (en) * | 2017-08-27 | 2018-01-16 | 湖北古月香粮油科技有限公司 | The processing method of stone mill sesame oil |
| CN107751415A (en) * | 2017-08-04 | 2018-03-06 | 安庆市豪盛农副产品有限公司 | Pure sesame oil and preparation method thereof |
| CN107865398A (en) * | 2017-12-21 | 2018-04-03 | 四川薏沅生物科技有限公司 | A kind of idesia sauce and preparation method thereof |
-
2007
- 2007-12-31 CN CNA2007103048661A patent/CN101473980A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843280B (en) * | 2009-11-20 | 2012-06-20 | 冀中能源邢台矿业集团有限责任公司油脂分公司 | Ground sesame seed oil fine filtering method |
| CN101703113B (en) * | 2009-11-24 | 2011-12-28 | 王瑞体 | Method for processing sesame grease and protein food at low temperature |
| CN101822293B (en) * | 2010-03-30 | 2012-09-19 | 湖北襄樊九康粮油有限责任公司 | Processing method of coldly-squeezed sesame oil |
| CN101822293A (en) * | 2010-03-30 | 2010-09-08 | 湖北襄樊九康粮油有限责任公司 | Processing method of coldly-squeezed sesame oil |
| CN102150710B (en) * | 2011-03-17 | 2013-08-21 | 通山县九宫生态粮油产业有限公司 | Spicy sesame oil and preparation method thereof |
| CN102150710A (en) * | 2011-03-17 | 2011-08-17 | 通山县九宫生态粮油产业有限公司 | Spicy sesame oil and preparation method thereof |
| CN102796609A (en) * | 2012-09-05 | 2012-11-28 | 河南工业大学 | Production process of sesamol-rich fragrant sesame oil |
| CN104178334A (en) * | 2013-05-24 | 2014-12-03 | 北京中天金谷粮油工程技术有限公司 | Process for infrared baking of sesame to produce oil |
| CN103614231A (en) * | 2013-11-13 | 2014-03-05 | 宋永法 | Production method of sesame oil |
| CN106753758A (en) * | 2016-12-03 | 2017-05-31 | 防城港富味乡油脂食品有限公司 | A kind of sesame oil and preparation method thereof |
| CN107751415A (en) * | 2017-08-04 | 2018-03-06 | 安庆市豪盛农副产品有限公司 | Pure sesame oil and preparation method thereof |
| CN107751415B (en) * | 2017-08-04 | 2021-05-07 | 安庆市豪盛农副产品有限公司 | Pure sesame oil and preparation method thereof |
| CN107586592A (en) * | 2017-08-27 | 2018-01-16 | 湖北古月香粮油科技有限公司 | The processing method of stone mill sesame oil |
| CN107865398A (en) * | 2017-12-21 | 2018-04-03 | 四川薏沅生物科技有限公司 | A kind of idesia sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101473980A (en) | Preparation method of gingelly oil | |
| CN101735886B (en) | Novel process for refining oil-tea camellia seed crude oil | |
| CN101294048B (en) | Method for preparing persimmon tannin extract | |
| CN104305374A (en) | Process for producing low-fat sesame paste | |
| CN101433273B (en) | Sweetfish compound feed | |
| CN101455420A (en) | High diet fiber health-care Chinese chestnut superfines and processing technique thereof | |
| CN103614234A (en) | Rapeseed pre-pressing technology | |
| CN101366439A (en) | Method for improving extracting yield of soy protein | |
| CN104673480A (en) | Technique for preparing peanut oil and peanut albumen powder at low temperature | |
| CN102613311A (en) | Method for making white gourd juice lactone bean curd | |
| CN102715261A (en) | Method for preparing smoked dried bean curd | |
| CN103098955A (en) | Yolk salty fried peanut crunchy candy and preparation method thereof | |
| CN107353999A (en) | A kind of method that refined sesame oil is produced using water substitution | |
| CN102986905A (en) | Production method of uncongealed tofu with mixed fruits | |
| CN101380084A (en) | Ecology environmental protection color fruit vegetable bean curd production technique | |
| CN101248903A (en) | Method for removing seed clothing of Chinese chestnut | |
| CN101822293B (en) | Processing method of coldly-squeezed sesame oil | |
| CN107048285A (en) | A kind of okra can and preparation method thereof | |
| CN106942570A (en) | A kind of fresh goat milk removes the biological method having a strong smell | |
| CN106085745A (en) | A kind of preparation method of the rice wine beverage of corn flavor | |
| CN102715270A (en) | Smoked dried bean curd and method for preparing same | |
| CN106318615B (en) | Method for extracting vegetable oil by first presoaking, then squeezing, cooling and desolventizing | |
| KR20040019799A (en) | How to make acorn powder, vegetables and nuts jelly | |
| CN108497103A (en) | A kind of production method of ready-mixed oil | |
| CN103461640A (en) | Preparation method of hawthorn cakes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090708 |