CN105167027A - Sesame seed paste preparation method - Google Patents
Sesame seed paste preparation method Download PDFInfo
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- CN105167027A CN105167027A CN201510572221.0A CN201510572221A CN105167027A CN 105167027 A CN105167027 A CN 105167027A CN 201510572221 A CN201510572221 A CN 201510572221A CN 105167027 A CN105167027 A CN 105167027A
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- sesame
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- paste
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- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 114
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000000231 Sesamum indicum Species 0.000 title 1
- 241000207961 Sesamum Species 0.000 claims abstract description 113
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000227 grinding Methods 0.000 claims abstract description 13
- 229910052742 iron Inorganic materials 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 abstract description 4
- 238000012216 screening Methods 0.000 abstract description 4
- 239000004575 stone Substances 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 4
- 229910052785 arsenic Inorganic materials 0.000 description 4
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102100033189 Diablo IAP-binding mitochondrial protein Human genes 0.000 description 1
- 206010012741 Diarrhoea haemorrhagic Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 101000871228 Homo sapiens Diablo IAP-binding mitochondrial protein Proteins 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 210000001551 hemic and immune system Anatomy 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 208000027909 hemorrhagic diarrhea Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000306 recurrent effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a sesame seed paste preparation method, comprising the following steps: screening: the mixed scrap iron and other impurities in the sesame seeds are screened out using a sesame seed cleaning machine; water washing: the sesame seeds are washed clean by a water washing machine which is mainly used to clean sands and stones in the sesame seeds; seed frying: the water washed sesame seeds are fried at a temperature between 175 DEG C to 190 DEG C for a duration time between 30 min to 45 min; removing out from a pan: when being removed out from the pan, the temperature of the sesame seeds are kept between a temperature of 180 DEG C to 195 DEG C; cooling: between 8min to 15min after being removed out from the pan, the temperature of the sesame seeds is cooled to a room temperature; grinding: the cooled sesame seed is subjected to grinding at a grinding temperature controlled between 40 DEG C to 60 DEG C; and filling: finally, the ground sesame seeds are subjected to filling and prepared into finished products. The produced sesame seed paste is fine in workmanship, is golden in color and luster, is smooth in mouthfeel, and is mellow in taste.
Description
Technical field
The present invention relates to food processing technology field, especially relate to a kind of preparation method of sesame paste.
Background technology
Sesame paste sesame is fried, grinds and the sauce made, savory, as condiment.Also sesame paste is.Sesame paste is one of fragrance flavouring of liking very much of the masses.There are white sesameseed sauce and black sesame paste two type.Edible is good with white sesameseed sauce.Traditional sesame paste can not well retain the material with nutritive value, and the restriction due to production technology can make a large amount of nutriments be destroyed, and iron-holder is also lower.Traditional sesame paste production technology is of rude workmanship, and the color and luster of sesame paste can be made to shade.
Summary of the invention
The present invention is that the technical scheme that the problem solved in above-mentioned background technology adopts is as follows:
A preparation method for sesame paste, comprises the following steps:
(1) screen: by sesame descaling machine, the impurity such as the iron filings be mixed in sesame are screened away;
(2) wash: sesame is cleaned clean by rinsing machine, mainly clean the sandstone in sesame;
(3) seed is fried: the sesame after water washed is carried out stir-fry seed, and temperature remains between 175 DEG C to 190 DEG C, and the duration is between 30min to 45min;
(4) take the dish out of the pot: what keep sesame when taking the dish out of the pot goes out pot temperature between 175 DEG C to 190 DEG C;
(5) lower the temperature: between 8min to 15min, the sesame after taking the dish out of the pot is cooled to normal temperature;
(6) grind: grind the later sesame of cooling, during grinding, temperature controls between 40 DEG C to 60 DEG C;
(7) filling: finally to carry out filling to the later sesame paste of grinding, make finished product.
Preferably, described water-washing process repeats 2 to 3 times.
Preferably, the pure water of 2 DEG C to 6 DEG C is used to cool to sesame seed in described temperature-fall period.
The advantage that the present invention has and good effect are: more can retain the original material with nutritive value of sesame, more protein is contained relative to traditional sesame paste, multivitamin and mineral matter, and the sesame paste of calcium content also compared with traditional is many, often use all helpful to the growth of bone, tooth.
Sesame paste iron-holder in the present invention is also higher than the iron-holder in traditional sesame paste, and often edible not only have positive role to adjustment monophagia and anorexia, can also correct and prevent hypoferric anemia.
Sesame paste in the present invention is exquisite in workmanship, traditional sesame paste color and luster obfuscation, and sesame paste golden yellow color, the taste sweet-smelling in the present invention.
Accompanying drawing explanation
Fig. 1 is a kind of preparation method's process chart of sesame paste.
Detailed description of the invention
Below further describe concrete technical scheme of the present invention, so that those skilled in the art further understands the present invention, and do not form the restriction to its right.
Embodiment 1,
A preparation method for sesame paste, comprises the following steps:
(1) screen: by sesame descaling machine, the impurity Preliminary screening such as the iron filings be mixed in sesame are gone out, bar magnet is set in the exit of sesame descaling machine, can by the incomplete iron adsorption of cleaning on this bar magnet;
(2) wash: sesame is cleaned clean by rinsing machine, after stirred in rinsing machine, the sandstone in sesame will sink to the stage of rinsing machine, and sesame can swim in the upper strata of water, at this moment picked up by sesame, sandstone are discharged by the lower nozzle of rinsing machine;
(3) seed is fried: the sesame after water washed is carried out stir-fry seed, makes the temperature of roasted sesame device interior remain on 175 DEG C, the duration is 45min, until sesame surface becomes golden yellow;
(4) take the dish out of the pot: when taking the dish out of the pot, sesame appearance seems to reach very high plumpness, is at this moment taken the dish out of the pot instantaneously by sesame, when taking the dish out of the pot, keep the temperature of sesame at 175 DEG C;
(5) lower the temperature: between 8min, the sesame after taking the dish out of the pot is cooled to normal temperature;
(6) grind: grind the later sesame of cooling, sesame is put into stone mill and grinds, during grinding, temperature controls at 60 DEG C;
(7) filling: finally to carry out filling to the later sesame paste of grinding, make finished product.
Described water-washing process repeats 3 times.
The pure water of 4 DEG C is used to cool to sesame seed in described temperature-fall period.
Embodiment 2,
A preparation method for sesame paste, comprises the following steps:
(1) screen: by sesame descaling machine, the impurity Preliminary screening such as the iron filings be mixed in sesame are gone out, bar magnet is set in the exit of sesame descaling machine, can by the incomplete iron adsorption of cleaning on this bar magnet;
(2) wash: sesame is cleaned clean by rinsing machine, after stirred in rinsing machine, the sandstone in sesame will sink to the stage of rinsing machine, and sesame can swim in the upper strata of water, at this moment picked up by sesame, sandstone are discharged by the lower nozzle of rinsing machine;
(3) seed is fried: the sesame after water washed is carried out stir-fry seed, makes the temperature of roasted sesame device interior remain on 190 DEG C, the duration is 30min, until sesame surface becomes golden yellow;
(4) take the dish out of the pot: when taking the dish out of the pot, sesame appearance seems to reach very high plumpness, is at this moment taken the dish out of the pot instantaneously by sesame, when taking the dish out of the pot, keep the temperature of sesame at 190 DEG C;
(5) lower the temperature: between 15min, the sesame after taking the dish out of the pot is cooled to normal temperature;
(6) grind: grind the later sesame of cooling, sesame is put into stone mill and grinds, during grinding, temperature controls at 50 DEG C;
(7) filling: finally to carry out filling to the later sesame paste of grinding, make finished product.
Described water-washing process repeats 3 times.
The pure water of 4 DEG C is used to cool to sesame seed in described temperature-fall period.
Embodiment 3,
A preparation method for sesame paste, comprises the following steps:
(1) screen: by sesame descaling machine, the impurity Preliminary screening such as the iron filings be mixed in sesame are gone out, bar magnet is set in the exit of sesame descaling machine, can by the incomplete iron adsorption of cleaning on this bar magnet;
(2) wash: sesame is cleaned clean by rinsing machine, after stirred in rinsing machine, the sandstone in sesame will sink to the stage of rinsing machine, and sesame can swim in the upper strata of water, at this moment picked up by sesame, sandstone are discharged by the lower nozzle of rinsing machine;
(3) seed is fried: the sesame after water washed is carried out stir-fry seed, makes the temperature of roasted sesame device interior remain on 182 DEG C, the duration is 37min, until sesame surface becomes golden yellow;
(4) take the dish out of the pot: when taking the dish out of the pot, sesame appearance seems to reach very high plumpness, is at this moment taken the dish out of the pot instantaneously by sesame, when taking the dish out of the pot, keep the temperature of sesame at 182 DEG C;
(5) lower the temperature: between 15min, the sesame after taking the dish out of the pot is cooled to normal temperature;
(6) grind: grind the later sesame of cooling, sesame is put into stone mill and grinds, during grinding, temperature controls at 56 DEG C;
(7) filling: finally to carry out filling to the later sesame paste of grinding, make finished product.
Described water-washing process repeats 3 times.
The pure water of 4 DEG C is used to cool to sesame seed in described temperature-fall period.
Experimental result and analysis
As follows according to moisture and volatile matter content, arsenic, lead and colibacillary content in sesame paste in LS/T3220-1996 detection embodiment 1 and embodiment 2:
| Embodiment 1 | Embodiment 2 | Embodiment 3 | LS/T 3220-1996 | |
| Moisture and volatile matter content | 0.4％ | 0.5％ | 0.4％ | ≤1.0％ |
| Arsenic | ＜0.5mg/kg | ＜0.5mg/kg | ＜0.5mg/kg | ≤0.5mg/kg |
| Plumbous | ＜1.0mg/kg | ＜1.0mg/kg | ＜1.0mg/kg | ≤1.0mg/kg |
| Escherichia coli | Do not detect | Do not detect | Do not detect | Must not detect |
Arsenic is one of material that the toxicity that it is found that at present is the strongest, and it not only can cause human liver, kidney function damage, and DIABLO, even can cause cancer through, hemic and immune system; Lead is also a kind of to the great toxic heavy metal of harm, will work the mischief, and if too high levels, can cause lead poisoning after therefore plumbous and compound enters body to multiple systems such as nerve, hematopoiesis, digestion, kidney, cardiovascular and endocrines; Escherichia coli can cause serious stomachache and the hemorrhagic diarrhea of recurrent exerbation, wait performance with heating vomiting simultaneously.Experimental result shows, and in the sesame paste that the method in the present invention is obtained, arsenic, lead and colibacillary content are all starkly lower than national standard.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite not departing from the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be considered as protection scope of the present invention.
Claims (4)
1. a preparation method for sesame paste, is characterized in that comprising the following steps:
(1) screen: by sesame descaling machine, the impurity such as the iron filings be mixed in sesame are screened away;
(2) wash: sesame is cleaned clean by rinsing machine, mainly clean the sandstone in sesame;
(3) seed is fried: the sesame after water washed is carried out stir-fry seed, and temperature remains between 175 DEG C to 190 DEG C, and the duration is between 30min to 45min;
(4) take the dish out of the pot: what keep sesame when taking the dish out of the pot goes out pot temperature between 175 DEG C to 190 DEG C;
(5) lower the temperature: between 8min to 15min, the sesame after taking the dish out of the pot is cooled to normal temperature;
(6) grind: grind the later sesame of cooling, during grinding, temperature controls between 40 DEG C to 60 DEG C;
(7) filling: finally to carry out filling to the later sesame paste of grinding, make finished product.
2. the preparation method of a kind of sesame paste according to claim 1, is characterized in that: described water-washing process repeats 2 to 3 times.
3. the preparation method of a kind of sesame paste according to claim 1, is characterized in that: use the pure water of 2 DEG C to 6 DEG C to cool to sesame seed in described temperature-fall period.
4. a sesame paste, is characterized in that: use any one of the claims 1 to 3 to obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510572221.0A CN105167027A (en) | 2015-09-09 | 2015-09-09 | Sesame seed paste preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510572221.0A CN105167027A (en) | 2015-09-09 | 2015-09-09 | Sesame seed paste preparation method |
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| CN105167027A true CN105167027A (en) | 2015-12-23 |
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| CN201510572221.0A Pending CN105167027A (en) | 2015-09-09 | 2015-09-09 | Sesame seed paste preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722659A (en) * | 2016-11-30 | 2017-05-31 | 太仓市宝马油脂设备有限公司 | A kind of preparation method of sesame paste |
| CN107865442A (en) * | 2017-12-06 | 2018-04-03 | 安徽省香胡农业发展有限公司 | A kind of health sesame paste and preparation method thereof |
| CN107865370A (en) * | 2017-12-06 | 2018-04-03 | 安徽省香胡农业发展有限公司 | A kind of chafing dish sesame paste and preparation method thereof |
| CN107897825A (en) * | 2017-12-06 | 2018-04-13 | 安徽省香胡农业发展有限公司 | A kind of flavor sesame paste and preparation method thereof |
| CN107927649A (en) * | 2017-12-06 | 2018-04-20 | 安徽省香胡农业发展有限公司 | A kind of tasty and refreshing sesame paste of giving off a strong fragrance |
| CN107927586A (en) * | 2017-12-06 | 2018-04-20 | 安徽省香胡农业发展有限公司 | A kind of black sesame paste of mellow in taste |
| CN107927683A (en) * | 2017-12-06 | 2018-04-20 | 安徽省香胡农业发展有限公司 | Fragrant light sesame paste of a kind of ester and preparation method thereof |
| CN110122836A (en) * | 2018-02-08 | 2019-08-16 | 天津市大桥道食品有限公司 | A kind of mixed sesameseed sauce and preparation method thereof |
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| CN102669752A (en) * | 2011-03-06 | 2012-09-19 | 众地食品有限公司 | Production process of peanut butter with controlled aspergillus flavus |
| CN102783680A (en) * | 2011-05-19 | 2012-11-21 | 众地食品有限公司 | Peanut butter low-oxygen fine grinding process method |
| CN102907717A (en) * | 2012-11-15 | 2013-02-06 | 东海县东粤花生食品有限公司 | Preparation method of peanut butter |
| CN104263500A (en) * | 2014-07-22 | 2015-01-07 | 河南省农业科学院 | Stabilized stir-frying method for sesame |
-
2015
- 2015-09-09 CN CN201510572221.0A patent/CN105167027A/en active Pending
Patent Citations (4)
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| CN102669752A (en) * | 2011-03-06 | 2012-09-19 | 众地食品有限公司 | Production process of peanut butter with controlled aspergillus flavus |
| CN102783680A (en) * | 2011-05-19 | 2012-11-21 | 众地食品有限公司 | Peanut butter low-oxygen fine grinding process method |
| CN102907717A (en) * | 2012-11-15 | 2013-02-06 | 东海县东粤花生食品有限公司 | Preparation method of peanut butter |
| CN104263500A (en) * | 2014-07-22 | 2015-01-07 | 河南省农业科学院 | Stabilized stir-frying method for sesame |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722659A (en) * | 2016-11-30 | 2017-05-31 | 太仓市宝马油脂设备有限公司 | A kind of preparation method of sesame paste |
| CN107865442A (en) * | 2017-12-06 | 2018-04-03 | 安徽省香胡农业发展有限公司 | A kind of health sesame paste and preparation method thereof |
| CN107865370A (en) * | 2017-12-06 | 2018-04-03 | 安徽省香胡农业发展有限公司 | A kind of chafing dish sesame paste and preparation method thereof |
| CN107897825A (en) * | 2017-12-06 | 2018-04-13 | 安徽省香胡农业发展有限公司 | A kind of flavor sesame paste and preparation method thereof |
| CN107927649A (en) * | 2017-12-06 | 2018-04-20 | 安徽省香胡农业发展有限公司 | A kind of tasty and refreshing sesame paste of giving off a strong fragrance |
| CN107927586A (en) * | 2017-12-06 | 2018-04-20 | 安徽省香胡农业发展有限公司 | A kind of black sesame paste of mellow in taste |
| CN107927683A (en) * | 2017-12-06 | 2018-04-20 | 安徽省香胡农业发展有限公司 | Fragrant light sesame paste of a kind of ester and preparation method thereof |
| CN110122836A (en) * | 2018-02-08 | 2019-08-16 | 天津市大桥道食品有限公司 | A kind of mixed sesameseed sauce and preparation method thereof |
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Application publication date: 20151223 |