CN114395440A - Processing method of vat oil - Google Patents
Processing method of vat oil Download PDFInfo
- Publication number
- CN114395440A CN114395440A CN202210013260.7A CN202210013260A CN114395440A CN 114395440 A CN114395440 A CN 114395440A CN 202210013260 A CN202210013260 A CN 202210013260A CN 114395440 A CN114395440 A CN 114395440A
- Authority
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- China
- Prior art keywords
- sesame
- frying
- stir
- water
- vat oil
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- 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.)
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Links
- 238000003672 processing method Methods 0.000 title claims description 12
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 78
- 241000207961 Sesamum Species 0.000 claims abstract description 76
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 230000017525 heat dissipation Effects 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 230000007480 spreading Effects 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 38
- 238000001914 filtration Methods 0.000 claims description 9
- 238000004537 pulping Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 239000010779 crude oil Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000004062 sedimentation Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000019198 oils Nutrition 0.000 description 27
- 235000011803 sesame oil Nutrition 0.000 description 11
- 239000008159 sesame oil Substances 0.000 description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/12—Production of fats or fatty oils from raw materials by melting out
- C11B1/14—Production of fats or fatty oils from raw materials by melting out with hot water or aqueous solutions
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a method for processing vat oil, belonging to the technical field of vat oil processing, and comprising the following steps: s1, putting sesame into water for soaking to obtain sesame with the water content of 15-20%; s2, fishing the sesame seeds obtained in the step S1, controlling water, putting the sesame seeds into a pot, stir-frying with big fire, stir-frying with small fire after the surfaces of the sesame seeds swell, and stir-frying the sesame seeds; s3, adding cold water into the fried sesame, and continuously stir-frying with slow fire for 1-2 min; s4, taking the sesame seeds obtained in the step S3 out of the pot, and flatly spreading the sesame seeds for natural heat dissipation; s5, putting the heat-dissipated sesame into a grinder to be ground to obtain sesame powder; s6, grinding sesame powder in a grinding machine, combining the ancient process with the modern machine, keeping the original taste and flavor of the vat oil without losing the inherent nutritive value, and being not easy to get burned after eating, and can be used for frying, frying or cold mixing.
Description
Technical Field
The invention relates to the technical field of processing of vat oil, in particular to a processing method of vat oil.
Background
The vat oil is both vat sesame oil and ground sesame oil, which is prepared by water-substituted method, and has stronger and purer fragrance. The ground sesame seed oil processed by the water substitution method has the history of more than 400 years in China. The traditional production process comprises the following steps: selecting materials, cleaning, frying seeds, grinding into thick liquid, stirring, oscillating, precipitating, skimming oil, and packaging. The sesame oil is divided into ground sesame seed oil and machine-pressed sesame seed oil according to the preparation method, and the ground sesame seed oil is famous for strong fragrance and strong and attractive fragrance. Sesame is used as a raw material, so the sesame oil is called as sesame oil or sesame oil. The sesame is called 'benne' and 'sesame oil' by the ancient people, and the sesame oil is called 'benne oil' and 'sesame oil'. Sesame oil can be called as the top oil product, people respect sesame as "oil crop queen" and respect sesame oil as "vegetable oil king".
In the existing big vat oil processing process, the traditional wood squeezing or grinding mode is mostly adopted, so that the obtained big vat oil is hot and easy to get hot, can only be used for cold dishes and cannot be used for stir-frying or frying dishes.
Disclosure of Invention
The invention aims to provide a processing method of vat oil, which aims to solve the problems that in the prior art, the obtained vat oil is hot and easy to get hot due to the traditional wood squeezing or grinding mode in most of the processing processes of vat oil, and can only be used for cold dishes and can not be used for stir-frying or frying dishes.
In order to achieve the purpose, the invention provides the following technical scheme: a processing method of vat oil comprises the following steps:
s1, putting sesame into water for soaking to obtain sesame with the water content of 15-20%;
s2, fishing the sesame seeds obtained in the step S1, controlling water, putting the sesame seeds into a pot, stir-frying with big fire, stir-frying with small fire after the surfaces of the sesame seeds swell, and stir-frying the sesame seeds;
s3, adding cold water into the fried sesame, and continuously stir-frying with slow fire for 1-2 min;
s4, taking the sesame seeds obtained in the step S3 out of the pot, and flatly spreading the sesame seeds for natural heat dissipation;
s5, putting the heat-dissipated sesame into a grinder to be ground to obtain sesame powder;
s6, putting sesame powder into a pulping machine for pulping, adding boiled water during the pulping process, and then obtaining vat oil crude oil after centrifugal filtration;
s7, uniformly stirring the crude vat oil, conveying the stirred crude vat oil to a vibration slag discharge filter through a pump body for filtering to remove partial water and particle impurities, conveying the filtered crude vat oil to a natural sedimentation filter through the pump body, filtering through a filter screen, and further removing impurities to obtain the finished product of the vat oil.
Preferably, in the step S1, the sesame soaking time is 45-60 min.
Preferably, in the step S2, when the sesame is stir-fried with strong fire, the temperature of the sesame is 180 ℃ to 200 ℃, and when the sesame is stir-fried with weak fire, the temperature of the sesame is 150 ℃ to 170 ℃.
Preferably, in the step S3, the mass ratio of the cold water to the sesame is 1-2: 40.
Preferably, in the step S6, the grinding temperature is 70-80 ℃, the adding time of water is 3-4 times, and the mass ratio of the single water adding amount to the sesame is 3-4: 5.
Preferably, in step S7, the filter screen is seed-removed cotton.
Compared with the prior art, the invention has the beneficial effects that:
combines the ancient process with the modern machine, retains the original taste and flavor of the vat oil, does not lose the inherent nutritive value, is not easy to get burned after eating, and can be used for frying, frying or cold mixing.
Drawings
FIG. 1 is a schematic flow chart of the steps of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "top/bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "sleeved/connected," "connected," and the like are to be construed broadly, e.g., "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example (b):
referring to fig. 1, the present invention provides a technical solution: a processing method of vat oil comprises the following steps:
s1, putting sesame into water for soaking to obtain sesame with the water content of 15-20%;
s2, fishing the sesame seeds obtained in the step S1, controlling water, putting the sesame seeds into a pot, stir-frying with big fire, stir-frying with small fire after the surfaces of the sesame seeds swell, and stir-frying the sesame seeds;
s3, adding cold water into the fried sesame, and continuously stir-frying with slow fire for 1-2 min;
s4, taking the sesame seeds obtained in the step S3 out of the pot, and flatly spreading the sesame seeds for natural heat dissipation;
s5, putting the heat-dissipated sesame into a grinder to be ground to obtain sesame powder;
s6, putting sesame powder into a pulping machine to be ground into pulp, adding boiled water during the pulping process, wherein the temperature of the boiled water is 95-100 ℃, and then obtaining vat oil crude oil after centrifugal filtration;
s7, uniformly stirring the crude vat oil, conveying the stirred crude vat oil to a vibration slag discharge filter through a pump body for filtering to remove partial water and particle impurities, conveying the filtered crude vat oil to a natural sedimentation filter through the pump body, filtering through a filter screen, and further removing impurities to obtain the finished product of the vat oil.
In the step S1, the sesame soaking time is 45-60 min.
In the step S2, when the sesame is stir-fried with strong fire, the temperature of the sesame is 180 to 200 ℃, and when the sesame is stir-fried with weak fire, the temperature of the sesame is 150 to 170 ℃.
In the step S3, the mass ratio of the cold water to the sesame is 1-2: 40.
In the step S6, the grinding temperature is 70-80 ℃, the water adding times are 3-4 times, and the mass ratio of the single water adding amount to the sesame is 3-4: 5.
In the step S7, the filter screen is seed-removed cotton.
The working principle is as follows: combines the ancient process with the modern machine, retains the original taste and flavor of the vat oil, does not lose the inherent nutritive value, is not easy to get burned after eating, and can be used for frying, frying or cold mixing.
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A processing method of vat oil is characterized in that: the method comprises the following steps:
s1, putting sesame into water for soaking to obtain sesame with the water content of 15-20%;
s2, fishing the sesame seeds obtained in the step S1, controlling water, putting the sesame seeds into a pot, stir-frying with big fire, stir-frying with small fire after the surfaces of the sesame seeds swell, and stir-frying the sesame seeds;
s3, adding cold water into the fried sesame, and continuously stir-frying with slow fire for 1-2 min;
s4, taking the sesame seeds obtained in the step S3 out of the pot, and flatly spreading the sesame seeds for natural heat dissipation;
s5, putting the heat-dissipated sesame into a grinder to be ground to obtain sesame powder;
s6, putting sesame powder into a pulping machine for pulping, adding boiled water during the pulping process, and then obtaining vat oil crude oil after centrifugal filtration;
s7, uniformly stirring the crude vat oil, conveying the stirred crude vat oil to a vibration slag discharge filter through a pump body for filtering to remove partial water and particle impurities, conveying the filtered crude vat oil to a natural sedimentation filter through the pump body, filtering through a filter screen, and further removing impurities to obtain the finished product of the vat oil.
2. The processing method of the vat oil according to claim 1, characterized in that: in the step S1, the sesame soaking time is 45-60 min.
3. The processing method of the vat oil according to claim 1, characterized in that: in the step S2, when the sesame is stir-fried with strong fire, the temperature of the sesame is 180 to 200 ℃, and when the sesame is stir-fried with weak fire, the temperature of the sesame is 150 to 170 ℃.
4. The processing method of the vat oil according to claim 1, characterized in that: in the step S3, the mass ratio of the cold water to the sesame is 1-2: 40.
5. The processing method of the vat oil according to claim 1, characterized in that: in the step S6, the grinding temperature is 70-80 ℃, the water adding times are 3-4 times, and the mass ratio of the single water adding amount to the sesame is 3-4: 5.
6. The processing method of the vat oil according to claim 1, characterized in that: in the step S7, the filter screen is seed-removed cotton.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210013260.7A CN114395440A (en) | 2022-01-07 | 2022-01-07 | Processing method of vat oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210013260.7A CN114395440A (en) | 2022-01-07 | 2022-01-07 | Processing method of vat oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114395440A true CN114395440A (en) | 2022-04-26 |
Family
ID=81229257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210013260.7A Pending CN114395440A (en) | 2022-01-07 | 2022-01-07 | Processing method of vat oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114395440A (en) |
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2022
- 2022-01-07 CN CN202210013260.7A patent/CN114395440A/en active Pending
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Application publication date: 20220426 |