Garlic sauce and sesame sauce have the advantage of high energy and high salt content, which is suitable for front-line soldiers, and as a left-hand meal, it can definitely boost morale.

The sauce grinding and preparation are just one with the herbal workshop.

Kaifeng Qi County produces garlic, and the southern counties produce sesame, because the specialty is abundant, the purchase of raw materials is convenient, and the production process is not difficult, so the cost of canned sauce is far lower than that of canned meat, and the effect is good.

Garlic is easy to process without worrying too much about disinfection.

Sauce processing can be broken down into clear steps.

1. Cut the roots: Cut off the roots of the garlic with a knife when harvesting, and do not bring heels when purchasing.

2. Peeling: Soak in warm water before peeling, so that it is easy to peel. The foot peeling machine made of bamboo and wood rubs the bamboo curtain up and down as the main shaft rotates, rotating vertically around the center of the peeling machine, and the garlic peel falls off.

3. Ventilation: There is a trumpet-shaped air bucket behind the bamboo curtain, and the blower is used to supply air to the bell mouth; The garlic is carried away by the bamboo curtain and falls into the box below; The garlic skin is blown away by the wind.

4. Soaking and drying: Soak the garlic in warm water for a moment, rinse and dry. Dry the water that adheres to the garlic after soaking.

5. Stirring: Pour the garlic into a wooden pedal stirring device, or a hydraulic stone mill, and stir it into a sticky lake and flow into the wooden barrel.

6. Stir-frying: Add sesame oil, fragrant powder, salt, spices, green onions, peppercorns, peppercorns, rice vinegar, soy sauce and other condiments to the pot and stir-fry.

7. Canning: Fill the ceramic at high temperature and seal it immediately with a cork wrapping cloth.

In this way, with the bactericidal effect of garlic itself and the effect of high temperature heating, it can be maintained for half a year without spoilage. Cork and ceramics would otherwise stay fresh longer if they didn't have a limited seal.

Garlic sauce has a noticeable effect on flavor, but after all, some people don't like its taste.

This is not afraid, because it also produces fragrant tahini~

Wang Hongyu asked several local masters with good sesame paste skills to summarize the processing steps of sesame paste manufacturers:

Rinsing: It can remove the fine impurities remaining after screening to make the sesame seeds cleaner; In addition, when rinsing, the sesame seeds can be evenly eaten with water, which can prolong the frying time of the seeds and avoid the phenomenon of stir-frying, stir-frying lakes or coking inside and outside.

Stir-fried seeds: When stir-frying sesame seeds, it is important to master the heat, time, and temperature. At the beginning, due to the large water content of sesame seeds, it is advisable to fry the ingredients over medium heat; Reduce the heat and check the age of the sesame seeds at all times. Cooked sesame seeds are broken by hand, the color of the sesame seeds is slightly yellow, and it is very fragrant to eat.

Precautions: When stir-frying, stir frequently, so that moisture and smoke are easy to dissipate, prevent scorching lakes, and avoid uneven raw and cooked food. At the same time, according to the different varieties of sesame seeds, they should be treated separately in specific operations, and those with thick skin should be medium heat, and those with thin skin should be low heat.

Blowing: In the process of stir-frying, the sesame skin is easy to fall off, and at the same time, there are some fried lake oil powder (commonly known as mochi) mixed in it, these substances contain less oil and mixed in the sesame seeds will also affect the quality of sesame paste, so they must be removed. The blowing operation generally adopts the method of blowing or sifting.

When sesame seeds are ground into a paste, they become a paste due to the presence of oil, which is often called sesame paste. The finer the sesame sauce is ground, the more completely the cells are destroyed, and the more conducive it is to the separation of oils.

Put the tahini in a container, such as a clay pot or glass bottle, and let it cool in a cool place to store. It should not be parked for too long, otherwise the oil in the sesame paste will automatically precipitate and float to the top, resulting in hardening of the lower part and affecting the eating and taste.

The oil that floats out of tahini can't be called sesame oil entirely. This is because the sesame seeds used to make sesame paste are fried in a completely different heat from the sesame seeds used to make sesame oil, because the aroma of the oil is also different.

Material selection, impurity removal, cleaning, drying, wok, frying seeds, heat, time, grinding times, and grinding fineness should be grasped well.

Wash and drain the sesame seeds and bake them over high heat. After grinding, the hemp material can obtain a multi-component decentralized management system, constantly summarize experience, and improve the production regulations.

Material selection, cleaning, seed frying, and grinding of sesame paste are the four important links in the production and manufacturing of sesame paste, which must be strictly controlled.

The selection of materials affects the quality and safety of sesame paste, removing sesame seeds that are not full and moldy, cleaning up sesame seeds with straw and sundries, and preventing toxic substances from directly entering the product food safety problems.

The occurrence of the unique aroma of sesame seeds is important in the processing technology of fried seeds, therefore, a key step in the processing process of sesame paste is fried seeds.

Generally speaking, when frying seeds, you should choose a large and shallow pan, and the temperature and time of frying are the main factors affecting frying.

Stir-frying seeds and timing are the keys to getting the fried sesame seeds needed for sesame paste. The level of frying is subjectively distinguished, and the fried sesame seeds are yellow and will turn into minced seeds when pinched with your fingers.

If the temperature is too high or the seeds are fried for too long, it will not only affect the flavor and taste of sesame products, but also reduce the oil content. And there will be toxicity to the body, and no one understood this harm at the time.

Temperature and time also have a significant impact on the flavor of spices, and its grinding process is one of the key links in the formation of sesame paste. During the crushing process, the temperature of the sauce expands with the frequency and time of grinding, and the high temperature affects its quality and nutrient content.

Sauce must use oil.

Oil is relatively expensive, and it is less profitable to buy oil to make sauces.

Of course, we rely on sesame seeds to make soy sauce and produce oil.

The main differences between squeezing sesame oil and making sesame paste are:

The stone mills used to make tahini can be large or small, so small that even one person can operate them. The stone mill for squeezing sesame oil is much larger, with a diameter of more than three feet for the upper and lower grinding fans, which is unbearable to rely on people to push and grind.

The outer table outside the grinding table is not small, because the outside should be stored in the oil basket of the oil lake, which does not affect the donkey's grinding, and also prevents the donkey's feces and urine from splashing inside.

The heat of frying seeds in oil is much greater than that of stir-frying seeds in sesame paste, and the seeds are yellow when you make sesame paste, and you can crush them by hand; Stir-fry seeds and sesame seeds in oil to turn orange, and knead them into powder by hand, so that the sesame oil will have a fragrant aroma.

Because the sesame oil is squeezed to fry the sesame seeds at high temperature, it is easy to scorch the lake before the pot, and the water should be sprayed to a certain temperature, and the water should be sprayed to cool after the pot is released, so that the oil yield is high, and the temperature is high when the seeds are fried, and there will inevitably be coke slag, and the impurities need to be blown off with a hair dryer, generally sieved with a sieve.

Oil extraction is a platform that is raised above the ground with movable wooden planks on a pit, the oil pressing trough is in the pit, the upper edge is flush with the plank, the oil basket is at the lowest part of the pit, and the other space is used to store the oil basket.

After grinding the sesame seeds into a thin lake, lay out the bundled flax with three iron hoops, pour the sesame paste to the full, roll up the flax and wrap it, stand in a semi-circular oil press tank, and place a round wooden board next to it.

Put the second, third~ put a bunch in turn, and then put a few round planks on the side. Insert a wedge-shaped hardwood between two planks, then use a sledgehammer to alternately smash the wedges.

The sesame paste cake is squeezed, and the sesame oil seeps out of the flax, flows into the oil collection tank at the bottom of the arc, and finally converges into the oil basket under the tank.

When you can't hear the sound of oil leakage, pull out the wedge, take out the hemp cake, this is the best fertilizer raw material after ancient times, but also the best cattle feed, the poor family to the hemp cake into the pasta, can also increase oil and water, although the taste is not good, but anti-hunger.

The flax soaked in oil can continue to be used, and the process is repeated again and again, and a basket of sesame oil is squeezed out.