Garlic sauce and sesame sauce have the advantage of high energy and high salt content. They are suitable for frontline soldiers. As a side dish, they can definitely boost morale.
The grinding and preparation of sauces are integrated with the herbal medicine workshop.
Garlic is produced in Qixian County, Kaifeng, and sesame seeds are produced in counties in the south. Because the specialty products are rich, the raw materials are easy to purchase, and the production process is not difficult, so canning sauces is much cheaper and more effective than canning meat.
Garlic is easy to process, and you don’t have to worry too much about sterilization.
Sauce processing can be divided into clear steps.
1. Cut the roots: Use a knife to cut off the roots of the garlic when harvesting, and avoid removing the roots when purchasing.
2. Peeling: Soak in warm water before peeling to make it easy to peel. The pedal peeling machine made of bamboo wood rubs the bamboo curtain up and down as the spindle rotates, and rotates vertically around the center of the peeling machine to peel the garlic.
fall off.
3. Ventilation: There is a trumpet-shaped air bucket behind the bamboo curtain, and a blower is used to send air to the trumpet; the garlic is taken away by the bamboo curtain and falls into the frame below; the garlic skin is blown away by the wind.
4. Soaking and drying: Soak the garlic in warm water for a while, rinse it and dry it. Dry the water attached to the garlic after soaking.
5. Stirring: Pour the garlic into a wooden pedal stirring device or a hydraulic stone mill, stir it into a sticky lake shape and flow into the wooden barrel.
6. Stir-fry: Add sesame oil, minced xianggu, salt, minced spices, scallions, minced Sichuan peppercorns, minced pepper, rice vinegar, soy sauce and other condiments into the pot and stir-fry until cooked.
7. Canning: Put the ceramics into the pot when the temperature is high, and immediately seal it with cork.
In this way, thanks to the bactericidal effect of garlic itself and the effect of high-temperature heating, it can be maintained without deterioration for half a year. If it were not for the limited sealing of cork and ceramics, it could be kept fresh for a longer period of time.
Garlic sauce has an obvious flavor enhancement effect, but after all, some people don't like its taste.
Don’t worry, because we also produce fragrant sesame paste~
Wang Hongyu asked several masters with local skills in making sesame paste to summarize the processing steps of sesame paste manufacturers:
Rinse: It can remove the fine impurities remaining after screening, making the sesame seeds cleaner; in addition, when rinsing, the sesame seeds can absorb the water evenly, which can extend the frying time to avoid the phenomenon of scorching, frying, or scorching on the inside and outside.
Frying seeds: When frying sesame seeds, it is important to control the heat, time and temperature. At the beginning, due to the high water content of sesame seeds, it is better to stir-fry over medium heat; lower the firepower and check the tenderness of the sesame seeds at any time. Twist the cooked sesame seeds into pieces by hand.
Sesame seeds are slightly yellow in color and very fragrant when you take a bite.
Note: When stir-frying, stir frequently to make moisture and smoke easily disperse, prevent scorching, and avoid uneven rawness and ripeness. At the same time, the different varieties of sesame seeds should be treated separately during specific operations, and the thickness of the skin should be treated separately.
Those with thin skin should use medium heat, while those with thin skin should use low heat.
Blow clean: During the frying process, the sesame skin peels off easily, and there is also some fried oil powder (commonly known as sesame bran) mixed in. These substances contain less oil and mixed with 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 screening.
After grinding the sesame seeds into a paste-like form, the paste-like form is formed due to the presence of oil, which is usually called sesame paste. The finer the sesame paste is ground, the more complete the cell destruction will be, and the more conducive it is to the separation of oil and fat.
Put the sesame paste into a container, such as a clay pot or a glass bottle, and store it in a cool place. Do not store it for too long, otherwise the oil in the sesame paste will automatically settle to the top, causing the lower part to harden, affecting the food and taste.
The oil coming out of sesame paste cannot be completely called sesame oil. Because the sesame used to make sesame paste and the sesame used to make sesame oil are fried at completely different temperatures, and the aroma of the oil is also different.
Selecting materials, removing impurities, cleaning, drying, frying pans, frying seeds, heat, time, grinding times, and grinding fineness must all be done to a good standard.
Wash, drain and roast the sesame seeds at high temperature. After grinding the sesame seeds, a multi-component dispersion management system can be obtained. Experiences are constantly summarized to improve the production regulations.
The material selection, cleaning, frying and grinding of sesame paste are four important steps in the production of sesame paste and must be strictly controlled.
The choice of materials affects the quality and safety of sesame paste. Remove unfull and moldy sesame seeds, clean sesame seeds with straw and debris, and prevent toxic substances from directly entering the product. Food safety issues.
The unique aroma of sesame is mainly produced by the roasted seeds processing technology. Therefore, a key step in the sesame paste processing process is roasted seeds.
Generally speaking, when frying seeds, you should choose a large and shallow pot. The temperature and time of frying are the main factors that affect frying.
When frying seeds, timing is the key to obtain the fried sesame seeds needed for sesame sauce. The degree of frying can be judged subjectively. Fried sesame seeds are yellow and will turn into crumbs 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. It will also cause toxicity to the body. No one understood this harm at the time.
Temperature and time also have a significant impact on the flavor of spices. The grinding process is one of the key links in the formation of sesame paste. During the crushing process, the temperature of the sauce increases with the increase of grinding frequency and grinding time. High temperature will affect its quality and nutrition.
Element.
The sauce definitely needs oil.
Oil is relatively expensive, so if you rely on buying oil to make sauce, your profit will be less.
Of course, sesame seeds are used to make sauce and produce oil.
The main differences between pressing sesame oil and making sesame paste are:
The stone mill for making sesame paste can be large or small, so small that even one person can operate it. The stone mill for pressing sesame oil is much larger, with an upper and lower grinding fan with a diameter of more than three feet, which is too much for people to grind, usually a donkey.
Of course, you can also grind it with water.
The outer platform outside the grinding platform is not small, because the oil basket connected to the oil lake must be stored inside, so as not to affect the donkey grinding, and to prevent the donkey's excrement and urine from splashing into it. As the saying goes, a lazy donkey urinates more when grinding. This is physiological
reaction.
The heat for frying the seeds after pressing oil is much higher than frying the seeds for making sesame paste. When making sesame paste, the fried seeds will turn yellow and can be crushed with your hands; when frying the seeds by pressing oil, the sesame seeds should turn orange and be crushed into powder by hand, so that the sesame oil will be fragrant.
Attack people.
Because the sesame seeds are pressed into sesame oil and stir-fried at high temperature, they will easily scorch before being cooked. You need to spray water when frying to a certain temperature, and spray water to cool them after being cooked. This way, the oil yield rate is high, and the temperature is high when frying the seeds, which will inevitably cause scorching.
For slag, you need to use a hair dryer to blow off impurities, usually using a sieve.
The oil press is a platform elevated above the ground with movable wooden boards in a pit. The oil pressing tank is in the pit, with the upper edge flush with the board. The oil basket is at the lowest part of the pit, and other spaces are used to store oil.
The use of baskets.
After grinding the sesame seeds into a thin lake shape, use three iron hoops to lay out the bundled flax, fill it with sesame paste, roll up the flax and wrap it, and place it in a semicircular oil pressing tank, with a round wooden board placed next to it.
Place the second one, then the third one in sequence, and then put a few round wooden boards on the side. Insert wedges of hardwood between the two wooden boards, and then use a sledgehammer to alternately smash the wedges.
The sesame paste cake is squeezed, and the sesame oil seeps out from the flax, flows into the arc-bottomed oil collection tank, and finally collects into the oil basket under the tank. When the sound of oil leakage becomes smaller, alternately smash the wedges.
When you can no longer hear the sound of oil leakage, pull out the wedge and take out the sesame cake. This is the best raw material for fertilizing land since ancient times and is also the best cattle feed. Poor people add sesame cake to their pasta to increase oil and water.
, although it doesn’t taste good, but it fights hunger.
The flax soaked in oil can still be used. The process is repeated again and again, and baskets of sesame oil are squeezed out.