1. Sesame seeds: stir fry the seeds to light gray before pressing. There is a phenomenon of bursting. When kneading the seeds by hand, the oil will flow out. Stir fry the seeds with high fire. The temperature is 120-150 degrees, and the thickness of the cake is 0.7-1.5mm. Stir fry the seeds properly. The oil flow out of the cake is smooth. There is basically no residue in the oil. The cake is in a long shape and is dried once.
2. Rapeseed: because the water content of raw materials in North and south is different, add 4-6 before frying, and not in South (depending on the water content of raw materials), first stir fry the rapeseed with high fire until it is hot, and then stir fry it with low fire until it is brownish red. During the process of frying, do not add water. When pressing, the temperature of rapeseed is 120-130 degrees, and the water content is about 1-1.5. Whether the fried seeds are suitable can flow oil out of cake State observation of. The fried seeds are suitable, the oil flow out of the cake is smooth, and there is basically no residue in the oil. The thickness of the cake is 1-1.5mm, in small flakes, brownish red.
3. Peanut kernel: soak the peanut kernel once before frying. During the process of frying, add proper amount of water to make the kernel keep good softness and sufficient water. Fry the kernel until it is eight mature. Knead the kernel by hand to separate the kernel from the skin. Break the kernel into two petals and press it. The cake is 0.7mm thick and has long wrinkles. The oil is discharged smoothly.
4. Cottonseed Kernel: stir fry the oil until it is light yellow before pressing. The temperature is 120-130 ℃, and the thickness of the cake is 1-1.5mm (the moisture content in the South and north is different, so properly control the moisture content).
5. Soybean: stir fry until it burst and edible before pressing, the temperature is 120-130 ℃, and the cake thickness is 0.7mm. It is dried over and over again, but the cake material dried over and over burnt, which makes it lose a lot. Generally, the process of twice pressing is adopted. Stir fry the soybeans until they are six or seven ripe. The temperature is 80-100 ° C, the moisture is 5-6, the thickness of the first cake is 1.52mm, and the thickness of the second cake is 0.7mm. The cake is long and wrinkled, with high oil yield and large processing capacity.