Shenjia Hydraulic

The most commonly used vegetable oil in daily life is rapeseed oil. After heating, rapeseed oil emits a pungent fragrance. As an essential and common oil in daily life, do you know the method of making rapeseed oil?

Will everyone be as curious as the editor? As a professional enterprise producing vegetable oil, today the editor will introduce our traditional pressing and production process to you. Pay attention without getting lost, perhaps tomorrow the editor will introduce our production process to everyone!

The first step of cleaning: Before cleaning, we usually put the rapeseed in a bamboo basket, crush the side by side mud with our feet, and then screen it. Use a windmill to remove ash and debris lighter than rapeseed. Then use coarse and fine sieves to remove impurities larger or smaller than the rapeseed. This process is generally used for the drying of rapeseed harvested from the production site, and it needs to be cleaned again when it arrives at the factory for production.

Step 2: Fry seeds: Use a sandwich pot (or two pots can be stacked together), which can be filled with grass ash or fine sand. When starting to stir fry, the heat can be slightly high. After about 0.5 hours, if there is a cracking sound of the rapeseed in the pot, the heat should be controlled. 10 minutes before the rapeseed is taken out of the pot, the flame should be suppressed. When the temperature of the rapeseed in the pot reaches 115-120 ℃ and the crushed rapeseed turns golden yellow by hand, it can be taken out of the pot. Be careful to stir fry frequently.

Step 3 Grinding: The grinding should be flat, the grinding center should be adjusted to the right height, the material should be evenly fed, and the seeds of different sizes should be ground separately without producing whole seeds. When grinding seeds, it is necessary to flip and sweep them frequently. When the first batch is stirred, add about 3% of sieved coarse bran or about 2% of 3cm long grass core to mix. The thickness of the pressed billet should not exceed 0.2cm. After adding the specified coarse bran or grass core, the billet can be steamed directly.

Step 4: Steam the first blank for about 2 minutes, then steam it until it turns green. Steam the second blank for 25 minutes. When steaming, constantly add water to the pot to compensate for the loss. Steam the waist without any air leakage, and burn the fire evenly with coal. A layer of brown should be added to the bottom of the container to protect it and prevent it from sticking to the raw material. At this time, it is necessary to frequently change the water in the steamer.

Step 5: Cake wrapping and pressing: Double circle the first layer, single circle the second layer, disperse the cake wrapping, concentrate the pressing, wrap the cake quickly, and press the cake firmly and evenly. Loose grass is better for making pancakes.

Step 6: Squeeze lightly and frequently. Quickly press the cake tightly, then lightly and frequently press it after the oil is extracted. After 1 hour, most of the oil is squeezed out, and the pressure is increased by heavy or slow pressing. The collision rod should be leveled and aligned, with even upper and lower tips. The first pass takes 3 hours to produce 90% oil, the second pass takes 4 hours, and the next morning the oil is extracted. To prevent cold air from blowing, cover and press with insulation board or burlap bag.

The above is the traditional method of making rapeseed oil. Nowadays, machine pressing has simplified some steps, making the production of rapeseed oil faster and better preserving the original nutrients, improving production efficiency and increasing yield. The traditional pressing methods nowadays are no longer effective.