Sesame paste stone mill has a long history. A long time ago, stone mill sesame paste was made by using traditional livestock or manually driven stone grinding plate, which is time-consuming and laborious. With the development of science and technology, electric stone mill sesame paste replaced manual work. In today's market, stone mill sesame paste is very popular in the market.

選料炒籽）——選成熟飽滿、干濕適中的新芝麻，先用簸箕各種雜質(zhì)，也可用清水漂洗除去漂浮的雜質(zhì)和沉底的泥沙，然后堆悶起來，使其均勻吃水。炒芝麻時，先用急火加熱，當(dāng)快熟時，漸減火勢，并加快攪動，促進(jìn)煙和水氣的放出。

First, select the materials for frying seeds) - select the new sesame seeds that are mature, full and moderately dry and wet. First, remove all kinds of impurities with a dustpan, or rinse with clean water to remove floating impurities and sediment at the bottom, and then pile them up to make them draft evenly. When frying sesame, first heat it with a quick fire. When it is about to mature, gradually reduce the fire and speed up the stirring to promote the release of smoke and moisture.
 

芝麻呈黃褐色時，迅速取出，攤開降溫，并簸去炒焦的碎末渣滓，將炒酥揀凈的芝麻趁熱放在石碾上反復(fù)碾磙或小磨上細(xì)磨。當(dāng)把芝麻碾磨稠糊料漿時檢查細(xì)度，用拇指、食指捻開料漿，不留殘渣，越細(xì)越好。然后把料漿攬在盆子里，放進(jìn)盛有開水的鍋里用文火加熱，使用晃油機(jī)對漿攪拌，經(jīng)過磨料操作，加入開水?dāng)嚢?，就能把料漿中的油代替出來。

When the sesame is yellowi

sh brown, quickly take it out, spread it out to cool down, and winnow the scorched residue. Put the fried crisp and clean sesame on the stone mill while it is hot, and grind it repeatedly or finely on a small mill. When the sesame is ground to a thick paste slurry, check the fineness, twist the slurry with your thumb and index finger, leaving no residue. The finer the better. Then take the slurry in a basin, put it into a pot with boiling water, heat it with slow fire, use an oil shaker to stir the slurry, operate with abrasive, add boiling water and stir, and then the oil in the slurry can be replaced.

必須用90度以上的開水，加水量一般是芝麻重量的二分之一左右，分三四次加入，逐次減少加水量，每次加水后均要攪拌。油漿底部漸呈蜂窩狀，大部分油即浮出。后酌量加水定漿，攪速放慢，半小時后將油撇出，震動芝麻醬晃油機(jī)分油。

Boiling water above 90 ° C must be used. The amount of water added is generally about half of the weight of sesame. Add it in three or four times, reduce the amount of water one by one, and stir after adding water each time. The bottom of the oil slurry is gradually honeycomb, and most of the oil floats out. After that, add water to fix the slurry, slow down the stirring speed, skim out the oil half an hour later, shake the sesame paste and shake the oil separator.

料漿加水?dāng)嚢韬?，大部分油從油漿中分離出來，可用面杖或葫蘆類物體在油渣漿中上下震蕩，促進(jìn)渣漿中的小油滴結(jié)團(tuán)浮出。連續(xù)震動撇油三次，震動分油時應(yīng)保持溫度在八九十度，以減少油的粘度。撇出的香油，若不帶漿渣就不要過濾，即為清香透明的小磨香油。

After the slurry is stirred with water, most of the oil is separated from the slurry, and a face stick or gourd can be used to vibrate up and down in the slurry to promote the agglomeration and floating of small oil droplets in the slurry. The oil shall be skimmed continuously for three times, and the temperature shall be kept at 80 to 90 degrees during oil separation to reduce the viscosity of the oil. Do not filter the skimmed sesame oil without slurry residue, that is, it is a fragrant and transparent small grinding sesame oil.

剩下的油渣可做醬油、味精和點(diǎn)心餡等，但要注意及時食用，防止發(fā)霉變質(zhì)，油渣多時可以干藏，石磨芝麻醬的好處在于原汁原味：不會使淀粉因高溫熟化糊化，蛋白質(zhì)面筋面性沒有改變，維生素微量元素不被破壞，營養(yǎng)成分仍然存在。石磨中含多種礦物質(zhì)微量元素，石磨和糧食自然摩擦，礦物質(zhì)營養(yǎng)元素進(jìn)入原糧中，天然混合，渾然一體，營養(yǎng)更豐富。

The remaining oil residue can be used as soy sauce, monosodium glutamate and dessert filling, but it should be eaten in time to prevent mildew and deterioration. The oil residue can be stored dry for a long time. The advantage of stone grinding sesame paste lies in its original flavor: it will not make the starch mature and gelatinize due to high temperature, the flour of protein gluten has not changed, the trace elements of vitamin are not damaged, and the nutrients still exist. The stone mill contains a variety of minerals and trace elements. The stone mill naturally rubs with grain. Minerals and nutrients enter the raw grain and are naturally mixed, integrated and nutritious.

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