Brief introduction of processing technology of old oil mill

In the old oil mill in Aoli Village, Haiqing Town, Jiaonan City, peanuts were rolled into peanut blanks by rollers. Use barreled peanut blanks. A blank weighing 24 kilograms per barrel. Squeeze a peanut cake every 24 kilograms of blank. Put it in a steamer and steam for about five minutes (one ton boiler supplies gas) to steam the peanut blanks. This is the first time to mature. Steamed peanut blanks are fried in a pan. (Fry each blank for about five minutes) This is medium rare. The blank fried by the flat bottom blank frying machine automatically enters the round pot blank frying machine for the last fine frying. Until the peanut blank is fried until it is golden and shiny, with a strong peanut fragrance. (Use a traditional large iron pot, along the pot diameter 1.2m), and the time is about five minutes. This is the third ripe. The oil squeezed out is rich in fragrance and mellow. The traditional vertical 100-ton oil press was used to press peanut oil. The pressed fragrant peanut oil was put into a vat with a capacity of 300 kg for temporary storage. After half a month's natural standing, peanut oil can be marketed-the quality of oil is clear, mellow and natural. Oil-pressed peanut cake-In the 1960s and 1970s, people used crushed peanut cake mixed with corn residue and sweet potato noodles to cook, commonly known as "slag salty rice". Nowadays, peanut cake is a high-quality raw material for livestock and poultry breeding. It is also a good bait for fishing!