The historical process of sesame oil (also known as sesame oil)
It is not known who invented sesame oil. We only know that it existed in the Three Kingdoms era more than 1800 years ago. By the Jin Dynasty, it had been widely used in the Chinese catering industry.
Sesame oil is called "sesame oil" because it is obtained from the seeds of sesame seeds. Because sesame oil made after roasting sesame seeds often has a strong aromatic smell, people in northern my country call it "sesame oil"; in southern my country, people call it "sesame oil". In ancient my country, sesame was also called "flax" and "sesame", so people called sesame oil "sesame oil" and "sesame oil". In Japan and South Korea, people also called it "sesame oil". In order to show their love for sesame and sesame oil, people respectfully call sesame the "Queen of Oil Crops" and sesame oil the "King of Vegetable Oils and Fats".
During the Three Kingdoms era, the working people of our country had mastered the technology of making oil from sesame seeds. Chen Shou's "Three Kingdoms. Wei Zhi" records: "Sun Quan arrived at Hefei Xincheng and rushed towards... ...Break pine trees into torches, pour sesame oil into them, and attack the county from the upper wind. "Sesame oil at that time was made by pressing sesame seeds raw using the stone mortar method or the wooden press method.
It was later that sesame oil appeared on people's dining tables. The text in "Beitang Shuchao" quotes the "Natural History" of the Jin Dynasty and says: "There is a method of fermented soya beans in foreign countries. Soak the beans with bitter wine, make them extremely dry, steam them with sesame oil, and stop the fermentation after three times." This is The earliest record of sesame oil being used in food dates back to more than 1,600 years ago.
During the Southern and Northern Dynasties, sesame oil had been widely used in catering. During the Tang and Song Dynasties, sesame oil was even more widely used as the best edible vegetable oil.
Sesame oil is also widely used in the medical field. There are many applications in the "Compendium of Materia Medica", and many good medical prescriptions are still in use today. Shizhen said: Black sesame oil is the best medicine, followed by white sesame oil.
With the gradual improvement of production technology, the gradual improvement of people's living needs, and the gradual development of the nutritional value of sesame oil, the production technology and products of sesame oil are becoming increasingly rich, such as Industrial sesame oil, medicinal sesame oil, light sesame oil, black sesame sesame oil, health sesame oil, etc. Ordinary edible sesame oils are also different. For example, sesame oil with a slightly lower heat for roasting is generally used for stir-frying. The ones that are fried at a slightly higher heat are generally used for cold salads, soups or stuffings. Sesame oil production has also gone through the process of primitive manual extrusion, water substitution method and power machine extraction.
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Sesame oil is also divided into two categories according to its fragrance characteristics:
One is sesame oil, which has strong or obvious aroma. Sesame oil scent. The unique ingredients in sesame are processed by high-temperature frying technology to generate substances with special fragrance, which gives sesame oil a unique fragrance that is different from other edible vegetable oils, so it is called sesame oil. According to the processing technology, sesame oil is divided into two types: small ground sesame oil and machine-made sesame oil.
Small ground sesame oil is made by using water instead of water, which makes the fragrance stronger and purer. The finely ground sesame oil processed by the water substitution method has a history of more than 400 years in China. In addition to domestic sales, the products are also exported to Hong Kong and Macao and exported to Southeast Asian countries. Except for a few areas such as *** and Qinghai, all other provinces, cities and autonomous regions have production. The traditional production process is: material selection, cleaning, frying seeds, refining, stirring, shaking, sedimentation, oil skimming, and packaging.
Speaking of small ground sesame oil, there is an origin:
According to the "Weixian Chronicles": "The Cui family originated from Shanxi Hong in the early Ming Dynasty. Dong County was moved to Cuijiazhuang, Dahe, Weixian County, Shandong Province. "At that time, the three Cui brothers moved here and named the village "Cuijiazhuang" after their own surnames. They mainly make a living by growing sorghum, millet, sesame, beans, vegetables, burning kilns, and fishing. The eldest son of the Cui family had the skills to grow vegetables and melons, and his descendants moved to the rice fields in Shouguang to engage in vegetable cultivation. The third son of the Cui family knew how to fish. Later, his descendants fished along both sides of the Dahe River to the North Sea and settled in the Yangzi area of ??Hanting, Weixian County. Only the second son of the Cui family is the smartest and cleverest. He can farm the land and burn kilns. He can also use stones to make stone mortars, stone mills and other tools for pounding rice, grinding flour and grinding tofu. People praise him. Skilled craftsman.
At that time, the sorghum, millet, sesame, beans, etc. cultivated by Cui's second son were all used as food. After harvesting the sesame seeds, stir-fry the sesame seeds in a pot, mash them into powder with a stone mortar or grind them into a paste with a small stone and eat them directly.
One day, while having lunch, he diluted the sesame paste in the bowl with boiling water and prepared to add it to the dishes. Because he added a little too much water, he was stirring it with chopsticks. Occasionally, he found many oil beads floating in the bowl. He picked up the bowl and shook it. The oil beads gathered together, and a special tangy fragrance wafted out with the hot air. He dipped some of the oil beads with his chopsticks. When you taste it, it tastes very fragrant. This kind of fragrance is not found in other oils.
So, as if he had discovered a new world, he began to use his brain to think and ponder: If more sesame paste is added to boiling water to make more oil, it can be added to meals. Here, wouldn’t the food be more delicious? He started experimenting: frying the sesame seeds he planted and harvested in a pot, grinding the fried sesame seeds into a paste with a small stone mill he made, and then put the sesame paste into the clay he made. Pour an appropriate amount of boiling water into the basin and stir it continuously with a wooden pole. As expected, a thick layer of oil floats out of the basin, exuding a tangy fragrance. He put the wooden pole on the dining table and placed the bottom of the clay pot on the wooden pole. He held the edge of the pot with his hands and shook the mud pot. More and more oil came out, and the oil layer became thicker and thicker... He then used a wooden spoon to pour out the oil. Skip it out, put it in a clay pot, take it to the market to sell, and give it to people to taste. People are surprised and ask him: "What kind of oil is this? Why is it so fragrant? We have never seen or tasted such a fragrant oil." Oil!” Cui’s second son said with joy and a little pride: “This is sesame oil that I have just successfully experimented with. I can add it to meals and it tastes delicious!” As soon as he said it, he rushed to buy up all his sesame oil. Because Cui's second son is a skilled craftsman who is good at thinking and diligent in doing things, he is always easy to think about and study no matter what he does. He discovered another key in the grinding of sesame oil. Problem: The aroma of sesame oil is closely related to the heat of roasting sesame seeds. If the heat of roasting sesame seeds is too low, the oil produced will be slightly fragrant and light in color; if the heat of roasting sesame seeds is high, the oil will be burnt. The sesame oil has a paste-like taste and a deep color; the sesame seeds are roasted at a moderate heat, and the oil produced not only has a strong aroma, but also has a beautiful color. From then on, Cui's Lao Er continued to research, ponder and refine the grinding technology in the process of grinding sesame oil. After improvement, the ground sesame oil became more and more fragrant and became more and more popular among people.
In this way, the news that he invented the ground sesame oil has a rich and special fragrance. The news spread quickly, and it spread to ten, and then to hundreds. After the emperor knew about it, he ordered the imperial envoy to send Cui's second sesame oil to the palace. When he tasted it, he praised it and said: "fragrant! fragrant! fragrant! It’s rare for Cuijiazhuang, Dahe, Weixian County, to produce such fragrant oil! rare! Very rare! Let’s call this oil “scented oil”. "Since then, the sesame oil grinded by Cui's second son has been listed as a palace tribute, specially for the emperor's royal meals. People also renamed this sesame oil as the famous name given by the emperor - "sesame oil", and because of this sesame oil It was ground with a small stone, and people called it "Xiaomo sesame oil". This is the origin of "Xiaomo sesame oil".
Later, people also nicknamed Cui's second son. "Cui Xiangyou", he is the inventor of "Xiaomo Xiangyou" - the ancestor of "Xiaomo Xiangyou"! As time goes by, people gradually forget his real name, and they only know that he is called "Cui Xiangyou". The craft of grinding "small grinding sesame oil" has been passed down from generation to generation and passed on to his descendants
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