TSY or Custom Brands
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Blended sesame oil refers to edible oil made with sesame oil as the main raw material, one or more of edible oils such as soybean oil or other vegetable oils, and blended in a certain proportion.
Color | Bright golden color with shinny surface |
Flavor | Tastes stronger, delicious and sesame aroma. |
Purpose | It's primarily used for seasoning, not cooking (it gives a great boost to any Asian stir-fry, noodle dish, or soup. |
Ingredients | Sesame Oil，Soybean Oil. |
Serving Suggestion | It can also be used as a flavoring, though the flavor is mild. It's also more suitable for cooking than dark sesame oil. Frying oil and salad oil are generally used for making fried food at home.But professional “Edomae (Edo-era type)” Tempura (Japanese fritters) chefs prefer to use sesame oil. The aroma of sesame seeds makes Tempura tastier. When making fried food at home, just adding 30% sesame oil to your frying oil makes the dish more fragrant. |
Nutriction Information typical values per 100g | Energy 3390KJ/810Kcal Protein 0g -Saturated fat 13.7g -Unsaturated fat 72g Carbohydrate 0.4g Sodium 0mg |
| Shelf Life | 24 months |
| Storage | Close the lid tightly and keep refrigerated after use |
| Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
(1) Raw material cleaning. Remove all kinds of impurities and immature grains. Hand sieves are often used to clean up in oil mills, and dust and immature seeds are removed after sifting. Industrial production can be cleaned by vibrating screens.
(2) Washing. It is carried out with a special washing machine. The purpose of washing is to further remove the fine impurities, mud and stone miscellaneous in the sesame material, and to let the sesame seeds eat through the water, and the water content in the well is less than 35%.
(3) Stir-fry the seeds. The process of stir-frying the seeds is to first fry them over a rapid fire until they are seven ripe, and then they are sautéed over a simmer until they are red or yellow-brown. At this time, the water content of sesame seeds is about 1%. The fried seeds are not burnt or burned, and they are cooked evenly. During the frying process, it is necessary to cool down the seeds in a timely manner. The seed frying equipment can be used with a direct fire seed roasting machine, and a hot air seed roasting machine is often used in industrial production.
(4) Smoke. After the cooked seeds are out of the pot, the heat should be dissipated immediately to remove the smoke. The equipment can be used as a manual dustpan or a smoke machine.
(5) Blow clean. Use dustpan and wind blowing to remove impurities such as fried charred mochi and hemp skin in cooked seeds.
(6) Grinding seeds. The clinker is ground into a paste (i.e. hemp pulp) with a stone mill or a wheel mill.
(7) Stir the oars. Place the ground sesame pulp in the pulp pot, add an appropriate amount of water and stir it] Seven to eighty percent of the grease can be separated and float on the surface.
(8) Shock oil separation. After the above operation is completed, the shock method is used to further separate the oil in the sesame sauce. In the slurry pot, the stirring device is replaced with two copper gourds, and it is moved up and down to vibrate the sesame residue paste. After 50 minutes, the second skimming is performed. Dig deep for another 50 minutes and perform a third skimming. Finally, the shallow pier one hour, that is, the fourth skimming. Skim out all the sesame oil, collect and bottle.
Blended sesame oil refers to edible oil made with sesame oil as the main raw material, one or more of edible oils such as soybean oil or other vegetable oils, and blended in a certain proportion.
Color | Bright golden color with shinny surface |
Flavor | Tastes stronger, delicious and sesame aroma. |
Purpose | It's primarily used for seasoning, not cooking (it gives a great boost to any Asian stir-fry, noodle dish, or soup. |
Ingredients | Sesame Oil，Soybean Oil. |
Serving Suggestion | It can also be used as a flavoring, though the flavor is mild. It's also more suitable for cooking than dark sesame oil. Frying oil and salad oil are generally used for making fried food at home.But professional “Edomae (Edo-era type)” Tempura (Japanese fritters) chefs prefer to use sesame oil. The aroma of sesame seeds makes Tempura tastier. When making fried food at home, just adding 30% sesame oil to your frying oil makes the dish more fragrant. |
Nutriction Information typical values per 100g | Energy 3390KJ/810Kcal Protein 0g -Saturated fat 13.7g -Unsaturated fat 72g Carbohydrate 0.4g Sodium 0mg |
| Shelf Life | 24 months |
| Storage | Close the lid tightly and keep refrigerated after use |
| Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
(1) Raw material cleaning. Remove all kinds of impurities and immature grains. Hand sieves are often used to clean up in oil mills, and dust and immature seeds are removed after sifting. Industrial production can be cleaned by vibrating screens.
(2) Washing. It is carried out with a special washing machine. The purpose of washing is to further remove the fine impurities, mud and stone miscellaneous in the sesame material, and to let the sesame seeds eat through the water, and the water content in the well is less than 35%.
(3) Stir-fry the seeds. The process of stir-frying the seeds is to first fry them over a rapid fire until they are seven ripe, and then they are sautéed over a simmer until they are red or yellow-brown. At this time, the water content of sesame seeds is about 1%. The fried seeds are not burnt or burned, and they are cooked evenly. During the frying process, it is necessary to cool down the seeds in a timely manner. The seed frying equipment can be used with a direct fire seed roasting machine, and a hot air seed roasting machine is often used in industrial production.
(4) Smoke. After the cooked seeds are out of the pot, the heat should be dissipated immediately to remove the smoke. The equipment can be used as a manual dustpan or a smoke machine.
(5) Blow clean. Use dustpan and wind blowing to remove impurities such as fried charred mochi and hemp skin in cooked seeds.
(6) Grinding seeds. The clinker is ground into a paste (i.e. hemp pulp) with a stone mill or a wheel mill.
(7) Stir the oars. Place the ground sesame pulp in the pulp pot, add an appropriate amount of water and stir it] Seven to eighty percent of the grease can be separated and float on the surface.
(8) Shock oil separation. After the above operation is completed, the shock method is used to further separate the oil in the sesame sauce. In the slurry pot, the stirring device is replaced with two copper gourds, and it is moved up and down to vibrate the sesame residue paste. After 50 minutes, the second skimming is performed. Dig deep for another 50 minutes and perform a third skimming. Finally, the shallow pier one hour, that is, the fourth skimming. Skim out all the sesame oil, collect and bottle.
