Screw oil press for various oil materials
1. Sesame: Fry the seeds until light gray before pressing, and there will be a bursting phenomenon. When you pinch the seeds by hand, oil will flow out. There is basically no residue in the oil. The cake is in the shape of a long strip, and it is squeezed dry in one time.
2. Rapeseed: Because the moisture content of raw materials in the north and south is different, add 4-6% before frying, and do not add it in the south (depending on the moisture content of the raw materials themselves). First, fry the rapeseed with high heat until it is hot and starts to burst. The process is brown-red.
3. Peanut kernels: Soak the peanut kernels before frying. During the frying process, you should also add water in moderation to keep the kernels soft and sufficient moisture. Fry the kernels until they are 80% mature.
4. Cottonseed kernels: Fry the oil before pressing until it is light yellow, the temperature is 120-130 degrees, and the cake thickness is 1-1.5mm (the moisture content in the south and north is different, so control the moisture content appropriately).
5. Soybean: Fry until it bursts before squeezing, the temperature is 120-130 degrees, and the cake thickness is 0.7mm. Squeeze once, but the cake material squeezed once is too burnt, causing a large loss of protein. Generally, the two-pass squeezing process is adopted.
