1. Screening for oil press. Remove the dust and impurity among the sesame with a fine sieve, and remove the light dust and immature seeds with dustpan.
2. Rinsing. Pour water into disk or cylinder, and put sesame into water and stir for 10-15 minutes. After removing the floating dregs, take the sesame out of water. Dry them using fine sieve.
3. Roast sesame seeds. Roast the clear sesame seeds inside the iron pan. At the beginning, due to the much moisture, you need the strong fire, and stir them evenly. When the steam disappears, change to the small fire. Until the sesame seeds kernel is maroon, add some cold water which accounting for 2%-2.5% of the total sesame seeds weight, roast and take sesame out of the pan.
4. Lift up sesame seeds and blow impurities away. Because the sesame seeds’ temperature is very high, even if you sprinkle a little water, the temperature would drop to about 150°C. But sesame seeds still need cooling down which is easy to make sesame charred affecting the quality of the sesame oil. Make the sesame seeds falling from a height, at the same time, blow from one side to cool down and blow away the impurities, so as to get the more pure sesame.
