Full detailed guide to the production process of Sichuan pepper oil
Production method 1. Cleaning and selection: The Sichuan pepper seeds are cleaned by screening, the Sichuan pepper stems and other impurities are removed, then they are roasted in a household rice cooker over heat until they taste fragrant and are not burnt.
2. Crushing: After roasting, the Sichuan pepper seeds are crushed with a stone roller or stone mortar until they become powder (the finer the particles, the better).
3. Boiling the oil: Place the roasted and crushed black powder into a pot of boiling water, then immediately stir it with an iron shovel or wooden stick (about 2.5 kg of water to 1 kg of cooked fine Sichuan pepper seed powder). At the same time, continue heating over low heat and keep it warm for about 1 hour, and most of the oil contained in it can gradually float to the surface of the pot. Let it stand for about 10 minutes, then use a metal spoon to skim off most of the oil floating on top.
4. Pressing the oil: After skimming off most of the oil above, use a metal flat-bottomed ladle to gently press and tamp for several minutes to encourage oil droplets in the material to emerge and gather, and a metal spoon can be used to skim off the oil in portions.
Sichuan pepper seeds generally have an oil yield of about 25%, and the oil is a relatively high-grade edible oil produced by farming households themselves.
5. Removing residue: The water and oil residue left after oil extraction can be taken out of the pot and dried in the sun to be used as fertilizer or mixed into feed.