Stone mill flour mill, also known as stone mill flour mill, is a grain milling equipment combined with natural granite and modern transmission technology. The machine has the characteristics of high nutrition and beautiful appearance. It is a relatively good equipment both in terms of price and. The unit is divided into large stone mill, medium stone mill and small stone mill flour mill.

石磨面粉機(jī)是用于把米、麥、豆等糧食加工成粉、漿的一種機(jī)械。開(kāi)始用人力或畜力，到了晉代，漢族勞動(dòng)發(fā)明用水作動(dòng)力的水磨。通常由兩個(gè)圓石做成。磨是平面的兩層，兩層的接合處都有紋理，糧食從上方的孔進(jìn)入兩層中間，沿著紋理向外運(yùn)移，在過(guò)兩層面時(shí)被磨碎，形成粉末。

Stone flour mill is a kind of machine used to process rice, wheat, beans and other grains into powder and pulp. They began to use human or animal power. In the Jin Dynasty, the Han labor invented a water mill powered by water. It is usually made of two pebbles. The grinding is two layers of plane, and the joint of the two layers has texture. Grain enters the middle of the two layers from the hole above, migrates outward along the texture, and is ground when passing through the two layers to form powder.

一、選料炒籽。選成熟飽滿、干濕適中的新芝麻，先用簸箕各種雜質(zhì)，也可用清水漂洗除去漂浮的雜質(zhì)和沉底的泥沙，然后棧悶起來(lái)，使其均勻吃水。炒芝麻時(shí)，先用急火加熱，當(dāng)快熟時(shí)，漸減火勢(shì)，并加快攪動(dòng)，促進(jìn)煙和水氣的放出。芝麻呈黃褐色時(shí)，迅速取出，攤開(kāi)降溫，并簸去炒焦的碎末渣滓。

1、 Fried seeds with selected ingredients. Select new sesame seeds that are mature, full and moderately dry and wet. First, use a dustpan to remove various impurities, or rinse with clean water to remove floating impurities and sediment at the bottom, and then stack them up to make them draft evenly. When frying sesame, first heat it with a quick fire. When it is about to mature, gradually reduce the fire and speed up the stirring to promote the release of smoke and moisture. When the sesame is yellowish brown, quickly take it out, spread it out to cool down, and winnow the scorched residue.

二、細(xì)磨芝炒酥揀凈的芝麻趁熱石碾上反復(fù)碾磙或小磨上細(xì)磨。當(dāng)把芝麻碾磨稠糊料漿時(shí)檢查細(xì)度，用、食指捻開(kāi)料漿，不留殘?jiān)?，越?xì)越好。然后把料漿攬?jiān)谂枳永?，放進(jìn)盛有開(kāi)水的鍋里用文火加熱。

2、 Finely grind the sesame, stir fry, crisp and pick the clean sesame, repeatedly grind it on the hot stone or finely grind it on the small mill. When the sesame is ground to a thick paste slurry, check the fineness, twist the slurry with your and index fingers, leaving no residue. The finer the better. Then take the slurry in a basin, put it into a pot with boiling water and heat it over a slow fire.

三、對(duì)漿攪拌。經(jīng)過(guò)磨料操作，加入開(kāi)水?dāng)嚢?，就能把料漿中的油代替出來(lái)。必須用90度以上的開(kāi)水，加水量一般是芝麻重量的二分之一左右，分三四次加入，逐次加水量，每次加水后均要攪拌。油漿底部漸呈蜂窩狀，大部分油即浮出。后酌量加水定漿，攪速放慢，半小時(shí)后將油撇出。

3、 Stir the slurry. After abrasive operation, adding boiling water and stirring, the oil in the slurry can be replaced. Boiling water of more than 90 degrees must be used. The amount of water added is generally about half of the weight of sesame. It is added in three or four times. The amount of water is added step by step, and it shall be stirred after adding water each time. The bottom of the oil slurry is gradually honeycomb, and most of the oil floats out. After that, add water to fix the slurry, slow down the stirring speed, and skim out the oil half an hour later.

四、震動(dòng)分油。料漿加水?dāng)嚢韬?，大部分油從油漿中分離出來(lái)，可用面杖或葫蘆類物體在油渣漿中上下震蕩，促進(jìn)渣漿中的小油滴結(jié)團(tuán)浮出。連續(xù)震動(dòng)撇油三次。震動(dòng)分油時(shí)應(yīng)保持溫度在十度，以油的粘度。撇出的香油，若不帶漿渣就不要過(guò)濾，即為清香的小磨香油。剩下的油渣可做醬油、味精和點(diǎn)心餡等，但要注意及時(shí)食用，防止發(fā)酶變質(zhì)，油渣多時(shí)可以干藏.

4、 Vibration oil separation. After the slurry is stirred with water, most of the oil is separated from the slurry, and a face stick or gourd can be used to vibrate up and down in the slurry to promote the agglomeration and floating of small oil droplets in the slurry. Continuous vibration skimming for three times. When vibrating oil separation, the temperature shall be kept at 10 degrees to the viscosity of the oil. If there is no pulp residue, do not filter the skimmed sesame oil, which is a fragrant small grinding sesame oil. The remaining oil residue can be used as soy sauce, monosodium glutamate and dessert filling, but it should be eaten in time to prevent enzyme deterioration. The oil residue can be stored dry for a long time