Traditional Chinese Tahini: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Tahini: Fermentation Process, Recipe & Home Production Guide (Sesame Paste (Ma You)). This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1954 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
tahiniPreparation method 1. Clean ingredients: Select mature sesame seeds, remove moldy and rotten seeds, dry them in the sun, and put them into a tank filled with clean water.Use a wooden stick to stir and wash, remove the grains, empty skins and impurities floating on the water, and soak for about 15 minutes. When the sesame seeds have absorbed enough water, put them into a fine-mesh sieve to drain, and then spread them out on the mat to dry.2. Peeling: Pour the washed sesame seeds into a pot and stir-fry until semi-dry, place on the mat and rub with a wooden hammer to form a skin (be careful not to break the sesame seeds), and then use a dustpan to take out the skins. …
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