Sunflower kernel with pickled peppers

Abstract

The invention discloses sunflower kernel with pickled peppers. The sunflower kernel with pickled peppers comprises 40 to 50 percent of sunflower kernel, 10 to 20 percent of wheat flour, 10 to 20 percent of oxidized hydroxypropyl starch, 1 to 10 percent of corn starch, 5 to 15 percent of white granulated sugar, 0.5 to 2 percent of salt, 1 to 5 percent of seasoning powder for chicken feet with pickled peppers and 1 to 3 percent of soybean oil. The sunflower kernel with pickled peppers is produced by baking, is crispy, ready-to-eat and very suitable for taste of the public, and has natural pickled pepper flavor.

Description

technical field [0001] The invention relates to sunflower kernels, in particular to pickled sunflower kernels with crispy taste and natural pickled pepper flavor, and belongs to the technical field of deep processing of nuts. Background technique [0002] Sunflower kernels are sweet in taste, flat in nature, and rich in fatty oil, among which there are a lot of sterols such as linoleic acid and β-sitosterol, as well as proteins, sugars, organic acids such as citric acid, tartaric acid, chlorogenic acid, and carotene, etc. Sunflower kernels can be used to treat hyperlipidemia, arteriosclerosis, hypertension, and pinworms; in addition, sunflower seeds are still used to treat bloody dysentery, so sunflower kernels have high edible and therapeutic value. And my country is a large producer of sunflower seeds, and the traditional eating methods of sunflower seeds, such as direct consumption, dry frying, deep-frying, etc., are difficult to meet the needs of people's suitable growth...

AI Technical Summary

Problems solved by technology

And my country is a big producer of sunflower seeds, and the traditional eating methods of sunflower seeds, such as direct consumption, dry frying, deep-frying, etc., are difficult to meet the needs of people suitable for growth.