Stir-frying method of tea melon seeds
A technology for melon seeds and frying, which is applied in the field of frying tea melon seeds, can solve the problems of affecting the taste, the taste becomes weak, and the seeds are delicious, and the effect of rich taste and crispy taste is achieved.
Inactive Publication Date: 2013-05-22
李红
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Problems solved by technology
Stir-fried by conventional methods, the taste can only stay on the surface of the roasted seeds and nuts, and the seeds cannot be tasted. After a period of s
Method used
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[0011] The present invention provides a method for frying melon seeds. The raw material formula used is: 1 kilogram of melon seeds, 300 grams of tea, 150 grams of salt, 10 grams of saccharin, and 5 grams of monosodium glutamate;
[0012] The specific production method is:
[0013] First, wash the melon seeds, remove the mucous membrane on the surface of the melon seeds, drain the water for later use; cook the melon seeds and tea together for 2 hours to remove the tea residue and drain the excess water; dissolve the salt, saccharin and monosodium glutamate with water, and put the melon seeds in Stir-fry until the seeds are dry and crispy, which is the finished product.
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The invention provides a stir-frying method of tea melon seeds. A raw material formula comprises the following materials by weight: 1 kilogram of melon seeds, 300 grams of tea, 150 grams of salt, 10 grams of saccharin and 5 grams of monosodium glutamate. The stir-frying method of the tea melon seeds comprises the following steps of: firstly cleaning the melon seeds, removing mucous membranes positioned on the surfaces of the melon seeds, and draining water for standby; boiling the melon seeds and the tea together for 2 hours, removing tea slag, and draining redundant water; and dissolving the salt, the saccharin and the monosodium glutamate by using the water, and adding the melon seeds for stir-frying till the melon seeds are dried and crisp so as to obtain finished products. The melon seeds are stir-fried through the stir-frying method provided by the invention, and the flavor is attached to the surfaces of the melon seeds and enters the melon seeds so that melon seed kernels can be fragrant and crisp in taste and rich in mouthfeel.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a method for frying tea melon seeds. Background technique [0002] At present, the conventional processing method of roasted seeds and nuts is to soak the raw materials in salt water or brine first, then fry or dry the water in it, and finally spray various seasonings; or add various seasonings during the drying or frying process. ingredients to form foods with different flavors. Stir-fried by conventional methods, its taste often can only stay on the surface of the roasted seeds and nuts, and the kernels cannot be tasted. After storing for a period of time, after the seasoning attached to the surface of the roasted seeds and nuts is wiped out, the taste will become weaker and affect the mouthfeel. Contents of the invention [0003] The invention provides a method for frying tea melon seeds. [0004] The present invention is achieved through the following technical solutions: ...
Claims
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Inventor 李红
Owner 李红
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