Stir-frying method of tea melon seeds

Abstract

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: ...

AI Technical Summary

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 storage, the seasonings attached to the surface of the roasted seeds and nuts will be wiped out, and the taste will become weaker, which will affect the taste.