Agilawood melon seeds and making method thereof

Abstract

The invention discloses agilawood melon seeds and a making method thereof. The agilawood melon seeds are made from, by weight, 100 parts of melon seeds, 550 parts of water, 1 part of agilawood nose, 1 part of secret sachet, 0.2 part of sodium cyclamate, 0.12 part of saccharin, 5 parts of white granulated sugar, 0.395 part of sugar AK, 16 parts of table salt, 0.4 part of sodium citrate, 0.8 part of fennel and 0.3 part of Chinese cinnamon. The method includes the steps of melon seed selecting, ash and impurity removing, feeding and cooking for 90-120 minutes, low fire cooking at a temperature of 90-95 DEG C for 30-40 minutes, fragrance obtaining, baking at a temperature of 100-110 DEG C for 4-5 hours, cooling to a temperature of 40-50 DEG C, shell fragrance obtaining, finished product packaging and putting in storage. The defects of the prior art are overcome, the cool head fragrance of melon seeds gets into a mouth first, and mint flavor is natural; the melon seeds are remarkable in medicine fragrance, strong and durable in sweet fragrance, durable in basic fragrance, and strong in fruit fragrance so as to promote body fluid secretion; the melon seeds are distinct in fragrance gradation and rich, full, durable and natural in fragrance.

Description

technical field [0001] The invention relates to the technical field of melon seeds processing, in particular to agarwood melon seeds and a preparation method thereof. Background technique [0002] At present, the melon seeds processing technology mainly includes light melon seeds directly fried, such as original melon seeds. There are also processing techniques such as cooking to taste and then baking, negative pressure to taste and then baking, such as salt and pepper flavor, cream flavor. But the melon seeds that are directly fried and cooked only have the original fragrance, and there is no other additional taste. However, the melon seeds that are boiled, tasted under negative pressure and then dried have only additional flavors, such as salt and pepper, butter, etc., and the existing melon seeds preparation technology makes it difficult to retain the flavor of melon seeds for a long time. Contents of the invention [0003] In view of the above problems, the object of...

AI Technical Summary

Problems solved by technology

However, the melon seeds that are directly fried and cooked only have the original fragrance and no other additional flavors

However, melon seeds that are boiled, tasted under negative pressure and then dried only have additional flavors, such as salt and pepper, butter, etc., and the existing melon seeds preparation process makes it difficult to retain the flavor of melon seeds for a long time