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Processing method of melon seeds

A processing method and technology of melon seeds, applied in the direction of food science, etc., can solve the problem of lack of original flavor of melon seeds

Inactive Publication Date: 2018-03-23
广东玖乐食品产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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., without the unique original flavor of melon seeds.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1 adopts the following steps to prepare melon seeds:

[0015] (1) Stir-frying to enhance aroma: fry the screened melon seed raw materials to enhance aroma; the mass ratio of melon seed raw materials to frying salt is 3:2, the temperature is 220°C, and the frying time is set to 8 minutes;

[0016] (2) Soak for flavor: Soak the roasted and flavored melon seeds in seasoning water while they are hot, take them out and let them cool; in the soaking and flavoring step, soak the melon seeds for 25 minutes, pick up and drain, and let them cool for 3 hours; The seasoning water is prepared by extracting the following seasonings and water according to the ratio of material to liquid: 5 parts of edible salt, 4 parts of sodium saccharin, 10 parts of stevia leaf, 6 parts of ethyl maltol, 8 parts of rose 3 parts star anise, 5 parts cinnamon, 5 parts licorice, 12 parts brown sugar, 4 parts bay leaves;

[0017] (3) Baking: bake the soaked melon seeds, and cool the baked melo...

Embodiment 2

[0018] Embodiment 2 Adopt the following steps to prepare melon seeds:

[0019] (1) Stir-frying to enhance aroma: fry the screened melon seed raw materials to enhance aroma; the mass ratio of melon seed raw materials to frying salt is 3:2, the temperature is 210°C, and the frying time is set to 9 minutes;

[0020] (2) Soak for flavor: Soak the roasted and flavored melon seeds in seasoning water while they are hot, take them out and let them cool; in the soaking and flavoring step, soak the melon seeds for 30 minutes, pick up and drain, and let them cool for 4 hours; The seasoning water is prepared by extracting the following seasonings and water according to the ratio of material to liquid: 6 parts of edible salt, 5 parts of sodium saccharin, 5 parts of stevia leaf, 3 parts of ethyl maltol, 5 parts of rose flower 2 parts star anise, 3 parts cinnamon, 10 parts licorice, 16 parts brown sugar, 3 parts bay leaves;

[0021] (3) Baking: bake the soaked melon seeds, and cool the bake...

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PUM

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Abstract

The invention discloses a processing method of melon seeds. The method comprises the following steps: (1) stir-frying and aroma strengthening; (2) immersion for flavoring; and (3) baking. According tothe invention, on the basis of the prior stir-frying process, boiling for flavoring and re-baking process, the invention makes an improvement and provides a method of immersion for flavoring throughtemperature difference, wherein the method is combined with the stir-frying and baking process. Therefore, in the stir-frying of the first step, an original aroma of melon seeds is extracted, and in the immersion of the second step, the melon seeds have other additional fragrance.

Description

technical field [0001] The invention relates to the technical field of nut processing, in particular to a method for processing melon seeds. 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, melon seeds that are boiled, tasted under negative pressure and then dried have only additional flavors, such as salt and pepper, butter, etc., without the unique original fragrance of melon seeds. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the invention provides a method for processing melon seeds. [0004] In order to solve the problem...

Claims

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Application Information

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IPC IPC(8): A23L25/00
CPCA23L25/20
Inventor 陈进基
Owner 广东玖乐食品产业有限公司