Processing method of spiced sunflower seeds

Abstract

The invention relates to a processing method of roasted seeds and nuts and specifically relates to a processing method of spiced sunflower seeds. The processing method comprises the following steps: S1, selecting picked sunflower seeds and performing heating, stir-frying and fragrance increasing; S2, selecting edible salt, edible vegetable oil, licorice roots, star aniseed, Chinese cinnamon, cloves, white granulated sugar, food additives and edible pigments and performing blending to obtain a soaking mixture; S3, putting the sunflower seeds subjected to stir-frying and fragrance increasing andthe soaking mixture into a soaking jar, performing soaking for 3-7 day and performing stirring; and S4, drying the soaked sunflower seeds, and performing packaging after the dried sunflower seeds cool. The processing method of spiced sunflower seeds changes a traditional boiling process into a soaking process, does not change the original fragrance of the sunflower seeds essentially, and increases the fragrance of the sunflower seeds by increasing the mixture, so the sunflower seeds have more tastes, meet the requirements of common people and meet the additional requirements of people for thetaste of the sunflower seeds.

Description

technical field [0001] The invention relates to a processing method of roasted seeds and nuts, in particular to a processing method of spiced 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 aroma of melon seeds. [0003] However, when adding flavor to the melon seeds, if the additives added to the melon seeds are not well grasped, the taste of the processed melon seeds will be too...

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 aroma of melon seeds.

[0003] However, when adding flavor to the melon seeds, if the additives added to the melon seeds are not well grasped, the taste of the processed melon seeds will be too strong or too light, which will not meet the industry standards, and the processed melon seeds will not meet the standards. Taste is also affected