CN107981304A - A kind of mint flavored melon seeds and preparation method thereof - Google Patents
A kind of mint flavored melon seeds and preparation method thereof Download PDFInfo
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- CN107981304A CN107981304A CN201711259940.2A CN201711259940A CN107981304A CN 107981304 A CN107981304 A CN 107981304A CN 201711259940 A CN201711259940 A CN 201711259940A CN 107981304 A CN107981304 A CN 107981304A
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- 241000353135 Psenopsis anomala Species 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000006679 Mentha X verticillata Nutrition 0.000 title claims abstract description 24
- 235000002899 Mentha suaveolens Nutrition 0.000 title claims abstract description 24
- 235000001636 Mentha x rotundifolia Nutrition 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 20
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 11
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 11
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 11
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002383 tung oil Substances 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 8
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 10
- 235000019871 vegetable fat Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 5
- 239000004571 lime Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims 1
- 235000019197 fats Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 244000246386 Mentha pulegium Species 0.000 abstract description 5
- 235000016257 Mentha pulegium Nutrition 0.000 abstract description 5
- 235000004357 Mentha x piperita Nutrition 0.000 abstract description 5
- 235000001050 hortel pimenta Nutrition 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 8
- 241000219109 Citrullus Species 0.000 description 6
- 241000219112 Cucumis Species 0.000 description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 235000003956 Luffa Nutrition 0.000 description 1
- 244000050983 Luffa operculata Species 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of mint flavored melon seeds and preparation method thereof, this method includes mixing in melon seeds, auxiliary material and water, and carries out bubble in boiling water and boil；Wherein, melon seeds are sunflower seed and/or watermelon seeds；Melon seeds are pulled out and are drained, afterwards with salt, xylitol, acesulfame potassium, brown tung oil, Herba Menthae powder, water mixing, are taken out after immersion；Melon seeds are pulled out and drains and carries out successively baking for the first time and toast for the second time, frying is carried out afterwards, obtains mint flavored melon seeds；It is good in taste by melon seeds made from this method, have the fragrant of peppermint, can stomach invigorating and increase appetite, and chemical addition agent is not added in preparation process.
Description
Technical field
The present invention relates to field of food preparation, and in particular, to a kind of mint flavored melon seeds and preparation method thereof.
Background technology
Melon seeds refer to the seed of melon, the pumpkin for cooking food that refers in particular to fry, watermelon seeds etc..It is called melon seed, popular name
Cry side fruit.Its species is more, there is sunflower seed, extra large melon seeds, Semen Trichosanthis, watermelon seeds, pumpkin seeds, cucumber, luffa seed etc..Melon seeds
Nutrition itself is just very high, and vitamin contained therein, protein, oil content all belong to outstanding person.With the development of society, people
The requirement of higher is proposed to the tastes of melon seeds, at present, there are tasty effect is poor, taste list for the melon seeds of most of producers' productions
One the shortcomings that, it is impossible to meet requirement of the people to more tastes, and existing melon seeds generally with the addition of chemical addition agent, is good for human body
Health is potentially dangerous.
The content of the invention
The object of the present invention is to provide a kind of mint flavored melon seeds and preparation method thereof, solve at present, most of producer's lifes
There are the shortcomings that tasty effect is poor, taste is single for the melon seeds of production, it is impossible to meets requirement of the people to more tastes, and existing melon seeds
Generally with the addition of chemical addition agent, it is potentially dangerous to health the problem of.
To achieve these goals, the present invention provides a kind of preparation method of mint flavored melon seeds, the preparation method bag
Include：
(1) melon seeds, auxiliary material and water are mixed, and carries out bubble in boiling water and boil；Wherein, melon seeds are sunflower seed and/or watermelon
Son；
(2) melon seeds are pulled out and drained, afterwards with salt, xylitol, acesulfame potassium, brown tung oil, Herba Menthae powder, water mixing, soaked
After take out；
(3) melon seeds are pulled out and drains and carry out successively baking for the first time and toast for the second time, carried out frying afterwards, obtain thin
Lotus taste melon seeds.
Through the above technical solutions, the present invention provides a kind of mint flavored melon seeds and preparation method thereof, this method includes will
Melon seeds, auxiliary material and water mixing, and carry out bubble in boiling water and boil；Wherein, melon seeds are sunflower seed and/or watermelon seeds；Melon seeds are pulled out
Drain, afterwards with salt, xylitol, acesulfame potassium, brown tung oil, Herba Menthae powder, water mixing, taken out after immersion；Melon seeds are pulled out and are drained
And carry out baking for the first time successively and toast for the second time, frying is carried out afterwards, obtains mint flavored melon seeds；By made from this method
Melon seeds, it is good in taste, have the fragrant of peppermint, can stomach invigorating and increase appetite, and do not add chemical addition in preparation process
Agent.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Embodiment
The embodiment of the present invention is described in detail below.It is it should be appreciated that described herein specific
Embodiment is merely to illustrate and explain the present invention, and is not intended to limit the invention.
The endpoint of disclosed scope and any value are not limited to the accurate scope or value herein, these scopes or
Value should be understood to comprising the value close to these scopes or value.For number range, between the endpoint value of each scope, respectively
It can be combined with each other between the endpoint value of a scope and single point value, and individually between point value and obtain one or more
New number range, these number ranges should be considered as specific open herein.
The present invention provides a kind of preparation method of mint flavored melon seeds, the preparation method includes：
(1) melon seeds, auxiliary material and water are mixed, and carries out bubble in boiling water and boil；Wherein, melon seeds are sunflower seed and/or watermelon
Son；
(2) melon seeds are pulled out and drained, afterwards with salt, xylitol, acesulfame potassium, brown tung oil, Herba Menthae powder, water mixing, soaked
After take out；
(3) melon seeds are pulled out and drains and carry out successively baking for the first time and toast for the second time, carried out frying afterwards, obtain thin
Lotus taste melon seeds.
In a kind of preferred embodiment of the present invention, in order to further improve the mouthfeel of obtained melon seeds and lift it
Fragrance, in step (1), melon seeds and auxiliary material are 10-12 according to mass ratio:1 ratio is mixed.
In a kind of preferred embodiment of the present invention, in order to further improve the mouthfeel of obtained melon seeds and lift it
Fragrance, in step (2), relative to the melon seeds of 100 parts by weight, the dosage of salt is 8-15 parts by weight, and the dosage of xylitol is
10-20 parts by weight, the dosage of acesulfame potassium is 5-10 parts by weight, and the dosage of brown tung oil is 2-6 parts by weight, and the dosage of Herba Menthae powder is 2-
8 parts by weight, the dosage of water is 300-500 parts by weight.
In a kind of preferred embodiment of the present invention, in order to further improve the mouthfeel of obtained melon seeds and lift it
Fragrance, the raw material of auxiliary material include：Radix glycyrrhizae, illiciumverum, fennel, cassia bark, vegetable fat powder and honey element；Wherein, relative to the auxiliary of 1 parts by weight
Material, the dosage of radix glycyrrhizae is 0.1-0.2 parts by weight, and octagonal dosage is 0.2-0.4 parts by weight, and the dosage of fennel is 0.1-0.2 weights
Part is measured, the dosage of cassia bark is 0.05-0.1 parts by weight, and the dosage of vegetable fat powder is 0.1-0.2 parts by weight, and the dosage of honey element is
0.1-0.3 parts by weight.
In a kind of preferred embodiment of the present invention, in order to further improve the mouthfeel of obtained melon seeds and lift it
Fragrance, in step (1), steeping the condition boiled includes：Temperature is 80-100 DEG C, time 50-60min.
In a kind of preferred embodiment of the present invention, in order to further improve the mouthfeel of obtained melon seeds and lift it
Fragrance, in step (2), the condition bag of immersion：Temperature is 60-80 DEG C, time 1-2h.
In a kind of preferred embodiment of the present invention, in order to further improve the mouthfeel of obtained melon seeds and lift it
Fragrance, in step (3), the condition of baking includes for the first time：Temperature is 100-120 DEG C, time 10-20min；And/or the
The condition of secondary baking includes：Temperature is 80-90 DEG C, time 20-30min.
In a kind of preferred embodiment of the present invention, in order to further improve the mouthfeel of obtained melon seeds and lift it
Fragrance, in step (1), the preparation method, which further includes, pre-processes melon seeds, and the method for pretreatment includes：Melon seeds are soaked
Bubble takes out after soaking 10-20h, dries rear spare in lime liquor.
Present invention also offers a kind of mint flavored melon seeds, the mint flavored melon seeds are made by above-mentioned preparation method.
The present invention will be described in detail by way of examples below.
Embodiment 1
Melon seeds are immersed in lime liquor, takes out, dries rear spare after soaking 10h；Melon seeds, auxiliary material and water are mixed into (melon
Son and auxiliary material are 10 according to mass ratio:1 ratio is mixed), and carry out in boiling water bubble and boil that (temperature is 80 DEG C, and the time is
50min)；Wherein, melon seeds are sunflower seed；Melon seeds are pulled out and are drained, afterwards with salt, xylitol, acesulfame potassium, brown tung oil, peppermint
Powder, water mixing, immersion (temperature is 60 DEG C, time 1h) are taken out afterwards；Melon seeds are pulled out and drain and carry out successively first time baking
(temperature is 100 DEG C, time 10min) and second of baking (temperature is 80 DEG C, time 20min), carries out frying, obtains afterwards
To mint flavored melon seeds.Wherein, the raw material of auxiliary material includes：Radix glycyrrhizae, illiciumverum, fennel, cassia bark, vegetable fat powder and honey element；Wherein, relatively
In the auxiliary material of 1 parts by weight, the dosage of radix glycyrrhizae is 0.1 parts by weight, and octagonal dosage is 0.2 parts by weight, and the dosage of fennel is 0.1 weight
Part is measured, the dosage of cassia bark is 0.05 parts by weight, and the dosage of vegetable fat powder is 0.1 parts by weight, and the dosage of honey element is 0.1 parts by weight.
Embodiment 2
Melon seeds are immersed in lime liquor, takes out, dries rear spare after soaking 20h；Melon seeds, auxiliary material and water are mixed into (melon
Son and auxiliary material are 12 according to mass ratio:1 ratio is mixed), and carry out in boiling water bubble and boil that (temperature is 100 DEG C, and the time is
60min)；Wherein, melon seeds are watermelon seeds；Melon seeds are pulled out and are drained, afterwards with salt, xylitol, acesulfame potassium, brown tung oil, peppermint
Powder, water mixing, immersion (temperature is 80 DEG C, time 2h) are taken out afterwards；Melon seeds are pulled out and drain and carry out successively first time baking
(temperature is 120 DEG C, time 20min) and second of baking (temperature is 90 DEG C, time 30min), carries out frying, obtains afterwards
To mint flavored melon seeds.Wherein, the raw material of auxiliary material includes：Radix glycyrrhizae, illiciumverum, fennel, cassia bark, vegetable fat powder and honey element；Wherein, relatively
In the auxiliary material of 1 parts by weight, the dosage of radix glycyrrhizae is 0.2 parts by weight, and octagonal dosage is 0.4 parts by weight, and the dosage of fennel is 0.2 weight
Part is measured, the dosage of cassia bark is 0.1 parts by weight, and the dosage of vegetable fat powder is 0.2 parts by weight, and the dosage of honey element is 0.3 parts by weight.
Embodiment 3
Melon seeds are immersed in lime liquor, takes out, dries rear spare after soaking 15h；Melon seeds, auxiliary material and water are mixed into (melon
Son and auxiliary material are 11 according to mass ratio:1 ratio is mixed), and carry out in boiling water bubble and boil that (temperature is 90 DEG C, and the time is
55min)；Wherein, melon seeds are sunflower seed；Melon seeds are pulled out and are drained, afterwards with salt, xylitol, acesulfame potassium, brown tung oil, peppermint
Powder, water mixing, immersion (temperature is 70 DEG C, time 1.5h) are taken out afterwards；Melon seeds are pulled out and drain and carry out successively first time baking
Roasting (temperature is 110 DEG C, time 15min) and second of baking (temperature is 85 DEG C, time 25min), carry out frying afterwards,
Obtain mint flavored melon seeds.Wherein, the raw material of auxiliary material includes：Radix glycyrrhizae, illiciumverum, fennel, cassia bark, vegetable fat powder and honey element；Wherein, phase
For the auxiliary material of 1 parts by weight, the dosage of radix glycyrrhizae is 0.15 parts by weight, and octagonal dosage is 0.3 parts by weight, and the dosage of fennel is
0.15 parts by weight, the dosage of cassia bark is 0.08 parts by weight, and the dosage of vegetable fat powder is 0.15 parts by weight, and the dosage of honey element is 0.2
Parts by weight.
Comparative example 1
Carried out according to the method for embodiment 1, unlike, xylitol and acesulfame potassium are free of in raw material.
Comparative example 2
Carried out according to the method for embodiment 1, unlike, brown tung oil and Herba Menthae powder are free of in raw material.
Table 1
| Embodiment is numbered | Mouthfeel | Fragrance |
| Embodiment 1 | Mouthfeel is excellent | There is strong mint flavored |
| Embodiment 2 | Mouthfeel is excellent | There is strong mint flavored |
| Embodiment 3 | Mouthfeel is excellent | There is strong mint flavored |
| Comparative example 1 | Mouthfeel is poor | There is weaker mint flavored |
| Comparative example 2 | Mouthfeel is poor | Almost without mint flavored |
The preferred embodiment of the present invention described in detail above, still, during present invention is not limited to the embodiments described above
Detail, in the range of the technology design of the present invention, a variety of simple variants can be carried out to technical scheme, this
A little simple variants belong to protection scope of the present invention.
It is further to note that each particular technique feature described in above-mentioned embodiment, in not lance
In the case of shield, can be combined by any suitable means, in order to avoid unnecessary repetition, the present invention to it is various can
The combination of energy no longer separately illustrates.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should equally be considered as content disclosed in this invention.
Claims (9)
1. a kind of preparation method of mint flavored melon seeds, it is characterised in that the preparation method includes：
(1) melon seeds, auxiliary material and water are mixed, and carries out bubble in boiling water and boil；Wherein, melon seeds are sunflower seed and/or watermelon seeds；
(2) melon seeds are pulled out and drained, afterwards with salt, xylitol, acesulfame potassium, brown tung oil, Herba Menthae powder, water mixing, taken after immersion
Go out；
(3) melon seeds are pulled out and drains and carry out successively baking for the first time and toast for the second time, carried out frying afterwards, obtain mint flavored
Melon seeds.
2. preparation method according to claim 1, wherein, in step (1), melon seeds and auxiliary material are 10- according to mass ratio
12:1 ratio is mixed.
3. preparation method according to claim 1, wherein, in step (2), relative to the melon seeds of 100 parts by weight, salt
Dosage be 8-15 parts by weight, the dosage of xylitol is 10-20 parts by weight, and the dosage of acesulfame potassium is 5-10 parts by weight, brown tung oil
Dosage be 2-6 parts by weight, the dosage of Herba Menthae powder is 2-8 parts by weight, and the dosage of water is 300-500 parts by weight.
4. preparation method according to claim 1, wherein, the raw material of auxiliary material includes：Radix glycyrrhizae, illiciumverum, fennel, cassia bark, plant
Fat end and honey element；Wherein, relative to the auxiliary material of 1 parts by weight, the dosage of radix glycyrrhizae is 0.1-0.2 parts by weight, and octagonal dosage is
0.2-0.4 parts by weight, the dosage of fennel are 0.1-0.2 parts by weight, and the dosage of cassia bark is 0.05-0.1 parts by weight, the use of vegetable fat powder
Measure as 0.1-0.2 parts by weight, the dosage of honey element is 0.1-0.3 parts by weight.
5. preparation method according to claim 1, wherein, in step (1), steeping the condition boiled includes：Temperature is 80-
100 DEG C, time 50-60min.
6. preparation method according to claim 1, wherein, in step (2), the condition bag of immersion：Temperature is 60-80
DEG C, time 1-2h.
7. preparation method according to claim 1, wherein, in step (3), the condition of baking includes for the first time：Temperature
For 100-120 DEG C, time 10-20min；And/or the condition of second of baking includes：Temperature is 80-90 DEG C, time 20-
30min。
8. preparation method according to claim 1, wherein, in step (1), the preparation method further include to melon seeds into
Row pretreatment, the method for pretreatment include：Melon seeds are immersed in lime liquor, takes out, dries rear spare after soaking 10-20h.
9. a kind of mint flavored melon seeds, it is characterised in that the mint flavored melon seeds are as the system described in any one in claim 1-8
Preparation Method is made.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711259940.2A CN107981304A (en) | 2017-12-04 | 2017-12-04 | A kind of mint flavored melon seeds and preparation method thereof |
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| CN201711259940.2A CN107981304A (en) | 2017-12-04 | 2017-12-04 | A kind of mint flavored melon seeds and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606293A (en) * | 2018-05-09 | 2018-10-02 | 黔南民族师范学院 | A kind of milk fragrance watermelon seeds |
| CN111011798A (en) * | 2019-11-07 | 2020-04-17 | 高耀飞 | Lemon-flavored melon seeds and preparation method thereof |
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| CN1528203A (en) * | 2003-09-25 | 2004-09-15 | 陈慧芳 | Fruity melon seeds |
| CN104286982A (en) * | 2014-10-12 | 2015-01-21 | 李文霞 | Melon seeds with rock candy snow pear flavor and stir-frying method of melon seeds with rock candy snow pear flavor |
| CN104957681A (en) * | 2015-05-26 | 2015-10-07 | 蚌埠市徽味炒货厂 | Stir-frying method of melon seeds with tastes of mint and lemons |
| CN106072341A (en) * | 2016-06-30 | 2016-11-09 | 桐城市兴新食品有限公司 | A kind of health-care melon seeds and preparation method thereof |
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2017
- 2017-12-04 CN CN201711259940.2A patent/CN107981304A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1528203A (en) * | 2003-09-25 | 2004-09-15 | 陈慧芳 | Fruity melon seeds |
| CN104286982A (en) * | 2014-10-12 | 2015-01-21 | 李文霞 | Melon seeds with rock candy snow pear flavor and stir-frying method of melon seeds with rock candy snow pear flavor |
| CN104957681A (en) * | 2015-05-26 | 2015-10-07 | 蚌埠市徽味炒货厂 | Stir-frying method of melon seeds with tastes of mint and lemons |
| CN106072341A (en) * | 2016-06-30 | 2016-11-09 | 桐城市兴新食品有限公司 | A kind of health-care melon seeds and preparation method thereof |
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|---|---|---|---|---|
| CN108606293A (en) * | 2018-05-09 | 2018-10-02 | 黔南民族师范学院 | A kind of milk fragrance watermelon seeds |
| CN111011798A (en) * | 2019-11-07 | 2020-04-17 | 高耀飞 | Lemon-flavored melon seeds and preparation method thereof |
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