CN108464478A - A kind of production method of high-quality green tea tea tasted seeds - Google Patents
A kind of production method of high-quality green tea tea tasted seeds Download PDFInfo
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- CN108464478A CN108464478A CN201810435116.6A CN201810435116A CN108464478A CN 108464478 A CN108464478 A CN 108464478A CN 201810435116 A CN201810435116 A CN 201810435116A CN 108464478 A CN108464478 A CN 108464478A
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- tea
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- melon seeds
- green tea
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Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 47
- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 235000009569 green tea Nutrition 0.000 claims abstract description 19
- 235000013616 tea Nutrition 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 235000013373 food additive Nutrition 0.000 claims abstract description 12
- 239000002778 food additive Substances 0.000 claims abstract description 12
- 235000013547 stew Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 10
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 10
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 10
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 10
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 241000723353 Chrysanthemum Species 0.000 claims description 9
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 6
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 4
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 4
- 241000202807 Glycyrrhiza Species 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 4
- 229960004998 acesulfame potassium Drugs 0.000 claims description 4
- 239000000619 acesulfame-K Substances 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 4
- 235000012208 gluconic acid Nutrition 0.000 claims description 4
- 239000000174 gluconic acid Substances 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 229940085605 saccharin sodium Drugs 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 3
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 239000003507 refrigerant Substances 0.000 abstract 1
- 239000002689 soil Substances 0.000 description 6
- 150000002596 lactones Chemical class 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020238 sunflower seed Nutrition 0.000 description 2
- XRCRJFOGPCJKPF-UHFFFAOYSA-N 2-butylbenzene-1,4-diol Chemical compound CCCCC1=CC(O)=CC=C1O XRCRJFOGPCJKPF-UHFFFAOYSA-N 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000003956 Luffa Nutrition 0.000 description 1
- 244000050983 Luffa operculata Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 241001365789 Oenanthe crocata Species 0.000 description 1
- 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 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food processing field, the production method of specifically a kind of high-quality green tea tea tasted seeds includes the following steps：A, it stews soup：It stews soup：By white granulated sugar, edible salt, green tea, peppermint, chrysanthemum, Radix Glycyrrhizae, spice, food additives gauze wrapped, it is put into pot, stews soup；B, boiling：Melon seeds are poured into and carry out boiling in the soup in step a, the melon seeds taking-up after being cooked is dried；C, drying, frying：By the melon seeds drying in step b, melon seeds are then being subjected to frying.Advantages of the present invention:The melon seeds obtained using manufacture craft of the present invention, the refrigerant fragrant and sweet, tea flavour of melon seeds appearance green in color, taste is strong and good mouthfeel.
Description
Technical field
The present invention relates to food processing field, the production method of specifically a kind of high-quality green tea tea tasted seeds.
Background technology
In Tuan Shan, whistle foot, one band of large trough, this area's average temperature of the whole year is 16 DEG C in all even main place of production of high-quality green tea, annual drop
Water is at more than 1400 millimeters.In addition soil layer is deep, and loosing soil moistening, soil property is acid or subacidity, includes a large amount of irony
With phosphate suitable for the growth of tea tree.
The clear and bright front and back exploitation of Duyun Maojian Tea, with《All even county annals original text》It is described " from Clear and Bright to the beginning of autumn and to adopt, be adopted before grain rains
Before person says rain, tea is best, thin person says tippy tea " it matches.Standard of plucking is that one leaf of a bud is just opened up, of length no more than 2.0
Centimetre.Usual 500 grams of advanced tippy teas of frying about need 5.3-5.6 ten thousand bud heads.
Melon seeds are called melon seed.Its type is more, there is sunflower seed, extra large melon seeds, pumpkin seeds, Semen Trichosanthis, watermelon seeds, south
Melon seeds, cucumber, luffa seed etc..The snack food that especially sunflower seed is favored by people, and be also used as making cake
The raw material of point, while it being also important oil expression raw material, it is the oil source of high-grade health, the in the market also production of some green tea melon seeds
Product, production method are broadly divided into three kinds：Directly cooked using tealeaves leftover bits and pieces and melon seeds, dispensing etc., complex process, product at
Mass colour is big with the green contrast of tippy tea；Another kind is directly green tea powder to be sprinkled upon above melon seeds are cooked, although melon seeds color
It is greener, but tealeaves is not tasty, mouth feeling experience is bad；The third is to be directly added into green tea powder to be steamed again with seasoning immersion
It boils, it is relatively long to expend the time in this way.
Invention content
Shortcoming in for the above-mentioned prior art, the present invention is intended to provide a kind of product appearance green in color, tea flavour
Aromatic, the unique high-quality green tea tea tasted seeds of taste production methods.
In order to solve the above technical problems, a kind of production method of high-quality green tea tea tasted seeds provided by the invention, including following step
Suddenly：
A, it stews soup：By white granulated sugar, edible salt, green tea, peppermint, chrysanthemum, Radix Glycyrrhizae, spice, food additives gauze packet
It wraps up in, is put into pot, stew soup；
B, boiling：Melon seeds are poured into and carry out boiling in the soup in step a, the melon seeds taking-up after being cooked is dried；
C, drying, frying：By the melon seeds drying in step b, melon seeds are then being subjected to frying.
Wherein, the green tea in the step a is tippy tea.
Wherein, the time of stewing soup in the step a is 20~30min.
Wherein, the melon seeds of the present invention are made by following parts by weight：100~120 portions of melon seeds, 4~10 parts of white granulated sugars, 3
~8 portions of edible salts, 4~10 portions of green tea, 4~10 portions of peppermints, 4~10 parts of chrysanthemums, 2~6 portions of Radix Glycyrrhizaes, 1~3 part of spice, 0.5~
1 portion of food additives.
Wherein, the food additives are honey element, acesulfame potassium, saccharin sodium, Sucralose, citric acid, sodium citrate, spy
Butylhydroquinone, gluconic acid and lactone.
Wherein, the boiling temperature is 80~90 DEG C, and digestion time is 1~2h.
Wherein, the frying is that first moderate heat fries stir-frying, after the fragrance emission of melon seeds comes out, turns small fire stir-frying, small fire is turned over
The time of stir-fry is 20~30min, you can is taken the dish out of the pot.
Wherein, the moderate heat is 65~75 DEG C, and the small fire is 45~55 DEG C.
The present invention, the green tea are tippy tea, and the tippy tea is all even high-quality green tea, and the place of production is in Tuan Shan, whistle foot, large trough one
Band, this area's average temperature of the whole year are 16 DEG C, and mean annual precipitation is at more than 1400 millimeters.In addition soil layer is deep, loosing soil moistening,
Soil property is acid or subacidity, includes a large amount of irony and phosphate, and the tealeaves of output is aromatic, nutritive value is high, to make melon
The taste more faint scent and nutritive value of son.
The present invention, using boiling mode, makes the fragrance of green tea, peppermint and chrysanthemum penetrate into melon seeds, makes this production when making
The melon seeds fragrant taste of product, taste are unique, after the drying, then carry out frying, the fragrance emission of melon seeds is come out.
Beneficial effects of the present invention：The melon seeds obtained using manufacture craft of the present invention, melon seeds appearance green in color, taste are clear
Icy sweet tea, tea flavour are strong and good mouthfeel, time used are short.
Specific implementation mode
In order to make the objectives, technical solutions, and advantages of the present invention more clearly, with reference to embodiments, to the present invention into
Row is further described.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit
The fixed present invention.
Embodiment 1：
A kind of production method of high-quality green tea tea tasted seeds, includes the following steps：
A, it stews soup：By white granulated sugar, edible salt, green tea, peppermint, chrysanthemum, Radix Glycyrrhizae, spice, food additives gauze packet
It wraps up in, is put into pot, stew soup；
B, boiling：Melon seeds are poured into and carry out boiling in the soup in step a, the melon seeds taking-up after being cooked is dried；
C, drying, frying：By the melon seeds drying in step b, melon seeds are then being subjected to frying.
Green tea in the step a is tippy tea.
Time of stewing soup in the step a is 20~30min.
The melon seeds of the present invention are made by following parts by weight：100kg melon seeds, 4kg white granulated sugars, 3kg edible salts, 4kg are green
Tea, 4kg peppermints, 4kg chrysanthemums, 2kg Radix Glycyrrhizaes, 1kg spices, 0.5kg food additives.
The food additives are honey element, acesulfame potassium, saccharin sodium, Sucralose, citric acid, sodium citrate, tertiary butyl
Hydroquinone, gluconic acid and lactone.
The boiling temperature is 80~90 DEG C, and digestion time is 1~2h.
The frying is that first moderate heat fries stir-frying, after the fragrance emission of melon seeds comes out, turns small fire stir-frying, small fire stir-frying when
Between be 20~30min, you can take the dish out of the pot.
Wherein, the moderate heat is 65~75 DEG C, and the small fire is 45~55 DEG C.
Embodiment 2：
A kind of production method of high-quality green tea tea tasted seeds, includes the following steps：
A, it stews soup：By white granulated sugar, edible salt, green tea, peppermint, chrysanthemum, Radix Glycyrrhizae, spice, food additives gauze packet
It wraps up in, is put into pot, stew soup；
B, boiling：Melon seeds are poured into and carry out boiling in the soup in step a, the melon seeds taking-up after being cooked is dried；
C, drying, frying：By the melon seeds drying in step b, melon seeds are then being subjected to frying.
Green tea in the step a is tippy tea.
Time of stewing soup in the step a is 20~30min.
The melon seeds of the present invention are made by following parts by weight：120kg melon seeds, 10kg white granulated sugars, 5kg edible salts, 8kg are green
Tea, 8kg peppermints, 8kg chrysanthemums, 5kg Radix Glycyrrhizaes, 2kg spices, 1kg food additives.
The food additives are honey element, acesulfame potassium, saccharin sodium, Sucralose, citric acid, sodium citrate, tertiary butyl
Hydroquinone, gluconic acid and lactone.
The boiling temperature is 80~90 DEG C, and digestion time is 1~2h.
The frying is that first moderate heat fries stir-frying, after the fragrance emission of melon seeds comes out, turns small fire stir-frying, small fire stir-frying when
Between be 20~30min, you can take the dish out of the pot.
The moderate heat is 65~75 DEG C, and the small fire is 45~55 DEG C.
Embodiment described above is only described the preferred embodiments of invention, not to the present invention design and
Range is defined.Under the premise of not departing from design concept of the present invention, ordinary people in the field is to technical scheme of the present invention
The all variations and modifications made, should all drop into protection scope of the present invention, the claimed technology contents of the present invention,
It all records in detail in the claims.
Claims (8)
1. a kind of production method of high-quality green tea tea tasted seeds, which is characterized in that include the following steps：
A, it stews soup：By white granulated sugar, edible salt, green tea, peppermint, chrysanthemum, Radix Glycyrrhizae, spice, food additives gauze wrapped, put
Enter in pot, stews soup；
B, boiling：Melon seeds are poured into and carry out boiling in the soup in step a, the melon seeds taking-up after being cooked is dried；
C, drying, frying：By the melon seeds drying in step b, melon seeds are then being subjected to frying.
2. a kind of production method of high-quality green tea tea tasted seeds as described in claim 1, it is characterised in that：It is green in the step a
Tea is tippy tea.
3. a kind of production method of high-quality green tea tea tasted seeds as claimed in claim 1 or 2, it is characterised in that：In the step a
The time stew soup as 20~30min.
4. a kind of production method of high-quality green tea tea tasted seeds as described in claim 1, it is characterised in that：The melon seeds of the present invention
It is made by following parts by weight：100~120 portions of melon seeds, 4~10 portions of white granulated sugars, 3~8 portions of edible salts, 4~10 parts of green tea, 4~10
Part peppermint, 4~10 parts of chrysanthemums, 2~6 portions of Radix Glycyrrhizaes, 1~3 part of spice, 0.5~1 portion of food additives.
5. a kind of production method of high-quality green tea tea tasted seeds as described in claim 1 or 4, it is characterised in that：The food addition
Agent is honey element, acesulfame potassium, saccharin sodium, Sucralose, citric acid, sodium citrate, tert-butylhydroquinone, gluconic acid and interior
Ester.
6. a kind of production method of high-quality green tea tea tasted seeds as described in claim 1, it is characterised in that：The boiling temperature is 80
~90 DEG C, digestion time is 1~2h.
7. a kind of production method of high-quality green tea tea tasted seeds as described in claim 1, it is characterised in that：The frying is first moderate heat
Stir-frying is fried, after the fragrance emission of melon seeds comes out, turns small fire stir-frying, the time of small fire stir-frying is 20~30min, you can is taken the dish out of the pot.
8. a kind of production method of high-quality green tea tea tasted seeds as claimed in claim 7, it is characterised in that：The moderate heat is 65~75
DEG C, the small fire is 45~55 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810435116.6A CN108464478A (en) | 2018-05-09 | 2018-05-09 | A kind of production method of high-quality green tea tea tasted seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810435116.6A CN108464478A (en) | 2018-05-09 | 2018-05-09 | A kind of production method of high-quality green tea tea tasted seeds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108464478A true CN108464478A (en) | 2018-08-31 |
Family
ID=63260250
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810435116.6A Pending CN108464478A (en) | 2018-05-09 | 2018-05-09 | A kind of production method of high-quality green tea tea tasted seeds |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108464478A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715903A (en) * | 2021-01-29 | 2021-04-30 | 兰州富贵一家人食品有限公司 | Method for frying marinated pumpkin seeds |
| CN113397134A (en) * | 2021-06-25 | 2021-09-17 | 洽洽食品股份有限公司 | White peach and lemon extracts, preparation method and application in melon seed processing |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02207777A (en) * | 1989-02-06 | 1990-08-17 | Kiyoshi Nagahama | 'kobu-cha' containing chrysanthemum flower and production thereof |
| CN103462100A (en) * | 2013-08-12 | 2013-12-25 | 杨如义 | Hot spicy green-tea-flavored nutritional watermelon seed and preparation method thereof |
| 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 |
-
2018
- 2018-05-09 CN CN201810435116.6A patent/CN108464478A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02207777A (en) * | 1989-02-06 | 1990-08-17 | Kiyoshi Nagahama | 'kobu-cha' containing chrysanthemum flower and production thereof |
| CN103462100A (en) * | 2013-08-12 | 2013-12-25 | 杨如义 | Hot spicy green-tea-flavored nutritional watermelon seed and preparation method thereof |
| 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 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715903A (en) * | 2021-01-29 | 2021-04-30 | 兰州富贵一家人食品有限公司 | Method for frying marinated pumpkin seeds |
| CN113397134A (en) * | 2021-06-25 | 2021-09-17 | 洽洽食品股份有限公司 | White peach and lemon extracts, preparation method and application in melon seed processing |
| CN113397134B (en) * | 2021-06-25 | 2022-06-17 | 洽洽食品股份有限公司 | White peach and lemon extracts, preparation method and application in melon seed processing |
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Application publication date: 20180831 |