CN112741298A - Preparation method of pepper melon seeds - Google Patents

Abstract

The invention provides a preparation method of pepper melon seeds, which comprises the following steps: preparing materials: 500g of melon seeds, 1.5-4 g of star anise, 2.5-5.75 g of cassia bark, 0.48-1.5 g of clove, 1.5-3 g of fennel, 0.2-1.5 g of pepper, 3-5 g of hot pepper, 1-4 g of liquorice, 2-10 g of momordica grosvenori, 0.1-0.5 g of saccharin, 1-2 g of sodium cyclamate, 1-2.5 g of aspartame, 0.2-0.5 g of sucralose, 25-47.5 g of edible salt and 30-50 g of white sugar; stewing the marinade; boiling: decocting with strong fire for 30min, decocting with slow fire for 20min, stewing with closed fire for 15min, opening cover, stewing for 15min, taking out, cooling, and standing for 25 min; and (6) baking. The melon seeds prepared by the method not only keep the original fragrance of the melon seeds, but also remove the spicy taste of the peppers and keep the fragrance of the peppers, and the original fragrance of the melon seeds is combined with the fragrance of the peppers, so that the taste of the melon seeds is lingering.

Description

Preparation method of pepper melon seeds

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of melon seeds.

Background

Melon seeds are always well received by people as snack food. At present, the processing technology of melon seeds mainly comprises direct stir-frying, such as the original taste melon seeds, and the processing technology of boiling, flavoring, baking and the like, such as the pepper taste, the cream taste, the pepper salt taste and the like. However, the melon seeds which are directly fried and cooked have only the original fragrance and no flavor of the flavoring. The melon seeds which are cooked to be tasty and then dried only have the fragrance of the seasoning and do not have the original fragrance of the melon seeds.

Disclosure of Invention

The invention aims to provide a preparation method of pepper melon seeds, the melon seeds prepared by the preparation method not only keep the original fragrance of the melon seeds, but also remove the peppery taste of the peppers and keep the fragrance of the peppers, and the original fragrance of the melon seeds is combined with the fragrance of the peppers, so that the taste is long-lasting.

In order to achieve the purpose, the preparation method of the pepper melon seeds adopts the technical scheme that: the preparation method of the pepper melon seeds comprises the following preparation steps:

(S1) batching:

500g melon seeds

Octagonal 1.5-4 g

2.5-5.75 g of cassia bark

0.48-1.5 g of clove

1.5-3 g of fennel

0.2-1.5 g of Chinese prickly ash

3-5 g of pepper

1-4 g of licorice

2-10 g of fructus momordicae

Saccharin 0.1-0.5 g

1-2 g of sodium cyclamate

1-2.5 g of aspartame

0.2-0.5 g of sucralose

25-47.5 g of edible salt

30-50 g of white sugar

(S2) boiling the marinade:

wrapping fructus Anisi Stellati, cortex Cinnamomi Japonici, DINGXIANG, fructus Foeniculi, fructus Zanthoxyli, Glycyrrhrizae radix, and fructus Siraitiae Grosvenorii with abrasive belt, putting Capsici fructus, saccharin, sodium cyclamate, aspartame, sucralose, edible salt, and white sugar into a boiling pot, adding 10L water, decocting with strong fire for 20min, and then decocting with slow fire for 2h, stirring every 30 min;

(S3) cooking:

s31) pouring the melon seeds into the marinade, covering the pot cover, boiling the pot cover with strong fire for 30min, boiling the tissues of the melon seed shells to be soft, and primarily boiling the melon seed kernels to prepare for putting the marinade into the shells;

s32), cooking with soft fire for 20min, cooking the shelled melon seeds thoroughly and putting the marinade into the shells of the melon seeds successively;

s33) turning off the fire and stewing for 15min to allow the marinade in the melon seed shells to soak the melon seed kernels and to initially infiltrate;

s34) opening the cover and stewing for 15min to allow the marinade to really permeate into the shelled melon seeds;

s33) taking out of the pot, cooling and standing for 25min to prevent the marinade from being evaporated;

(S4) baking:

firstly, baking the cooked melon seeds for 5 hours at 95-100 ℃, then turning over one side, continuously baking for 5 hours at 90-95 ℃, then cooling, carefully selecting and removing impurities to prepare the pepper melon seeds.

The invention has the beneficial effects that: the melon seeds prepared by the method not only keep the original fragrance of the melon seeds, but also remove the spicy taste of the hot pepper and keep the fragrance of the hot pepper, and the original fragrance of the melon seeds is combined with the fragrance of the hot pepper, so that the taste of the melon seeds is lingering.

Detailed Description

The present invention will be further described with reference to the following specific examples.

Example 1

The preparation method of the pepper melon seeds comprises the following steps:

(S1) batching: 500g of melon seeds, 1.5g of star anise, 5.75g of cassia bark, 0.48g of clove, 3g of fennel, 0.2g of pepper, 5g of hot pepper, 1g of liquorice, 10g of momordica grosvenori, 0.1g of saccharin, 2g of sodium cyclamate, 1g of aspartame, 0.5g of sucralose, 25g of edible salt and 50g of white sugar

(S2) boiling the marinade:

wrapping fructus Anisi Stellati, cortex Cinnamomi Japonici, DINGXIANG, fructus Foeniculi, fructus Zanthoxyli, Glycyrrhrizae radix, and fructus Siraitiae Grosvenorii with abrasive belt, putting Capsici fructus, saccharin, sodium cyclamate, aspartame, sucralose, edible salt, and white sugar into a boiling pot, adding 10L water, decocting with strong fire for 20min, and then decocting with slow fire for 2h, stirring every 30 min;

(S3) cooking:

s31) pouring the melon seeds into the marinade, covering the pot cover, boiling the pot cover with strong fire for 30min, boiling the tissues of the melon seed shells to be soft, and primarily boiling the melon seed kernels to prepare for putting the marinade into the shells;

s32), cooking with soft fire for 20min, cooking the shelled melon seeds thoroughly and putting the marinade into the shells of the melon seeds successively;

s33) turning off the fire and stewing for 15min to allow the marinade in the melon seed shells to soak the melon seed kernels and to initially infiltrate;

s34) opening the cover and stewing for 15min to allow the marinade to really permeate into the shelled melon seeds;

s33) taking out of the pot, cooling and standing for 25min to prevent the marinade from being evaporated;

(S4) baking:

firstly, baking the boiled melon seeds for 5 hours at 95 ℃, then turning over one side, continuously baking for 5 hours at 95 ℃, then cooling, carefully selecting and removing impurities to obtain the hot pepper melon seeds.

Example 2

The preparation method of the pepper melon seeds comprises the following steps:

(S1) batching: 500g of melon seeds, 4g of star anise, 2.5g of cassia bark, 1.5g of clove, 1.5g of fennel, 1.5g of pepper, 3g of hot pepper, 4g of liquorice, 2g of momordica grosvenori, 0.5g of saccharin, 1g of sodium cyclamate, 2.5g of aspartame, 0.2g of sucralose, 47.5g of edible salt and 30g of white sugar;

(S2) boiling the marinade:

wrapping fructus Anisi Stellati, cortex Cinnamomi Japonici, DINGXIANG, fructus Foeniculi, fructus Zanthoxyli, Glycyrrhrizae radix, and fructus Siraitiae Grosvenorii with abrasive belt, putting Capsici fructus, saccharin, sodium cyclamate, aspartame, sucralose, edible salt, and white sugar into a boiling pot, adding 10L water, decocting with strong fire for 20min, and then decocting with slow fire for 2h, stirring every 30 min;

(S3) cooking:

s31) pouring the melon seeds into the marinade, covering the pot cover, boiling the pot cover with strong fire for 30min, boiling the tissues of the melon seed shells to be soft, and primarily boiling the melon seed kernels to prepare for putting the marinade into the shells;

s32), cooking with soft fire for 20min, cooking the shelled melon seeds thoroughly and putting the marinade into the shells of the melon seeds successively;

s33) turning off the fire and stewing for 15min to allow the marinade in the melon seed shells to soak the melon seed kernels and to initially infiltrate;

s34) opening the cover and stewing for 15min to allow the marinade to really permeate into the shelled melon seeds;

s33) taking out of the pot, cooling and standing for 25min to prevent the marinade from being evaporated;

(S4) baking:

firstly, baking the boiled melon seeds for 5 hours at 100 ℃, then turning over one side, continuously baking for 5 hours at 90 ℃, then cooling, carefully selecting and removing impurities to obtain the pepper melon seeds.

Example 3

The preparation method of the pepper melon seeds comprises the following steps:

(S1) batching: 500g of melon seeds, 2.5g of star anise, 4g of cassia bark, 1g of clove, 2.5g of fennel, 1g of pepper, 4g of hot pepper, 2.5g of liquorice, 6g of momordica grosvenori, 0.3g of saccharin, 1.5g of sodium cyclamate, 1.5g of aspartame, 0.3g of sucralose, 38g of edible salt and 40g of white sugar;

(S2) boiling the marinade:

wrapping fructus Anisi Stellati, cortex Cinnamomi Japonici, DINGXIANG, fructus Foeniculi, fructus Zanthoxyli, Glycyrrhrizae radix, and fructus Siraitiae Grosvenorii with abrasive belt, putting Capsici fructus, saccharin, sodium cyclamate, aspartame, sucralose, edible salt, and white sugar into a boiling pot, adding 10L water, decocting with strong fire for 20min, and then decocting with slow fire for 2h, stirring every 30 min;

(S3) cooking:

s31) pouring the melon seeds into the marinade, covering the pot cover, boiling the pot cover with strong fire for 30min, boiling the tissues of the melon seed shells to be soft, and primarily boiling the melon seed kernels to prepare for putting the marinade into the shells;

s32), cooking with soft fire for 20min, cooking the shelled melon seeds thoroughly and putting the marinade into the shells of the melon seeds successively;

s33) turning off the fire and stewing for 15min to allow the marinade in the melon seed shells to soak the melon seed kernels and to initially infiltrate;

s34) opening the cover and stewing for 15min to allow the marinade to really permeate into the shelled melon seeds;

s33) taking out of the pot, cooling and standing for 25min to prevent the marinade from being evaporated;

(S4) baking:

firstly, baking the boiled melon seeds for 5 hours at 98 ℃, turning over one side, continuously baking for 5 hours at 92 ℃, then cooling, carefully selecting and removing impurities to obtain the pepper melon seeds.

The foregoing description of specific embodiments of the present invention has been presented. It is to be understood that the present invention is not limited to the specific embodiments described above, and that various changes and modifications may be made by one skilled in the art within the scope of the appended claims without departing from the spirit of the invention.

Claims (1)

1. The preparation method of the pepper melon seeds is characterized by comprising the following preparation steps:

(S1) batching:

500g melon seeds

Octagonal 1.5-4 g

2.5-5.75 g of cassia bark

0.48-1.5 g of clove

1.5-3 g of fennel

0.2-1.5 g of Chinese prickly ash

3-5 g of pepper

1-4 g of licorice

2-10 g of fructus momordicae

Saccharin 0.1-0.5 g

1-2 g of sodium cyclamate

1-2.5 g of aspartame

0.2-0.5 g of sucralose

25-47.5 g of edible salt

30-50 g of white sugar

(S2) boiling the marinade:

wrapping fructus Anisi Stellati, cortex Cinnamomi Japonici, DINGXIANG, fructus Foeniculi, fructus Zanthoxyli, Glycyrrhrizae radix, and fructus Siraitiae Grosvenorii with abrasive belt, putting Capsici fructus, saccharin, sodium cyclamate, aspartame, sucralose, edible salt, and white sugar into a boiling pot, adding 10L water, decocting with strong fire for 20min, and then decocting with slow fire for 2h, stirring every 30 min;

(S3) cooking:

s31) pouring the melon seeds into the marinade, covering the pot cover, boiling the pot cover with strong fire for 30min, boiling the tissues of the melon seed shells to be soft, and primarily boiling the melon seed kernels to prepare for putting the marinade into the shells;

s32), cooking with soft fire for 20min, cooking the shelled melon seeds thoroughly and putting the marinade into the shells of the melon seeds successively;

s33) turning off the fire and stewing for 15min to allow the marinade in the melon seed shells to soak the melon seed kernels and to initially infiltrate;

s34) opening the cover and stewing for 15min to allow the marinade to really permeate into the shelled melon seeds;

s33) taking out of the pot, cooling and standing for 25min to prevent the marinade from being evaporated;

(S4) baking:

firstly, baking the cooked melon seeds for 5 hours at 95-100 ℃, then turning over one side, continuously baking for 5 hours at 90-95 ℃, then cooling, carefully selecting and removing impurities to prepare the pepper melon seeds.