Coconut-flavored melon seeds and processing method thereof
The invention discloses coconut-flavored melon seeds and a processing method thereof and belongs to the field of food processing. The coconut-flavored melon seeds are made from, by weight, 500 parts of sunflower seeds, 700-900 parts of sucrose, 40-60 parts of salt, 125-150 parts of baked coconut sli...
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| creator | SHI BIWEN ZHAO ZISHU FANG BING PAN YANQIU ZHOU JING SHEN YUFEN GUO SHU'AI ZHOU JINGSONG XIE YUPENG JIAO SHENG |
| description | The invention discloses coconut-flavored melon seeds and a processing method thereof and belongs to the field of food processing. The coconut-flavored melon seeds are made from, by weight, 500 parts of sunflower seeds, 700-900 parts of sucrose, 40-60 parts of salt, 125-150 parts of baked coconut slices, 160-180 parts of coconut powder, 6-8 parts of momordica grosvenori powder, 18-20 parts of licorice roots, 18-20 parts of dried tangerine or orange peel and 2800-3200 of water, and is prepared by boiling and drying the components, picking out a finished coconut melon seed product and packaging.The high-concentration sucrose is added into the product, the sugar liquid in boiled moist melon seeds has certain viscosity, and after the melon seeds undergo a slow drying process, and the influenceof subsequent cleaning, packaging and transportation processes on the peeling problem is obviously improved; the sucrose solution is firstly heated and boiled for a long time, the dissolved sucrose can be slowly decomposed in |
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The coconut-flavored melon seeds are made from, by weight, 500 parts of sunflower seeds, 700-900 parts of sucrose, 40-60 parts of salt, 125-150 parts of baked coconut slices, 160-180 parts of coconut powder, 6-8 parts of momordica grosvenori powder, 18-20 parts of licorice roots, 18-20 parts of dried tangerine or orange peel and 2800-3200 of water, and is prepared by boiling and drying the components, picking out a finished coconut melon seed product and packaging.The high-concentration sucrose is added into the product, the sugar liquid in boiled moist melon seeds has certain viscosity, and after the melon seeds undergo a slow drying process, and the influenceof subsequent cleaning, packaging and transportation processes on the peeling problem is obviously improved; the sucrose solution is firstly heated and boiled for a long time, the dissolved sucrose can be slowly decomposed in</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191018&DB=EPODOC&CC=CN&NR=110338379A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191018&DB=EPODOC&CC=CN&NR=110338379A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SHI BIWEN</creatorcontrib><creatorcontrib>ZHAO ZISHU</creatorcontrib><creatorcontrib>FANG BING</creatorcontrib><creatorcontrib>PAN YANQIU</creatorcontrib><creatorcontrib>ZHOU JING</creatorcontrib><creatorcontrib>SHEN YUFEN</creatorcontrib><creatorcontrib>GUO SHU'AI</creatorcontrib><creatorcontrib>ZHOU JINGSONG</creatorcontrib><creatorcontrib>XIE YUPENG</creatorcontrib><creatorcontrib>JIAO SHENG</creatorcontrib><title>Coconut-flavored melon seeds and processing method thereof</title><description>The invention discloses coconut-flavored melon seeds and a processing method thereof and belongs to the field of food processing. 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The coconut-flavored melon seeds are made from, by weight, 500 parts of sunflower seeds, 700-900 parts of sucrose, 40-60 parts of salt, 125-150 parts of baked coconut slices, 160-180 parts of coconut powder, 6-8 parts of momordica grosvenori powder, 18-20 parts of licorice roots, 18-20 parts of dried tangerine or orange peel and 2800-3200 of water, and is prepared by boiling and drying the components, picking out a finished coconut melon seed product and packaging.The high-concentration sucrose is added into the product, the sugar liquid in boiled moist melon seeds has certain viscosity, and after the melon seeds undergo a slow drying process, and the influenceof subsequent cleaning, packaging and transportation processes on the peeling problem is obviously improved; the sucrose solution is firstly heated and boiled for a long time, the dissolved sucrose can be slowly decomposed in</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Coconut-flavored melon seeds and processing method thereof |
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