Thursday, May 30, 2024
Home xin How are black melon seeds (wet melon seeds) stewed in oil made? What is the program?

How are black melon seeds (wet melon seeds) stewed in oil made? What is the program?

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Just give a general overview. Thank you

raw material formula watermelon seeds 100kg ginger 125g fennel 62.5g star anise 250g pepper 31.3g cinnamon 125g beef 100g white sugar 2kg table salt 5kg Vegetable Oil 1kg
process flow watermelon seeds → lime solution soaking → cleaning → flavoring and boiling → mixing spices → baking → spreading and drying → loading → finished products
production method
1 Treatment of wet melon seeds: wet melon seeds are taken out when making cans. Wash the taken out wet melon seeds with clean water, rinse to remove impurities other than melon seeds, and then fish them into a special sieve to drain for use
  2. Treatment of dried melon seeds: sift the soil with raw materials to remove impurities and pick out inferior melon seeds that cannot be processed; Pour the water into the storage tank, then put the lime into the water, fully stir and dissolve it, after the excess lime precipitates, take the clarified lime solution and pump it into another storage tank, and then pour the screened melon seeds into the lime solution for soaking. Soak for 24 hours. Take out the soaked melon seeds, put them into the coarse iron sieve, rinse them with drinking water, and remove impurities and inferior melon seeds
  3. Spice preparation: weigh 100g ginger, 50g fennel, 200g star anise, 25g Zanthoxylum bungeanum and 50g cinnamon in proportion, and seal them into the two-layer yarn bag. The yarn bag shall be loose and wide to leave a gap for the spice when it absorbs water and expands. Spices need to be packaged in several bags for centralized cooking of melon seeds
  4. Pre boiling of melon seeds: pour the soaked and cleaned melon seeds into the sandwich pot, the quantity is about 50kg, then pour the drinking water four times that of melon seeds, then unscrew the steam valve of the sandwich pot and boil for 1 hour, take them out, put them into an iron sieve and rinse them. If it is to collect the wet melon seeds taken out in the canning process, as long as they are washed clean, the process of boiling with clean water is omitted
  5. Taste of melon seeds: put 70 liters of drinking water into a sandwich pot, add 10% salt, add 1 share of spices and 1 share of beef, then add 40 kg of melon seeds, unscrew the steam valve of the sandwich pot and boil for 2 hours. At this time, it is necessary to often add water to the original volume. The spice used for boiling melon seeds can be boiled twice. Take it out after use and deal with it separately. Beef is boiled for 1 hour at a time. One portion of beef can cook 500 kg of melon seeds continuously. After each cooking, add water to the original amount, and add 1% salt to make up for the consumption. The steam working pressure of the sandwich pot shall not exceed 2kg /cm2
  6. Melon seed baking: 1 Add 5kg salt and 2kg sugar into the boiled melon seeds with 100kg raw materials while they are hot, and stir evenly. Take a clean bamboo grate, spread plastic woven net on it, and evenly sprinkle melon seeds on it. The melon seeds in each grate are about 1kg. The bamboo grate containing melon seeds is sent to the roasting house and arranged on the grill. The temperature of the baking room is generally between 70 ~ 80 ℃ and baking for about 4 hours. During the baking time, the exhaust fan is often started to drain the moisture, once every 30 minutes, 1 ~ 2 minutes each time
  7. Spreading and airing: the melon seeds taken out shall be mixed with vegetable oil in a concentrated manner, with the amount of 1% of the raw material. When mixing vegetable oil, they shall be fully stirred with an oil brush. Then it is sent to the insulation warehouse, evenly spread out, and dried until the surface is slightly dry, and then it can be packaged
  8. Finished products and packaging: before packaging, melon seeds shall be comprehensively screened to remove impurities (including incomplete or immature melon seeds), and the impurities per kilogram of products shall not exceed 10 points. According to the consumption requirements, melon seeds can be packaged into small bags of different specifications, with a weight of 200g or 250g. They should be packaged in plastic bags or composite membrane bags that meet the requirements of food hygiene. Melon seeds can also be packaged in a large way, that is, they can be packaged in plastic woven bags lined with plastic films that meet the requirements of food hygiene
  9. Marking: the packaging of the product must meet the requirements specified in the general standard for food labeling. The product name, standard code of the product, main ingredients, net weight and manufacturer’s name shall be indicated. The ex factory date and shelf life shall also be indicated. The outer package shall be marked with signs such as moisture-proof, sunscreen and handle with care
  10. Storage: the warehouse for storing melon seeds shall meet the hygienic requirements of “four prevention” of food. The warehouse shall be clean and tidy, well ventilated, and the warehouse temperature shall not be higher than 20 ℃
Quality Standard
1 Sensory indicators: Color: the epidermis is black, the central part is white or earthy yellow or the epidermis is brown, allowing the existence of white due to salt back exudation
taste and smell: it has the taste and smell of this product without peculiar smell
impurities: a small amount of tiny impurities that do not affect food hygiene are allowed, and there are no more than 20 points per kilogram of finished products
  2. Physical and chemical indexes: specification: it has the maturity and fullness of the product, and the width of each tablet is ≥ 8mm. Moisture content: boiled melon seeds ≤ 20%, fried melon seeds ≤ 5%. Table salt: 5 ~ 10% based on melon seeds
  3. Microbial indicators: no sign of corruption caused by microbial action and no mildew spots
  4. Shelf life: the shelf life of this product is 8 months for fried products and 5 months for boiled products
in addition, a simple home-made method is added:
first wash the melon seeds and put them into the pot with pepper and salt. After half an hour, soak for another hour. Take it out of the water and spread it on the Kang for drying. If the Kang is hot, it only takes two days. Then put it into the pot and stir fry, and the fragrant spiced millet is born
this method is simple and more suitable for self-made by the public

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