Hello, in fact it is best to use the kind of iron pot you used when you were a child.

Then there is the issue of raw materials

1. It must have both sweet and salty ingredients, then Just add salt and saccharin (a small amount) to a small amount of warm water, and then add the melted warm water with salt and saccharin while continuing to stir-fry, remember to stir-fry continuously.

2. Then add some fragrant bark (fennel can be used).

Finally, let’s talk about the heat,

1. Try it. Keep asking others (or yourself) to try the food. Don't wait until it tastes good. It's already too late. When you taste it, stop when it feels delicious.

2. Listen to the sound. If you hear several pops of pops in a row, continue frying skillfully. If you hear the sounds one after another, you can stop and try to eat.

Fried white melon seeds

Ingredients: 1 kilogram of white melon seeds, 50 grams of fine salt, 20 grams of white sugar, 500 grams of coarse yellow sand

Preparation method

1. First, turn the fine salt into a cup (80g wine glass) of concentrated salt water, pour it into the melon seeds and stir evenly. After 5 to 6 hours, the melon seeds are dried in the shade and ready to be fried.

2. Dissolve the sugar into a cup of water and set aside.

3. Put the coarse sand into the pot and stir-fry until it is dry and hot. Then pour in the sugar water and stir well. As soon as the sugar smoke comes out, quickly add the melon seeds and stir-fry continuously. (Use a high fire), when the melon seeds crackle and turn golden yellow, quickly pour the melon seeds into the sieve and sift out the sand (be sure to do it quickly, otherwise it will be overcooked).

Fried sea melon seeds

Ingredients: 450 grams of sea melon seeds, 1 and a half tablespoons of oil.

Seasoning: (A) 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp minced green onion, 1 tbsp minced chili. (B) 2 tablespoons soy sauce, 1 tablespoon each wine and vinegar.

Method:?

1. Soak the sea melon seeds in salt water to spit out all the sand. ?

2. Add 1 and a half tablespoons of oil and seasoning (A) to the frying pan over high heat for 2 minutes, then add sea melon seeds and seasoning (B), continue to heat for 5 minutes (stir halfway), take out Ready to eat. (Note: A special microwave frying pan must be used)

Note: 1 teaspoon is about 5 ml; 1 tablespoon is about 15 ml; 1 cup is 236 ml.

Sauteed melon seeds

Wash 5 kilograms of watermelon seeds, drain and sprinkle with 250 grams of refined salt, mix well and let stand for 3 hours, then dry or dry in the sun, then put Stir-fry until cooked.

Spice melon seeds

Ingredients: Watermelon seeds 100 kg Ginger 125 g Cumin 62.5 g Star anise 250 g Sichuan pepper 31.3 g Cinnamon 125 g Beef 100 g White sugar 2 kg Salt 5 kg Vegetable oil 1 kg

Process flow: watermelon seeds → soak in lime liquid → clean → add aroma and cook → mix spices → bake → spread to dry → install → finished product

Preparation method

1. Wet melon seeds processing: Wet melon seeds are taken out when making cans. Wash the wet melon seeds with clean water, rinse to remove impurities other than melon seeds, and then drain them in a special sieve for later use.

2. Processing of dried melon seeds: sieve the raw material soil to remove impurities and remove the melon seeds that are of poor quality and cannot be processed; pour water into the storage tank, then put the lime into the water, stir thoroughly to dissolve, and wait for the excess After the lime settles, pump the clarified lime liquid into another storage tank, and then pour the screened melon seeds into the lime liquid to soak. Soaking time is 24 hours. Take out the soaked melon seeds and put them into a coarse iron sieve, rinse them with drinking water, and remove impurities and inferior melon seeds.

3. Spices preparation: Weigh 100 grams of ginger, 50 grams of cumin, 200 grams of star anise, 25 grams of pepper, and 50 grams of cinnamon in proportion, and seal them into a two-layer gauze bag. The gauze bag should be loose. Leave space for the spices to absorb water and expand. Spices need to be packaged in several bags for centralized cooking of melon seeds.

4. Pre-cook the melon seeds: Pour the soaked and washed melon seeds into the jacketed pot, the quantity is about 50 kilograms, then pour in drinking water 4 times the amount of melon seeds, then unscrew the steam valve of the jacketed pot and boil for 1 After an hour, take it out and put it into an iron sieve and rinse it thoroughly. If you collect the wet melon seeds taken out from the canning process, you only need to rinse them, and the process of boiling water is omitted.

5. Melon seeds to taste: Pour 70 liters of drinking water into a jacketed pot, add 10% salt, 1 part of spices, 1 part of beef, then add 40 kg of melon seeds, and unscrew the jacketed pot The steam valve is boiled for 2 hours. At this time, water needs to be added frequently to bring it to the original volume. One portion of the spices used to cook melon seeds can be cooked twice. Take them out and dispose of them separately after use. The beef is cooked for 1 hour and taken out. One portion of beef can continuously cook 500 kilograms of melon seeds. After each cooking time, add water to the original amount, and add 1% salt to make up for the consumption. The steam working pressure of the jacketed kettle does not exceed 2 kg/cm2.

6. Baking melon seeds: 1. Take 100 kilograms of boiled melon seeds as raw materials, add 5 kilograms of salt and 2 kilograms of sugar while hot, and stir evenly. Take a clean bamboo grate, lay a plastic woven mesh on it, and sprinkle melon seeds evenly on it. Each grate contains about 1 kilogram of melon seeds. Bring the bamboo grate filled with melon seeds into the baking room and arrange them on the grill. The temperature of the baking room is generally between 70 and 80°C, and the baking time lasts for about 4 hours. During the baking period, the exhaust machine is often started to drain moisture, once every 30 minutes, for 1 to 2 minutes each time.

7. Spread to dry: The taken out melon seeds should be mixed with vegetable oil at a concentration of 1% of the raw materials. When mixing vegetable oil, use an oil brush to fully stir evenly. Then send it to the thermal insulation warehouse to spread evenly, let it dry until the surface is slightly dry, and then package it.

8. Finished products and packaging: Before packaging, melon seeds must be thoroughly screened to remove impurities (including incomplete or immature melon seeds). The number of impurities per kilogram of product should not exceed 10 points. According to consumption requirements, melon seeds can be packaged into small bags of different specifications, with a weight of 200 grams or 250 grams. They should be packaged in plastic bags or composite film bags that meet food hygiene requirements. Melon seeds can also be packaged in large quantities, that is, packaged in plastic woven bags lined with plastic films that meet food hygiene requirements.

9. Logo: The packaging of the product must comply with the requirements of the "General Standard for Food Labeling" and should indicate the product name, product standard code, main ingredients, net weight and manufacturer name. It should also indicate Manufacturing date and shelf life. The outer packaging should be marked with signs such as moisture-proof, sun-proof, handle with care, etc.

10. Storage: The warehouse where melon seeds are stored should comply with the hygienic requirements of the "four preventions" of food. The warehouse should be clean, tidy, well ventilated, and the warehouse temperature should not be higher than 20°C.

Quality Standards

1. Sensory indicators: Color: The epidermis is black, and the small central part is white or khaki or the epidermis is brown. The presence of white due to reverse infiltration of salt is allowed.

Taste and smell: It has the taste and smell of this product, without any peculiar smell.

Impurities: A small amount of tiny impurities that do not affect food hygiene are allowed, with no more than 20 points per kilogram of finished product.

2. Physical and chemical indicators: Specifications: It has the maturity and fullness that this product should have, and the width of each tablet is ≥8 mm. Moisture content: boiled melon seeds ≤ 20%, fried melon seeds ≤ 5%. Table salt: 5 to 10% based on melon seeds.

3. Microbial indicators: No signs of corruption caused by microbial action, no mold spots.

4. Shelf life: The shelf life of this product is 8 months for fried products and 5 months for boiled products.

1. Delicious melon seeds

Material selection: Choose melon seeds that are free from mold, rot, insect bites, uniform in size, and have white edges and corners.

Ingredients: Take boiling 50 kilograms of melon seeds as an example. Use 1 kilogram each of aniseed, cinnamon and fennel, 150 grams of pepper, 5 kilograms of salt, 100 grams each of saccharin and saccharin, and seal them in a cloth bag. , put it into a pot of boiling water and cook.

Steaming: When the flavor is cooked in the boiling water pot, add melon seeds and cover with breathable fabric. When cooking, the fire should be even, stir frequently, and it is better not to boil the water dry. One to two It can be steamed and scooped up in an hour. Pour in new melon seeds again and repeat the above method six times until all the ingredients are used up (start the second pot and add saccharin, MSG, and salt according to the recipe of the first pot, and other ingredients remain unchanged).

Fry dry and peel the melon seeds. Put the cooked melon seeds into a rotating melon seed machine and fry them dry to remove the black skin on the surface of the melon seeds. The heat should be low and even, and the melon seeds can be taken out of the machine in about an hour and a half.

Packaging: Use a sieve to remove impurities from the melon seeds coming out of the machine, then put them into plastic bags and seal them.

2. Spiced melon seeds

Ingredients: 5 kilograms of ordinary melon seeds, 50 grams of fine shell ash, 75 grams of anise, 25 grams of thin cinnamon, 1 kilogram of salt (or according to another Recipe: 5 kilograms of sunflower seeds, 400-500 grams of salt, 200 grams of allspice, a few grams of saccharin, boil and dry in the sun before making).

Preparation method: Pour the melon seeds into a jar, immerse them in clean water, add shell ash and mix well. The water should cover the melon seeds and soak them for about 10 hours. After taking it out, rinse it with clean water to remove the mucus, rinse it thoroughly, and drain it for later use. Take 1.5 kilograms of water, put it in a pot and bring to a boil over low heat. Add anise and cinnamon and fry for 30 minutes. Then add melon seeds and stir well. Then bring to a boil over high heat. Add salt and mix well, cover tightly and simmer for one hour, then turn to low heat and let the melon seeds sit in the pot overnight. Take them out the next morning. The remaining juice can be reserved for next time. Then place the melon seeds on the bamboo mat. Dry in the sun, turning occasionally, until crispy. The processing of spiced melon seeds generally uses lower-priced ordinary watermelon seeds. To make the skin and shell of spiced melon seeds black, add 25 grams of soap alum to the water and boil them.

5 kilograms of melon seeds can process 6 kilograms of spiced melon seeds.

3. Licorice and melon seeds

Use 5% licorice, 3% salt and 0.05% saccharin with water to make soup. Wash the black melon seeds, dry them, put them into a pot and cook them over a high fire until they are hot to the touch. Then use a slow fire. At the same time, pour in the cooked soup and stir-fry until the flesh of the melon seeds turns yellow.

4. Creamy melon seeds

5 kilograms of melon seeds, 1 kilogram of cooked vegetable oil, appropriate amount of saccharin, and 0.2 grams of vanilla essence.

Preparation method: After the pot is heated, put the melon seeds into the pot and stir-fry. When the melon seeds make a popping sound, you can take one and bite it open. When the melon seeds are slightly yellow, add the saccharin and water. , stir-fry until dry, remove from the pan and cool, mix the melon seeds with oil and essence, toss and serve.

5. Soy sauce melon seeds

5 kilograms of melon seeds, 1 kilogram of soy sauce, about 1 kilogram of quicklime, and 25 grams each of fennel and cinnamon.

Preparation method: Filter the limed water to remove the residue, and soak the melon seeds in the lime water for a day and night. Then wash the outer powder of the melon seed shells. Finally, put the melon seeds into the pot, add water, soy sauce, and spices and cook. When the water is almost dry, stir-fry continuously until it is slightly dry.

In addition, to make soy sauce, melon seeds can also be put into a pot with 17% salt, 0.4% fennel, 0.5% cinnamon, 0.2% green vitriol and melon seeds, add water and boil for one hour, dry in the sun and mix with a small amount of sesame oil or other Vegetable oil to enhance color and aroma. This method can increase the weight of melon seeds by 6%-18%.

6. Rose melon seeds

10 kilograms of melon seeds, 0.5 kilograms of salt, 10 grams of saccharin, 300 grams of allspice, 100 grams of cloves, and 6 kilograms of boiling water. 30 mg of rose essence (or another formula: 2%-3% brown sugar, 0.01% saccharin, a little salt, and mix in 0.02% rose essence after processing).

Preparation method: Boil water, add salt, saccharin, allspice powder and clove powder and mix well. Pour the melon seeds into the jar, pour in the above mixture, add rose essence, stir evenly, cover and leave for 24 hours, stirring 3-4 times in between. Take it out and bake until dry and crispy, that's the finished product.