Black Crop Raw Watermelon Seeds
Description
Watermelon seeds are sweet and neutral in nature. They can clear the lungs and moisten the intestines, resolve phlegm and relieve cough. They have auxiliary therapeutic effects on symptoms such as cough, phlegm and hemoptysis. They are rich in oil and have the effects of strengthening the stomach and laxative. How to eat: Dry them in the sun and eat the seeds. Winter melon seeds contain unsaturated fatty acids such as linoleic acid, which can effectively reduce the content of fat and cholesterol in the blood and have a certain effect on the prevention and treatment of cardiovascular diseases. Watermelon seeds contain fatty oil, protein, vitamin B2, pentosan, starch, crude fiber, α-amino-β-(pyrazolyl-N) propionic acid. They also contain urease, α-galactosidase, β-galactosidase and sucrase. They also contain a saponin-like ingredient called Cucurbocitrin, which has a blood pressure-lowering effect and can relieve the symptoms of acute cystitis.
The effects and functions of watermelon seeds can supplement the body's rich protein, and it is a kind of dietary fiber food. It can also clean the intestines, prevent skin aging, and relieve patients' colds. Watermelon seeds contain unsaturated fatty acids, which can lower blood pressure and relieve cough and phlegm. Watermelon seeds will not cause any harm. If it is a child under three years old, eating watermelon seeds may cause choking, which may cause sore throat in children.
Food Processing
Food Processing Specially grown watermelons are used for their seeds. Only large seeds are worth processing and utilization. After proper processing, they can be made into very popular small foods and snacks.
Salted and roasted pumpkin seed
Sugar and salt melon seeds Take 5 kg of watermelon seeds, wash them with water, drain them, and fry them in a wok. Take 300 grams of salt and 1 gram of saccharin. First dissolve the salt in water. Add enough water to dissolve the salt completely. Then dissolve the saccharin in the salt water. Pour the salt and sugar solution into the melon seed pot and fry them over low heat until dry. You can also bake them in an oven. Finally, spray them with edible flavors.
Oil flavored melon seeds
Oil-scented melon seeds Wash 5 kg of watermelon seeds with water, drain them, and fry them. Add 50 grams of cooked oil, 75 grams of salt, and 1 gram of saccharin. When they are almost cooked, add the same amount of oil, salt, and saccharin. Continue to fry until dry, or directly dry them in an oven. Spray them with edible flavors after taking them out of the pot.
Soy sauce melon seeds
Soy sauce melon seeds Put watermelon seeds in 1.5% lime water (1.5 catties quicklime plus 100 catties water, dissolve and take the upper clear liquid) and soak for about 5 hours, rub with hands to remove the seed membrane, wash and put melon seeds and soy sauce with appropriate amount of salt, fennel and cinnamon into the pot in a ratio of 10:1, add water to soak the melon seeds, cook over high heat for about 1.5 to 2 hours, then turn to low heat and bake slowly to let the brine dry, or put it directly into the oven and dry it at about 80 degrees Celsius.
Salt fried melon seeds
Salt fried melon seeds Wash 5 kg of watermelon seeds, drain and sprinkle with 250 grams of refined salt, stir well and let it stand for 3 hours, then dry in the sun or oven, and then put it in a wok and fry it until cooked.
processing line
product video
PRODUCT
| Name | Conventional Watermelon Kernels Raw |
| Orginal | China |
SENSORY
| Appearance | Small flat oval kernels. | |||
| Colour | White | |||
| Texture | Fresh crisp and firm. To be free from any dry, hardened or shrivelled seeds. | |||
| Taste | Clean and fresh nutty taste. To be free from any taint or off flavours. | |||
CHEMICAL AND PHYSICAL REQUIREMENTS
| Parameter | Target | Tolerance | Units | Method |
| Purity((100-Extra Vegetable matters)%) | 100 | 99.98 | % | visual check |
| Dangerous foreign matters(glasses, stone,metal, plastic etc) | absent | -- | -- | visual check |
| Broken(less than 1/2 of the whole kernels) | max.4 | -- | % | visual check |
| Moisture | max.8 | -- | % | ISO 665:2000 |
| Mould | max.0.3 | -- | % | visual check |
| Free Fatty Acid | max. 3 | -- | % | GB 5009.229-2016 |
| Peroxide Value | max. 8 | -- | meqO2/kg Fat | AOCS Official method Cd 8-53/GB 5009.227-2016 |
Microbiological Requirements
| Parameter | Value (m) | Units of measurement | Method | |
| E.-coli | 10 | c.f.u./g | ISO 7251:2005 | |
| Salmonella | absent in 25g | -- | ISO 6579-1:2017 | |
GMO-Statement
We hereby certify that these products are not genetically modified.
Transport and Storage Conditions
Recommended storage in original packaging in a cool and dry place, protected from moisture, insects and rodens. Away from direct sunlight and excessive heat as well as odourous materials.
Shelf Life
Under the above conditions, 15months.
Nutrition
| Nutrient | Unit | Value per 100 g |
| Calories | kcal | 557 |
| Total Fat | g | 47.37 |
| Saturated Fat | g | 9.779 |
| Trans Fat | g | 0 |
| Cholesterol | g | 0 |
| Sodium | mg | 99 |
| Total Carbohydrate | g | 15.31 |
| Dietary Fiber | g | 0 |
| Total Sugars | g | 0 |
| Includes 10g Added Sugars | g | 0 |
| Protein | g | 28.33 |
| Vitamin D | mg | 0 |
| Calcium | mg | 54 |
| Iron | mg | 7.28 |
| Potassium | mg | 648 |
Packing
1*25kg vacuum bag in woven bag.Max Load 710 bags in 20GP.
Flow Chart
