Snakegourd seeds with spicy salt flavor and processing method thereof

The invention relates to snakegourd seeds with spicy salt flavor and a processing method thereof. The raw material comprises the following components in parts by weight: 180-220 parts of snakegourd seeds, 6.5-7.5 parts of dried tangerine peel, 3-4 parts of ginger, 2-3 parts of star anise, 1.5-2.0 parts of cinnamon, 1.25-1.45 parts of pepper, 25-30 parts of table salt, 4-6 parts of white sugar, 1-1.5 parts of ethyl maltol, 0.18-0.22 parts of sodium cyclamate, 0.18-0.22 parts of sodium saccharin and 0.052-0.054 part of tertiary butylhydroquinone (TBHQ). The frying of the snakegourd seeds with spicy salt flavor comprises the following steps: cleaning the snakegourd seeds; boiling a spiced solution; adding the cleaned snakegourd seeds into the spiced solution, and adding other accessory materials at the same time; then boiling and polishing; and cooling, packing and storing. Through the method provided by the invention, the fried snakegourd seeds with spicy salt flavor have uniform taste,rich nutrition, crispy mouthfeel and clear edges, and are clean and tasty, thereby being an all-natural leisure healthcare food.