| 摘要 |
Skinless pumpkin-seed is salted by treating 1 kg air dry pumpkin-seed with 0.125-0.500 litre sq. salt soln. contg. 50-70 g sodium-chloride and subsequently roasted at 160-300 deg.C for 20-30 minutes, pref. 25 minutes. The prod. is cooled finally with dry air to room temp.. |
