How to roast spiced sunflower seeds

Spiced sunflower seeds are a beloved traditional snack, cherished for their crispy texture and flavorful taste. The process of producing these delicious treats involves several steps, including screening, cleaning, boiling, seasoning, roasting, and air separation. Each step is crucial to the final product’s taste and texture.

Boiling and Seasoning Process

The production of spiced sunflower seeds begins with the boiling and seasoning process, which infuses the seeds with a delightful blend of spices. To achieve this, the sunflower seeds are placed in a pot along with a spice mixture and boiled with water. The spice mixture typically includes ingredients such as Chinese prickly ash, aniseed, cinnamon, cloves, and edible salt. The boiling process allows the spices’ aromas to permeate the sunflower seeds, imparting a rich and savory flavor.

The sunflower seeds are added to the pot after the seasoning mixture has dissolved in the water. They are stirred vigorously to ensure an even distribution of the seasoning. To maximize flavor absorption, the pot is covered with a lid or a permeable burlap cloth and heated over high heat. Throughout the cooking process, the pot is periodically opened to thoroughly mix the sunflower seeds. It’s essential to monitor the water levels in the pot, ensuring that it doesn’t dry up and adding more if necessary. After the sunflower seeds have been fully cooked, the pot is covered and left to sit for approximately 30 minutes, allowing the flavors to meld. The boiling process typically takes around 2 hours to achieve optimal taste.

Roasting for Crispy Perfection

Once the sunflower seeds have been seasoned and boiled, the next step is roasting. Roasting serves two main purposes: removing excess moisture from the seeds and imparting a satisfying crunch. The roasting process can be carried out using either a drum roaster machine for small batches or a multilayer drying machine for larger volumes.

For large batches, the sunflower seeds are evenly spread on the first layer of the rack, forming a layer approximately 4cm thick. Stirring is done continuously during roasting to ensure even drying. After about 15 minutes, the initial dehumidification stage is complete. The spanner control is then used to rotate the first layer of seeds to the second layer, while a fresh batch of sunflower seeds is placed on the first layer. This layer-by-layer rotation continues until the fourth layer, which takes around 15 minutes to roast. The entire roasting process typically lasts about an hour, resulting in sunflower seeds with a heightened temperature.

To prevent moisture regain, the roasted sunflower seeds are placed in a well-ventilated and shaded area. Once cooled, the seeds can be weighed, sealed, and packaged according to specific requirements. They are then ready to be sold and enjoyed as a delicious snack.