Method for processing instant ginkgo fruit

A technology of ginkgo fruit and ginkgo, which is applied in the confectionery industry, confectionery, food processing and other directions, can solve the problems of single flavor and few varieties of ready-to-eat ginkgo fruit, and achieve the effects of rich taste, expansion of production scale and reduction of production cost.

Inactive Publication Date: 2009-07-22
李奇峰 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to provide a processing method of instant ginkgo fruit, solve the difficult problem of shelling and removing the core in

Method used

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  • Method for processing instant ginkgo fruit

Examples

Experimental program
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Effect test

Embodiment 1

[0017] 1 kg of fresh ginkgo fruit is washed and placed in an ordinary household pressure cooker (working pressure 0.1030 MPa, working temperature 120.9 °C), and heated with 300 mL of water. After the working pressure (0.1030MPa) is reached, time cooking for 5 minutes, at this time, the pressure of ginkgo seeds in the pressure cooker also reaches (0.1030MPa). Turn off the fire, quickly open the pressure valve to exhaust, so that the pressure in the pressure cooker drops rapidly, and the pressure in the pressure cooker is reduced to normal atmospheric pressure within 1 minute. The above operations are repeated 3-4 times, so that the ginkgo fruit opening rate can reach 90%, and the ginkgo fruit core spit rate can reach 60%. The ginkgo fruit with open core is immersed in various flavoring agent solutions (such as: 500g of sucrose, 20g of hay, 100g of honey, 2.5L of water, precooked for 1 hour) and soaked for 12 hours to taste, so as to obtain preserved ginkgo fruit. Or freeze-dry...

Embodiment 2

[0019] 50kg fresh ginkgo fruit is washed to 1M 3 Inside a large pressure cooker, a small electric steam boiler supplies gas. The working temperature of the air inlet is 150°C (working pressure 4.76MPa). Exclude the air, and steam for 15 minutes after reaching the working pressure (4.76MPa). After reaching the rated time, close the steam inlet valve and open the pressure reducing valve, so that the pressure and temperature in the large pressure cooker will drop rapidly, and the pressure in the pressure cooker will be reduced to normal atmospheric pressure within 1 minute. In this way, the ginkgo fruit opening rate reaches 95%, and the ginkgo fruit core spit rate reaches 90%. The ginkgo fruit with open core is immersed in various flavoring solutions (such as: 10kg of sucrose, 400g of hay, 2kg of honey, 50L of water, preboiled for 1 hour) for 12 hours to taste, and the preserved ginkgo fruit is obtained. Or freeze-dry the tasted ginkgo fruit for 48 hours until the water conten...

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Abstract

The invention discloses a method for processing ready-to-eat ginkgo nuts, which belongs to the technical field of foods. The ready-to-eat ginkgo nuts are prepared by using ginkgo nuts as a main material and through the steps of cleaning the ginkgo nuts, steaming and boiling the cleaned ginkgo nuts by using a pressure cooker, quickly discharging the air to make the hard shells crack automatically and poisonous cores in the ginkgo nuts thrown out from the ginkgo nuts, and soaking the opened ginkgo nuts without core in various flavoring agent solutions to obtain preserved ready-to-eat ginkgo nuts with various flavors, or refrigerating and drying the ginkgo nuts soaked in the flavoring agents to obtain dry ginkgo nuts.

Description

technical field [0001] The invention relates to the technical field of ginkgo fruit food and a processing method thereof. technical background [0002] Ginkgo biloba, also known as ginkgo, is a unique and rare fruit in my country. Ginkgo fruit is composed of fleshy outer testa, hard middle testa, membranous inner testa, and seed kernel. Ginkgo fruit has a long history of edible and medicinal use in my country, and our people have accumulated rich and valuable historical experience in the long-term use of ginkgo fruit. According to "Compendium of Materia Medica" records: Ginkgo fruit has "cooked food warms the lungs, nourishes qi, calms asthma and cough, reduces stool, stops white turbidity; raw food reduces phlegm, disinfects and kills insects, etc. Modern scientific research shows that: Ginkgo nuts contain many Nutrients, including 55% water, 30-35% starch, 5-6.4% protein, 2-2.4% fat, 0.87-1.1% sugar, and vitamin C, riboflavin, carotene, thiamine , Niacin, calcium, phosp...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23G3/48A23L1/29A23N15/00A23L25/00
Inventor 李奇峰王力
Owner 李奇峰
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