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Method for producing crisp gingko nut and crisp shell-opened gingko

A production method and technology of ginkgo nuts, which are applied in the production field of crispy ginkgo nuts and crispy shelled ginkgo nuts, can solve problems such as difficult chewing and hard ginkgo nuts, and achieve the effect of improving safety

Inactive Publication Date: 2011-02-02
李奇峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the patented method has basically realized the purpose of developing ginkgo into a snack food, after the ginkgo fruit is cooled and packaged, the ginkgo nuts are hard and difficult to chew

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1kg of fresh ginkgo fruit is washed and placed in a pressure vessel (working pressure 0.1030MPa, working temperature 120.9°C), and heated with 300mL of water. After reaching the working pressure (0.1030MPa), timer cooking was done for 5 minutes, and the ginkgo seed pressure in the container also reached (0.1030MPa). Turn off the fire, quickly open the pressure valve of the pressure vessel to exhaust, so that the pressure in the pressure vessel drops rapidly, and the pressure in the pressure vessel drops to normal atmospheric pressure within 1 minute. The above operation is repeated 3-4 times to obtain the ginkgo fruit with open shell and spit core. Soak the open-shell ginkgo fruit in 2.5L of water containing various flavoring agents (such as 30% sucrose, 30% NaCl, 20g Tsaoko, 20g star anise, 100g fennel seed) for 24 hours, during which they are treated alternately with ultrasound and microwave Twice each time, 10 minutes each time, to prepare delicious shelled ginkgo n...

Embodiment 2

[0030] 1 kg of fresh ginkgo fruit is washed and shelled ginkgo nuts, preboiled the ginkgo nuts in boiling water at 100°C for 10 minutes, rinsed with water to remove the inner testa (inner membrane). Soak the precooked ginkgo nuts in 2.5L of various flavorings (such as 30% sucrose, 30% NaCl, 20g Tsaoko, 20g star anise, and 100g fennel seed) for 24 hours, during which time ultrasonic waves and microwaves are used alternately. Treat each twice, each 10 minutes, make tasty ginkgo nuts. Fry the delicious ginkgo nuts in sunflower oil at 100°C for 8 minutes, then fry at 140°C for 8 minutes until the ginkgo nuts are crispy and golden. Put the fried ginkgo nuts into the oil shaker to remove excess fat, then pour them into the blender, and add various flavoring agents (such as 1g inosinic acid, 5g flavor polypeptide, 5g sodium glutamate) The ingredients are mixed to prepare umami-flavored and crispy ginkgo nuts.

Embodiment 3

[0032] 1kg fresh ginkgo nuts washed and shelled. Soak the ginkgo nuts in 2.5L of water liquid containing various flavoring agents (such as 30% sucrose, 30% NaCl, 20g Tsaoko, 20g star anise, 100g fennel) for 24 hours, and use ultrasonic treatment twice, each time In 10 minutes, delicious raw ginkgo nuts are prepared. Fry the delicious raw ginkgo nuts in walnut oil at 80°C for 8 minutes, 100°C for 2 minutes, and then 140°C for 8 minutes until the ginkgo nuts are crisp and golden. Put the fried ginkgo nuts into the oil shaker to remove excess fat, then pour them into the blender, add various flavoring agents (such as inosinic acid 1g, flavor polypeptide 5g, tomato dry powder 50g) , dried to prepare tomato-flavored crisp ginkgo nuts.

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PUM

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Abstract

The invention discloses a method for producing crisp gingko nut and crisp shell-opened gingko, comprising steps of: (1) preparing gingko nut or shell-opened gingko: directly peeling shells of gingkoes to prepare nut or using other method to prepare shell-opened gingko; (2) immersing the gingko nut or the shell-opened gingko in ethanol solution to further detoxicate the nut or the shell-opened gingko and decreasing bitter taste; (3) immersing the gingko nut or the shell-opened gingko in aqueous flavoring agents, processing the gingko nut or the shell-opened gingko for 1-10 times by physical method to season the gingko nut quickly; (4) frying the seasoned gingko nut or shell-opened gingko in edible oil and taking the gingko nut (body) out when the gingko nut becomes golden and crisp; (5) oil removing: removing surplus oil of the fried gingko nut or shell-opened gingko by an oil thrower until the gingko body has no obvious oil layer; (6) flavoring for a second time: putting the gingko nut or the shell-opened gingko in a mixer to flavor with flavoring agent again and preparing different flavors of crisp gingko nut and crisp shell-opened gingko.

Description

technical field [0001] The invention relates to a production method of crispy ginkgo nuts and crispy shelled ginkgo nuts, belonging to the technical field of ginkgo fruit processing. technical background [0002] Ginkgo biloba, also known as ginkgo, is a unique and rare fruit in my country. 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 water 55%, starch 30-35%, protein 5-6.4%, fat 2-2.4%, sugar 0.87-1.1%, in addition to vitamin C, riboflavin, carotene, thiamine , Niacin, calcium, phosphorus, iron, potassium, magnesium and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 段为钢杨云李奇峰王力
Owner 李奇峰
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