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Preparation method of delicious and crisp ginkgo semen kernels

A technology of crispy, crispy and ginkgo, which is applied in the field of preparation of crispy, crispy ginkgo nuts, can solve the problems of difficult to guarantee the nutritional value of the product, lose the original taste of ginkgo, and ignore the nutritional ingredients, so as to be beneficial to industrial scale production , Improve food flavor, little loss of nutrients

Active Publication Date: 2012-06-13
徐州银杏源生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the promotion of the nutritional and health value of ginkgo fruit and people's pursuit of nutritious and healthy food, in recent years, various products of ginkgo fruit have been on the market, but their production methods are different, and some products are processed differently. Innovation, but ignoring the loss of nutritional components, while some are taking into account the deliciousness, but the high-temperature puffing, high-temperature frying and other processes used in processing are also difficult to guarantee the nutritional value of their products, and there is no lack of loss of the original flavor of ginkgo.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Put the ginkgo nuts that have been removed from the shell, slowly stir and soak in hot water at 65°C for 3 minutes, scoop them into cold water and gently rub to remove the inner testa, scoop them into a stainless steel sieve to drain the surface moisture; drain the ginkgo nuts The nuts are sieved with a thickness of about 5 cm, and sent to the cold storage for quick freezing, so that the freezing temperature reaches -32°C within 2 hours, and the freezing time is 8 hours, so that they are frozen thoroughly; 20Kg of frozen ginkgo nuts are evenly distributed In 4 stainless steel cages, put the cover tightly into the vacuum kettle for vacuum oil bath dehydration, the time is 35min, the vacuum degree is -0.075MPa, and the oil temperature is 89℃±1℃; Lift to the top of the vacuum kettle, then start the deoiling motor for centrifugal deoiling, the speed is 100 rpm, start for 30 seconds and stop, after the stop is stable, start the deoiling motor again, continue deoiling for 5 mi...

Embodiment 2

[0035]Put the ginkgo nuts that have been removed from the shell, slowly stir and soak in hot water at 75°C for 2 minutes, scoop them into cold water and gently rub to remove the inner testa, scoop them into a stainless steel sieve to drain the surface moisture; drain the ginkgo nuts The nuts are sieved with a thickness of about 5 cm, and sent to the cold storage for quick freezing, so that the freezing temperature reaches -30°C within 2 hours, and the freezing time is 9 hours, so that they are frozen thoroughly; 20Kg of frozen ginkgo nuts are evenly distributed In 4 stainless steel cages, put the cover tightly into the vacuum kettle for vacuum oil bath dehydration, the time is 30min, the vacuum degree is -0.085MPa, and the oil temperature is 93°C±1°C; Lift to the top of the vacuum kettle, then start the deoiling motor for centrifugal deoiling, the speed is 200 rpm, start for 30 seconds and stop, wait for it to stop, start the deoiling motor again, and continue deoiling for 4 mi...

Embodiment 3

[0037] Put the ginkgo nuts that have been removed from the shell, slowly stir and soak in hot water at 85°C for 1 minute, scoop them into cold water and gently rub to remove the inner testa, scoop them into a stainless steel sieve to drain the surface moisture; drain the ginkgo nuts The nuts are sieved with a thickness of about 5 cm, and sent to the cold storage for quick freezing, so that the freezing temperature reaches -30°C within 2 hours, and the freezing time is 9 hours, so that they are frozen thoroughly; 20Kg of frozen ginkgo nuts are evenly distributed In 4 stainless steel cages, put the cover tightly into the vacuum kettle for vacuum oil bath dehydration, the time is 32min, the vacuum degree is -0.080MPa, and the oil temperature is 95°C±1°C; Lift to the top of the vacuum kettle, then start the deoiling motor for centrifugal deoiling, the speed is 300 rpm, start for 30 seconds and stop, after the stop is stable, start the deoiling motor again, continue deoiling for 3 m...

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Abstract

The invention discloses a preparation method of delicious and crisp ginkgo semen kernels. The preparation method provided by the invention aims at providing the delicious and crisp ginkgo semen kernels which have different local flavors and can be selected by people according to different taste demands. The preparation method provided by the invention is realized through the combination of advanced equipment and processes of rapid refrigeration and vacuum low-temperature oil-bath dehydration, overcomes the defect of a nutrient loss produced by high-temperature, high-pressure, high-heat and frying processes adopted by the existing ginkgo semen processing technology, maintains good ginkgo semen quality, and realizes the production of the delicious and crisp ginkgo semen kernels having different local flavors. Compared with the traditional frying technology, the preparation method provided by the invention can realize better product quality, well retain original tastes and nutrients of raw materials, and produce effects which are not obtained by other production methods.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing crispy, crispy ginkgo nuts. Background technique [0002] Ginkgo biloba, commonly known as ginkgo (Ginkgo Semen), is rich in nutrition and has a long history of edible and medicinal use in my country. "Compendium of Materia Medica" records: Ginkgo "raw food induces malnutrition and hangover, cooked food benefits people", "cooked food warms the lungs and replenishes qi, calms asthma and cough, reduces stool, stops white turbidity, raw food eliminates phlegm, disinfects and kills insects." Because ginkgo has The outstanding medicinal and edible value has been included in the previous editions of the "Pharmacopoeia of the People's Republic of China" and the "List of Items that Are Both Food and Drugs" by the Ministry of Health. [0003] Due to the promotion of the nutritional and health value of ginkgo fruit and people's pursuit of nutritious and healthy food, ...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 范文杰张奎昌
Owner 徐州银杏源生物工程有限公司
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