Processing method of crispy ginkgo fruits

A processing method and ginkgo fruit technology are applied in the confectionary industry, confectionery, food science, etc., which can solve the problems of complex production process, high production cost, and large production reuse, and achieve a simple and easy processing method and a good market prospect , sweet and salty effect

Inactive Publication Date: 2013-12-25
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because ginkgo has a good nourishing effect and health care effect, in recent years, snack foods made by different production methods have been supplied to the market to meet people's consumption needs. For example, Chinese patent (CN 102138681A) discloses a preparation method of freeze-dried ginkgo fruit , the production method is as follows: first scald the ginkgo with the outer testa removed, remove the inner testa, undergo debittering, hardening, secondary sugar cooking and sugar processing, and vacuum freeze-dry to reach a moisture content of less than 3%. , the sugar content of the product reaches 9-15%, and finally adopts deoxygenated packaging to obtain freeze-dried ginkgo fruit products. Although this method provides people with beneficial foods that are suitable for leisure and travel, and are convenient to eat, its production process is complicated , freezing consumes more energy, and the production cost is high, causing the product price to be expensive, which is not suitable for mass consumption; Chinese patent (CN 102488260A) also discloses a preparation method of crispy and crispy ginkgo nuts, and the outstanding features of this invention are It can provide people with a variety of products with different tastes. The preparation process is to freeze the ginkgo nuts first, and then use a vacuum low-temperature oil bath to dehydrate them. Uniform, vacuum filled with nitrogen and heat sealed with aluminum foil bags to obtain the product. The preparation process is to freeze the ginkgo fruit first and then dehydrate it in an oil bath. The ultimate fried food, lacking the natural flavor of the nuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Choose fresh ginkgo fruit with complete shape, uniform size and full flesh, clean and dry the surface moisture of the shell, and tap them one by one with a stone hammer to make the shell slightly cracked, but not separated; then immerse in water containing 8% (W) After marinating in a common salt solution for 1.5 days, take it out and soak it in clean water for 5 times, 1 hour each time, during each time, put it into the sieve and drain the water in the shell until it is rinsed clean to remove the bitterness and saltiness. Finally, take out and drain the water; add white sugar and water to make a sugar solution with a concentration of 50% (W), heat it to boil, and pour it into the tank according to the weight ratio of the sugar solution and ginkgo fruit at a ratio of 1:1 , candied for 72 hours, and turned once every 8 hours; then pour the mixture of ginkgo fruit and sugar liquid into the cooking pot, add 0.5% (W) of licorice powder and 0.08% (W) of the weight of the mixt...

Embodiment 2

[0024] Select fresh ginkgo fruit with complete shape, uniform size and full flesh, clean and dry the surface moisture of the outer shell, and tap them one by one with a stone hammer to make the outer shell slightly cracked, but not separated; then immerse in water containing 5% (W) After marinating in salt solution for 3 days, take it out and soak it in clean water for 5 times, 1 hour each time, during each time, put it into the sieve and drain the water in the shell until it is rinsed clean to remove the bitterness and saltiness. Finally, take out and drain the water; add white sugar and water to make a sugar solution with a concentration of 50% (W), heat it to boil, and pour it into the tank according to the weight ratio of the sugar solution and ginkgo fruit at a ratio of 1:1 , candied for 48 hours, and turned once every 8 hours; then pour the mixture of ginkgo fruit and sugar liquid into the cooking pot, add 0.25% (W) of licorice powder and 0.04% (W) of the weight of the mi...

Embodiment 3

[0026] Select fresh ginkgo fruits with complete shape, uniform size and full flesh, clean and dry the surface moisture of the shell, and tap them one by one with a stone hammer to make the shell slightly cracked, but not separated; then immerse in water containing 6.5% (W) After marinating in the common salt solution for 2 days, take it out and soak it in clean water for 5 times, 1 hour each time, during each time, put it into the sieve and drain the water in the shell until it is rinsed clean to remove the bitterness and saltiness. Finally, take out and drain the water; add white sugar and water to make a sugar solution with a concentration of 50% (W), heat it to boil, and pour it into the tank according to the weight ratio of the sugar solution and ginkgo fruit at a ratio of 1:1 , candied for 60 hours, and turned once every 8 hours; then pour the mixture of ginkgo fruit and sugar solution into the cooking pot, add licorice powder of 0.375% (W) of the weight of the mixture and...

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PUM

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Abstract

The invention discloses a processing method of crispy ginkgo fruits and belongs to the field of food processing. According to the processing method, the crispy ginkgo fruits with shells are prepared into leisure food with bright color and luster, tidy shape, crispy quality, proper sweet and salty taste, strong fragrance and unique flavor. The processing method comprises the process steps of selecting materials, hammering, pickling, rinsing, sugaring, saccharifying, sugaring for the second time, saccharifying for the second time, drying and packaging to prepare finished products. The processing method is simple and practical, controllable in quality and suitable for industrialized production, and the products have a good market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of crispy ginkgo fruit. Background technique [0002] Ginkgo biloba, commonly known as ginkgo, has good medicinal and edible value. The edible part of ginkgo is the kernel, the endosperm of the kernel is fleshy, and the mouth is greasy, sweet and slightly bitter. Ginkgo seeds are fresh and tender, and can be eaten raw or cooked. Raw food tastes fragrant, and the meat is crispy. If eaten raw, it is easy to be poisoned. Therefore, in addition to medicinal raw food, cooked food is mostly eaten as cooking food or leisure food. Ginkgo seeds are well-known both domestically and internationally as a condiment for dishes. They are mostly matched with pigs, sheep, beef and poultry eggs. into delicacies. Because ginkgo has a good nourishing effect and health care effect, in recent years, snack foods made by different production methods have been supplied to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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