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Production method of vinasse-made gingko flavored food

A production method and technology of ginkgo, applied in the field of food processing, can solve the problems of unsuitability for mass consumption, complicated production process and high production cost, and achieve the effects of increasing purchasing desire, mellow and delicious taste, and easy operation.

Active Publication Date: 2014-02-05
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, resulting in a relatively expensive product price, which is not suitable for mass consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Select ripe and fresh ginkgo nuts, peel off the shell, select ginkgo nuts with no mildew, no moths and uniform size, immerse in clean water, soak at room temperature for 48 hours, rub gently to remove the endocarp, and use Rinse with clean water, then immerse in an aqueous solution containing 0.2% sodium metabisulfite, 1.5% salt, 0.1% ascorbic acid and 1.5% licorice, soak for 1 week at 10-15°C, then fish into a clear water pool every 4 hours Change the water once, soak for 24 hours to debitterize, remove, drain, and set aside;

[0024] (2) Put the ginkgo nuts processed in step (1) into a cooking pot, cook under normal pressure for 15-20 minutes to make them fully cooked, take them out, put them in a hot air drying box, and dry them with hot air at 30°C. Control the water content of ginkgo nuts at 78-82%, take it out, and set aside;

[0025] (3) Mix 10 kg of distiller's grains from brewing red wine with 2.5 kg of salt and 5 kg of white sugar to make marinated grains...

Embodiment 2

[0031] (1) Select ripe and fresh ginkgo nuts, peel off the shell, select ginkgo nuts with no mildew, no moths and uniform size, immerse in clean water, soak at room temperature for 48 hours, rub gently to remove the endocarp, and use Rinse with clean water, then immerse in an aqueous solution containing 0.2% sodium metabisulfite, 1.5% salt, 0.1% ascorbic acid and 1.5% licorice, soak for 1 week at 10-15°C, then fish into a clear water pool every 4 hours Change the water once, soak for 24 hours to debitterize, remove, drain, and set aside;

[0032] (2) Put the ginkgo nuts processed in step (1) into a cooking pot, cook under normal pressure for 15-20 minutes to make them fully cooked, take them out, put them in a hot air drying box, and dry them with hot air at 35°C. Control the water content of ginkgo nuts at 78-82%, take it out, and set aside;

[0033] (3) Mix 10 kg of distiller's grains from brewing red wine with 2.5 kg of salt and 5 kg of white sugar to make marinated grains...

Embodiment 3

[0039] (1) Select ripe and fresh ginkgo nuts, peel off the shell, select ginkgo nuts with no mildew, no moths and uniform size, immerse in clean water, soak at room temperature for 48 hours, rub gently to remove the endocarp, and use Rinse with clean water, then immerse in an aqueous solution containing 0.2% sodium metabisulfite, 1.5% salt, 0.1% ascorbic acid and 1.5% licorice, soak for 1 week at 10-15°C, then fish into a clear water pool every 4 hours Change the water once, soak for 24 hours to debitterize, remove, drain, and set aside;

[0040] (2) Put the ginkgo nuts processed in step (1) into a cooking pot, cook under normal pressure for 15-20 minutes to make them fully cooked, take them out, put them in a hot air drying box, and dry them with hot air at 32°C. Control the water content of ginkgo nuts at 78-82%, take it out, and set aside;

[0041] (3) Mix 10 kg of distiller's grains from brewing red wine with 2.5 kg of salt and 5 kg of white sugar to make marinated grains...

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PUM

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Abstract

The invention particularly discloses a production method of a vinasse-made gingko flavored food. The production method is characterized by comprising the following steps: selecting and processing raw materials; steaming and drying; preparing a pickling vinasse material; pickling; seasoning; drying; and packaging and sterilizing. The gingko food with a special flavor keeps the inherent unique mouth feel and nutritional ingredients of gingko and is additionally provided with seasoning substances with the special flavor; the gingko food is chewable and delicious in taste and is suitable for people with bad teeth and old people to eat; the method is simple in processing process, easy to operate and low in cost, and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method of distilled ginkgo-flavored food. technical background [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 taste is 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/221A23L1/226A23L25/00A23L27/10A23L27/20
CPCA23L25/00A23L27/00A23L33/00A23V2002/00A23V2200/30A23V2200/08
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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