Processing method of ginkgo leisure food

A technology of snack food and processing method, which is applied in food preparation, food freezing, food heat treatment and other directions to achieve the effects of easy portability, small size and light weight

Active Publication Date: 2014-09-03
李东红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ginkgo is characterized by being hard on the outside and loose on the inside, so there is currently no other method tha

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Ginkgo with excellent varieties obtained from the market (eliminate moldy and spoiled ginkgo) will be peeled, peeled and cored until it is completely shell-free, unclothed, and coreless, and obtains a bright, pale golden appearance Yellow coreless white nuts;

[0021] (2) Add tap water to immerse the white nuts obtained in step (1), soak for 2 days at room temperature, and replace tap water every 3 hours;

[0022] (3) Add tap water to immerse the white nuts obtained in step (2), and cook for 5 minutes at a pressure of 0.1 Mpa to obtain sterilized cooked white nuts;

[0023] (4) Place the ripe white nuts obtained in step (3) in an ultra-low temperature refrigerator (cabinet) at -22°C for 4 hours to quickly form ice crystals;

[0024] (5) Take out the white nuts from the ultra-low temperature refrigerator (cabinet), and use palm oil in a low-temperature oil bath for 10 minutes under vacuum, and the temperature of the oil bath is controlled within the range of 93°C;

[0025] (6...

Embodiment 2

[0028] (1) Ginkgo with excellent varieties obtained from the market (eliminate moldy and spoiled ginkgo) will be peeled, peeled and cored until it is completely shell-free, unclothed, and coreless, and obtains a bright, pale golden appearance Yellow coreless white nuts;

[0029] (2) Add tap water to immerse the white nuts obtained in step (1), soak for 3 days at room temperature, and replace tap water every 4 hours;

[0030] (3) Add tap water to immerse the white nuts obtained in step (2), and cook for 8 minutes at a pressure of 0.08 Mpa to obtain sterilized cooked white nuts;

[0031] (4) Place the ripe white nuts obtained in step (3) in an ultra-low temperature refrigerator (cabinet) at -24°C for 4 hours to quickly form ice crystals;

[0032] (5) Take out the white nuts from the ultra-low temperature refrigerator (cabinet), and use palm oil in a low-temperature oil bath for 15 minutes under vacuum, and the temperature of the oil bath is 97°C;

[0033] (6) After the low-temperature oi...

Embodiment 3

[0036] (1) Ginkgo with excellent varieties obtained from the market (eliminate moldy and spoiled ginkgo) will be peeled, peeled and cored until it is completely shell-free, unclothed, and coreless, and obtains a bright, pale golden appearance Yellow coreless white nuts;

[0037] (2) Add tap water to immerse the white nuts obtained in step (1), soak for 4 days at room temperature, and replace tap water every 4 hours;

[0038] (3) Add tap water to immerse the white nuts obtained in step (2), and cook for 3 minutes at a pressure of 0.2 Mpa to obtain sterilized cooked white nuts;

[0039] (4) Place the ripe white nuts obtained in step (3) in an ultra-low temperature refrigerator (cabinet) at -20°C for 6 hours to quickly form ice crystals;

[0040] (5) Take out the white nuts from the ultra-low temperature refrigerator (cabinet), and use palm oil in a low-temperature oil bath for 18 minutes in a vacuum, and the temperature of the oil bath is 95℃;

[0041] (6) After the low-temperature oil b...

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PUM

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Abstract

The invention relates to a processing method of a ginkgo leisure food. The processing method comprises the following specific steps: soaking core-free ginkgo kernels, then autoclaving, and quick-freezing for crystallizing; and then deep-frying in vacuum and at a low temperature, and adding seasonings after deoiling to obtain the ginkgo leisure food, wherein the core-free ginkgo kernels are obtained through three procedures of shelling, hulling and coring of normal ginkgo, and the three procedures are free from sequence limitation. The processing method is simple in operation, short in production period, low in requirements on factories and equipment, and low in energy consumption, maintains complete shapes and no nutrient loss of ginkgo, and also keeps an original flavor of ginkgo.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing ginkgo into snack foods. Background technique [0002] Ginkgo, also known as Ginkgo biloba, Lingyan, Duck's foot, Buddha finger orange, is the seed of Ginkgo biloba Linn., a plant of Ginkgoaceae (Ginkgoaceae), from which the fleshy outer testa is removed. my country is rich in ginkgo resources, which account for about 70% of the world's total. They are mainly distributed in Taizhou, Guangxi, Sichuan, Hubei, Henan, Shandong, Liaoning and other places. Good varieties include Dameihe, Dafoshou and Dayuanling. [0003] Ginkgo has a sweet taste. Dried fruits used as both food and medicine are rich in nutrients and trace active substances with special effects. Each 100 g of dried ginkgo contains approximately 6.4 g of protein, 2.4 g of fat, 36.0 g of carbohydrates, 10.0 mg of calcium, and phosphorus. 218.0 mg, iron 1.0 mg, carotene 320.0 mg, niacin 2.6 mg, rib...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
CPCA23L5/11A23L5/13A23L25/20A23V2002/00A23V2300/20A23V2300/24
Inventor 李东红
Owner 李东红
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