A kind of processing method of ginkgo snack food

A technology of snack food and processing method, which is applied in food freezing, food heat treatment, food science and other directions to achieve the effects of light weight, rich eating habits and easy portability

Active Publication Date: 2016-01-06
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 that can maintain the complete shape of the ginkgo without losing nutrients while maintaining the original flavor of the ginkgo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Remove shells, skins and cores from ginkgoes of excellent varieties obtained from the market (excluding moldy and spoiled ginkgos) until they are completely shell-free, clothing-free and core-free to obtain bright, light-golden fruit. yellow coreless ginkgo nuts;

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

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

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

[0024] (5) Take out the ginkgo nuts from the ultra-low temperature refrigerator (cabinet), and use palm oil in a low-temperature oil bath for 10 minutes in a vacuum state, and the temperature of the oil bath is controlled wit...

Embodiment 2

[0027] (1) Remove shells, skins and cores from ginkgoes of excellent varieties obtained from the market (excluding moldy and spoiled ginkgos) until they are completely shell-free, clothing-free and core-free to obtain bright, light-golden fruit. yellow coreless ginkgo nuts;

[0028] (2) Add tap water to immerse the ginkgo nuts obtained in step (1), soak for 3 days at room temperature, and replace the tap water every 4 hours;

[0029] (3) Add tap water to immerse the ginkgo kernels obtained in step (2), and cook for 8 minutes under a pressure of 0.08Mpa to obtain sterilized cooked ginkgo kernels;

[0030] (4) Place the cooked ginkgo nuts obtained in step (3) in a -24°C ultra-low temperature refrigerator (cabinet) for 4 hours to form ice crystals rapidly;

[0031] (5) Take out the ginkgo nuts from the ultra-low temperature refrigerator (cabinet), and use palm oil in a low-temperature oil bath for 15 minutes in a vacuum state, and the temperature of the oil bath is 97°C;

[003...

Embodiment 3

[0034] (1) Remove shells, skins and cores from ginkgoes of excellent varieties obtained from the market (excluding moldy and spoiled ginkgos) until they are completely shell-free, clothing-free and core-free to obtain bright, light-golden fruit. yellow coreless ginkgo nuts;

[0035] (2) Add tap water to immerse the ginkgo nuts obtained in step (1), soak for 4 days at room temperature, and replace the tap water every 4 hours;

[0036] (3) Add tap water to immerse the ginkgo kernels obtained in step (2), and cook for 3 minutes under a pressure of 0.2Mpa to obtain sterilized cooked ginkgo kernels;

[0037] (4) Place the cooked ginkgo kernels obtained in step (3) in a -20°C ultra-low temperature refrigerator (cabinet) for 6 hours to form ice crystals rapidly;

[0038] (5) Take out the ginkgo nuts from the ultra-low temperature refrigerator (cabinet), and use palm oil in a low-temperature oil bath for 18 minutes in a vacuum state, and the temperature of the oil bath is 95°C;

[0...

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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 fruit into snack food. Background technique [0002] Ginkgo, also known as ginkgo fruit, Lingyan, duck feet, and bergamot, is the seed of Ginkgo biloba Linn., a plant of the Ginkgoaceae family (Ginkgoaceae) that removes the fleshy outer testa. my country is rich in ginkgo resources, accounting for about 70% of the world's total. It is mainly distributed in Taizhou, Guangxi, Sichuan, Hubei, Henan, Shandong, Liaoning and other places. The fine varieties include Dameihe, Dabergamot, and Dayuanling. [0003] Ginkgo fruit tastes sweet, and as a dried fruit used as both food and medicine, it contains rich nutrients and trace active substances with special effects. Each 100g dried ginkgo contains about 6.4g protein, 2.4g fat, 36.0g carbohydrate, 10.0mg calcium, and 218.0 phosphorus mg, iron 1.0mg, carotene 320.0mg, niacin 2.6mg, riboflavin 50.0μg,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/00
CPCA23L5/11A23L5/13A23L25/20A23V2002/00A23V2300/20A23V2300/24
Inventor 李东红
Owner 李东红
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