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A kind of preparation method of ginkgo jam

A technology of ginkgo paste and ginkgo, which is applied to the functions of food ingredients, multi-step food processing, food science, etc., can solve the problems of uneven product quality, affecting the taste of ginkgo products, and poor taste of ginkgo, so as to improve color and prevent Cardiovascular and cerebrovascular diseases, the effect of improving taste

Active Publication Date: 2016-03-30
临沂市许村银杏科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the ginkgo planting industry is in the doldrums, and the ginkgo produced at home has a poor taste and a heavy sense of bitterness, which seriously affects the taste of ginkgo products. At the same time, the quality of the products is uneven

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of ginkgo jam, comprising the following steps:

[0035]A. Pretreatment of ginkgo: Weigh 10 kg of ginkgo, peeled, and chopped into regular size; add chopped ginkgo to 10 kg of 0.5% food-grade sodium carbonate aqueous solution and soak for 3 hours; after soaking, cook for 10 minutes; After cooling to room temperature, wash with water for 3 times; after washing, press to a water content of 30% to obtain 6.5 kg of ginkgo raw materials; add ginkgo raw materials to 15 kg of ginkgo soaking solution and soak for 20 hours to obtain pretreated ginkgo;

[0036] The ginkgo soaking liquid is composed of the following raw materials by weight: soy sauce 50, sugar 4, cooking wine 6, and the balance is water;

[0037] B. Pretreatment of shiitake mushrooms: Weigh 10 kg of dried shiitake mushrooms, add the weighed dried shiitake mushrooms to 100 kg of 2% foaming liquid and soak for 1 hour; after soaking, cook for 40 minutes; after cooking and cooling, soak for 3 hours...

Embodiment 2

[0045] A preparation method of ginkgo jam, comprising the following steps:

[0046] A. Pretreatment of ginkgo: Weigh 10 kg of ginkgo, peeled, and chopped into regular size; add chopped ginkgo to 7 kg of 1.2% ginkgo detoxification solution and soak for 2 hours; after soaking, cook for 20 minutes; Cool to room temperature and wash twice with water; after washing, press to a water content of 40% to obtain 7.0 kg of ginkgo raw materials; add ginkgo raw materials to 23 kg of ginkgo soaking solution and soak for 12 hours to obtain pretreated ginkgo;

[0047] Ginkgo detox is obtained by mixing food-grade sodium sulfite aqueous solution and food-grade sodium hydrogen phosphate aqueous solution in a weight ratio of 1:1;

[0048] The ginkgo soaking liquid is composed of the following raw materials by weight: 45 soy sauce, 6 sugar and 8 cooking wine, and the balance is water;

[0049] B. Pretreatment of shiitake mushrooms: Weigh 10 kg of dried shiitake mushrooms, add the weighed dried s...

Embodiment 3

[0059] A preparation method of ginkgo jam, comprising the following steps:

[0060] A. Pretreatment of ginkgo: Weigh 10 kg of ginkgo, peeled and chopped into regular size; add chopped ginkgo to 3.3 kg of 2% ginkgo detoxification solution and soak for 0.5h; after soaking, cook for 30min; After cooling to room temperature, washing with water 3 times; after washing, pressing to 50% water content to obtain 7.5 kg of ginkgo raw materials; adding ginkgo raw materials to 30 kg of ginkgo soaking solution for 5 hours to obtain pretreated ginkgo;

[0061] Ginkgo detoxification solution is obtained by mixing food-grade sodium carbonate aqueous solution, food-grade sodium sulfite aqueous solution and food-grade sodium hydrogen phosphate aqueous solution according to 1:1:1;

[0062] The ginkgo soaking liquid is composed of the following raw materials by weight: 40 soy sauce, 8 sugar, 10 cooking wine, and the balance is water;

[0063] B. Pretreatment of shiitake mushrooms: Weigh 10 kg of ...

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PUM

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Abstract

The invention discloses a preparation method of ginkgo sauce. The ginkgo sauce disclosed by the invention is prepared through the following steps: preprocessing ginkgoes, preprocessing fragrant mushrooms, stir-frying the preprocessed ginkgoes and the preprocessed fragrant mushrooms, and bottling the stir-fried ginkgoes and fragrant mushrooms. The preparation method of the ginkgo sauce is simple, and the preparation method is suitable for factory mass production; the ginkgoes are preprocessed, so that the inherent bitter taste of the ginkgoes is eliminated, and the mouth feel of the ginkgo sauce is promoted; the ginkgoes, the fragrant mushrooms and various raw materials are reasonably stir-fried, so that not only the nutrient substances of the ginkgoes are sufficiently reserved, at the same time, more unique composite flavor is produced, and the ginkgo sauce has rich nutrition, delicious in taste and longlasting aftertaste; and the processing technology is unique, so that the mouth feel of products is suitable for mass requirements, and the ginkgo sauce becomes healthy convenient delicious food, so that the ginkgo sauce is widely welcomed by consumers. The ginkgo sauce prepared by the preparation method disclosed by the invention has the effects of promoting blood circulation, preventing cardiovascular and cerebrovascular diseases, cerebral thrombosis and stroke, delaying senescence, enhancing cell fecundity and preventing Alzheimer's disease, and has the effects of resisting radiation, improving the immunity of an organism, resisting allergy, diminishing inflammation, killing bacteria and resisting tumors at the same time.

Description

technical field [0001] The invention relates to the technical field of deep processing of ginkgo, in particular to a preparation method of ginkgo jam. Background technique [0002] Ginkgo biloba (gingkgogingko., Latin name Ginkgobiloba), commonly known as ginkgo, is a gymnosperm and is the oldest relict plant among existing seed plants. It takes more than 20 years from planting to bearing fruit, and it takes 40 years for a large number of fruit to bear fruit. With the application of today's science and technology, the method of dwarfing ginkgo tree is adopted, and it can bear fruit in five years. The ginkgo tree can live to more than 1,000 years old. old birthday star. Ginkgo biloba is a deciduous tree. It blooms in May and matures in October. The fruit is an orange-yellow drupe. The ginkgo drupe has a white hard shell. The pulp in the shell contains a small amount of cyanogenic glycosides, gibberellin and dynamic sperm-like substances. Two ribonucleases have been isolated...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/00A23L27/60
CPCA23V2002/00A23L19/03A23L27/60A23L11/50A23V2300/38A23V2200/302A23V2200/304A23V2200/308A23V2200/324A23V2200/326
Inventor 许成学许瑞
Owner 临沂市许村银杏科技有限公司
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