CN101961117B - Method for producing crisp gingko nut and crisp shell-opened gingko - Google Patents
Method for producing crisp gingko nut and crisp shell-opened gingko Download PDFInfo
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- CN101961117B CN101961117B CN2010102793052A CN201010279305A CN101961117B CN 101961117 B CN101961117 B CN 101961117B CN 2010102793052 A CN2010102793052 A CN 2010102793052A CN 201010279305 A CN201010279305 A CN 201010279305A CN 101961117 B CN101961117 B CN 101961117B
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Abstract
The invention discloses a method for producing crisp gingko nut and crisp shell-opened gingko, comprising steps of: (1) preparing gingko nut or shell-opened gingko: directly peeling shells of gingkoes to prepare nut or using other method to prepare shell-opened gingko; (2) immersing the gingko nut or the shell-opened gingko in ethanol solution to further detoxicate the nut or the shell-opened gingko and decreasing bitter taste; (3) immersing the gingko nut or the shell-opened gingko in aqueous flavoring agents, processing the gingko nut or the shell-opened gingko for 1-10 times by physical method to season the gingko nut quickly; (4) frying the seasoned gingko nut or shell-opened gingko in edible oil and taking the gingko nut (body) out when the gingko nut becomes golden and crisp; (5) oil removing: removing surplus oil of the fried gingko nut or shell-opened gingko by an oil thrower until the gingko body has no obvious oil layer; (6) flavoring for a second time: putting the gingko nut or the shell-opened gingko in a mixer to flavor with flavoring agent again and preparing different flavors of crisp gingko nut and crisp shell-opened gingko.
Description
Technical field
The present invention relates to a kind of crisp food containing gingko almond and the crisp production method of opening the shell ginkgo nut, belong to the ginkgo nut processing technique field.
Technical background
Ginkgo nut has another name called gingko, is the distinctive rare fruit of China.Ginkgo nut has long edible medicinal history in China, and China people have accumulated the historical experience of abundant preciousness in long-term use to ginkgo nut.Put down in writing according to Compendium of Material Medica: ginkgo nut has and " prepared food temperature lung, beneficial gas, relieving asthma and cough, dwindles just, ends gonorrhoea; Eat effects such as falling phlegm, disinfection raw.Modern scientific research shows: contain multiple nutritional components in the food containing gingko almond, wherein water 55%, starch 30-35%, protein 5-6.4%, fatty 2-2.4%, carbohydrate 0.87-1.1%, contain vitamin C in addition, vitamin and trace elements such as riboflavin, carrotene, thiamine, niacin, calcium, phosphorus, iron, potassium, magnesium, and multiple physiologically active ingredient such as ginkgoic acid, bilobol.Traditional Chinese medical science element is treated diseases such as bronchial astehma, chronic bronchitis, pulmonary tuberculosis, leukorrhea, stranguria with turbid discharge, seminal emission, infantile enuresis and sore, tinea with ginkgo kernel.
Ginkgo nut is as the rare fruit of food and medicament dual-purpose, and its healthy nutritive value is known by ordinary people.But " the difficult stripping of shell, film difficulty are taken off, taste hardship, slightly poisonous " and scientific research and development dynamics are not enough because the characteristics one of ginkgo nut itself, up to the present, and the production marketing that does not have ripe ginkgo nut to originate on the market as yet.The common main ginkgo nut goods ginkgo can that has ginkgo nut to obtain through boiling in the market, the baking class leisure food that ginkgo makes through baking or heating using microwave.These ginkgo nut goods do not become the leisure food of success because problems such as not good, the inconvenient eating of mouthfeel.
For ginkgo nut exploitation is become leisure food, on January 9th, 2009, the patent of being declared by us " a kind of processing method of instant ginkgo fruit (application number: 200910094024.7) " has been made useful exploration in this respect.This processing method adopts the physical method processing to make the ginkgo nut homogeneous open shell, realized purpose that poisonous ginkgo nut core (plumule) is removed simultaneously simultaneously, and then by adding various additive seasonings, final drying has realized making the purpose of ginkgo dry fruit and the ginkgo local flavor preserved fruit of various local flavors.
Though this patented method has realized the ginkgo exploitation is become the purpose of leisure food substantially, behind the ginkgo nut cooling packing, food containing gingko almond exists hard continuous, the problem that is difficult for chewing.For continuing to improve the instant ginkgo fruit production technology, the ginkgo nut leisure food that the exploitation local flavor is various, mouthfeel is crisp, this patent is at first by divesting directly that the ginkgo nut shell obtains food containing gingko almond or with reference to the production method of " a kind of processing method of instant ginkgo fruit (application number: 200910094024.7) " of our application, produce out the shell homogeneous, remove the poisonous fruit core of ginkgo open the shell ginkgo nut, with food containing gingko almond or open the shell ginkgo nut through alcohol immersion, tasty, fried, process such as seasoning again, produce crisp food containing gingko almond and the crisp shell ginkgo nut of opening then.
Summary of the invention
Mentality of designing of the present invention is: the first step: make food containing gingko almond or open the shell ginkgo nut adopt directly divest the ginkgo nut shell obtain kernel or with reference to the production method of patent applied for " a kind of processing method of instant ginkgo fruit (application number: 200910094024.7) ", produce out the shell homogeneous, remove the poisonous fruit core of ginkgo (plumule), kernel fully exposes opens the shell ginkgo nut; Second step: further ethanol removes poison with food containing gingko almond or opens the shell ginkgo nut and places ethanolic solution to soak a period of time, further remove toxic components such as ginkgol poisonous in the food containing gingko almond, ginkgoic acid, and suitably reduce bitter principle content such as GINKGO BILOBA EXTRACT, ginkgolides; The 3rd step: the tasty food containing gingko almond that will handle through previous step or open the shell ginkgo nut and place flavor enhancement, adopt physical method to handle and immersion, flavor substance in the flavor enhancement is entered in the food containing gingko almond, the use of Chinese herbal medicine can further reduce the possible toxicity of food containing gingko almond in the flavor enhancement in addition, makes the edible safer of food containing gingko almond; The 4th step: fried with food containing gingko almond or open the shell ginkgo nut and place edible oil to fry a period of time, when ginkgo nut kernel (body) is golden yellow, crisp, take out, remove food containing gingko almond or open unnecessary oil content remaining on the shell ginkgo nut with getting rid of oily machine; The 4th step: crisp food containing gingko almond or the crisp shell ginkgo nut of opening are cooled off in seasoning again, with the seasoning of spice machine spice, make crisp food containing gingko almond or the crisp shell ginkgo nut of opening of various local flavors.After looking into newly by retrieval, not seeing both at home and abroad has similar or identical report with the present patent application production technology.
The technical solution used in the present invention is specific as follows:
Crisp food containing gingko almond and the crisp production method of opening the shell ginkgo nut mainly may further comprise the steps:
The first step: make food containing gingko almond and open the shell ginkgo nut and adopt conventional method such as directly peel off to make food containing gingko almond or produce out the shell ginkgo nut with reference to " a kind of processing method of instant ginkgo fruit (application number: 200910094024.7) " of my application;
Second step: further except poison and reduce bitter taste with food containing gingko almond or open the shell ginkgo nut and place ethanolic solution to soak, make toxic component and bitter principle stripping in the Semen Ginkgo, thereby except poison and reduce bitter taste;
The 3rd step: tasty with food containing gingko almond or open the shell ginkgo nut and be positioned in the flavor enhancement water liquid and soak, in immersion process, adopt physical method to handle 1-10 time, the acceleration food containing gingko almond is tasty;
The 4th step: fried after tasty food containing gingko almond or open the shell ginkgo nut and place edible oil to fry, golden yellow to the ginkgo nut kernel, take out when mouthfeel is crisp;
The 5th step: de-oiling will fry back food containing gingko almond or open the shell ginkgo nut and remove unnecessary oil content with getting rid of oily machine, to food containing gingko almond or open the shell ginkgo nut and only do not have obvious oil reservoir;
The 6th step: seasoning makes crisp food containing gingko almond or the crisp shell ginkgo nut of opening of various local flavors with food containing gingko almond or open the shell ginkgo nut and place the spice machine to use the flavor enhancement seasoning again again.
Food containing gingko almond of the present invention can be the ripe food containing gingko almond of life that adopts any method to obtain.
The shell ginkgo nut of opening of the present invention can be the ripe shell ginkgo nut of opening of life that adopts any method to obtain.
Of the present invention with food containing gingko almond or open the shell ginkgo nut and place ethanolic solution to soak, used ethanolic solution concentration of alcohol is 0-100%, soak time 〉=0.01 hour, and it is 75% that the present invention recommends more excellent concentration of alcohol, soaks 24 hours.
Flavor enhancement of the present invention is that savory agent (includes but not limited to salt, soy sauce), acid (includes but not limited to citric acid, lactic acid), sweetener (includes but not limited to sugar, honey, asccharin), tasty agents (includes but not limited to flavour nucleotide, sodium glutamate, be gustin), hot pastil (includes but not limited to capsicum, pepper, Chinese prickly ash, ginger, anistree, tsaoko, catsup, Rosa roxburghii, digested tankage) and Chinese herbal medicine source fragrance material (include but not limited to cassia bark, Chinese cassia tree, Radix Glycyrrhizae, nutmeg, Radix Codonopsis, date) one or both in and above any combination thereof.The ginkgo nut soak time is 〉=0.01 hour, and the more excellent soak time that the present invention recommends is 2 hours.
Physical method of the present invention is that following one or both reach above any combination: boiling processing, ultrasonic processing, Microwave Treatment, superpressure are handled, and it is ultrasonic that the present invention recommends more excellent processing method and Microwave Treatment hockets.
Edible oil of the present invention is all oils that meet the relevant edible oil standard of country, including but not limited to Semen setariae oil, peanut oil, olive oil, camellia oil, mustard beggar oil, sunflower oil, soybean oil, sesame oil, palm oil, walnut oil, also can be one or both and above any combination thereof of above edible oil kind.
Of the present invention with food containing gingko almond or open the shell ginkgo nut and place edible oil to fry, its frying temperature 〉=60 ℃, frying time 〉=0.01 minute, the more excellent frying condition that the present invention recommends is 100 ℃ of pre-fryings after 8 minutes, 140 ℃ of fryings are 8 minutes again.
Beneficial effect of the present invention:
1, the invention solves the food containing gingko almond that other method of present use produces or to open shell ginkgo nut mouthfeel continuous hard, be difficult for chewing the key issue that has a strong impact on the ginkgo nut mouthfeel, produced various crisp food containing gingko almond and the crisp shell ginkgo nut of opening of local flavor.
2, the present invention adopts the technology of alcohol immersion to reduce the content of toxic component ginkgol and ginkgoic acid in the food containing gingko almond, has improved security.
3, the present invention is at food containing gingko almond or open in the tasty process of shell ginkgo nut, select for use the Chinese medicine (as Radix Glycyrrhizae, honey, Rosa roxburghii) with detoxication as flavor enhancement, can further improve crisp food containing gingko almond and the crisp security of opening the shell ginkgo nut of adopting this method to produce.
The specific embodiment
Below with concrete practical work example technical scheme of the present invention is described, but protection scope of the present invention is not limited thereto.
Embodiment 1
The bright ginkgo nut of 1kg is placed in the pressure vessel in (operating pressure 0.1030MPa, 120.9 ℃ of operating temperatures) through cleaning, adds water 300mL heating.After the operating pressure to be reached (0.1030MPa), timing boiling 5 minutes, the interior ginkgo kernel pressure of container this moment also reaches (0.1030MPa).Close fire, open the reservoir pressure valve exhaust rapidly, vessel internal pressure power is descended rapidly, in 1 minute, make vessel internal pressure power be reduced to normal atmosphere (An).More than operation repeats 3-4 time, makes out shell and tells the core ginkgo nut.To open the shell ginkgo nut immerses and to contain various flavor enhancements (as contain sucrose 30%, NaCl 30%, tsaoko 20g, anistree 20g, aniseed 100g) soaked 24 hours in the 2.5L water liquid, use therebetween ultrasonic, microwave alternate treatment each twice, each 10 minutes, make the tasty shell ginkgo nut of opening.The tasty shell ginkgo nut of opening is put into peanut oil and fried, and the frying condition is 100 ℃ after 8 minutes, and 140 ℃ of fryings 8 minutes are taken out when crisp and kernel is golden yellow to food containing gingko almond again.Ginkgo nut after the frying put into gets rid of oily machine and remove unnecessary grease, after pour in the spice machine, add all kinds of flavor enhancements (as chilli powder 10g, zanthoxylum powder 5g) spice, make the crisp shell ginkgo nut of opening of spicy flavor.
Embodiment 2
The food containing gingko almond that the bright ginkgo nut of 1kg is peeled off through cleaning is precooked food containing gingko almond 10 minutes in 100 ℃ of boiling water, and the water flushing removes endotesta (inner membrance).The back food containing gingko almond of will precooking immerses various flavor enhancements, and (as contain sucrose 30%, NaCl 30%, tsaoko 20g, anistree 20g, aniseed 100g) soaked 24 hours in the 2.5L water liquid, use therebetween ultrasonic, microwave alternate treatment each twice, each 10 minutes, make tasty food containing gingko almond.Tasty food containing gingko almond is put into sunflower oil fry, the frying condition is 100 ℃ after 8 minutes, and 140 ℃ of fryings 8 minutes are taken out when crisp and kernel is golden yellow to food containing gingko almond again.Food containing gingko almond after the frying put into gets rid of oily machine and remove unnecessary grease, after pour in the spice machine, add all kinds of flavor enhancements (as inosinicacid 1g, being gustin 5g, sodium glutamate 5g) spice, make the crisp food containing gingko almond of delicate flavour.
Embodiment 3
The food containing gingko almond that the bright ginkgo nut of 1kg is peeled off through cleaning.Food containing gingko almond immersed in the various flavor enhancements 2.5L water liquid of (as containing sucrose 30%, NaCl30%, tsaoko 20g, anistree 20g, aniseed 100g) soaked 24 hours, it is asked with ultrasonic processing twice, each 10 minutes, makes tasty ginkgo life kernel.Tasty ginkgo is given birth to kernel puts into walnut oil and fry, the frying condition be 80 ℃ 8 minutes, 100 ℃ 2 minutes, 140 ℃ of fryings 8 minutes are taken out when crisp and kernel is golden yellow to food containing gingko almond again.Food containing gingko almond after the frying put into gets rid of oily machine and remove unnecessary grease, after pour in the spice machine, add all kinds of flavor enhancements (as inosinicacid 1g, being gustin 5g, tomato dry powder 50g) spice, oven dry makes the tomato crisp food containing gingko almond of distinguishing the flavor of.
Claims (3)
1. a crisp food containing gingko almond and the crisp production method of opening the shell ginkgo nut is characterized in that, realize by following steps: (1) makes out shell or shelling ginkgo nut: adopt direct method for stripping shell to make shelling ginkgo nut or other method and make out the shell ginkgo nut; (2) further except the poison and reduce bitter taste: will open shell or the shelling ginkgo nut place ethanolic solution to soak; (3) tasty: ginkgo nut is positioned in the flavor enhancement water liquid soaks, in immersion process, adopt ultrasonic, microwave alternate treatment each twice, each 10 minutes, it was tasty to accelerate ginkgo nut; (4) fried: the ginkgo nut after tasty places edible oil to fry,, when mouthfeel crisp taking-up golden yellow to ginkgo nut fruit body; (5) de-oiling: will fry the back ginkgo nut and remove unnecessary oil content with getting rid of oily machine, and not have obvious oil reservoir to the fruit body and end; (6) seasoning again: place the spice machine to use the flavor enhancement seasoning again ginkgo nut, make the crisp ginkgo American pistachios of various local flavors; Wherein the described ethanolic solution concentration of step (2) is 75%, and soak time is 24 hours.
2. a kind of crisp food containing gingko almond according to claim 1 and the crisp production method of opening the shell ginkgo nut, it is characterized in that step (3) and (6) described flavor enhancement are selected one or both and the above any combination thereof in savory agent, acid, sweetener, tasty agents and the hot pastil for use.
3. a kind of crisp food containing gingko almond according to claim 1 and the crisp production method of opening the shell ginkgo nut is characterized in that, the described edible oil of step (4) frying temperature 〉=60 ℃, frying time 〉=0.01 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102793052A CN101961117B (en) | 2010-09-13 | 2010-09-13 | Method for producing crisp gingko nut and crisp shell-opened gingko |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102793052A CN101961117B (en) | 2010-09-13 | 2010-09-13 | Method for producing crisp gingko nut and crisp shell-opened gingko |
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| Publication Number | Publication Date |
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| CN101961117A CN101961117A (en) | 2011-02-02 |
| CN101961117B true CN101961117B (en) | 2013-08-07 |
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Families Citing this family (18)
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| CN102160662B (en) * | 2011-03-08 | 2012-07-04 | 陕西科技大学 | Method for preparing leisure ginkgo nuts |
| CN102488260B (en) * | 2011-12-26 | 2013-04-03 | 范文杰 | Preparation method of delicious and crisp ginkgo semen kernels |
| CN102551124A (en) * | 2012-02-04 | 2012-07-11 | 曾祥军 | Crisp and fragrant walnut |
| CN102813150B (en) * | 2012-08-30 | 2014-04-23 | 昆明嘉德农产品开发有限公司 | Fried bitter gourd and production method thereof |
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| CN104106760B (en) * | 2013-04-17 | 2016-04-27 | 刘俊明 | The debitterized technique of ginkgo nut or kernel |
| CN103462108A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of pepper salt gingko nut |
| CN103462111A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of spicy and hot ginkgo nut |
| CN103478782A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Processing method of deep-fried ginkgo kernels |
| CN103461632A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of crispy ginkgo fruits |
| CN104013036B (en) * | 2014-06-19 | 2016-01-06 | 李东红 | A kind of processing method of gingko leisure food |
| CN105341628A (en) * | 2015-09-29 | 2016-02-24 | 江南大学 | Method for reducing content of ginkgolic acid in ginkgo seeds |
| CN107149121A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of pickles powder flavoring and preparation method thereof |
| CN107440051A (en) * | 2017-08-09 | 2017-12-08 | 合肥徽徽逗食品有限公司 | A kind of preparation method of burnt sugar coloring frying ginkgo chankings |
| CN107692154A (en) * | 2017-11-03 | 2018-02-16 | 胡江宇 | A kind of preparation method of the instant can of gingko benevolence |
| CN107744126A (en) * | 2017-11-03 | 2018-03-02 | 胡江宇 | A kind of preparation method of edible gingko benevolence |
| CN110353232A (en) * | 2019-07-26 | 2019-10-22 | 东台捷尔银杏科技有限公司 | A kind of processing technology of ginkgo powder |
| CN113017054A (en) * | 2021-03-08 | 2021-06-25 | 北京大有升萃生物科技有限公司 | Detoxification and bitter-covering treatment method for whole ginkgo fruits |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101273788A (en) * | 2008-05-08 | 2008-10-01 | 广东富味制果厂有限公司 | Method for preparing sweet apricot kernel |
| CN101491355A (en) * | 2009-01-15 | 2009-07-29 | 洽洽食品股份有限公司 | Pistachio nut and processing method thereof |
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