CN102742878A - Preparation method of ginkgo nuts - Google Patents
Preparation method of ginkgo nuts Download PDFInfo
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- CN102742878A CN102742878A CN2011101084829A CN201110108482A CN102742878A CN 102742878 A CN102742878 A CN 102742878A CN 2011101084829 A CN2011101084829 A CN 2011101084829A CN 201110108482 A CN201110108482 A CN 201110108482A CN 102742878 A CN102742878 A CN 102742878A
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- ginkgo
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- fruits
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Abstract
The invention discloses a preparation method of ginkgo nuts, characterized by using tender mature ginkgo fruits as raw materials, harvesting at 7,8,9 mongths before maturity, washing the tender mature ginkgo fruits, draining, then sorting equally-sized tender mature ginkgo fruits, removing shells, then conducting vacuum infusion at low temperature and conducting quick freezing, and finally packaging and conducting frozen storage to obtain the ginkgo nuts. The preparation method has the advantages of keeping original flavor of fresh ginkgo fruits, fragrant taste, edible convenience, strong operability, and low energy consumption, and is suitable for large-scale production.
Description
Technical field
The present invention relates to a kind of ginkgo nut, especially a kind of preparation method of ginkgo nut.
Background technology
At present, existing ginkgo nut all be with the aging fruit of ginkgo for edible the most delicious, nutrition is high, plucks to dry or to wear into ginkgo powder subsequent use.And the nutritional labeling that the tender ripe fruit of ginkgo contains is higher than the aging fruit of ginkgo, at present also nobody's exploitation.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, a kind of preparation method of ginkgo nut is provided, this method is to be raw material with the tender ripe fruit of ginkgo, has fully kept the original taste smell of bright ginkgo nut, taste delicate fragrance, instant.And workable, and power consumption is few.
Technical scheme of the present invention is: a kind of preparation method of ginkgo nut; Be to be raw material with the tender ripe fruit of ginkgo; Ginkgo ripe the first seven, eight, the gathering of September, the tender ripe fruit of ginkgo is cleaned drain well; Again the tender ripe fruit of the equal-sized ginkgo of sorting, remove shell, again with cryogenic vacuum perfusion, quick-frozen, packing, cold storage at last obtains bright ginkgo nut finished product.
Its beneficial effect is: the tender ripe fruit of ginkgo contains a large amount of GINKGO BILOBA EXTRACTs, people's physical efficiency is played delay senility, effect such as softening blood vessel, can do medicinal or boil and eat.Bright ginkgo nut through this method preparation has fully kept the original taste smell of bright ginkgo, taste delicate fragrance, instant.And workable, and power consumption is few, is applicable to large-scale production.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1
A kind of preparation method of ginkgo nut; Being to be raw material with the tender ripe fruit of ginkgo, is to be raw material with the tender ripe fruit of ginkgo, ginkgo ripe the first seven, eight, the gathering of September; The tender ripe fruit of ginkgo is cleaned; Drain well, the tenderer ripe fruit of the equal-sized ginkgo of sorting, remove shell, again with cryogenic vacuum perfusion, quick-frozen, packing, cold storage at last obtains bright ginkgo nut finished product.Bright ginkgo nut through this method preparation has fully kept the original taste smell of bright ginkgo, taste delicate fragrance, instant.And workable, and power consumption is few, is applicable to large-scale production.
Claims (1)
1. the preparation method of a ginkgo nut; Be to be raw material with the tender ripe fruit of ginkgo; Ginkgo ripe the first seven, eight, the gathering of September, the tender ripe fruit of ginkgo is cleaned drain well; Again the tender ripe fruit of the equal-sized ginkgo of sorting, remove shell, again with cryogenic vacuum perfusion, quick-frozen, packing, cold storage at last obtains bright ginkgo nut finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101084829A CN102742878A (en) | 2011-04-22 | 2011-04-22 | Preparation method of ginkgo nuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101084829A CN102742878A (en) | 2011-04-22 | 2011-04-22 | Preparation method of ginkgo nuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102742878A true CN102742878A (en) | 2012-10-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101084829A Pending CN102742878A (en) | 2011-04-22 | 2011-04-22 | Preparation method of ginkgo nuts |
Country Status (1)
| Country | Link |
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| CN (1) | CN102742878A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013036A (en) * | 2014-06-19 | 2014-09-03 | 李东红 | Processing method of ginkgo leisure food |
| CN107897815A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | A kind of halogen gingko health care peanut and preparation method thereof |
-
2011
- 2011-04-22 CN CN2011101084829A patent/CN102742878A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013036A (en) * | 2014-06-19 | 2014-09-03 | 李东红 | Processing method of ginkgo leisure food |
| CN104013036B (en) * | 2014-06-19 | 2016-01-06 | 李东红 | A kind of processing method of gingko leisure food |
| CN107897815A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | A kind of halogen gingko health care peanut and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121024 |