CN103461632A - Processing method of crispy ginkgo fruits - Google Patents
Processing method of crispy ginkgo fruits Download PDFInfo
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- CN103461632A CN103461632A CN201310388030XA CN201310388030A CN103461632A CN 103461632 A CN103461632 A CN 103461632A CN 201310388030X A CN201310388030X A CN 201310388030XA CN 201310388030 A CN201310388030 A CN 201310388030A CN 103461632 A CN103461632 A CN 103461632A
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Abstract
The invention discloses a processing method of crispy ginkgo fruits and belongs to the field of food processing. According to the processing method, the crispy ginkgo fruits with shells are prepared into leisure food with bright color and luster, tidy shape, crispy quality, proper sweet and salty taste, strong fragrance and unique flavor. The processing method comprises the process steps of selecting materials, hammering, pickling, rinsing, sugaring, saccharifying, sugaring for the second time, saccharifying for the second time, drying and packaging to prepare finished products. The processing method is simple and practical, controllable in quality and suitable for industrialized production, and the products have a good market prospect.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of processing method of crisp-fried ginkgo nut.
Background technology
Ginkgo, be commonly called as gingko, has well medicinal and edibility, and the gingko edible part is kind of a benevolence, plants benevolence endosperm meat, and mouth is greasy sweet slightly bitter.The gingko seed is fresh and tender, eat raw prepared food all can, eat flavor delicate fragrance raw, meat is crisp, how easily poisoning the amount of eating raw is, therefore generally edible as cooking food or leisure food mainly with prepared food greatly except medicinal eating raw.Gingko kind benevolence as the dish seasoning matter at home, the world is famous, many with pig, sheep, beef and Poultry and Eggs, matches, adopt fry, steam, stewing, stewed, stewing, braised, the multiple cooking methods such as burn, saute and make delicious food.Because ginkgo has good nourishing effect and health-care effect, in recent years constantly there is the leisure food that different production methods are made to supply market to meet people's consumption demand, as Chinese patent (CN 102138681A) discloses a kind of preparation method of freeze-drying ginkgo fruit, its preparation method is: the ginkgo that first will remove exosper is scalded, remove endotesta, through debitterize, sclerosis and secondary are candy, sugaring processing is processed, through vacuum freeze drying, reach to moisture content below 3%, the product sugar content reaches 9-15%, finally adopt oxygen scavenging packaging, obtain the freeze-drying ginkgo fruit product, though the method provides suitable to leisure to people, whilst on tour carries, the useful food of instant, but its manufacture craft is miscellaneous, freezing power consumption is more, production cost is high, cause product price more expensive, be not suitable for popularity consumption, Chinese patent (CN 102488260A) also discloses a kind of preparation method of crisp delicious and crisp food containing gingko almond, the outstanding feature of this invention is that the product of various different taste can be provided to people, its preparation technology is first that food containing gingko almond is freezing, after making it deep colling, adopt again vacuum and low temperature oil bath dehydration, oil bath sprinkles flavoring after processing by de-oiling immediately, stir, with the heat seal of aluminium foil bag vacuum nitrogen, seal, obtain product, its preparation process is through oil bath, to dewater ginkgo nut is first freezing again, produce length consuming time, Fei Gong, consume energy high, production is reused greatly, particularly oil bath process forms final fried food, the natural flavor that lacks kernel.
Summary of the invention
The objective of the invention is to be different from existing process technology and method, by the ginkgo nut with shell make a kind of bright in color, shape is neat, the crisp shortcake of meat, sweet salty agreeable to the taste, fragrance strong, the leisure type food of local flavor uniqueness, make people, to edible ginkgo goods, more selection be arranged.
The processing method that the purpose of this invention is to provide a kind of crisp-fried ginkgo nut.
For achieving the above object, the technical solution used in the present invention is:
A kind of processing method of crisp-fried ginkgo nut is characterized in that it comprises following sequential steps:
(1) select materials and select fresh, complete form, individual even, ginkgo nut that pulp is full, clean up and dry case surface moisture standby;
(2) beat the ginkgo nut split after drying and beat one by one and rap with stone, make the shell fine fisssure, but not separated;
(3) pickle and be immersed in to contain in the salt solution that percentage by weight is 5%-8% and pickled striking the ginkgo nut that splits shell, the time is 1.5-3 days;
(4) ginkgo nut of rinsing after pickling is immersed in clear water and repeatedly soaks 5 times, each 1 hour, during all should drag for each time drop in sieve the moisture in shell is clean to rinsing to the greatest extent, to remove bitter saline taste, finally pull out and drain away the water;
(5) sugaring is got white granulated sugar and is added water to make concentration be 50%(W) liquid glucose, after heating is boiled, the ratio that is 1:1 in the weight ratio of liquid glucose and ginkgo nut is poured in cylinder, sugaring 48-72 hour, stirred 1 time every 8 hours therebetween;
(6) candy ginkgo nut is poured in digester together with the liquid glucose mixed material, add licorice powder that the mixed material percentage by weight is 0.25-0.5% and the five-spice powder of 0.04-0.08%, add white granulated sugar simultaneously, make sugar concentration reach 65-75%(W), the 30-40 minute that boils simmers in water, to constantly stir during boiling, make pulp inhale sugar evenly;
(7) the secondary sugaring is together poured the ginkgo nut after candy in cylinder while hot together with liquid glucose, and sugaring 48 hours stirred 1 time every 8 hours therebetween;
(8) secondary is candy pours the ginkgo nut after the secondary sugaring in digester into together with the dipping liquid glucose, and the slow fire heating is boiled, and adjusts sugar concentration simultaneously and makes sugar-containing concentration reach 68-72%(W), after continuation slow fire boils 10 minutes, pull draining sugar liquid out;
(9) dry the ginkgo nut after draining sugar liquid, insert drying room and be dried to eighty per cant when dry, take out, after being placed in returning property of room temperature and getting damp 1 day, then move into drying room, be dried to the shell surface shinny, knock that loud and clear, kernel is crisp to be taken out when crisp coolingly, make the crisp-fried ginkgo nut;
(10) packing selects the poor and high polyethylene packaging bag of mechanical strength of gas permeability to carry out vacuum packaging or nitrogen-filled packaging, makes finished product.
Beneficial effect of the present invention
Processing method of the present invention is to adopt band shell ginkgo directly to process, and saves numerous and diverse operation of shelling, its shell is beaten to split contribute to the pickling of kernel, sugaring and candy effect.
Crisp-fried ginkgo nut of the present invention, mouthfeel is crisp, sweet salty suitable, crisp, fragrant and pleasant to taste, ginkgo is with rich flavor and the resemblance of ginkgo arranged, what people were seen is true, that eats has a flavor, and real is the form attractive in appearance of a kind of " American pistachios ", is people's amusement and recreation, the convenience type leisure food of travelling outdoors and carrying, when making people taste varieties of gourmet's luck, have benefited from the nourishing effect of ginkgo.
Processing method of the present invention is simple, quality controllable, suitability for industrialized production, and product has good market prospects.
The specific embodiment
Embodiment 1
Select fresh, complete form, size evenly, the full ginkgo nut of pulp, after cleaning up and dry case surface moisture, with stone, beat one by one and rap, make the shell fine fisssure, but not separated; Then be immersed in and contain 8%(W) salt solution in pickled 1.5 days after, take out to be placed in clear water and repeatedly soak 5 times, each 1 hour, all should drag for each time the moisture in the most shell of drop in sieve therebetween, clean to rinsing, to remove bitter saline taste, finally pull out and drain away the water; Separately getting white granulated sugar adds water to make concentration is 50%(W) liquid glucose, after heating is boiled, the ratio that is 1:1 in the weight ratio of liquid glucose and ginkgo nut is poured in cylinder, sugaring 72 hours, stirred 1 time every 8 hours therebetween; Then ginkgo nut is poured in digester together with the mixed material of liquid glucose, add mixed material weight 0.5%(W) licorice powder and 0.08%(W) five-spice powder, add white granulated sugar simultaneously, make sugar concentration reach 65-75%(W), the 30-40 minute that boils simmers in water, to constantly stir during boiling, make pulp inhale sugar evenly; Then the ginkgo nut of candy mistake is poured into while hot in cylinder and carried out the secondary sugaring together with liquid glucose, sugaring 48 hours, stirred 1 time every 8 hours therebetween; Ginkgo nut after the secondary sugaring is poured in digester while hot together with the dipping liquid glucose, is carried out secondary candy, boil with the slow fire heating, adjust sugar concentration simultaneously and make sugar-containing concentration reach 68-72%(W), after continuing slow fire and boiling 10 minutes, pull draining sugar liquid out; Ginkgo nut after draining sugar liquid is inserted to drying room and is dried to eighty per cant when dry, take out, after being placed in returning property of room temperature and getting damp 1 day, then move into drying room, be dried to the shell surface shinny, knock that loud and clear, kernel is crisp takes out the cooling crisp-fried ginkgo nut that makes when crisp; By cooled crisp-fried ginkgo nut employing gas permeability, the poor and high polyethylene packaging bag vacuum packaging of mechanical strength, get product.
Embodiment 2
Select fresh, complete form, size evenly, the full ginkgo nut of pulp, after cleaning up and dry case surface moisture, with stone, beat one by one and rap, make the shell fine fisssure, but not separated; Then be immersed in and contain 5%(W) salt solution in pickled 3 days after, take out to be placed in clear water and repeatedly soak 5 times, each 1 hour, all should drag for each time the moisture in the most shell of drop in sieve therebetween, clean to rinsing, to remove bitter saline taste, finally pull out and drain away the water; Separately getting white granulated sugar adds water to make concentration is 50%(W) liquid glucose, after heating is boiled, the ratio that is 1:1 in the weight ratio of liquid glucose and ginkgo nut is poured in cylinder, sugaring 48 hours, stirred 1 time every 8 hours therebetween; Then ginkgo nut is poured in digester together with the mixed material of liquid glucose, add mixed material weight 0.25%(W) licorice powder and 0.04%(W) five-spice powder, add white granulated sugar simultaneously, make sugar concentration reach 65-75%(W), the 30-40 minute that boils simmers in water, to constantly stir during boiling, make pulp inhale sugar evenly; Then the ginkgo nut of candy mistake is poured into while hot in cylinder and carried out the secondary sugaring together with liquid glucose, sugaring 48 hours, stirred 1 time every 8 hours therebetween; Ginkgo nut after the secondary sugaring is poured in digester while hot together with the dipping liquid glucose, is carried out secondary candy, boil with the slow fire heating, adjust sugar concentration simultaneously and make sugar-containing concentration reach 68-72%(W), after continuing slow fire and boiling 10 minutes, pull draining sugar liquid out; Ginkgo nut after draining sugar liquid is inserted to drying room and is dried to eighty per cant when dry, take out, after being placed in returning property of room temperature and getting damp 1 day, then move into drying room, be dried to the shell surface shinny, knock that loud and clear, kernel is crisp takes out the cooling crisp-fried ginkgo nut that makes when crisp; Cooled crisp-fried ginkgo nut is adopted to the polyethylene packaging bag inflated with nitrogen packing that gas permeability is poor and mechanical strength is high, get product.
Embodiment 3
Select fresh, complete form, size evenly, the full ginkgo nut of pulp, after cleaning up and dry case surface moisture, with stone, beat one by one and rap, make the shell fine fisssure, but not separated; Then be immersed in and contain 6.5%(W) salt solution in pickled 2 days after, take out to be placed in clear water and repeatedly soak 5 times, each 1 hour, all should drag for each time the moisture in the most shell of drop in sieve therebetween, clean to rinsing, to remove bitter saline taste, finally pull out and drain away the water; Separately getting white granulated sugar adds water to make concentration is 50%(W) liquid glucose, after heating is boiled, the ratio that is 1:1 in the weight ratio of liquid glucose and ginkgo nut is poured in cylinder, sugaring 60 hours, stirred 1 time every 8 hours therebetween; Then ginkgo nut is poured in digester together with the mixed material of liquid glucose, add mixed material weight 0.375%(W) licorice powder and 0.06%(W) five-spice powder, add white granulated sugar simultaneously, make sugar concentration reach 65-75%(W), the 30-40 minute that boils simmers in water, to constantly stir during boiling, make pulp inhale sugar evenly; Then the ginkgo nut of candy mistake is poured into while hot in cylinder and carried out the secondary sugaring together with liquid glucose, sugaring 48 hours, stirred 1 time every 8 hours therebetween; Ginkgo nut after the secondary sugaring is poured in digester while hot together with the dipping liquid glucose, is carried out secondary candy, boil with the slow fire heating, adjust sugar concentration simultaneously and make sugar-containing concentration reach 68-72%(W), after continuing slow fire and boiling 10 minutes, pull draining sugar liquid out; Ginkgo nut after draining sugar liquid is inserted to drying room and is dried to eighty per cant when dry, take out, after being placed in returning property of room temperature and getting damp 1 day, then move into drying room, be dried to the shell surface shinny, knock that loud and clear, kernel is crisp takes out the cooling crisp-fried ginkgo nut that makes when crisp; Cooled crisp-fried ginkgo nut is adopted to the polyethylene packaging bag inflated with nitrogen packing that gas permeability is poor and mechanical strength is high, get product.
Embodiment 4
Select fresh, complete form, size evenly, the full ginkgo nut of pulp, after cleaning up and dry case surface moisture, with stone, beat one by one and rap, make the shell fine fisssure, but not separated; Then be immersed in and contain 5.5%(W) salt solution in pickled 2.5 days after, take out to be placed in clear water and repeatedly soak 5 times, each 1 hour, all should drag for each time the moisture in the most shell of drop in sieve therebetween, clean to rinsing, to remove bitter saline taste, finally pull out and drain away the water; Separately getting white granulated sugar adds water to make concentration is 50%(W) liquid glucose, after heating is boiled, the ratio that is 1:1 in the weight ratio of liquid glucose and ginkgo nut is poured in cylinder, sugaring 65 hours, stirred 1 time every 8 hours therebetween; Then ginkgo nut is poured in digester together with the mixed material of liquid glucose, add mixed material weight 0.4%(W) licorice powder and 0.06%(W) five-spice powder, add white granulated sugar simultaneously, make sugar concentration reach 65-75%(W), the 30-40 minute that boils simmers in water, to constantly stir during boiling, make pulp inhale sugar evenly; Then the ginkgo nut of candy mistake is poured into while hot in cylinder and carried out the secondary sugaring together with liquid glucose, sugaring 48 hours, stirred 1 time every 8 hours therebetween; Ginkgo nut after the secondary sugaring is poured in digester while hot together with the dipping liquid glucose, is carried out secondary candy, boil with the slow fire heating, adjust sugar concentration simultaneously and make sugar-containing concentration reach 68-72%(W), after continuing slow fire and boiling 10 minutes, pull draining sugar liquid out; Ginkgo nut after draining sugar liquid is inserted to drying room and is dried to eighty per cant when dry, take out, after being placed in returning property of room temperature and getting damp 1 day, then move into drying room, be dried to the shell surface shinny, knock that loud and clear, kernel is crisp takes out the cooling crisp-fried ginkgo nut that makes when crisp; Cooled crisp-fried ginkgo nut is adopted to the polyethylene packaging bag inflated with nitrogen packing that gas permeability is poor and mechanical strength is high, get product.
Claims (2)
1. the processing method of a crisp-fried ginkgo nut, is characterized in that, it comprises following sequential steps:
(1) select materials and select fresh, complete form, individual even, ginkgo nut that pulp is full, clean up and dry case surface moisture standby;
(2) beat the ginkgo nut split after drying and beat one by one and rap with stone, make the shell fine fisssure, but not separated;
(3) pickle and be immersed in to contain in the salt solution that percentage by weight is 5%-8% and pickled striking the ginkgo nut that splits shell, the time is 1.5-3 days;
(4) ginkgo nut of rinsing after pickling is immersed in clear water and repeatedly soaks 5 times, each 1 hour, during all should drag for each time drop in sieve the moisture in shell is clean to rinsing to the greatest extent, to remove bitter saline taste, finally pull out and drain away the water;
(5) sugaring is got white granulated sugar and is added water to make concentration be 50%(W) liquid glucose, after heating is boiled, the ratio that is 1:1 in the weight ratio of liquid glucose and ginkgo nut is poured in cylinder, sugaring 48-72 hour, stirred 1 time every 8 hours therebetween;
(6) candy ginkgo nut is poured in digester together with the liquid glucose mixed material, add licorice powder that the mixed material percentage by weight is 0.25-0.5% and the five-spice powder of 0.04-0.08%, add white granulated sugar simultaneously, make sugar concentration reach 65-75%(W), the 30-40 minute that boils simmers in water, to constantly stir during boiling, make pulp inhale sugar evenly;
(7) the secondary sugaring is together poured the ginkgo nut after candy in cylinder while hot together with liquid glucose, and sugaring 48 hours stirred 1 time every 8 hours therebetween;
(8) secondary is candy pours the ginkgo nut after the secondary sugaring in digester into together with the dipping liquid glucose, and the slow fire heating is boiled, and adjusts sugar concentration simultaneously and makes sugar-containing concentration reach 68-72%(W), after continuation slow fire boils 10 minutes, pull draining sugar liquid out;
(9) dry the ginkgo nut after draining sugar liquid, insert drying room and be dried to eighty per cant when dry, take out, after being placed in returning property of room temperature and getting damp 1 day, then move into drying room, be dried to the shell surface shinny, knock that loud and clear, kernel is crisp to be taken out when crisp coolingly, make the crisp-fried ginkgo nut;
(10) packing selects the poor and high polyethylene packaging bag of mechanical strength of gas permeability to carry out vacuum packaging or nitrogen-filled packaging, makes finished product.
2. the crisp-fried ginkgo nut product that processing method as claimed in claim 1 obtains.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750422A (en) * | 2013-12-31 | 2014-04-30 | 上海大山合菌物科技股份有限公司 | Preparation method for open gingko |
| CN104544090A (en) * | 2015-01-28 | 2015-04-29 | 于希萌 | Preparation method of instant ginkgo |
| CN105876054A (en) * | 2015-10-30 | 2016-08-24 | 广西鹿寨县绿享科技有限责任公司 | Preparation method of preserved passion fruits |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961117A (en) * | 2010-09-13 | 2011-02-02 | 李奇峰 | Method for producing crisp gingko nut and crisp shell-opened gingko |
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2013
- 2013-08-31 CN CN201310388030XA patent/CN103461632A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961117A (en) * | 2010-09-13 | 2011-02-02 | 李奇峰 | Method for producing crisp gingko nut and crisp shell-opened gingko |
Non-Patent Citations (4)
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| 张锋伦等: "休闲银杏脆果浸渍入味工艺的研究", 《食品工业》, no. 3, 20 June 2009 (2009-06-20), pages 57 - 58 * |
| 段蕊等: "松脆银杏果的研制", 《淮海工学院学报》, vol. 11, no. 2, 30 June 2002 (2002-06-30) * |
| 潘慧生等: "纯天然银杏汁的研制", 《广州食品工业科技》, no. 1, 15 February 1997 (1997-02-15), pages 26 - 28 * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750422A (en) * | 2013-12-31 | 2014-04-30 | 上海大山合菌物科技股份有限公司 | Preparation method for open gingko |
| CN103750422B (en) * | 2013-12-31 | 2015-10-07 | 上海大山合菌物科技股份有限公司 | The preparation method of open gingko |
| CN104544090A (en) * | 2015-01-28 | 2015-04-29 | 于希萌 | Preparation method of instant ginkgo |
| CN104544090B (en) * | 2015-01-28 | 2016-08-17 | 于希萌 | A kind of preparation method of instant Semen Ginkgo |
| CN105876054A (en) * | 2015-10-30 | 2016-08-24 | 广西鹿寨县绿享科技有限责任公司 | Preparation method of preserved passion fruits |
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Application publication date: 20131225 |