CN103461633A - Preparation method for sweet and crispy gingko kernels - Google Patents
Preparation method for sweet and crispy gingko kernels Download PDFInfo
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- CN103461633A CN103461633A CN2013103880329A CN201310388032A CN103461633A CN 103461633 A CN103461633 A CN 103461633A CN 2013103880329 A CN2013103880329 A CN 2013103880329A CN 201310388032 A CN201310388032 A CN 201310388032A CN 103461633 A CN103461633 A CN 103461633A
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Abstract
The invention belongs to the field of food processing and in particular relates to a preparation method for sweet and crispy gingko kernels. The preparation method comprises the following steps: processing raw materials, debitterizing, salting, rinsing, sugaring, carrying out sun-curing, wrapping gingko kernels with sugar, drying in the sun, and packaging to obtain finished products. The sweet and crispy gingko kernels prepared with the method are orderly in shape, delicate and pretty in appearance, snowy white in kernel peels, crispy in pulp, moderate in sweetness and saltiness, rich in fragrance and unique in flavor; the preparation process is simple, easy to control and suitable for industrial production.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of sweet crisp food containing gingko almond.
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 present invention be directed to the deficiency of existing product, a kind of preparation method of sweet crisp food containing gingko almond is provided, both can make food containing gingko almond reach fragrant and sweet, the crisp shortcake of meat, can guarantee the natural flavor of its kernel again, and manufacture craft is simple, to consume energy less, reduce production costs, market price is relatively low, can make the consumption of the suitable common wage-earners of product, make the more common people can have benefited from the useful health-care efficacy of ginkgo.
For realizing the present invention, adopted following technical scheme.
A kind of preparation method of sweet crisp food containing gingko almond, is characterized in that, it comprises following sequential steps:
(1) the fresh ginkgo nut of raw material processing selecting maturation, peel off shell, rejects damaged, mildew and rot and too little kernel, be immersed in 90-95 ℃ of hot water and soak and stir 3-5min, drag in clear water reserviors, exosper is removed in rinsing, cleans up to drag for to drain Yu Shui in bamboo sieve and obtain clean food containing gingko almond;
(2) debitterize is soaked in clean food containing gingko almond in the mixed aqueous solution of the liquiritin that contains salt that percentage by weight is 2%, 2% citric acid, 0.5% Tea Polyphenols and 0.5%, solution temperature is 60 ℃, soak after 3 days, drag in clear water and soak 5 days, wherein change water every day 1 time, pull out, drop is moisture to the greatest extent;
(3) pickle every 100 kilograms of food containing gingko almonds and add 2.5 kilograms of salt, stir evenly, pour in cylinder and pickled 5 days, inverted engine every day therebetween 1 time, and drain the juice that curing process flows out, and the bitter taste juice in its ginkgo nut kernel bud is flowed out, finally pull drop juice to the greatest extent out;
(4) food containing gingko almond of rinsing after step (3) is pickled is immersed in clear water and soaks 2 days, changes water 1 time every rinsing in 8 hours therebetween, to remove the bitter saline taste in kernel, finally pulls out, drains away the water;
(5) sugaring enters pot by 35 kilograms of white granulated sugars, add 12 kilograms of pure water and boil to dissolve and make liquid glucose, then take weight ratio by liquid glucose and food containing gingko almond adds step (4) through rinsing the food containing gingko almond that drains away the water as 1:1, after continuing to boil 6-8 minute, kernel is poured in cylinder together with liquid glucose, be placed in 5-10 ℃ of environment dipping 4-5 days, every 8 hours, stir 1 time therebetween, again food containing gingko almond is entered to pot together with liquid glucose, add 2 kilograms of white granulated sugars, be heated to boil, boil 30 minutes, then, pour in the lump in cylinder, sealing, be placed in 5-10 ℃ of environment sugaring after 1 week, pull out, drop is liquid glucose to the greatest extent,
(6) system of shining by drop to the greatest extent the food containing gingko almond of liquid glucose spread shine 3-5 hour on bamboo mat, to remove the moisture retained in kernel during sugaring, obtain semi-finished product;
(7) wrap up in sugar by 1.5 kilograms of white granulated sugars, add 1.5 kilograms of pure water, being placed in heating in stainless-steel pan endures to 120 ℃, end pot stirs evenly from falling immediately Zanthoxylum essential oil 15 grams after fire, add again 10 kilograms of semi-finished product after step (6) system of shining, simultaneously with wooden shovel stirring, make the sugar-coat of crystallization be attached to equably the surface of kernel, after complete crystallization, form white sugar-coat;
(8) dry the food containing gingko almond of parcel sugar-coat is poured on bamboo mat gently, be placed under daylight to tan by the sun and get final product in 3-5 hour;
(9) food containing gingko almond that packing is learnt from else's experience after tanning by the sun adopts the high-density polyethylene plastics bag to vacuumize packing after ultraviolet sterilization, makes sweet crisp food containing gingko almond finished product.
Zanthoxylum essential oil described above is existing commercially available Zanthoxylum essential oil finished product.
Described sweet crisp ginkgo nut, made by above-mentioned preparation method.
Beneficial effect of the present invention
Production technique of the present invention is simple, and technique is easy to control, and can be produced in batches, is conducive to form multi-form ginkgo product, and meeting people has more selection to edible ginkgo, meets the different consumer groups' demand.The finished product shape is neat, and profile is delicate and pretty, and the kernel epidermis is snow-white, and the crisp shortcake of meat is sweet salty agreeable to the taste, and fragrance is strong, local flavor is unique, and the utmost point is liked the people of sweet food to like, the consumer group is huge, and market prospects are preferably arranged.
The specific embodiment
Embodiment 1
Select ripe fresh ginkgo nut, peel off shell, reject damaged, mildew and rot and too little kernel, be immersed in and soak in 90-95 ℃ of hot water and stir 3-5min, drag in clear water reserviors, exosper is removed in rinsing, after cleaning up, drag in the bamboo sieve and drain Yu Shui, obtain clean food containing gingko almond, by in the mixed aqueous solution of the liquiritin of the clean food containing gingko almond salt that to be soaked in containing percentage by weight be 2%, 2% citric acid, 0.5% Tea Polyphenols and 0.5%, solution temperature is 60 ℃, after soaking 3 days, drag for again in clear water and soak 5 days, change during this time water every day 1 time, pull out, after the most moisture of drop, add 2.5 kilograms of salt by every 100 kilograms of food containing gingko almonds, stir evenly, pour in cylinder and pickled 5 days, during inverted engine every day 1 time, and drain the juice that curing process flows out, the bitter taste juice in its food containing gingko almond bud is flowed out, finally pull drop juice to the greatest extent out, again the food containing gingko almond after pickling is immersed in clear water and soaks 2 days, change water 1 time every rinsing in 8 hours therebetween, to remove the bitter saline taste in kernel, finally pull out, drain away the water standby, separately get 35 kilograms of white granulated sugars and enter pot, add 12 kilograms of pure water and boil to dissolve and make liquid glucose, then getting food containing gingko almond take weight ratio by liquid glucose and food containing gingko almond and joins in liquid glucose as 1:1, after continuing to boil 6-8 minute, kernel is poured in cylinder together with liquid glucose, be placed in 5-10 ℃ of environment sugaring 4-5 days, every 8 hours, stir 1 time therebetween, after sugaring finishes, again food containing gingko almond is entered to pot together with liquid glucose, add 2 kilograms of white granulated sugars, make sugar concentration be not less than 75%(W), be heated to boil, boil 30 minutes, then pour in the lump in cylinder, sealing, be placed in 5-10 ℃ of environment sugaring after 1 week, pull out, after the most liquid glucose of drop, spread and shine 3-5 hour on bamboo mat, to remove the moisture retained in kernel during sugaring, obtain semi-finished product, separately get 1.5 kilograms of white granulated sugars, add in the pure water of 1.5 kilograms, be placed in stainless-steel pan when heating is endured to 120 ℃, end pot, after fire, is poured immediately Zanthoxylum essential oil 15 grams into and stirs evenly, then adds 10 kilograms of semi-finished product after above-mentioned solarization system, with wooden shovel, stir simultaneously, make the sugar-coat of crystallization be attached to equably the surface of kernel, after complete crystallization, form white sugar-coat, the food containing gingko almond that will wrap up again sugar-coat is poured on bamboo mat gently, is placed under daylight to tan by the sun to get final product in 3-5 hour, food containing gingko almond after tanning by the sun adopts the high-density polyethylene plastics bag to vacuumize packing after ultraviolet sterilization, makes sweet crisp food containing gingko almond finished product.
Claims (2)
1. the preparation method of a sweet crisp food containing gingko almond, is characterized in that, it comprises following sequential steps:
(1) the fresh ginkgo nut of raw material processing selecting maturation, peel off shell, rejects damaged, mildew and rot and too little kernel, be immersed in 90-95 ℃ of hot water and soak and stir 3-5min, drag in clear water reserviors, exosper is removed in rinsing, cleans up to drag for to drain Yu Shui in bamboo sieve and obtain clean food containing gingko almond;
(2) debitterize is soaked in clean food containing gingko almond in the mixed aqueous solution of the liquiritin that contains salt that percentage by weight is 2%, 2% citric acid, 0.5% Tea Polyphenols and 0.5%, solution temperature is 60 ℃, soak after 3 days, drag in clear water and soak 5 days, wherein change water every day 1 time, pull out, drop is moisture to the greatest extent;
(3) pickle every 100 kilograms of food containing gingko almonds and add 2.5 kilograms of salt, stir evenly, pour in cylinder and pickled 5 days, inverted engine every day therebetween 1 time, and drain the juice that curing process flows out, and the bitter taste juice in its ginkgo nut kernel bud is flowed out, finally pull drop juice to the greatest extent out;
(4) food containing gingko almond of rinsing after step (3) is pickled is immersed in clear water and soaks 2 days, changes water 1 time every rinsing in 8 hours therebetween, to remove the bitter saline taste in kernel, finally pulls out, drains away the water;
(5) sugaring enters pot by 35 kilograms of white granulated sugars, add 12 kilograms of pure water and boil to dissolve and make liquid glucose, then take weight ratio by liquid glucose and food containing gingko almond adds step (4) through rinsing the food containing gingko almond that drains away the water as 1:1, after continuing to boil 6-8 minute, kernel is poured in cylinder together with liquid glucose, be placed in 5-10 ℃ of environment dipping 4-5 days, every 8 hours, stir 1 time therebetween, again food containing gingko almond is entered to pot together with liquid glucose, add 2 kilograms of white granulated sugars, be heated to boil, boil 30 minutes, then, pour in the lump in cylinder, sealing, be placed in 5-10 ℃ of environment sugaring after 1 week, pull out, drop is liquid glucose to the greatest extent,
(6) system of shining by drop to the greatest extent the food containing gingko almond of liquid glucose spread shine 3-5 hour on bamboo mat, to remove the moisture retained in kernel during sugaring, obtain semi-finished product;
(7) wrap up in sugar by 1.5 kilograms of white granulated sugars, add 1.5 kilograms of pure water, being placed in heating in stainless-steel pan endures to 120 ℃, end pot stirs evenly from falling immediately Zanthoxylum essential oil 15 grams after fire, add again 10 kilograms of semi-finished product after step (6) system of shining, simultaneously with wooden shovel stirring, make the sugar-coat of crystallization be attached to equably the surface of kernel, after complete crystallization, form white sugar-coat;
(8) dry the food containing gingko almond of parcel sugar-coat is poured on bamboo mat gently, be placed under daylight to tan by the sun and get final product in 3-5 hour;
(9) food containing gingko almond that packing is learnt from else's experience after tanning by the sun adopts the high-density polyethylene plastics bag to vacuumize packing after ultraviolet sterilization, makes sweet crisp food containing gingko almond finished product.
2. the sweet crisp food containing gingko almond product that the method for claim 1 obtains.
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| CN2013103880329A CN103461633A (en) | 2013-08-31 | 2013-08-31 | Preparation method for sweet and crispy gingko kernels |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076643A (en) * | 2015-08-12 | 2015-11-25 | 张瑰 | Processing method for preserved low-sugar gingko |
| CN106578274A (en) * | 2016-12-30 | 2017-04-26 | 三只松鼠股份有限公司 | Processing method of black chocolate macadamia nuts |
| CN106578275A (en) * | 2016-12-30 | 2017-04-26 | 三只松鼠股份有限公司 | Making method of desiccated coconut and chocolate coated macadamia nuts |
| CN112616988A (en) * | 2021-01-07 | 2021-04-09 | 山东福牌阿胶股份有限公司 | Composition for regulating blood fat and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138681A (en) * | 2010-12-31 | 2011-08-03 | 徐州银杏源生物工程有限公司 | Preparation method of freeze-drying ginkgo fruit |
| CN103039679A (en) * | 2012-12-20 | 2013-04-17 | 苏州市瀛园农产品研发有限公司 | Method for processing sweet ginkgo preserves |
-
2013
- 2013-08-31 CN CN2013103880329A patent/CN103461633A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138681A (en) * | 2010-12-31 | 2011-08-03 | 徐州银杏源生物工程有限公司 | Preparation method of freeze-drying ginkgo fruit |
| CN103039679A (en) * | 2012-12-20 | 2013-04-17 | 苏州市瀛园农产品研发有限公司 | Method for processing sweet ginkgo preserves |
Non-Patent Citations (2)
| Title |
|---|
| 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), pages 47 - 49 * |
| 边用福: "《新编果脯凉果加工技术大全》", 31 May 2001, article "干燥", pages: 352-360 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076643A (en) * | 2015-08-12 | 2015-11-25 | 张瑰 | Processing method for preserved low-sugar gingko |
| CN106578274A (en) * | 2016-12-30 | 2017-04-26 | 三只松鼠股份有限公司 | Processing method of black chocolate macadamia nuts |
| CN106578275A (en) * | 2016-12-30 | 2017-04-26 | 三只松鼠股份有限公司 | Making method of desiccated coconut and chocolate coated macadamia nuts |
| CN112616988A (en) * | 2021-01-07 | 2021-04-09 | 山东福牌阿胶股份有限公司 | Composition for regulating blood fat and preparation method thereof |
| CN112616988B (en) * | 2021-01-07 | 2023-08-18 | 山东福牌阿胶股份有限公司 | Composition for regulating blood fat and preparation method thereof |
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Application publication date: 20131225 |