CN107865369A - 一种银杏酥仁的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种银杏酥仁的制备方法,通过去壳、去衣皮、蒸煮、脱苦去毒、汤料调味、速冻、油浴/烘干等步骤,得到各种口味的酥仁,与现有技术相比,所述银杏酥仁含有丰富的矿物质、维生素、氨基酸、白果醇等,可以降低血清胆固醇,降低脂质过氧化水平,抗老化,减少雀斑,润泽肌肤,美丽容颜;通过脱苦去毒步骤,变费为宝,简单方便高效,有效地提高了银杏这一宝贵资源的利用率。
Description
技术领域
本发明涉及食品深加工领域,特别是涉及一种银杏酥仁的制备方法。
背景技术
银杏又称白果,是集营养、药用、保健于一身的宝果,尤其是泰兴的大佛指银杏,更是独占鳌头,闻名与世。开发利用这一品牌产品迫在眉睫,利国利民。银杏含有丰富的营养元素,具有极高的药用价值,《本草纲目》中早有记载。根据现代医学研究,银杏还具有通畅软化血管,改善大脑功能,保护肝脏,减少心律不齐,防止过敏反应中致命性的支气管收缩等效果。在日常生活中,白果的食用方法很多,但食用极不方便,无法实现即食即用的目的。
发明内容
为解决上述问题,本发明提供一种营养丰富、香甜可口且食用方便的银杏酥仁的制备方法。
本发明的目的在于克服现有食用不方便,及其规模化生产存在的缺点,研究制备一种以银杏为原料的休闲养身即食食品。
本发明的技术方案如下:一种银杏酥仁的制备方法,其特征在于:
①将去除外皮的银杏果洗净,去除浮果杂物,放入锅中,加入烧开的水煮至七层熟,捞出晾干,用脱壳机脱去外壳;
②将脱去外壳的果仁放入锅中,加入1%的碳酸钠,在90℃温度下煮,并用不锈钢滤勺慢慢翻搅,直至95%以上果仁脱去衣皮,全部捞出,拣出带衣皮的果仁和不合格的果仁,将带衣皮的果仁平铺在塑料筐中,用高压水枪洗去果仁衣皮;
③将所有脱去衣皮的果仁放至锅中,在95℃的温度下蒸煮10分钟,出锅后充分晾干;
④将1%的盐水和1%的碳酸钠溶液混合成混合溶液,经③步骤后的果仁,放至混合溶液中浸泡48小时,每4-5小时翻动一次,48小时后捞出用清水清洗,洗净后晾干,脱去银杏果仁苦味,去除银杏果仁中小毒物质;
⑤将果仁加入调味汤料中,在70℃温度下浸泡2小时;
⑥将浸泡的果仁取出晾干后,装盘送入冷库在-30℃左右速冻24小时,取出解冻;
⑦将解冻透了的果仁,进行低温真空油浴或低温真空烘干。
优选的,所述调味汤料主料由下列重量份原料制备而成:花椒1-3份、黑胡椒1-3份、白胡椒1-3份、干红尖胡椒1-3份、精细盐1-3份、八角1-3份、丁香1-3份、木香1-3份、千里香1-3份、桂皮1-3份、白芷1-3份、草寇1-3份、当归1-3份、草果1-3份、香叶1-3份、茴香1-3份、沙姜1-3份、鲜生姜1-3份、鲜桔皮1-3份、枸杞1-3份、甘草1-3份、桂皮1-3份、白沙糖3-6份、甜蜜素1-3份、阿斯巴甘甜1-3份、味精1-3份;将上述重量份主料熬制成调味汤料。
优选的,所述调味汤料主料由下列重量份原料制备而成:花椒1份、黑胡椒1份、白胡椒1份、干红尖胡椒1份、精细盐3份、八角1份、丁香1份、木香1份、千里香1份、桂皮1份、白芷1份、草寇1份、当归1份、草果1份、香叶1份、茴香1份、沙姜1份、鲜生姜1份、鲜桔皮1份、枸杞1份、甘草1份、桂皮1份、白沙糖3份、甜蜜素1份、阿斯巴甘甜1份、味精1份;将上述重量份主料熬制成调味汤料。
优选的,所述调味汤料主料由下列重量份原料制备而成:花椒3份、黑胡椒3份、白胡椒3份、干红尖胡椒3份、精细盐1份、八角3份、丁香3份、木香3份、千里香3份、桂皮3份、白芷3份、草寇3份、当归3份、草果3份、香叶3份、茴香3份、沙姜3份、鲜生姜3份、鲜桔皮3份、枸杞3份、甘草3份、桂皮3份、白沙糖6份、甜蜜素3份、阿斯巴甘甜3份、味精3份;将上述重量份主料熬制成调味汤料。
优选的,所述调味汤料可以是椒盐味调味汤料,其主料由下列重量份原料制备而成:花椒1-3份、白胡椒1-3份、黑胡椒1-3份、沙姜1-3份、精细盐1-3份、味精1-3份;将上述重量份主料熬制成椒盐味调味汤料。
优选的,所述调味汤料可以是麻辣味调味汤料,其主料由下列重量份原料制备而成:花椒1-3份、白胡椒1-3份、黑胡椒1-3份、干红尖椒1-3份、沙姜1-3份、茴香1-3份、白芷1-3份、当归1-3份、味精1-3份;将上述重量份主料熬制成麻辣味调味汤料。
优选的,所述调味汤料可以是五香味调味汤料,其主料由下列重量份原料制备而成:八角1-3份、丁香1-3份、甘草1-3份、桂皮1-3份、草果1-3份、木香1-3份、千里香1-3份、砂仁1-3份、香叶1-3份、桂皮1-3份、当归1-3份;将上述重量份主料熬制成五香味调味汤料。
优选的,所述调味汤料可以是甜味调味汤料,其主料由下列重量份原料制备而成:白砂糖1-6份、鲜生姜1-3份、鲜桂皮1-3份、枸杞1-3份、甘草1-3份、木香1-3份、丁香1-3份、草寇1-3份、草香1-3份、甜蜜素1-3份、阿斯巴甜1-3份;将上述重量份主料熬制成甜味调味汤料。
优选的,所述银杏酥仁的制备方法中步骤④中所述果仁与溶液上表面之间最小距离为5-10公分,提高了果仁去苦去毒的效果。
本发明与现有技术相比,具有如下优点:(1)银杏酥仁含有丰富的矿物质、维生素C、维生素E、核黄素、胡萝素、类胡萝卜素、花青素以及氨基酸、白果醇等,具有很高的食用价值,可以抑菌杀菌,降低血清胆固醇,降低脂质过氧化水平,抗老化,减少雀斑,润泽肌肤,美丽容颜。(2)银杏果仁含有小毒物质,通过将银杏果仁去苦去毒,变费为宝,简单方便高效,有效地提高了银杏这一宝贵资源的利用率。(3)根据个人爱好口味不同,通过调味汤料制备多种口味的银杏酥仁,丰富了银杏酥仁种类,满足大众需求。
具体实施方式:
下面通过实施例对本发明做进一步的描述。
实施例1
一种银杏酥仁的制备方法,其特征在于:
①将去除外皮的银杏果洗净,去除浮果杂物,放入锅中,加入烧开的水煮至七层熟,捞出晾干,用脱壳机脱去外壳;
②将脱去外壳的果仁放入锅中,加入1%的碳酸钠,在90℃温度下煮,并用不锈钢滤勺慢慢翻搅,直至95%以上果仁脱去衣皮,全部捞出,拣出带衣皮的果仁和不合格的果仁,将带衣皮的果仁平铺在塑料筐中,用高压水枪洗去果仁衣皮;
③将所有脱去衣皮的果仁放至锅中,在95℃的温度下蒸煮10分钟,出锅后充分晾干;
④将1%的盐水和1%的碳酸钠溶液混合成混合溶液,经③步骤后的果仁,放至混合溶液中浸泡48小时,每4小时翻动一次,48小时后捞出用清水清洗,洗净后晾干,脱去银杏果仁苦味,去除银杏果仁中小毒物质;
⑤将果仁加入调味汤料中,在70℃温度下浸泡2小时;
⑥将浸泡的果仁取出晾干后,装盘送入冷库在-30℃左右速冻24小时,取出解冻;
⑦将解冻透了的果仁,进行低温真空油浴或低温真空烘干。
所述调味汤料主料由下列重量份原料制备而成:花椒1份、黑胡椒1份、白胡椒1份、干红尖胡椒1份、精细盐3份、八角1份、丁香1份、木香1份、千里香1份、桂皮1份、白芷1份、草寇1份、当归1份、草果1份、香叶1份、茴香1份、沙姜1份、鲜生姜1份、鲜桔皮1份、枸杞1份、甘草1份、桂皮1份、白沙糖3份、甜蜜素1份、阿斯巴甘甜1份、味精1份;将上述重量份主料熬制成调味汤料。
所述银杏酥仁的制备方法中步骤④中所述果仁与溶液上表面之间最小距离为5公分,提高了果仁去苦去毒的效果。
实施例2
一种银杏酥仁的制备方法,其特征在于:
①将去除外皮的银杏果洗净,去除浮果杂物,放入锅中,加入烧开的水煮至七层熟,捞出晾干,用脱壳机脱去外壳;
②将脱去外壳的果仁放入锅中,加入1%的碳酸钠,在90℃温度下煮,并用不锈钢滤勺慢慢翻搅,直至95%以上果仁脱去衣皮,全部捞出,拣出带衣皮的果仁和不合格的果仁,将带衣皮的果仁平铺在塑料筐中,用高压水枪洗去果仁衣皮;
③将所有脱去衣皮的果仁放至锅中,在95℃的温度下蒸煮10分钟,出锅后充分晾干;
④将1%的盐水和1%的碳酸钠溶液混合成混合溶液,经③步骤后的果仁,放至混合溶液中浸泡48小时,每5小时翻动一次,48小时后捞出用清水清洗,洗净后晾干,脱去银杏果仁苦味,去除银杏果仁中小毒物质;
⑤将果仁加入调味汤料中,在70℃温度下浸泡2小时;
⑥将浸泡的果仁取出晾干后,装盘送入冷库在-30℃左右速冻24小时,取出解冻;
⑦将解冻透了的果仁,进行低温真空油浴或低温真空烘干。
所述调味汤料主料由下列重量份原料制备而成:花椒3份、黑胡椒3份、白胡椒3份、干红尖胡椒3份、精细盐1份、八角3份、丁香3份、木香3份、千里香3份、桂皮3份、白芷3份、草寇3份、当归3份、草果3份、香叶3份、茴香3份、沙姜3份、鲜生姜3份、鲜桔皮3份、枸杞3份、甘草3份、桂皮3份、白沙糖6份、甜蜜素3份、阿斯巴甘甜3份、味精3份;将上述重量份主料熬制成调味汤料。
所述银杏酥仁的制备方法中步骤④中所述果仁与溶液上表面之间最小距离为10公分,提高了果仁去苦去毒的效果。
实施例3
一种银杏酥仁的制备方法,其特征在于:
①将去除外皮的银杏果洗净,去除浮果杂物,放入锅中,加入烧开的水煮至七层熟,捞出晾干,用脱壳机脱去外壳;
②将脱去外壳的果仁放入锅中,加入1%的碳酸钠,在90℃温度下煮,并用不锈钢滤勺慢慢翻搅,直至95%以上果仁脱去衣皮,全部捞出,拣出带衣皮的果仁和不合格的果仁,将带衣皮的果仁平铺在塑料筐中,用高压水枪洗去果仁衣皮;
③将所有脱去衣皮的果仁放至锅中,在95℃的温度下蒸煮10分钟,出锅后充分晾干;
④将1%的盐水和1%的碳酸钠溶液混合成混合溶液,经③步骤后的果仁,放至混合溶液中浸泡48小时,每5小时翻动一次,48小时后捞出用清水清洗,洗净后晾干,脱去银杏果仁苦味,去除银杏果仁中小毒物质;
⑤将果仁加入调味汤料中,在70℃温度下浸泡2小时;
⑥将浸泡的果仁取出晾干后,装盘送入冷库在-30℃左右速冻24小时,取出解冻;
⑦将解冻透了的果仁,进行低温真空油浴或低温真空烘干。
所述调味汤料可以是椒盐味调味汤料,其主料由下列重量份原料制备而成:花椒2份、白胡椒2份、黑胡椒2份、沙姜2份、精细盐2份、味精2份;将上述重量份主料熬制成椒盐味调味汤料。
所述银杏酥仁的制备方法中步骤④中所述果仁与溶液上表面之间最小距离为10公分,提高了果仁去苦去毒的效果。
实施例4
一种银杏酥仁的制备方法,其特征在于:
①将去除外皮的银杏果洗净,去除浮果杂物,放入锅中,加入烧开的水煮至七层熟,捞出晾干,用脱壳机脱去外壳;
②将脱去外壳的果仁放入锅中,加入1%的碳酸钠,在90℃温度下煮,并用不锈钢滤勺慢慢翻搅,直至95%以上果仁脱去衣皮,全部捞出,拣出带衣皮的果仁和不合格的果仁,将带衣皮的果仁平铺在塑料筐中,用高压水枪洗去果仁衣皮;
③将所有脱去衣皮的果仁放至锅中,在95℃的温度下蒸煮10分钟,出锅后充分晾干;
④将1%的盐水和1%的碳酸钠溶液混合成混合溶液,经③步骤后的果仁,放至混合溶液中浸泡48小时,每4小时翻动一次,48小时后捞出用清水清洗,洗净后晾干,脱去银杏果仁苦味,去除银杏果仁中小毒物质;
⑤将果仁加入调味汤料中,在70℃温度下浸泡2小时;
⑥将浸泡的果仁取出晾干后,装盘送入冷库在-30℃左右速冻24小时,取出解冻;
⑦将解冻透了的果仁,进行低温真空油浴或低温真空烘干。
所述调味汤料可以是麻辣味调味汤料,其主料由下列重量份原料制备而成:花椒2份、白胡椒2份、黑胡椒2份、干红尖椒2份、沙姜2份、茴香2份、白芷2份、当归2份、味精2份;将上述重量份主料熬制成麻辣味调味汤料。
所述银杏酥仁的制备方法中步骤④中所述果仁与溶液上表面之间最小距离为5公分,提高了果仁去苦去毒的效果。
实施例5
一种银杏酥仁的制备方法,其特征在于:
①将去除外皮的银杏果洗净,去除浮果杂物,放入锅中,加入烧开的水煮至七层熟,捞出晾干,用脱壳机脱去外壳;
②将脱去外壳的果仁放入锅中,加入1%的碳酸钠,在90℃温度下煮,并用不锈钢滤勺慢慢翻搅,直至95%以上果仁脱去衣皮,全部捞出,拣出带衣皮的果仁和不合格的果仁,将带衣皮的果仁平铺在塑料筐中,用高压水枪洗去果仁衣皮;
③将所有脱去衣皮的果仁放至锅中,在95℃的温度下蒸煮10分钟,出锅后充分晾干;
④将1%的盐水和1%的碳酸钠溶液混合成混合溶液,经③步骤后的果仁,放至混合溶液中浸泡48小时,每4小时翻动一次,48小时后捞出用清水清洗,洗净后晾干,脱去银杏果仁苦味,去除银杏果仁中小毒物质;
⑤将果仁加入调味汤料中,在70℃温度下浸泡2小时;
⑥将浸泡的果仁取出晾干后,装盘送入冷库在-30℃左右速冻24小时,取出解冻;
⑦将解冻透了的果仁,进行低温真空油浴或低温真空烘干。
所述调味汤料可以是五香味调味汤料,其主料由下列重量份原料制备而成:八角2份、丁香2份、甘草2份、桂皮2份、草果2份、木香2份、千里香2份、砂仁2份、香叶2份、桂皮2份、当归2份;将上述重量份主料熬制成五香味调味汤料。
所述银杏酥仁的制备方法中步骤④中所述果仁与溶液上表面之间最小距离为10公分,提高了果仁去苦去毒的效果。
实施例6
一种银杏酥仁的制备方法,其特征在于:
①将去除外皮的银杏果洗净,去除浮果杂物,放入锅中,加入烧开的水煮至七层熟,捞出晾干,用脱壳机脱去外壳;
②将脱去外壳的果仁放入锅中,加入1%的碳酸钠,在90℃温度下煮,并用不锈钢滤勺慢慢翻搅,直至95%以上果仁脱去衣皮,全部捞出,拣出带衣皮的果仁和不合格的果仁,将带衣皮的果仁平铺在塑料筐中,用高压水枪洗去果仁衣皮;
③将所有脱去衣皮的果仁放至锅中,在95℃的温度下蒸煮10分钟,出锅后充分晾干;
④将1%的盐水和1%的碳酸钠溶液混合成混合溶液,经③步骤后的果仁,放至混合溶液中浸泡48小时,每5小时翻动一次,48小时后捞出用清水清洗,洗净后晾干,脱去银杏果仁苦味,去除银杏果仁中小毒物质;
⑤将果仁加入调味汤料中,在70℃温度下浸泡2小时;
⑥将浸泡的果仁取出晾干后,装盘送入冷库在-30℃左右速冻24小时,取出解冻;
⑦将解冻透了的果仁,进行低温真空油浴或低温真空烘干。
所述调味汤料可以是甜味调味汤料,其主料由下列重量份原料制备而成:白砂糖4份、鲜生姜2份、鲜桂皮2份、枸杞2份、甘草2份、木香2份、丁香2份、草寇2份、草香2份、甜蜜素2份、阿斯巴甜2份;将上述重量份主料熬制成甜味调味汤料。
所述银杏酥仁的制备方法中步骤④中所述果仁与溶液上表面之间最小距离为10公分,提高了果仁去苦去毒的效果。
Claims (9)
1.一种银杏酥仁的制备方法,其特征在于:
①将去除外皮的银杏果洗净,去除浮果杂物,放入锅中,加入烧开的水煮至七层熟,捞出晾干,用脱壳机脱去外壳;
②将脱去外壳的果仁放入锅中,加入1%的碳酸钠,在90℃温度下煮,并用不锈钢滤勺慢慢翻搅,直至95%以上果仁脱去衣皮,全部捞出,拣出带衣皮的果仁和不合格的果仁,将带衣皮的果仁平铺在塑料筐中,用高压水枪洗去果仁衣皮;
③将所有脱去衣皮的果仁放至锅中,在95℃的温度下蒸煮10分钟,出锅后充分晾干;
④将1%的盐水和1%的碳酸钠溶液混合成混合溶液,经③步骤后的果仁,放至混合溶液中浸泡48小时,每4-5小时翻动一次,48小时后捞出用清水清洗,洗净后晾干;
⑤将果仁加入调味汤料中,在70℃温度下浸泡2小时;
⑥将浸泡的果仁取出晾干后,装盘送入冷库在-30℃左右速冻24小时,取出解冻;
⑦将解冻透了的果仁,进行低温真空油浴或低温真空烘干。
2.根据权利要求1所述的一种银杏酥仁的制备方法,其特征在于,所述调味汤料主料由下列重量份原料制备而成:花椒1-3份、黑胡椒1-3份、白胡椒1-3份、干红尖胡椒1-3份、精细盐1-3份、八角1-3份、丁香1-3份、木香1-3份、千里香1-3份、桂皮1-3份、白芷1-3份、草寇1-3份、当归1-3份、草果1-3份、香叶1-3份、茴香1-3份、沙姜1-3份、鲜生姜1-3份、鲜桔皮1-3份、枸杞1-3份、甘草1-3份、桂皮1-3份、白沙糖3-6份、甜蜜素1-3份、阿斯巴甘甜1-3份、味精1-3份;将上述重量份主料熬制成调味汤料。
3.根据权利要求2所述的一种银杏酥仁的制备方法,其特征在于,所述调味汤料主料由下列重量份原料制备而成:花椒1份、黑胡椒1份、白胡椒1份、干红尖胡椒1份、精细盐3份、八角1份、丁香1份、木香1份、千里香1份、桂皮1份、白芷1份、草寇1份、当归1份、草果1份、香叶1份、茴香1份、沙姜1份、鲜生姜1份、鲜桔皮1份、枸杞1份、甘草1份、桂皮1份、白沙糖3份、甜蜜素1份、阿斯巴甘甜1份、味精1份;将上述重量份主料熬制成调味汤料。
4.根据权利要求2所述的一种银杏酥仁的制备方法,其特征在于,所述调味汤料主料由下列重量份原料制备而成:花椒3份、黑胡椒3份、白胡椒3份、干红尖胡椒3份、精细盐1份、八角3份、丁香3份、木香3份、千里香3份、桂皮3份、白芷3份、草寇3份、当归3份、草果3份、香叶3份、茴香3份、沙姜3份、鲜生姜3份、鲜桔皮3份、枸杞3份、甘草3份、桂皮3份、白沙糖6份、甜蜜素3份、阿斯巴甘甜3份、味精3份;将上述重量份主料熬制成调味汤料。
5.根据权利要求1中任一项所述的一种银杏酥仁的制备方法,其特征在于,所述调味汤料可以是椒盐味调味汤料,其主料由下列重量份原料制备而成:花椒1-3份、白胡椒1-3份、黑胡椒1-3份、沙姜1-3份、精细盐1-3份、味精1-3份;将上述重量份主料熬制成椒盐味调味汤料。
6.根据权利要求1中任一项所述的一种银杏酥仁的制备方法,其特征在于,所述调味汤料可以是麻辣味调味汤料,其主料由下列重量份原料制备而成:花椒1-3份、白胡椒1-3份、黑胡椒1-3份、干红尖椒1-3份、沙姜1-3份、茴香1-3份、白芷1-3份、当归1-3份、味精1-3份;将上述重量份主料熬制成麻辣味调味汤料。
7.根据权利要求1中任一项所述的一种银杏酥仁的制备方法,其特征在于,所述调味汤料可以是五香味调味汤料,其主料由下列重量份原料制备而成:八角1-3份、丁香1-3份、甘草1-3份、桂皮1-3份、草果1-3份、木香1-3份、千里香1-3份、砂仁1-3份、香叶1-3份、桂皮1-3份、当归1-3份;将上述重量份主料熬制成五香味调味汤料。
8.根据权利要求1中任一项所述的一种银杏酥仁的制备方法,其特征在于,所述调味汤料可以是甜味调味汤料,其主料由下列重量份原料制备而成:白砂糖1-6份、鲜生姜1-3份、鲜桂皮1-3份、枸杞1-3份、甘草1-3份、木香1-3份、丁香1-3份、草寇1-3份、草香1-3份、甜蜜素1-3份、阿斯巴甜1-3份;将上述重量份主料熬制成甜味调味汤料。
9.根据权利要求1中所述的一种银杏酥仁的制备方法,其特征在于,步骤④中所述果仁与溶液上表面之间最小距离为5-10公分。
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