CN103798604A - 一种麻辣薯片及其制备方法 - Google Patents
一种麻辣薯片及其制备方法 Download PDFInfo
- Publication number
- CN103798604A CN103798604A CN201410028589.6A CN201410028589A CN103798604A CN 103798604 A CN103798604 A CN 103798604A CN 201410028589 A CN201410028589 A CN 201410028589A CN 103798604 A CN103798604 A CN 103798604A
- Authority
- CN
- China
- Prior art keywords
- powder
- potato chips
- water
- spicy
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013606 potato chips Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 37
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 241000132012 Atractylodes Species 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 7
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 210000001161 mammalian embryo Anatomy 0.000 claims description 8
- 239000003814 drug Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 6
- 240000004957 Castanea mollissima Species 0.000 claims description 6
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 6
- 241000005787 Cistanche Species 0.000 claims description 6
- 244000020551 Helianthus annuus Species 0.000 claims description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 6
- 240000001659 Oldenlandia diffusa Species 0.000 claims description 6
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 240000001085 Trapa natans Species 0.000 claims description 6
- 235000014364 Trapa natans Nutrition 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 210000003056 antler Anatomy 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 3
- 240000004244 Cucurbita moschata Species 0.000 claims description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 210000002318 cardia Anatomy 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000009826 distribution Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000015136 pumpkin Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 241000209140 Triticum Species 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 238000010606 normalization Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 159000000000 sodium salts Chemical class 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 15
- 230000000694 effects Effects 0.000 description 2
- 241000908494 Dioscorea nipponica Species 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种麻辣薯片及其制备方法,是由:马铃薯全粉、玉米粉、小麦胚芽、白芝麻粉、柠檬、甘松香、小茴香、贡菊、白术、玫瑰茄、花生油、低钠盐、白糖、味精、花椒粉、干红辣椒粉等原料组成。本发明有益效果为:本发明制成的麻辣薯片口味独特,健康营养,食用方便,特添加有小麦胚芽,工艺简单,技术容易掌握,投资少、见效快,便于普遍推广,易于实现标准化、规范化、工厂化生产。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种薯片及其制备方法。
背景技术
随着休闲食品种类越来越丰富,休闲食品正在逐渐成为人们日常生活中的必备品。休闲食品其实也是快速消费品的一类,是在人们闲暇、休息时所吃的食品。休闲食品正在逐渐升格成为百姓日常的必需消费品,随着经济的发展和消费水平的提高,消费者对于休闲食品数量和品质的需求不断增长。在休闲食品的领域里,马铃薯是最受欢迎的原料之一。其中复合薯片因其爽脆的口感和多种多样的口味深受人们的喜爱。随着休闲食品消费的繁荣,更多的人已将着眼点放在了健康和营养方面。现在的休闲食品生产厂商正在宣传休闲食品可以成为健康平衡膳食的一部分——低热量、低脂肪、低糖的休闲食品是今后新品开发的主流。将多种水果、蔬菜、杂粮等食材作为休闲食品的原料,采用蒸煮、烘烤等更加健康环保的加工方式,保持美味口感的同时,使其更利于人们的健康。本发明中主要原材料——小麦胚芽,对人体健康的神奇作用,为世界所公认。它不但含有全面、丰富均衡的营养,而且,经常食用可保持人体的心脏、血液、骨骼、肌肉、神经的功能正常。随着休闲食品行业的发展以及人们生活水平的提高,休闲食品将更加贴近人们的生活。
发明内容
本发明的目的是在于提供一种麻辣薯片及其制备方法,以增加薯片的品种,促进人体健康、丰富人们的生活。
为解决这一问题,本发明所采取的技术方案为:麻辣薯片由以下重量份的原料组成:马铃薯全粉200-210、玉米粉50-53、小麦胚芽42-45、白芝麻粉14-15、柠檬8-10、甘松香6-8、小茴香12-14、贡菊5-6、白术2-3、玫瑰茄7-8、花生油14-15、低钠盐10-12、白糖8-10、味精6-8、花椒粉5-6、干红辣椒粉7-8、营养添加剂5-6、水适量。其中营养添加剂由以下重量份的原料组成:南瓜粉30-32、生姜粉14-15、绿茶粉8-10、菱角壳4-5、肉苁蓉8-10、焦山楂1-2、向日葵茎髓5-6、板栗叶2-3、白花蛇舌草3-4、穿山龙5-6、鹿茸6-8、水适量。
本发明的麻辣薯片制备过程按以下步骤进行:
(1)小麦胚芽磨粉,与马铃薯全粉、玉米粉、白芝麻粉混合均匀,过80目筛,得预混复合料;
(2)柠檬取果肉,玫瑰茄洗净,加适量水打磨成浆,得风味添加料;
(3)甘松香、小茴香、贡菊、白术加适量水煎煮2-3次,每次20-30分钟,合并煎煮液,滤去残渣得到保健中药提取液;
(4)步骤(1)预混复合料、步骤(2)风味添加料、步骤(3)保健中药提取液、适量的水及其他剩余成分混合均匀,压轧制成薯片;
(5)步骤(4)压轧制成的薯片两面刷上花生油,传送至全自动烤制线上烤至酥脆;
(6)烤制好的薯片冷却至30-40℃,与花椒粉、干红辣椒粉混合均匀进行调味处理,分袋包装。
另外,营养添加剂的制作方法为:将菱角壳、肉苁蓉、焦山楂、向日葵茎髓、板栗叶、白花蛇舌草、穿山龙、鹿茸加适量水煎煮1-2小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
穿山龙:薯蓣科薯蓣属植物穿龙薯蓣Dioscorea nipponica Makino,以根状茎入药。春秋采挖,去掉外皮及须根,切片晒干。
本发明中的甘松香,其根及茎干燥之后,可以用来作为药用及香料之用。气味辛、温,无毒。
本发明的有益效果:本发明制成的麻辣薯片口味独特,健康营养,食用方便,特添加有小麦胚芽,工艺简单,技术容易掌握,投资少、见效快,便于普遍推广,易于实现标准化、规范化、工厂化生产。
具体实施方式
麻辣薯片,由以下重量份(kg)的原料组成:
马铃薯全粉200、玉米粉50、小麦胚芽42、白芝麻粉15、柠檬10、甘松香8、小茴香12、贡菊6、白术3、玫瑰茄8、花生油15、低钠盐12、白糖10、味精8、花椒粉6、干红辣椒粉8、营养添加剂5、水适量。
其中营养添加剂由以下重量份(kg)的原料组成:南瓜粉30、生姜粉15、绿茶粉10、菱角壳5、肉苁蓉8、焦山楂2、向日葵茎髓6、板栗叶3、白花蛇舌草4、穿山龙6、鹿茸8、水适量。
制备方法,包括如下步骤:
(1)小麦胚芽磨粉,与马铃薯全粉、玉米粉、白芝麻粉混合均匀,过80目筛,得预混复合料;
(2)柠檬取果肉,玫瑰茄洗净,加适量水打磨成浆,得风味添加料;
(3)甘松香、小茴香、贡菊、白术加适量水煎煮3次,每次30分钟,合并煎煮液,滤去残渣得到保健中药提取液;
(4)步骤(1)预混复合料、步骤(2)风味添加料、步骤(3)保健中药提取液、适量的水及其他剩余成分混合均匀,压轧制成薯片;
(5)步骤(4)压轧制成的薯片两面刷上花生油,传送至全自动烤制线上烤至酥脆;
(6)烤制好的薯片冷却至30℃,与花椒粉、干红辣椒粉混合均匀进行调味处理,分袋包装。
另外,营养添加剂的制作方法为:将菱角壳、肉苁蓉、焦山楂、向日葵茎髓、板栗叶、白花蛇舌草、穿山龙、鹿茸加适量水煎煮1小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌20分钟,冷却、喷雾干燥,即得。
Claims (2)
1.一种麻辣薯片,其特征在于,由以下重量份的原料组成:马铃薯全粉200-210、玉米粉50-53、小麦胚芽42-45、白芝麻粉14-15、柠檬8-10、甘松香6-8、小茴香12-14、贡菊5-6、白术2-3、玫瑰茄7-8、花生油14-15、低钠盐10-12、白糖8-10、味精6-8、花椒粉5-6、干红辣椒粉7-8、营养添加剂5-6、水适量;其中营养添加剂,由下列重量份的原料制成:南瓜粉30-32、生姜粉14-15、绿茶粉8-10、菱角壳4-5、肉苁蓉8-10、焦山楂1-2、向日葵茎髓5-6、板栗叶2-3、白花蛇舌草3-4、穿山龙5-6、鹿茸6-8、水适量;制备方法为:将菱角壳、肉苁蓉、焦山楂、向日葵茎髓、板栗叶、白花蛇舌草、穿山龙、鹿茸加适量水煎煮1-2小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
2.根据权利要求l所述的麻辣薯片的制备方法,其特征在于:包括如下步骤:
(1)小麦胚芽磨粉,与马铃薯全粉、玉米粉、白芝麻粉混合均匀,过80目筛,得预混复合料;
(2)柠檬取果肉,玫瑰茄洗净,加适量水打磨成浆,得风味添加料;
(3)甘松香、小茴香、贡菊、白术加适量水煎煮2-3次,每次20-30分钟,合并煎煮液,滤去残渣得到保健中药提取液;
(4)步骤(1)预混复合料、步骤(2)风味添加料、步骤(3)保健中药提取液、适量的水及其他剩余成分混合均匀,压轧制成薯片;
(5)步骤(4)压轧制成的薯片两面刷上花生油,传送至全自动烤制线上烤至酥脆;
(6)烤制好的薯片冷却至30-40℃,与花椒粉、干红辣椒粉混合均匀进行调味处理,分袋包装。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410028589.6A CN103798604A (zh) | 2014-01-22 | 2014-01-22 | 一种麻辣薯片及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410028589.6A CN103798604A (zh) | 2014-01-22 | 2014-01-22 | 一种麻辣薯片及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103798604A true CN103798604A (zh) | 2014-05-21 |
Family
ID=50696375
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410028589.6A Pending CN103798604A (zh) | 2014-01-22 | 2014-01-22 | 一种麻辣薯片及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103798604A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104286758A (zh) * | 2014-09-24 | 2015-01-21 | 陈守卫 | 一种辣味紫薯片及其制备方法 |
CN105029265A (zh) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | 一种西兰花茎的膨化坯料 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1505975A (zh) * | 2002-12-09 | 2004-06-23 | 夏斯兵 | 免油炸甘薯脆片的生产方法 |
CN101380089A (zh) * | 2008-10-16 | 2009-03-11 | 李盛泉 | 一种无油鲜切马铃薯片的加工方法 |
CN102613511A (zh) * | 2012-03-20 | 2012-08-01 | 昆明理工大学 | 一种鸡枞薯片及其制备方法 |
CN102754797A (zh) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | 红枣味薯片及其制备方法 |
CN102763821A (zh) * | 2012-06-28 | 2012-11-07 | 张静 | 麻辣味薯片的制作方法 |
-
2014
- 2014-01-22 CN CN201410028589.6A patent/CN103798604A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1505975A (zh) * | 2002-12-09 | 2004-06-23 | 夏斯兵 | 免油炸甘薯脆片的生产方法 |
CN101380089A (zh) * | 2008-10-16 | 2009-03-11 | 李盛泉 | 一种无油鲜切马铃薯片的加工方法 |
CN102613511A (zh) * | 2012-03-20 | 2012-08-01 | 昆明理工大学 | 一种鸡枞薯片及其制备方法 |
CN102754797A (zh) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | 红枣味薯片及其制备方法 |
CN102763821A (zh) * | 2012-06-28 | 2012-11-07 | 张静 | 麻辣味薯片的制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104286758A (zh) * | 2014-09-24 | 2015-01-21 | 陈守卫 | 一种辣味紫薯片及其制备方法 |
CN105029265A (zh) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | 一种西兰花茎的膨化坯料 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103798699A (zh) | 一种芝麻味薯片及其制备方法 | |
CN103750213A (zh) | 一种清新柚子味薯片及其制备方法 | |
CN103766816A (zh) | 一种清香芦荟薯片及其制备方法 | |
CN103989144A (zh) | 一种排骨辣酱及其制备方法 | |
CN103844228A (zh) | 一种紫薯薯片及其制备方法 | |
CN103989061A (zh) | 一种红茶营养保健面条及其制备方法 | |
CN103976228A (zh) | 一种猪蹄养颜粥及其制备方法 | |
CN103798690A (zh) | 一种苦荞薯片及其制备方法 | |
CN103844230A (zh) | 一种麦香薯片及其制备方法 | |
CN105029353A (zh) | 一种海鲜辣酱及其制备方法 | |
CN103798693A (zh) | 一种香甜草莓味薯片及其制备方法 | |
CN103798698A (zh) | 一种香橙味薯片及其制备方法 | |
CN103798604A (zh) | 一种麻辣薯片及其制备方法 | |
CN103766818A (zh) | 一种果蔬健康薯片及其制备方法 | |
CN105029307A (zh) | 一种风味马铃薯片的制作工艺 | |
CN103750210A (zh) | 一种黑米薯片及其制备方法 | |
CN103750214A (zh) | 一种黄瓜味薯片及其制备方法 | |
CN104431969A (zh) | 一种阿胶杏脯黄豆酱及其制备方法 | |
CN103798692A (zh) | 一种番茄味薯片及其制备方法 | |
CN103989067A (zh) | 一种豆香营养面条及其制备方法 | |
CN103689427A (zh) | 一种酱油风味小麦胚芽粉及其制备方法 | |
CN103798694A (zh) | 一种红枣薯片及其制备方法 | |
CN103798691A (zh) | 一种玫瑰香味薯片及其制备方法 | |
CN105361084A (zh) | 一种汤面食的牛肉调味包及其生产方法 | |
CN103766817A (zh) | 一种非油炸低脂薯片及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140521 |