CN103960623A - Production method of green tea flavoured potato chips - Google Patents
Production method of green tea flavoured potato chips Download PDFInfo
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- CN103960623A CN103960623A CN201410228919.6A CN201410228919A CN103960623A CN 103960623 A CN103960623 A CN 103960623A CN 201410228919 A CN201410228919 A CN 201410228919A CN 103960623 A CN103960623 A CN 103960623A
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- potato chips
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- green tea
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- Pending
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 44
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 15
- 235000009569 green tea Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title abstract 6
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 4
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 4
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 4
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 4
- 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
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 4
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000002203 pretreatment Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000012138 yeast extract Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 20
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 3
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 claims 4
- RXVGBQCEAQZMLW-UHFFFAOYSA-N alpha-solanine Natural products CC1CCC2C(C)C3C(CC4C5CC=C6CC(CCC6(C)C5CCC34C)OC7OC(CO)C(O)C(OC8OC(CO)C(O)C(O)C8O)C7OC9OC(CO)C(O)C(O)C9O)N2C1 RXVGBQCEAQZMLW-UHFFFAOYSA-N 0.000 claims 3
- 239000002932 luster Substances 0.000 claims 3
- ZGVSETXHNHBTRK-OTYSSXIJSA-N solanine Chemical compound O([C@H]1[C@@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@@H]5N6C[C@@H](C)CC[C@@H]6[C@H]([C@@H]5[C@@]4(C)CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZGVSETXHNHBTRK-OTYSSXIJSA-N 0.000 claims 3
- 229940031352 solanine Drugs 0.000 claims 3
- 102000030523 Catechol oxidase Human genes 0.000 claims 2
- 108010031396 Catechol oxidase Proteins 0.000 claims 2
- 238000001784 detoxification Methods 0.000 claims 1
- 238000000605 extraction Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 239000011265 semifinished product Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a production method of green tea flavoured potato chips. The production method comprises the steps of raw material selection, raw material pre-treatment, slicing, colour protection, seasoning, deep-frying, and packaging. A seasoning is prepared from the following raw materials in percentage by weight: 15%-20% of green tea powder, 2%-4% of salt, 6%-10% of white sugar, 1%-2% of monosodium glutamate, 1%-3% of yeast extract, 0.5%-1% of chrysanthemum powder, 2%-4% of malt powder and 2%-4% of medlar powder. The potato chips produced by the production method disclosed by the invention are novel in taste and convenient to eat and are nutritional and healthy; the traditional Chinese medicine ingredients are contained in the seasoning, are capable of promoting digestion, and are beneficial to body health. The production method disclosed by the invention is simple in process, easy to grasp, convenient to generally popularize, and applicable to industrialized production.
Description
Technical field
it is a kind of preparation method of green tea taste potato chips that the present invention relates to.
Background technology
Potato has very high nutritive value and medical value, ingredient in general fresh potato: starch 9-20%, protein 1.5-2.3%, fatty 0.1-1.1%, crude fibre 0.6-0.8%.Contained nutritional labeling in 100g potato: heat 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, niacin 0.4-1.1mg.In addition, potato tubers also contains the unexistent carrotene of Cereal grain and ascorbic acid.From nutrition angle, it has more advantage than rice, flour, can supply with a large amount of heat energy of the mankind, can be described as " out of this world food ".
Potato block belongs to leisure food, and because the delicious children of being subject to like, but existing potato chips taste is single, wherein there is no comprehensive nutritive and health protection components.
Summary of the invention
Object of the present invention provides the preparation method of the green tea taste potato chips of a kind of mouthfeel novelty, health-nutrition.
For achieving the above object, technical program of the present invention lies in:
A preparation method for green tea taste potato chips, is characterized in that comprising the following steps:
(1) raw material is selected:
The potato of selecting fresh high-quality is raw material;
(2) raw material pre-treatment:
Potato epidermis is cleaned with rolling cage type cleaning machine, remove silt impurity, employing mechanical friction peeling, the time of peeling is 240 seconds-360 seconds, potato after peeling requires to eliminate crust, and appearance is bright and clean, then remove eye on raw material, the part of the inedibility such as go mouldy, and to indivedual irregular raw material shapings, and then rinse with clear water;
(3) section:
The raw material of handling well is sent on slicer successively, and charging rate is wanted evenly, and requiring the potato chips thickness cutting out is 1-2mm, and the potato chips of having cut into slices are immersed in the water to rinsing;
(4) protect look:
Potato chips are put into colour protecting liquid and protect look, the temperature of colour protecting liquid is controlled at 85-95 DEG C, and the time of protecting look is 90 seconds-120 seconds, and then by protecting look, good potato chips are pulled out, drain;
(5) seasoning:
Potato chips are sprayed to flavoring and carry out seasoning;
(6) fried:
Potato chips are evenly dropped into Fryer and carry out friedly, the fried time is controlled at 120 seconds-240 seconds, and oil temperature is controlled at 120-135 DEG C, and naked eyes are shown in when potato chips are micro-yellowish-brown color, pull potato chips out, then potato chips are poured into the de-oiling of vibrating de-oiling machine;
(7) packaging:
Cooled potato chips are carried out to vacuum packaging on request,, wherein, described seasoning formula is become by the mixed raw material of following weight portion: green tea powder 15-20, salt 2-4, white sugar 6-10, monosodium glutamate 1-2, yeast extract 1-3, chrysanthemum powder 0.5-1, malt flour 2-4, medlar powder 2-4.
The diameter of potato described in step (1) requires between 50-70mm.
The time of the peeling described in step (2) is 300 seconds.
The described colour protecting liquid of step (4) is made up of the material of following weight content: citric acid 1-5 ‰, and sodium hydrogensulfite 1-5 ‰, VC 1-2 ‰, surplus is water.
The described oil fried used of step (5) is palm oil
The present invention has the following advantages:
(1) the potato chips taste novelty that the present invention makes, nutrient health, instant; In flavoring, there is traditional Chinese medicine ingredients, can be aid digestion, be beneficial to health.
(2) technique of the present invention is simple, and technology is easily grasped, and is convenient to generally promote, and is easy to batch production and produces.
Detailed description of the invention
1. a preparation method for green tea taste potato chips, is characterized in that comprising the following steps:
(1) raw material is selected:
The potato of selecting fresh high-quality is raw material;
(2) raw material pre-treatment:
Potato epidermis is cleaned with rolling cage type cleaning machine, remove silt impurity, employing mechanical friction peeling, the time of peeling is 240 seconds-360 seconds, potato after peeling requires to eliminate crust, and appearance is bright and clean, then remove eye on raw material, the part of the inedibility such as go mouldy, and to indivedual irregular raw material shapings, and then rinse with clear water;
(3) section:
The raw material of handling well is sent on slicer successively, and charging rate is wanted evenly, and requiring the potato chips thickness cutting out is 1-2mm, and the potato chips of having cut into slices are immersed in the water to rinsing;
(4) protect look:
Potato chips are put into colour protecting liquid and protect look, the temperature of colour protecting liquid is controlled at 85-95 DEG C, and the time of protecting look is 90 seconds-120 seconds, and then by protecting look, good potato chips are pulled out, drain;
(5) seasoning:
Potato chips are sprayed to flavoring and carry out seasoning;
(6) fried:
Potato chips are evenly dropped into Fryer and carry out friedly, the fried time is controlled at 120 seconds-240 seconds, and oil temperature is controlled at 120-135 DEG C, and naked eyes are shown in when potato chips are micro-yellowish-brown color, pull potato chips out, then potato chips are poured into the de-oiling of vibrating de-oiling machine;
(7) packaging:
Cooled potato chips are carried out to vacuum packaging on request,, wherein, described seasoning formula is become by the mixed raw material of following weight portion: green tea powder 15-20, salt 2-4, white sugar 6-10, monosodium glutamate 1-2, yeast extract 1-3, chrysanthemum powder 0.5-1, malt flour 2-4, medlar powder 2-4.
Wherein, described colour protecting liquid is made up of the material of following weight content: citric acid 2 ‰, and sodium hydrogensulfite 1.5 ‰, VC 2 ‰, surplus is water.
Claims (4)
1. a preparation method for green tea taste potato chips, is characterized in that comprising the following steps:
(1) raw material is selected:
The potato of selecting fresh high-quality is raw material;
(2) raw material pre-treatment:
The quality of raw material has a direct impact the quality of preparing finished product,
The potato of different cultivars, in its dry matter content, potato, content and the polyphenol oxidase content of color and luster, the eye depth, content of reducing sugar and solanine have notable difference;
Dry matter content is high, and flour extraction is high; The white person of potato meat, finished product lighter color; How dark again eye is, and yield rate is low; Content of reducing sugar is high, and finished product color and luster is dark; Solanine content is high, and the difficulty of detoxification element is just large, complex process; Polyphenol oxidase content is high, and semi-finished product brown stain is serious, can cause finished product color and luster dark;
Therefore, produce that potato full-powder must select that eye is shallow, potato shape is good, potato yellowish pink white, content of reducing sugar is low and the poor kind of solanine;
The raw material of choosing is sent in hopper, through ribbon conveyer, raw material is weighed, select simultaneously, remove band mildew potato piece and rotten piece;
(3) section:
The raw material of handling well is sent on slicer successively, and charging rate is wanted evenly, and requiring the potato chips thickness cutting out is 1-2mm, and the potato chips of having cut into slices are immersed in the water to rinsing;
(4) protect look:
Potato chips are put into colour protecting liquid and protect look, the temperature of colour protecting liquid is controlled at 85-95 DEG C, and the time of protecting look is 90 seconds-120 seconds, and then by protecting look, good potato chips are pulled out, drain;
(5) seasoning:
Potato chips are sprayed to flavoring and carry out seasoning;
(6) fried:
Potato chips are evenly dropped into Fryer and carry out friedly, the fried time is controlled at 120 seconds-240 seconds, and oil temperature is controlled at 120-135 DEG C, and naked eyes are shown in when potato chips are micro-yellowish-brown color, pull potato chips out, then potato chips are poured into the de-oiling of vibrating de-oiling machine;
(7) packaging:
Cooled potato chips are carried out to vacuum packaging on request,, wherein, described seasoning formula is become by the mixed raw material of following weight portion: green tea powder 15-20, salt 2-4, white sugar 6-10, monosodium glutamate 1-2, yeast extract 1-3, chrysanthemum powder 0.5-1, malt flour 2-4, medlar powder 2-4.
2. the preparation method of green tea taste potato chips according to claim 1, is characterized in that: the time of the peeling described in step (2) is 300 seconds.
3. the preparation method of green tea taste potato chips according to claim 1, is characterized in that, the described colour protecting liquid of step (4) is made up of the material of following weight content: citric acid 1-5 ‰, and sodium hydrogensulfite 1-5 ‰, VC 1-2 ‰, surplus is water.
4. the preparation method of green tea taste potato chips according to claim 1, is characterized in that, the described oil fried used of step (5) is palm oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410228919.6A CN103960623A (en) | 2014-05-28 | 2014-05-28 | Production method of green tea flavoured potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410228919.6A CN103960623A (en) | 2014-05-28 | 2014-05-28 | Production method of green tea flavoured potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103960623A true CN103960623A (en) | 2014-08-06 |
Family
ID=51231030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410228919.6A Pending CN103960623A (en) | 2014-05-28 | 2014-05-28 | Production method of green tea flavoured potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103960623A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305072A (en) * | 2014-09-24 | 2015-01-28 | 南京麦思德餐饮管理有限公司 | Matcha-flavor potato chips and preparation method thereof |
| CN104771930A (en) * | 2015-04-02 | 2015-07-15 | 江苏大学 | Subcritical water extraction agent and method for extracting polyphenol substances from lotus solid wastes |
| CN104905175A (en) * | 2015-05-13 | 2015-09-16 | 浙江工业大学 | Processing method of tea-flavored dried sweet potatoes |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444286A (en) * | 2006-08-22 | 2009-06-03 | 方山县金水河食品有限公司 | Production recipe of non-fried potato chips and processing technology |
| CN102524718A (en) * | 2012-01-10 | 2012-07-04 | 蒋华 | Dry potato chip processing process |
| CN102763819A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Manufacture method of mustard flavor potato chips |
| CN102763822A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Making method of tomato flavored potato chips |
| CN102763821A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Manufacture method of spicy chips |
-
2014
- 2014-05-28 CN CN201410228919.6A patent/CN103960623A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444286A (en) * | 2006-08-22 | 2009-06-03 | 方山县金水河食品有限公司 | Production recipe of non-fried potato chips and processing technology |
| CN102524718A (en) * | 2012-01-10 | 2012-07-04 | 蒋华 | Dry potato chip processing process |
| CN102763819A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Manufacture method of mustard flavor potato chips |
| CN102763822A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Making method of tomato flavored potato chips |
| CN102763821A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Manufacture method of spicy chips |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305072A (en) * | 2014-09-24 | 2015-01-28 | 南京麦思德餐饮管理有限公司 | Matcha-flavor potato chips and preparation method thereof |
| CN104771930A (en) * | 2015-04-02 | 2015-07-15 | 江苏大学 | Subcritical water extraction agent and method for extracting polyphenol substances from lotus solid wastes |
| CN104905175A (en) * | 2015-05-13 | 2015-09-16 | 浙江工业大学 | Processing method of tea-flavored dried sweet potatoes |
| CN104905175B (en) * | 2015-05-13 | 2018-06-26 | 浙江工业大学 | Processing method of tea-flavored dried sweet potatoes |
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Application publication date: 20140806 |