CN103976350A - Edible fungus puffed food and preparation method thereof - Google Patents
Edible fungus puffed food and preparation method thereof Download PDFInfo
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- CN103976350A CN103976350A CN201410193365.0A CN201410193365A CN103976350A CN 103976350 A CN103976350 A CN 103976350A CN 201410193365 A CN201410193365 A CN 201410193365A CN 103976350 A CN103976350 A CN 103976350A
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- edible fungus
- edible
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- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 241000233866 Fungi Species 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 38
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 229920002261 Corn starch Polymers 0.000 claims abstract description 14
- 239000008120 corn starch Substances 0.000 claims abstract description 14
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 24
- 229920002774 Maltodextrin Polymers 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000005913 Maltodextrin Substances 0.000 claims description 15
- 229940035034 maltodextrin Drugs 0.000 claims description 15
- 229940099112 cornstarch Drugs 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 230000032683 aging Effects 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000470 constituent Substances 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 229920001353 Dextrin Polymers 0.000 abstract 1
- 239000004375 Dextrin Substances 0.000 abstract 1
- 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 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 235000019425 dextrin Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 241000121220 Tricholoma matsutake Species 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- -1 triterpene compound Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to an edible fungus puffed food and a preparation method thereof. The puffed food is prepared from an edible mushroom powder, potato starch, corn starch, salt, white sugar and malt dextrin. The puffed food provided by the invention is a snack with the flavor of Yunnan and has the functions of improving immunity, preventing cancer and lowering blood sugar; and the preparation method is easy to operate.
Description
Technical field
The present invention relates to a kind of dilated food and preparation method thereof, especially relate to edible mushroom dilated food of a kind of dietotherapeutic and preparation method thereof, belong to field of deep processing of farm products.
Background technology
Dilated food has makes delicacies out of coarse food grain, mouthfeel is crisp, digestibility is high, nutritive loss is little, instant, the feature such as all-ages, very popular, along with the raising of people's living standard, increasing people wish to obtain some special effects that take care of health by diet, and the dilated food of dietotherapeutic can meet this demand of people
Edible mushroom contains rich in protein and amino acid, its content is several times to tens times of general fruits and vegetables, such as the contained protein of 1kg dried mushrooms is equivalent to the lean meat of 2kg or the egg of 3kg, in edible mushroom, contain bioactivator (polysaccharide, triterpene compound, natural organic germanium etc.), there is medicinal health value: anticancer, antibacterial, antiviral, hypotensive, reducing blood lipid, antithrombotic, aid digestion, improve immunity, cholagogic, protect the liver, eliminate the phlegm etc., in the market edible mushroom particularly wild edible fungus machining kinds seldom, it is mainly dry edible mushroom, edible mushroom quick frozen product, edible mushroom salt soaking foodstuff, edible mushroom sauce etc.
Market combines and becomes key component of the present invention the effect of the demand of dilated food and edible mushroom, do not add pigment, essence, anticorrisive agent, and there is abundant nutritive value, so exploitation be take the dilated food that edible mushroom is major auxiliary burden and is had broad prospects, and will produce significant economic benefit and social benefit.
Summary of the invention
The object of the invention is to provide a kind of edible mushroom dilated food, and the constituent that this dilated food comprises and weight portion are: 25 parts of farinas, 20 parts of cornstarch, 7～10 parts of powder of edible fungus, 1～1.2 part of salt, 2～2.4 parts of white granulated sugars, 5.5 parts of maltodextrins, 30～35 parts, water
Another object of the present invention is to provide the preparation method of edible mushroom dilated food, and take farina, cornstarch, powder of edible fungus is major ingredient, and white granulated sugar, salt, maltodextrin are a kind of edible mushroom dilated food that auxiliary material is made, and the method operation is as follows:
(1) by edible mushroom drying, pulverize (pulverizer is pulverized 3～5min), sieve (60 orders or 80 orders), standby;
(2) batching: 25 parts of farinas, 20 parts of cornstarch, 7～10 parts of powder of edible fungus, 1～1.2 part of salt, 2～2.4 parts of white granulated sugars, 5.5 parts of maltodextrins, 30～35 parts, water;
(3) gelatinization: white sugar, salt, maltodextrin are added to the water after dissolving, are heated to 50～60 ℃, add except edible fungus dry powder after other dry powder blend 1/5 of total amount, constantly stir, until stop heating while becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pour the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: with oodle maker, material group is rolled repeatedly repeatedly, after making it evenly, be twisted into the cylindrical of diameter 3cm left and right, pressure-cook 1h;
(6) moulding: with oodle maker by cylindricality fabric grind to smooth evenly after, be cut into the length of side and be less than the square of 2cm;
(7) aging: the refrigerator and cooled that is statically placed in 2 ~ 4 ℃ is hidden aging;
(8) dry: in drying in oven, moisture is 6%～8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out friedly, the fried time is controlled at 7～10s, and oil temperature is controlled at 200 ~ 210 ℃, pours de-oiling in vibrating de-oiling machine after pulling out into
The present invention edible mushroom used is a kind of in mushroom, flat mushroom, bolete, matsutake; Vegetable oil used is palm oil
The present invention is with respect to existing technological merit: this edible mushroom dilated food is Natural color, do not add any pigment and anticorrisive agent, and having and improve immunity, anti-cancer, the health care such as hypoglycemic, is all edible dilated foods of the four seasons, its preparation method easy operating
The specific embodiment:
embodiment 1:the constituent that this mushroom dilated food comprises and weight portion are: farina 25g, cornstarch 20g, mushroom powder 10g, white granulated sugar 2g, salt 1g, maltodextrin 5.5g, water 30g, during preparation, carry out as follows:
(1) mushroom is dried, pulverize (pulverizer is pulverized 3～5min), sieve (80 order), standby;
(2) batching: farina 25g, cornstarch 20g, mushroom powder 10g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 30g;
(3) gelatinization: white sugar, salt, maltodextrin are added to the water after dissolving, are heated to 50～60 ℃, add except edible fungus dry powder after other dry powder blend 1/5 of total amount, constantly stir, until stop heating while becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pour the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: with oodle maker, material group is rolled repeatedly repeatedly, after making it evenly, be twisted into the cylindrical of diameter 3cm left and right, pressure-cook 1h;
(6) moulding: with oodle maker, cylindricality fabric is ground to smooth evenly (thickness is 1mm), being cut into the length of side is the square of 1.8～2cm;
(7) aging: the refrigerator and cooled that is statically placed in 2 ~ 4 ℃ is hidden aging;
(8) dry: in drying in oven, moisture is 6%～8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out friedly, the fried time is controlled at 7～10s, and oil temperature is controlled at 200 ~ 210 ℃, pours de-oiling in vibrating de-oiling machine after pulling out into
embodiment 2:the constituent that this flat mushroom dilated food comprises and weight portion are: farina 25g, cornstarch 20g, flat mushroom powder 10g, white granulated sugar 2g, salt 1g, maltodextrin 5.5g, water 32.5g.During preparation, carry out as follows:
(1) flat mushroom is dried, pulverize (pulverizer is pulverized 3～5min), sieve (60 order), standby;
(2) batching: farina 25g, cornstarch 20g, flat mushroom powder 10g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 32.5g;
(3) gelatinization: white sugar, salt, maltodextrin are added to the water after dissolving, are heated to 50～60 ℃, add except edible fungus dry powder after other dry powder blend 1/5 of total amount, constantly stir, until stop heating while becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pour the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: with oodle maker, material group is rolled repeatedly repeatedly, after making it evenly, be twisted into the cylindrical of diameter 3cm left and right, pressure-cook 1h;
(6) moulding: with oodle maker, cylindricality fabric is ground to smooth evenly (thickness is 1mm), being cut into the length of side is the square of 1.8～2cm;
(7) aging: the refrigerator and cooled that is statically placed in 2 ~ 4 ℃ is hidden aging;
(8) dry: in drying in oven, moisture is 6%～8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out friedly, the fried time is controlled at 7～10s, and oil temperature is controlled at 200～210 ℃, pours de-oiling in vibrating de-oiling machine after pulling out into
embodiment 3:the constituent that this bolete dilated food comprises and weight portion are: farina 25g, cornstarch 20g, bolete powder 7.5g, white granulated sugar 2.4g, salt 1.2g, maltodextrin 5.5g, water 35g, during preparation, carry out as follows:
(1) bolete is dried, pulverize (pulverizer is pulverized 3～5min), sieve (60 order), standby;
(2) batching: farina 25g, cornstarch 20g, bolete powder 7.5g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 35g;
(3) gelatinization: white sugar, salt, maltodextrin are added to the water after dissolving, are heated to 50～60 ℃, add except edible fungus dry powder after other dry powder blend 1/5 of total amount, constantly stir, until stop heating while becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pour the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: with oodle maker, material group is rolled repeatedly repeatedly, after making it evenly, be twisted into the cylindrical of diameter 3cm left and right, pressure-cook 1h;
(6) moulding: with oodle maker, cylindricality fabric is ground to smooth evenly (thickness is 1mm), being cut into the length of side is the square of 1.8～2cm;
(7) aging: the refrigerator and cooled that is statically placed in 2～4 ℃ is hidden aging;
(8) dry: in drying in oven, moisture is 6%～8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out friedly, the fried time is controlled at 7～10s, and oil temperature is controlled at 200～210 ℃, pours de-oiling in vibrating de-oiling machine after pulling out into
embodiment 4:the constituent that this matsutake dilated food comprises and weight portion are: farina 25g, cornstarch 20g, matsutake powder 7.5g, white granulated sugar 2g, salt 1g, maltodextrin 5.5g, water 35g, during preparation, carry out as follows:
(1) matsutake is dried, pulverize (pulverizer is pulverized 3～5min), sieve (60 order), standby;
(2) batching: farina 25g, cornstarch 20g, matsutake powder 7.5g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 35g;
(3) gelatinization: white sugar, salt, maltodextrin are added to the water after dissolving, are heated to 50～60 ℃, add except edible fungus dry powder after other dry powder blend 1/5 of total amount, constantly stir, until stop heating while becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pour the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: with oodle maker, material group is rolled repeatedly repeatedly, after making it evenly, be twisted into the cylindrical of diameter 3cm left and right, pressure-cook 1h;
(6) moulding: with oodle maker, cylindricality fabric is ground to smooth evenly (thickness is 1mm), being cut into the length of side is the square of 1.8～2cm;
(7) aging: the refrigerator and cooled that is statically placed in 2 ~ 4 ℃ is hidden aging;
(8) dry: in drying in oven, moisture is 6%～8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out friedly, the fried time is controlled at 7～10s, and oil temperature is controlled at 200 ~ 210 ℃, pours de-oiling in vibrating de-oiling machine after pulling out into.
Claims (2)
1. an edible mushroom dilated food, is characterized in that constituent and weight portion that it comprises are: 25 parts of farinas, 20 parts of cornstarch, 7～10 parts of powder of edible fungus, 1～1.2 part of salt, 2～2.4 parts of white granulated sugars, 5.5 parts of maltodextrins, 30～35 parts, water.
2. the preparation method of edible mushroom dilated food as claimed in claim 1, is characterized in that carrying out as follows:
(1) by edible mushroom drying, pulverize (pulverizer is pulverized 3～5min), sieve (60 orders or 80 orders), standby;
(2) batching: 25 parts of farinas, 20 parts of cornstarch, 7～10 parts of powder of edible fungus, 1～1.2 part of salt, 2～2.4 parts of white granulated sugars, 5.5 parts of maltodextrins, 30～35 parts, water;
(3) gelatinization: white sugar, salt, maltodextrin are added to the water after dissolving, are heated to 50～60 ℃, add except edible fungus dry powder after other dry powder blend 1/5 of total amount, constantly stir, until stop heating while becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pour the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: with oodle maker, material group is rolled repeatedly repeatedly, after making it evenly, be twisted into the cylindrical of diameter 3cm left and right, pressure-cook 1h;
(6) moulding: with oodle maker by cylindricality fabric grind to smooth evenly after, be cut into the length of side and be less than the square of 2cm;
(7) aging: the refrigerator and cooled that is statically placed in 2 ~ 4 ℃ is hidden aging;
(8) dry: in drying in oven, moisture is 6%～8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410193365.0A CN103976350B (en) | 2014-05-09 | 2014-05-09 | A kind of edible mushroom dilated food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410193365.0A CN103976350B (en) | 2014-05-09 | 2014-05-09 | A kind of edible mushroom dilated food and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103976350A true CN103976350A (en) | 2014-08-13 |
| CN103976350B CN103976350B (en) | 2016-01-13 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305165A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed oyster mushroom food |
| CN104351672A (en) * | 2014-10-13 | 2015-02-18 | 王林林 | Production method of artichoke puffed food |
| CN105962081A (en) * | 2016-05-03 | 2016-09-28 | 洽洽食品股份有限公司 | Crab-roe-flavor puffed crackers and preparation method thereof |
| CN106901324A (en) * | 2017-01-21 | 2017-06-30 | 陆川县米场镇合美种养专业合作社联合社 | A kind of preparation method of black fungus rich in selenium instant food |
| CN110089732A (en) * | 2018-11-02 | 2019-08-06 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preparation method of the crisp grain of hickory chick stem |
| CN113841838A (en) * | 2021-09-07 | 2021-12-28 | 广东展翠食品股份有限公司 | Composite puffed food containing fingered citron functional components and preparation method thereof |
Citations (1)
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| CN102511783A (en) * | 2011-12-27 | 2012-06-27 | 天津市林业果树研究所 | Edible fungi puffing product processing technology |
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- 2014-05-09 CN CN201410193365.0A patent/CN103976350B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102511783A (en) * | 2011-12-27 | 2012-06-27 | 天津市林业果树研究所 | Edible fungi puffing product processing technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305165A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed oyster mushroom food |
| CN104351672A (en) * | 2014-10-13 | 2015-02-18 | 王林林 | Production method of artichoke puffed food |
| CN105962081A (en) * | 2016-05-03 | 2016-09-28 | 洽洽食品股份有限公司 | Crab-roe-flavor puffed crackers and preparation method thereof |
| CN106901324A (en) * | 2017-01-21 | 2017-06-30 | 陆川县米场镇合美种养专业合作社联合社 | A kind of preparation method of black fungus rich in selenium instant food |
| CN110089732A (en) * | 2018-11-02 | 2019-08-06 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preparation method of the crisp grain of hickory chick stem |
| CN113841838A (en) * | 2021-09-07 | 2021-12-28 | 广东展翠食品股份有限公司 | Composite puffed food containing fingered citron functional components and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN103976350B (en) | 2016-01-13 |
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