CN105231358A - Method for manufacturing lemon and yam bean fragrant crisp chips - Google Patents
Method for manufacturing lemon and yam bean fragrant crisp chips Download PDFInfo
- Publication number
- CN105231358A CN105231358A CN201510680358.8A CN201510680358A CN105231358A CN 105231358 A CN105231358 A CN 105231358A CN 201510680358 A CN201510680358 A CN 201510680358A CN 105231358 A CN105231358 A CN 105231358A
- Authority
- CN
- China
- Prior art keywords
- yam bean
- lemon
- powder
- yam
- mixed powder
- 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.)
- Withdrawn
Links
- 235000001591 Pachyrhizus erosus Nutrition 0.000 title claims abstract description 62
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 title claims abstract description 62
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 17
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 244000258470 Pachyrhizus tuberosus Species 0.000 title description 44
- 244000215747 Pachyrhizus erosus Species 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 240000000249 Morus alba Species 0.000 claims abstract description 5
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 3
- 239000008158 vegetable oil Substances 0.000 claims abstract description 3
- 239000011812 mixed powder Substances 0.000 claims description 20
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 6
- 208000030852 Parasitic disease Diseases 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 235000020438 lemon syrup Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 2
- 102000002322 Egg Proteins Human genes 0.000 abstract description 2
- 108010000912 Egg Proteins Proteins 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000014103 egg white Nutrition 0.000 abstract description 2
- 210000000969 egg white Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition 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 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- 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
- Confectionery (AREA)
Abstract
The invention discloses a method for manufacturing lemon and yam bean fragrant crisp chips and belongs to the field of food processing. The method is characterized in that fresh yam bean is adopted as a raw material, and an appropriate amount of lemon paste, corn flour, egg white powder, lotus root starch, lyciumchinensis powder, mulberry leaf powder and vegetable oil. The method comprises the steps of material selection, cleaning, blanching, dehydration, forming, mixing, deep fry and packaging. The method for manufacturing the lemon and yam bean fragrant crisp chips has the advantages that the products are golden yellow in surface and fragrant and crisp in taste, have fruit aroma, are sour, sweet and crisp, have faint scent and delicious flavor of yam bean; the products are rich in protein and starch and nutrition, further have effects of engendering liquid, allaying thirst, performing cooling, removing heat and reducing blood pressure and blood fat and are delicious foods which are suitable for people of all ages, green and healthy. The method is simple to operate, and the lemon and yam bean fragrant crisp chips are convenient to carry.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of lemon yam bean scented crisp chip.
Background technology
Yam bean, also known as yam bean, husky Pueraria lobota, belongs to during pulse family yam bean belongs to the cultigen that can form block root, annual or perennial prehensile herbaceous species plant.The block root manure of yam bean is large, the pure white tender refreshing succulence of meat is nutritious, be rich in sugar and protein, also containing various trace elements such as abundant vitamin C and the necessary calcium of human body, iron, zinc, copper, phosphorus, solarizations, promote the production of body fluid to quench thirst, refrigerantly to reduce phlegm and internal heat, relieving alcoholism, the effect such as hypotensive, blood fat, has good curative effect to cardiovascular disease.Yam bean abundance in the market, exploitation yam bean deep processed product, plays a role to the economic development of promotion China.
Fresh yam bean is not easily preserved, and for being processed into the comprehensive utilization that lemon yam bean scented crisp chip can realize yam bean raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution yam bean is not easily preserved, a kind of preparation method of lemon yam bean scented crisp chip is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of lemon yam bean scented crisp chip, it is characterized in that: adopt fresh yam bean to be raw material, be aided with appropriate lemon slurry, corn flour, albumen Icing Sugar, lotus root starch, Fructus Lycii powder, mulberry leaf powder and vegetable oil, its processing process is → blanching → dehydration → shaping → mixing → fried → packaging of selecting materials → clean, and concrete operation step is:
(1) select materials: choosing makes raw material without parasitosis evil, not damaged, even, the ganoid fresh yam bean of size;
(2) clean: peeling after the fresh yam bean removal of impurities of plucking, clear water being cleaned, drains;
(3) blanching: clean yam bean is put into boiling water, add appropriate lemon slurry, digestion 10-20 minute, pulls out, drains;
(4) dewater: the yam bean boiled is put into vacuum tank, under 3.5-4.5MPa vacuum condition, drains yam bean contained humidity;
(5) shaping: the yam bean after dehydration is thinly sliced for subsequent use;
(6) mixed powder mixing: first by corn flour, albumen Icing Sugar, lotus root starch, Fructus Lycii powder, mulberry leaf powder by the mixed powder of proportions of 5: 2: 1: 1: 1, then by yam bean sheet: mixed powder=3: the ratio of 2, mixed yam bean sheet equably with mixed powder;
(7) fried: the oil cauldron yam bean sheet having mixed mixed powder being put into oil temperature 160-180 DEG C explodes and picks up to yellow shortcake, and treat that it cools, surface spoons one deck lemon syrup;
(8) pack: weigh packing with food plastic bag, seal with plastic bag sealer.
Beneficial effect: product surface of the present invention is in golden yellow, mouthfeel crisp-fried, with fruital, sour-sweet crisp, there is the local flavor of yam bean delicate fragrance deliciousness, this product is rich in protein and starch, nutritious, also have promote the production of body fluid to quench thirst, refrigerantly to reduce phlegm and internal heat, effect of hypertension and hyperlipemia, be a kind of ticbit of all-ages, green health, simple to operate, be easy to carry.
Detailed description of the invention
Embodiment 1
:
A preparation method for lemon yam bean scented crisp chip, concrete operation step is:
(1) select materials: choosing makes raw material without parasitosis evil, not damaged, even, the ganoid fresh yam bean of size;
(2) clean: peeling after the fresh yam bean removal of impurities of plucking, clear water being cleaned, drains;
(3) blanching: clean yam bean is put into boiling water, adds a little vitamin C, and digestion 8 minutes, pulls out, drain;
(4) dewater: the yam bean boiled is put into vacuum tank, under 3.2MPa vacuum condition, drains yam bean contained humidity;
(5) shaping: the yam bean after dehydration is cut into slices for subsequent use;
(6) mixed powder mixing: by cornstarch, refined salt, fructose, pepper powder, cumin powder by the mixed powder of proportions of 3: 2: 2: 2: 1, by yam bean sheet: mixed powder=4: the ratio of 1, mixed yam bean sheet equably with mixed powder;
(7) fried: the oil cauldron yam bean sheet having mixed mixed powder being put into oil temperature 220 DEG C explodes and picks up to yellow shortcake, treats that it cools, sprinkles one deck spiced salt;
(8) pack: weigh packing with food plastic bag, seal with plastic bag sealer.
Embodiment 2
:
A preparation method for lemon yam bean scented crisp chip, concrete operation step is:
(1) select materials: choosing makes raw material without parasitosis evil, not damaged, even, the ganoid fresh yam bean of size;
(2) clean: peeling after the fresh yam bean removal of impurities of plucking, clear water being cleaned, drains;
(3) blanching: clean yam bean is put into boiling water, adds a little honey and malic acid, and digestion 12 minutes, pulls out, drain;
(4) dewater: the yam bean boiled is put into vacuum tank, under 1.2-1.5MPa vacuum condition, drains yam bean contained humidity;
(5) shaping: the yam bean after dehydration is cut into slices for subsequent use;
(6) mixed powder mixing: by cymose buckwheat rhizome powder, yam flour, water caltrop starch, liquorice liquid, egg white by the mixed powder of proportions of 2: 2: 3: 2: 1, by yam bean sheet: mixed powder=1: the ratio of 1, mixed yam bean sheet equably with mixed powder;
(7) fried: the oil cauldron yam bean sheet having mixed mixed powder being put into oil temperature 260 DEG C explodes and picks up to yellow shortcake, treats that it cools, admixes appropriate flavoring rose essence;
(8) pack: weigh packing with food plastic bag, seal with plastic bag sealer.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of a lemon yam bean scented crisp chip, it is characterized in that: adopt fresh yam bean to be raw material, be aided with appropriate lemon slurry, corn flour, albumen Icing Sugar, lotus root starch, Fructus Lycii powder, mulberry leaf powder and vegetable oil, its processing process is → blanching → dehydration → shaping → mixing → fried → packaging of selecting materials → clean, and concrete operation step is:
(1) select materials: choosing makes raw material without parasitosis evil, not damaged, even, the ganoid fresh yam bean of size;
(2) clean: peeling after the fresh yam bean removal of impurities of plucking, clear water being cleaned, drains;
(3) blanching: clean yam bean is put into boiling water, add appropriate lemon slurry, digestion 10-20 minute, pulls out, drains;
(4) dewater: the yam bean boiled is put into vacuum tank, under 3.5-4.5MPa vacuum condition, drains yam bean contained humidity;
(5) shaping: the yam bean after dehydration is thinly sliced for subsequent use;
(6) mixed powder mixing: first by corn flour, albumen Icing Sugar, lotus root starch, Fructus Lycii powder, mulberry leaf powder by the mixed powder of proportions of 5: 2: 1: 1: 1, then by yam bean sheet: mixed powder=3: the ratio of 2, mixed yam bean sheet equably with mixed powder;
(7) fried: the oil cauldron yam bean sheet having mixed mixed powder being put into oil temperature 160-180 DEG C explodes and picks up to yellow shortcake, and treat that it cools, surface spoons one deck lemon syrup;
(8) pack: weigh packing with food plastic bag, seal with plastic bag sealer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510680358.8A CN105231358A (en) | 2015-10-21 | 2015-10-21 | Method for manufacturing lemon and yam bean fragrant crisp chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510680358.8A CN105231358A (en) | 2015-10-21 | 2015-10-21 | Method for manufacturing lemon and yam bean fragrant crisp chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231358A true CN105231358A (en) | 2016-01-13 |
Family
ID=55029421
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510680358.8A Withdrawn CN105231358A (en) | 2015-10-21 | 2015-10-21 | Method for manufacturing lemon and yam bean fragrant crisp chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231358A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995741A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Preparation method of crispy Pachyrhizus erosus chips |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876075A (en) * | 2012-12-20 | 2014-06-25 | 梁春梅 | Pachyrhizus erosus chips and production method thereof |
| CN104705597A (en) * | 2015-02-20 | 2015-06-17 | 柴华 | Production process of fragrant and crispy jerusalem artichoke piece |
-
2015
- 2015-10-21 CN CN201510680358.8A patent/CN105231358A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876075A (en) * | 2012-12-20 | 2014-06-25 | 梁春梅 | Pachyrhizus erosus chips and production method thereof |
| CN104705597A (en) * | 2015-02-20 | 2015-06-17 | 柴华 | Production process of fragrant and crispy jerusalem artichoke piece |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995741A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Preparation method of crispy Pachyrhizus erosus chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102309027A (en) | Total nutrient safe instant fish meat broth production technology | |
| CN102415467A (en) | Preparation method of preserved fruit with strawberry | |
| CN102972714B (en) | Manufacturing method of burclover dish | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| CN106262243A (en) | A kind of Fructus Musae fruity potato chips and preparation method thereof | |
| CN105265521A (en) | Making method of potato glutinous rice cakes | |
| CN105104677A (en) | Making method for candied radishes | |
| CN105394713A (en) | Processing method of instant kelp and squid composite sauce | |
| CN105053472A (en) | Fruit and vegetable flavored wax gourd slice production method | |
| CN104082691A (en) | Method for producing banana chips | |
| CN104472830A (en) | Method for processing rose banana chips | |
| CN105265722A (en) | Fabrication method of molasses yam beans | |
| CN103829133A (en) | Chinese yam cake and preparation method thereof | |
| CN104996702A (en) | Sweet potato crunchy candy processing method | |
| CN105231358A (en) | Method for manufacturing lemon and yam bean fragrant crisp chips | |
| CN104738452A (en) | Production process of potato and pumpkin cake | |
| CN105248615A (en) | Preparation method of health care yam bean tablet | |
| CN103947755B (en) | A kind of preparation method of tree peony flavor beverage | |
| CN106820015A (en) | A kind of less salt fills blood instant tongue dry vegetalbe and its processing method | |
| CN106360508A (en) | Producing method of spicy cabbage | |
| CN102450370A (en) | Preparation process of preserved apricot | |
| CN105146441A (en) | Making method for flavor bottle gourd strips | |
| KR101226756B1 (en) | method for manufacturing fermented soybean curd residue, and soybean curd residue produced thereby | |
| CN105053920A (en) | Method for manufacturing hawthorn potato cake | |
| CN103948073A (en) | Preparation method of coconut flavored tilapia mossambica purple and sweet potato cake prepared food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160113 |