CN106262243A - A kind of Fructus Musae fruity potato chips and preparation method thereof - Google Patents
A kind of Fructus Musae fruity potato chips and preparation method thereof Download PDFInfo
- Publication number
- CN106262243A CN106262243A CN201610691997.9A CN201610691997A CN106262243A CN 106262243 A CN106262243 A CN 106262243A CN 201610691997 A CN201610691997 A CN 201610691997A CN 106262243 A CN106262243 A CN 106262243A
- Authority
- CN
- China
- Prior art keywords
- parts
- raw material
- fructus musae
- potato chips
- rhizoma solani
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of Fructus Musae fruity potato chips, including following raw material, Rhizoma Solani tuber osi 50 70 parts, banana sauce 5 15 parts, 40 60 parts of Ovum Gallus domesticus album, 3 10 parts of water；Described banana sauce includes following raw material, 90 95 parts of Fructus Musae, nigecose 13 parts, Mel 13 parts, salt 0.3 1 parts, Oleum Helianthi 6 12 parts, citric acid 0.02 0.08 parts, Fructus Piperis powder 0.1 0.8 parts；Described Oleum Helianthi is pressed oil.The present invention also provides for a kind of Fructus Musae fruity potato chips manufacture method, Making programme be raw material choose → Rhizoma Solani tuber osi steaming and decocting process → banana sauce boils → feed paddle compression → discharging section → baking → cooling packing.
Description
Technical field
The present invention relates to a kind of foods processing technique, especially relate to a kind of potato block and preparation method thereof.
Background technology
Potato chips are a kind of with Rhizoma Solani tuber osi as primary raw material, and toasted, fried, microwave or fashion of extrusion are expanded and make
Food.Due to its instant, it is prone to digestion, crisp-fried feature good to eat, suitable to people of all ages, favored by consumers；And Ma Ling
Potato itself is nutritious, rich in dietary fiber and vitamin B group, can not only promote intestinal peristalsis promoting, help defecation, additionally it is possible to protect
Sheath skin, delaying cell aging aoxidizes.But the potato chips that traditional method makes are owing to it adds too much food additive and adopts
With elevated heating processes repeatedly, the nutrient substance of itself, by considerable damage, there is also sugary too high the asking of fatty amount simultaneously
Topic, the inadaptable trend advocating health diet at present.When Rhizoma Solani tuber osi fresh goods eats, taste is more single, and as staple food or
Dish, can not preserve after making for a long time.Therefore potato chips are made to can adapt to modern the heaviest to healthy and taste requirement
Want.
Summary of the invention
For solving the deficiencies in the prior art, the present invention provides a kind of Fructus Musae fruity potato chips and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of Fructus Musae fruity potato chips, including following raw material, Rhizoma Solani tuber osi 50-70 part, banana sauce 5-15 part, Ovum Gallus domesticus album
40-60 part, water 3-10 part；Described banana sauce includes following raw material, Fructus Musae 90-95 part, nigecose 1-3 part, Mel 1-3
Part, salt 0.3-1 part, Oleum Helianthi 6-12 part, citric acid 0.02-0.08 part, Fructus Piperis powder 0.1-0.8 part；Described Oleum Helianthi is
Pressed oil.
Preferably, the Fructus Musae fruity potato chips of the present invention include following raw material, Rhizoma Solani tuber osi 60-68 part, banana sauce 10-
14 parts, Ovum Gallus domesticus album 48-55 part, water 5-8 part.
Each raw material that the present invention uses:
Potato nutritional comparison of ingredients is comprehensive, and its essential amino acids content is enriched, and especially contains rice and Semen Tritici aestivi lacks
Lysine；The content of its dietary fiber is higher, it is possible to prevent from forming ulcer and balance blood-glucose content and preventing body
Weight excessively increases；Rhizoma Solani tuber osi is multivitamin and mineral Excellent sources, such as vitamin C, folic acid, vitamin B6, potassium etc.,
Possibly together with a lot of nutrient for plants, such as polyphenol, flavone, anthocyanidin, carotenoid, alkaloid etc..Rhizoma Solani tuber osi is stuck with paste through culinary art
Can be absorbed by catapepsis after change, old children crowd the most suitably eats.
Fructus Musae is nutritious, containing various active composition, such as, contains polysaccharide, polyphenol, carotenoid, amine etc., tool
There is antiulcer, promote the effects such as wound healing, antioxidation, raising immunity, can regulating intestinal canal merit according to research edible banana
Can, reduce diarrhoea, moreover it is possible to reduce blood glucose, blood pressure and blood fat, reduce having diabetes and the risk of cardiovascular disease.
Nigecose is the sucrose of infusion in the conventional way, and compared with white sugar, crystal sugar, nigecose is raw sugar, remains in Caulis Sacchari sinensis
Minerals and vitamins, such as calcium, potassium, ferrum, folic acid etc., the molasses polysaccharide wherein contained has the merit of antioxidant and anti-aging
Effect.The traditional Chinese medical science is thought, nigecose is temperature compensation food, it is possible to QI invigorating buffers, promoting blood circulation to remove blood stasis, dispelling cold by warming the meridian, alleviating pain.Its biography of this exopathogenic factor
Controlling method makes nigecose with the flavour of a kind of caramel, is loved by the people.
Mel serves not only as can be with sweeting agent, and its nutritional labeling is extremely complex, has kind more than 180, mainly carbon water according to statistics
Compound, vitamin, acid, mineral, enzyme etc..Clinical practice and modern pharmacological research, Mel has removing toxic substances, grows
Profit, antibacterial, antiinflammatory, protection wound surface, promoting the function such as cell regeneration and sepage absorption, external is for oral administration all its given efficacy.
Citric acid is a kind of edible acids, derives from fermentable, has gentle frank tart flavour, makes an addition in potato chips
After the acid environment of potato chips, the growth of suppression microorganism both as flavoring agent, can have been regulated simultaneously, play the effect of preservative.Lemon
Lemon acid can improve the sensory properties of potato chips, homergy in reinforcement, and appetite strengthening also promotes the digestion of internal calcium, phosphorus substance
Absorb.
Oleum Helianthi uses pressed oil, and potato chips colouring can be made golden yellow, and by the common effect of oils and fats, promotes the perfume (or spice) of potato chips
Gas distributes, and contributes to promoting appetite.
Ovum Gallus domesticus album uses after dismissing to eighty per cant, mixes with other raw material, and when baking, the bubble in Ovum Gallus domesticus album can promote to cut
Sheet rises and sends out, and increases potato chips crispy texture；And Fructus Piperis powder can not only remove egg fishy smell, and the fresh fragrance of potato chips can be promoted.
The technological process of the manufacture method of a kind of Fructus Musae fruity potato chips is: → Rhizoma Solani tuber osi steaming and decocting process → Fructus Musae chosen by raw material
Beans boils → feed paddle compression → discharging section → baking → cooling packing.Specifically comprise the following steps that
1) raw material is chosen and is processed
According to above-mentioned weight, selecting intact, amylose content anosis without worm is the Rhizoma Solani tuber osi of 25-40%, washes
Clean peeling, puts into steamer Steam by water bath 20min, makes Rhizoma Solani tuber osi soften, standby；Ovum Gallus domesticus album is dismissed to eighty per cant, standby；
2) banana sauce boils
According to above-mentioned weight, choose the peeling of fresh Fructus Musae, be cut into small pieces, Fructus Musae meat poured into and endures in stainless-steel pan
10-25min processed, to becoming dense beans, and adds nigecose, Mel, citric acid, Oleum Helianthi, salt and Fructus Piperis powder, then boils 2-
3min, stand-by；
3) feed paddle compression
The Rhizoma Solani tuber osi softened, banana sauce, water are added microtome feed hopper, stirring, adds the albumen dismissed, turn all
Even, make raw material fully merge consolidation, wherein worm screw rotating speed is 90-120r/min；
4) discharging section
The raw material merged is continued to be pressed down against by worm screw, is extruded by the discharging die head of food slicer, and extrusion temperature is
120-150 DEG C, extrusion pressure is that the reciprocating motion of 4-8MPa discharging die head coordinates with the steel wire on steel wire rack on the downside of discharging die head, even
Continuous section, slice thickness is 1-3mm, and this thickness is by the reciprocating speed controlling of discharging die head；
5) baking
Section is directly fallen on the conveyer belt that steel wire rack bottom is arranged, and conveyer belt is provided around electrothermal tube, cuts into slices and is passing
I.e. completing baking during sending, heating-up temperature is 150-250 DEG C, and finished product water content is 6-8%；
6) cooling packing
Cool down after section baking, enter the vacuum packing machine that conveyer belt end is arranged, be vacuum-packed.
Preferably, step 1) in select amylose content be the Rhizoma Solani tuber osi of 30-36%；
Preferably, step 5) in select heating-up temperature be 180 DEG C-200 DEG C.
Using after technique scheme, the present invention has following remarkable advantage and a beneficial effect:
1, use the raw material of natural origin, without other food additive, remain the natural flavour mountaineous of raw material, taste
Light, do not increase the added burden that potato chips are digested and assimilated by health, Fructus Musae fragrant aroma, it is possible to promote appetite；
2, the Rhizoma Solani tuber osi of amylose content 25-40% is chosen, directly baking after coordinating extrusion temperature and using section
Technique, make the rapid flash distillation of the moisture in section, starch gelatinization forms the framing structure of potato chips, and the bubble in albumen is adding simultaneously
Expand during heat, promote that rising of raw material sends out further, it is ensured that in the case of without bulking agent, make the potato chips mouthfeel prepared crisp
Crisp；
3, potato chips finished product water content is 6-8%, and adds citric acid in the feed, controls the pH of food microenvironment, with
Shi Caiyong is vacuum-packed, on the one hand suppression growth of microorganism, it is ensured that the shelf life life-span of potato chips, on the other hand keeps potato block
Distinctive fragrance and mouthfeel；
4, use feed, stir, compress, cut into slices, full-automatic technological process that baking is integrated in one, simple to operate, potato chips
Manufacturing process is quick continuously, and production efficiency is high, reduces cost of labor；The most quick production process shortens raw material and connects with air
The time touched, reduce the nutrition deterioration in raw material.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the invention will be further described.
Embodiment 1
The present invention provides a kind of Fructus Musae fruity potato chips, including following raw material, Rhizoma Solani tuber osi 50 parts, banana sauce 5 parts, egg
Clear 40 parts, 3 parts of water；Described banana sauce includes following raw material, 90 parts of Fructus Musae, nigecose 1 part, Mel 1 part, salt 0.3 part, recklessly
0.1 part of green pepper powder, Oleum Helianthi 6 parts, citric acid 0.02 part.Described Oleum Helianthi is pressed oil.
The present embodiment manufacture method:
1) according to above-mentioned weight, selecting intact, amylose content anosis without worm is the Rhizoma Solani tuber osi of 25%, cleans
Peeling, puts into steamer Steam by water bath 20min, makes Rhizoma Solani tuber osi soften, standby；Ovum Gallus domesticus album is dismissed to eighty per cant, standby；
2) according to above-mentioned weight, choose the peeling of fresh Fructus Musae, be cut into small pieces, Fructus Musae meat is poured in stainless-steel pan
Boil 10min, to becoming dense beans, and add nigecose, Mel, citric acid, Oleum Helianthi and salt, then boil 3min, stand-by；
3) Rhizoma Solani tuber osi softened, banana sauce, water are added microtome feed hopper, stirring, add the albumen dismissed, turn
Uniformly, making raw material fully merge consolidation, wherein worm screw rotating speed is 90r/min；
4) raw material merged is continued to be pressed down against by worm screw, is extruded by the discharging die head of food slicer, extrusion temperature
Being 120 DEG C, extrusion pressure is 4MPa, and discharging die head moves back and forth and coordinates, continuously with the steel wire on steel wire rack on the downside of discharging die head
Section, slice thickness is 1mm, and this thickness is by the reciprocating speed controlling of discharging die head；
5) section is directly fallen on the conveyer belt that steel wire rack bottom is arranged, and conveyer belt is provided around electrothermal tube, cuts into slices
I.e. completing baking during transmission, heating-up temperature is 150 DEG C, and finished product water content is 8%；
6) cool down after section baking, enter the vacuum packing machine that conveyer belt end is arranged, be vacuum-packed.
Embodiment 2
The present invention provides a kind of Fructus Musae fruity potato chips, including following raw material, and Rhizoma Solani tuber osi 70 parts, banana sauce 15 parts,
60 parts of Ovum Gallus domesticus album, 10 parts of water；Described banana sauce includes following raw material, 95 parts of Fructus Musae, nigecose 3 parts, Mel 1 part, salt 1 part,
Fructus Piperis powder 0.8 part, Oleum Helianthi 12 parts, citric acid 0.08 part.Described Oleum Helianthi is pressed oil.
The present embodiment manufacture method:
1) according to above-mentioned weight, selecting intact, amylose content anosis without worm is the Rhizoma Solani tuber osi of 40%, cleans
Peeling, puts into steamer Steam by water bath 20min, makes Rhizoma Solani tuber osi soften, standby；Ovum Gallus domesticus album is dismissed to eighty per cant, standby；
2) according to above-mentioned weight, choose the peeling of fresh Fructus Musae, be cut into small pieces, Fructus Musae meat is poured in stainless-steel pan
Boil 25min, to becoming dense beans, and add nigecose, Mel, citric acid, Oleum Helianthi, salt and Fructus Piperis powder, then boil 2min, treat
With；
3) Rhizoma Solani tuber osi softened, banana sauce, water are added microtome feed hopper, stirring, add the albumen dismissed, turn
Uniformly, making raw material fully merge consolidation, wherein worm screw rotating speed is 100r/min；
4) raw material merged is continued to be pressed down against by worm screw, is extruded by the discharging die head of food slicer, extrusion temperature
Being 130 DEG C, extrusion pressure is 5MPa, and discharging die head moves back and forth and coordinates, continuously with the steel wire on steel wire rack on the downside of discharging die head
Section, slice thickness is 3mm, and this thickness is by the reciprocating speed controlling of discharging die head；
5) section is directly fallen on the conveyer belt that steel wire rack bottom is arranged, and conveyer belt is provided around electrothermal tube, cuts into slices
I.e. completing baking during transmission, heating-up temperature is 250 DEG C, and finished product water content is 6%；
6) cool down after section baking, enter the vacuum packing machine that conveyer belt end is arranged, be vacuum-packed.
Embodiment 3
The present invention provides a kind of Fructus Musae fruity potato chips, including following raw material, and Rhizoma Solani tuber osi 60 parts, banana sauce 10 parts,
50 parts of Ovum Gallus domesticus album, 6 parts of water；Described banana sauce includes following raw material, 92 parts of Fructus Musae, nigecose 2 parts, Mel 2 parts, salt 0.6 part,
Fructus Piperis powder 0.5 part, Oleum Helianthi 10 parts, citric acid 0.06 part.Described Oleum Helianthi is pressed oil.
The present embodiment manufacture method:
1) according to above-mentioned weight, selecting intact, amylose content anosis without worm is the Rhizoma Solani tuber osi of 30%, cleans
Peeling, puts into steamer Steam by water bath 20min, makes Rhizoma Solani tuber osi soften, standby；Ovum Gallus domesticus album is dismissed to eighty per cant, standby；
2) according to above-mentioned weight, choose the peeling of fresh Fructus Musae, be cut into small pieces, Fructus Musae meat is poured in stainless-steel pan
Boil 20min, to becoming dense beans, and add nigecose, Mel, citric acid, Oleum Helianthi, salt and Fructus Piperis powder, then boil 2min, treat
With；
3) Rhizoma Solani tuber osi softened, banana sauce, water are added microtome feed hopper, stirring, add the albumen dismissed, turn
Uniformly, making raw material fully merge consolidation, wherein worm screw rotating speed is 110r/min；
4) raw material merged is continued to be pressed down against by worm screw, is extruded by the discharging die head of food slicer, extrusion temperature
Being 140 DEG C, extrusion pressure is 7MPa, and discharging die head moves back and forth and coordinates, continuously with the steel wire on steel wire rack on the downside of discharging die head
Section, slice thickness is 2mm, and this thickness is by the reciprocating speed controlling of discharging die head；
5) section is directly fallen on the conveyer belt that steel wire rack bottom is arranged, and conveyer belt is provided around electrothermal tube, cuts into slices
I.e. completing baking during transmission, heating-up temperature is 200 DEG C, and finished product water content is 6.8%；
6) cool down after section baking, enter the vacuum packing machine that conveyer belt end is arranged, be vacuum-packed.
Embodiment 4
The present invention provides a kind of Fructus Musae fruity potato chips, including following raw material, and Rhizoma Solani tuber osi 68 parts, banana sauce 14 parts,
55 parts of Ovum Gallus domesticus album, 8 parts of water；Described banana sauce includes following raw material, 94 parts of Fructus Musae, nigecose 1 part, Mel 2 parts, salt 0.8 part,
Fructus Piperis powder 0.6 part, Oleum Helianthi 10 parts, citric acid 0.07 part.Described Oleum Helianthi is pressed oil.
The present embodiment manufacture method:
1) according to above-mentioned weight, selecting intact, amylose content anosis without worm is the Rhizoma Solani tuber osi of 36%, cleans
Peeling, puts into steamer Steam by water bath 20min, makes Rhizoma Solani tuber osi soften, standby；Ovum Gallus domesticus album is dismissed to eighty per cant, standby；
2) according to above-mentioned weight, choose the peeling of fresh Fructus Musae, be cut into small pieces, Fructus Musae meat is poured in stainless-steel pan
Boil 24min, to becoming dense beans, and add nigecose, Mel, citric acid, Oleum Helianthi, salt and Fructus Piperis powder, then boil 2min, treat
With；
3) Rhizoma Solani tuber osi softened, banana sauce, water are added microtome feed hopper, stirring, add the albumen dismissed, turn
Uniformly, making raw material fully merge consolidation, wherein worm screw rotating speed is 120r/min；
4) raw material merged is continued to be pressed down against by worm screw, is extruded by the discharging die head of food slicer, extrusion temperature
Being 150 DEG C, extrusion pressure is 8MPa, and discharging die head moves back and forth and coordinates, continuously with the steel wire on steel wire rack on the downside of discharging die head
Section, slice thickness is 2mm, and this thickness is by the reciprocating speed controlling of discharging die head；
5) section is directly fallen on the conveyer belt that steel wire rack bottom is arranged, and conveyer belt is provided around electrothermal tube, cuts into slices
I.e. completing baking during transmission, heating-up temperature is 180 DEG C, and finished product water content is 7.5%；
6) cool down after section baking, enter the vacuum packing machine that conveyer belt end is arranged, be vacuum-packed.
Above preferred embodiment of the present invention is described, but is not to be construed as limitations on claims.This
Bright being not only limited to above example, its design parameter allows to change, all institutes in the protection domain of demand for independence of the present invention
The various changes made are the most within the scope of the present invention.
Claims (5)
1. Fructus Musae fruity potato chips, it is characterised in that include following raw material, Rhizoma Solani tuber osi 50-70 part, banana sauce 5-15
Part, Ovum Gallus domesticus album 40-60 part, water 3-10 part；Described banana sauce includes following raw material, Fructus Musae 90-95 part, nigecose 1-3 part, honeybee
Honey 1-3 part, salt 0.3-1 part, Oleum Helianthi 6-12 part, citric acid 0.02-0.08 part, Fructus Piperis powder 0.1-0.8 part.
Fructus Musae fruity potato chips the most according to claim 1, it is characterised in that include following raw material, Rhizoma Solani tuber osi 60-
68 parts, banana sauce 10-14 part, Ovum Gallus domesticus album 48-55 part, water 5-8 part.
3. according to the manufacture method of the Fructus Musae fruity potato chips described in claims 1 or 2, it is characterised in that comprise the steps:
1) raw material is chosen and is processed
According to the selection of above-mentioned weight is intact and amylose content is the Rhizoma Solani tuber osi of 25-40%, cleans peeling, put into steaming
Pot Steam by water bath 20min, makes Rhizoma Solani tuber osi soften, standby；
2) banana sauce infusion
Choose the peeling of fresh Fructus Musae according to above-mentioned weight, be cut into small pieces, Fructus Musae meat poured into and in stainless-steel pan, boils 10-
25min, to becoming dense beans, and adds nigecose, Mel, citric acid, Oleum Helianthi, salt and Fructus Piperis powder, then boils 2-3min, treat
With；Ovum Gallus domesticus album is dismissed to eighty per cant, standby；
3) feed paddle compression
The Rhizoma Solani tuber osi softened, banana sauce, water are added microtome feed hopper, stirring, add the albumen dismissed, turn uniformly,
Making raw material fully merge consolidation, wherein worm screw rotating speed is 90-120r/min；
4) discharging section
The raw material merged is continued to be pressed down against by worm screw, is extruded by the discharging die head of food slicer, and extrusion temperature is 120-
150 DEG C, extrusion pressure is that the reciprocating motion of 4-8MPa discharging die head coordinates with the steel wire on steel wire rack on the downside of discharging die head, cuts continuously
Sheet, slice thickness is 1-3mm, and this thickness is by the reciprocating speed controlling of discharging die head；
5) baking
Section is directly called on the conveyer belt that steel wire rack bottom is arranged, and conveyer belt is provided around electrothermal tube, and section was transmitting
I.e. completing baking in journey, heating-up temperature is 150-250 DEG C, and finished product water content is 6-8%；
6) cooling packing
Cool down after section baking, enter the vacuum packing machine that conveyer belt end is arranged, be vacuum-packed.
Fructus Musae fruity potato chips the most according to claim 3 and preparation method thereof, it is characterised in that step 1) middle selection straight chain
Content of starch is the Rhizoma Solani tuber osi of 30-36%.
Fructus Musae fruity potato chips the most according to claim 3 and preparation method thereof, it is characterised in that step 5) in heating-up temperature
For 180-200 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610691997.9A CN106262243A (en) | 2016-08-18 | 2016-08-18 | A kind of Fructus Musae fruity potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610691997.9A CN106262243A (en) | 2016-08-18 | 2016-08-18 | A kind of Fructus Musae fruity potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262243A true CN106262243A (en) | 2017-01-04 |
Family
ID=57661661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610691997.9A Pending CN106262243A (en) | 2016-08-18 | 2016-08-18 | A kind of Fructus Musae fruity potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262243A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969660A (en) * | 2017-11-29 | 2018-05-01 | 良品铺子股份有限公司 | A kind of processing method of frying banana potato chips |
| CN109567092A (en) * | 2018-12-18 | 2019-04-05 | 五邑大学 | A kind of method of frying banana chip |
| CN111264815A (en) * | 2020-03-30 | 2020-06-12 | 安徽省小岗盼盼食品有限公司 | Preparation method of chipless potato chips |
| WO2023188694A1 (en) * | 2022-03-31 | 2023-10-05 | 日清食品ホールディングス株式会社 | Sliced raw potato containing externally-derived dietary fiber, production method therefor, and potato chips |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397630A (en) * | 2014-11-26 | 2015-03-11 | 青岛百川石墨有限公司 | Chips capable of maintaining beauty and keeping young and preparation method of chips |
| CN105639537A (en) * | 2015-12-30 | 2016-06-08 | 赵新友 | Processing technology of potato chips |
-
2016
- 2016-08-18 CN CN201610691997.9A patent/CN106262243A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397630A (en) * | 2014-11-26 | 2015-03-11 | 青岛百川石墨有限公司 | Chips capable of maintaining beauty and keeping young and preparation method of chips |
| CN105639537A (en) * | 2015-12-30 | 2016-06-08 | 赵新友 | Processing technology of potato chips |
Non-Patent Citations (1)
| Title |
|---|
| 曾洁等: "《薯类食品生产工艺与配方》", 31 January 2012, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969660A (en) * | 2017-11-29 | 2018-05-01 | 良品铺子股份有限公司 | A kind of processing method of frying banana potato chips |
| CN109567092A (en) * | 2018-12-18 | 2019-04-05 | 五邑大学 | A kind of method of frying banana chip |
| CN111264815A (en) * | 2020-03-30 | 2020-06-12 | 安徽省小岗盼盼食品有限公司 | Preparation method of chipless potato chips |
| WO2023188694A1 (en) * | 2022-03-31 | 2023-10-05 | 日清食品ホールディングス株式会社 | Sliced raw potato containing externally-derived dietary fiber, production method therefor, and potato chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511778B (en) | Method for processing fat foie gras | |
| CN106262243A (en) | A kind of Fructus Musae fruity potato chips and preparation method thereof | |
| CN101411431A (en) | Garden stuff bean curd and technique of preparing the same | |
| CN101411430A (en) | A kind of method for salting of bean food | |
| KR102367580B1 (en) | Method for Manufacturing Spice Sauce for Chicken Rib | |
| CN104705597A (en) | Production process of fragrant and crispy jerusalem artichoke piece | |
| KR101389679B1 (en) | Method for manufacturing healthful fruits preserved in honey | |
| CN104323171A (en) | Preparation method of Chinese yam and Jerusalem artichoke biscuits | |
| CN103919185A (en) | Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste | |
| CN105053472A (en) | Fruit and vegetable flavored wax gourd slice production method | |
| CN104757048A (en) | Making method of shrimp potato cake | |
| CN102028269A (en) | Canned product with sea cucumbers and bouilli and processing method thereof | |
| CN103829133A (en) | Chinese yam cake and preparation method thereof | |
| CN103349145B (en) | Preparation method of hard candy taking sweet potato as main raw material | |
| CN108703356A (en) | A kind of tomato beef sauce and its processing method | |
| CN104472837A (en) | Method for making candy preserved healthy asparagus lettuce | |
| CN106213325A (en) | A kind of green apple taste potato chips and preparation method thereof | |
| KR101529301B1 (en) | Configure the chicken and roast octopus and method of manufacturing the nutritional | |
| KR100630477B1 (en) | Korean stew called boodae jjigae and manufacturing process thereof | |
| CN106360650A (en) | Delicious thick chili sauce and production method thereof | |
| CN111296801A (en) | Production process of novel healthy puffed food blank | |
| CN105053879A (en) | Production method of a spicy and hot candied Benincasa hispida | |
| CN105685879A (en) | Bean paste cake suitable for being eaten in summer and production method thereof | |
| CN106235132A (en) | A kind of red date potato chips and preparation method thereof | |
| CN105767708A (en) | Pickled pepper flavored bamboo shoot processing method |
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: 20170104 |