CN108236090A - A kind of method that microwave bulking prepares hawthorn crisp chip - Google Patents
A kind of method that microwave bulking prepares hawthorn crisp chip Download PDFInfo
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- CN108236090A CN108236090A CN201810049235.8A CN201810049235A CN108236090A CN 108236090 A CN108236090 A CN 108236090A CN 201810049235 A CN201810049235 A CN 201810049235A CN 108236090 A CN108236090 A CN 108236090A
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- hawthorn
- thin slice
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- microwave
- microwave bulking
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- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 69
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 69
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 69
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 69
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 69
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 69
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 69
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 69
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 69
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title claims abstract description 18
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 230000001007 puffing effect Effects 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 229920001353 Dextrin Polymers 0.000 claims abstract description 11
- 239000004375 Dextrin Substances 0.000 claims abstract description 11
- 235000019425 dextrin Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 5
- 201000010099 disease Diseases 0.000 claims abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 10
- 230000018109 developmental process Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 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
- 241000657480 Crataegus pinnatifida Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008440 Crataegus cuneata Nutrition 0.000 description 1
- 235000017159 Crataegus pinnatifida Nutrition 0.000 description 1
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- 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
- A23P30/38—Puffing or expanding by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of methods that microwave bulking prepares hawthorn crisp chip, select the Fructus Crataegi of fresh mature, reject deformity, infect pest and disease damage and have the fruit of mechanical damage；Selected Fructus Crataegi with clear water is rinsed, washes off the silt and impurity being attached on hawthorn, and hawthorn is removed the peel, it is cut into the thin slice of 8 10mm, the hawthorn thin slice cut is impregnated 5 10 minutes to carry out color protection in 70 80 DEG C of water, pulls out and drains away the water, be cooled to 20 DEG C；The good hawthorn thin slice of hot soup impregnates 50 after sixty minutes with 6% dextrin, freeze-day with constant temperature 50 60 minutes in 80 90 DEG C of drying box, hawthorn thin slice is carried out microwave bulking, puffing 60 seconds under the power of 750w in balanced 12 14 hours by moisture to certain moisture at a temperature of 20 DEG C；By puffing good hawthorn crisp chip, it is vacuum-packed.Production method of the present invention is simple, easy to operate, the haw flakes safety and sanitation prepared, the technique for enriching the deep processing of hawthorn.
Description
Technical field
The present invention relates to a kind of methods that food processing technology field more particularly to microwave bulking prepare hawthorn crisp chip.
Background technology
Hawthorn (Crataegus pinnatifida) also known as large-fruited Chinese hawthorn, red fruit etc., belong to the rose family, and May is main to divide
Cloth region is in provinces such as Shandong, Henan, Shanxi, Ji, the Liao Dynasty.Fructus Crataegi is stone fruit, and fruit is small and exquisite, and bright red is pleasing, sour-sweet
Delicious, unique flavor has very high nutritive value and medical value, vitamin C, calcium, iron, pectin, amino acid, meals in pulp
Food fiber, Flavonoid substances content come out at the top in fruit.Traditional Chinese Medicine thinks, hawthorn have stagnant disperse accumulationization, convergence and dysentery,
Activate blood circulation and disperse blood clots and other effects；Modern medicine study shows that hawthorn has reducing blood lipid, relaxes bowel, blood pressure lowering, anti-oxidant, anticancer etc.
Effect.Fructus Crataegi maturation is in mid-September to mid-October, and fruit thin skin, pulp organization is softer, in picking and transportational process
It is subject to be mechanically damaged, therefore storage property is poor after fruit maturation.It is processed after hawthorn is picked, can both solve storage property
The problem of poor, solves imbalance between supply and demand, and can improve the added value of hawthorn, increases farmers' income.Fructus Crataegi is main now
Manufacturing process has sugar prod, can, beverage etc., and processing method is relatively simple, and working ability is weaker, and limitation hawthorn industry is further
Development and expansion, constrain the development of rural economy, therefore, the intensive processing of Fructus Crataegi has boundless prospect.
Microwave refers to electromagnetic wave of the frequency range in 300MHz to 300GHz.It is apparent to be applied to food processing advantage,
As heating effect is good, and heating time is short, and product fuel factor is uniform, and product internal and external temperature is consistent, and microwave apparatus is small etc..With
The gradual development and its application on food of microwave technology, microwave bulking technology is applied also gradual wide on food
It is general.The relative theory of microwave bulking food is that the energy of microwave is radiated inside material, forms internal moisture evaporation huge
Vapour pressure, so as to which material be made to generate puffing effect, form desmachyme inside material, be transformed into cavernous form.It is logical
The food for crossing bulking process production is known as dilated food, and dilated food has good development prospect in the food industry.
Invention content
The purpose of the present invention is to provide a kind of methods that microwave bulking prepares hawthorn crisp chip, enrich the deep processing of hawthorn
Technique.
The present invention uses following technical scheme to achieve the above object：
A kind of method that microwave bulking prepares hawthorn crisp chip, includes the following steps：
Step 1, selected fruit；
The Fructus Crataegi of fresh mature is selected, deformity is rejected, infects pest and disease damage and have the fruit of mechanical damage；
Step 2, cleaning slice；
Selected Fructus Crataegi with clear water is rinsed, washes off the silt and impurity being attached on hawthorn, and hawthorn is removed the peel,
The thin slice of 8-10mm is cut into, thin slice requirement is round, it is impossible to sharp angle occurs, prevent and be charred phenomenon, while also to prevent
There is browning phenomenon；
Step 3, blanching；
The hawthorn thin slice cut is impregnated in 70-80 DEG C of water to 5-10 minutes to carry out color protection, pulls out and drains away the water, it is cold
But to 20 DEG C；
Step 4, dextrin immersion and drying；
After the good hawthorn thin slice of hot soup is impregnated 50-60 minutes with 6% dextrin, constant temperature is done in 80-90 DEG C of drying box
50-60 minutes dry, moisture equilibrium 12-14 hours is to certain moisture at a temperature of 20 DEG C, the equilibrium of moisture in hawthorn thin slice
The expansion rate of thin slice can be improved；
Step 5, microwave bulking；
Hawthorn thin slice is subjected to microwave bulking, puffing 60 seconds under the power of 750w；Suitable microwave power can promote
It is big that moisture in hawthorn thin slice goes out power, organizes rapid expanding, generates high puffed degree, inappropriate microwave power can generate swollen
Rate is not high or is charred phenomenon, influences puffing haw flakes mouthfeel, while microwave plays the role of sterilization, suitable microwave work(in itself
Rate can reduce individual sterilization link, save cost.
Step 6, it packs；
By puffing good hawthorn crisp chip, it is vacuum-packed.
As the further scheme of the present invention, in step 2, hawthorn is removed the peel, is cut into the thin slice of 9mm.
As the further scheme of the present invention, in step 3, the hawthorn thin slice cut is impregnated in 76 DEG C of water 8 minutes with
Color protection is carried out, pulls out and drains away the water, be cooled to 20 DEG C.
As the further scheme of the present invention, in step 4, after the 6% dextrin immersion 55 minutes of the good hawthorn thin slice of hot soup,
Freeze-day with constant temperature 60 minutes in 85 DEG C of drying box, balanced 12 hours of moisture is to certain moisture at a temperature of 20 DEG C.
As the further scheme of the present invention, in step 5, hawthorn thin slice is subjected to microwave bulking, it is swollen under the power of 750w
Change 60 seconds.
The beneficial effects of the invention are as follows：Production method of the present invention is simple, easy to operate, solves existing hawthorn converted products master
There is the problem of sugar prod, can, beverage class, the haw flakes safety and sanitation prepared, the technique for enriching the deep processing of hawthorn.
Specific embodiment
The technical solution in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel all other embodiments obtained without making creative work belong to the model that the present invention protects
It encloses.
Embodiment 1
A kind of method that microwave bulking prepares hawthorn crisp chip, includes the following steps：
Step 1, selected fruit；
The Fructus Crataegi of fresh mature is selected, deformity is rejected, infects pest and disease damage and have the fruit of mechanical damage；
Step 2, cleaning slice；
Selected Fructus Crataegi with clear water is rinsed, washes off the silt and impurity being attached on hawthorn, and hawthorn is removed the peel,
The thin slice of 9mm is cut into, thin slice requirement is round, it is impossible to sharp angle occurs, prevent and be charred phenomenon, while also to prevent
Browning phenomenon；
Step 3, blanching；
The hawthorn thin slice cut is impregnated 8 minutes to carry out color protection in 76 DEG C of water, pulls out and drains away the water, be cooled to 20
℃；
Step 4, dextrin immersion and drying；
After the good hawthorn thin slice of hot soup is impregnated 55 minutes with 6% dextrin, freeze-day with constant temperature 60 divides in 85 DEG C of drying box
Clock, at a temperature of 20 DEG C balanced 12 hours of moisture to certain moisture, in hawthorn thin slice the equilibrium of moisture can improve thin slice
Expansion rate；
Step 5, microwave bulking；
Hawthorn thin slice is subjected to microwave bulking, puffing 60 seconds under the power of 750w；Suitable microwave power can promote
It is big that moisture in hawthorn thin slice goes out power, organizes rapid expanding, generates high puffed degree, inappropriate microwave power can generate swollen
Rate is not high or is charred phenomenon, influences puffing haw flakes mouthfeel, while microwave plays the role of sterilization, suitable microwave work(in itself
Rate can reduce individual sterilization link, save cost.
Step 6, it packs；
By puffing good hawthorn crisp chip, it is vacuum-packed.
Embodiment 2
A kind of method that microwave bulking prepares hawthorn crisp chip, includes the following steps：
Step 1, selected fruit；
The Fructus Crataegi of fresh mature is selected, deformity is rejected, infects pest and disease damage and have the fruit of mechanical damage；
Step 2, cleaning slice；
Selected Fructus Crataegi with clear water is rinsed, washes off the silt and impurity being attached on hawthorn, and hawthorn is removed the peel,
The thin slice of 8mm is cut into, thin slice requirement is round, it is impossible to sharp angle occurs, prevent and be charred phenomenon, while also to prevent
Browning phenomenon；
Step 3, blanching；
The hawthorn thin slice cut is impregnated 10 minutes to carry out color protection in 80 DEG C of water, pulls out and drains away the water, be cooled to
20℃；
Step 4, dextrin immersion and drying；
The good hawthorn thin slice of hot soup is impregnated after sixty minutes with 6% dextrin, and freeze-day with constant temperature 60 divides in 90 DEG C of drying box
Clock, at a temperature of 20 DEG C moisture equilibrium 12-14 hours to certain moisture, in hawthorn thin slice the equilibrium of moisture can improve thin
The expansion rate of piece；
Step 5, microwave bulking；
Hawthorn thin slice is subjected to microwave bulking, puffing 60 seconds under the power of 750w；Suitable microwave power can promote
It is big that moisture in hawthorn thin slice goes out power, organizes rapid expanding, generates high puffed degree, inappropriate microwave power can generate swollen
Rate is not high or is charred phenomenon, influences puffing haw flakes mouthfeel, while microwave plays the role of sterilization, suitable microwave work(in itself
Rate can reduce individual sterilization link, save cost.
Step 6, it packs；
By puffing good hawthorn crisp chip, it is vacuum-packed.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of method that microwave bulking prepares hawthorn crisp chip, which is characterized in that include the following steps：
Step 1, selected fruit；
The Fructus Crataegi of fresh mature is selected, deformity is rejected, infects pest and disease damage and have the fruit of mechanical damage；
Step 2, cleaning slice；
Selected Fructus Crataegi with clear water is rinsed, the silt and impurity being attached on hawthorn is washed off, and hawthorn is removed the peel, is cut into
The thin slice of 8-10mm, thin slice requirement are round, it is impossible to sharp angle occur, prevent and be charred phenomenon, while also to prevent
Browning phenomenon；
Step 3, blanching；
The hawthorn thin slice cut is impregnated 5-10 minutes to carry out color protection in 70-80 DEG C of water, pulls out and drains away the water, be cooled to
20℃；
Step 4, dextrin immersion and drying；
After the good hawthorn thin slice of hot soup is impregnated 50-60 minutes with 6% dextrin, the freeze-day with constant temperature 50- in 80-90 DEG C of drying box
Moisture equilibrium 12-14 hours is to certain moisture at a temperature of 60 minutes, 20 DEG C, and moisture is balanced to improve in hawthorn thin slice
The expansion rate of thin slice；
Step 5, microwave bulking；
Hawthorn thin slice is subjected to microwave bulking, puffing 60 seconds under the power of 750w；Suitable microwave power promotes hawthorn thin slice
In moisture to go out power big, organize rapid expanding, generate high puffed degree, it is not high that inappropriate microwave power can generate expansion rate
Or phenomenon is charred, puffing haw flakes mouthfeel is influenced, while microwave plays the role of sterilization in itself.
Step 6, it packs；
By puffing good hawthorn crisp chip, it is vacuum-packed.
2. the method that a kind of microwave bulking according to claim 1 prepares hawthorn crisp chip, which is characterized in that, will in step 2
Hawthorn is removed the peel, and is cut into the thin slice of 9mm.
3. the method that a kind of microwave bulking according to claim 1 prepares hawthorn crisp chip, which is characterized in that, will in step 3
The hawthorn thin slice cut impregnates 8 minutes to carry out color protection in 76 DEG C of water, pulls out and drains away the water, is cooled to 20 DEG C.
4. the method that a kind of microwave bulking according to claim 1 prepares hawthorn crisp chip, which is characterized in that in step 4, heat
After the good hawthorn thin slice of soup is impregnated 55 minutes with 6% dextrin, freeze-day with constant temperature 60 minutes in 85 DEG C of drying box, 20 DEG C of temperature
Balanced 12 hours of lower moisture is to certain moisture.
5. the method that a kind of microwave bulking according to claim 1 prepares hawthorn crisp chip, which is characterized in that, will in step 5
Hawthorn thin slice carries out microwave bulking, puffing 60 seconds under the power of 750w.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810049235.8A CN108236090A (en) | 2018-01-18 | 2018-01-18 | A kind of method that microwave bulking prepares hawthorn crisp chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810049235.8A CN108236090A (en) | 2018-01-18 | 2018-01-18 | A kind of method that microwave bulking prepares hawthorn crisp chip |
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| Publication Number | Publication Date |
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| CN108236090A true CN108236090A (en) | 2018-07-03 |
Family
ID=62699644
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810049235.8A Pending CN108236090A (en) | 2018-01-18 | 2018-01-18 | A kind of method that microwave bulking prepares hawthorn crisp chip |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250547A (en) * | 2019-07-23 | 2019-09-20 | 浙江大学 | A kind of method of jerusalem artichoke skin ecosystem development and utilization |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4055675A (en) * | 1976-12-13 | 1977-10-25 | The United States Of America As Represented By The Secretary Of Agriculture | Preparation of puffed fruit |
| CN1895086A (en) * | 2005-07-16 | 2007-01-17 | 甘肃省润源农产品开发公司 | Production of sweeled apple crisp by microwave-pressure differential process |
| CN104055070A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Production method of oyster mushroom puffing chips |
| CN104068378A (en) * | 2014-06-26 | 2014-10-01 | 南京飞马食品有限公司 | Production method for high-quality non-fried pleurotus eryngii crisp chips |
| CN104473100A (en) * | 2014-12-17 | 2015-04-01 | 江苏省农业科学院 | Leisure taro puffed crisp chips and production process thereof |
-
2018
- 2018-01-18 CN CN201810049235.8A patent/CN108236090A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4055675A (en) * | 1976-12-13 | 1977-10-25 | The United States Of America As Represented By The Secretary Of Agriculture | Preparation of puffed fruit |
| CN1895086A (en) * | 2005-07-16 | 2007-01-17 | 甘肃省润源农产品开发公司 | Production of sweeled apple crisp by microwave-pressure differential process |
| CN104055070A (en) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | Production method of oyster mushroom puffing chips |
| CN104068378A (en) * | 2014-06-26 | 2014-10-01 | 南京飞马食品有限公司 | Production method for high-quality non-fried pleurotus eryngii crisp chips |
| CN104473100A (en) * | 2014-12-17 | 2015-04-01 | 江苏省农业科学院 | Leisure taro puffed crisp chips and production process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 姚园，等: "微波真空膨化山楂片工艺参数优化研究", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250547A (en) * | 2019-07-23 | 2019-09-20 | 浙江大学 | A kind of method of jerusalem artichoke skin ecosystem development and utilization |
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Application publication date: 20180703 |