CN101301055A - Puffing fruit vegetable crisp slices processed by hot vapor and method thereof - Google Patents
Puffing fruit vegetable crisp slices processed by hot vapor and method thereof Download PDFInfo
- Publication number
- CN101301055A CN101301055A CNA2008100712566A CN200810071256A CN101301055A CN 101301055 A CN101301055 A CN 101301055A CN A2008100712566 A CNA2008100712566 A CN A2008100712566A CN 200810071256 A CN200810071256 A CN 200810071256A CN 101301055 A CN101301055 A CN 101301055A
- Authority
- CN
- China
- Prior art keywords
- superheated steam
- fruit
- vegetable
- puffing
- expanded
- 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 provides a vegetable chip processed by swelling using superheated steam and method thereof. The vegetable chip of the invention is swelled by superheated steam and the process method comprises vegetable selecting, cleaning, slicing, color protecting, washing and dehydrating. The product of vegetable chip is produced by drying to a low water ratio after swelling by superheated steam. The vegetable chip is swelled using superheated steam by the invention with advanced scientific method, little service time, little used equipment, low energy consumption and process cost, and better economic benefit. The prepared vegetable chip is provided with fine looking, good color, flavor and taste, crisp mouth-feel, high retention ratio of nutritional ingredients and low energy without external fats. Quality of the product is superior to the vegetable chip swelled by deep frying, and the product is apt to preserve, propitious to human health and suitable for obese people and three highs people.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of puffing fruit vegetable crisp slices processed by hot vapor and method thereof.
Background technology
Fruit and vegetable crisp chip is crisp because of its mouthfeel, local flavor is good, is rich in vitamin, dietary fiber and several mineral materials, liked by consumers in general.Traditional fruit and vegetable crisp chip processing is based on frying-expansion, and the fruit and vegetable crisp chip of frying-expansion is because oil content generally more than 15%, is store easy oxidation for a long time, and long-term eating easily causes body fat.Frying-expansion is suitable for the processing of crisp of potato class, is unsuitable for the processing of crisp of fruits and low starchy vegetable class.In recent years, the fruit vegetable crisp slices processed technical development of non-frying-expansion is very fast, and as the cryogenic vacuum puffed vegetable fruit crisp slice, this method adopts hot-air to conduct heat under vacuum condition to carry out drying expanded; The micro-wave vacuum puffing technique is fruit vegetable crisp slices processed, utilizes microwave to realize the quick low temperature expanding of fruit and vegetable crisp chip under vacuum condition; The fruit and vegetable crisp chip color and luster and the raciness of these method expanding processing, but equipment has high input, the energy consumption height, the expanded time is longer, generally needs 0.5-5h, and production cost is higher.
Summary of the invention
The purpose of this invention is to provide a kind of puffing fruit vegetable crisp slices processed by hot vapor and method thereof, this method adopts superheated steam that fruits and vegetables are carried out expanding treatment, the methodological science advanced person, have the time spent few, less input for equipment, energy consumption and processing cost are low, good in economic efficiency, the preparation the fruit and vegetable crisp chip good looking appearance, color, smell and taste are all good, mouthfeel is crisp, nutritional labeling retention rate height, do not contain external grease, energy is low, product quality is better than the fruit and vegetable crisp chip of frying-expansion, be easy to preservation, help the healthy of people.
Puffing fruit vegetable crisp slices processed by hot vapor of the present invention is to adopt superheated steam to carry out expanding treatment.
The processing method of puffing fruit vegetable crisp slices processed by hot vapor of the present invention is characterized in that: comprise that fruits and vegetables choose, clean, cut into slices, protect look, flushing, dehydration, be dried to low-water-content again after superheated steam is expanded, can make the fruit and vegetable crisp chip product.Described superheated steam is expanded to be characterised in that: fruit and vegetable tablet is expanded to be finished in superheated steam expansion chamber, meter pressure in the superheater chamber is that 113-420kPa, temperature are 115-180 ℃, keeps 35-60s, opens superheated steam expansion chamber door at once, suddenly release pressure makes fruit and vegetable tablet expanded.Described superheated steam steams expansion chamber to have chamber to be opened/closed door, superheated steam control valve, and can feed the pressure vessel of superheated steam.
Remarkable advantage of the present invention is:
1) the present invention adopts superheated steam that fruits and vegetables are carried out expanding treatment, overcome the expanded shortcoming of frying-expansion and cryogenic vacuum, the superheated steam of having realized fruit and vegetable tablet is expanded fast, the methodological science advanced person, have the time spent few (only needing 35-60s), less input for equipment, energy consumption and the low advantage of processing cost, can be widely used in the processing of crisp of high starch potato class, and the processing of crisp of low starchy vegetable and fruits.
2) superheated steam of the present invention's employing is the steam that is higher than saturation temperature, and when pressure is identical, but its degree of superheat difference is that character such as the asynchronous enthalpy of temperature, moisture in the soil value, density are different.Superheated steam removes has higher pressure, also has certain degree of unsaturation, therefore in puffed fruit-vegetable, also because flashing effect makes fruits and vegetables lose part moisture, thereby can shorten the subsequent drying time, has reduced drying cost.
3) the fruit and vegetable crisp chip good looking appearance of superheated steam expanding processing of the present invention, color, smell and taste are all good, mouthfeel is crisp, nutritional labeling retention rate height, do not contain external grease, energy is low, product quality is better than the fruit and vegetable crisp chip of frying-expansion, be easy to preservation, help the healthy of people, it is edible also to be fit to obese people and " three height " crowd.
Specific implementation method
The method of puffing fruit vegetable crisp slices processed by hot vapor provided by the present invention comprises that fruits and vegetables choose, clean, cut into slices, protect look, flushing, dehydration, expanded, the drying process of superheated steam.Concrete by following technical step realization.
1) fruits and vegetables selection operation: be that selection is fresh, complete, maturity suitable, have no mechanical damage, do not have the fruits and vegetables that rot to reach disease and pest, guarantee the quality that processes raw material.
2) matting: the dirt of flush away fruit and vegetable surfaces makes the raw material cleaning.
3) slicing process: the sheet that fruits and vegetables is cut into 2-8mm.
4) protect the look operation: adopt colour protecting liquid to soak the fruits and vegetables of section, soak time is 10-30min, colour protecting liquid is for adding the aqueous solution of combination formula, according to mass percentage concentration: i.e. 0.1-0.5% citric acid, the 0.05-0.2% sodium hydrogensulfite, 0.2-0.5% calcium chloride, 0.1-0.8% sodium chloride, 0.1-0.3% vitamin C.Wherein: the main effect of citric acid shows chela and metal ion, prevents brown stain, can reduce the pH value, regulates the local flavor of fruit and vegetable crisp chip; Sodium hydrogensulfite can suppress enzymatic browning, can suppress non-enzymatic browning again, has anti-oxidant and discoloration; Calcium chloride has induration, can improve the expanded uniformity, helps keeping the mode of appearance of puffed vegetable fruit crisp slice; Sodium chloride has certain inhibition and destruction to the vigor of enzyme, certain chromatic effect that protects is arranged, and can improve product special flavour; Vitamin C is the anti-oxidant nutrient of a kind of broad spectrum activity, has the effect that strengthens non-oxidizability, can reduce the pH value, suppresses brown stain.The combination formula of colour protecting liquid should rationally use color stabilizer kind and consumption according to the characteristics of different fruits and vegetables.
5) flushing operation: fruit and vegetable tablet is pulled it out through after protecting the look processing, rinses well repeatedly with clear water, drains surface moisture then.
6) dehydration procedure: utilize the fruit and vegetable tablet of heated-air drying through protecting look and cleaning under 55-95 ℃ of condition, should be controlled drying time according to fruit and vegetable tablet water content requirement behind the drying and dehydrating, and the wet basis moisture content of fruit and vegetable tablet is 15%-38% behind the drying and dehydrating.
7) the expanded operation of superheated steam: the fruit and vegetable tablet after will dewatering places in the superheated steam expansion chamber, close chamber's door, open the superheated steam control valve, superheated steam is entered in the superheated steam expansion chamber, when the meter pressure in the superheated steam expansion chamber rises to 113-420kPa, closes the superheated steam control valve when temperature is 115-180 ℃, keep 35-60s, open superheated steam expansion chamber door at once, suddenly release pressure makes fruit and vegetable tablet expanded.The high pressure superheated steam penetration power is strong, the deep enough fruits and vegetables of energy inside, and instantaneous release of pressure produces the flash distillation bulking effect, makes fruits and vegetables form loose uniform microcellular structure.
8) drying process: the fruit and vegetable tablet heated-air drying under 50-70 ℃ of condition with superheated steam after expanded, reduce to 2%-7% until its wet basis moisture content.
In order fully to disclose the method for puffing fruit vegetable crisp slices processed by hot vapor of the present invention, be illustrated below in conjunction with embodiment, but the present invention is not limited only to this.
Embodiment 1
Apple crisp slices
Apple at first needs through selecting.Select fresh, fruit shape is complete, eight to ninety percent ripe, size evenly, have no mechanical damage, do not have rotten apple and process.Clean apple with clear water, remove the silt and the impurity on surface.Remove the peel stoning and handle, rinse well with clear water again.
In the apple slice operation, apple is cut into the sheet of 3-8mm.Apple flakes is thin excessively, occurs broken and phenomenon in irregular shape when easily causing superheated steam expanded; Blocked up, easily cause expanded being short of power, cause expanded inhomogeneous.
Apple flakes is put into colour protecting liquid soak, soak time is 20-30min.Colour protecting liquid is for adding the aqueous solution of combination formula, and its interpolation prescription is: according to mass percentage concentration 0.3-0.5% citric acid, and 0.05-0.1% sodium hydrogensulfite, 0.2-0.5% calcium chloride, 0.3-0.5% sodium chloride, 0.1-0.3% vitamin C.
To pull out through the apple flakes that protects the look processing, rinse well, drain surface moisture then with the clear water that flows.
Apple flakes behind the draining is placed air drier, heated-air drying under 55-60 ℃ of condition, the control of time is advisable to wet basis moisture content 15%-20% with the apple flakes drying and dehydrating.
The expanded apple flakes of superheated steam is to carry out in superheated steam expansion chamber.Apple flakes after the dehydration is placed in the superheated steam expansion chamber, close chamber's door, open the superheated steam control valve, superheated steam is entered in the superheated steam expansion chamber, when the meter pressure in the superheated steam expansion chamber rises to 113-123kPa, closes the superheated steam control valve when temperature is 115-120 ℃, keep 35-40s, open superheated steam expansion chamber door at once, suddenly release pressure makes apple flakes expanded.
Apple flakes heated-air drying under 50-60 ℃ of condition with superheated steam after expanded is reduced to 2%-5% until its wet basis moisture content.
Embodiment 2
Crisp of banana
Banana at first needs through selecting.Select fresh, fruit shape is big and complete, eight to ninety percent ripe, have no mechanical damage, do not have and rot and the bananas of insect pest are processed.Clean banana with clear water, remove the silt and the impurity on surface.Dial and remove epidermis and remove network, rinse well with clear water again.
In the banana slicing process, banana is cut into the sheet of 3-6mm.
The banana chip that cuts is put into colour protecting liquid soak, soak time is 10-15min.Colour protecting liquid is for adding the aqueous solution of combination formula, and its interpolation prescription is: according to mass percentage concentration 0.3-0.5% citric acid, and 0.15-0.2% sodium hydrogensulfite, 0.15-0.2% calcium chloride, 0.3-0.5% sodium chloride.
To pull out through the banana chip that protects the look processing, rinse well, drain surface moisture then with the clear water that flows.
Banana chip behind the draining is placed air drier, heated-air drying under 55-60 ℃ of condition, the control of time is advisable to wet basis moisture content 27%-38% with the banana chip drying and dehydrating.
The expanded banana chip of superheated steam is to carry out in superheated steam expansion chamber.Banana chip after the dehydration is placed in the superheated steam expansion chamber, close chamber's door, open the superheated steam control valve, superheated steam is entered in the superheated steam expansion chamber, when the meter pressure in the superheated steam expansion chamber rises to 120-130KPa, closes the superheated steam control valve when temperature is 152-160 ℃, keep 40-50s, open superheated steam expansion chamber door at once, suddenly release pressure makes banana chip expanded.
Banana chip heated-air drying under 55-60 ℃ of condition with superheated steam after expanded is reduced to 3%-7% until its wet basis moisture content.
Embodiment 3
Crisp of potato
Potato at first needs through selecting.Select the potato that fresh, anosis worm, nothing are gone mouldy to process.Clean potato with clear water, remove the silt and the impurity on surface.Remove epidermis, will excise eye and green cortex especially, use the starch on clear water flush away surface again.
In the potato slicing process, potato is cut into the sheet of 2-4mm.
The potato sheet that cuts is put into colour protecting liquid soak, soak time is 25-30min.Colour protecting liquid is for adding the aqueous solution of combination formula, and it adds prescription and is: according to mass percentage concentration: 0.3-0.5% citric acid, 0.08-0.1% sodium hydrogensulfite, 0.5-0.8% sodium chloride.
To pull out through the potato sheet that protects the look processing, rinse well, drain surface moisture then with the clear water that flows.
Potato sheet behind the draining is placed air drier, heated-air drying under 88-92 ℃ of condition, the control of time is advisable to wet basis moisture content 23%-27% with potato sheet drying and dehydrating.
The expanded potato sheet of superheated steam is to carry out in superheated steam expansion chamber.Potato sheet after the dehydration is placed in the superheated steam expansion chamber, close chamber's door, open the superheated steam control valve, superheated steam is entered in the superheated steam expansion chamber, when the meter pressure in the superheated steam expansion chamber rises to 410-420kPa, closes the superheated steam control valve when temperature is 173-180 ℃, keep 50-60s, open superheated steam expansion chamber door at once, suddenly release pressure makes the potato sheet expanded.
Potato sheet heated-air drying under 60-65 ℃ of condition with superheated steam after expanded is reduced to 2%-5% until its wet basis moisture content.
Embodiment 4
The crisp carrot sheet
Carrot at first needs through selecting.Select the carrot that fresh, anosis worm, nothing are gone mouldy to process.Clean carrot with clear water, remove the silt and the impurity on surface.Remove epidermis, rinse well with clear water again.
In the carrot slicing process, carrot is cut into the sheet of 2-4mm.
The carrot slice that cuts is put into colour protecting liquid soak, soak time is 25-30min.Colour protecting liquid is for adding the aqueous solution of combination formula, and it adds prescription and is: according to mass percentage concentration: 0.1-0.2% citric acid, 0.1-0.3% sodium chloride.
To pull out through the carrot slice that protects the look processing, rinse well with the clear water that flows.Use 95 ℃ of hot water blanching 2min again, drain surface moisture then.
Carrot slice behind the draining is placed air drier, heated-air drying under 90-95 ℃ of condition, the control of time is advisable to wet basis moisture content 23%-27% with the carrot slice drying and dehydrating.
The expanded carrot slice of superheated steam is to carry out in superheated steam expansion chamber.Carrot slice after the dehydration is placed in the superheated steam expansion chamber, close chamber's door, open the superheated steam control valve, superheated steam is entered in the superheated steam expansion chamber, when the meter pressure in the superheated steam expansion chamber rises to 270-280kPa, closes the superheated steam control valve when temperature is 147-152 ℃, keep 38-52s, open superheated steam expansion chamber door at once, suddenly release pressure makes carrot slice expanded.
Carrot slice heated-air drying under 65-70 ℃ of condition with superheated steam after expanded is reduced to 3%-6% until its wet basis moisture content.
By above-mentioned to introduction of the present invention, more than specific description of embodiments of the present invention does not limit the present invention, only otherwise break away from connotation of the present invention, all should belong to the scope of claims of the present invention.
Claims (6)
1. puffing fruit vegetable crisp slices processed by hot vapor is characterized in that: described fruit and vegetable crisp chip is to adopt superheated steam to carry out expanding treatment.
2. the method for a puffing fruit vegetable crisp slices processed by hot vapor as claimed in claim 1, it is characterized in that: comprise that fruits and vegetables choose, clean, cut into slices, protect look, flushing, dehydration, superheated steam is expanded, described superheated steam is puffed to: the meter pressure in the superheated steam expansion chamber is that 113-420kPa, temperature are 115-180 ℃, keep 35-60s, at once open superheated steam expansion chamber door, release pressure makes fruit and vegetable tablet expanded suddenly; To be dried to low-water-content through the expanded fruit and vegetable tablet of superheated steam, can make the fruit and vegetable crisp chip product.
3. the method for puffing fruit vegetable crisp slices processed by hot vapor according to claim 2 is characterized in that: the thickness of described fruits and vegetables section is between 2-8mm.
4. the method for puffing fruit vegetable crisp slices processed by hot vapor according to claim 2, it is characterized in that: the described look process of protecting is: the fruits and vegetables that adopt colour protecting liquid to soak section protect look and handle, soak time is 10-30min, colour protecting liquid is for adding the aqueous solution of combination formula, it adds prescription: according to mass percentage concentration 0.1-0.5% citric acid, 0.05-0.2% sodium hydrogensulfite, 0.2-0.5% calcium chloride, 0.1-0.8% sodium chloride, the 0.1-0.3% vitamin C.
5. the method for puffing fruit vegetable crisp slices processed by hot vapor according to claim 2, it is characterized in that: described dehydration is for to utilize heated-air drying under 55-95 ℃ of condition, the wet basis moisture content of fruit and vegetable tablet is 15%-38% behind the drying and dehydrating.
6. the method for puffing fruit vegetable crisp slices processed by hot vapor according to claim 2, it is characterized in that: the dry run after described superheated steam is expanded is: heated-air drying under 50-70 ℃ of condition, reduce to 2%-7% until the wet basis moisture content of fruit and vegetable tablet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100712566A CN101301055A (en) | 2008-06-23 | 2008-06-23 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100712566A CN101301055A (en) | 2008-06-23 | 2008-06-23 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101301055A true CN101301055A (en) | 2008-11-12 |
Family
ID=40111306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100712566A Pending CN101301055A (en) | 2008-06-23 | 2008-06-23 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101301055A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144758A (en) * | 2010-12-23 | 2011-08-10 | 袁晓雄 | Banana dice fast food and preparation method thereof |
| CN102302126A (en) * | 2011-07-21 | 2012-01-04 | 福建农林大学 | Method for producing dehydrated vegetables by puffing with superheated steam |
| CN102349631A (en) * | 2011-10-31 | 2012-02-15 | 中华全国供销合作总社济南果品研究院 | Production method of crispy pear slices |
| CN102630886A (en) * | 2011-02-11 | 2012-08-15 | 上海来伊份股份有限公司 | Apple ring and preparation method thereof |
| CN103652737A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Preparation method for sweet potato flour |
| CN104957553A (en) * | 2015-06-09 | 2015-10-07 | 烟台泉源食品有限公司 | Apple crisp puffing equipment and processing technology thereof |
| CN105249332A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Puffed fruit and vegetable crisp chips and preparation method thereof |
| CN105533526A (en) * | 2015-12-08 | 2016-05-04 | 李尚锋 | Method for processing dried fruits and vegetables |
| CN107006668A (en) * | 2017-04-11 | 2017-08-04 | 重庆市合川区鑫蘘桃片有限公司 | Puffed peach piece and preparation method thereof |
| CN107616473A (en) * | 2017-10-13 | 2018-01-23 | 宁夏红山河食品股份有限公司 | A kind of preparation method for cooking dip |
| CN107788372A (en) * | 2016-09-07 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of production method of the non-fried instant noodle of pulse vacuum original position steam explosion |
| CN107788435A (en) * | 2016-09-06 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of processing method of pulse vacuum original position steam explosion fruit and vegetable crisp chip |
| CN108419823A (en) * | 2018-01-17 | 2018-08-21 | 常晓峰 | A kind of method of producing dehydrated vegetables by puffing with superheated steam |
| CN108651801A (en) * | 2018-05-18 | 2018-10-16 | 南昌大学 | A kind of preparation method of unpolished rice beverage |
| CN115530339A (en) * | 2022-10-17 | 2022-12-30 | 陕西科技大学 | Preparation method of fruit and vegetable crisp chips |
| CN115644377A (en) * | 2022-09-19 | 2023-01-31 | 中国农业科学院农产品加工研究所 | Preparation method of chocolate apple crisp |
-
2008
- 2008-06-23 CN CNA2008100712566A patent/CN101301055A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144758A (en) * | 2010-12-23 | 2011-08-10 | 袁晓雄 | Banana dice fast food and preparation method thereof |
| CN102630886A (en) * | 2011-02-11 | 2012-08-15 | 上海来伊份股份有限公司 | Apple ring and preparation method thereof |
| CN102302126A (en) * | 2011-07-21 | 2012-01-04 | 福建农林大学 | Method for producing dehydrated vegetables by puffing with superheated steam |
| CN102302126B (en) * | 2011-07-21 | 2012-12-05 | 福建农林大学 | Method for producing dehydrated vegetables by puffing with superheated steam |
| CN102349631A (en) * | 2011-10-31 | 2012-02-15 | 中华全国供销合作总社济南果品研究院 | Production method of crispy pear slices |
| CN103652737A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Preparation method for sweet potato flour |
| CN104957553A (en) * | 2015-06-09 | 2015-10-07 | 烟台泉源食品有限公司 | Apple crisp puffing equipment and processing technology thereof |
| CN104957553B (en) * | 2015-06-09 | 2016-08-24 | 烟台泉源食品有限公司 | Apple crisp slices bulking equipment and processing technology thereof |
| CN105249332A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Puffed fruit and vegetable crisp chips and preparation method thereof |
| CN105533526A (en) * | 2015-12-08 | 2016-05-04 | 李尚锋 | Method for processing dried fruits and vegetables |
| CN107788435A (en) * | 2016-09-06 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of processing method of pulse vacuum original position steam explosion fruit and vegetable crisp chip |
| CN107788372A (en) * | 2016-09-07 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of production method of the non-fried instant noodle of pulse vacuum original position steam explosion |
| CN107006668A (en) * | 2017-04-11 | 2017-08-04 | 重庆市合川区鑫蘘桃片有限公司 | Puffed peach piece and preparation method thereof |
| CN107616473A (en) * | 2017-10-13 | 2018-01-23 | 宁夏红山河食品股份有限公司 | A kind of preparation method for cooking dip |
| CN107616473B (en) * | 2017-10-13 | 2020-10-20 | 宁夏红山河食品股份有限公司 | Preparation method of cooking sauce |
| CN108419823A (en) * | 2018-01-17 | 2018-08-21 | 常晓峰 | A kind of method of producing dehydrated vegetables by puffing with superheated steam |
| CN108651801A (en) * | 2018-05-18 | 2018-10-16 | 南昌大学 | A kind of preparation method of unpolished rice beverage |
| CN115644377A (en) * | 2022-09-19 | 2023-01-31 | 中国农业科学院农产品加工研究所 | Preparation method of chocolate apple crisp |
| CN115644377B (en) * | 2022-09-19 | 2024-03-19 | 中国农业科学院农产品加工研究所 | Preparation method of chocolate apple crisp |
| CN115530339A (en) * | 2022-10-17 | 2022-12-30 | 陕西科技大学 | Preparation method of fruit and vegetable crisp chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101301055A (en) | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof | |
| KR100916743B1 (en) | Jujube drying method and manufacturing method of slice jujube therewith | |
| WO2019165771A1 (en) | Dried fresh jujube chips and energy-saving processing technique for differential-pressure explosion puffing drying | |
| CN105211780B (en) | The processing method of dried carrot | |
| CN101971873B (en) | Microwave vacuum drying method for banana slices | |
| CN102349631A (en) | Production method of crispy pear slices | |
| CN104886506A (en) | Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof | |
| CN103393025A (en) | Method for producing apple crisp chips by differential pressure puffing process | |
| CN104522552A (en) | Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying | |
| CN109170772A (en) | A kind of fragrant walnut kernel processing method of silver | |
| AU2020201318B1 (en) | Manufacturing method of high-brittleness mashed potato chips with red rose petals | |
| CN104642824A (en) | Method for producing low oil content potato chips by combined process of vacuum drying and follow-up microwave vacuum frying | |
| CN106387740A (en) | Processing method of kiwifruit crisp slices | |
| KR101682121B1 (en) | Manufacturing method for Kochujang-gulbi using cold air dried yellow corvina | |
| Carvalho et al. | Drying of roots and tubers | |
| CN108514091A (en) | A kind of preparation method of VF fruit and vegetable crisp chips | |
| JP2015228836A (en) | Vacuum-frozen dry food, and production method therefor | |
| KR20170113967A (en) | Manufacturing method of dried strip of sweet potato | |
| CN102919754B (en) | Preparation method of freeze-dried muskmelon | |
| KR20190061454A (en) | Manufacturing method for dried apple chips | |
| CN107372996A (en) | A kind of pleurotus cornucopiae leisure food processing method | |
| CN110367462A (en) | A kind of preparation method of the crisp item of garden pea | |
| CN105166786A (en) | Making method of original selenium-enriched potato crisps | |
| KR20100004725A (en) | Method for manufacturing bean-paste have a sea tangle | |
| JPS6225336B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20081112 |