CN103798694A - Jujube potato chips and preparation method thereof - Google Patents
Jujube potato chips and preparation method thereof Download PDFInfo
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- CN103798694A CN103798694A CN201410028922.3A CN201410028922A CN103798694A CN 103798694 A CN103798694 A CN 103798694A CN 201410028922 A CN201410028922 A CN 201410028922A CN 103798694 A CN103798694 A CN 103798694A
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000126002 Ziziphus vulgaris Species 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 7
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 210000001161 mammalian embryo Anatomy 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 6
- 241000978499 Brunnichia ovata Species 0.000 claims description 6
- 240000004957 Castanea mollissima Species 0.000 claims description 6
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 6
- 241000005787 Cistanche Species 0.000 claims description 6
- 241000222680 Collybia Species 0.000 claims description 6
- 244000020551 Helianthus annuus Species 0.000 claims description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 6
- 240000001659 Oldenlandia diffusa Species 0.000 claims description 6
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 240000001085 Trapa natans Species 0.000 claims description 6
- 235000014364 Trapa natans Nutrition 0.000 claims description 6
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 6
- 210000003056 antler Anatomy 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000020095 red wine Nutrition 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 3
- 240000004244 Cucurbita moschata Species 0.000 claims description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000009826 distribution Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000015136 pumpkin Nutrition 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 16
- 241000209140 Triticum Species 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 235000001171 Brassica oleracea var gongylodes Nutrition 0.000 abstract 1
- 235000001188 Peltandra virginica Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 241001327916 Termitomyces albuminosus Species 0.000 abstract 1
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 4
- 208000001953 Hypotension Diseases 0.000 description 1
- 238000012356 Product development Methods 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
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses jujube potato chips and a preparation method of the jujube potato chips. The jujube potato chips consist of raw materials such as potato powder, corn starch, wheat germ, dry jujube, turnip cabbage, termitomyces albuminosus, pumpkin seed kernels, yellow peach, Tuckahoe, dandelion, grape leaves, peanut oil, edible salt, white sugar powder and the like. The jujube potato chips have the beneficial effects that the jujube potato chips are rich in vitamins; by adding the wheat germ, the immunity of the human body can be enhanced, oxidation resistance can be realized, the health is benefited, the stomach can be nourished, the blood pressure can be lowered, a healthcare function is realized, and the formula is applicable to the demand of the human body; the body health can be maintained while people enjoy the food.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of potato chips and preparation method thereof.
Background technology
Along with leisure food kind is more and more abundanter, leisure food is becoming the necessary article in people's daily life gradually.Leisure food is also a class of fast-moving consumer goods in fact, is the food of eating in the time of people's leisure, rest.Leisure food is being promoted gradually becomes the daily essential consumer goods of the common people, and along with the raising of expanding economy and the level of consumption, consumer constantly increases for the demand of leisure food quantity and quality.In the field of leisure food, potato is one of most popular raw material.Wherein stackable potato chip because of its sharp and clear mouthfeel and diversified taste very popular.Along with the prosperity of leisure food consumption, more people has been placed on the starting point healthy and nutrition aspect.Present leisure food production firm is publicizing leisure food can become a part for meals in a healthy and balanced way---and the leisure food of low in calories, low fat, low sugar is the main flow of new product development from now on.Raw material using food materials such as various fruits, vegetables, coarse cereals as leisure food, adopts the processing mode of health environment-friendly more such as boiling, baking, when keeping delicious mouthfeel, makes it be more conducive to people's health.Main raw material(s) in the present invention---wheat embryo, to the mystery effect of health, is recognized the world over.It not only contains comprehensively, enriches balanced nutrition, and often the edible heart that can keep human body, blood, bone, muscle, neural function are normal.Along with the development of leisure food industry and the raising of people's living standard, leisure food will be pressed close to people's life more.
Summary of the invention
The object of the invention is to be to provide a kind of red date potato chips and preparation method thereof, to increase the kind of potato chips, promote health, enrich people's life.
For addressing this problem, the technical solution used in the present invention is: red date potato chips are made up of the raw material of following weight portion: potato full-powder 200-210, cornstarch 30-32, wheat embryo 45-48, extra dry red wine jujube 22-25, kohlrabi 18-20, collybia albuminosa 14-15, pumpkin seeds benevolence 10-12, Huang Tao 16-18, Poria cocos 2-3, dandelion 2-3, red vine leaves 1-2, peanut oil 12-14, salt 8-10, powdered sugar 12-14, nourishing additive agent 5-6, water are appropriate.Wherein nourishing additive agent is made up of the raw material of following weight portion: pumpkin powder 30-32, ginger powder 14-15, green tea powder 8-10, Shell of Water Chestnut 4-5, saline cistanche 8-10, charred FRUCTUS CRATAEGI 1-2, sunflower stem pith 5-6, Chinese chestnut leaf 2-3, oldenlandia diffusa 3-4, rhizoma dioscoreae nipponicae 5-6, pilose antler 6-8, water are appropriate.
Red date potato chips preparation process of the present invention is carried out according to the following steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, cornstarch, crosses 80 mesh sieves, obtains premix compound material;
(2) extra dry red wine jujube, yellow peach stoning, kohlrabi, collybia albuminosa, pumpkin seeds benevolence are cleaned, and add suitable quantity of water polishing pulping, obtain local flavor additive;
(3) Poria cocos, dandelion, red vine leaves add suitable quantity of water decoction 2-3 time, and each 20-30 minute, merges decoction liquor, and elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) step (4) microwave gelatinization potato chips after treatment two sides brushes peanut oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30-40 ℃, mix carry out seasoning processing, bag distribution packaging with powdered sugar.
In addition, the preparation method of nourishing additive agent is: Shell of Water Chestnut, saline cistanche, charred FRUCTUS CRATAEGI, sunflower stem pith, Chinese chestnut leaf, oldenlandia diffusa, rhizoma dioscoreae nipponicae, pilose antler are added to suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and to obtain final product.
Beneficial effect of the present invention: red date potato chips of the present invention have abundant vitamin, spy is added with wheat embryo, can promote immune function of human body, anti-oxidant simultaneously, good for health, energy stomach invigorating, hypotensive, has health care, and formula conforms with human body needs, make people enjoy delicious in, also can safeguard healthy.
The specific embodiment
Red date potato chips, are made up of the raw material of following weight portion (kg):
Potato full-powder 200, cornstarch 30, wheat embryo 48, extra dry red wine jujube 25, kohlrabi 20, collybia albuminosa 15, pumpkin seeds benevolence 12, Huang Tao 16, Poria cocos 3, dandelion 2, red vine leaves 1, peanut oil 14, salt 10, powdered sugar 14, nourishing additive agent 5, water are appropriate.
Wherein nourishing additive agent is made up of the raw material of following weight portion (kg): pumpkin powder 30, ginger powder 15, green tea powder 10, Shell of Water Chestnut 5, saline cistanche 8, charred FRUCTUS CRATAEGI 2, sunflower stem pith 6, Chinese chestnut leaf 3, oldenlandia diffusa 4, rhizoma dioscoreae nipponicae 6, pilose antler 8, water are appropriate.
Preparation method, comprises the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, cornstarch, crosses 80 mesh sieves, obtains premix compound material;
(2) extra dry red wine jujube, yellow peach stoning, kohlrabi, collybia albuminosa, pumpkin seeds benevolence are cleaned, and add suitable quantity of water polishing pulping, obtain local flavor additive;
(3) Poria cocos, dandelion, red vine leaves add suitable quantity of water decoction 3 times, and each 30 minutes, merge decoction liquor, elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) step (4) microwave gelatinization potato chips after treatment two sides brushes peanut oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30 ℃, mix carry out seasoning processing, bag distribution packaging with powdered sugar.
In addition, the preparation method of nourishing additive agent is: Shell of Water Chestnut, saline cistanche, charred FRUCTUS CRATAEGI, sunflower stem pith, Chinese chestnut leaf, oldenlandia diffusa, rhizoma dioscoreae nipponicae, pilose antler are added to suitable quantity of water and decoct 1 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20 minutes, cooling, spraying is dried, and to obtain final product.
Claims (2)
1. red date potato chips, it is characterized in that, formed by the raw material of following weight portion: potato full-powder 200-210, cornstarch 30-32, wheat embryo 45-48, extra dry red wine jujube 22-25, kohlrabi 18-20, collybia albuminosa 14-15, pumpkin seeds benevolence 10-12, Huang Tao 16-18, Poria cocos 2-3, dandelion 2-3, red vine leaves 1-2, peanut oil 12-14, salt 8-10, powdered sugar 12-14, nourishing additive agent 5-6, water are appropriate; Wherein nourishing additive agent, is made up of the raw material of following weight portion: pumpkin powder 30-32, ginger powder 14-15, green tea powder 8-10, Shell of Water Chestnut 4-5, saline cistanche 8-10, charred FRUCTUS CRATAEGI 1-2, sunflower stem pith 5-6, Chinese chestnut leaf 2-3, oldenlandia diffusa 3-4, rhizoma dioscoreae nipponicae 5-6, pilose antler 6-8, water are appropriate; Preparation method is: Shell of Water Chestnut, saline cistanche, charred FRUCTUS CRATAEGI, sunflower stem pith, Chinese chestnut leaf, oldenlandia diffusa, rhizoma dioscoreae nipponicae, pilose antler are added to suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and to obtain final product.
2. according to the preparation method of the red date potato chips described in claim l, it is characterized in that: comprise the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, cornstarch, crosses 80 mesh sieves, obtains premix compound material;
(2) extra dry red wine jujube, yellow peach stoning, kohlrabi, collybia albuminosa, pumpkin seeds benevolence are cleaned, and add suitable quantity of water polishing pulping, obtain local flavor additive;
(3) Poria cocos, dandelion, red vine leaves add suitable quantity of water decoction 2-3 time, and each 20-30 minute, merges decoction liquor, and elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) step (4) microwave gelatinization potato chips after treatment two sides brushes peanut oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30-40 ℃, mix carry out seasoning processing, bag distribution packaging with powdered sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028922.3A CN103798694A (en) | 2014-01-22 | 2014-01-22 | Jujube potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028922.3A CN103798694A (en) | 2014-01-22 | 2014-01-22 | Jujube potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798694A true CN103798694A (en) | 2014-05-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410028922.3A Pending CN103798694A (en) | 2014-01-22 | 2014-01-22 | Jujube potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798694A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235132A (en) * | 2016-08-18 | 2016-12-21 | 宁波市鄞州风名工业产品设计有限公司 | A kind of red date potato chips and preparation method thereof |
| CN106307257A (en) * | 2016-08-17 | 2017-01-11 | 安徽先知缘食品有限公司 | Water chestnut, agaric and duck-flavored potato chips and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074588A (en) * | 1992-02-02 | 1993-07-28 | 吕顺 | Brittle-fragrant potato chip |
| CN102754797A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Red date potato chips and preparation method thereof |
| CN103230057A (en) * | 2013-04-28 | 2013-08-07 | 王惠莹 | Preparation method of purple sweet potato health drink |
| CN103431486A (en) * | 2013-07-26 | 2013-12-11 | 张雯 | Red date beverage capable of invigorating spleen and supplementing qi, and preparation method thereof |
| CN103461792A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Oat purple sweet potato rice |
| CN103504249A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Yogurt sweet potato chips and preparation method thereof |
-
2014
- 2014-01-22 CN CN201410028922.3A patent/CN103798694A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074588A (en) * | 1992-02-02 | 1993-07-28 | 吕顺 | Brittle-fragrant potato chip |
| CN102754797A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Red date potato chips and preparation method thereof |
| CN103230057A (en) * | 2013-04-28 | 2013-08-07 | 王惠莹 | Preparation method of purple sweet potato health drink |
| CN103431486A (en) * | 2013-07-26 | 2013-12-11 | 张雯 | Red date beverage capable of invigorating spleen and supplementing qi, and preparation method thereof |
| CN103461792A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Oat purple sweet potato rice |
| CN103504249A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Yogurt sweet potato chips and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307257A (en) * | 2016-08-17 | 2017-01-11 | 安徽先知缘食品有限公司 | Water chestnut, agaric and duck-flavored potato chips and preparation method thereof |
| CN106235132A (en) * | 2016-08-18 | 2016-12-21 | 宁波市鄞州风名工业产品设计有限公司 | A kind of red date potato chips and preparation method thereof |
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