CN103844229A - Sweet potato chips and preparation method thereof - Google Patents
Sweet potato chips and preparation method thereof Download PDFInfo
- Publication number
- CN103844229A CN103844229A CN201410028557.6A CN201410028557A CN103844229A CN 103844229 A CN103844229 A CN 103844229A CN 201410028557 A CN201410028557 A CN 201410028557A CN 103844229 A CN103844229 A CN 103844229A
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- Prior art keywords
- powder
- potato chips
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- potato
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 23
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 9
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 240000000530 Alcea rosea Species 0.000 claims abstract description 7
- 235000017334 Alcea rosea Nutrition 0.000 claims abstract description 7
- 235000017303 Althaea rosea Nutrition 0.000 claims abstract description 7
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 7
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 7
- 229940029982 garlic powder Drugs 0.000 claims abstract description 4
- 235000013606 potato chips Nutrition 0.000 claims description 20
- 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
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 235000007320 Avena fatua Nutrition 0.000 claims description 6
- 241001647031 Avena sterilis Species 0.000 claims description 6
- 235000004535 Avena sterilis Nutrition 0.000 claims description 6
- 241001113925 Buddleja Species 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 6
- 235000014036 Castanea Nutrition 0.000 claims description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000019082 Osmanthus Nutrition 0.000 claims description 6
- 241000333181 Osmanthus Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000088415 Raphanus sativus Species 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 244000113428 Sonchus oleraceus Species 0.000 claims description 6
- 235000006745 Sonchus oleraceus Nutrition 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 229940107666 astragalus root Drugs 0.000 claims description 6
- 235000005300 cardamomo Nutrition 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 150000001875 compounds Chemical class 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
- 238000005096 rolling process Methods 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 240000000588 Hericium erinaceus Species 0.000 claims description 3
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 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
- 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
- 150000003839 salts Chemical class 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
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 16
- 241000209140 Triticum Species 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000052616 bacterial pathogen Species 0.000 abstract 2
- 240000006740 Cichorium endivia Species 0.000 abstract 1
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 235000003733 chicria Nutrition 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 235000019710 soybean protein Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 2
- 238000012356 Product development Methods 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 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
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 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
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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses sweet potato chips and a preparation method of the sweet potato chips. The sweet potato chips are prepared from potato granules, sweet potato powder, wheat germs, soybean protein powder, pleurotus eryngii, oyster mushroom, endive, garlic powder, the root of hollyhock, semen raphani, pineapple peels and rapeseed oil. The sweet potato chips prepared from sweet potatoes, wheat germs and other raw materials have the special flavor of sweet potatoes and are a natural healthcare food which is crisp, brittle, fragrant and sweet.
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 Ipomoea batatas 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: Ipomoea batatas potato chips are made up of the raw material of following weight portion: potato full-powder 200-210, sweet potato powder 52-55, wheat embryo 30-32, soyabean protein powder 24-25, pleurotus eryngii 18-20, flat mushroom 20-22, hare's-lettuce 15-16, garlic powder 5-6, root of hollyhock 1-2, radish seed 1-2, pineapple peel 3-4, rapeseed oil 14-15, salt 10-12, zanthoxylum powder 6-8, chickens' extract 5-6, nourishing additive agent 5-6, water are appropriate.Wherein nourishing additive agent is made up of the raw material of following weight portion: cornstarch 30-32, Hericium erinaceus powder 14-15, onion freeze-dried powder 8-10, Amomum cardamomum 4-5, wild oat 8-10, astragalus root 1-2, butterflybush flower 5-6, anise seed 2-3, chestnut shell 3-4, loguat leaf 5-6, dried sweet-scented osmanthus 6-8, water are appropriate.
Ipomoea batatas 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, sweet potato powder, soyabean protein powder, crosses 80 mesh sieves, obtains premix compound material;
(2) pleurotus eryngii, flat mushroom, hare's-lettuce add suitable quantity of water polishing pulping after cleaning, and obtain local flavor additive;
(3) root of hollyhock, radish seed, pineapple peel 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) the potato chips two sides that step (4) pressure rolling is made brushes rapeseed 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 and carry out seasoning processing, bag distribution packaging with zanthoxylum powder, chickens' extract.
In addition, the preparation method of nourishing additive agent is: Amomum cardamomum, wild oat, astragalus root, butterflybush flower, anise seed, chestnut shell, loguat leaf, dried sweet-scented osmanthus 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: this potato chips are jointly to process with the raw material such as Ipomoea batatas, wheat embryo, the potato chips of making have the distinctive local flavor of Ipomoea batatas, are a kind of shortcake, crisp, fragrant, sweet natural health care.
The specific embodiment
Ipomoea batatas potato chips, are made up of the raw material of following weight portion (kg):
Potato full-powder 200, sweet potato powder 55, wheat embryo 30, soyabean protein powder 25, pleurotus eryngii 20, flat mushroom 20, hare's-lettuce 16, garlic powder 5, root of hollyhock 1, radish seed 2, pineapple peel 4, rapeseed oil 15, salt 12, zanthoxylum powder 8, chickens' extract 5, nourishing additive agent 6, water are appropriate.
Wherein nourishing additive agent is made up of the raw material of following weight portion (kg): cornstarch 30, Hericium erinaceus powder 15, onion freeze-dried powder 10, Amomum cardamomum 5, wild oat 10, astragalus root 1, butterflybush flower 6, anise seed 3, chestnut shell 4, loguat leaf 6, dried sweet-scented osmanthus 8, water are appropriate.
Preparation method, comprises the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, sweet potato powder, soyabean protein powder, crosses 80 mesh sieves, obtains premix compound material;
(2) pleurotus eryngii, flat mushroom, hare's-lettuce add suitable quantity of water polishing pulping after cleaning, and obtain local flavor additive;
(3) root of hollyhock, radish seed, pineapple peel 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) the potato chips two sides that step (4) pressure rolling is made brushes rapeseed oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30 ℃, mix and carry out seasoning processing, bag distribution packaging with zanthoxylum powder, chickens' extract.
In addition, the preparation method of nourishing additive agent is: Amomum cardamomum, wild oat, astragalus root, butterflybush flower, anise seed, chestnut shell, loguat leaf, dried sweet-scented osmanthus 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 30 minutes, cooling, spraying is dried, and to obtain final product.
Claims (2)
1. Ipomoea batatas potato chips, it is characterized in that, formed by the raw material of following weight portion: potato full-powder 200-210, sweet potato powder 52-55, wheat embryo 30-32, soyabean protein powder 24-25, pleurotus eryngii 18-20, flat mushroom 20-22, hare's-lettuce 15-16, garlic powder 5-6, root of hollyhock 1-2, radish seed 1-2, pineapple peel 3-4, rapeseed oil 14-15, salt 10-12, zanthoxylum powder 6-8, chickens' extract 5-6, nourishing additive agent 5-6, water are appropriate; Wherein nourishing additive agent, is made up of the raw material of following weight portion: cornstarch 30-32, Hericium erinaceus powder 14-15, onion freeze-dried powder 8-10, Amomum cardamomum 4-5, wild oat 8-10, astragalus root 1-2, butterflybush flower 5-6, anise seed 2-3, chestnut shell 3-4, loguat leaf 5-6, dried sweet-scented osmanthus 6-8, water are appropriate; Preparation method is: Amomum cardamomum, wild oat, astragalus root, butterflybush flower, anise seed, chestnut shell, loguat leaf, dried sweet-scented osmanthus 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 Ipomoea batatas potato chips described in claim l, it is characterized in that: comprise the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, sweet potato powder, soyabean protein powder, crosses 80 mesh sieves, obtains premix compound material;
(2) pleurotus eryngii, flat mushroom, hare's-lettuce add suitable quantity of water polishing pulping after cleaning, and obtain local flavor additive;
(3) root of hollyhock, radish seed, pineapple peel 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) the potato chips two sides that step (4) pressure rolling is made brushes rapeseed 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 and carry out seasoning processing, bag distribution packaging with zanthoxylum powder, chickens' extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028557.6A CN103844229A (en) | 2014-01-22 | 2014-01-22 | Sweet potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028557.6A CN103844229A (en) | 2014-01-22 | 2014-01-22 | Sweet potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103844229A true CN103844229A (en) | 2014-06-11 |
Family
ID=50852686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410028557.6A Pending CN103844229A (en) | 2014-01-22 | 2014-01-22 | Sweet potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103844229A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886488A (en) * | 2015-05-12 | 2015-09-09 | 苏州葛家坞生物科技有限公司 | Glossy ganoderma, fruit and vegetable potato chips and a preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1836562A (en) * | 2006-04-21 | 2006-09-27 | 望宏端 | Production method of gastrodia elata nutritious dilated food series |
| CN101193558A (en) * | 2005-06-09 | 2008-06-04 | 宝洁公司 | Sweet potato compositions |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
| 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 |
| CN103371344A (en) * | 2012-04-24 | 2013-10-30 | 肖学军 | Processing method of green potato snack food |
-
2014
- 2014-01-22 CN CN201410028557.6A patent/CN103844229A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101193558A (en) * | 2005-06-09 | 2008-06-04 | 宝洁公司 | Sweet potato compositions |
| CN1836562A (en) * | 2006-04-21 | 2006-09-27 | 望宏端 | Production method of gastrodia elata nutritious dilated food series |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
| CN103371344A (en) * | 2012-04-24 | 2013-10-30 | 肖学军 | Processing method of green potato snack food |
| 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 |
Non-Patent Citations (1)
| Title |
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| 郭发定: "红薯薯片加工工艺", 《家庭科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886488A (en) * | 2015-05-12 | 2015-09-09 | 苏州葛家坞生物科技有限公司 | Glossy ganoderma, fruit and vegetable potato chips and a preparation method thereof |
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Application publication date: 20140611 |