CN104351672A - Production method of artichoke puffed food - Google Patents
Production method of artichoke puffed food Download PDFInfo
- Publication number
- CN104351672A CN104351672A CN201410535395.5A CN201410535395A CN104351672A CN 104351672 A CN104351672 A CN 104351672A CN 201410535395 A CN201410535395 A CN 201410535395A CN 104351672 A CN104351672 A CN 104351672A
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- CN
- China
- Prior art keywords
- artichoke
- globe artichoke
- dry
- raw material
- production method
- 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
- 244000019459 Cynara cardunculus Species 0.000 title claims abstract description 36
- 235000019106 Cynara scolymus Nutrition 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 235000016520 artichoke thistle Nutrition 0.000 title abstract 5
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000003549 soybean oil Substances 0.000 claims abstract description 10
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 238000005516 engineering process Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 235000013336 milk Nutrition 0.000 claims abstract description 3
- 239000008267 milk Substances 0.000 claims abstract description 3
- 210000004080 milk Anatomy 0.000 claims abstract description 3
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 29
- 238000007493 shaping process Methods 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 244000304337 Cuminum cyminum Species 0.000 claims description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000000731 choleretic agent Substances 0.000 abstract 1
- 230000001989 choleretic effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000002279 cholagogic effect Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000002440 hepatic effect Effects 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- -1 60 milligrams Chemical compound 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OYPRJOBELJOOCE-RNFDNDRNSA-N calcium-44 Chemical compound [44Ca] OYPRJOBELJOOCE-RNFDNDRNSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- 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
Abstract
The invention discloses a production method of artichoke puffed food, and belongs to the field of food processing. The production method is characterized in that 15 kg of corn starch, 20 kg of strong flour, 5 kg of artichoke, 8 kg of brown sugar, 1 kg of salt, 500 g of milk and appropriate amount of soybean oil are taken as raw materials; and the processing technology is as follows: the raw materials are subjected to mixing, curing, forming, drying, frying puffing, deoiling, seasoning and packaging to prepare a finished product. The production method of the artichoke puffed food has the benefits as follows: the product is crisp, tasty, delicate in taste and aromatic in flavor, and has the unique flavor of the artichoke; the product has low calories and a little fat, contains rich dietary fiber, has the functions of oxidation resistance, immunity boosting and aging slowing, facilitates reduction of cholesterol and blood lipid concentration as well as liver protection and choleretic performance and is a nutritious and healthy local flavor snack.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of globe artichoke dilated food.
Background technology
Globe artichoke: another name chrysanthemum Ji, cynara scolymus, France lily etc., that composite family cynara scolymus belongs to herbaceos perennial, the bud of globe artichoke is nutritious, tool medical research finds, every 100 grams of edible parts are containing 3.27 grams, protein, 0.15 gram, fat, dietary fiber 5.4 grams, 10.51 grams, carbohydrate, retinol1 60 international unit, 68 milligrams, folic acid, niacin 1.046 milligrams, calcium 44 milligrams, 90 milligrams, phosphorus, 60 milligrams, magnesium, nutritional labeling is balanced, globe artichoke heat is low, lean, there is abundant dietary fiber, contribute to controlling constipation, pass through adhesive effect, reduce low-density lipoprotein cholesterol level in enteron aisle, mentioned component has anti-oxidant, develop immunitypty, the effect delayed senility, have and reduce cholesterol and serum lipid concentrations, the effects such as hepatic cholagogic, also there is activity and the purposes of other side value, as antibacterial activity etc.
Fresh globe artichoke is not easily preserved, for being processed into the comprehensive utilization that globe artichoke dilated food can realize globe artichoke raw material, edible expanded, and is convenient to store, and improves its economic worth.
Summary of the invention
The object of the invention is the problem that solution globe artichoke is not easily preserved, a kind of preparation method of globe artichoke dilated food is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of globe artichoke dilated food, it is characterized in that: adopt cornstarch 15 kilograms, Strong flour 20 kilograms, globe artichoke 5 kilograms, 8 kilograms, brown sugar, salt 1 kilogram, 500 grams, milk, appropriate soybean oil is raw material, and its processing technology is raw material → spice → slaking → shaping → drying → frying-expansion → de-oiling → seasoning → packaging → finished product, and concrete operation step is:
A, raw material are selected: choose fresh pure globe artichoke, edible corn starch, brown sugar, the soybean oil of transparent clarification, the refined salt of sodium chloride-containing 99.5% and Strong flour as raw material;
Prepared by B, globe artichoke powder: fresh globe artichoke → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 4500 turns of ∕ divide, 18 minutes time, adds water 47%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank dry 4-6 hour at 66-70 DEG C, become moisture to reach the dry stock of 1%-2%;
D. frying-expansion: products formed is entered in soybean oil cauldron, oil temperature 220 DEG C, deep-fat frying time is 18-20 second;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 3000-3200 Zhuan ∕ divides, time 10-12 minute;
F. seasoning: admix a little sesame oil, chilli powder, monosodium glutamate and cumin, obtained fragrant peppery taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
Beneficial effect: product palatable crisp of the present invention, delicate mouthfeel, aromatic flavour, has the local flavor of globe artichoke uniqueness; This product heat is low, lean, and containing abundant dietary fiber, the effect have anti-oxidant, develop immunitypty, delaying senility, being conducive to reducing cholesterol and serum lipid concentrations, hepatic cholagogic, is a kind of local delicacies of nutrient health.
Detailed description of the invention
Embodiment 1
:
A preparation method for globe artichoke dilated food, concrete operation step is:
A, raw material are selected: choose fresh pure globe artichoke, edible corn starch, Countryside Egg, purity is 99.9% white sugar, the peanut oil of clarification, the refined salt of sodium chloride-containing 99.5% and flour is as raw material in pale yellow transparent;
Prepared by B, globe artichoke powder: fresh globe artichoke → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 6500 turns of ∕ divide, 10 minutes time, adds water 60%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank dry 3-4 hour at 75 DEG C, to become the dry stock that moisture reaches 4%-6%;
D. frying-expansion: products formed is entered in soybean oil cauldron, oil temperature 210 DEG C, deep-fat frying time is 10 seconds;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 6000 turns of ∕ divide, 2 minutes time;
F. seasoning: admix a little honey, lemon extract and sesame, obtained fragrant and sweet local flavor;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
Embodiment 2
:
A preparation method for globe artichoke dilated food, concrete operation step is:
A, raw material are selected: choose fresh pure globe artichoke, edible corn starch, Fructus Lycii, purity is 99.9% white sugar, the soybean oil of clarification, the refined salt of sodium chloride-containing 99.5% and flour is as raw material in pale yellow transparent;
Prepared by B, globe artichoke powder: fresh globe artichoke → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 8500 turns of ∕ divide, 8 minutes time, adds water 55%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank at 55 DEG C dry 12 hours, to become the dry stock that moisture reaches 8%;
D. frying-expansion: products formed is entered in soybean oil cauldron, oil temperature 190 DEG C, deep-fat frying time is 30 seconds;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 3500-4500 Zhuan ∕ divides, 6 minutes time;
F. seasoning: admix a little sesame, pepper powder, salt, monosodium glutamate, obtained salty fragrant taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of a globe artichoke dilated food, it is characterized in that: adopt cornstarch 15 kilograms, Strong flour 20 kilograms, globe artichoke 5 kilograms, 8 kilograms, brown sugar, salt 1 kilogram, 500 grams, milk, appropriate soybean oil is raw material, and its processing technology is raw material → spice → slaking → shaping → drying → frying-expansion → de-oiling → seasoning → packaging → finished product, and concrete operation step is:
A, raw material are selected: choose fresh pure globe artichoke, edible corn starch, brown sugar, the soybean oil of transparent clarification, the refined salt of sodium chloride-containing 99.5% and Strong flour as raw material;
Prepared by B, globe artichoke powder: fresh globe artichoke → impurity elimination → dry → pulverize and sieve → refrigerate for subsequent use;
C, dilated food make:
A. spice: get the raw materials ready by above-mentioned formula, drops into the mixer that rotating speed 4500 turns of ∕ divide, 18 minutes time, adds water 47%;
B. slaking, shaping: through the slaking of twin-screw extrusion aging machine, then through the grinding tool moulding of head, make it in the same size, thickness is even;
C. dry: by shaping blank dry 4-6 hour at 66-70 DEG C, become moisture to reach the dry stock of 1%-2%;
D. frying-expansion: products formed is entered in soybean oil cauldron, oil temperature 220 DEG C, deep-fat frying time is 18-20 second;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 3000-3200 Zhuan ∕ divides, time 10-12 minute;
F. seasoning: admix a little sesame oil, chilli powder, monosodium glutamate and cumin, obtained fragrant peppery taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535395.5A CN104351672A (en) | 2014-10-13 | 2014-10-13 | Production method of artichoke puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535395.5A CN104351672A (en) | 2014-10-13 | 2014-10-13 | Production method of artichoke puffed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351672A true CN104351672A (en) | 2015-02-18 |
Family
ID=52519063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410535395.5A Pending CN104351672A (en) | 2014-10-13 | 2014-10-13 | Production method of artichoke puffed food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351672A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757469A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Production method for puffed lotus root food |
| CN108617732A (en) * | 2018-04-25 | 2018-10-09 | 爱可道生物科技有限公司 | One kind containing globe artichoke composite health care cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3800050A (en) * | 1970-09-03 | 1974-03-26 | G Popel | Preparation of a puffed, starch containing food product |
| CN103829188A (en) * | 2014-03-27 | 2014-06-04 | 宜兰食品工业股份有限公司 | Preparation method of fried puffed food |
| CN103976350A (en) * | 2014-05-09 | 2014-08-13 | 昆明菌苑食品有限公司 | Edible fungus puffed food and preparation method thereof |
-
2014
- 2014-10-13 CN CN201410535395.5A patent/CN104351672A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3800050A (en) * | 1970-09-03 | 1974-03-26 | G Popel | Preparation of a puffed, starch containing food product |
| CN103829188A (en) * | 2014-03-27 | 2014-06-04 | 宜兰食品工业股份有限公司 | Preparation method of fried puffed food |
| CN103976350A (en) * | 2014-05-09 | 2014-08-13 | 昆明菌苑食品有限公司 | Edible fungus puffed food and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李树和: "《果蔬花卉最新深加工技术与实例》", 31 March 2008, 化学工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757469A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Production method for puffed lotus root food |
| CN108617732A (en) * | 2018-04-25 | 2018-10-09 | 爱可道生物科技有限公司 | One kind containing globe artichoke composite health care cake and preparation method thereof |
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Application publication date: 20150218 |