CN104473099A - Method for preparing potato puffed food - Google Patents
Method for preparing potato puffed food Download PDFInfo
- Publication number
- CN104473099A CN104473099A CN201410732559.3A CN201410732559A CN104473099A CN 104473099 A CN104473099 A CN 104473099A CN 201410732559 A CN201410732559 A CN 201410732559A CN 104473099 A CN104473099 A CN 104473099A
- Authority
- CN
- China
- Prior art keywords
- potato
- food
- kilograms
- dry
- powder
- 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
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 42
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 42
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000008159 sesame oil Substances 0.000 claims abstract description 10
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 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
- 238000010521 absorption reaction Methods 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims abstract description 5
- 235000019198 oils Nutrition 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000007493 shaping process Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000000227 grinding Methods 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 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 10
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000012015 potatoes Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 108010068370 Glutens Proteins 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 230000002605 anti-dotal effect Effects 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 241000207763 Solanum Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing a potato puffed food, and belongs to the field of food processing. The method is characterized by adopting the following raw materials by weight: 15kg of high gluten flour, 8kg high-quality wheatmeal, 900g of milk powder, 18kg of potatoes, 22kg of saccharose, 3kg of table salt, and a proper amount of sesame oil. The method comprises the following processing processes: selecting the raw materials; stirring the raw materials; curing; forming; drying; frying with oil and puffing; deoiling; seasoning; packaging; and forming finished products. The potato puffed food has slight yellow color and luster, is crisp, delicious, and strong in aroma, has a crisp flavor of potatoes, is high in nutrient value, rich in a plurality of substances such as protein and vitamins, and beneficial to digestion and absorption of a human body on food, and enhancement of the immunity of the human body, and has the efficacies of tonifying spleen, harmonizing stomach, tonifying qi, regulating the middle, eliminating toxins, beautifying skin, lowing pressure and resisting senescence, and is an economic and affordable green nutrient food suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of potato dilated food.
Background technology
Potato, another name potato, potato, potato, Solanaceae Solanum, annual herb plant, subterranean stem is block, oblate.Potato contains a large amount of carbohydrate, also containing 20% protein, and 18 seed amino acids, mineral matter, vitamin etc.Potato can be cooked staple food, also can eat as vegetables, or do accesary foods as French fries, potato chips etc., is also used for making starch, bean vermicelli, also can brewed wine, and edible range is wide.Containing abundant dietary fiber in potato, help promotion gastrointestinal peristalsis, dredging enteron aisle, can also help to take away some greases and rubbish, have certain catharsis and toxin expelling effect.Potato also has antidotal effect, and it contains the B family vitamins such as abundant vitamin B1, B2, B6 and pantothenic acid and a large amount of good fiber quality element, also containing nutrients such as trace element, amino acid, protein, fat and high-quality starch.The traditional Chinese medical science think potato " the flat taste of property is sweet nontoxic, can strengthening the spleen and stomach, in beneficial controlled atmosphere, relieving spasm to stop pain, tonneau is defecated; To weakness of the spleen and the stomach, indigestion, stomach discord, gastral cavity abdomen has a pain, the not smooth patient outcome that defecates is remarkable ".Modern study proves, potato has special efficacy to conciliation indigestion, is good medicine and the high-quality health products of stomach trouble and cardiac.Therefore potato is being rich in nutrition, is one of antidotal food.
Fresh potato not easily preserves, and for being processed into the comprehensive utilization that potato dilated food can realize raw potatoes, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution potato not easily preserves, a kind of preparation method of potato dilated food is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of potato dilated food, it is characterized in that: adopt Strong flour 15 kilograms, 8 kilograms, good quality wheat powder, milk powder 900 grams, potato 18 kilograms, sucrose 22 kilograms, salt 3 kilograms, appropriate sesame oil is raw material, and its processing process 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 tender and crisp potato, good quality wheat powder, milk powder, sucrose, the sesame oil of transparent clarification, the refined salt of sodium chloride-containing 99.9% and Strong flour as raw material;
B, dehydrated potato powder prepare: fresh potato → clean, remove the peel → 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 3500 turns of ∕ divide, 35 minutes time, adds water 43%;
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 1-2 hour at 78 DEG C, to become the dry stock that moisture reaches 10-12%;
D. frying-expansion: products formed is entered in sesame oil cauldron, oil temperature 185 DEG C, deep-fat frying time is 2-3 second;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 3200 turns of ∕ divide, time 6-7 minute;
F. seasoning: admix a little five-spice powder, black pepper, the spiced salt and monosodium glutamate, obtained crisp-fried taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
Beneficial effect: the micro-Huang of product color of the present invention, palatable crisp, aromatic flavour, has the local flavor of potato delicious and crisp; This product nutritive value is very high, be rich in the multiple nutrients such as protein, vitamin material, be conducive to human body and absorption and digestion is carried out to food, strengthen body immunity effect, there is strengthening the spleen and stomach, in benefit controlled atmosphere, toxin-expelling and face nourishing and the antidotal effect of step-down, be a kind of all-ages, economical and practical green nourishing food.
Detailed description of the invention
Embodiment 1
:
A preparation method for potato dilated food, concrete operation step is:
A, raw material are selected: choose fresh pure potato, edible corn starch, Countryside Egg, 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;
B, dehydrated potato powder prepare: fresh potato → clean, remove the peel → 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 sesame 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 Zanthoxylum essential oil, chilli powder, monosodium glutamate, obtained fragrant peppery taste;
G. pack: adopt complex pocket nitrogen-filled packaging, prevent the broken moisture absorption of finished product.
Embodiment 2
:
A preparation method for potato dilated food, concrete operation step is:
A, raw material are selected: choose fresh pure potato, edible corn starch, purity is 99.9% white sugar, the sesame oil of clarification, the refined salt of sodium chloride-containing 99.5% and flour is as raw material in pale yellow transparent;
B, dehydrated potato powder prepare: fresh potato → clean, remove the peel → 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 sesame 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 delicious and crisp 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 potato dilated food, it is characterized in that: adopt Strong flour 15 kilograms, 8 kilograms, good quality wheat powder, milk powder 900 grams, potato 18 kilograms, sucrose 22 kilograms, salt 3 kilograms, appropriate sesame oil is raw material, and its processing process 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 tender and crisp potato, good quality wheat powder, milk powder, sucrose, the sesame oil of transparent clarification, the refined salt of sodium chloride-containing 99.9% and Strong flour as raw material;
B, dehydrated potato powder prepare: fresh potato → clean, remove the peel → 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 3500 turns of ∕ divide, 35 minutes time, adds water 43%;
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 1-2 hour at 78 DEG C, to become the dry stock that moisture reaches 10-12%;
D. frying-expansion: products formed is entered in sesame oil cauldron, oil temperature 185 DEG C, deep-fat frying time is 2-3 second;
E. de-oiling: adopt low speed centrifuge de-oiling, rotating speed is that 3200 turns of ∕ divide, time 6-7 minute;
F. seasoning: admix a little five-spice powder, black pepper, the spiced salt and monosodium glutamate, obtained crisp-fried 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 |
|---|---|---|---|
| CN201410732559.3A CN104473099A (en) | 2014-12-07 | 2014-12-07 | Method for preparing potato puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410732559.3A CN104473099A (en) | 2014-12-07 | 2014-12-07 | Method for preparing potato puffed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104473099A true CN104473099A (en) | 2015-04-01 |
Family
ID=52747821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410732559.3A Pending CN104473099A (en) | 2014-12-07 | 2014-12-07 | Method for preparing potato puffed food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104473099A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957537A (en) * | 2015-06-10 | 2015-10-07 | 唐银玉 | Multi-flavor and multi-nutrient puffed food and preparation method thereof |
| CN104970315A (en) * | 2015-06-30 | 2015-10-14 | 安徽鸿泰食品有限公司 | Fermented puffed semi-finished food product |
| CN105029265A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Puffing blank for broccoli stem |
| CN105029302A (en) * | 2015-08-26 | 2015-11-11 | 金蓉 | Manufacture method of cumin roast flavored puffing sweet potato chips |
| CN105029303A (en) * | 2015-08-17 | 2015-11-11 | 朱广双 | Processing technology of potato puffed food with bacon taste |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218632A (en) * | 1998-11-05 | 1999-06-09 | 四川省蜀光甘薯有限责任公司 | Processing method of potato whole-flour puffed potato chips and chips |
| CN1891072A (en) * | 2005-07-08 | 2007-01-10 | 湖南农业大学 | Potato crisp utilizing micro wave processing and its processing method |
| US20090191310A1 (en) * | 2002-09-20 | 2009-07-30 | David Vincent Zyzak | Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce |
| CN101513204A (en) * | 2009-03-19 | 2009-08-26 | 威海东旺食品有限公司 | Leisure food and preparation method thereof |
| CN101946890A (en) * | 2010-05-11 | 2011-01-19 | 赵萍 | Method for processing high dietary fiber food by utilizing potato residue |
| CN103445237A (en) * | 2013-09-13 | 2013-12-18 | 武汉工程大学 | Production method for Chinese chestnut full nutrition powder puffed food |
| CN103750284A (en) * | 2013-12-31 | 2014-04-30 | 上海大山合菌物科技股份有限公司 | Fragrant and sweet mushroom-flavor rice crackers and preparation method thereof |
-
2014
- 2014-12-07 CN CN201410732559.3A patent/CN104473099A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218632A (en) * | 1998-11-05 | 1999-06-09 | 四川省蜀光甘薯有限责任公司 | Processing method of potato whole-flour puffed potato chips and chips |
| US20090191310A1 (en) * | 2002-09-20 | 2009-07-30 | David Vincent Zyzak | Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce |
| CN1891072A (en) * | 2005-07-08 | 2007-01-10 | 湖南农业大学 | Potato crisp utilizing micro wave processing and its processing method |
| CN101513204A (en) * | 2009-03-19 | 2009-08-26 | 威海东旺食品有限公司 | Leisure food and preparation method thereof |
| CN101946890A (en) * | 2010-05-11 | 2011-01-19 | 赵萍 | Method for processing high dietary fiber food by utilizing potato residue |
| CN103445237A (en) * | 2013-09-13 | 2013-12-18 | 武汉工程大学 | Production method for Chinese chestnut full nutrition powder puffed food |
| CN103750284A (en) * | 2013-12-31 | 2014-04-30 | 上海大山合菌物科技股份有限公司 | Fragrant and sweet mushroom-flavor rice crackers and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 魏善元 等: "金针菇油炸膨化食品生产工艺", 《保鲜与加工》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957537A (en) * | 2015-06-10 | 2015-10-07 | 唐银玉 | Multi-flavor and multi-nutrient puffed food and preparation method thereof |
| CN104957537B (en) * | 2015-06-10 | 2018-10-30 | 唐银玉 | More nutritious dilated foods of multi-flavor and preparation method thereof |
| CN104970315A (en) * | 2015-06-30 | 2015-10-14 | 安徽鸿泰食品有限公司 | Fermented puffed semi-finished food product |
| CN105029265A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Puffing blank for broccoli stem |
| CN105029303A (en) * | 2015-08-17 | 2015-11-11 | 朱广双 | Processing technology of potato puffed food with bacon taste |
| CN105029302A (en) * | 2015-08-26 | 2015-11-11 | 金蓉 | Manufacture method of cumin roast flavored puffing sweet potato chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104757063A (en) | Preparation method of potato cake | |
| CN104738132A (en) | Potato walnut cake processing process | |
| CN104473099A (en) | Method for preparing potato puffed food | |
| CN104738468A (en) | Processing method of tea-flavored potato chips | |
| CN104206496A (en) | Toadstool wheat germ chewy cookies and preparation method thereof | |
| CN104757469A (en) | Production method for puffed lotus root food | |
| CN106035463A (en) | Processing method of potato health-care bread | |
| CN104957221A (en) | Camellia nitidissima sugar lowering low-fat nutritious biscuit | |
| CN104366372A (en) | Processing method of spicy-crisp potato slices | |
| CN104365779A (en) | Method for making sweet potato and chestnut biscuits | |
| CN104757048A (en) | Making method of shrimp potato cake | |
| CN105767700A (en) | Colocasia esculenta and sweet potato balls | |
| CN107173770A (en) | A kind of ginkgo nutritional sauce and preparation method thereof | |
| CN104738452A (en) | Production process of potato and pumpkin cake | |
| CN105029303A (en) | Processing technology of potato puffed food with bacon taste | |
| CN104305166A (en) | Preparation method of spicy puffed food with agrocybe cylindracea | |
| CN104473092A (en) | Method for processing spicy lotus root slices | |
| CN104472822A (en) | Making method of strawberry milk soft sweets containing potato | |
| CN104365968A (en) | Processing method of fruit-flavored potato snowflake candy | |
| CN104431881A (en) | Processing method of spicy potato chips | |
| CN105475989A (en) | Preparation method of pleurotus eryngii composite nutrition powder | |
| CN105053918A (en) | Making method of traditional potato cakes | |
| CN104489031A (en) | Preparation method of biscuit with sweet potato and chestnut | |
| CN104256569A (en) | Preparing method of flammulina velutipes puffed food | |
| CN104472635A (en) | Processing technology of banana nutrition cookies |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150401 |