CN104757062A - 一种营养甘薯乐口酥的制作方法 - Google Patents
一种营养甘薯乐口酥的制作方法 Download PDFInfo
- Publication number
- CN104757062A CN104757062A CN201510139286.6A CN201510139286A CN104757062A CN 104757062 A CN104757062 A CN 104757062A CN 201510139286 A CN201510139286 A CN 201510139286A CN 104757062 A CN104757062 A CN 104757062A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- tasty
- nutritious
- flaky pastry
- sweet
- 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
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 58
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000008935 nutritious Nutrition 0.000 title abstract 8
- 235000014594 pastries Nutrition 0.000 title abstract 8
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 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 6
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 8
- 244000105624 Arachis hypogaea Species 0.000 claims description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims description 8
- 235000012459 muffins Nutrition 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 230000035764 nutrition Effects 0.000 claims description 8
- 235000020232 peanut Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 208000001034 Frostbite Diseases 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000000779 smoke Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 208000001132 Osteoporosis Diseases 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 244000205754 Colocasia esculenta Species 0.000 description 5
- 235000006481 Colocasia esculenta Nutrition 0.000 description 5
- 235000002722 Dioscorea batatas Nutrition 0.000 description 4
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 4
- 240000001811 Dioscorea oppositifolia Species 0.000 description 4
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 201000011510 cancer Diseases 0.000 description 4
- 230000002265 prevention Effects 0.000 description 3
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000027932 Collagen disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 241000287127 Passeridae Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种营养甘薯乐口酥的制作方法,属于食品加工领域。其特征在于:采用甘薯泥75kg,玉米粉15kg,淀粉10kg,奶粉3kg,香甜泡打粉2.5kg,食盐1.5kg,蔗糖12kg,调味料适量为配方,其加工工艺流程为甘薯→清洗→去皮→蒸熟→搅碎→配料→搅拌→漏丝→油炸→调味→烘干→包装。有益效果:本发明产品大小一致,口感酥脆,香甜可口,具有甘薯应有的风味。本产品有利于提高人体免疫力,维持和调节人体功能,还具有预防骨质疏松、抗衰老、防止动脉硬化的功效,是一种不可多得的低热量、低糖、低脂食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种营养甘薯乐口酥的制作方法。
背景技术
甘薯,绕草质藤本,属一年生或多年生蔓生草本,又名山芋、红芋、番薯、甘薯、白薯、地瓜、红苕,因地区不同而有不同的名称。其蔓细长,茎匍匐地面,块根,通过无氧呼吸产生乳酸;皮色发白或发红,肉大多为黄白色,但也有紫色,除了食用外,还可以作为制糖和酿酒的原料。
甘薯的作用:1.增强免疫功能:甘薯含有大量黏液蛋白,能够防止肝脏和肾脏结缔组织萎缩,提高机体免疫力,预防胶原病发生;甘薯中所含的矿物质对于维持和调节人体功能,起着十分重要的作用;所含的钙和镁,可以预防骨质疏松;2. 防癌抗癌:甘薯中含有一种抗癌物质,能够防治结肠癌和乳腺癌;此外,甘薯还具有消除活性氧的作用,活性氧是诱发癌症的原因之一,故甘薯抑制癌细胞增殖的作用十分明显;3.抗衰老、防止动脉硬化:甘薯所含黏液蛋白能保持血管壁的弹性,防止动脉粥样硬化的发生;甘薯中的绿原酸,可抑制黑色素的产生,防止雀班和老人斑的出现;红著还能抑制肌肤老化,保持肌肤弹性,减缓机体的衰老进程。
甘薯通常鲜食,生长周期短,且经济效益低,用于加工成营养甘薯乐口酥可实现对甘薯原料的综合利用,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决甘薯生长周期短问题,提供一种营养甘薯乐口酥的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种营养甘薯乐口酥的制作方法,其特征在于:采用甘薯泥75kg,玉米粉15kg,淀粉10kg,奶粉3kg,香甜泡打粉2.5kg,食盐1.5kg,蔗糖12kg,调味料适量为配方,其加工工艺流程为甘薯→清洗→去皮→蒸熟→搅碎→配料→搅拌→漏丝→油炸→调味→烘干→包装,具体操作步骤为:
(1)选料清洗:选用无芽、无冻伤、无霉变及无病虫害的甘薯作原料,放入清洗机中,洗去泥沙;
(2)去皮:用去皮机将甘薯坯去皮;
(3)蒸熟:用不锈钢刀将甘薯切成大小均匀的块状,利用蒸汽将甘薯蒸熟;
(4)降板、配料:采用搅拌机将熟甘薯制得甘薯泥,然后按照配方加入淀粉、玉米粉、奶粉、香甜泡打粉、食盐、蔗糖及调味料,搅拌均匀后,放置20min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为5-6mm的漏粉机中,其压出的糊状丝直接掉入220℃的油炸锅中,压出量为漂在油层表面5cm厚为宜,;当泡沫消失后便可出锅,一般炸2-4min;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝放在烘干房内烘干,在65℃下烘制2-3小时,产品便可酥脆。
有益效果:本发明产品大小一致,口感酥脆,香甜可口,具有甘薯应有的风味。本产品有利于提高人体免疫力,维持和调节人体功能,还具有预防骨质疏松、抗衰老、防止动脉硬化的功效,是一种不可多得的低热量、低糖、低脂食品。
具体实施方式
实施例1:
一种营养甘薯乐口酥的制作方法,具体操作步骤为:
(1)选料清洗:选用无芽、无冻伤、无霉变及无病虫害的甘薯、芋艿作原料,放入清洗机中,洗去泥沙;
(2)去皮:用去皮机将甘薯、芋艿坯去皮;
(3)蒸熟:用不锈钢刀将甘薯、芋艿切成大小均匀的块状,利用蒸汽将其蒸熟;
(4)降板、配料:采用搅拌机将熟甘薯、芋艿制得泥,然后按照配方加入淀粉、小麦粉、可可粉、香甜泡打粉、食盐、白糖及调味料,搅拌均匀后,放置35min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为5-6mm的漏粉机中,其压出的糊状丝直接掉入180℃的油炸锅中,压出量为漂在油层表面2cm厚为宜,;当泡沫消失后便可出锅,一般炸1-3min;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝放在烘干房内烘干,在75℃下烘制1小时,产品便可酥脆。
实施例2:
一种营养甘薯乐口酥的制作方法,具体操作步骤为:
(1)选料清洗:选用无芽、无冻伤、无霉变及无病虫害的甘薯、山药、马铃薯作原料,放入清洗机中,洗去泥沙;
(2)去皮:用去皮机将甘薯、山药、马铃薯坯去皮;
(3)蒸熟:用不锈钢刀将甘薯、山药、马铃薯切成大小均匀的块状,利用蒸汽将其蒸熟;
(4)降板、配料:采用搅拌机将熟甘薯、山药、马铃薯制得泥,然后按照配方加入玉米粉、荞麦粉、奶粉、香甜泡打粉、食盐、蛋白糖及调味料,搅拌均匀后,放置12min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为8mm的漏粉机中,其压出的糊状丝直接掉入150℃的油炸锅中,压出量为漂在油层表面3cm厚为宜,;当泡沫消失后便可出锅,一般炸5min;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝在鼓风机下冷风进行冷却,产品便可酥脆。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种营养甘薯乐口酥的制作方法,其特征在于:采用甘薯泥75kg,玉米粉15kg,淀粉10kg,奶粉3kg,香甜泡打粉2.5kg,食盐1.5kg,蔗糖12kg,调味料适量为配方,其加工工艺流程为甘薯→清洗→去皮→蒸熟→搅碎→配料→搅拌→漏丝→油炸→调味→烘干→包装,具体操作步骤为:
(1)选料清洗:选用无芽、无冻伤、无霉变及无病虫害的甘薯作原料,放入清洗机中,洗去泥沙;
(2)去皮:用去皮机将甘薯坯去皮;
(3)蒸熟:用不锈钢刀将甘薯切成大小均匀的块状,利用蒸汽将甘薯蒸熟;
(4)降板、配料:采用搅拌机将熟甘薯制得甘薯泥,然后按照配方加入淀粉、玉米粉、奶粉、香甜泡打粉、食盐、蔗糖及调味料,搅拌均匀后,放置20min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为5-6mm的漏粉机中,其压出的糊状丝直接掉入220℃的油炸锅中,压出量为漂在油层表面5cm厚为宜,;当泡沫消失后便可出锅,一般炸2-4min;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝放在烘干房内烘干,在65℃下烘制2-3小时,产品便可酥脆。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510139286.6A CN104757062A (zh) | 2015-03-28 | 2015-03-28 | 一种营养甘薯乐口酥的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510139286.6A CN104757062A (zh) | 2015-03-28 | 2015-03-28 | 一种营养甘薯乐口酥的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104757062A true CN104757062A (zh) | 2015-07-08 |
Family
ID=53639444
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510139286.6A Pending CN104757062A (zh) | 2015-03-28 | 2015-03-28 | 一种营养甘薯乐口酥的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104757062A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105145718A (zh) * | 2015-09-13 | 2015-12-16 | 周家勃 | 一种营养菊芋酥的制作方法 |
CN105165969A (zh) * | 2015-07-22 | 2015-12-23 | 程龙凤 | 一种营养美味凤梨酥的加工方法 |
CN106035446A (zh) * | 2016-06-18 | 2016-10-26 | 章新华 | 一种紫薯复合保健酥的制作方法 |
CN106070453A (zh) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | 一种薯莨保健酥饼的制作方法 |
CN106509708A (zh) * | 2015-08-09 | 2017-03-22 | 胡世龙 | 一种美味莲藕酥的制作方法 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1280785A (zh) * | 2000-07-24 | 2001-01-24 | 四川大学 | 膨化甘薯香酥片生产方法 |
CN101849658A (zh) * | 2009-03-31 | 2010-10-06 | 重庆市合川区合双科技有限公司 | 一种香酥红薯片 |
CN102048011A (zh) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | 红薯酥饼的制备方法 |
CN102488164A (zh) * | 2011-12-13 | 2012-06-13 | 覃健洲 | 一种香酥红薯片的制作方法 |
CN102657318A (zh) * | 2012-05-22 | 2012-09-12 | 天津农学院 | 一种酥脆甘薯条及制备方法 |
CN103169037A (zh) * | 2011-12-20 | 2013-06-26 | 韦秀文 | 一种马铃薯乐口酥的制作方法 |
CN103329972A (zh) * | 2013-06-21 | 2013-10-02 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种香菇柄甘薯渣燕麦酥的制作方法 |
-
2015
- 2015-03-28 CN CN201510139286.6A patent/CN104757062A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1280785A (zh) * | 2000-07-24 | 2001-01-24 | 四川大学 | 膨化甘薯香酥片生产方法 |
CN101849658A (zh) * | 2009-03-31 | 2010-10-06 | 重庆市合川区合双科技有限公司 | 一种香酥红薯片 |
CN102048011A (zh) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | 红薯酥饼的制备方法 |
CN102488164A (zh) * | 2011-12-13 | 2012-06-13 | 覃健洲 | 一种香酥红薯片的制作方法 |
CN103169037A (zh) * | 2011-12-20 | 2013-06-26 | 韦秀文 | 一种马铃薯乐口酥的制作方法 |
CN102657318A (zh) * | 2012-05-22 | 2012-09-12 | 天津农学院 | 一种酥脆甘薯条及制备方法 |
CN103329972A (zh) * | 2013-06-21 | 2013-10-02 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种香菇柄甘薯渣燕麦酥的制作方法 |
Non-Patent Citations (1)
Title |
---|
章银良主编: "《休闲食品加工技术与配方》", 30 September 2011 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105165969A (zh) * | 2015-07-22 | 2015-12-23 | 程龙凤 | 一种营养美味凤梨酥的加工方法 |
CN106509708A (zh) * | 2015-08-09 | 2017-03-22 | 胡世龙 | 一种美味莲藕酥的制作方法 |
CN105145718A (zh) * | 2015-09-13 | 2015-12-16 | 周家勃 | 一种营养菊芋酥的制作方法 |
CN106070453A (zh) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | 一种薯莨保健酥饼的制作方法 |
CN106035446A (zh) * | 2016-06-18 | 2016-10-26 | 章新华 | 一种紫薯复合保健酥的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107549670B (zh) | 一种方便即食型翘脚牛肉及其制备方法 | |
CN102823818B (zh) | 即食型外包式鱼饼及其加工方法 | |
CN104757062A (zh) | 一种营养甘薯乐口酥的制作方法 | |
CN102823881B (zh) | 以三穗鸭制作血浆鸭的方法 | |
CN103621952B (zh) | 一种梅菜糕 | |
CN104126780A (zh) | 一种薯片的加工方法 | |
CN110236090A (zh) | 一种方便冻干鸡肉糁汤及其制备方法 | |
CN104365779A (zh) | 一种甘薯栗子饼干的制作方法 | |
CN105231432A (zh) | 一种酥脆香菇片的加工方法 | |
CN105053467A (zh) | 一种甘薯红橘复合脯的制作方法 | |
CN107495183A (zh) | 风味重组鱼食品及其制备方法 | |
CN104996702A (zh) | 一种甘薯酥糖的加工方法 | |
CN105165969A (zh) | 一种营养美味凤梨酥的加工方法 | |
CN105166743A (zh) | 一种甘薯胡萝卜复合脯的加工方法 | |
CN105495155A (zh) | 牛排焖饭的制作方法 | |
CN108125153A (zh) | 一种快餐型高营养牡蛎食品的加工方法 | |
CN105145718A (zh) | 一种营养菊芋酥的制作方法 | |
CN104489031A (zh) | 一种甘薯栗子饼干的制作方法 | |
CN105146400A (zh) | 一种甘薯年糕的制作方法 | |
CN105145737A (zh) | 一种风味甘薯曲奇饼干的制作方法 | |
KR20090047695A (ko) | 통곡을 함유하는 면류의 제조 및 그 조리방법 | |
CN105166744A (zh) | 一种营养紫薯三明治的制作方法 | |
CN104996890A (zh) | 一种鱼面及其制作方法 | |
KR20050008472A (ko) | 누룽지를 이용한 퓨전음식의 제조방법 | |
CN105124106A (zh) | 一种甘薯酥糖片的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150708 |
|
WD01 | Invention patent application deemed withdrawn after publication |