CN105029303A - Processing technology of potato puffed food with bacon taste - Google Patents
Processing technology of potato puffed food with bacon taste Download PDFInfo
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- CN105029303A CN105029303A CN201510503490.1A CN201510503490A CN105029303A CN 105029303 A CN105029303 A CN 105029303A CN 201510503490 A CN201510503490 A CN 201510503490A CN 105029303 A CN105029303 A CN 105029303A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 33
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 235000015241 bacon Nutrition 0.000 title claims abstract description 13
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 3
- 229930006000 Sucrose Natural products 0.000 claims abstract description 3
- 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 3
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 3
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 3
- 235000012343 cottonseed oil Nutrition 0.000 claims abstract description 3
- 239000002385 cottonseed oil Substances 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims abstract description 3
- 239000000576 food coloring agent Substances 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 239000005720 sucrose Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 2
- 210000003056 antler Anatomy 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 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
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000012015 potatoes Nutrition 0.000 abstract description 2
- 235000021055 solid food Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000010514 hydrogenated cottonseed oil Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000000694 effects Effects 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
- 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
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris 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
- 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
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 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
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013410 fast food Nutrition 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
- 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
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 239000002304 perfume Substances 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
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013599 spices Nutrition 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
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
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 processing technology of potato puffed food with bacon taste, belonging to the field of food processing. The processing technology is characterized by adopting 75kg of potato powder, 10kg of soybean starch, 2.5kg of hydrogenated cottonseed oil, 8kg of bacon, 3kg of refined salt, 0.3kg of monosodium glutamate, 0.15kg of carrageenan, 0.66kg of cottonseed oil, 0.1kg of phosphomonoglyceride, 0.8kg of antioxidant, 1.2kg of sucrose, 35g of food colorant and proper amount of water. The processing technology comprises the following flows: raw material pretreatment, mixing, cooking, freezing, forming, drying, puffing and seasoning. The processing technology has the beneficial effects that the product has uniform thickness and wonderful color, aroma and taste, is crisp, has the aromatic and sticky flavors of potatoes, has high nutritive values, is rich in various nutrients, such as proteins and vitamins, is beneficial for human bodies to digest and absorb food, has the functions of enhancing the immunities of human bodies, strengthening the spleen and stomach, benefiting qi and regulating middle energizer, eliminating toxins to maintain beauty and reducing blood pressure and resisting senility, is economical and practicable green nutritive food suitable for people of all ages, can be stored for a long time, is convenient to carry and can be used as solid food for a trip and convenient meal.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing technology of bacon taste 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 bacon taste 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 fresh potato is not easily preserved, a kind of processing technology of bacon taste potato dilated food is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing technology for bacon taste potato dilated food, is characterized in that: the formula of employing is dehydrated potato powder 75kg, soybean starch 10kg, cotmar 2.5kg, bacon 8kg, refined salt 3kg, monosodium glutamate 0.3kg, antler glue 0.15kg, cottonseed oil 0.66kg, mono phosphoric acid ester glyceride 0.1kg, antioxidant 0.8kg, sucrose 1.2kg, food coloring 35g and suitable quantity of water, processing process is raw material → mixing → boiling → freezing → shaping → drying → expanded → seasoning, and concrete operation step is:
(1) pretreatment of raw material: dried potato block pulverizer is pulverized, sieves and discard potato flour coarse on a small quantity;
(2) mix: weigh material, by even for various mixing of materials by formula rate;
(3) boiling: mixed material is dropped into twin-screw extruder forming machine, once completes boiling, shaping work, and consistent, the homogeneous exquisiteness of shape of product rule, is replaced with mould according to personal like, just can process various difform product;
(4) freezing: under product being placed in the temperature of 10-12 DEG C, place 18-20h;
(5) dry: it is 15-18% that the blank after shaping is dried to moisture;
(6) expanded: to adopt slipstream bulg ing equipment to carry out expanded, sprinkle appropriate cumin powder and the spiced salt, get product.
Beneficial effect: product thin and thick of the present invention is even, and color, smell and taste are all good, and crisp-fried is clear and melodious, have the glutinous local flavor of perfume (or spice) of potato.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 beneficial controlled atmosphere, toxin-expelling and face nourishing and the antidotal effect of step-down, a kind of all-ages, economical and practical green nourishing food, and the durable Tibetan of energy, be easy to carry, the use of can make a tour solid food and fast food.
Detailed description of the invention
Embodiment 1
:
A processing technology for bacon taste potato dilated food, concrete operation step is:
(1) pretreatment of raw material: dried potato block, purple sweet potato chips, yam slice pulverizer are pulverized, sieves and discard potato flour coarse on a small quantity;
(2) mix: weigh material, by even for various mixing of materials by formula rate;
(3) boiling: adopt vapour cooking, make mixed material completely well-done, add appropriate pollen powder of sweet osmanthus;
(4) freezing: under product being placed in the temperature of 4-6 DEG C, place 12-15h;
(5) dry: it is 10% that the blank after shaping is dried to moisture;
(6) expanded: to adopt slipstream bulg ing equipment to carry out expanded, sprinkle appropriate zanthoxylum powder and monosodium glutamate, get product.
Embodiment 2
:
A processing technology for bacon taste potato dilated food, concrete operation step is:
(1) pretreatment of raw material: dried potato block, jerusalem artichoke sheet, banana chip pulverizer are pulverized, sieves and discard potato flour coarse on a small quantity;
(2) mix: weigh material, by even for various mixing of materials by formula rate;
(3) boiling: mixed material is dropped into twin-screw extruder forming machine, once completes boiling, shaping work, and consistent, the homogeneous exquisiteness of shape of product rule, is replaced with mould according to personal like, just can process various difform product;
(4) freezing: under product being placed in the temperature of 1-3 DEG C, place 8h;
(5) dry: it is 12% that the blank after shaping is dried to moisture;
(6) expanded: to adopt slipstream bulg ing equipment to carry out expanded, sprinkle appropriate seafood powder, get 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. a processing technology for bacon taste potato dilated food, is characterized in that: the formula of employing is dehydrated potato powder 75kg, soybean starch 10kg, cotmar 2.5kg, bacon 8kg, refined salt 3kg, monosodium glutamate 0.3kg, antler glue 0.15kg, cottonseed oil 0.66kg, mono phosphoric acid ester glyceride 0.1kg, antioxidant 0.8kg, sucrose 1.2kg, food coloring 35g and suitable quantity of water, processing process is raw material → mixing → boiling → freezing → shaping → drying → expanded → seasoning, and concrete operation step is:
(1) pretreatment of raw material: dried potato block pulverizer is pulverized, sieves and discard potato flour coarse on a small quantity;
(2) mix: weigh material, by even for various mixing of materials by formula rate;
(3) boiling: mixed material is dropped into twin-screw extruder forming machine, once completes boiling, shaping work, and consistent, the homogeneous exquisiteness of shape of product rule, is replaced with mould according to personal like, just can process various difform product;
(4) freezing: under product being placed in the temperature of 10-12 DEG C, place 18-20h;
(5) dry: it is 15-18% that the blank after shaping is dried to moisture;
(6) expanded: to adopt slipstream bulg ing equipment to carry out expanded, sprinkle appropriate cumin powder and the spiced salt, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503490.1A CN105029303A (en) | 2015-08-17 | 2015-08-17 | Processing technology of potato puffed food with bacon taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503490.1A CN105029303A (en) | 2015-08-17 | 2015-08-17 | Processing technology of potato puffed food with bacon taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029303A true CN105029303A (en) | 2015-11-11 |
Family
ID=54436753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510503490.1A Withdrawn CN105029303A (en) | 2015-08-17 | 2015-08-17 | Processing technology of potato puffed food with bacon taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029303A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111713660A (en) * | 2020-05-22 | 2020-09-29 | 广西科技大学鹿山学院 | Smoked meat and potato instant food formula and preparation method thereof |
| CN115530327A (en) * | 2022-10-19 | 2022-12-30 | 百事食品（中国）有限公司 | Meat-containing puffed food and preparation method thereof |
| CN115606752A (en) * | 2022-09-08 | 2023-01-17 | 青海省轻工业研究所有限责任公司 | Yak meat puffed potato chips and making method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1439233A (en) * | 1973-08-08 | 1976-06-16 | Glabe E F | Simulated baked potato shells and process for preparing the same |
| CN102038147A (en) * | 2009-10-20 | 2011-05-04 | 赵静 | Manufacturing method of mixed puffed food |
| CN104256383A (en) * | 2014-09-26 | 2015-01-07 | 杨燕 | Preparing method of multi-flavor shitake mushroom puffed food |
| CN104473099A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Method for preparing potato puffed food |
| CN104757469A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Production method for puffed lotus root food |
-
2015
- 2015-08-17 CN CN201510503490.1A patent/CN105029303A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1439233A (en) * | 1973-08-08 | 1976-06-16 | Glabe E F | Simulated baked potato shells and process for preparing the same |
| CN102038147A (en) * | 2009-10-20 | 2011-05-04 | 赵静 | Manufacturing method of mixed puffed food |
| CN104256383A (en) * | 2014-09-26 | 2015-01-07 | 杨燕 | Preparing method of multi-flavor shitake mushroom puffed food |
| CN104473099A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Method for preparing potato puffed food |
| CN104757469A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Production method for puffed lotus root food |
Non-Patent Citations (1)
| Title |
|---|
| 杜连启: "《马铃薯食品加工技术》", 30 June 2007 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111713660A (en) * | 2020-05-22 | 2020-09-29 | 广西科技大学鹿山学院 | Smoked meat and potato instant food formula and preparation method thereof |
| CN115606752A (en) * | 2022-09-08 | 2023-01-17 | 青海省轻工业研究所有限责任公司 | Yak meat puffed potato chips and making method thereof |
| CN115530327A (en) * | 2022-10-19 | 2022-12-30 | 百事食品（中国）有限公司 | Meat-containing puffed food and preparation method thereof |
| CN115530327B (en) * | 2022-10-19 | 2024-05-03 | 百事食品（中国）有限公司 | Puffed food containing meat and preparation method thereof |
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Application publication date: 20151111 |