CN105105047A - Preparation method for frying potato chips - Google Patents
Preparation method for frying potato chips Download PDFInfo
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- CN105105047A CN105105047A CN201510441474.4A CN201510441474A CN105105047A CN 105105047 A CN105105047 A CN 105105047A CN 201510441474 A CN201510441474 A CN 201510441474A CN 105105047 A CN105105047 A CN 105105047A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013606 potato chips Nutrition 0.000 title abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 35
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 18
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- 229920001592 potato starch Polymers 0.000 claims abstract description 9
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 3
- 235000016735 Manihot esculenta subsp esculenta 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
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 241000183290 Scleropages leichardti Species 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 241000675108 Citrus tangerina Species 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 11
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
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- 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
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 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
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 1
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 1
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 238000009725 powder blending Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 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
- 235000007129 Cuminum cyminum Nutrition 0.000 description 2
- 244000304337 Cuminum cyminum Species 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
- 230000000050 nutritive effect Effects 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
- 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
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 229920002261 Corn starch Polymers 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 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
- 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
- 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
- 239000008989 cinnamomi cortex Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000013325 dietary fiber Nutrition 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
- 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
- 235000008935 nutritious Nutrition 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
- 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
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000021055 solid food 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 a preparation method for frying potato chips, and belongs to the food processing field. The preparation method is characterized in that 80% of fresh mashed potatoes, 20% of sweet potato starch, 5% of cassava powder, 4% of salt, 6% of cane sugar, 0.8% of monosodium glutamate, 0.8% of seasoning powder prepared from five spices powder, chilli powder, scallion powder and dried orange peel powder and palm oil are employed as a formula, and the processing technology flows are mixing of mashed potatoes and sweet potato starch, powder blending, gelatinization, seasoning, rod twisting, cooling, aging, slicing, drying, frying, de-oiling and packaging. The beneficial effects are that the product is rich in nutrition, is savory and crisp, and has unique flavor of potatoes. The product has high nutrition values, is rich in a plurality of nutrients of proteins, vitamins and the like, is helpful for food digestion and absorption, enhances the human body immunity, and has functions of reinforcing spleen and stomach, tonifying qi, regulating the center, expelling toxin, beautifying skin, lowering blood pressure and anti-aging. The product is an economical and practical green nutrition food suitable to people of all ages, can be stored for a long time, is convenient to carry, and can be used as travel food and convenient food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of saratoga chip.
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 saratoga chip can realize potato, improves its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem that solution fresh potato is not easily preserved, a kind of preparation method of saratoga chip is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of saratoga chip, it is characterized in that: adopt fresh potato mud 80%, sweet potato starch 20%, tapioca starch 5%, salt 4%, sucrose 6%, monosodium glutamate 0.8%, the toppings 0.8% of five-spice powder, chilli powder, green onion powder, tangerine peel powder preparation, palm oil is formula, its processing process is mashed potato, sweet potato starch mixes → adjust powder → gelatinization → seasoning → stranding rod → cooling → aging → section → drying → fried → de-oiling → packaging, and concrete operation step is:
(1) adjust powder, gelatinization: using mashed potato as semi-finished product, add sweet potato starch mixing, by component design, take various raw material respectively, mix after making wetted surface group and put into steamer and carry out gelatinization process, temperature is 70-75 DEG C, and the time is 35min;
(2) seasoning, stranding rod: after the dough cooling cooked, load weighted monosodium glutamate, five-spice powder, chilli powder, green onion powder, tangerine peel powder are poured into dough respectively and carried out seasoning, makes the wet Bear-grudge of different taste, then be twisted into the face post of diameter 5cm further;
(3) cooling processing: face post is loaded in polybag, put into cold compartment of refrigerator cooling after sealing, cooling condition is 2-5 DEG C, and the time is 12-15h;
(4) aging, section and dry: sufficiently aged post is cut into the thick thin slice of 2.5mm, puts into drying machine, dry 6-8h at 60 DEG C, make moisture in dry Bear-grudge be down to 6%-10%;
(5) fried: fried at 260 DEG C with palm oil, sprinkle appropriate toppings, both obtain finished product.
Beneficial effect: product of the present invention is nutritious, taste crisp-fried is crisp, have unique 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 preparation method for saratoga chip, concrete operation step is:
(1) adjust powder, gelatinization: using mashed potato as semi-finished product, add cornstarch mixing, by component design, take various raw material respectively, mix after making wetted surface group and put into steamer and carry out gelatinization process, temperature is 65 DEG C, and the time is 15min;
(2) seasoning, stranding rod: after the dough cooling cooked, load weighted monosodium glutamate, zanthoxylum powder, chilli powder, green onion powder, ground cinnamon, cumin powder are poured into dough respectively and carried out seasoning, makes the wet Bear-grudge of different taste, then be twisted into the face post of diameter 3cm further;
(3) cooling processing: face post is loaded in polybag, put into cold compartment of refrigerator cooling after sealing, cooling condition is 1-3 DEG C, and the time is 8-10h;
(4) aging, section and dry: sufficiently aged post is cut into the thick thin slice of 1.8mm, puts into drying machine, dry 3-4h at 75 DEG C, make moisture in dry Bear-grudge be down to 2%-6%;
(5) fried: fried at 200 DEG C with palm oil, sprinkle appropriate toppings, both obtain finished product.
Embodiment 2
:
A preparation method for saratoga chip, concrete operation step is:
(1) adjust powder, gelatinization: using mashed potato as semi-finished product, add purple sweet potato starch, the mixing of Fructus Hordei Germinatus starch, by component design, take various raw material respectively, mix after making wetted surface group and put into steamer and carry out gelatinization process, temperature is 80 DEG C, and the time is 16min;
(2) seasoning, stranding rod: after the dough cooling cooked, load weighted monosodium glutamate, salt, cumin powder, pepper powder, green onion powder, cinnamomi cortex pulveratus are poured into dough respectively and carried out seasoning, makes the wet Bear-grudge of different taste, then be twisted into the face post of diameter 8cm further;
(3) cooling processing: face post is loaded in polybag, put into cold compartment of refrigerator cooling after sealing, cooling condition is 0-2 DEG C, and the time is 7-9h;
(4) aging, section and dry: sufficiently aged post is cut into the thick thin slice of 1.5mm, puts into drying machine, dry 3-4h at 85 DEG C, make moisture in dry Bear-grudge be down to 12%;
(5) fried: fried at 180 DEG C with palm oil, sprinkle appropriate toppings, both obtain 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 saratoga chip, it is characterized in that: adopt fresh potato mud 80%, sweet potato starch 20%, tapioca starch 5%, salt 4%, sucrose 6%, monosodium glutamate 0.8%, the toppings 0.8% of five-spice powder, chilli powder, green onion powder, tangerine peel powder preparation, palm oil is formula, its processing process is mashed potato, sweet potato starch mixes → adjust powder → gelatinization → seasoning → stranding rod → cooling → aging → section → drying → fried → de-oiling → packaging, and concrete operation step is:
(1) adjust powder, gelatinization: using mashed potato as semi-finished product, add sweet potato starch mixing, by component design, take various raw material respectively, mix after making wetted surface group and put into steamer and carry out gelatinization process, temperature is 70-75 DEG C, and the time is 35min;
(2) seasoning, stranding rod: after the dough cooling cooked, load weighted monosodium glutamate, five-spice powder, chilli powder, green onion powder, tangerine peel powder are poured into dough respectively and carried out seasoning, makes the wet Bear-grudge of different taste, then be twisted into the face post of diameter 5cm further;
(3) cooling processing: face post is loaded in polybag, put into cold compartment of refrigerator cooling after sealing, cooling condition is 2-5 DEG C, and the time is 12-15h;
(4) aging, section and dry: sufficiently aged post is cut into the thick thin slice of 2.5mm, puts into drying machine, dry 6-8h at 60 DEG C, make moisture in dry Bear-grudge be down to 6%-10%;
(5) fried: fried at 260 DEG C with palm oil, sprinkle appropriate toppings, both obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510441474.4A CN105105047A (en) | 2015-07-26 | 2015-07-26 | Preparation method for frying potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510441474.4A CN105105047A (en) | 2015-07-26 | 2015-07-26 | Preparation method for frying potato chips |
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| Publication Number | Publication Date |
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| CN105105047A true CN105105047A (en) | 2015-12-02 |
Family
ID=54653376
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510441474.4A Withdrawn CN105105047A (en) | 2015-07-26 | 2015-07-26 | Preparation method for frying potato chips |
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| Country | Link |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851975A (en) * | 2016-04-15 | 2016-08-17 | 黑龙江省农业科学院克山分院 | Manufacturing method of cooked potato chips |
| CN105962205A (en) * | 2016-06-28 | 2016-09-28 | 合肥市应传家庭农场有限公司 | Deep-fry potato chips suitable to be eaten by middle-aged and elderly people and method for manufacturing deep-fried potato chips |
| CN106360497A (en) * | 2016-08-30 | 2017-02-01 | 安徽盼盼食品有限公司 | Deep-fried puffed food and making method thereof |
| CN107028124A (en) * | 2016-10-31 | 2017-08-11 | 贵州省榕江县盛源天然食品开发有限公司 | A kind of root of kudzu vine potato chips and preparation method thereof |
| CN107319433A (en) * | 2017-08-14 | 2017-11-07 | 武冈市卤卤香食品有限责任公司 | A kind of potato ready-to-eat food and its processing method |
| CN107853589A (en) * | 2017-09-28 | 2018-03-30 | 武冈市卤卤香食品有限责任公司 | A kind of soybean snack food and preparation method thereof |
| CN108056429A (en) * | 2017-12-01 | 2018-05-22 | 广东新会新本色陈皮研发有限公司 | Dried orange peel French fries and preparation method thereof |
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| CN113907269A (en) * | 2021-08-10 | 2022-01-11 | 张琼 | Method for making three-crisp food |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105851975A (en) * | 2016-04-15 | 2016-08-17 | 黑龙江省农业科学院克山分院 | Manufacturing method of cooked potato chips |
| CN105962205A (en) * | 2016-06-28 | 2016-09-28 | 合肥市应传家庭农场有限公司 | Deep-fry potato chips suitable to be eaten by middle-aged and elderly people and method for manufacturing deep-fried potato chips |
| CN106360497A (en) * | 2016-08-30 | 2017-02-01 | 安徽盼盼食品有限公司 | Deep-fried puffed food and making method thereof |
| CN107028124A (en) * | 2016-10-31 | 2017-08-11 | 贵州省榕江县盛源天然食品开发有限公司 | A kind of root of kudzu vine potato chips and preparation method thereof |
| CN107319433A (en) * | 2017-08-14 | 2017-11-07 | 武冈市卤卤香食品有限责任公司 | A kind of potato ready-to-eat food and its processing method |
| CN107853589A (en) * | 2017-09-28 | 2018-03-30 | 武冈市卤卤香食品有限责任公司 | A kind of soybean snack food and preparation method thereof |
| CN108056429A (en) * | 2017-12-01 | 2018-05-22 | 广东新会新本色陈皮研发有限公司 | Dried orange peel French fries and preparation method thereof |
| CN109315744A (en) * | 2018-09-30 | 2019-02-12 | 福建中医药大学 | A kind of detection method of the sensory evaluation of instant lotus seed piece |
| CN109793218A (en) * | 2019-03-12 | 2019-05-24 | 潘舟华 | Spicy gastrodia elata slice production method and system |
| CN113907269A (en) * | 2021-08-10 | 2022-01-11 | 张琼 | Method for making three-crisp food |
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