CN105285808A - Processing method of caramel yam bean crisp - Google Patents
Processing method of caramel yam bean crisp Download PDFInfo
- Publication number
- CN105285808A CN105285808A CN201510837735.4A CN201510837735A CN105285808A CN 105285808 A CN105285808 A CN 105285808A CN 201510837735 A CN201510837735 A CN 201510837735A CN 105285808 A CN105285808 A CN 105285808A
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- Prior art keywords
- yam bean
- bean sheet
- yam
- fried
- caramel
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- 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.)
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- 235000001591 Pachyrhizus erosus Nutrition 0.000 title claims abstract description 68
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 title claims abstract description 68
- 244000258470 Pachyrhizus tuberosus Species 0.000 title claims abstract description 66
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 235000013736 caramel Nutrition 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000012545 processing Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims 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 description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 240000001085 Trapa natans Species 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000020197 coconut milk Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 235000009165 saligot Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000009495 sugar coating Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000215747 Pachyrhizus erosus Species 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223082 Syzygium paniculatum Species 0.000 description 1
- 235000016641 Syzygium paniculatum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a processing method of caramel yam bean crisp, and belongs to the field of food processing. The method is characterized by including utilization of yam bean, cleaning, cutting, rinse, boiling, drying, frying, sugar coating, cooling and packaging. The crisp has tawny color, crispy and sweet mouthfeel, suitable saccharinity, and specifically delicious and crisp flavor of the yam bean; is rich in protein and starch, has abundant nutrition, has effects on promoting the production of body fluid to quench thirst, clearing heat, and lowering blood pressure and lipid, is suitable to people of all ages, is a green, healthy and delicious food, and is easy to carry. The processing method is simple.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of caramel yam bean sheet.
Background technology
Yam bean, also known as yam bean, husky Pueraria lobota, belongs to during pulse family yam bean belongs to the cultigen that can form block root, annual or perennial prehensile herbaceous species plant.The block root manure of yam bean is large, the pure white tender refreshing succulence of meat is nutritious, be rich in sugar and protein, also containing various trace elements such as abundant vitamin C and the necessary calcium of human body, iron, zinc, copper, phosphorus, solarizations, promote the production of body fluid to quench thirst, refrigerantly to reduce phlegm and internal heat, relieving alcoholism, the effect such as hypotensive, blood fat, has good curative effect to cardiovascular disease.Yam bean abundance in the market, exploitation yam bean deep processed product, plays a role to the economic development of promotion China.
Fresh yam bean is not easily preserved, and for being processed into the comprehensive utilization that caramel yam bean sheet can realize yam bean raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution yam bean is not easily preserved, a kind of processing method of caramel yam bean sheet is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for caramel yam bean sheet, is characterized in that: adopt yam bean → cleaning → section → rinsing → poach → oven dry → fried → upper sugar-coat → cooling packing to be processing process, concrete operation step is:
(1) select materials, cut into slices: select fresh tender and crisp yam bean, with water, yam bean is rinsed well, then adopt the lye dipping of 3%, use microtome again, thickness is 12mm, and thin and thick is even, the yam bean sheet cut is poured in clear water reserviors, in order to avoid oxidation stain occurs on yam bean sheet surface;
(2) poach: poured into by yam bean sheet in boiling water pot, when yam bean sheet reaches medium well, pulls airing out rapidly;
(3) dry: yam bean sheet is placed in airing under sunlight, the time is 3-4 days, until shed clear and melodious sound, a pressure and to be brokenly advisable;
(4) fried: oil cauldron yam bean sheet being put into boiling carries out fried, constantly stirs time fried, when yam bean sheet surface is in time golden yellow, pulls out rapidly, drain oil content;
(5) upper sugar-coat: sucrose, maltose are put after a small amount of water heating infusion becomes caramel, pour the yam bean sheet exploded into, add appropriate coconut milk, water caltrop starch, rock sugar liquid, hawthorn powder, Radix Glycyrrhizae, continuous shovel is mixed, and it is nice and warm to burn little fire, moisture in liquid glucose is evaporated completely, forms the sugared film of layer of transparent on yam bean sheet surface, eventually pass cooling packing and be finished product.
Beneficial effect: product color yellowish-brown of the present invention, mouthfeel crisp-fried is clear and melodious, and sugariness is suitable for, and has the distinctive delicious and crisp local flavor of yam bean; This product is rich in protein and starch, nutritious, also have promote the production of body fluid to quench thirst, refrigerantly to reduce phlegm and internal heat, effect of hypertension and hyperlipemia, be a kind of ticbit of all-ages, green health, simple to operate, be easy to carry.
Detailed description of the invention
Embodiment 1
:
A processing method for caramel yam bean sheet, concrete operation step is:
(1) select materials, cut into slices: select fresh tender and crisp yam bean, with water, yam bean is rinsed well, then adopt the lye dipping of 8%, use microtome again, thickness is 8mm, and thin and thick is even, the yam bean sheet cut is poured in clear water reserviors, in order to avoid oxidation stain occurs on yam bean sheet surface;
(2) poach: poured into by yam bean sheet in boiling water pot, when yam bean sheet reaches medium well, pulls airing out rapidly;
(3) dry: yam bean sheet is placed in airing under sunlight, the time is 3-5 days, until shed clear and melodious sound, a pressure and to be brokenly advisable;
(4) fried: sesame oil cauldron yam bean sheet being put into boiling carries out fried, constantly stirs time fried, when yam bean sheet surface is in time golden yellow, pulls out rapidly, drain oil content;
(5) upper sugar-coat: after sucrose and malt syrup are put a small amount of water heat fused, pour the yam bean sheet exploded into, add a little tender ginger sheet, brush-cherry seed, cape jasmine constantly shovel and mix, and it is nice and warm to burn little fire, moisture in liquid glucose is evaporated completely, forms the sugared film of layer of transparent on yam bean sheet surface, eventually pass cooling, sprinkle cumin powder, packaging is finished product.
Embodiment 2
:
A processing method for caramel yam bean sheet, concrete operation step is:
(1) select materials, cut into slices: select fresh tender and crisp yam bean, with water, yam bean is rinsed well, then adopt skinning machine peeling, use microtome again, thickness is 6mm, and thin and thick is even, the yam bean sheet cut is poured in clear water reserviors, in order to avoid oxidation stain occurs on yam bean sheet surface;
(2) poach: yam bean sheet is poured in boiling water pot, when yam bean sheet reach ninety percent ripe time, pull airing out rapidly;
(3) dry: yam bean sheet is delivered to drying room and smokes, under the condition of 65-70 DEG C, smoke 8-10 hour, until shed clear and melodious sound, a pressure and to be brokenly advisable;
(4) fried: peanut oil cauldron yam bean sheet being put into boiling carries out fried, constantly stirs time fried, when yam bean sheet surface is in time golden yellow, pulls out rapidly, drain oil content;
(5) upper sugar-coat: after glucose and steviol glycoside are put a small amount of water heat fused, pour the yam bean sheet exploded into, continuous shovel is mixed, add appropriate cloves, Chinese herbaceous peony, mulberries, and it is nice and warm to burn little fire, the moisture in liquid glucose is evaporated completely, the sugared film of layer of transparent is formed on yam bean sheet surface, eventually pass cooling, sprinkle a little black pepper, packaging is 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. a processing method for caramel yam bean sheet, is characterized in that: adopt yam bean → cleaning → section → rinsing → poach → oven dry → fried → upper sugar-coat → cooling packing to be processing process, concrete operation step is:
(1) select materials, cut into slices: select fresh tender and crisp yam bean, with water, yam bean is rinsed well, then adopt the lye dipping of 3%, use microtome again, thickness is 12mm, and thin and thick is even, the yam bean sheet cut is poured in clear water reserviors, in order to avoid oxidation stain occurs on yam bean sheet surface;
(2) poach: poured into by yam bean sheet in boiling water pot, when yam bean sheet reaches medium well, pulls airing out rapidly;
(3) dry: yam bean sheet is placed in airing under sunlight, the time is 3-4 days, until shed clear and melodious sound, a pressure and to be brokenly advisable;
(4) fried: oil cauldron yam bean sheet being put into boiling carries out fried, constantly stirs time fried, when yam bean sheet surface is in time golden yellow, pulls out rapidly, drain oil content;
(5) upper sugar-coat: sucrose, maltose are put after a small amount of water heating infusion becomes caramel, pour the yam bean sheet exploded into, add appropriate coconut milk, water caltrop starch, rock sugar liquid, hawthorn powder, Radix Glycyrrhizae, continuous shovel is mixed, and it is nice and warm to burn little fire, moisture in liquid glucose is evaporated completely, forms the sugared film of layer of transparent on yam bean sheet surface, eventually pass cooling packing and be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510837735.4A CN105285808A (en) | 2015-11-26 | 2015-11-26 | Processing method of caramel yam bean crisp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510837735.4A CN105285808A (en) | 2015-11-26 | 2015-11-26 | Processing method of caramel yam bean crisp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285808A true CN105285808A (en) | 2016-02-03 |
Family
ID=55184320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510837735.4A Withdrawn CN105285808A (en) | 2015-11-26 | 2015-11-26 | Processing method of caramel yam bean crisp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285808A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995741A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Preparation method of crispy Pachyrhizus erosus chips |
| RU2668316C1 (en) * | 2017-05-29 | 2018-09-28 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method for producing glassed chips |
| CN114431326A (en) * | 2021-12-29 | 2022-05-06 | 南昌大学 | Preparation method of caramel lotus seed snack |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028879A (en) * | 2015-08-22 | 2015-11-11 | 宦银琴 | Processing technology of taro crisp candy tablets |
-
2015
- 2015-11-26 CN CN201510837735.4A patent/CN105285808A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028879A (en) * | 2015-08-22 | 2015-11-11 | 宦银琴 | Processing technology of taro crisp candy tablets |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995741A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Preparation method of crispy Pachyrhizus erosus chips |
| RU2668316C1 (en) * | 2017-05-29 | 2018-09-28 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method for producing glassed chips |
| CN114431326A (en) * | 2021-12-29 | 2022-05-06 | 南昌大学 | Preparation method of caramel lotus seed snack |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160203 |
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| WW01 | Invention patent application withdrawn after publication |