CN105685892A - 一种鱿鱼增香紫薯条及其制备方法 - Google Patents
一种鱿鱼增香紫薯条及其制备方法 Download PDFInfo
- Publication number
- CN105685892A CN105685892A CN201610143872.2A CN201610143872A CN105685892A CN 105685892 A CN105685892 A CN 105685892A CN 201610143872 A CN201610143872 A CN 201610143872A CN 105685892 A CN105685892 A CN 105685892A
- Authority
- CN
- China
- Prior art keywords
- squid
- steudnerae henryanae
- rhizoma steudnerae
- parts
- concentration
- 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
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims description 5
- 244000017020 Ipomoea batatas Species 0.000 title abstract description 10
- 235000002678 Ipomoea batatas Nutrition 0.000 title abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 claims abstract description 16
- 150000001875 compounds Chemical class 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 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 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000000467 phytic acid Substances 0.000 claims abstract description 4
- 229940068041 phytic acid Drugs 0.000 claims abstract description 4
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 4
- 238000007599 discharging Methods 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 7
- 235000004976 Solanum vernei Nutrition 0.000 claims description 6
- 241000352057 Solanum vernei Species 0.000 claims description 6
- 230000014759 maintenance of location Effects 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001746 injection moulding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 240000000249 Morus alba Species 0.000 abstract 2
- 235000008708 Morus alba Nutrition 0.000 abstract 2
- 235000013878 L-cysteine Nutrition 0.000 abstract 1
- 239000004201 L-cysteine Substances 0.000 abstract 1
- 235000002594 Solanum nigrum Nutrition 0.000 abstract 1
- 240000002307 Solanum ptychanthum Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000002285 corn oil Substances 0.000 abstract 1
- 235000005687 corn oil Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 description 7
- 238000012545 processing Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 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
- 241000209094 Oryza Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 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
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 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
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000012360 testing method Methods 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
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 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
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种鱿鱼增香紫薯条,由下列重量份的原料制成:紫薯280-300、紫糯米20-30、玉米油2-3、鱿鱼肉末8-10、龙葵子粉3-4、桑叶1.2-1.3、玉米须0.5-0.7、合欢皮0.8-0.9、蔗糖15-20、麦芽糊精3.5-4、柠檬酸0.35-0.4、复合护色液适量、水适量;所述复合护色液中含有浓度为0.25%植酸、浓度为0.10%的L-半胱氨酸、浓度为0.3%的柠檬酸。本发明采用的鱿鱼肉末等辅料使得紫薯干风味独特、口感好,同时添加了桑叶等中草药成分,具有清肺润燥、平肝明目的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种鱿鱼增香紫薯条及其制备方法。
背景技术
甘薯营养丰富,富含18种氨基酸,其中含有人体必需的8种氨基酸,膳食纤维的含量为米面的10倍,维生素B1和维生素B2是米面的2倍,维生素E为小麦的9.5倍,维生素C和胡萝卜素比小麦高10倍等。此外,甘薯还具有许多生理保健功能,日本国立癌症预防研究所对40多种蔬菜进行抑癌试验,结果发现甘薯的抑癌效果最好。甘薯是一种理想的碱性食品,可调节人体的酸碱平衡,甘薯中含有丰富的膳食纤维,可预防肠道癌及消化道疾病。紫色甘薯中的花青素有强烈脱除氧自由基的功能,具有防癌、抗癌、抗过敏、抗突变改善关节柔韧性和血管弹性调节免疫力等生理功能。可见,紫色甘薯具有更加广阔的开发和应用前景。
随着研究的不断深入,紫色甘薯日益凸显的营养价值和保健价值越来越受到人们广泛的关注。紫色甘薯食品的加工也如火如荼地开展,形成了丰富多彩的产品面貌,如甘薯条、甘薯片、真空油炸薯片香脆薯片、速冻甘薯条等产品。就紫色甘薯条加工而言,传统甘薯条的生产以薯块切条制作而成,该方法对甘薯原料要求比较高,适宜的品种少,产生的下脚料多,浪费严重;另外,因紫薯中富含多酚氧化酶和花青素等成分,在加工过程中易发生酶促褐变和非酶褐变,导致制品色泽变暗,影响其外观品质及商品价值。因此,为保持紫薯加工制品的外观品质和商品价值,需要对其加工途径和护色方式进行优化。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种鱿鱼增香紫薯条及其制备方法。
本发明是通过以下技术方案实现的:
一种鱿鱼增香紫薯条,由下列重量份的原料制成:
紫薯280-300、紫糯米20-30、玉米油2-3、鱿鱼肉末8-10、龙葵子粉3-4、桑叶1.2-1.3、玉米须0.5-0.7、合欢皮0.8-0.9、蔗糖15-20、麦芽糊精3.5-4、柠檬酸0.35-0.4、复合护色液适量、水适量;所述复合护色液中含有浓度为0.25%植酸、浓度为0.10%的L-半胱氨酸、浓度为0.3%的柠檬酸。
所述的一种鱿鱼增香紫薯条的制备方法,包括以下步骤:
(1)将鱿鱼肉末置于有玉米油的锅中翻炒5-6min,取出,转入烤箱中烤制酥香,出料,粉碎,所得鱿鱼粉末与紫糯米、龙葵子粉混合入锅,加1.5-2倍水,加热制成紫糯米饭,将紫糯米饭置于搅拌机中,快速搅拌10min,出料,备用;
(2)将桑叶、玉米须、合欢皮混合用4-5倍量的水浸提后浓缩,过滤得中药浓缩液;
(3)将紫薯去皮后,迅速置于复合护色液中浸泡90-100min,进行护色处理;将护色处理后紫薯切片后置于蒸锅中蒸汽加热熟化;再将熟化后的紫薯转至打浆机中,加少量水,打成紫薯泥;
(4)再在紫薯泥中依次加入步骤(1)、(2)处理后的物料以及剩余各原料,继续搅拌至均匀,趁热迅速注入模具中;注模后,将表面刮平,在0-5℃条件下静置至定型,得紫薯糕;
(5)将紫薯糕切成粗细均匀的紫薯条,再摆放于烤盘上置于烤箱中,于60℃的烘烤温度下烘烤至紫薯干的含水量为16-18%,出料、冷却,即得。
本发明的优点是:本发明的紫薯条是利用甘薯泥进行调配浓缩成形、烘烤而成,它改变了甘薯原有的组织结构和加工性能,形成的产品口感筋道,甘薯香味浓郁,形态饱满,突出了紫色甘薯条的营养和色泽特点,增加了产品的新颖性;本发明在制作过程中,由于紫薯富含粗纤维,成型粗糙,因而添加了紫糯米,并将紫糯米制成饭,通过紫糯米的糯性来改善紫薯条的粗糙外形;本发明采用复合护色液对紫薯进行护色,复合护色液是一种无硫护色技术,替代了传统亚硝酸盐护色技术,更绿色健康、安全,且本发明采用的复合护色液可重复使用,利用率高;此外,本发明采用的鱿鱼肉末等辅料使得紫薯干风味独特、口感好,同时添加了桑叶等中草药成分,具有清肺润燥、平肝明目的功效。
具体实施方式
一种鱿鱼增香紫薯条,由下列重量份的原料制成:
紫薯280、紫糯米20、玉米油2、鱿鱼肉末8、龙葵子粉3、桑叶1.2、玉米须0.5、合欢皮0.8、蔗糖15、麦芽糊精3.5、柠檬酸0.35、复合护色液适量、水适量;所述复合护色液中含有浓度为0.25%植酸、浓度为0.10%的L半胱氨酸、浓度为0.3%的柠檬酸。
所述的一种鱿鱼增香紫薯条的制备方法,包括以下步骤:
(1)将鱿鱼肉末置于有玉米油的锅中翻炒5min,取出,转入烤箱中烤制酥香,出料,粉碎,所得鱿鱼粉末与紫糯米、龙葵子粉混合入锅,加1.5倍水,加热制成紫糯米饭,将紫糯米饭置于搅拌机中,快速搅拌10min,出料,备用;
(2)将桑叶、玉米须、合欢皮混合用4倍量的水浸提后浓缩,过滤得中药浓缩液;
(3)将紫薯去皮后,迅速置于复合护色液中浸泡90min,进行护色处理;将护色处理后紫薯切片后置于蒸锅中蒸汽加热熟化;再将熟化后的紫薯转至打浆机中,加少量水,打成紫薯泥;
(4)再在紫薯泥中依次加入步骤(1)、(2)处理后的物料以及剩余各原料,继续搅拌至均匀,趁热迅速注入模具中;注模后,将表面刮平,在0℃条件下静置至定型,得紫薯糕;
(5)将紫薯糕切成粗细均匀的紫薯条,再摆放于烤盘上置于烤箱中,于60℃的烘烤温度下烘烤至紫薯干的含水量为16%,出料、冷却,即得。
Claims (2)
1.一种鱿鱼增香紫薯条,其特征在于由下列重量份的原料制成:
紫薯280-300、紫糯米20-30、玉米油2-3、鱿鱼肉末8-10、龙葵子粉3-4、桑叶1.2-1.3、玉米须0.5-0.7、合欢皮0.8-0.9、蔗糖15-20、麦芽糊精3.5-4、柠檬酸0.35-0.4、复合护色液适量、水适量;所述复合护色液中含有浓度为0.25%植酸、浓度为0.10%的L-半胱氨酸、浓度为0.3%的柠檬酸。
2.根据权利要求1所述的一种鱿鱼增香紫薯条的制备方法,其特征在于包括以下步骤:
(1)将鱿鱼肉末置于有玉米油的锅中翻炒5-6min,取出,转入烤箱中烤制酥香,出料,粉碎,所得鱿鱼粉末与紫糯米、龙葵子粉混合入锅,加1.5-2倍水,加热制成紫糯米饭,将紫糯米饭置于搅拌机中,快速搅拌10min,出料,备用;
(2)将桑叶、玉米须、合欢皮混合用4-5倍量的水浸提后浓缩,过滤得中药浓缩液;
(3)将紫薯去皮后,迅速置于复合护色液中浸泡90-100min,进行护色处理;将护色处理后紫薯切片后置于蒸锅中蒸汽加热熟化;再将熟化后的紫薯转至打浆机中,加少量水,打成紫薯泥;
(4)再在紫薯泥中依次加入步骤(1)、(2)处理后的物料以及剩余各原料,继续搅拌至均匀,趁热迅速注入模具中;注模后,将表面刮平,在0-5℃条件下静置至定型,得紫薯糕;
(5)将紫薯糕切成粗细均匀的紫薯条,再摆放于烤盘上置于烤箱中,于60℃的烘烤温度下烘烤至紫薯干的含水量为16-18%,出料、冷却,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610143872.2A CN105685892A (zh) | 2016-03-13 | 2016-03-13 | 一种鱿鱼增香紫薯条及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610143872.2A CN105685892A (zh) | 2016-03-13 | 2016-03-13 | 一种鱿鱼增香紫薯条及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105685892A true CN105685892A (zh) | 2016-06-22 |
Family
ID=56221349
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610143872.2A Pending CN105685892A (zh) | 2016-03-13 | 2016-03-13 | 一种鱿鱼增香紫薯条及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105685892A (zh) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103876070A (zh) * | 2014-03-25 | 2014-06-25 | 福建农林大学 | 一种紫薯干及其加工方法 |
CN105231146A (zh) * | 2015-09-28 | 2016-01-13 | 芜湖市好亦快食品有限公司三山分公司 | 一种鸡汁麦麸紫薯条 |
-
2016
- 2016-03-13 CN CN201610143872.2A patent/CN105685892A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103876070A (zh) * | 2014-03-25 | 2014-06-25 | 福建农林大学 | 一种紫薯干及其加工方法 |
CN105231146A (zh) * | 2015-09-28 | 2016-01-13 | 芜湖市好亦快食品有限公司三山分公司 | 一种鸡汁麦麸紫薯条 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103284100B (zh) | 一种山药米线及其制备方法 | |
CN101461556B (zh) | 沙棘核桃乳及其生产方法 | |
CN103222634B (zh) | 一种苦丁茶香河蚌肉干及其制备方法 | |
CN103652980A (zh) | 一种果蔬羊肉串及其制备方法 | |
CN103783227B (zh) | 青稞复合型袋泡茶 | |
CN103535658A (zh) | 一种果蔬红薯片及其制备方法 | |
CN103493868A (zh) | 一种蓝莓肉松卷及其制备方法 | |
CN103932098A (zh) | 一种猪蹄养颜薯条及其制备方法 | |
CN104957344A (zh) | 以发芽糙米为原料制备的挤压膨化上糖浆食品及其制备方法 | |
CN106387760A (zh) | 一种莲藕脆片及制备方法 | |
CN102823824A (zh) | 一种丝状冬瓜馅料的制作方法 | |
CN104982846A (zh) | 一种抗衰老的红薯粉及其制备方法 | |
CN105685893A (zh) | 一种荷叶降压紫薯条及其制备方法 | |
CN104605256A (zh) | 一种鱼鲜莲子芯风味面粉及其制备方法 | |
CN105685892A (zh) | 一种鱿鱼增香紫薯条及其制备方法 | |
CN107258856A (zh) | 一种甜味饼的制作方法 | |
CN105767974A (zh) | 一种巧克力味紫薯条及其制备方法 | |
CN101496570B (zh) | 复合槟榔芋片制作工艺 | |
KR20160080878A (ko) | 고구마와 팥앙금이 포함된 떡소를 가진 찹쌀떡의 제조방법 및 이에 의해 제조된 찹쌀떡 | |
CN104305062A (zh) | 一种桂香紫薯糕及其制备方法 | |
CN104381904A (zh) | 一种麻辣魔芋方便食品及其制备方法 | |
CN103766566A (zh) | 一种玫瑰茄果蔬风味云片糕及其制备方法 | |
CN103932254B (zh) | 一种奶香燕麦虾饼及其制备方法 | |
CN101095503A (zh) | 桔梗酱及其制作方法 | |
CN106360492A (zh) | 一种单细胞化的苦荞薯饼及其制备方法 |
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 | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160622 |