CN106262168A - A kind of chive flavor potato chips and preparation method thereof - Google Patents
A kind of chive flavor potato chips and preparation method thereof Download PDFInfo
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- CN106262168A CN106262168A CN201610663140.6A CN201610663140A CN106262168A CN 106262168 A CN106262168 A CN 106262168A CN 201610663140 A CN201610663140 A CN 201610663140A CN 106262168 A CN106262168 A CN 106262168A
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- 235000019634 flavors Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 14
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 12
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 229940082787 spirulina Drugs 0.000 claims abstract description 11
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 10
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 10
- 230000035800 maturation Effects 0.000 claims abstract description 9
- 238000005119 centrifugation Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 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
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 102100037205 Sal-like protein 2 Human genes 0.000 claims description 3
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 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 2
- 230000000694 effects Effects 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 3
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 9
- 241000209094 Oryza Species 0.000 description 7
- 230000036541 health Effects 0.000 description 7
- 241000219051 Fagopyrum Species 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 244000061456 Solanum tuberosum Species 0.000 description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 description 5
- 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 3
- 238000002372 labelling Methods 0.000 description 3
- 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
- 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 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
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- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 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
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 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
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 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
- 230000000717 retained effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 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
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 kind of chive flavor potato chips and preparation method thereof, including the raw material of following weight: mashed potato, glutinous rice flour, buckwheat powder, Spirulina powder, flavouring agent；The preparation method used comprises the following steps: mashed potato, glutinous rice flour, buckwheat powder, Spirulina powder are added water mix homogeneously make agglomerate, be pressed into thin slice with mould by (1), and after putting into steam box maturation, airing obtains potato chips base；(2) control the potato chips base that step (1) obtains, oil temperature 120～130 DEG C fried 5 seconds～10 seconds, to obtain potato chips；(3), after potato chips centrifugation de-oiling step (2) obtained, at flavouring agent described in the uniform dispenser in potato chips surface, vacuum packaging i.e. obtains chive flavor potato chips.The product of the present invention with the addition of mushroom powder, adds nutritive value and the taste flavor of potato chips；Its technique is simple, and technology is easily mastered, small investment, instant effect, it is simple to popularity.
Description
Technical field
The invention belongs to clips processing technical field, be specifically related to a kind of chive flavor potato chips and preparation method thereof.
Background technology
Potato block occupies an important position in China's non-staple food industry, has the highest nutritive value and medicinal valency
Value, ingredient in general fresh potato: starch 9-20, protein 1.5-2.3, fat 0.1-1.1, crude fibre 0.6-0.8.100g
Nutritional labeling contained in Rhizoma Solani tuber osi: heat 66-113J, calcium 11-60mg, phosphorus 15-68mg, ferrum 0.4-4.8mg, thiamine
0.03-0.07mg, riboflavin 0.03-0.11mg, nicotinic acid 0.4-1.1mg.Possibly together with abundant vitamin B1, B2, B6 and general
B group's vitamin such as acid and substantial amounts of good fiber quality element, seek containing trace element, aminoacid, protein, fat and high-quality starch etc.
Support element.In addition, potato tubers is possibly together with the unexistent carotene of Cereal grain and ascorbic acid.From nutrition angle
Degree is seen, it has more advantage than rice, flour, can supply the substantial amounts of heat energy of the mankind, can be described as " out of this world food ".
And the oil content in the finished product of fried chip is between 30%-40%, belong to high innage salt food.As other fried foods,
It is unfavorable to be eaten for a long time health.Child is one of important consumer groups of potato chips, for growing up healthy and sound of motherland's flowers in future,
The processing method improving potato chips is the most necessary.And, along with the raising of living standards of the people, people are for fat content in food
The most further paying attention to, the requirement to potato chips the most also improves constantly therewith.
Potato block, as leisure food, is liked by children because of delicious, nowadays health, nutrition, green food
Product the most progressively become the main flow of consumption, but existing potato chips taste is single, lack of diversity nutritive and health protection components.
Summary of the invention
The technical problem to be solved is to provide that a kind of nutritional labeling is retained, fortification, taste perfume (or spice) are beautiful
Chive flavor potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of chive flavor potato chips, including following heavy
The raw material of amount part proportioning: mashed potato 90～100 parts, glutinous rice flour 15～30 parts, buckwheat powder 15～30 parts, Spirulina powder 3～8 parts,
Flavouring agent 5～10 parts；Described flavouring agent includes the raw material of following weight: chive powder 10～15 parts, white sugar 1～2 parts,
Sal 2～4 parts, monosodium glutamate 0.3～0.5 part, Semen Sesami powder 0.2～0.5 part, chilli powder 0.2～0.5 part, Cortex cinnamomi japonici powder 0.2～
0.5 part；The preparation method used includes step in detail below:
(1) add water mix homogeneously make agglomerate by mashed potato, glutinous rice flour, buckwheat powder, Spirulina powder, is pressed into thickness with mould
Degree is the thin slice of 1～2mm, is then placed in steam box, and after maturation, airing obtains potato chips base；
(2) control the potato chips base that step (1) obtains, oil temperature 120～130 DEG C fried 5 seconds～10 seconds, to make potato chips surface
Golden yellow and crisp taste, obtains potato chips；
(3) after the potato chips centrifugation de-oiling that step (2) is obtained, at flavouring agent described in the uniform dispenser in potato chips surface, very
Empty package i.e. obtains chive flavor potato chips.
Preferably, thin slice is put into steam box by described step (1), steams 20～25 minutes with 100～120 DEG C of steam.
Preferably, use cool breeze airing after the thin slice maturation of described step (1), make the surface adhesion of potato chips.
Compared with prior art the device have the advantages that into:
The present invention retains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, and will not produce the harmful to human such as acrylamide
Healthy toxicant；The product of the present invention with the addition of mushroom powder, adds nutritive value and the taste flavor of potato chips, and adopts
With low-temperature frying and centrifugation de-oiling method, avoid the loss of nutrition the most to greatest extent, there is again good removing oil effect,
Product oil content is little；Using compositions such as the spirulinas with nutrition and health care dual-use function as the raw material of potato chips, add potato
The nutritive value of sheet, makes people can strengthen the immunity of human body during edible daily leisure food, reach diseases prevention and
The effect of health care；Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is simple to popularity, it is easy to accomplish mark
Standardization, standardization, factorial praluction.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
A kind of chive flavor potato chips, including the raw material of following weight: mashed potato 90 parts, glutinous rice flour 15 parts, buckwheat powder
15 parts, Spirulina powder 3 parts, flavouring agent 5 parts；Described flavouring agent includes the raw material of following weight: 10 parts of chive powder, white sand
Sugar 1 part, Sal 2 parts, monosodium glutamate 0.3 part, Semen Sesami powder 0.2 part, chilli powder 0.2 part, Cortex cinnamomi japonici powder 0.2 part；The preparation side used
Method includes step in detail below:
(1) add water mix homogeneously make agglomerate by mashed potato, glutinous rice flour, buckwheat powder, Spirulina powder, is pressed into thickness with mould
Degree is the thin slice of 1mm, is then placed in steam box, and after maturation, airing obtains potato chips base；
(2) control the potato chips base that step (1) obtains, oil temperature 120～130 DEG C fried 5 seconds～10 seconds, to make potato chips surface
Golden yellow and crisp taste, obtains potato chips；
(3) after the potato chips centrifugation de-oiling that step (2) is obtained, at flavouring agent described in the uniform dispenser in potato chips surface, very
Empty package i.e. obtains chive flavor potato chips.
Preferably, thin slice is put into steam box by described step (1), steams 20 minutes with 100～120 DEG C of steam.
Preferably, use cool breeze airing after the thin slice maturation of described step (1), make the surface adhesion of potato chips.
Embodiment 2
A kind of chive flavor potato chips, including the raw material of following weight: mashed potato 100 parts, glutinous rice flour 30 parts, buckwheat powder
30 parts, Spirulina powder 8 parts, flavouring agent 10 parts；Described flavouring agent includes the raw material of following weight: 15 parts of chive powder, white
Saccharum Sinensis Roxb. 2 parts, Sal 4 parts, monosodium glutamate 0.5 part, Semen Sesami powder 0.5 part, chilli powder 0.5 part, Cortex cinnamomi japonici powder 0.5 part；The preparation used
Method includes step in detail below:
(1) add water mix homogeneously make agglomerate by mashed potato, glutinous rice flour, buckwheat powder, Spirulina powder, is pressed into thickness with mould
Degree is the thin slice of 2mm, is then placed in steam box, and after maturation, airing obtains potato chips base；
(2) control the potato chips base that step (1) obtains, oil temperature 120～130 DEG C fried 5 seconds～10 seconds, to make potato chips surface
Golden yellow and crisp taste, obtains potato chips；
(3) after the potato chips centrifugation de-oiling that step (2) is obtained, at flavouring agent described in the uniform dispenser in potato chips surface, very
Empty package i.e. obtains chive flavor potato chips.
Thin slice is put into steam box by described step (1), steams 25 minutes with 100～120 DEG C of steam.
Use cool breeze airing after the thin slice maturation of described step (1), make the surface adhesion of potato chips.
The product of the present invention with the addition of mushroom powder, adds nutritive value and the taste flavor of potato chips, keeps away the most to greatest extent
Exempt from the loss of nutrition, there is again good removing oil effect, become having the spirulina of nutrition and health care dual-use function etc.
It is allocated as the raw material for potato chips, adds the nutritive value of potato chips, make people can increase during edible daily leisure food
The immunity of strong man's body, reaches the effect of diseases prevention and health care；Present invention process is simple, and technology is easily mastered, and small investment, takes effect
Hurry up, it is simple to popularity, it is easy to accomplish standardization, standardization, factorial praluction.
The present invention can summarize with other the concrete form without prejudice to the spirit or essential characteristics of the present invention.Therefore, originally
The embodiment above of invention all can only be considered the description of the invention and can not limit invention, wants in the right with the present invention
Ask any change in the implication and scope that book is suitable, be all considered as being included within the scope of the claims.
Claims (3)
1. chive flavor potato chips, it is characterised in that include the raw material of following weight: mashed potato 90～100 parts, glutinous
Rice flour 15～30 parts, buckwheat powder 15～30 parts, Spirulina powder 3～8 parts, flavouring agent 5～10 parts；Described flavouring agent includes following weight
The raw material of part proportioning: chive powder 10～15 parts, white sugar 1～2 parts, Sal 2～4 parts, monosodium glutamate 0.3～0.5 part, Semen Sesami powder
0.2～0.5 part, chilli powder 0.2～0.5 part, Cortex cinnamomi japonici powder 0.2～0.5 part；The preparation method used includes walking in detail below
Rapid:
(1) add water mix homogeneously make agglomerate by mashed potato, glutinous rice flour, buckwheat powder, Spirulina powder, and being pressed into thickness with mould is
The thin slice of 1～2mm, is then placed in steam box, and after maturation, airing obtains potato chips base；
(2) control the potato chips base that step (1) obtains, oil temperature 120～130 DEG C fried 5 seconds～10 seconds, to make potato chips surface golden yellow
And crisp taste, obtain potato chips；
(3) after the potato chips centrifugation de-oiling that step (2) is obtained, in flavouring agent, vacuum packet described in the uniform dispenser in potato chips surface
Dress i.e. obtains chive flavor potato chips.
The preparation method of a kind of chive flavor potato chips the most according to claim 1, it is characterised in that described step (1) is by thin
Sheet puts into steam box, steams 20～25 minutes with 100～120 DEG C of steam.
The preparation method of a kind of chive flavor potato chips the most according to claim 1, it is characterised in that described step (1) thin
Use cool breeze airing after sheet maturation, make the surface adhesion of potato chips.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610663140.6A CN106262168A (en) | 2016-08-13 | 2016-08-13 | A kind of chive flavor potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610663140.6A CN106262168A (en) | 2016-08-13 | 2016-08-13 | A kind of chive flavor potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262168A true CN106262168A (en) | 2017-01-04 |
Family
ID=57669105
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610663140.6A Withdrawn CN106262168A (en) | 2016-08-13 | 2016-08-13 | A kind of chive flavor potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262168A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871080A (en) * | 2012-10-17 | 2013-01-16 | 安徽燕之坊食品有限公司 | Trtary buckwheat potato crisp and method for making same |
-
2016
- 2016-08-13 CN CN201610663140.6A patent/CN106262168A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871080A (en) * | 2012-10-17 | 2013-01-16 | 安徽燕之坊食品有限公司 | Trtary buckwheat potato crisp and method for making same |
Non-Patent Citations (1)
| Title |
|---|
| 李小平编著: "《粮油食品加工技术》", 30 September 2000, 中国轻工业出版社 * |
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Application publication date: 20170104 |