CN106262250A - A kind of fragrant pear potato chips and preparation method thereof - Google Patents
A kind of fragrant pear potato chips and preparation method thereof Download PDFInfo
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- CN106262250A CN106262250A CN201610694056.0A CN201610694056A CN106262250A CN 106262250 A CN106262250 A CN 106262250A CN 201610694056 A CN201610694056 A CN 201610694056A CN 106262250 A CN106262250 A CN 106262250A
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000016709 nutrition Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241000628997 Flos Species 0.000 claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 12
- 241001327634 Agaricus blazei Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 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 abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 9
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 9
- 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 abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 9
- 239000013078 crystal Substances 0.000 claims abstract description 9
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 9
- 235000008935 nutritious Nutrition 0.000 claims abstract description 9
- 235000015206 pear juice Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000005119 centrifugation Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 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
- 239000012535 impurity Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 230000035764 nutrition Effects 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 238000003756 stirring Methods 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
- 208000006558 Dental Calculus Diseases 0.000 claims 1
- 241000121220 Tricholoma matsutake Species 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 238000002372 labelling Methods 0.000 abstract description 6
- 239000002304 perfume Substances 0.000 abstract description 4
- 235000013599 spices Nutrition 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 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
- 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
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 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
- 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
- 229920002472 Starch Polymers 0.000 description 1
- 240000001519 Verbena officinalis Species 0.000 description 1
- 235000018718 Verbena officinalis Nutrition 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
- 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
- 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
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 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)
- Confectionery (AREA)
Abstract
The invention discloses a kind of fragrant pear potato chips, including following raw material: fragrant pear, mashed potato, crystal rice flour, Semen Viciae fabae powder, Sal, maltose alcohol, water, Agaricus blazei Murrill, Fols Rehmanniae, Herba Verbenae, Folium Luffae, Jerusalem artichoke, Flos Nelumbinis pollen；The preparation method used includes step in detail below: (1) prepares fragrant pear juice；(2) nutritional solution is prepared；(3) nutritious flavouring beans is prepared；(4) potato chips base is prepared；(5) potato chips is prepared；(6) by after potato chips centrifugation de-oiling, spreading nutritious flavouring beans, vacuum packaging gets product.The present invention remains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, by adding the vegetables and fruits miscellaneous grain crops such as fragrant pear, Semen Viciae fabae, also will there is the raw material as potato chips such as the Agaricus blazei Murrill of better nutritivity value, Flos Nelumbinis pollen, greatly enrich the nutritional labeling of potato chips, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect.
Description
Technical field
The invention belongs to clips processing technical field, be specifically related to a kind of fragrant pear 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, containing B group's vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, containing trace element,
The nutrients such as aminoacid, protein, fat and high-quality starch.In addition, potato tubers is possibly together with Cereal grain institute
The carotene not having and ascorbic acid.In terms of nutritional point, it has more advantage than rice, flour, can supply the mankind big
The heat energy of amount.
Potato chips generally use fried processing mode, and the oil content in finished product, between 30%-40%, belongs to high innage salt food
Thing, as other fried foods, it is unfavorable to be eaten for a long time health, and the processing method improving potato chips is the most necessary.And, along with
The raising of living standards of the people, people pay attention to the most further for fat content in food, and the requirement to potato chips is certain the most therewith
Disconnected raising.Nowadays health, nutrition, green food the most progressively become the main flow of consumption, but existing potato chips taste is single, nutrition
Composition also needs abundant and strengthens.
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
Fragrant pear potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of fragrant pear potato chips, including following weight
The raw material of part proportioning: fragrant pear 20～30 parts, mashed potato 80～100 parts, crystal rice flour 15～20 parts, Semen Viciae fabae powder 15～20 parts,
Sal 2～4 parts, maltose alcohol 2～4 parts, water are appropriate, Agaricus blazei Murrill 3～6 parts, Fols Rehmanniae 2～3 parts, Herba Verbenae 1～2 parts, Fructus Luffae
Leaf 1～2 parts, Jerusalem artichoke 1～3 parts, Flos Nelumbinis pollen 2～6 parts；
The preparation method used includes step in detail below:
(1) fragrant pear is cleaned remove impurity, add 3～5 times of water make pulping, obtain fragrant pear juice；
(2) by Agaricus blazei Murrill, Fols Rehmanniae, Herba Verbenae, Folium Luffae, Jerusalem artichoke clean after mix, add 4～7 times of water soak at room temperature 6～
10 hours, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that fragrant pear juice step (1) obtained and step (2) obtain, adds Sal, maltose alcohol
Stirring, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, crystal rice flour, Semen Viciae fabae powder and Flos Nelumbinis pollen added suitable quantity of water mix homogeneously and make agglomerate, using mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) control the potato chips base that step (4) 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；
(6), after potato chips centrifugation de-oiling step (5) obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring beans, vacuum packaging gets product.
Preferably, described step (4) includes, thin slice is put into steam box, steams 20～25 minutes with 100～120 DEG C of steam.
Compared with prior art the device have the advantages that into:
The present invention remains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, miscellaneous by adding the vegetables and fruits such as fragrant pear, Semen Viciae fabae
Grain, also will have the raw material as potato chips such as the Agaricus blazei Murrill of better nutritivity value, Flos Nelumbinis pollen, and the nutrition having greatly enriched potato chips becomes
Point, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect；It uses low-temperature frying and centrifugation de-oiling method, produces
Product oil content is little；Present invention process is simple, and technology is easily mastered, it is easy to accomplish standardization, standardization, factorial praluction, just
In popularization and application.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
A kind of fragrant pear potato chips, including the raw material of following weight: fragrant pear 20 parts, mashed potato 80 parts, crystal rice flour
15 parts, Semen Viciae fabae powder 15 parts, Sal 2 parts, maltose alcohol 2 parts, water is appropriate, Agaricus blazei Murrill 3 parts, Fols Rehmanniae 2 parts, Herba Verbenae 1 part, Fructus Luffae
1 part of leaf, Jerusalem artichoke 1 part, Flos Nelumbinis pollen 2 parts；
The preparation method used includes step in detail below:
(1) fragrant pear is cleaned remove impurity, add 3 times of water and make pulping, obtain fragrant pear juice；
(2) mix after Agaricus blazei Murrill, Fols Rehmanniae, Herba Verbenae, Folium Luffae, Jerusalem artichoke being cleaned, add 7 times of water soak at room temperature 6～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that fragrant pear juice step (1) obtained and step (2) obtain, adds Sal, maltose alcohol
Stirring, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, crystal rice flour, Semen Viciae fabae powder and Flos Nelumbinis pollen added suitable quantity of water mix homogeneously and make agglomerate, using mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) the potato chips base that step (4) obtains is controlled oil temperature 120～130 DEG C fried 10 seconds, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6), after potato chips centrifugation de-oiling step (5) obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring beans, vacuum packaging gets product.
Preferably, described step (4) includes, thin slice is put into steam box, steams 20 minutes with 120 DEG C of steam.
Embodiment 2
A kind of fragrant pear potato chips, it is characterised in that include the raw material of following weight: fragrant pear 30 parts, mashed potato 100
Part, 20 parts of crystal rice flour, Semen Viciae fabae powder 20 parts, Sal 4 parts, maltose alcohol 4 parts, water are appropriate, Agaricus blazei Murrill 6 parts, Fols Rehmanniae 3 parts, horse
Whip grass 2 parts, Folium Luffae 2 parts, Jerusalem artichoke 3 parts, Flos Nelumbinis pollen 6 parts；
The preparation method used includes step in detail below:
(1) fragrant pear is cleaned remove impurity, add 5 times of water and make pulping, obtain fragrant pear juice；
(2) mix after Agaricus blazei Murrill, Fols Rehmanniae, Herba Verbenae, Folium Luffae, Jerusalem artichoke being cleaned, add 4 times of water soak at room temperature 6～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(3) the nutritional solution mixing that fragrant pear juice step (1) obtained and step (2) obtain, adds Sal, maltose alcohol
Stirring, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, crystal rice flour, Semen Viciae fabae powder and Flos Nelumbinis pollen added suitable quantity of water mix homogeneously and make agglomerate, using mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) the potato chips base that step (4) obtains is controlled oil temperature 120～130 DEG C fried 5 seconds, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6), after potato chips centrifugation de-oiling step (5) obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring beans, vacuum packaging gets product.
Preferably, described step (4) includes, thin slice is put into steam box, steams 25 minutes with 100 DEG C of steam.
The embodiment of the present invention remains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, by adding fragrant pear, Semen Viciae fabae etc.
Vegetables and fruits miscellaneous grain crops, also using having the raw material as potato chips such as the Agaricus blazei Murrill of better nutritivity value, Flos Nelumbinis pollen, have greatly enriched potato chips
Nutritional labeling, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect；It uses low-temperature frying and centrifugation de-oiling side
Method, product oil content is little；Present invention process is simple, and technology is easily mastered, it is simple to popularization and application.
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 (2)
1. fragrant pear potato chips, it is characterised in that include the raw material of following weight: fragrant pear 20～30 parts, mashed potato
80～100 parts, crystal rice flour 15～20 parts, Semen Viciae fabae powder 15～20 parts, Sal 2～4 parts, maltose alcohol 2～4 parts, water are appropriate, a Ji
Tricholoma matsutake (lto et lmai) Singer 3～6 parts, Fols Rehmanniae 2～3 parts, Herba Verbenae 1～2 parts, Folium Luffae 1～2 parts, Jerusalem artichoke 1～3 parts, Flos Nelumbinis pollen 2～6 parts；
The preparation method used includes step in detail below:
(1) fragrant pear is cleaned remove impurity, add 3～5 times of water make pulping, obtain fragrant pear juice；
(2) mix after Agaricus blazei Murrill, Fols Rehmanniae, Herba Verbenae, Folium Luffae, Jerusalem artichoke being cleaned, add 4～7 times of water soak at room temperature 6～10 are little
Time, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that fragrant pear juice step (1) obtained and step (2) obtain, adds Sal, maltose alcohol stirring
Uniformly, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, crystal rice flour, Semen Viciae fabae powder and Flos Nelumbinis pollen added suitable quantity of water mix homogeneously and make agglomerate, using mould pressure
The thin slice becoming thickness to be 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) control the potato chips base that step (4) 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；
(6), after potato chips centrifugation de-oiling step (5) obtained, the nutrition that step (3) obtains uniformly is spread on potato chips surface
Tartar sauce, vacuum packaging gets product.
The preparation method of a kind of fragrant pear potato chips the most according to claim 1, it is characterised in that described step (4) includes, will
Thin slice puts into steam box, steams 20～25 minutes with 100～120 DEG C of steam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694056.0A CN106262250A (en) | 2016-08-18 | 2016-08-18 | A kind of fragrant pear potato chips and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694056.0A CN106262250A (en) | 2016-08-18 | 2016-08-18 | A kind of fragrant pear potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106262250A true CN106262250A (en) | 2017-01-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610694056.0A Withdrawn CN106262250A (en) | 2016-08-18 | 2016-08-18 | A kind of fragrant pear potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106262250A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874189A (en) * | 2017-11-14 | 2018-04-06 | 段双燕 | Almond chip and preparation method thereof |
| CN112293661A (en) * | 2020-11-18 | 2021-02-02 | 河南省科学院化学研究所有限公司 | Multifunctional composite jerusalem artichoke potato chips and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798699A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Sesame potato chips and preparation method thereof |
-
2016
- 2016-08-18 CN CN201610694056.0A patent/CN106262250A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798699A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Sesame potato chips and preparation method thereof |
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 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874189A (en) * | 2017-11-14 | 2018-04-06 | 段双燕 | Almond chip and preparation method thereof |
| CN112293661A (en) * | 2020-11-18 | 2021-02-02 | 河南省科学院化学研究所有限公司 | Multifunctional composite jerusalem artichoke potato chips and preparation method thereof |
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Application publication date: 20170104 |