CN106307260A - Potato chips with synsepalum dulcificum and method for preparing potato chips - Google Patents
Potato chips with synsepalum dulcificum and method for preparing potato chips Download PDFInfo
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- CN106307260A CN106307260A CN201610692776.3A CN201610692776A CN106307260A CN 106307260 A CN106307260 A CN 106307260A CN 201610692776 A CN201610692776 A CN 201610692776A CN 106307260 A CN106307260 A CN 106307260A
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- potato chips
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- potato
- synsepalum duleificum
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- 238000000034 method Methods 0.000 title abstract description 8
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- 241000220220 Synsepalum dulcificum Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 19
- 241000628997 Flos Species 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 235000015067 sauces Nutrition 0.000 claims abstract 3
- 241000631882 Synsepalum Species 0.000 claims description 26
- 235000016709 nutrition Nutrition 0.000 claims description 16
- 241000195947 Lycopodium Species 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 235000008935 nutritious Nutrition 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000002156 mixing Methods 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
- 240000004178 Anthoxanthum odoratum Species 0.000 claims description 4
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009461 vacuum packaging 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
- 230000035764 nutrition Effects 0.000 claims description 3
- 208000006558 Dental Calculus Diseases 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 abstract description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 3
- 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
- 235000013312 flour Nutrition 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 244000179853 Sideroxylon dulcificum Species 0.000 abstract 4
- 241001076416 Dendrobium tosaense Species 0.000 abstract 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 2
- 241000018646 Pinus brutia Species 0.000 abstract 2
- 235000011613 Pinus brutia Nutrition 0.000 abstract 2
- 235000012015 potatoes Nutrition 0.000 abstract 2
- 241000358234 Balanophora japonica Species 0.000 abstract 1
- 239000005715 Fructose Substances 0.000 abstract 1
- 244000224182 Gomphrena globosa Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
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- 235000013305 food Nutrition 0.000 description 5
- 238000002372 labelling Methods 0.000 description 4
- 239000002304 perfume Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
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- 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
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 description 2
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- 230000036541 health Effects 0.000 description 2
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- 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
- 206010054949 Metaplasia Diseases 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
- 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
- 238000002386 leaching Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 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
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 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
Abstract
The invention discloses potato chips with synsepalum dulcificum. The potato chips are made of the synsepalum dulcificum, mashed potatoes, Thai fragrant rice flour, oat flour, table salt, high-fructose syrup, water, dendrobium officinale, flos rosae rugosae, balanophora japonica makino, folium perillae, gomphrena globosa and pine nut powder. A method for preparing the potato chips includes steps of (1), preparing synsepalum dulcificum pulp; (2), preparing nutrient solution; (3), preparing nutrient sauce; (4), preparing potato chip bases; (5), preparing deeply fried potato chips; (6), centrifugally removing oil from the deeply fried potato chips, then spreading the nutrient sauce on the deeply fried potato chips and packaging the deeply fried potato chips under vacuum conditions to obtain the finished potato chips. The potato chips and the method have the advantages that nutrient components of potatoes are reserved to the greatest extent, vegetables, fruits and cereal such as the synsepalum dulcificum and oat are added into the potatoes, the dendrobium officinale, the pine nut powder and the like which have high nutrient value are used as raw materials for the potato chips, accordingly, nutrient components in the potato chips can be greatly enriched, the potato chips prepared by the aid of the method have fragrant and delicious taste, and certain healthcare effects can be realized by the potato chips.
Description
Technical field
The invention belongs to clips processing technical field, be specifically related to a kind of Synsepalum duleificum 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
Synsepalum duleificum potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of Synsepalum duleificum potato chips, including following heavy
The raw material of amount part proportioning: Synsepalum duleificum 20～30 parts, mashed potato 80～100 parts, THAI fragrant rice powder 15～20 parts, oatmeal 15～
20 parts, Sal 2～4 parts, high fructose syrup 2～4 parts, water are appropriate, Herba Dendrobii 3～6 parts, Flos Rosae Rugosae 2～3 parts, grass 1～2 of rejuvenating
Part, Folium Perillae 1～2 parts, Flos Gomphrenae 1～3 parts, lycopodium powder 2～6 parts；
The preparation method used includes step in detail below:
(1) Synsepalum duleificum is cleaned remove impurity, add 3～5 times of water make pulping, obtain Synsepalum duleificum juice；
(2) mix after Herba Dendrobii, Flos Rosae Rugosae, return of spring grass, Folium Perillae, Flos Gomphrenae being cleaned, add 4～7 times of water room temperature leachings
Steep 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 Synsepalum duleificum juice step (1) obtained and step (2) obtain, adds Sal, high fructose syrup
Slurry stirs, and constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, THAI fragrant rice powder, oatmeal and lycopodium powder added suitable quantity of water mix homogeneously and make agglomerate, using
Mould 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, by adding the vegetables and fruits such as Synsepalum duleificum, Herba bromi japonici
Miscellaneous grain crops, also using having the raw material as potato chips such as the Herba Dendrobii of better nutritivity value, lycopodium powder, have greatly enriched the battalion of potato chips
Forming 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 side
Method, product oil content is little；Present invention process is simple, and technology is easily mastered, it is easy to accomplish standardization, standardization, factory's metaplasia
Produce, it is simple to 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 Synsepalum duleificum potato chips, including the raw material of following weight: Synsepalum duleificum 20 parts, mashed potato 80 parts, Thailand
15 parts of scented rice powder, oatmeal 15 parts, Sal 2 parts, high fructose syrup 2 parts, water are appropriate, Herba Dendrobii 3 parts, Flos Rosae Rugosae 2 parts, grass of rejuvenating
1 part, Folium Perillae 1 part, Flos Gomphrenae 1 part, lycopodium powder 2 parts；
The preparation method used includes step in detail below:
(1) Synsepalum duleificum is cleaned remove impurity, add 3 times of water and make pulping, obtain Synsepalum duleificum juice；
(2) mix after Herba Dendrobii, Flos Rosae Rugosae, return of spring grass, Folium Perillae, Flos Gomphrenae being cleaned, add 7 times of water soak at room temperature 6
～10 hours, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that Synsepalum duleificum juice step (1) obtained and step (2) obtain, adds Sal, high fructose syrup
Slurry stirs, and constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, THAI fragrant rice powder, oatmeal and lycopodium powder added suitable quantity of water mix homogeneously and make agglomerate, using
Mould 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 Synsepalum duleificum potato chips, it is characterised in that include the raw material of following weight: Synsepalum duleificum 30 parts, Rhizoma Solani tuber osi
100 parts of mud, 20 parts of THAI fragrant rice powder, oatmeal 20 parts, Sal 4 parts, high fructose syrup 4 parts, water are appropriate, Herba Dendrobii 6 parts, Flos Rosae Rugosae
Spend 3 parts, rejuvenate grass 2 parts, Folium Perillae 2 parts, Flos Gomphrenae 3 parts, lycopodium powder 6 parts；
The preparation method used includes step in detail below:
(1) Synsepalum duleificum is cleaned remove impurity, add 5 times of water and make pulping, obtain Synsepalum duleificum juice；
(2) mix after Herba Dendrobii, Flos Rosae Rugosae, return of spring grass, Folium Perillae, Flos Gomphrenae being cleaned, add 4 times of water soak at room temperature 6
～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(3) the nutritional solution mixing that Synsepalum duleificum juice step (1) obtained and step (2) obtain, adds Sal, high fructose syrup
Slurry stirs, and constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, THAI fragrant rice powder, oatmeal and lycopodium powder added suitable quantity of water mix homogeneously and make agglomerate, using
Mould 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 Synsepalum duleificum, Herba bromi japonici
Deng vegetables and fruits miscellaneous grain crops, also using having the raw material as potato chips such as the Herba Dendrobii of better nutritivity value, lycopodium powder, greatly enrich potato
The nutritional labeling of sheet, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect；It uses low-temperature frying and is centrifuged de-
Oil 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. Synsepalum duleificum potato chips, it is characterised in that include the raw material of following weight: Synsepalum duleificum 20～30 parts, Ma Ling
Mashed potatoes 80～100 parts, THAI fragrant rice powder 15～20 parts, oatmeal 15～20 parts, Sal 2～4 parts, high fructose syrup 2～4 parts, water
In right amount, Herba Dendrobii 3～6 parts, Flos Rosae Rugosae 2～3 parts, rejuvenate grass 1～2 part, Folium Perillae 1～2 parts, Flos Gomphrenae 1～3 parts, Semen Pini
Powder 2～6 parts；
The preparation method used includes step in detail below:
(1) Synsepalum duleificum is cleaned remove impurity, add 3～5 times of water make pulping, obtain Synsepalum duleificum juice；
(2) by Herba Dendrobii, Flos Rosae Rugosae, return of spring grass, Folium Perillae, Flos Gomphrenae 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 Synsepalum duleificum juice step (1) obtained and step (2) obtain, addition Sal, high fructose syrup stir
Mixing uniformly, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, THAI fragrant rice powder, oatmeal and lycopodium powder added suitable quantity of water mix homogeneously and make agglomerate, using mould
It is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, after maturation, air-dry to obtain potato chips base；
(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 Synsepalum duleificum potato chips the most according to claim 1, it is characterised in that described step (4) includes,
Thin slice is put into steam box, steams 20～25 minutes with 100～120 DEG C of steam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610692776.3A CN106307260A (en) | 2016-08-19 | 2016-08-19 | Potato chips with synsepalum dulcificum and method for preparing potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610692776.3A CN106307260A (en) | 2016-08-19 | 2016-08-19 | Potato chips with synsepalum dulcificum and method for preparing potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307260A true CN106307260A (en) | 2017-01-11 |
Family
ID=57744646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610692776.3A Withdrawn CN106307260A (en) | 2016-08-19 | 2016-08-19 | Potato chips with synsepalum dulcificum and method for preparing potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307260A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535664A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Nutritional potato chips and preparation method thereof |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
-
2016
- 2016-08-19 CN CN201610692776.3A patent/CN106307260A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535664A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Nutritional potato chips and preparation method thereof |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
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Application publication date: 20170111 |
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| WW01 | Invention patent application withdrawn after publication |