CN106333297A - Nanguo pear potato chips and preparation method thereof - Google Patents
Nanguo pear potato chips and preparation method thereof Download PDFInfo
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- CN106333297A CN106333297A CN201610673283.5A CN201610673283A CN106333297A CN 106333297 A CN106333297 A CN 106333297A CN 201610673283 A CN201610673283 A CN 201610673283A CN 106333297 A CN106333297 A CN 106333297A
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- potato chips
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 48
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007164 Salvia officinalis Species 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 12
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000020224 almond Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 235000015097 nutrients Nutrition 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 235000002912 Salvia officinalis Nutrition 0.000 claims abstract description 9
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 9
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000008935 nutritious Nutrition 0.000 claims abstract description 9
- 235000002020 sage Nutrition 0.000 claims abstract description 9
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 235000012054 meals Nutrition 0.000 claims description 18
- 240000006240 Linum usitatissimum Species 0.000 claims description 10
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 10
- 235000004426 flaxseed Nutrition 0.000 claims description 10
- 235000005412 red sage Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 6
- 239000001771 mentha piperita Substances 0.000 claims description 6
- 235000019534 high fructose corn syrup Nutrition 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
- 238000004140 cleaning Methods 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
- 230000035764 nutrition Effects 0.000 claims description 3
- 208000006558 Dental Calculus Diseases 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 8
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 2
- 241000220324 Pyrus Species 0.000 abstract 3
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 abstract 2
- 241000304195 Salvia miltiorrhiza Species 0.000 abstract 2
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000021017 pears Nutrition 0.000 abstract 2
- 241001648640 Croton crassifolius Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000021433 fructose syrup Nutrition 0.000 abstract 1
- 235000015206 pear juice Nutrition 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 235000021049 nutrient content Nutrition 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 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
- 230000000694 effects Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 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
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
- 235000009566 rice Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch 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
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses Nanguo pear potato chips comprising the following raw materials: Nanguo pears, mashed potatoes, corn flour, almond powder, table salt, high fructose syrup, water, salvia miltiorrhiza, stevia rebaudiana, common sage herb, mint leaves, croton crassifolius geisel and a flaxseed powder; an adopted preparation method comprises the following particular steps: (1) preparing a Nanguo pear juice; (2) preparing a nutrient solution; (3) preparing a nutritious seasoning sauce; (4) preparing potato chip blanks; (5) preparing deep-fried potato chips; and (6) after centrifugal oil removal of the deep-fried potato chips, smearing with the nutritious seasoning sauce, and vacuum-packaging to obtain the finished product. The potato self nutritional ingredients are retained to a greatest extent, the Nanguo pears, almond and other vegetables, fruits and coarse cereals are added, the salvia miltiorrhiza, the flaxseed powder and the like having relatively high nutritional value are used as the raw materials of the potato chips, the nutritional ingredients of the potato chips are greatly enriched, and the prepared potato chips taste fragrant and delicious, and have a certain health care function.
Description
Technical field
The invention belongs to clips processing technical field is and in particular to a kind of pear cv nanguo potato chips and preparation method thereof.
Background technology
Potato block occupies an important position in China's non-staple food industry, has very high nutritive value and medicinal valency
Value, containing b group's vitamins 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 amino acid, protein, fat and high-quality starch.In addition, potato tubers also contains Cereal grain institute
The carrotene not having and ascorbic acid.In terms of nutritional point, it has more advantages than rice, flour, can supply the mankind big
The heat energy of amount.
Potato chips generally adopt fried processing mode, and the oil content in finished product, between 30%-40%, belongs to high oil high salt food
Thing, as other fried foods, it is unfavorable to health to be eaten for a long time, and the processing method improving potato chips is very necessary.And, with
The raising of living standards of the people, people also pay attention to further for fat content in food, and the requirement to potato chips is not certainly yet therewith
Disconnected raising.Nowadays health, nutrition, the food of green are just progressively becoming the main flow of consumption, but existing potato chips taste is single, nutrition
Composition also needs to be enriched and strengthen.
Content of the invention
The technical problem to be solved be provide a kind of nutrient content to retain, fortification, taste fragrant beautiful
Pear cv nanguo potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of pear cv nanguo potato chips, including following weight
The raw material of amount part proportioning: 20～30 parts of pear cv nanguo, 80～100 parts of mashed potato, 15～20 parts of corn flour, almond meal 15～20
Part, 2～4 parts of salt, 2～4 parts of HFCS, appropriate amount of water, 3～6 parts of the red sage root, 2～3 parts of STEVIA REBAUDIANA, 1～2 part of Common Sage Herb, peppermint
1～2 part of leaf, 1～3 part of Thickleaf Croton Root, 2～6 parts of linseed meal；
Using preparation method include step in detail below:
(1) pear cv nanguo is cleaned removal of impurities, plus 3～5 times of water make pulping, obtain pear cv nanguo juice；
(2) mix after the red sage root, STEVIA REBAUDIANA, Common Sage Herb, dried peppermint leaf, Thickleaf Croton Root cleaning, plus 4～7 times of water soak at room temperature 6～
10 hours, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filtered, obtain nutrient solution；
(3) the nutrient solution mixing that the pear cv nanguo juice obtaining step (1) and step (2) obtain, adds salt, high fructose corn
Slurry stirs, and constantly heating is concentrated to give nutritious flavouring sauce；
(4) mashed potato, corn flour, almond meal and linseed meal are added suitable quantity of water and mix and make agglomerate, use
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 obtaining step (4) controls in 120～130 DEG C of oil temperature fried 5 seconds～10 seconds, makes potato chips surface
Golden yellow and crisp taste, obtains potato chips；
(6), after the potato chips centrifugation de-oiling that step (5) is obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, described step (4) includes, and 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 being:
The present invention remains the nutrient content of potato itself to greatest extent, by adding the vegetables such as pear cv nanguo, almond benevolence
Fruit coarse cereals, also using the red sage root with better nutritivity value, linseed meal etc. as the raw material of potato chips, have greatly enriched the battalion of potato chips
Form point, the potato chips taste made is fragrant beautiful, has certain health-care effect；It adopts 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, easy to utilize.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
A kind of pear cv nanguo potato chips, including the raw material of following weight: 20 parts of pear cv nanguo, 80 parts of mashed potato, corn
15 parts of powder, 15 parts of almond meal, 2 parts of salt, 2 parts of HFCS, appropriate amount of water, 3 parts of the red sage root, 2 parts of STEVIA REBAUDIANA, 1 part of Common Sage Herb, thin
1 part of lotus leaf, 1 part of Thickleaf Croton Root, 2 parts of linseed meal；
Using preparation method include step in detail below:
(1) pear cv nanguo is cleaned removal of impurities, plus 3 times of water make pulping, obtain pear cv nanguo juice；
(2) mix after the red sage root, STEVIA REBAUDIANA, Common Sage Herb, dried peppermint leaf, Thickleaf Croton Root cleaning, plus 7 times of water soak at room temperature 6～10
Hour, then 60～70 DEG C of heating of keeping temperature decoct 1 hour, filter, obtain nutrient solution；
(3) the nutrient solution mixing that the pear cv nanguo juice obtaining step (1) and step (2) obtain, adds salt, high fructose corn
Slurry stirs, and constantly heating is concentrated to give nutritious flavouring sauce；
(4) mashed potato, corn flour, almond meal and linseed meal are added suitable quantity of water and mix and make agglomerate, use
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) is obtained control fried 10 seconds in 120～130 DEG C of oil temperature, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6), after the potato chips centrifugation de-oiling that step (5) is obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, described step (4) includes, and thin slice is put into steam box, steams 20 minutes with 120 DEG C of steam.
Embodiment 2
A kind of pear cv nanguo potato chips are it is characterised in that include the raw material of following weight: 30 parts of pear cv nanguo, potato
100 parts of mud, 20 parts of corn flour, 20 parts of almond meal, 4 parts of salt, 4 parts of HFCS, appropriate amount of water, 6 parts of the red sage root, 3 parts of STEVIA REBAUDIANA,
2 parts of Common Sage Herb, 2 parts of dried peppermint leaf, 3 parts of Thickleaf Croton Root, 6 parts of linseed meal；
Using preparation method include step in detail below:
(1) pear cv nanguo is cleaned removal of impurities, plus 5 times of water make pulping, obtain pear cv nanguo juice；
(2) mix after the red sage root, STEVIA REBAUDIANA, Common Sage Herb, dried peppermint leaf, Thickleaf Croton Root cleaning, plus 4 times of water soak at room temperature 6～10
Hour, then 60～70 DEG C of heating of keeping temperature decoct 2 hours, filter, obtain nutrient solution；
(3) the nutrient solution mixing that the pear cv nanguo juice obtaining step (1) and step (2) obtain, adds salt, high fructose corn
Slurry stirs, and constantly heating is concentrated to give nutritious flavouring sauce；
(4) mashed potato, corn flour, almond meal and linseed meal are added suitable quantity of water and mix and make agglomerate, use
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) is obtained control fried 5 seconds in 120～130 DEG C of oil temperature, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6), after the potato chips centrifugation de-oiling that step (5) is obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, described step (4) includes, and thin slice is put into steam box, steams 25 minutes with 100 DEG C of steam.
The embodiment of the present invention remains the nutrient content of potato itself to greatest extent, by adding pear cv nanguo, almond
The vegetables and fruits coarse cereals such as benevolence, also using the red sage root with better nutritivity value, linseed meal etc. as the raw material of potato chips, have greatly enriched potato
The nutrient content of piece, the potato chips taste made is fragrant beautiful, has certain health-care effect；It adopts low-temperature frying and centrifugation de-
Oily method, product oil content is little；Present invention process is simple, and technology is easily mastered, easy to utilize.
The present invention can be summarized without prejudice to the concrete form of the spirit or essential characteristics of the present invention with others.Therefore, originally
The embodiment above of invention all can only be considered that the description of the invention can not limit invention, will in the right with the present invention
Ask any change in book suitable implication and scope, be all considered as being included within the scope of the claims.
Claims (2)
1. a kind of pear cv nanguo potato chips are it is characterised in that include the raw material of following weight: 20～30 parts of pear cv nanguo, Ma Ling
80～100 parts of mashed potatoes, 15～20 parts of corn flour, 15～20 parts of almond meal, 2～4 parts of salt, 2～4 parts of HFCS, water are fitted
Amount, 3～6 parts of the red sage root, 2～3 parts of STEVIA REBAUDIANA, 1～2 part of Common Sage Herb, 1～2 part of dried peppermint leaf, 1～3 part of Thickleaf Croton Root, linseed meal 2～
6 parts；
Using preparation method include step in detail below:
(1) pear cv nanguo is cleaned removal of impurities, plus 3～5 times of water make pulping, obtain pear cv nanguo juice；
(2) mix after the red sage root, STEVIA REBAUDIANA, Common Sage Herb, dried peppermint leaf, Thickleaf Croton Root cleaning, plus 4～7 times of water soak at room temperature 6～10 are little
When, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filter, obtain nutrient solution；
(3) the nutrient solution mixing that the pear cv nanguo juice obtaining step (1) and step (2) obtain, adds salt, HFCS to stir
Mix uniformly, constantly heating is concentrated to give nutritious flavouring sauce；
(4) mashed potato, corn flour, almond meal and linseed meal are added suitable quantity of water to mix and make agglomerate, use 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) the potato chips base obtaining step (4) controls in 120～130 DEG C of oil temperature fried 5 seconds～10 seconds, makes potato chips surface golden yellow
And crisp taste, obtain potato chips；
(6), after the potato chips centrifugation de-oiling that step (5) is obtained, uniformly spread, on potato chips surface, the nutrition that step (3) obtains
Tartar sauce, vacuum packaging gets product.
2. a kind of pear cv nanguo potato chips according to claim 1 preparation method it is characterised in that described step (4) include,
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 |
|---|---|---|---|
| CN201610673283.5A CN106333297A (en) | 2016-08-14 | 2016-08-14 | Nanguo pear potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610673283.5A CN106333297A (en) | 2016-08-14 | 2016-08-14 | Nanguo pear potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333297A true CN106333297A (en) | 2017-01-18 |
Family
ID=57824703
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610673283.5A Withdrawn CN106333297A (en) | 2016-08-14 | 2016-08-14 | Nanguo pear potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (3)
| 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 |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
-
2016
- 2016-08-14 CN CN201610673283.5A patent/CN106333297A/en not_active Withdrawn
Patent Citations (3)
| 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 |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| 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: 20170118 |
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