CN108685058A - 一种高品质低油脂竹笋脆片的加工方法 - Google Patents
一种高品质低油脂竹笋脆片的加工方法 Download PDFInfo
- Publication number
- CN108685058A CN108685058A CN201810514938.3A CN201810514938A CN108685058A CN 108685058 A CN108685058 A CN 108685058A CN 201810514938 A CN201810514938 A CN 201810514938A CN 108685058 A CN108685058 A CN 108685058A
- Authority
- CN
- China
- Prior art keywords
- air
- bamboo shoots
- fried
- frying
- nitrogen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 66
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 66
- 241001330002 Bambuseae Species 0.000 title claims abstract description 66
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 66
- 239000011425 bamboo Substances 0.000 title claims abstract description 66
- 239000004519 grease Substances 0.000 title claims abstract description 10
- 238000003672 processing method Methods 0.000 title abstract description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 52
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 32
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 26
- 239000011780 sodium chloride Substances 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000003570 air Substances 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 206010053615 Thermal burn Diseases 0.000 claims description 12
- 239000008399 tap water Substances 0.000 claims description 12
- 235000020679 tap water Nutrition 0.000 claims description 12
- 239000007789 gas Substances 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 11
- 239000007788 liquid Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000004280 healthy diet Nutrition 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种高品质低油脂竹笋脆片的加工方法，以新鲜竹笋为原料，经原料预处理后，NaCl溶液浸泡去除苦涩味提高竹笋品质，最后经充氮分段油炸。本发明具有以下优点：(1)采用NaCl溶液浸泡去除苦涩味，较化学脱苦等方法大大减少添加剂的摄入，提高产品品质。(2)采用分段式充氮油炸方法，油脂含量低于3g/100g，符合低油脂食品标准。(3)采用空气氮气混合物为油炸环境，降低产品氧化程度，更加绿色健康。
Description
技术领域
本发明涉及一种高品质低油脂竹笋脆片的加工方法，属于农副产品加工领域。
背景技术
竹笋含有较多的木质素，在油炸过程中变硬从而较难咀嚼，因此很难做成油炸食品。尽管现在有一些油炸竹笋的做法，但都是采用裹上淀粉后放入油锅里油炸的方法，此法制作出的产品油脂含量高，不符合现代健康膳食理念。近年来也有人将空气油炸运用到果蔬脆片的加工中，但其主要运用高速空气循环，降低油脂添加量，但是会发生产品氧化，降低产品品质。如何制作出既具有油炸竹笋的脆感又符合现代健康膳食理念的产品是目前尚未解决的问题。
发明内容
本发明以新鲜竹笋为原料，采用分段式油炸方法逐步充入氮气改变氮气空气体积比，既可解决传统方法油脂含量高的问题，降低产品氧化程度，还可保持竹笋的原有风味，带来一种类似薯片的口感。
一种高品质低油脂的竹笋脆片，其特征包括：
(1)原料预处理：新鲜竹笋去除外表皮，用清水清洗干净，切成1-1.5cm的薄片；
(2)烫煮漂洗：将竹笋片用自来水冲洗3-5次后，放入质量百分比浓度为5％的NaCl溶液中烫煮，水开后继续煮5-10分钟，然后捞出用清水冲洗；
(3)浸泡：将1kg竹笋放入3L质量百分比浓度0.4％的NaCl溶液中浸泡12h；
(4)沥干：将浸泡后竹笋用自来水冲洗3-5次，捞出沥干；
(5)过油：倒入食用油100ml放入锅中预热，将沥干后的竹笋放入锅中翻炒1-2分钟；
(6)分段式油炸：将过油竹笋片放入100℃空气油炸锅内油炸10min，油炸环境为空气；将竹笋片捞起，立即放入140℃空气油炸锅内油炸16min，油炸环境为空气和氮气混合物，空气和氮气的体积比1:3；再次将竹笋片捞起，放入80℃空气油炸锅内油炸14min，油炸环境为空气和氮气混合物，空气和氮气的体积比1:1。
本发明工艺与现有技术不同点在于：
1、传统工艺采用化学试剂进行脱苦处理可能引起试剂的残留，本发明采用先烫煮后浸泡的方式，分别使用质量百分比浓度5％NaCl溶液和0.4％NaCl溶液，得到基本无苦味的竹笋片。
2、传统油炸方法中所需食用油量大，并且常常在油炸前裹上淀粉达到酥脆的口感同时会吸附更多的油脂，使竹笋的营养价值降低。本发明可有效降低油脂含量使得产品符合低油脂食品的要求。
3、传统空气油炸方法利用高温空气快速循环带动水汽的蒸发从而达到油炸的目的，本发明采用分段式充氮油炸方法，全空气油炸可以迅速带来油炸的酥脆感，空气氮气比1:3油炸可以在油炸的同时降低氧化的可能性，达到抗氧化的效果，空气氮气比1:1油炸能够丰富竹笋的酥脆口感；逐步改变气体含量可以改善单一气体油炸的品质获得更好的酥脆口感，分三段式油炸既可有效预防全空气油炸的氧化作用又能提高油炸效率缩短油炸时间；得到的产品保持低油脂食品的健康要求，同时氮气的充入可有效减少氧化对产品的影响，延长产品的保质期，保护产品良好的色泽，避免产生饱和脂肪酸。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例1：
(1)原料预处理：新鲜竹笋去除外表皮，用清水清洗干净，切成1.5cm的薄片；
(2)烫煮漂洗：将竹笋片用自来水冲洗5次后，放入质量百分比浓度为5％的NaCl溶液中烫煮，水开后继续煮8分钟，然后捞出用清水冲洗；
(3)浸泡：将1kg竹笋放入3L质量百分比浓度0.4％的NaCl溶液中浸泡12h；
(4)沥干：将浸泡后竹笋用自来水冲洗4次，捞出沥干；
(5)过油：倒入食用油100ml放入锅中预热，将沥干后的竹笋放入锅中翻炒1分钟；
(6)分段式油炸：将过油竹笋片放入100℃空气油炸锅内油炸10min，油炸环境为空气；将竹笋片捞起，立即放入140℃空气油炸锅内油炸16min，油炸环境为空气；再次将竹笋片捞起，放入80℃空气油炸锅内油炸14min，油炸环境为空气。
(7)包装。
实施例2
(1)原料预处理：新鲜竹笋去除外表皮，用清水清洗干净，切成1.5cm的薄片；
(2)烫煮漂洗：将竹笋片用自来水冲洗5次后，放入质量百分比浓度为5％的NaCl溶液中烫煮，水开后继续煮8分钟，然后捞出用清水冲洗；
(3)浸泡：将1kg竹笋放入3L质量百分比浓度0.4％的NaCl溶液中浸泡12h；
(4)沥干：将浸泡后竹笋用自来水冲洗4次，捞出沥干；
(5)过油：倒入食用油100ml放入锅中预热，将沥干后的竹笋放入锅中翻炒1分钟；
(6)分段式油炸：将过油竹笋片放入100℃空气油炸锅内油炸10min，油炸环境为空气；将竹笋片捞起，立即放入140℃空气油炸锅内油炸16min，油炸环境为空气；再次将竹笋片捞起，放入80℃空气油炸锅内油炸14min，油炸环境为空气和氮气混合物，空气和氮气的体积比1:1。
(7)包装。
实施例3
(1)原料预处理：新鲜竹笋去除外表皮，用清水清洗干净，切成1.5cm的薄片；
(2)烫煮漂洗：将竹笋片用自来水冲洗5次后，放入质量百分比浓度为5％的NaCl溶液中烫煮，水开后继续煮8分钟，然后捞出用清水冲洗；
(3)浸泡：将1kg竹笋放入3L质量百分比浓度0.4％的NaCl溶液中浸泡12h；
(4)沥干：将浸泡后竹笋用自来水冲洗4次，捞出沥干；
(5)过油：倒入食用油100ml放入锅中预热，将沥干后的竹笋放入锅中翻炒1分钟；
(6)分段式油炸：将过油竹笋片放入100℃空气油炸锅内油炸10min，油炸环境为空气；将竹笋片捞起，立即放入140℃空气油炸锅内油炸16min，油炸环境为空气和氮气混合物，空气和氮气的体积比1:3；再次将竹笋片捞起，放入80℃空气油炸锅内油炸14min，油炸环境为空气。
(7)包装。
实施例4:
(1)原料预处理：新鲜竹笋去除外表皮，用清水清洗干净，切成1.5cm的薄片；
(2)烫煮漂洗：将竹笋片用自来水冲洗5次后，放入质量百分比浓度为5％的NaCl溶液中烫煮，水开后继续煮8分钟，然后捞出用清水冲洗；
(3)浸泡：将1kg竹笋放入3L质量百分比浓度0.4％的NaCl溶液中浸泡12h；
(4)沥干：将浸泡后竹笋用自来水冲洗4次，捞出沥干；
(5)过油：倒入食用油100ml放入锅中预热，将沥干后的竹笋放入锅中翻炒1分钟；
(6)分段式油炸：将过油竹笋片放入100℃空气油炸锅内油炸10min，油炸环境为空气；将竹笋片捞起，立即放入140℃空气油炸锅内油炸16min，油炸环境为空气和氮气混合物，空气和氮气的体积比1:3；再次将竹笋片捞起，放入80℃空气油炸锅内油炸14min，油炸环境为空气和氮气混合物，空气和氮气的体积比1:1。
(7)包装。
实例效果分析如下：
油炸竹笋理化指标
与实施例1、实施例2和实施例3相比较，实施例4生产所得到的竹笋脆片含油量明显较低，沥油后其油脂含量低于3g/100g，过氧化值也最低。本发明在传统空气油炸的基础上进行改进得到分段式充氮油炸的方法，达到酥脆竹笋口感的同时能有效减少油脂含量和过氧化值，产品品质明显提升。
Claims (1)
1.一种高品质低油脂竹笋脆片的制作方法，其特征在于包括如下步骤：
(1)原料预处理：新鲜竹笋去除外表皮，用清水清洗干净，切成1-1.5cm的薄片；
(2)烫煮漂洗：将竹笋片用自来水冲洗3-5次后，放入质量百分比浓度为5％的NaCl溶液中烫煮，水开后继续煮5-10分钟，然后捞出用清水冲洗；
(3)浸泡：将1kg竹笋放入3L质量百分比浓度0.4％的NaCl溶液中浸泡12h；
(4)沥干：将浸泡后竹笋用自来水冲洗3-5次，捞出沥干；
(5)过油：倒入食用油100ml放入锅中预热，将沥干后的竹笋放入锅中翻炒1-2分钟；
(6)分段式油炸：将过油竹笋片放入100℃空气油炸锅内油炸10min，油炸环境为空气；将竹笋片捞起，立即放入140℃空气油炸锅内油炸16min，油炸环境为空气和氮气混合物，空气和氮气的体积比1:3；再次将竹笋片捞起，放入80℃空气油炸锅内油炸14min，油炸环境为空气和氮气混合物，空气和氮气的体积比1:1。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810514938.3A CN108685058A (zh) | 2018-05-25 | 2018-05-25 | 一种高品质低油脂竹笋脆片的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810514938.3A CN108685058A (zh) | 2018-05-25 | 2018-05-25 | 一种高品质低油脂竹笋脆片的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108685058A true CN108685058A (zh) | 2018-10-23 |
Family
ID=63847126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810514938.3A Pending CN108685058A (zh) | 2018-05-25 | 2018-05-25 | 一种高品质低油脂竹笋脆片的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108685058A (zh) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0212583A2 (en) * | 1985-08-15 | 1987-03-04 | Toshimitsu KAWAMURA | Method of manufacturing dried food and plant products |
| CN1679410A (zh) * | 2004-04-06 | 2005-10-12 | 景宁畲族自治县大自然食品有限公司 | 泡笋加工工艺 |
| CN103919071A (zh) * | 2014-04-28 | 2014-07-16 | 陈桂英 | 油炸竹笋的制作方法 |
| CN104247966A (zh) * | 2014-09-22 | 2014-12-31 | 江苏中洋集团股份有限公司 | 一种麻辣河豚鱼的制作方法 |
| CN104305058A (zh) * | 2014-11-18 | 2015-01-28 | 国家林业局竹子研究开发中心 | 一种咖喱竹笋脆片的加工方法 |
| CN106858443A (zh) * | 2017-04-06 | 2017-06-20 | 西华大学 | 一种油炸冬笋片及其制备方法 |
| CN107510379A (zh) * | 2016-06-15 | 2017-12-26 | 皇家飞利浦有限公司 | 空气炸锅 |
-
2018
- 2018-05-25 CN CN201810514938.3A patent/CN108685058A/zh active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0212583A2 (en) * | 1985-08-15 | 1987-03-04 | Toshimitsu KAWAMURA | Method of manufacturing dried food and plant products |
| CN1679410A (zh) * | 2004-04-06 | 2005-10-12 | 景宁畲族自治县大自然食品有限公司 | 泡笋加工工艺 |
| CN103919071A (zh) * | 2014-04-28 | 2014-07-16 | 陈桂英 | 油炸竹笋的制作方法 |
| CN104247966A (zh) * | 2014-09-22 | 2014-12-31 | 江苏中洋集团股份有限公司 | 一种麻辣河豚鱼的制作方法 |
| CN104305058A (zh) * | 2014-11-18 | 2015-01-28 | 国家林业局竹子研究开发中心 | 一种咖喱竹笋脆片的加工方法 |
| CN107510379A (zh) * | 2016-06-15 | 2017-12-26 | 皇家飞利浦有限公司 | 空气炸锅 |
| CN106858443A (zh) * | 2017-04-06 | 2017-06-20 | 西华大学 | 一种油炸冬笋片及其制备方法 |
Non-Patent Citations (5)
| Title |
|---|
| （韩）郑大悦著: "《四季沙拉》", 31 July 2015, 北京美术摄影出版社 * |
| 何钧潮等编著: "《笋用竹丰产培育技术》", 31 March 2002, 金盾出版社 * |
| 张国珍主编: "《食品生物化学》", 31 October 1992, 农业出版社 * |
| 王传堂，朱立贵主编: "《高油酸花生》", 30 November 2017, 上海科技教育出版社 * |
| 范友丙等: "富硒海芦笋的真空油炸工艺研究 ", 《食品科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028192B (zh) | 一种即食型杏鲍菇脆片的生产方法 | |
| CN103054080B (zh) | 一种低温真空油炸鳀鱼的制作工艺 | |
| CN101142959B (zh) | 香酥脆枣及其制作方法 | |
| CN105077390B (zh) | 一种速冻鱿鱼裹粉制品的制备方法 | |
| CN102960660A (zh) | 一种油炸马铃薯的制备方法 | |
| CN104026641A (zh) | 一种茶香即食草鱼的制作方法 | |
| CN103054081A (zh) | 一种鳀鱼即食罐头的制备工艺 | |
| CN107668587A (zh) | 一种海带丝加工工艺 | |
| CN103829297A (zh) | 一种富硒酥脆即食莲子及其制作工艺 | |
| CN103416703A (zh) | 一种竹笋的腌制方法 | |
| CN102771724A (zh) | 即食鹰嘴豆的加工方法及所加工的即食鹰嘴豆 | |
| CN102860539B (zh) | 手剥薄皮核桃的加工方法及用该方法制得的手剥薄皮核桃 | |
| CN104351451A (zh) | 一种菊芋营养蜜饯的制作方法 | |
| CN103462112B (zh) | 即食低温脱水五彩花生的生产方法 | |
| CN102972714A (zh) | 一种秧草菜的制作方法 | |
| CN105394713A (zh) | 一种即食海带鱿鱼复合调味酱的加工方法 | |
| CN108685058A (zh) | 一种高品质低油脂竹笋脆片的加工方法 | |
| CN105285808A (zh) | 一种焦糖豆薯片的加工方法 | |
| CN104489642A (zh) | 一种香菇丁休闲食品的加工方法 | |
| KR20120013527A (ko) | 무염멸치 제조방법 | |
| CN108523045A (zh) | 一种藕蓉及其制作方法 | |
| KR20110019807A (ko) | 고추 절임 및 그 제조방법 | |
| CN104381910A (zh) | 一种马铃薯糕点馅料及其加工方法 | |
| CN103393030A (zh) | 一种柿子脆片的制备方法 | |
| CN106889495A (zh) | 一种保健肘子的制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181023 |
|
| WD01 | Invention patent application deemed withdrawn after publication |