CN109329803A - A kind of preparation method of ash jujube shortcake - Google Patents
A kind of preparation method of ash jujube shortcake Download PDFInfo
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- CN109329803A CN109329803A CN201811276294.5A CN201811276294A CN109329803A CN 109329803 A CN109329803 A CN 109329803A CN 201811276294 A CN201811276294 A CN 201811276294A CN 109329803 A CN109329803 A CN 109329803A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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- 241001247821 Ziziphus Species 0.000 claims abstract description 118
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims description 11
- 230000001007 puffing effect Effects 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000017525 heat dissipation Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
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- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 1
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- 206010021143 Hypoxia Diseases 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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Classifications
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- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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
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- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of preparation method of grey jujube shortcake, includes the steps that carrying out lower temperature vacuum frying extruding and de-oiling again after freezing grey jujube.The grey jujube shortcake produced using the method for the present invention is full of nutrition, absorbs convenient for human consumption, and storage period is long, and nutriment loss is few, and crisp brittleness is good, and hardness is low, in good taste, meets the requirement of the majority of consumers, wide market.
Description
Technical field
The present invention relates to a kind of preparation methods of grey jujube shortcake.
Background technique
Grey jujube shortcake is a kind of novel processed food, and it is a kind of that it, which is grown up as living standards of the people improve,
The food of enjoying type.The substantially following several method of swelling production technology of currently used ash jujube shortcake:
(1) high temperature drying technology: high temperature drying be using high temperature drying, it is dry under the conditions of 8-10/h such as 80-100 DEG C, this
Kind method temperature is high, and the time is long, and energy consumption is high, and various nutritional ingredients easily cause loss in product.
(2) high temperature frying puffing technique: high temperature frying puffing technique is to put into grey jujube in hot oil, moisture vaporization, surface
There is one layer of drying layer, then for moisture vaporization layer just to grey jujube internal migration, dry tack free layer has porous structure, frying course
Middle water and steam, migrates out from gap, then replaces the space for having water vapour to occupy originally by hot oil.The motive force of dehydration
It is the difference of the vapour pressure of grey jujube internal and external parts moisture.
But the excessively high or oily recycling of frying temperature will increase the decomposition of oil, polymerize and produces carbonyls, hydroxyl
Base acid etc., influences product special flavour, and liposoluble vitamin oxidation causes nutritive value to reduce.
(3) microwave bulking technology: microwave penetration power is strong, and material is generated powerful by microwave radiation, internal moisture rapid vaporization
Steam pressure, promote tissue extruding, material tissue is in honeycomb structure after moisture evolution, generates expansion effect, microwave bulking
The advantages of be that dewatering speed is fast, but microwave bulking, by shape of product, the influence of thickness, size, water content, dehydration, extruding are uneven
It is even.Portioned product, which has not been reached yet, should water-content indicator, and another part coking, be difficult to be controlled.
Kashi Qieshi County is that grey jujube plants big county, contains a large amount of glucide inside grey jujube, predominantly glucose,
Fructose rich in 18 kinds of amino acid necessary to human body, and contains a large amount of vitamin, is known as " natural vitamin ball ".
But a large amount of ash jujube is all with dry fruit in market sale, and grey jujube process deeply industry is extremely weak, therefore, develops grey jujube
Shortcake helps to develop grey jujube industry, improves the scientific and technological content and added value of grey jujube products, and local farmers is driven to plant the product of grey jujube
Polarity.
Summary of the invention
In order to solve the problems in the existing technology, the present invention provides a kind of preparation method of grey jujube shortcake, utilization is low
Warm vacuum frying puffing technique produces grey jujube shortcake, remains grey jujube nutritional ingredient, natural colored, and product, which has to enrich blood, fosters the spirit of nobility, is good for
Spleen nourishing the stomach and tranquilizing the mind can also improve immune function of human body, be the healthy dilated food of a new generation.
The present invention provides a kind of preparation method of grey jujube shortcake, including will carry out again lower temperature vacuum frying extruding after the freezing of grey jujube
And the step of de-oiling.
Preferably, described freeze grey jujube is that grey jujube is freezed 45- under conditions of subzero 30 DEG C to subzero 35 DEG C
75min。
The reasons why selecting above-mentioned freezing conditions are as follows: the volume ratio water of ice is big, the water knot after jujube frost in cell in vacuole
Ice body product, which increases, bursts cell membrane cell wall, and intracellular fluid flows out after heat, shortens puffing time.And the freezing conditions can
Be unlikely to deform grey jujube and blast come it is crisper.
Preferably, the lower temperature vacuum frying extruding is at 80-90 DEG C of oil temperature, negative pressure is the true of 0.083-0.095MPa
The grey jujube after freezing is subjected to frying-expansion, puffing time 90-110min under empty condition.
The reasons why selecting above-mentioned frying-expansion method are as follows: under a reduced pressure, the moisture in jujube histocyte gap is sharply
Vaporized expanding, volume increase, and water vapour goes out in gap, have a good lofting effect to jujube, therefore vacuum frying
Jujube has good rehydration, and low-temperature frying nutrition is survivable.
Preferably, when frying-expansion, the container low speed rotation of grey jujube after freezing, the specific range of low speed will be filled are as follows:
10-30 revs/min.
Using the method for above-mentioned low speed rotation, enable to the frying of grey jujube more uniform.
Preferably, the de-oiling is under vacuum conditions, will to fill the container high speed of grey jujube for after grey jujube frying-expansion
It rotates 6-8min and carries out de-oiling.
The grey jujube shortcake non-greasy that de-oiling obtains under above-mentioned condition.
Preferably, include thing steps that carrying out grey jujube shortcake natural heat dissipation 90-150min cooling after de-oiling.
Preferably, further including the steps that selecting grey jujube and cleaning grey jujube before by the freezing of grey jujube.
Preferably, described, to select grey jujube be to select the mature high-quality grey jujube of 5-6.
It is high-quality ash jujube be without miscellaneous fruit, do not have damage by worms, be mouldy, the grey jujube of breach, anthracnose.Those skilled in the art can
To understand: any ash jujube can complete the present invention, and high-quality grey jujube is optimum condition.
It is full of nutrition that lower temperature vacuum frying extruding ash jujube shortcake of the present invention includes (1) compared with high temperature frying: cryogenic vacuum oil
Expansion method is fried since processing temperature is low, the time is short, to remain most nutritions in grey jujube.High temperature frying nutrition
Ingredient will receive destruction, and color will receive influence, and oily ingredient occurs a variety of chemical reactions, leads to the rancid deterioration of frying oil,
Kakgeusia is generated, or even some substances that are harmful to the human body can be generated, influences the health of consumer.(2) it is absorbed convenient for human consumption:
Under decompression state, sharply vaporized expanding, volume increase the moisture in jujube histocyte gap, and vapor is gone out in gap, right
Jujube has good lofting effect, therefore the jujube of vacuum frying has good rehydration.High temperature frying can generate nocuousness
Substance, because after grease heats repeatedly, unsaturated fatty acid therein generated polymer, food fat after being heated at high temperature
Content is more, nondigestible.(3) storage period is long: lower temperature vacuum frying dilated product oil-containing is low, existing so as to avoid Oxidation of Fat and Oils
As, at the same moisture content in 5-7% hereinafter, therefore shelf life of products is longer, in the case where no preservative, the shelf-life reaches 12
A month.The rancid of high temperature frying grease is that free fatty acid and the further oxygenolysis of fatty acid are generated because of grease hydrolysis
Caused denaturalization phenomenon, the hydrolysis of generation and the autoxidation of unsaturated fatty acid, so not shelf-stable.Utilize cryogenic vacuum
The grey jujube shortcake than the product hardness of high-temperature pressure frying lower 58% of frying-expansion technology production, brittleness is than high-temperature pressure frying
Product improves 70%.Crispy in taste, nutriment loss is few, and crisp brittleness is good, hardness is low, in good taste, meets the majority of consumers'
Demand, wide market.
Specific embodiment
Embodiment below facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiments
Method is unless otherwise specified conventional method.Test material as used in the following examples is unless otherwise specified city
It sells.
The step of preparation method of ash jujube shortcake of the invention is as follows: raw material is checked and accepted, and → selecting → cleans → quick-frozen → vacuum frying
Extruding → de-oiling → cooling → weighing and bagging → joint sealing → warehousing finished products.
Specifically, grey jujube it is crisp the preparation method is as follows:
(1) raw material is checked and accepted: choosing high-quality fresh grey jujube must not damage by worms that is, without miscellaneous fruit, is mouldy, breach, anthracnose.
(2) it selects: generally selecting the mature fresh tender and crisp grey jujube of 5-6, color is unanimously in peony.
(3) it cleans: the grey jujube of select being put into bubble washer and is cleaned, under the action of air blower, makes slot
The internal dynamic rolling of portion's drum reaches cleaning purpose, scavenging period 3-4min.
(4) quick-frozen: the grey jujube washed being put into and is sent into subzero 30 DEG C on pallet to freezing in subzero 35 DEG C of quick freezing repository
45-75min.Freeze rapidly, minimize physical change and chemical change, keeps jujube former to greatest extent to reach
It is nutritious, shorten puffing time.
(5) lower temperature vacuum frying extruding and de-oiling:
Lower temperature vacuum frying extruding capital equipment is made of vacuum frying tank and vacuum frying accumulator tank.Vacuum frying tank with
Vacuum frying accumulator tank is connected by circulating line, and the grey jujube freezed is put into vacuum frying when lower temperature vacuum frying extruding
Tank closes fried tank, and the oil of vacuum frying accumulator tank is pumped into vacuum frying tank by circulating line, is then vacuumized, oil adds
Heat arrives 80-90 DEG C of temperature, carries out frying-expansion under the vacuum that negative pressure is 0.083-0.095MPa, can be by evaporation in frying course
Water oil is rotated in the horizontal direction by condenser refrigerated separation, charging basket low speed (10-30r/min), and grey jujube is stirred in charging basket, fried
More evenly, 90-110min (i.e. vacuum frying time) is stagnated, when grey jujube moisture content is down to 5%-7%, variable-frequency motor high speed
(400-600r/min) rotates 6-8min in the horizontal direction and carries out de-oiling, opens vacuum frying tank and takes out, it is crisp to obtain grey jujube.
Grey jujube is in vacuum state in low-temperature frying puffing process, under conditions of this relatively hypoxia, can mitigate very
To avoiding, oxidation (such as fat rancidity, enzymatic browning and other oxidation deteriorations etc.) is brought to endanger.In negative pressure state
Under, using oil as heat transfer, the moisture (Free water and part are in conjunction with water) inside grey jujube can sharply be evaporated and be sprayed, and make tissue
Form loose more empty structures.
(6) cooling: grey jujube shortcake to be dispensed, thickness is no more than 5 centimetres, natural heat dissipation 90-150min.It is blocked up to will affect
The brittleness of grey jujube shortcake.
(7) grey jujube is fitted into weighing in packaging, sealing, cases, storage after cooling.
Embodiment 1
Grey jujube it is crisp the preparation method is as follows:
(1) raw material is checked and accepted: choosing high-quality fresh grey jujube must not damage by worms that is, without miscellaneous fruit, is mouldy, breach, anthracnose.
(2) it selects: selecting the mature fresh tender and crisp grey jujube of 5-6, color is unanimously in peony.
(3) it cleans: the grey jujube of select being put into bubble washer and is cleaned, under the action of air blower, makes slot
The internal dynamic rolling of portion's drum reaches cleaning purpose, scavenging period 3min.
(4) quick-frozen: the grey jujube washed being put into and is sent into subzero 30 DEG C on pallet to freezing in subzero 35 DEG C of quick freezing repository
45min.Freeze rapidly, minimize physical change and chemical change, keeps jujube original to greatest extent to reach
Nutritive value shortens puffing time.
(5) lower temperature vacuum frying extruding and de-oiling:
Lower temperature vacuum frying extruding capital equipment is made of vacuum frying tank and vacuum frying accumulator tank.Vacuum frying tank with
Vacuum frying accumulator tank is connected by circulating line.
The grey jujube freezed is put into vacuum frying tank when lower temperature vacuum frying extruding, fried tank is closed, passes through circulation pipe
The oil of vacuum frying accumulator tank is pumped into vacuum frying tank by road, is then vacuumized, oil is heated to 80 DEG C of temperature, and negative pressure is
Extruding is carried out under the vacuum of 0.095MPa, the water oil of evaporation can be passed through condenser refrigerated separation, charging basket low speed in frying course
(10r/min) rotates in the horizontal direction, and grey jujube is stirred in charging basket, fried more evenly to stagnate 90min (i.e. vacuum frying time),
When grey jujube moisture content is down to 6%, variable-frequency motor high speed (600r/min) rotates 6min in the horizontal direction and carries out de-oiling, opens true
Empty fried tank is taken out, and it is crisp to obtain grey jujube.
(6) cooling: grey jujube shortcake is dispensed, with a thickness of 5 centimetres, natural heat dissipation 120min.
(7) grey jujube is fitted into weighing in packaging, sealing, cases, storage after cooling.
Embodiment 2
Grey jujube it is crisp the preparation method is as follows:
(1) raw material is checked and accepted: choosing high-quality fresh grey jujube must not damage by worms that is, without miscellaneous fruit, is mouldy, breach, anthracnose.
(2) it selects: generally selecting the mature fresh tender and crisp grey jujube of 5-6, color is unanimously in peony.
(3) it cleans: the grey jujube of select being put into bubble washer and is cleaned, under the action of air blower, makes slot
The internal dynamic rolling of portion's drum reaches cleaning purpose, scavenging period 4min.
(4) quick-frozen: the grey jujube washed being put into and is sent into subzero 30 DEG C on pallet to freezing in subzero 35 DEG C of quick freezing repository
60min.Freeze rapidly, minimize physical change and chemical change, keeps jujube original to greatest extent to reach
Nutritive value shortens puffing time.
(5) lower temperature vacuum frying extruding and de-oiling:
Lower temperature vacuum frying extruding capital equipment is made of vacuum frying tank and vacuum frying accumulator tank.Vacuum frying tank with
Vacuum frying accumulator tank is connected by circulating line, and the grey jujube freezed is put into vacuum frying when lower temperature vacuum frying extruding
Tank closes fried tank, and the oil of vacuum frying accumulator tank is pumped into vacuum frying tank by circulating line, is then vacuumized, oil adds
Heat arrives 90 DEG C of temperature, carries out extruding under the vacuum that negative pressure is 0.083MPa, the water oil of evaporation can be passed through condensation in frying course
Device refrigerated separation, charging basket low speed (20r/min) rotate in the horizontal direction, and grey jujube is stirred in charging basket, and frying more evenly, is stagnated
95min (i.e. vacuum frying time), when grey jujube moisture content is down to 7%, variable-frequency motor high speed (500r/min) is in the horizontal direction
It rotates 7min and carries out de-oiling, open vacuum frying tank and take out, it is crisp to obtain grey jujube.
(6) cooling: grey jujube shortcake is dispensed, with a thickness of 4 centimetres, natural heat dissipation 90min.
7) grey jujube is fitted into weighing in packaging, sealing, cases, storage after cooling.
Embodiment 3
Grey jujube it is crisp the preparation method is as follows:
(1) raw material is checked and accepted: choosing high-quality fresh grey jujube must not damage by worms that is, without miscellaneous fruit, is mouldy, breach, anthracnose.
(2) it selects: generally selecting the mature fresh tender and crisp grey jujube of 5-6, color is unanimously in peony.
(3) it cleans: the grey jujube of select being put into bubble washer and is cleaned, under the action of air blower, makes slot
The internal dynamic rolling of portion's drum reaches cleaning purpose, scavenging period 4min.
(4) quick-frozen: the grey jujube washed being put into and is sent into subzero 30 DEG C on pallet to freezing in subzero 35 DEG C of quick freezing repository
75min.Freeze rapidly, minimize physical change and chemical change, keeps jujube original to greatest extent to reach
Nutritive value shortens puffing time.
(5) lower temperature vacuum frying extruding and de-oiling:
Lower temperature vacuum frying extruding capital equipment is made of vacuum frying tank and vacuum frying accumulator tank.Vacuum frying tank with
Vacuum frying accumulator tank is connected by circulating line, and the grey jujube freezed is put into vacuum frying when lower temperature vacuum frying extruding
Tank closes fried tank, and the oil of vacuum frying accumulator tank is pumped into vacuum frying tank by circulating line, is then vacuumized, oil adds
Heat arrives 85 DEG C of temperature, carries out extruding under the vacuum that negative pressure is 0.090MPa, the water oil of evaporation can be passed through condensation in frying course
Device refrigerated separation, charging basket low speed (30r/min) rotate in the horizontal direction, and grey jujube is stirred in charging basket, and frying more evenly, is stagnated
110min (i.e. vacuum frying time), when grey jujube moisture content is down to 5%, variable-frequency motor high speed (400r/min) is in the horizontal direction
It rotates 8min and carries out de-oiling, open vacuum frying tank and take out, it is crisp to obtain grey jujube.
(6) cooling: grey jujube shortcake is dispensed, with a thickness of 3 centimetres, natural heat dissipation 150min.
7) grey jujube is fitted into weighing in packaging, sealing, cases, storage after cooling.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (8)
1. a kind of preparation method of ash jujube shortcake, it is characterised in that: including lower temperature vacuum frying extruding will be carried out again after the freezing of grey jujube
And the step of de-oiling.
2. preparation method according to claim 1, it is characterised in that: described freeze grey jujube is by grey jujube at subzero 30 DEG C
45-75min is freezed under conditions of to subzero 35 DEG C.
3. preparation method according to claim 1 or 2, it is characterised in that: the lower temperature vacuum frying extruding is in oil temperature
80-90 DEG C, for the grey jujube after freezing is carried out frying-expansion under the vacuum condition of 0.083-0.095MPa, puffing time is negative pressure
90-110min。
4. preparation method according to claim 3, it is characterised in that: when frying-expansion, the appearance of grey jujube after freezing will be filled
Device low speed rotation.
5. preparation method according to claim 1 or 2, it is characterised in that: the de-oiling be by after grey jujube frying-expansion,
Under vacuum condition, the container high speed rotation 6-8min for filling grey jujube is subjected to de-oiling.
6. preparation method according to claim 1, it is characterised in that: further include by grey jujube shortcake natural heat dissipation after de-oiling
90-150min carries out cooling step.
7. preparation method according to claim 1, it is characterised in that: by grey jujube freezing before, further include select grey jujube and
The step of cleaning grey jujube.
8. preparation method according to claim 7, it is characterised in that: described to select grey jujube be to select mature high-quality of 5-6
Grey jujube.
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| CN102283360A (en) * | 2011-08-15 | 2011-12-21 | 陕西科技大学 | Method for processing crispy red date slices |
| CN102334655A (en) * | 2010-07-26 | 2012-02-01 | 刘文启 | Functional convenient snack food wisdom jujube and its preparation method |
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| CN1253747A (en) * | 1999-10-27 | 2000-05-24 | 郭文勇 | Method for processing short fresh jujube |
| CN101142959A (en) * | 2007-09-05 | 2008-03-19 | 太原市汉波食品工业有限公司 | Delicious crisp jujube and manufacturing method thereof |
| CN101147603A (en) * | 2007-10-16 | 2008-03-26 | 江南大学 | Vacuum frying processing method for low salt content sea water vegetable |
| CN101669605A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | Process for freezing and frying fruit slices in vacuum |
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Application publication date: 20190215 |