CN114403279A - Preparation method of peach crisp chips and impregnation liquid used by same - Google Patents
Preparation method of peach crisp chips and impregnation liquid used by same Download PDFInfo
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- CN114403279A CN114403279A CN202210181243.4A CN202210181243A CN114403279A CN 114403279 A CN114403279 A CN 114403279A CN 202210181243 A CN202210181243 A CN 202210181243A CN 114403279 A CN114403279 A CN 114403279A
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 92
- 238000005470 impregnation Methods 0.000 title claims description 11
- 239000007788 liquid Substances 0.000 title claims description 11
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 82
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 239000012530 fluid Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 15
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 8
- 229930003268 Vitamin C Natural products 0.000 claims description 8
- 235000019154 vitamin C Nutrition 0.000 claims description 8
- 239000011718 vitamin C Substances 0.000 claims description 8
- 235000019482 Palm oil Nutrition 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000002540 palm oil Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 125000003071 maltose group Chemical group 0.000 claims description 3
- 240000005809 Prunus persica Species 0.000 abstract description 9
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of peach crisp chips and a steeping fluid used by the preparation method, wherein the preparation method of the peach crisp chips comprises the following steps: washing peaches, slicing, soaking, quick-freezing, frying in vacuum at low temperature and the like. The invention obviously improves the quality of the peach crisp chips in all aspects, and the prepared peach crisp chips have the characteristics of smooth appearance, uniform color, moderate sweet taste, crisp mouthfeel and the like.
Description
Technical Field
The invention relates to a preparation method of peach crisp chips and a steeping fluid used by the same, belonging to the technical field of food processing.
Background
The peach is used as a fresh fruit, has various types and abundant varieties, and has higher nutritive value and health care function. The planting area and the yield of peaches in China are the first in the world, and the supply of fresh peaches in spring, summer and autumn is realized. However, in recent years, the phenomenon of planting with the wind generally exists, so that the cultivation area of a single variety is too large, the maturation period is too concentrated, and the market is supersaturated. In addition, early-maturing varieties are light in flavor, medium-maturing varieties are poor in resistance, late-maturing varieties are poor in appearance and the like, and the early-maturing varieties are often rotten in the ground. And the peach has short preservation time, and if the peaches are in continuous rainy days, a large amount of peaches are rotten, so that resource waste and economic loss are caused.
The fruit and vegetable crisp chips are a general name of fruit crisp chips and vegetable crisp chips. The fruit and vegetable crisp chips are crisp in taste, different in flavor, nutrient and healthy, particularly have the oil content obviously lower than that of traditional fried food, are suitable for the old and children, and have the characteristics of long storage period, wide processing range and the like. The Chinese patent of application No. 201310621635.9 discloses a freeze-dried yellow peach crisp and a preparation method thereof, the method mainly adopts the steps of cleaning and slicing, coating, vacuum freeze-drying and the like, and the freeze-dried peach crisp has poor taste and the defects of high production cost, long production period and the like of freeze-drying equipment. The Chinese patent of application No. 201410818166.4 discloses a processing method of peach crisp chips, which comprises the steps of cleaning and slicing, color protection, blanching, ultrasonic impregnation and low-temperature vacuum drying, and the process has the defects of long production period, no crisp taste of frying process and the like. At present, the preparation process of the fruit and vegetable crisp chips mainly comprises a common high-temperature frying method, a vacuum low-temperature frying method and a vacuum freeze drying method. The vacuum low-temperature frying method is wide in applicable raw materials, so that the produced fruit and vegetable crisp chips retain the nutritional ingredients of the raw materials, are crisp in taste, and are superior to freeze-dried and vacuum-dried products in taste and flavor. Compared with the traditional high-temperature frying, the vacuum low-temperature frying has the advantages that the oil content of the product is low, carcinogenic substances are not generated, and the vacuum low-temperature frying is the most widely applied food processing technology at present.
Disclosure of Invention
The invention aims to provide a method for making crisp peach slices and a steeping liquor used by the method.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a steeping liquid is a maltose solution, the sugar degree is adjusted to 35-45 degrees by water, and then vitamin C is added into the maltose solution, wherein the addition amount of the vitamin C is 0.08% -0.15% of the mass of the maltose solution.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: the preparation method of the peach crisp chips comprises the following steps:
step 1: cleaning fructus Persicae, peeling, and cutting into 10-20mm thick slices to obtain peach slices;
step 2: soaking peach slices in the soaking solution of claim 1 for 4-10 hours;
and step 3: taking out the peach slices, washing off the impregnation liquid on the surfaces of the peach slices by water, and draining off the water on the surfaces;
and 4, step 4: placing the peach slices with the water drained off into an environment with the temperature of minus 45 ℃ to minus 30 ℃ for quick freezing for 12 to 24 hours;
and 5: and (4) frying the peach slices obtained in the step (4) in vacuum at low temperature, and deoiling to obtain the peach crisp slices.
The preferable technical scheme is as follows: the vacuum low-temperature frying adopts palm oil, the frying temperature is 80-100 ℃, the frying time is 70-90min, and the frying vacuum degree is 0.06-0.08 Mpa.
The preferable technical scheme is as follows: the deoiling treatment adopts centrifugal deoiling method, and the centrifugal deoiling time is 5-15 min.
The preferable technical scheme is as follows: the fructus Persicae is at least one of yellow peach, red peach and white peach.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
according to the invention, through the processes of soaking in the soaking solution, quick freezing at low temperature, frying in vacuum at low temperature and the like, the quality of the peach crisp chips in all aspects is improved, and the obtained peach crisp chips have the advantages of smooth appearance, uniform color, moderate sweet taste, crisp mouthfeel and the like, and have the water content of 3%, the fat content of 7% and the ash content of 2%. Compared with the high-temperature frying and freeze drying, the sensory evaluation and data can obviously improve the quality of the peach crisp chips in the aspects of taste, sweetness, smell, crispness and the like.
Drawings
FIG. 1 is a schematic representation of the peach crisp chips produced by the present invention.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will be apparent to those skilled in the art from the present disclosure.
Please refer to fig. 1. It should be understood that the structures, ratios, sizes, and the like shown in the drawings and described in the specification are for illustrative purposes only and are not intended to limit the scope of the present invention. The following examples are provided for a better understanding of the present invention, and are not intended to limit the invention. The experimental procedures in the following examples are conventional unless otherwise specified. The experimental materials used in the following examples were all purchased from a conventional biochemical reagent store unless otherwise specified.
Example 1: preparation method of peach crisp chips and impregnation liquid used by same
A method for making the vacuum low-temperature fried peach crisp chips comprises the following steps:
(1) cleaning yellow peach, peeling, and cutting into 10-20mm thick slices to obtain peach slices;
(2) putting the peach slices into a maltose solution according to the material-liquid ratio of 1:4, and soaking for 6 hours, wherein the formula of the maltose solution is as follows: the maltose solution has the mass ratio of Vc of 0.1 percent and the sugar degree of 40 degrees, and the sugar degree is adjusted by water.
(3) Taking out the peach slices, flushing sugar liquor on the surfaces of the peach slices with water, and draining water on the surfaces of the peach slices;
(4) placing the peach slices with the water drained off into a-40 ℃ environment for quick freezing for 12 hours;
(5) and frying the quick-frozen peach slices in vacuum at a low temperature, frying the peach slices in palm oil at a frying temperature of 90 ℃ for 80min, frying the peach slices in a frying vacuum degree of 0.06MPa, and centrifuging and deoiling the peach slices for 10min to obtain the peach chips.
Sensory evaluation criteria
Sensory evaluation scoring was performed by experienced food professionals from the morphology, color, odor, texture, flavor of the peach chips.
The technological parameters of the vacuum low-temperature frying temperature, the frying time and the deoiling time are optimized by adopting an orthogonal test, and the method comprises the following steps:
selecting frying temperature (F)1) Frying time (F)2) Deoiling time (F)3)3, optimizing the test by using the factor 3 level, taking the sensory score as an index, wherein the test design is shown in a table 1, and sensory score data is shown in a table 2.
TABLE 1 factor level table
| Level of | Frying temperature F1(℃) | Frying time F2(min) | Deoiling time F3(min) |
| 1 | 80 | 70 | 5 |
| 2 | 90 | 80 | 10 |
| 3 | 100 | 90 | 15 |
TABLE 2 orthogonal test optimization of sensory evaluation results
The response surface is utilized to optimize the frying process, and the optimal vacuum low-temperature frying parameters are obtained: frying with palm oil at 90 deg.C for 80min, frying under 0.06MPa for 10min, and centrifuging to remove oil to obtain peach crisp chips. Sensory evaluation shows that the obtained peach crisp chips are flat in appearance, uniform in color and luster, moderate in sweet taste and crisp in mouthfeel.
Measurement of physical and chemical indexes of crisp peach slices
The distribution of water, oil content and ash content is determined by methods of GB5009.6-2016 (determination of water in food), determination of fat in food and determination of ash in food.
Measurement of sugar degree: and detecting by using a glucometer.
The water content of the peach crisp chips is 3%, the fat content is 7%, and the ash content is 2%.
Example 2: preparation method of peach crisp chips and impregnation liquid used by same
A steeping liquor is maltose solution, the sugar degree is adjusted to 35 degrees by water, and then vitamin C is added into the maltose solution, wherein the addition amount of the vitamin C is 0.08% of the mass of the maltose solution.
The preparation method of the peach crisp chips comprises the following steps:
step 1: washing and peeling peaches, and cutting the peaches into slices with the thickness of 10mm to obtain peach slices;
step 2: soaking peach slices in the soaking solution of claim 1 for 4 hours;
and step 3: taking out the peach slices, washing off the impregnation liquid on the surfaces of the peach slices by water, and draining off the water on the surfaces;
and 4, step 4: quickly freezing the peach slices with the water drained at the temperature of-45 ℃ for 12 hours;
and 5: and (4) frying the peach slices obtained in the step (4) in vacuum at low temperature, and deoiling to obtain the peach crisp slices.
The preferred embodiment is: the vacuum low-temperature frying adopts palm oil, the frying temperature is 80 ℃, the frying time is 70min, and the frying vacuum degree is 0.06 Mpa.
The preferred embodiment is: the deoiling treatment adopts centrifugal deoiling method, and the centrifugal deoiling time is 5 min.
The preferred embodiment is: the peach is red peach.
Example 3: preparation method of peach crisp chips and impregnation liquid used by same
A steeping liquor is a maltose solution, the sugar degree of the steeping liquor is adjusted to 45 degrees by water, and then vitamin C is added into the maltose solution, wherein the addition amount of the vitamin C is 0.15% of the mass of the maltose solution.
The preparation method of the peach crisp chips comprises the following steps:
step 1: washing and peeling peaches, and cutting the peaches into slices with the thickness of 20mm to obtain peach slices;
step 2: soaking peach slices in the soaking solution of claim 1 for 10 hours;
and step 3: taking out the peach slices, washing off the impregnation liquid on the surfaces of the peach slices by water, and draining off the water on the surfaces;
and 4, step 4: placing the peach slices with the water drained off into a-30 ℃ environment for quick freezing for 24 hours;
and 5: and (4) frying the peach slices obtained in the step (4) in vacuum at low temperature, and deoiling to obtain the peach crisp slices.
The preferred embodiment is: the vacuum low-temperature frying adopts palm oil, the frying temperature is 100 ℃, the frying time is 90min, and the frying vacuum degree is 0.08 Mpa.
The preferred embodiment is: the deoiling treatment adopts a centrifugal deoiling method, and the centrifugal deoiling time is 15 min.
The preferred embodiment is: the peach is white peach.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (5)
1. An impregnation fluid, characterized in that: the steeping liquor is maltose solution, the sugar degree is adjusted to 35-45 degrees by water, and then vitamin C is added into the maltose solution, wherein the addition amount of the vitamin C is 0.08-0.15% of the mass of the maltose solution.
2. The making method of the peach crisp chips is characterized by comprising the following steps: comprises the following steps:
step 1: cleaning fructus Persicae, peeling, and cutting into 10-20mm thick slices to obtain peach slices;
step 2: soaking peach slices in the soaking solution of claim 1 for 4-10 hours;
and step 3: taking out the peach slices, washing off the impregnation liquid on the surfaces of the peach slices by water, and draining off the water on the surfaces;
and 4, step 4: putting the peach slices with the water drained off into an environment with the temperature ranging from-45 ℃ to-30 ℃ for quick freezing for 12-24 hours;
and 5: and (4) frying the peach slices obtained in the step (4) in vacuum at low temperature, and deoiling to obtain the peach crisp slices.
3. The method for making peach crisp chips according to claim 2, wherein the method comprises the following steps: the vacuum low-temperature frying adopts palm oil, the frying temperature is 80-100 ℃, the frying time is 70-90min, and the frying vacuum degree is 0.06-0.08 Mpa.
4. The method for making peach crisp chips according to claim 2, wherein the method comprises the following steps: the deoiling treatment adopts centrifugal deoiling method, and the centrifugal deoiling time is 5-15 min.
5. The method for making peach crisp chips according to claim 2, wherein the method comprises the following steps: the fructus Persicae is at least one of yellow peach, red peach and white peach.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210181243.4A CN114403279A (en) | 2022-02-25 | 2022-02-25 | Preparation method of peach crisp chips and impregnation liquid used by same |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985610A (en) * | 2006-12-18 | 2007-06-27 | 中国农业科学院农产品加工研究所 | Puffed peach and its making process |
| 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 |
| JP4993798B1 (en) * | 2012-02-28 | 2012-08-08 | あぶくま食品株式会社 | Processed peach food and method for producing peach processed food |
| CN104543290A (en) * | 2014-12-24 | 2015-04-29 | 中国农业科学院农产品加工研究所 | Preparation method of crisp peach chips |
| CN106722458A (en) * | 2016-11-30 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology |
| CN108514091A (en) * | 2018-05-07 | 2018-09-11 | 山东赛维绿色科技有限公司 | A kind of preparation method of VF fruit and vegetable crisp chips |
| CN110074313A (en) * | 2019-05-26 | 2019-08-02 | 巢湖学院 | The production method that a kind of persic oil gently fries yellow peach freeze-drying crisp chip |
-
2022
- 2022-02-25 CN CN202210181243.4A patent/CN114403279A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985610A (en) * | 2006-12-18 | 2007-06-27 | 中国农业科学院农产品加工研究所 | Puffed peach and its making process |
| 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 |
| JP4993798B1 (en) * | 2012-02-28 | 2012-08-08 | あぶくま食品株式会社 | Processed peach food and method for producing peach processed food |
| CN104543290A (en) * | 2014-12-24 | 2015-04-29 | 中国农业科学院农产品加工研究所 | Preparation method of crisp peach chips |
| CN106722458A (en) * | 2016-11-30 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology |
| CN108514091A (en) * | 2018-05-07 | 2018-09-11 | 山东赛维绿色科技有限公司 | A kind of preparation method of VF fruit and vegetable crisp chips |
| CN110074313A (en) * | 2019-05-26 | 2019-08-02 | 巢湖学院 | The production method that a kind of persic oil gently fries yellow peach freeze-drying crisp chip |
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