CN106722458A - A kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology - Google Patents
A kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology Download PDFInfo
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- CN106722458A CN106722458A CN201611074498.1A CN201611074498A CN106722458A CN 106722458 A CN106722458 A CN 106722458A CN 201611074498 A CN201611074498 A CN 201611074498A CN 106722458 A CN106722458 A CN 106722458A
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 76
- 235000021028 berry Nutrition 0.000 title claims abstract description 47
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000298715 Actinidia chinensis Species 0.000 title abstract 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 19
- 238000005470 impregnation Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000298697 Actinidia deliciosa Species 0.000 claims description 69
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 238000002803 maceration Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 229910052757 nitrogen Inorganic materials 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 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 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 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 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000011592 zinc chloride Substances 0.000 claims description 4
- 241000282553 Macaca Species 0.000 claims 1
- 239000005913 Maltodextrin Substances 0.000 claims 1
- 229920002774 Maltodextrin Polymers 0.000 claims 1
- 229940035034 maltodextrin Drugs 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 238000003672 processing method Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 3
- 241000219068 Actinidia Species 0.000 description 2
- 241000282693 Cercopithecidae Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 244000298800 Actinidia arguta Species 0.000 description 1
- 235000016416 Actinidia arguta Nutrition 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention provides a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology, with fresh Kiwi berry as raw material, successively peeling, section, color protection, blanching, vacuum impregnation and it is quick-frozen etc. pre-process after, Kiwi berry crisp chip is then prepared using vacuum low-temperature frying technology.To solve, Kiwi berry is apt to deteriorate to rot, and the Kiwi berry nutritious loss after the processing of existing processing method is big, it is impossible to farthest retain the problem of the vitamins and other nutritious components being rich in.The invention belongs to food processing field.
Description
Technical field
The present invention relates to a kind of fried processing technology of Kiwi berry crisp chip, belong to food processing field.
Background technology
Kiwi berry, also known as Chinese grooseberry, fox peach, Chinese gooseberry etc., Britain is referred to as " Chinese dayberry ", and the U.S. is referred to as " Chinese vinegar
Chestnut ", Japan are referred to as " bower actinidia root or leaf ", New Zealand and are referred to as " base dimension fruit ".Kiwi berry be one kind be of high nutritive value, it is feature-rich comprehensively
Fruit, while also there is medicinal health function, it is deep to be liked by consumers in general.Rich in sugar, protein, dimension life in kiwifruit fruit
Element, trace element and mineral matter, the particularly micronutrient levels such as its Vc and Mg are high, are described as " king of fruit " by people.
The berry of Actinidia thin skin succulence, and to ethylene-sensitive, harvest time and on the occasion of high temperature season, after fruit is adopted
Easily become soft rot, have a strong impact on the development of Kiwi berry planting industry, be that this need to seek a kind of more effectively rational processing method,
To avoid, Kiwi berry is rotten to rot, and substantially retains its nutrition.
The content of the invention
It is an object of the invention to：A kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology is provided, to solve Kiwi berry
It is apt to deteriorate to rot, and the Kiwi berry nutritious loss after the processing of existing processing method is big, it is impossible to farthest retain what is be rich in
The problem of vitamins and other nutritious components.
To solve the above problems, there is provided a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology, it is with fresh Kiwi berry
Raw material, successively after peeling, section, color protection, blanching, vacuum impregnation and the pretreatment such as quick-frozen, then using vacuum low-temperature frying skill
Art prepares Kiwi berry crisp chip.It is comprised the following steps that：
(1) pretreatment of raw material：Fresh Kiwi berry is removed the peel, is put into standby in clear water.
(2) cut into slices：By the Kiwi berry after peeling, sheet is cut into, 3~8mm of its thickness.
(3) color protection：In the kiwifruit piece immersion colour protecting liquid that will be cut, 10~30min is soaked.
(4) blanching：Take out the kiwifruit piece in colour protecting liquid, 2~6min. of blanching in 60~90 DEG C of water
(5) vacuum impregnation：By the kiwifruit piece after blanching, in immersion maceration extract, the amount and maceration extract of kiwifruit piece are put into
The ratio between i.e. solid-to-liquid ratio (g/mL) be 1:1~1:6, regulation vacuum is 0.06~0.09MPa, 0.5~2h of vacuum impregnation.
(6) it is quick-frozen：The kiwifruit piece in maceration extract is taken out, is placed in -20~-40 DEG C of environment, freeze 3~6h.
(7) vacuum frying：Kiwifruit piece after will be quick-frozen, is put into fry basket, and frying temperature is 75~115 DEG C, vacuum
It is 0.07~0.09MPa to spend, 15~30min of deep-fat frying time.
(8) de-oiling：After fried end, de-oiling is carried out.Adjustment rotating speed is 500~1500r/min, 2~7min of de-oiling.
(9) nitrogen-filled packaging：Kiwi berry crisp chip after de-oiling is cooled to room temperature, then inflated with nitrogen packaging.
Fried food with its distinctive taste and flavor, like by deep consumption.But with the development in epoch, people disappear
Take the transformation of idea, food-safe with healthy requirement more and more higher, vacuum low-temperature frying technology is arisen at the historic moment.Vacuum state
Under, the boiling point reduction of oil, oxygen content is few in system, and fried processing is carried out in this environment, can avoid high temperature, oxidation
Influence to food quality, it is possible to reduce polymerization deterioration, the food of grease brown stain, loss of nutritional ingredient in itself etc..Due to
Cryogenic vacuum treatment so that the vitamins and other nutritious components being rich in fruit are able to farthest retain, but also well
Maintain fruit color in itself and taste.The food of vacuum low-temperature frying, with its natural color and luster, crisp mouthfeel, fusion
Pure natural, high nutrition, low in calories, high microsteping, low fat, rich in vitamin and the advantages of mineral matter, as green health food
It is deep to be liked by consumers in general.
Compared with prior art, the present invention is seasoned using vacuum impregnation so that Kiwi berry crisp chip is sour-sweet moderate good to eat,
Kiwifruit piece after vacuum impregnation is carried out into fast frozen, it is ensured that the complete and shape of kiwifruit piece shape does not almost change
Become.By the kiwifruit piece after fast frozen, fried under cryogenic vacuum state, temperature is low and oxygen content is few in system so that Mi
Nutrition in monkey peach crisp chip is able to farthest retain, and is not likely to produce the polymerization and oxidation of grease, and obtained Mi
Monkey peach crisp chip oil content is low, is a kind of leisure food of health green, has preferably competition in Kiwi berry similar-type products
Advantage, can effectively increase the economic value added of Kiwi berry.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, will make further detailed to the present invention below
Description,
Embodiment 1：
1. pretreatment of raw material：Fresh Kiwi berry is removed the peel, is put into standby in common drinking water.
2. cut into slices：By the Kiwi berry after peeling, sheet is cut into, its thickness 4mm.
3. color protection：The kiwifruit piece that will be cut immerses formula：0.35% citric acid, 0.3%CaCl2, 0.15%ZnCl2
In the colour protecting liquid of 0.1%Vc, balance of water is more than weight/mass percentage composition, soaks 15min.
4. blanching：Take out the kiwifruit piece in colour protecting liquid, the blanching 3min. in 80 DEG C of water
5. vacuum impregnation：It is by the kiwifruit piece after blanching, immersion formula：15% sucrose, 20% maltose, 12% malt
In the maceration extract of dextrin, balance of water is more than weight/mass percentage composition, puts into the ratio between amount and maceration extract of kiwifruit piece i.e. solid-liquid
It is 1 than (g/mL):2, regulation vacuum is 0.08MPa, vacuum impregnation 1h.
6. quick-frozen：The kiwifruit piece in maceration extract is taken out, is placed in -30 DEG C of environment, freeze 4h.
7. vacuum frying：Kiwifruit piece after will be quick-frozen, is put into fry basket, and frying temperature is 85 DEG C, and vacuum is
0.09MPa, deep-fat frying time 20min.
8. de-oiling：After fried end, de-oiling is carried out.Adjustment rotating speed is 800r/min, de-oiling 5min.
9. nitrogen-filled packaging：Kiwi berry crisp chip after de-oiling is cooled to room temperature, then inflated with nitrogen packaging.
Embodiment 2：
1. pretreatment of raw material：Fresh Kiwi berry is removed the peel, is put into standby in common drinking water.
2. cut into slices：By the Kiwi berry after peeling, sheet is cut into, its thickness 5mm.
3. color protection：The kiwifruit piece that will be cut immerses formula：0.30% citric acid, 0.25%CaCl2, 0.10%ZnCl2
In the colour protecting liquid of 0.15%Vc, balance of water is more than weight/mass percentage composition, soaks 20min.
4. blanching：Take out the kiwifruit piece in colour protecting liquid, the blanching 2min. in 90 DEG C of water
5. vacuum impregnation：It is by the kiwifruit piece after blanching, immersion formula：12% sucrose, 15% maltose, 15% malt
In the maceration extract of dextrin, balance of water is more than weight/mass percentage composition, puts into the ratio between amount and maceration extract of kiwifruit piece i.e. solid-liquid
It is 1 than (g/mL):3, regulation vacuum is 0.08MPa, vacuum impregnation 1.5h.
6. quick-frozen：The kiwifruit piece in maceration extract is taken out, is placed in -40 DEG C of environment, freeze 3h.
7. vacuum frying：Kiwifruit piece after will be quick-frozen, is put into fry basket, and frying temperature is 80 DEG C, and vacuum is
0.085MPa, deep-fat frying time 15min.
8. de-oiling：After fried end, de-oiling is carried out.Adjustment rotating speed is 1000r/min, de-oiling 4min.
9. nitrogen-filled packaging：Kiwi berry crisp chip after de-oiling is cooled to room temperature, then inflated with nitrogen packaging.
Embodiment 3：
1. pretreatment of raw material：Fresh Kiwi berry is removed the peel, is put into standby in common drinking water.
2. cut into slices：By the Kiwi berry after peeling, sheet is cut into, its thickness 6mm.
3. color protection：The kiwifruit piece that will be cut immerses formula：0.35% citric acid, 0.25%CaCl2, 0.10%ZnCl2
In the colour protecting liquid of 0.15%Vc, balance of water is more than weight/mass percentage composition, soaks 15min.
4. blanching：Take out the kiwifruit piece in colour protecting liquid, the blanching 5min. in 75 DEG C of water
5. vacuum impregnation：It is by the kiwifruit piece after blanching, immersion formula：8% sucrose, 10% maltose, 15% malt
In the maceration extract of dextrin, balance of water is more than weight/mass percentage composition, puts into the ratio between amount and maceration extract of kiwifruit piece i.e. solid-liquid
It is 1 than (g/mL):4, regulation vacuum is 0.08MPa, vacuum impregnation 1h.
6. quick-frozen：The kiwifruit piece in maceration extract is taken out, is placed in -25 DEG C of environment, freeze 6h.
7. vacuum frying：Kiwifruit piece after will be quick-frozen, is put into fry basket, and frying temperature is 90 DEG C, and vacuum is
0.08MPa, deep-fat frying time 20min.
8. de-oiling：After fried end, de-oiling is carried out.Adjustment rotating speed is 1400r/min, de-oiling 2min.
9. nitrogen-filled packaging：Kiwi berry crisp chip after de-oiling is cooled to room temperature, then inflated with nitrogen packaging.
Claims (10)
1. a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology, it is characterised in that comprise the following steps：
(1) pretreatment of raw material：Fresh Kiwi berry is removed the peel, is put into standby in clear water；
(2) cut into slices：By the Kiwi berry after peeling, sheet is cut into, 3~8mm of its thickness；
(3) blanching：Take out the kiwifruit piece in colour protecting liquid, 2~6min of blanching in 60~90 DEG C of water；
(4) vacuum impregnation：By the kiwifruit piece after blanching, in immersion maceration extract, the ratio between amount and maceration extract of kiwifruit piece are put into
I.e. solid-to-liquid ratio is 1:1~1:6, g/mL, regulation vacuum is 0.06~0.09MPa, 0.5~2h of vacuum impregnation；
(5) it is quick-frozen：The kiwifruit piece in maceration extract is taken out, is placed in -20~-40 DEG C of environment, freeze 3~6h；
(6) vacuum frying：Kiwifruit piece after will be quick-frozen, is put into fry basket, and frying temperature is 75~115 DEG C, and vacuum is
0.07~0.09MPa, 15~30min of deep-fat frying time；
(7) de-oiling：After fried end, de-oiling is carried out.Adjustment rotating speed is 500~1500r/min, 2~7min of de-oiling.
2. a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology according to claim 1, it is characterised in that：Also include shield
Color step, will be sliced after macaque piece immersion colour protecting liquid in, soak 10~30min.
3. a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology according to claim 2, it is characterised in that：The color protection
In step, the formula of colour protecting liquid is：0.35% citric acid, 0.3%CaCl2, 0.15%ZnCl2And 0.1%Vc, balance of water, with
Upper is weight/mass percentage composition.
4. a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology according to claim 1, it is characterised in that：After de-oiling
Kiwi berry crisp chip be cooled to room temperature, then inflated with nitrogen packaging.
5. a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology according to claim 1, it is characterised in that：Step (3)
In, blanching temperature is 80 DEG C, and the blanching time is 3min.
6. a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology according to claim 1, it is characterised in that：Step (4)
In, during vacuum impregnation, it is 1 to put into the ratio between amount and maceration extract of kiwifruit piece i.e. solid-to-liquid ratio:2, g/mL, adjusting vacuum is
0.08MPa, vacuum impregnation 1h.
7. a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology according to claim 1, it is characterised in that：Step (4)
In, the formula of vacuum impregnation liquid is：15% sucrose, 20% maltose, 12% maltodextrin, balance of water, the above is quality hundred
Divide content.
8. a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology according to claim 1, it is characterised in that：Step (5)
In, during fast frozen, during temperature is -35 DEG C of environment, freeze 4h.
9. a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology according to claim 1, it is characterised in that：Step (6)
In, during vacuum frying, frying temperature is 85 DEG C, and vacuum is 0.09MPa, deep-fat frying time 20min.
10. a kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology according to claim 1, it is characterised in that：Step (7)
In, during deoiling treatment, adjustment rotating speed is 800r/min, de-oiling 5min.
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (10)
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| CN107318960A (en) * | 2017-08-14 | 2017-11-07 | 韩山师范学院 | A kind of dry processing method of fruit slice |
| CN107568659A (en) * | 2017-09-12 | 2018-01-12 | 武汉轻工大学 | A kind of instant water chestnut leisure food and its processing method |
| CN107616487A (en) * | 2017-10-13 | 2018-01-23 | 山东省农业科学院农产品研究所 | A kind of preparation method of vacuum low-temperature frying pleurotus eryngii crisp chip |
| CN108030019A (en) * | 2017-12-29 | 2018-05-15 | 西华大学 | A kind of skin-care and beautifying strawberry crisps and preparation method thereof |
| CN108634083A (en) * | 2018-05-16 | 2018-10-12 | 沈阳农业大学 | A kind of preparation method of tara vine crisp chip |
| CN109362873A (en) * | 2018-10-17 | 2019-02-22 | 李韵婷 | Apple dewatering |
| CN110150602A (en) * | 2019-07-08 | 2019-08-23 | 贵州省生物技术研究所 | A kind of low-fat potato chips and preparation method thereof |
| CN110692974A (en) * | 2019-11-13 | 2020-01-17 | 湖北文理学院 | A kind of preparation method of yam chips |
| CN111670991A (en) * | 2020-06-29 | 2020-09-18 | 陕西聚英农产品开发有限公司 | Production method of crisp kiwi fruit chips |
| CN114403279A (en) * | 2022-02-25 | 2022-04-29 | 皖西学院 | Preparation method of peach crisp chips and impregnation liquid used by same |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107318960A (en) * | 2017-08-14 | 2017-11-07 | 韩山师范学院 | A kind of dry processing method of fruit slice |
| CN107568659A (en) * | 2017-09-12 | 2018-01-12 | 武汉轻工大学 | A kind of instant water chestnut leisure food and its processing method |
| CN107616487A (en) * | 2017-10-13 | 2018-01-23 | 山东省农业科学院农产品研究所 | A kind of preparation method of vacuum low-temperature frying pleurotus eryngii crisp chip |
| CN108030019A (en) * | 2017-12-29 | 2018-05-15 | 西华大学 | A kind of skin-care and beautifying strawberry crisps and preparation method thereof |
| CN108634083A (en) * | 2018-05-16 | 2018-10-12 | 沈阳农业大学 | A kind of preparation method of tara vine crisp chip |
| CN109362873A (en) * | 2018-10-17 | 2019-02-22 | 李韵婷 | Apple dewatering |
| CN110150602A (en) * | 2019-07-08 | 2019-08-23 | 贵州省生物技术研究所 | A kind of low-fat potato chips and preparation method thereof |
| CN110692974A (en) * | 2019-11-13 | 2020-01-17 | 湖北文理学院 | A kind of preparation method of yam chips |
| CN111670991A (en) * | 2020-06-29 | 2020-09-18 | 陕西聚英农产品开发有限公司 | Production method of crisp kiwi fruit chips |
| CN114403279A (en) * | 2022-02-25 | 2022-04-29 | 皖西学院 | Preparation method of peach crisp chips and impregnation liquid used by same |
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