chips

The process of fried chips were studied in this paper.

本文主要研究了油炸薯片的制作工艺,包括干燥方法以及油炸工艺进行了改进。

On-line control of concentration of acrylamide inhibitors during processing of fried potato chips;

抑制鲜切油炸薯片中丙烯酰胺产生的在线控制研究

Study on the effecting factors on frying capsicum;

油炸辣椒品质影响因素的研究

The processing of peanut such as roast and fry in the foreign countries were introduced,and peanut hulls was utilized.

介绍国外对花生的加工处理如烘烤和油炸,及对花生壳的利用。

0 mm of section thickness,drying 50-60 min,deepfrying 2.

对影响油炸薯片产品品质的工艺参数进行了研究。

1%),immersing time is 50 minutes,scalding 3 minutes at 100℃,the best drying condition was 40 minutes at 85℃,the best frying condition was 180℃ during 40s.

近年来,油炸马铃薯条受到广大消费者特别是青少年的青睐。

Using Houttugnia Cordata Thunb as materials,the processing of Houttugnia Cordata Thunb fried food and it′s critical control point were studied by frying.

以鱼腥草为原料,采用食品油炸技术,研究了鱼腥草油炸休闲食品的生产工艺及其关键环节的控制。

The dynamic relationship between deep-frying process and quality change of fried food was investigated.

本文主要研究了油炸过程中与油炸食品品质变化的动态关系。

The polar components produced in oil during deep-frying were analyzed and their effects on the quality of the special fried food were discussed.

分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。

Study on the Formation and Influence of Acrylamide in the Chinese Traditional Fried Pastry;

中式传统油炸面食中丙烯酰胺形成及影响因素研究

Processing technique of a snack food-fried silver carp,and its further details of favariate colour and flavour are discussed.

以低值淡水鱼类———鲢鱼为原料 ,探讨了醋酸处理、腌制、油炸、微波灭菌等工艺过程对油炸鲢鱼块方便食品的加工质量的影响 ,以期制作出一种口感优良、色泽优美的油炸方便食

The production process of salt roasted peanut includes removing epidermis,oil fried,adding flavourings and so on.

以花生仁为原料，经脱膜、油炸、调味等一系列工艺精制而成盐酥花生。