1) potato crispy chip
马铃薯脆片
1.
Study on the processing techniques of reshaped potato crispy chips by microwave drying;
再造型马铃薯脆片微波膨化工艺研究
2.
Study on the processing techniques of potato crispy chips by micro-wave drying;
马铃薯脆片微波干燥工艺研究
3.
The effects of the degree of vacuum, micro wave power, freezing treatment and original water content on the quality of the vacuum and micro wave processed potato crispy chips were investigated.
研究了真空度、微波功率、冷冻处理以及不同初始含水量对真空微波加工马铃薯脆片的影响。
2) potato chips
马铃薯片
1.
A study on the parameters of microwave techniques producing low oil content potato chips;
低油马铃薯片工艺参数的研究
2.
Effect of different pretreatments on the infusing rate and sensory Quality of potato chips;
不同预处理对马铃薯片浸渍速率及感官品质的影响
3.
Processing technology of vacuum freeze drying potato chips;
真空冷冻干燥马铃薯片加工工艺
3) potato slices
马铃薯片
1.
Effects of pretreatment, quick-freezing and storaging on potato slices' cell structure and texture;
预处理和速冻贮藏对马铃薯片质构特性的影响
2.
Effects of microwave radiation on acrylamide formation in potato slices
微波对马铃薯片中丙烯酰胺形成的影响
3.
A series of microwave drying tests on potato slices were conducted, the dehydrating characteristic and power consumption characteristic were obtained.
通过对微波干燥马铃薯片的特性研究,得出了在微波干燥条件下马铃薯片的失水及耗电特性。
4) fresh-cut potato slice
马铃薯切片
1.
Orthogonal tests were carried out to study the inhibition of browning of fresh-cut potato slices by differently formulated compound reagents and the best formulation selected out through the determination of browning degree,total phenols content,PPO activity,POD activity and PAL activity was 0.
采用L9(34)正交试验研究不同配方组合的复合护色液对马铃薯切片的防褐变效果,并通过测定复合护色液处理后马铃薯切片的褐变度、总多酚含量、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性和苯丙氨酸解氨酶(PAL)活性,筛选复合护色液的最佳组合配方。
5) Sliced Potato
切片马铃薯
6) potato pips
烤马铃薯片
补充资料：马铃薯香脆片
马铃薯香脆片
1、原料处理：选大小均匀、无病虫害的薯块，用清水洗净，沥干后，去掉表皮，将薯块切成1-2毫米厚的薄片，再投入清水中浸泡，以洗去薯片表面的淀粉，避免变质发霉。
2、水烫：在沸水中将薯片烫至半透明状、熟而不软时，捞出放入凉水中冷却，沥干表面水分后备用。
3、渍制：将八角、花椒、桂皮、小茴香等调料放入布包中水煮30-40分钟，待置凉后加适量的食糖、食盐，把薯片投入其中浸泡2小时左右，捞出后晒干。
4、油炸：先将食用植物油入锅煮沸，再放入干薯片，边炸边翻动，当炸至薯片膨胀且色呈微黄时即可出锅，冷却后包装。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条