Orchid bean conventional craft:
Puffed compound potato chip processing flow:
Puffing rice crust processing flow:
Research and development of roasted and puffed food
1. Research on quality of product in flavor, taste, aroma, etc.
2. Effects of materials and compositions on product quality.
3. Safety analysis of fried food and non-frying puffed technology.
4. Research on processing technology of products, such as oil content, puffed degree, moisture content, etc.
5. Study on application of high technology in puffing food, low temperature frying, microwave puffing technology, extrusion puffing packaging and storage etc.
6. Research on nutritional-enriched and functional compounds in puffing food.
7. Expectation of new extruded food and roasted food, about Chinese chestnut.