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Sauerkraut crisps and preparation method thereof

A technology for pickled cabbage and chips, which is applied to the field of pickled cabbage chips and their preparation, and achieves the effects of improving industrial economic benefits, promoting absorption and having good flavor.

Pending Publication Date: 2019-09-06
四川李记乐宝食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention aims at the problem that sauerkraut is difficult to dry and form and its sourness after drying, and provides a kind of sauerkraut chips and a preparation method thereof. , baked and other processes, made into sauerkraut crisps, the product is crispy, and has the sour taste of sauerkraut, with various flavors, it is an appetizing snack

Method used

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  • Sauerkraut crisps and preparation method thereof

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preparation example Construction

[0028] The invention discloses a preparation method of sauerkraut chips, the process flow of which is shown in figure 1 , including the following steps:

[0029] Step 1. Desalination: Rub and wash the sauerkraut in clean water for 3-5 minutes to fully desalinate the sauerkraut;

[0030] Step 2. Shaping: Take out the desalted sauerkraut and drain, remove the rhizome, cut into thin slices with a size of 10×10cm, and set aside;

[0031] Step 3, sugaring: use glucose as raw material to prepare sugar water with a mass concentration of 25%-30%, take the reshaped sauerkraut leaves and completely soak them in the sugar water for 8-10 seconds, then remove them;

[0032] Step 4, glue-coating: use sodium alginate as a raw material to prepare a glue solution with a mass concentration of 0.3%-0.8%, take out the sauerkraut slices after taking sugar, completely soak in sodium alginate for 8-10 seconds, and take it out for later use;

[0033] Step 5. Seasoning:

[0034] Brush a layer of pe...

Embodiment 1

[0042] A preparation method for sauerkraut chips, comprising the following steps:

[0043] Step 1. Desalination: Rub and wash the sauerkraut in clean water for 3 minutes to fully desalinate the sauerkraut;

[0044] Step 2. Shaping: Take out the desalted sauerkraut and drain, remove the rhizome, cut into thin slices with a size of 10×10cm, and set aside;

[0045] Step 3, adding sugar: using glucose as a raw material to prepare sugar water with a mass concentration of 25%, taking the reshaped sauerkraut leaves and soaking them in the sugar water for 10 seconds, then removing them;

[0046] Step 4, glueing: using sodium alginate as a raw material to prepare a glue solution with a mass concentration of 0.3%, take out the sauerkraut slices after sugaring and soak them in sodium alginate for 10 seconds, then take them out for later use;

[0047] Step 5. Seasoning:

[0048] Brush a layer of peanut oil on both sides of sauerkraut leaves, spread it on a baking tray, sprinkle with whi...

Embodiment 2

[0052] A preparation method for sauerkraut chips, comprising the following steps:

[0053] Step 1. Desalination: Rub and wash the sauerkraut in clean water for 5 minutes to fully desalinate the sauerkraut;

[0054]Step 2. Shaping: Take out the desalted sauerkraut and drain, remove the rhizome, cut into thin slices with a size of 10×10cm, and set aside;

[0055] Step 3, sugaring: use glucose as raw material to prepare sugar water with a mass concentration of 30%, take the reshaped sauerkraut leaves and completely soak them in the sugar water for 8 seconds, then remove them;

[0056] Step 4, glueing: use sodium alginate as a raw material to prepare a glue solution with a mass concentration of 0.8%, take out the sauerkraut slices after sugaring and soak them in sodium alginate for 8 seconds, and then take them out for later use;

[0057] Step 5. Seasoning:

[0058] Brush a layer of peanut oil on both sides of sauerkraut leaves, spread it on a baking tray, sprinkle with white se...

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Abstract

The invention discloses sauerkraut crisps and a preparation method thereof. The method includes the following steps: rubbing and cleaning sauerkraut in clear water to fully desalt the sauerkraut; taking out the desalted sauerkraut, draining, removing the rhizome part, and cutting into slices for later use; preparing sugar water by taking glucose as a raw material, completely soaking the shaped sauerkraut leaves in the sugar water, and then fishing out the sauerkraut leaves; preparing a glue solution by taking sodium alginate as a raw material, completely soaking the sauerkraut slices in the sodium alginate after the sauerkraut is soaked in the sugar water, and then fishing out the sauerkraut slices for later use; preparing the sauerkraut crisps; baking the seasoned sauerkraut leaves in anoven; and selecting the sauerkraut crisps with complete baked products and packaging the finished products. The method takes the sauerkraut leaves as raw materials to prepare the sauerkraut crisps through processes of cleaning, soaking in sugar, gum dipping, seasoning, baking and the like, the products are crisp, have sour taste of sauerkraut, match with multiple flavors, and are an appetizing snack.

Description

technical field [0001] The invention belongs to the technical field of food development, and in particular relates to pickled cabbage chips and a preparation method thereof. Background technique [0002] Sichuan sauerkraut, also known as pickled cabbage. The taste is sour and refreshing, the taste is crisp and fresh, the color is bright, and the aroma is tangy. It has the characteristics of appetizing and refreshing, sobering up and eliminating greasy, suitable for all ages. It is a well-known appetizer in Sichuan. Not only can it go with meals, but it can also be used to make classic dishes such as sauerkraut fish and sauerkraut vermicelli. Sauerkraut is a traditional fermented food that is anaerobically fermented with lactic acid bacteria as the dominant bacteria. It not only retains the rich nutritional value of vegetables, but also obtains some functional microorganisms through fermentation. characteristics of microorganisms. The history of Chinese people making sauer...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L29/30A23L5/10A23L33/00
CPCA23L19/20A23L29/30A23L5/10A23L33/00A23V2002/00A23V2200/16A23V2250/5026A23V2250/61A23V2200/15A23V2200/3204A23V2200/30A23V2200/3262
Inventor 李国斌敖晓琳万胡樊杨徐飞晏俊玲夏金川刘书亮詹军陈安均
Owner 四川李记乐宝食品有限公司
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