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Preparation method of non-fried roasted pickled Chinese cabbage crisp chips

A non-fried and sauerkraut technology, which is applied in the field of preparation of non-fried grilled sauerkraut crisps, can solve the problems of waste of resources, low added value, and low degree of comprehensive utilization, so as to meet diversified needs, promote value-added efficiency, Increase the effect of marketing sales

Pending Publication Date: 2022-04-08
LIAONING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems are: 1. Lack of special raw material varieties for sauerkraut production, and the quality of sauerkraut products is unstable
4. The degree of comprehensive utilization is low. In factory production, only a small part of cabbage gangs and leaves and sauerkraut gangs and leaves are used, and most of them are thrown away in the form of garbage, resulting in a great waste of resources and environmental pollution.
[0004] The traditional fried sauerkraut processing procedure is complicated, the safety factor is low, the cost is high, and the time is long; the product structure is single and the added value is low

Method used

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  • Preparation method of non-fried roasted pickled Chinese cabbage crisp chips
  • Preparation method of non-fried roasted pickled Chinese cabbage crisp chips
  • Preparation method of non-fried roasted pickled Chinese cabbage crisp chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A No-Fry Baked Sauerkraut Crisp:

[0033] (1) Deacidification: hang 1000g of better quality, bright color, non-rotten sauerkraut sauerkraut in a rotary cleaning and desalination machine, and spray and clean it with a high pressure 200MPa for 60min under the condition of 10r / min; cut the sauerkraut after cleaning Cut into 2-3mm uniform sauerkraut shreds, then place the sauerkraut shreds in the washing machine for air bubble cleaning, remove and drain, and set aside;

[0034] (2) Seasoning and marinating:

[0035] 1) Prepare pork seasoning paste: preheat the reaction vessel to 100°C, add 30ml of soybean oil, 10g of sucrose, and 4g of caramel coloring to raise the temperature to 110°C, then add 1000g of pork fat into the reaction vessel and heat until the surface becomes caramelized, add Water 2500g, papain 2g, D-erythorbic acid 0.6g, raise the temperature to 130°C and heat for 120min, then lower the temperature to 45°C, add starch 3g, agar 6.5-8g, sodium chloride 2-3g in...

Embodiment 2

[0043] A No-Fry Baked Sauerkraut Crisp:

[0044] (1) Deacidification: Deacidification: hang the sauerkraut in a rotary cleaning and desalting machine, and spray and wash it with a high pressure 200MPa for 30min under the condition of 10r / min; cut the sauerkraut after cleaning into 2-3mm sauerkraut filaments. Carry out air bubble cleaning in the washing machine for 30 minutes, remove and drain, and set aside;

[0045] (2) Sauerkraut seasoning:

[0046] 1) Prepare pork seasoning paste: Preheat the reaction vessel to 100°C, add 50ml of soybean oil, 10g of sucrose, and 4g of caramel coloring to raise the temperature to 120°C, then add 1,000g of pork fat into the reaction vessel and heat until the surface becomes caramelized, add Water 2500g, papain 2g, D-erythorbic acid 0.6g, raise the temperature to 150°C and heat for 120min, then lower the temperature to 55°C, add starch 3g, agar 6.5-8g, sodium chloride 3g, corn Sodium Amino Acid 1.5g, Meat Essence 5g, Red Yeast Rice 3.5g, Min...

Embodiment 3

[0053] Embodiment 3, the difference between this embodiment and Embodiment 1 is that

[0054] In the processing of step (3), choose to use an air fryer and bake at 180° C. for 10 minutes.

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Abstract

The invention discloses a preparation method of non-fried roasted pickled Chinese cabbage crisp chips. The preparation method comprises the following steps: deacidification, seasoning and pickling, primary roasting, pressing and oil absorption, tabletting and roasting, and cutting and packaging. According to the barbecue-flavor and sugar-vinegar-flavor pickled Chinese cabbage processing instant product developed by the invention, the pickled Chinese cabbage product is subjected to whole-process control, the value increase and efficiency increase of the pickled Chinese cabbage are promoted through deep processing, the market sales is increased, and certain economic benefits are achieved. According to the new-flavor pickled Chinese cabbage processing instant product developed by the invention, the raw materials are fully utilized to a great extent, the resource waste and the adverse influence on the environment are reduced, the cost is saved, and the resource waste and the environmental pollution are greatly reduced.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural by-products, in particular to a preparation method of non-fried roasted sauerkraut chips. Background technique [0002] Sauerkraut is a representative food that reflects the characteristics of Northeast regional food culture. It is made from Chinese cabbage or cabbage by natural fermentation or artificial inoculation of lactic acid bacteria. It has the characteristics of sour, fragrant and crisp. Industrial production. Sauerkraut not only has a strong taste and unique flavor, but also contains rich vitamins, plant enzymes, lactic acid, dietary fiber, trace elements and other nutrients, which can increase appetite, promote digestion and various regulation functions. [0003] Most sauerkraut products on the market are packaged or sold in bulk in the form of primary products such as sauerkraut shreds, sauerkraut stems, sauerkraut fillings, etc., with few types and few deep-pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/20A23L5/10A23L27/00
Inventor 王琛韩艳秋张锐李潇李莉峰高雅张晓黎吴兴壮
Owner LIAONING ACAD OF AGRI SCI
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