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Sauerkraut crisps with barbecue taste and preparation method of crisps

The technology of pickled cabbage and chips is applied to the field of barbecue-flavored pickled cabbage chips and the preparation thereof, which can solve the problems of few sauerkraut deep-processed products and single product flavor, and achieve the effects of alleviating the sour flavor, promoting absorption and making the product crispy.

Inactive 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 problems of difficulty in drying and shaping in the processing of sauerkraut, the sourness after drying, and the technical problems that the product has a single flavor and few deep-processed sauerkraut products, and provides a kind of barbecue-flavored sauerkraut chips and a preparation method thereof. Pickled cabbage leaves are used as raw materials to make sauerkraut crisps through cleaning, dipping in sugar, dipping, seasoning, baking and other processes. The product is crispy and has the sour aroma and barbecue flavor of sauerkraut. It is a popular appetizer snack

Method used

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  • Sauerkraut crisps with barbecue taste and preparation method of crisps

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preparation example Construction

[0028] The invention discloses a method for preparing barbecue-taste sauerkraut crisps. For the process flow, see 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...

Embodiment 1

[0042] A method for preparing barbecue-taste sauerkraut crisps, 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, spr...

Embodiment 2

[0052] A method for preparing barbecue-taste sauerkraut crisps, 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 the baking tray, sprin...

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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 slices in the sugar water, and then fishing out the sauerkraut slices; preparing a glue solution by taking sodium alginate as a raw material, completely soaking the pickled sauerkraut slices after the slices are soaked in the sugar water in the sodium alginate, and then fishing out the sauerkraut slices for later use; preparing the sauerkraut crisps with barbecue taste; baking the seasonedsauerkraut slices in an oven; and selecting the sauerkraut crisps with complete baked products and packaging the finished products. The method takes sauerkraut leaves as raw materials to prepare thesauerkraut crisps with barbecue taste through processes of cleaning, sugar dipping, gum dipping, seasoning, baking and the like, the products are crisp, and simultaneously have sour flavor and barbecue flavor taste of the sauerkraut, and thus the sauerkraut is a popular appetizing snack.

Description

technical field [0001] The invention belongs to the technical field of food development, and in particular relates to barbecue-flavored sauerkraut 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/30A23L27/14A23L33/00
CPCA23L19/20A23L29/30A23L27/14A23L33/00A23V2002/00A23V2200/16A23V2200/15A23V2200/3204A23V2200/3262A23V2200/30A23V2250/5026A23V2250/61
Inventor 李国斌晏俊玲万胡敖晓琳徐飞樊杨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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