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Spicy pickle chips and preparation method thereof

A technology of sauerkraut and chips, which is applied in the field of spicy pickled cabbage chips and its preparation, which can solve the problems of few deep-processed products of sauerkraut and single flavor of the product, and achieve the effect of alleviating the sour flavor, promoting absorption, and having a spicy and refreshing taste

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 problem that it is difficult to dry and shape sauerkraut, the sourness after drying, and the problem that the product flavor is single and there are few deep-processed sauerkraut products, and provides a spicy sauerkraut chip and a preparation method thereof. Pickled cabbage leaves are used as raw materials. After washing, dipping in sugar, dipping, seasoning, baking and other processes, they are made into sauerkraut crisps. The product is crispy and has a spicy and sour taste. It is a popular appetizer

Method used

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  • Spicy pickle chips and preparation method thereof

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preparation example Construction

[0028] The invention discloses a preparation method of spicy 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...

Embodiment 1

[0042] A preparation method of spicy 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 the baking tray, sprinkle w...

Embodiment 2

[0052] A preparation method of spicy 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 ch...

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Abstract

The invention discloses spicy pickle chips and a preparation method thereof. The method includes: rubbing and cleaning pickles in clean water so that the pickles can be fully desalted; removing and draining the desalted pickles, removing roots and stems, and cutting the roots and steams into thin slices for standby use; preparing sugar water by taking glucose as a raw material, soaking the shapedpickle leaves in the sugar water completely and then taking the pickle leaves out; preparing a colloidal solution by using sodium alginate as a raw material, soaking the pickle leaves in sugar in thesodium alginate completely and then taking out the pickle leaves for standby use; performing preparation to obtain the spicy pickle chips; placing the seasoned pickle leaves in an oven for baking; selecting pickle chips which are complete after baking for packaging into finished products. In the method, the pickle leaves are taken as the raw materials, the pickle chips are prepared through cleaning, sugar soaking, colloidal dipping, seasoning, baking and the like, and the crispy product has spicy sour taste and is a popular appetizer snack.

Description

technical field [0001] The invention belongs to the technical field of food development, and in particular relates to pickled cabbage chips with a spicy taste 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/30A23L27/14A23L33/00
CPCA23L19/20A23L29/30A23L27/14A23L33/00A23V2002/00A23V2200/16A23V2200/15A23V2200/14A23V2200/30A23V2200/3204A23V2200/3262A23V2250/5026A23V2250/61
Inventor 李国斌樊杨万胡敖晓琳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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