CN110200242A - A kind of sauerkraut crisp chip and preparation method thereof - Google Patents
A kind of sauerkraut crisp chip and preparation method thereof Download PDFInfo
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- CN110200242A CN110200242A CN201910630605.1A CN201910630605A CN110200242A CN 110200242 A CN110200242 A CN 110200242A CN 201910630605 A CN201910630605 A CN 201910630605A CN 110200242 A CN110200242 A CN 110200242A
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- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 149
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 238000010612 desalination reaction Methods 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 239000003292 glue Substances 0.000 claims abstract description 23
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000010411 cooking Methods 0.000 claims abstract description 22
- 239000000661 sodium alginate Substances 0.000 claims abstract description 22
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 22
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 22
- 239000006188 syrup Substances 0.000 claims abstract description 22
- 235000020357 syrup Nutrition 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
- 238000009736 wetting Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019483 Peanut oil Nutrition 0.000 claims description 13
- 239000000312 peanut oil Substances 0.000 claims description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 9
- 230000002000 scavenging effect Effects 0.000 claims description 2
- 230000001680 brushing effect Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000005470 impregnation Methods 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 150000004781 alginic acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000021574 pickled cabbage Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of sauerkraut crisp chips and preparation method thereof, method includes the following steps: sauerkraut to be rubbed to cleaning in clear water, make the abundant desalination of sauerkraut；It pulls the sauerkraut after desalination out draining, removes rhizome part, thinly slice, it is spare；Syrup is prepared by raw material of glucose, then the sauerkraut blade complete wetting after being rounded shape is pulled out in syrup；Glue is prepared by raw material of sodium alginate, then the sauerkraut piece complete wetting after taking sugar is pulled out in sodium alginate, spare；Sauerkraut crisp chip is prepared；Seasoned sauerkraut blade is entered into oven cooking cycle；Select the complete sauerkraut crisp chip packed products of condition after being baked.This method is using sauerkraut leaf as raw material, and by cleaning, leaching sugar, impregnation is seasoned, and the techniques such as baking, production becomes sauerkraut crisp chip, and product is crisp, and the sour mouthfeel with sauerkraut, cooperates various flavors, is a appetizer.
Description
Technical field
The invention belongs to food development technical fields, specifically, being related to a kind of sauerkraut crisp chip and preparation method thereof.
Background technique
Sichuan sauerkraut is called bubble sauerkraut.Taste acid is refreshing, and mouthfeel is crisp, and bright, fragrance assails the nostrils, and has stimulating the appetite and refreshing,
It sobers up eliminating greasiness, the suitable feature of the old and the young, is a kind of widely known appetizer in Sichuan.It can not only go with rice or bread, it can also be used to production acid
The classics dish such as dish fish, Sautéed Pickled Cabbage and Vermicelli.Sauerkraut is a kind of traditional fermented food for carrying out anaerobic fermentation for dominant bacteria by lactic acid bacteria,
Both vegetables itself nutritive value abundant had been remained, has obtained part functionalities microorganism further through fermentation, tender with fresh delicious and crisp,
Appetizing solution is greasy, adjusts the features such as enteric microorganism.Our people can be traced using the history of fermentation method production sauerkraut to the Zhou Dynasty.North
Wei's Jia Sixie describes the method with the pickling sauerkraut such as Chinese cabbage in detail in Important Arts for the People's Welfare.The sauerkraut of southwest is with Sichuan acid
Dish is the most famous, and what its manufacture craft of manufacture craft was particular about is the brewed of " old salt solution ".So far, the year of China's sauerkraut needs
The amount of asking is up to 2,000,000 tons, and demand is in rising trend, the production method of China's sauerkraut also by the spontaneous fermentation of family workshop by
Gradually it is changed into the manual fermentation of industry, solves that traditional zymotic fermentation period is long, quality is very different and production process
The middle safety issue for generating such as nitrite, biogenic amine poisonous and harmful substance.But it still faces sauerkraut is convenient for production at present
Many problems, if production scale is small, the degree of automation is low, product special flavour is single, sauerkraut deep processing is few, it is difficult to meet vast consumption
Demand of the masses to market.
Summary of the invention
In view of this, the present invention is difficult to the sour and astringent problem after drying and moulding and its drying for sauerkraut, one is provided
Kind sauerkraut crisp chip and preparation method thereof, this method pass through cleaning, leaching sugar using sauerkraut leaf as raw material, and impregnation seasons, be baked etc.
Technique, production become sauerkraut crisp chip, and product is crisp, and the sour mouthfeel with sauerkraut, cooperate various flavors, are that a appetizing is small
It eats.
In order to solve the above-mentioned technical problem, the invention discloses a kind of preparation methods of sauerkraut crisp chip, comprising the following steps:
Sauerkraut: being rubbed cleaning by step 1, desalination in clear water, makes the abundant desalination of sauerkraut；
Step 2, shaping: pulling the sauerkraut after desalination out draining, remove rhizome part, thinly slice, spare；
It is step 3, excessively sugared: prepare syrup by raw material of glucose, the sauerkraut blade complete wetting after being rounded shape in syrup,
Then it pulls out；
Step 4 crosses glue: preparing glue by raw material of sodium alginate, the sauerkraut piece complete wetting after taking sugar is in alginic acid
In sodium, then pull out, it is spare；
Step 5, seasoning: original flavor sauerkraut crisp chip is prepared；
Step 6, baking: seasoned sauerkraut blade is entered into oven cooking cycle；
Step 7, packaging: the complete sauerkraut crisp chip packed products of condition after baking are selected.
Optionally, the scavenging period in the step 1 is 3-5 minutes.
Optionally, the specification of the thin slice in the step 2 is 10 × 10cm.
Optionally, the mass concentration of the syrup in the step 3 is 25%-30%, and infiltrating time is 8-10 seconds.
Optionally, the mass concentration of the glue in the step 4 is 0.3%-0.8%, and infiltrating time is 8-10 seconds.
Further, the original flavor sauerkraut crisp chip in the step 5 is prepared by the following method to obtain: on sauerkraut blade two sides
One layer of peanut oil is brushed, is paved in baking tray, white sesameseed is sprinkled, white sesameseed dosage is 0.30-0.46g/100cm2, obtain original flavor acid
Dish crisp chip.
Optionally, the baking condition in the step 6 are as follows: 110 DEG C of excessive internal heat temperature, lower 100 DEG C of temperature of fire, cooking time 15
Minute, it was during which stirred every 3 minutes primary.
The invention also discloses a kind of sauerkraut crisp chips being prepared by above-mentioned preparation method.
Compared with prior art, the present invention can be obtained including following technical effect:
1) present invention uses the sauerkraut through lactobacillus-fermented for raw material, and instant sauerkraut crisp chip is obtained after a series of processing,
It is crisp tasty and refreshing, sour appetizing.
2) present invention directly spends the step of glue by sauerkraut blade, can get complete strong crisp chip after baking, and retain
Sauerkraut own form.
3) present invention after the operation of glue can effectively facilitate absorption of the sauerkraut for sugar by first sugar excessively, after baking compared with
Sugar is spread on sauerkraut surface, and taste is better, the sour and astringent flavor after capable of more alleviating sauerkraut baking.
4) present invention develops the local delicacies of characteristic, enriches market by the deep processing using sauerkraut leaf as raw material
The type of upper sauerkraut product, meets the needs of numerous consuming public are to market, while industrial economy benefit is greatly improved.
Certainly, it implements any of the products of the present invention it is not absolutely required to while reaching all the above technical effect.
Detailed description of the invention
The drawings described herein are used to provide a further understanding of the present invention, constitutes a part of the invention, this hair
Bright illustrative embodiments and their description are used to explain the present invention, and are not constituted improper limitations of the present invention.In the accompanying drawings:
Fig. 1 is the process flow chart of the preparation method of sauerkraut crisp chip of the present invention.
Specific embodiment
Carry out the embodiment that the present invention will be described in detail below in conjunction with embodiment, whereby to the present invention how application technology hand
Section solves technical problem and reaches the realization process of technical effect to fully understand and implement.
The invention discloses a kind of preparation method of sauerkraut crisp chip, Fig. 1 is shown in process flow, comprising the following steps:
Step 1, desalination: sauerkraut is rubbed to cleaning 3-5 minutes in clear water, makes the abundant desalination of sauerkraut；
Step 2, shaping: pulling the sauerkraut after desalination out draining, remove rhizome part, and being cut into size is the thin of 10 × 10cm
Piece, it is spare；
It is step 3, excessively sugared: sauerkraut of the mass concentration for the syrup of 25%-30%, after being rounded shape is prepared by raw material of glucose
Blade complete wetting is pulled out after 8-10 seconds in syrup；
Step 4 crosses glue: mass concentration is prepared by raw material of sodium alginate for the glue of 0.3%-0.8%, after taking sugar
Sauerkraut piece complete wetting is pulled out after 8-10 seconds in sodium alginate, spare；
Step 5, seasoning:
One layer of peanut oil is brushed on sauerkraut blade two sides, is paved in baking tray, white sesameseed is sprinkled, white sesameseed dosage is 0.30-
0.46g/100cm2, i.e., every 100cm2The white sesameseed dosage of sauerkraut leaf area is 0.30-0.46g, obtains original flavor sauerkraut crisp chip；
Step 6, baking: entering oven cooking cycle for seasoned sauerkraut blade, get angry 110 DEG C, and lower fiery 100 DEG C, cooking time
It 15 minutes, was during which stirred every 3 minutes primary；
Step 7, packaging: the complete sauerkraut crisp chip packed products of condition after baking are selected.
Sauerkraut mainly passes through the microorganisms such as lactic acid bacteria and ferments, fermented pickled Chinese cabbage both remained the original nutrition of vegetables at
Divide such as vitamin, amino acid, obtain part functionalities microorganism further through fermentation, and because sauerkraut contains probiotic lactobacillus,
Sauerkraut also adjustable enteric microorganism, reduce cholesterol, additionally it is possible to promote absorption of the human body to mineral elements such as iron.By sauerkraut
It is baked into crisp chip and makes its instant edible, enrich the type of sauerkraut product in the market, provide more choices for consumer.
In preparation method, glucose solution can neutralize acidity, dilute the salinity in sauerkraut, keep product special flavour more preferably suitable
Mouthful.The mass concentration range of glucose solution is 20%-30%, and sugared concentration is too low, is unable to reach the effect for neutralizing acidity and salinity
Fruit；Caramelization then easily occurs in cooking process for sugared excessive concentration, influences product sensory and flavor.
Sodium alginate can assign sauerkraut crisp chip strong shape, make product be easier to modify, finished product is more aesthetically pleasing.Alginic acid
The mass concentration range of sodium is 0.3%-0.8%, and sodium alginate concentration is too low, does not have the effect of plasticity, and crisp chip will appear wrinkle
Contracting；Sodium alginate concentration is excessively high, is not easy to dry, and need to extend cooking time, cost is caused to increase.
Peanut oil can form unique flavor with sauerkraut in cooking process.Peanut oil only need to be in the thin brush in sauerkraut blade two sides
One layer, peanut oil dosage is excessively few then easily burned, and appearance is black, influences product sensory；The excessive then Yi Fasheng of peanut oil dosage
Oxidation, and product is easier to ease back, and loses crispy texture.
Embodiment 1
A kind of preparation method of sauerkraut crisp chip, comprising the following steps:
Step 1, desalination: sauerkraut is rubbed to cleaning 3 minutes in clear water, makes the abundant desalination of sauerkraut；
Step 2, shaping: pulling the sauerkraut after desalination out draining, remove rhizome part, and being cut into size is the thin of 10 × 10cm
Piece, it is spare；
It is step 3, excessively sugared: the syrup that mass concentration is 25% to be prepared by raw material of glucose, the sauerkraut blade after being rounded shape
Complete wetting is pulled out after 10 seconds in syrup；
Step 4 crosses glue: the glue that mass concentration is 0.3%, the sauerkraut piece after taking sugar are prepared by raw material of sodium alginate
Complete wetting is pulled out after 10 seconds in sodium alginate, spare；
Step 5, seasoning:
One layer of peanut oil is brushed on sauerkraut blade two sides, is paved in baking tray, white sesameseed is sprinkled, white sesameseed dosage is 0.30g/
100cm2, i.e., every 100cm2The white sesameseed dosage of sauerkraut leaf area is 0.30g, obtains original flavor sauerkraut crisp chip；
Step 6, baking: entering oven cooking cycle for seasoned sauerkraut blade, and 110 DEG C of excessive internal heat temperature, lower 100 DEG C of temperature of fire,
It cooking time 15 minutes, was during which stirred every 3 minutes primary；
Step 7, packaging: the complete sauerkraut crisp chip packed products of condition after baking are selected.
Embodiment 2
A kind of preparation method of sauerkraut crisp chip, comprising the following steps:
Step 1, desalination: sauerkraut is rubbed to cleaning 5 minutes in clear water, makes the abundant desalination of sauerkraut；
Step 2, shaping: pulling the sauerkraut after desalination out draining, remove rhizome part, and being cut into size is the thin of 10 × 10cm
Piece, it is spare；
It is step 3, excessively sugared: the syrup that mass concentration is 30% to be prepared by raw material of glucose, the sauerkraut blade after being rounded shape
Complete wetting is pulled out after 8 seconds in syrup；
Step 4 crosses glue: the glue that mass concentration is 0.8%, the sauerkraut piece after taking sugar are prepared by raw material of sodium alginate
Complete wetting is pulled out after 8 seconds in sodium alginate, spare；
Step 5, seasoning:
One layer of peanut oil is brushed on sauerkraut blade two sides, is paved in baking tray, white sesameseed is sprinkled, white sesameseed dosage is 0.36g/
100cm2, i.e., every 100cm2The white sesameseed dosage of sauerkraut leaf area is 0.36g, obtains original flavor sauerkraut crisp chip；
Step 6, baking: entering oven cooking cycle for seasoned sauerkraut blade, and 110 DEG C of excessive internal heat temperature, lower 100 DEG C of temperature of fire,
It cooking time 15 minutes, was during which stirred every 3 minutes primary；
Step 7, packaging: the complete sauerkraut crisp chip packed products of condition after baking are selected.
Embodiment 3
A kind of preparation method of sauerkraut crisp chip, comprising the following steps:
Step 1, desalination: sauerkraut is rubbed to cleaning 4 minutes in clear water, makes the abundant desalination of sauerkraut；
Step 2, shaping: pulling the sauerkraut after desalination out draining, remove rhizome part, and being cut into size is the thin of 10 × 10cm
Piece, it is spare；
It is step 3, excessively sugared: the syrup that mass concentration is 28% to be prepared by raw material of glucose, the sauerkraut blade after being rounded shape
Complete wetting is pulled out after 9 seconds in syrup；
Step 4 crosses glue: the glue that mass concentration is 0.5%, the sauerkraut piece after taking sugar are prepared by raw material of sodium alginate
Complete wetting is pulled out after 9 seconds in sodium alginate, spare；
Step 5, seasoning:
One layer of peanut oil is brushed on sauerkraut blade two sides, is paved in baking tray, white sesameseed is sprinkled, white sesameseed dosage is 0.40g/
100cm2, i.e., every 100cm2The white sesameseed dosage of sauerkraut leaf area is 0.40g, obtains original flavor sauerkraut crisp chip；
Step 6, baking: entering oven cooking cycle for seasoned sauerkraut blade, and 110 DEG C of excessive internal heat temperature, lower 100 DEG C of temperature of fire,
It cooking time 15 minutes, was during which stirred every 3 minutes primary；
Step 7, packaging: the complete sauerkraut crisp chip packed products of condition after baking are selected.
Embodiment 4
A kind of preparation method of sauerkraut crisp chip, comprising the following steps:
Step 1, desalination: sauerkraut is rubbed to cleaning 5 minutes in clear water, makes the abundant desalination of sauerkraut；
Step 2, shaping: pulling the sauerkraut after desalination out draining, remove rhizome part, and being cut into size is the thin of 10 × 10cm
Piece, it is spare；
It is step 3, excessively sugared: the syrup that mass concentration is 26% to be prepared by raw material of glucose, the sauerkraut blade after being rounded shape
Complete wetting is pulled out after 10 seconds in syrup；
Step 4 crosses glue: the glue that mass concentration is 0.6%, the sauerkraut piece after taking sugar are prepared by raw material of sodium alginate
Complete wetting is pulled out after 10 seconds in sodium alginate, spare；
Step 5, seasoning:
One layer of peanut oil is brushed on sauerkraut blade two sides, is paved in baking tray, white sesameseed is sprinkled, white sesameseed dosage is 0.46g/
100cm2, obtain original flavor sauerkraut crisp chip；
Step 6, baking: entering oven cooking cycle for seasoned sauerkraut blade, and 110 DEG C of excessive internal heat temperature, lower 100 DEG C of temperature of fire,
It cooking time 15 minutes, was during which stirred every 3 minutes primary；
Step 7, packaging: the complete sauerkraut crisp chip packed products of condition after baking are selected.
Embodiment 5
A kind of preparation method of sauerkraut crisp chip, comprising the following steps:
Step 1, desalination: sauerkraut is rubbed to cleaning 5 minutes in clear water, makes the abundant desalination of sauerkraut；
Step 2, shaping: pulling the sauerkraut after desalination out draining, remove rhizome part, and being cut into size is the thin of 10 × 10cm
Piece, it is spare；
It is step 3, excessively sugared: the syrup that mass concentration is 30% to be prepared by raw material of glucose, the sauerkraut blade after being rounded shape
Complete wetting is pulled out after 9 seconds in syrup；
Step 4 crosses glue: the glue that mass concentration is 0.8%, the sauerkraut piece after taking sugar are prepared by raw material of sodium alginate
Complete wetting is pulled out after 9 seconds in sodium alginate, spare；
Step 5, seasoning:
One layer of peanut oil is brushed on sauerkraut blade two sides, is paved in baking tray, white sesameseed is sprinkled, white sesameseed dosage is 0.30g/
100cm2, i.e., every 100cm2The white sesameseed dosage of sauerkraut leaf area is 0.30g, obtains original flavor sauerkraut crisp chip；
Step 6, baking: entering oven cooking cycle for seasoned sauerkraut blade, and 110 DEG C of excessive internal heat temperature, lower 100 DEG C of temperature of fire,
It cooking time 15 minutes, was during which stirred every 3 minutes primary；
Step 7, packaging: the complete sauerkraut crisp chip packed products of condition after baking are selected.
Embodiment 6
A kind of preparation method of sauerkraut crisp chip, comprising the following steps:
Step 1, desalination: sauerkraut is rubbed to cleaning 5 minutes in clear water, makes the abundant desalination of sauerkraut；
Step 2, shaping: pulling the sauerkraut after desalination out draining, remove rhizome part, and being cut into size is the thin of 10 × 10cm
Piece, it is spare；
It is step 3, excessively sugared: the syrup that mass concentration is 27% to be prepared by raw material of glucose, the sauerkraut blade after being rounded shape
Complete wetting is pulled out after 8 seconds in syrup；
Step 4 crosses glue: the glue that mass concentration is 0.8%, the sauerkraut piece after taking sugar are prepared by raw material of sodium alginate
Complete wetting is pulled out after 8 seconds in sodium alginate, spare；
Step 5, seasoning:
One layer of peanut oil is brushed on sauerkraut blade two sides, is paved in baking tray, white sesameseed is sprinkled, white sesameseed dosage is 0.46g/
100cm2, obtain original flavor sauerkraut crisp chip；
Step 6, baking: entering oven cooking cycle for seasoned sauerkraut blade, and 110 DEG C of excessive internal heat temperature, lower 100 DEG C of temperature of fire,
It cooking time 15 minutes, was during which stirred every 3 minutes primary；
Step 7, packaging: the complete sauerkraut crisp chip packed products of condition after baking are selected.
Above description has shown and described several preferred embodiments of invention, but as previously described, it should be understood that invention is not
It is confined to form disclosed herein, should not be regarded as an exclusion of other examples, and can be used for various other combinations, modification
And environment, and can be carried out within that scope of the inventive concept describe herein by the above teachings or related fields of technology or knowledge
Change.And changes and modifications made by those skilled in the art do not depart from the spirit and scope of invention, then it all should be in the appended power of invention
In the protection scope that benefit requires.
Claims (8)
1. a kind of preparation method of sauerkraut crisp chip, which comprises the following steps:
Sauerkraut: being rubbed cleaning by step 1, desalination in clear water, makes the abundant desalination of sauerkraut；
Step 2, shaping: pulling the sauerkraut after desalination out draining, remove rhizome part, thinly slice, spare；
It is step 3, excessively sugared: to prepare syrup by raw material of glucose, the sauerkraut blade complete wetting after being rounded shape is in syrup, then
It pulls out；
Step 4, cross glue: using sodium alginate be raw material preparation glue, the sauerkraut piece complete wetting after taking sugar in sodium alginate,
Then it pulls out, it is spare；
Step 5, seasoning: original flavor sauerkraut crisp chip is prepared；
Step 6, baking: seasoned sauerkraut blade is entered into oven cooking cycle；
Step 7, packaging: the complete sauerkraut crisp chip packed products of condition after baking are selected.
2. preparation method according to claim 1, which is characterized in that the scavenging period in the step 1 is 3-5 minutes.
3. preparation method according to claim 1, which is characterized in that the specification of the thin slice in the step 2 be 10 ×
10cm。
4. preparation method according to claim 1, which is characterized in that the mass concentration of the syrup in the step 3 is
25%-30%, infiltrating time are 8-10 seconds.
5. preparation method according to claim 1, which is characterized in that the mass concentration of the glue in the step 4 is
0.3%-0.8%, infiltrating time are 8-10 seconds.
6. preparation method according to claim 1, which is characterized in that original flavor sauerkraut crisp chip in the step 5 by with
Lower section method is prepared: brushing one layer of peanut oil on sauerkraut blade two sides, paves in baking tray, sprinkle white sesameseed, white sesameseed dosage
For 0.30-0.46g/100cm2, obtain original flavor sauerkraut crisp chip.
7. preparation method according to claim 1, which is characterized in that the baking condition in the step 6 are as follows: excessive internal heat temperature
110 DEG C, lower 100 DEG C of temperature of fire cooking time 15 minutes, was during which stirred every 3 minutes primary.
8. a kind of sauerkraut crisp chip being prepared by preparation method as claimed in any one of claims 1 to 7.
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| CN114287592A (en) * | 2022-01-12 | 2022-04-08 | 辽宁省农业科学院 | Preparation method of non-fried baked pickled vegetable crisp chips |
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