CN114287592A - Preparation method of non-fried baked pickled vegetable crisp chips - Google Patents
Preparation method of non-fried baked pickled vegetable crisp chips Download PDFInfo
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Abstract
The invention discloses a preparation method of non-fried baked pickled vegetable crisp chips. The barbecue-flavored and sweet-and-sour pickled Chinese cabbage processed instant product developed by the invention implements whole-process control on the pickled Chinese cabbage product, promotes the increment and the efficiency of the pickled Chinese cabbage through deep processing, increases the market sales, and has certain economic benefit. The fresh-flavor instant pickled Chinese cabbage processed product developed by the invention has the advantages that the raw materials are fully utilized to a great extent, the resource waste and the adverse influence of the environment are reduced, the cost is saved, and the resource waste and the environment pollution are greatly reduced.
Description
Technical Field
The invention relates to the technical field of deep processing of agricultural and sideline products, in particular to a preparation method of non-fried baked pickled Chinese cabbage chips.
Background
The pickled Chinese cabbage is a representative food reflecting the dietary culture characteristics of northeast regions, is prepared by taking Chinese cabbage or cabbage as a raw material and adopting a natural fermentation or artificial inoculation lactic acid bacteria fermentation mode, has the characteristics of acidity, fragrance, brittleness and the like, and is developed from home pickling to industrial production. The pickled Chinese cabbage not only has rich taste and unique flavor, but also contains rich nutrient components such as vitamins, plant enzymes, lactic acid, dietary fibers, trace elements and the like, and has the functions of promoting appetite, promoting digestion and regulating various kinds of food.
At present, most of pickled vegetable products in the market are packaged or sold in bulk in the form of primary products such as pickled vegetable shreds, pickled vegetable chips, pickled vegetable fillings and the like, the types are rare, and deep-processed products are few. The main problems that exist are: 1. the method lacks special raw material varieties for producing the pickled Chinese cabbage, and the quality of the pickled Chinese cabbage product is unstable. 2. In order to shorten the fermentation period, the addition of preservatives to vacuum-packed products is very common. 3. The phenomenon that the nitrite content in the product exceeds the standard occasionally exists for pursuing profit, the fermentation period of the product is short, the nitrite content is high and is not the safe period of pickled Chinese cabbage eating, and the health of human bodies can be damaged after the product is eaten. 4. The comprehensive utilization degree is low, in the industrial production, the side and the leaf of the Chinese cabbage and the side and the leaf of the pickled Chinese cabbage are only utilized in a small part, and most of the side and the leaf of the pickled Chinese cabbage are thrown away in a garbage form, so that the waste of resources and the environmental pollution are greatly caused.
The traditional fried pickled Chinese cabbage processing procedure is complex, the safety coefficient is lower, the cost is higher, and the consumed time is long; the product has single structure and low added value.
Therefore, the technical problem to be solved by the technical personnel in the field is to provide the non-fried multi-taste baked pickled Chinese cabbage crisp chips which have the advantages of full utilization of raw material resources, simple operation and convenient carrying.
Disclosure of Invention
In view of the above, the invention provides a preparation method of non-fried baked pickled vegetable crisp chips, which is based on the retention of the original nutritional ingredients of pickled vegetable and aims to promote the value-added benefit of deep-processed pickled vegetable products, enhance the development of novel products such as pickled vegetable leisure food, instant food and the like, maximally utilize resources, save cost and meet diversified demands of the market.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing non-fried baked pickled vegetable crisp chips comprises the following steps:
(1) deacidifying: suspending the pickled Chinese cabbage in a rotary cleaning and desalting machine, and spraying and cleaning for 3-5min at 200MPa under the condition of 10 r/min; cutting cleaned sauerkraut into 2-3mm filaments, placing in a cleaning machine, cleaning with bubbles for 30min, taking out, and draining;
in the invention, pickled Chinese cabbage with good quality, bright color and no rot is selected; because the content of nitrite in the pickled Chinese cabbage is high, and the pickled Chinese cabbage undergoes a chemical reaction with amine substances in a human body to form carcinogenic substances, the probability of cancer of the human body can be increased, and the health of the human body is harmed, so that substances such as nitrite contained in the pickled Chinese cabbage can be effectively reduced by performing deacidification pretreatment on the pickled Chinese cabbage.
(2) Seasoning and pickling: mixing the pickling material and deacidified pickled Chinese cabbage shreds, uniformly stirring, pickling for 30min, coating 10ml of edible oil on the surface of the pickled Chinese cabbage shreds, and refrigerating at 1-5 ℃ for 48 h;
(3) primary baking: preheating baking container for 2-3min, placing pickled Chinese sauerkraut strips in baking container, laying at a thickness of 2-3cm, baking for 10-15min by high-speed hot air circulation heating, taking out, and cooling to room temperature;
(4) pressing and oil absorption: spreading the baked pickled Chinese cabbage shreds on food-grade oil-absorbing frying paper, covering the pickled Chinese cabbage shreds with a sheet of food-grade oil-absorbing frying paper, performing pressing oil-absorbing treatment, and standing for 30 min;
(5) tabletting and baking: putting the oil-absorbed baked pickled Chinese cabbage shreds on a tray with meshes, repeatedly rolling the pickled Chinese cabbage shreds into sheets by using a roller, baking and shaping the pickled Chinese cabbage shreds by hot air rotating for 360 degrees, and quickly pressing the pickled Chinese cabbage shreds into sheets by using pressure sponge.
(6) Cutting and packaging: and cutting the pressed baked pickled vegetable chips into small pieces, performing intensive pulse light sterilization treatment, and performing vacuum inflation and hermetic sealing packaging together with independently packaged calcium oxide to obtain the non-fried baked pickled vegetable chips.
Further, the mass ratio of the shredded pickled Chinese cabbage to the seasoning in the step (2) is 3:1-5: 1.
Furthermore, the seasoning is any one or a mixture of a plurality of pork seasoning paste, ethyl maltol, a compound seasoning agent, sand ginger powder, oyster sauce, salt, dried orange peel, chili powder, cumin powder, black pepper oleoresin, white pepper oleoresin, cooked white sesame powder, garlic powder, soft white sugar, lycopene, citric acid, malic acid, trehalose, sucrose, starch, agar, butyl hydroxy anisole, chicken essence and hawthorn juice.
Further, the preparation method of the pork seasoning paste comprises the following steps: preheating a reaction container to 100 ℃, adding 30-50 parts of soybean oil, 10 parts of cane sugar and 4 parts of caramel pigment, heating to 110-120 ℃, adding pork fat into the reaction container, heating to the surface of the reaction container to form caramel color, adding 2500 parts of water, 1.5-2 parts of papain and 0.6 part of D-isoascorbic acid, heating to 130-150 ℃, heating for 120min, cooling to 45-55 ℃, adding 3 parts of starch, 6.5-8 parts of agar, 2-3 parts of sodium chloride, 4.2-5 parts of pork essence, 3.5 parts of red yeast rice, 1.5 parts of momordica grosvenori, 2 parts of butylated hydroxyanisole, 1.5 parts of wheat flour, 4 parts of cooking wine, 2 parts of cinnamon, 4 parts of angelica dahurica and 2 parts of myrcia, continuously stirring, and hydrolyzing for 30min to obtain the pork seasoning paste.
Still further, the antioxidant is butylated hydroxyanisole.
Further, the baking temperature in the step (3) is baking process, namely high-speed hot air circulation heating, the laying thickness of the pickled Chinese cabbage shreds is 2-3cm, the baking temperature is 180-.
The beneficial effect of adopting the further scheme is that: because the air fryer has the characteristics of high heating efficiency, small occupied area and the like, the air fryer is adopted to replace the traditional frying; the high-power fan in the air fryer forms rapid circulating heat flow in the fryer; special lines in the frying pan form vortex heat flow, the surface of the pickled Chinese cabbage shreds is contacted with the surface of the pickled Chinese cabbage shreds in an all-around 360-degree manner, and water vapor generated by heating the pickled Chinese cabbage shreds is quickly taken away, so that a golden and crisp surface layer is formed on the surface of the pickled Chinese cabbage shreds, and the appearance and the taste of frying are achieved; meanwhile, the hot air blows away the moisture on the surface layer of the pickled Chinese cabbage shreds, so that the pickled Chinese cabbage shreds can achieve the effect similar to deep frying without being fried.
Further, in the step (5), the hot air 360-degree rotary baking temperature is 150-.
Further, the cut pieces of the baked pickled Chinese cabbage in the step (6) are square with the size of 3-5cm multiplied by 3-5cm, the flash times of the pulse strong light sterilization are 10-30 n/s, the flash intervals are 0-15 s, the pulse width is 20-800 mus, the irradiation time is 5-10min, and the vacuum inflation gas is carbon dioxide or nitrogen.
Further, in the step (6), the mass of the independently packaged calcium oxide is 0-0.3% of that of the pickled vegetable crisp chips, and the vacuum inflation gas is carbon dioxide or nitrogen. Storing at room temperature, removing excessive oxygen in the package with calcium oxide to inhibit growth of microorganism, and preventing oxidation and decomposition of effective components such as oil and protein, thereby ensuring high quality non-fried baked pickled vegetable crisp.
The beneficial effect of adopting the further scheme is that: the scheme can keep the original fragrance of the baked pickled Chinese cabbage, fix the appearance of the pickled Chinese cabbage crisp chips and improve the quality of the pickled Chinese cabbage crisp chips.
The invention has the beneficial effects that: the invention has the beneficial effects that:
1. compared with a single pickled vegetable variety in the market, the baked pickled vegetable crisp chip developed by the invention has multiple tastes, can make up for the vacancy in the market to a certain extent, solves the time problem for consumers, greatly increases the consumption selectivity, is simple and quick, has rich nutrition and crisp and refreshing taste, is suitable for people in different stages, and meets the diversified demands of the market.
2. The deep processing and development utilization rate of pickled Chinese cabbage is extremely low, so that innovative development ideas are needed, the instant pickled Chinese cabbage with barbecue flavor and sweet and sour flavor developed by the invention is used for implementing whole-process control on pickled Chinese cabbage products, the added value and the increased efficiency of the pickled Chinese cabbage are promoted through deep processing, the market sale is increased, and certain economic benefits are achieved.
3. The pickled Chinese cabbage processing instant product with the novel flavor has the advantages that the raw materials are fully utilized to a great extent, the resource waste and the adverse influence of the environment are reduced, the cost is saved, and the resource waste and the environmental pollution are greatly reduced.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A non-fried baked pickled vegetable crisp:
(1) deacidifying: suspending 1000g of pickled Chinese cabbage with good quality, bright color and no rot in a rotary cleaning and desalting machine, and spraying and cleaning for 60min at high pressure of 200MPa under the condition of 10 r/min; cutting the cleaned pickled Chinese cabbage into pickled Chinese cabbage shreds with the size of 2-3mm uniformly, putting the pickled Chinese cabbage shreds into a cleaning machine, carrying out bubble cleaning, taking out the pickled Chinese cabbage shreds, and draining for later use;
(2) seasoning and pickling:
1) preparing pork seasoning paste: preheating a reaction container to 100 ℃, adding 30ml of soybean oil, 10g of cane sugar and 4g of caramel pigment, heating to 110 ℃, adding 1000g of pork fat into the reaction container, heating to the surface to form caramel color, adding 2500g of water, 2g of papain and 0.6g of D-isoascorbic acid, heating to 130 ℃ for 120min, cooling to 45 ℃, adding 3g of starch, 6.5-8g of agar, 2-3g of sodium chloride, 2g of sodium glutamate, 4.2g of pork essence, 3.5g of red kojic rice, 1.5g of momordica grosvenori, 2g of butyl hydroxy anisole, 1.5g of wheat flour, 4g of cooking wine, 2g of cinnamon, 4g of angelica root and 2g of bay leaf into the reaction container, continuously stirring and hydrolyzing for 30min to obtain the pork seasoning paste;
2) preparing barbecue-flavor pickled vegetable shreds: mixing deacidified pickled Chinese cabbage and pickling materials according to a mass ratio of 10:3, uniformly mixing, adding 10g of uniformly stirred pork seasoning paste, 0.4g of ethyl maltol, 0.6g of compound flavoring agent, 1.5g of sand ginger powder, 3g of natural spices, 2g of chili powder, 2g of cumin powder, 1.2g of black pepper oleoresin, 1.2g of white pepper oleoresin, 3g of cooked white sesame powder, 2g of garlic powder, 1.2g of soft sugar and 3g of purified water to cover shredded pickled Chinese cabbage, uniformly mixing and pickling for 30 min; then preheating the container for 2min, coating 10ml of edible oil on the surface of the pickled Chinese cabbage shreds, then baking for 10min, taking out, cooling to room temperature, sealing with a preservative film, and refrigerating for 48h at 4 ℃;
3) preparing sweet and sour pickled Chinese cabbage shreds: blending deacidified pickled Chinese cabbage and pickling materials according to the mass ratio of 10:2, uniformly mixing, adding uniformly stirred pork seasoning paste 15g, lycopene 2g, citric acid 0.3g, malic acid 0.2g, trehalose 0.4g, sucrose 0.4g, starch 1.5g, agar 1.5g, antioxidant 0.1g, chicken essence 0.2g, hawthorn juice 2.5g, natural spices 1.5g and purified water 2.5g to cover pickled Chinese cabbage shreds, uniformly mixing, and pickling for 30 min; then preheating the container for 2min, coating 10ml of edible oil on the surface of the pickled Chinese cabbage shreds, then baking for 10min, taking out, cooling to room temperature, sealing with a preservative film, and refrigerating for 48h at the temperature of 2 ℃;
(3) primary baking: preheating a baking container for 2-3min, placing pickled Chinese sauerkraut strips in the baking container, laying at a thickness of 2-3cm, baking at 220 deg.C for 10-15min by high-speed hot air circulation heating, taking out, and cooling to room temperature;
(4) pressing and oil absorption: spreading the baked pickled Chinese cabbage shreds on food-grade oil-absorbing frying paper, covering the pickled Chinese cabbage shreds with a sheet of food-grade oil-absorbing frying paper, performing pressing oil-absorbing treatment, and standing for 30 min;
(5) tabletting and baking: placing the oil-absorbed pickled Chinese cabbage shreds on a tray with mesh holes, rolling with a roller for multiple times to obtain slices, baking with 150 deg.C hot air at 360 deg.C for 3min, rapidly pressing with pressure sponge under 10N for 5s, and repeating for 3 times to obtain 0.5cm slices;
(6) cutting and packaging: and cutting the pressed baked pickled Chinese cabbage chips into small pieces of 5cm multiplied by 5cm, irradiating for 5min with flash irradiation times of 10n/s and flash irradiation intervals of 5s and pulse width of 800 mu s under the condition of high-light pulse sterilization, and performing vacuum inflation packaging together with independently packaged calcium oxide with the mass fraction of 0.1%, wherein the vacuum inflation gas is nitrogen, so as to obtain the non-fried baked pickled Chinese cabbage chips.
Example 2
A non-fried baked pickled vegetable crisp:
(1) deacidifying: deacidifying: suspending the pickled Chinese cabbage in a rotary cleaning and desalting machine, and spraying and cleaning for 30min at high pressure of 200MPa under the condition of 10 r/min; cutting the cleaned pickled Chinese cabbage into 2-3mm pickled Chinese cabbage filaments, placing the pickled Chinese cabbage filaments into a cleaning machine, performing bubble cleaning for 30min, taking out the pickled Chinese cabbage filaments and draining the pickled Chinese cabbage filaments for later use;
(2) seasoning pickled Chinese cabbage shreds:
1) preparing pork seasoning paste: preheating a reaction vessel to 100 ℃, adding 50ml of soybean oil, 10g of cane sugar and 4g of caramel pigment, heating to 120 ℃, then adding 1000g of pork fat into the reaction vessel, heating to the surface to form caramel color, adding 2500g of water, 2g of papain and 0.6g of D-erythorbic acid, heating to 150 ℃, heating for 120min, then cooling to 55 ℃, adding 3g of starch, 6.5-8g of agar, 3g of sodium chloride, 1.5g of sodium glutamate, 5g of meat essence, 3.5g of red yeast rice, 2g of mineral, 2g of butyl hydroxy anisole, 1.5g of leavening agent, 4g of cooking wine and 5g of spicy seasoning into the reaction vessel, continuously stirring and hydrolyzing for 30min to obtain pork seasoning paste;
2) preparing barbecue-flavor pickled vegetable shreds: mixing deacidified pickled Chinese cabbage and pickling materials according to a mass ratio of 10:3, uniformly mixing, adding uniformly stirred pork seasoning paste 15g, ethyl maltol 0.4g, compound flavoring agent 0.7g, sand ginger powder 1.5g, natural spices 3g, chili powder 3g, cumin powder 3g, black pepper oleoresin 1.2g, white pepper oleoresin 1.2g, cooked white sesame powder 3g, garlic powder 3g, soft white sugar 1.5g and purified water 2.5g to cover shredded pickled Chinese cabbage, uniformly mixing, and pickling for 30 min; then preheating the container for 2min, coating 10ml of edible oil on the surface of the pickled Chinese cabbage shreds, then baking for 10min, taking out, cooling to room temperature, sealing with a preservative film, and refrigerating for 48h at 1 ℃;
3) preparing sweet and sour pickled Chinese cabbage shreds: blending deacidified pickled Chinese cabbage and a pickling material according to a mass ratio of 10:2, uniformly mixing, adding uniformly stirred pork seasoning paste 15g, lycopene 2.5g, citric acid 0.4g, malic acid 0.3g, trehalose 0.5g, sucrose 0.5g, starch 2g, agar 1.5g, antioxidant 0.2g, chicken essence 0.3g, hawthorn juice 2.5g, natural spices 1.5g and purified water 2.8g to cover pickled Chinese cabbage shreds, uniformly mixing, and pickling for 30 min; then preheating the container for 3min, coating 10ml of edible oil on the surface of the pickled Chinese cabbage shreds, then baking for 10min, taking out, cooling to room temperature, sealing with a preservative film, and refrigerating for 48h at 5 ℃;
(3) primary baking: preheating baking container for 2-3min, placing pickled Chinese sauerkraut strips in baking container, laying at a thickness of 2-3cm, baking for 10-15min at 200 deg.C by circulation heating with hot air flow, taking out, and cooling to room temperature;
(4) pressing and oil absorption: spreading the baked pickled Chinese cabbage shreds on food-grade oil-absorbing frying paper, covering the pickled Chinese cabbage shreds with a sheet of food-grade oil-absorbing frying paper, performing pressing oil-absorbing treatment, and standing for 30 min;
(5) tabletting and baking: placing the oil-absorbed pickled Chinese cabbage shreds on a tray with meshes, rolling with a roller for multiple times to obtain slices, baking with 180 deg.C hot air at 360 deg.C for 1min, rapidly pressing with pressure sponge under 6N for 8s, and repeating for 5 times to obtain 0.3cm slices;
(6) cutting and packaging: and cutting the pressed baked pickled Chinese cabbage chips into small pieces of 5cm multiplied by 3cm, irradiating for 10min with flash irradiation times of 30n/s, flash irradiation intervals of 10s and pulse width of 100 mu s under the condition of high-light pulse sterilization, and performing vacuum inflation packaging together with independently packaged calcium oxide with the mass fraction of 0.3%, wherein the vacuum inflation gas is carbon dioxide to obtain the non-fried baked pickled Chinese cabbage chips.
Example 3, this example is different from example 1 in that
In the treatment of the step (3), an air fryer is selected for roasting for 10min at 180 ℃.
Example 4, this example differs from example 1 in that:
the seasoning in the step (2) is prepared by blending pork seasoning paste according to the ratio of 3: 1.
Example 5, this example is different from example 1 in that
In the step 6), the flash irradiation frequency of the pulse high-light sterilization is 15n/s, the flash irradiation interval is 10s, the pulse width is 500 mus, and the irradiation time is 8 min.
Sensory evaluation was performed using samples of traditional fried and non-fried pickled vegetable crisps.
The sample is prepared by frying pickled shredded pickled Chinese cabbage with flavoring agent at 75 deg.C for 4min, rolling, molding, oven drying, and cutting.
Experimental examples hardness and brittleness experiments
Control group: packaging and storing non-fried baked crisp pickled Chinese cabbage chips for 180 days, and comparing
Experimental group 1: adding 0% of calcium oxide during packaging, and storing for 180 days;
experimental group 2: adding 0.1% calcium oxide during packaging, and storing for 180 days;
experimental group 3: adding 0.2% calcium oxide during packaging, and storing for 180 days;
experimental group 4: adding 0.3% of calcium oxide during packaging, and storing for 180 days;
although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (9)
1. A preparation method of non-fried baked pickled vegetable crisp chips is characterized by comprising the following steps:
(1) deacidifying: suspending the pickled Chinese cabbage in a rotary cleaning and desalting machine, and spraying and cleaning for 3-5min at 200MPa under the condition of 10 r/min; cutting cleaned sauerkraut into 2-3mm filaments, placing in a cleaning machine, cleaning with bubbles for 30min, taking out, and draining;
(2) seasoning and pickling: mixing the pickling material and deacidified pickled Chinese cabbage shreds, uniformly mixing, pickling for 30min, coating 10ml of edible oil on the surface of the pickled Chinese cabbage shreds, and refrigerating at 1-5 ℃ for 48 h;
(3) primary baking: preheating baking container for 2-3min, placing pickled Chinese sauerkraut strips in baking container, laying at thickness of 2-3cm, baking for 10-15min by circulation heating with hot air flow, taking out, and cooling to room temperature;
(4) pressing and oil absorption: spreading the baked pickled Chinese cabbage shreds on food-grade oil-absorbing frying paper, covering the pickled Chinese cabbage shreds with a sheet of food-grade oil-absorbing frying paper, performing pressing oil-absorbing treatment, and standing for 30 min;
(5) tabletting and baking: placing the oil-absorbed baked pickled Chinese cabbage shreds on a tray with meshes, repeatedly rolling the pickled Chinese cabbage shreds into sheets by using a roller, baking and shaping the pickled Chinese cabbage shreds by hot air rotating for 360 degrees, and quickly pressing the pickled Chinese cabbage shreds into sheets by using pressure sponge;
(6) cutting and packaging: and cutting the pressed baked pickled Chinese cabbage chips into small pieces, sterilizing by intensive pulse light, and packaging in a vacuum inflation and sealing manner together with independently packaged calcium oxide to obtain the non-fried baked pickled Chinese cabbage chips.
2. The method for preparing non-fried baked pickled vegetable chips as claimed in claim 1, wherein the mass ratio of the pickled vegetable shreds to the pickling material in the step (2) is 3:1-5: 1.
3. The method for preparing non-fried baked pickled vegetable chips as claimed in claim 2, wherein the seasoning is any one or more of pork seasoning paste, ethyl maltol, compound seasoning, sand ginger powder, oyster sauce, salt, dried orange peel, chili powder, cumin powder, black pepper oleoresin, white pepper oleoresin, cooked white sesame powder, garlic powder, soft white sugar, lycopene, citric acid, malic acid, trehalose, sucrose, starch, agar, butylated hydroxyanisole, chicken essence and hawthorn juice.
4. The method of preparing a non-fried baked pickled vegetable crisp according to claim 3, wherein the pork seasoning paste is prepared by the following steps: preheating a reaction container to 100 ℃, adding 30-50 parts of soybean oil, 10 parts of cane sugar and 4 parts of caramel pigment, heating to 110-120 ℃, adding pork fat into the reaction container, heating to the surface of the reaction container to form caramel color, adding 2500 parts of water, 1.5-2 parts of papain and 0.6 part of D-isoascorbic acid, heating to 130-150 ℃, heating for 120min, cooling to 45-55 ℃, adding 3 parts of starch, 6.5-8 parts of agar, 2-3 parts of sodium chloride, 4.2-5 parts of pork essence, 3.5 parts of red yeast rice, 1.5 parts of momordica grosvenori, 2 parts of butylated hydroxyanisole, 1.5 parts of wheat flour, 4 parts of cooking wine, 2 parts of cinnamon, 4 parts of angelica dahurica and 2 parts of myrcia, continuously stirring, and hydrolyzing for 30min to obtain the pork seasoning paste.
5. The method of making a non-fried baked pickled vegetable crisp according to claim 4 wherein the antioxidant is butylated hydroxyanisole.
6. The method as claimed in claim 1, wherein the baking process in step (3) is hot air circulation heating, the thickness of the pickled vegetable shreds is 2-3cm, the baking temperature is 180-220 ℃, and the baking time is 10-15 min.
7. The method as claimed in claim 1, wherein the hot air is rotated at 360 ° for baking at 180 ℃ for 1-3min in step (5), and the baked chips are rapidly pressed into thin slices with pressure of 5-10N, pressing time of 5-8s, pressing frequency of 3-5 times, and thickness of 0.3-0.5 cm.
8. The method for preparing non-fried baked pickled vegetable chips as claimed in claim 1, wherein the cut in step (6) is 3-5cm x 3-5cm square, the flash irradiation frequency of the pulsed high light sterilization is 10-30 n/s, the flash irradiation interval is 0-15 s, the pulse width is 20-800 μ s, and the irradiation time is 5-10 min.
9. The method of claim 1, wherein the mass of the individually packaged calcium oxide in step (6) is 0-0.3% of the mass of the pickled vegetable crisps, and the vacuum inflation gas is carbon dioxide or nitrogen.
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