PRIOR ART SEARCH REPORT

Title
A Method of Preparation of Cabbage Chips
Abstract
A Method of preparation of Cabbage Chips which will utilize the output produce by farmers.The
chips are easy to process and prepare and , chips are much lower in sugar and carbs. Cabbage chips
can be a good source of vitamin C you need for the day. It also gives you doses of fiber, folate,
potassium, magnesium, vitamins A and K. It is one of the most popular snack options owing to its
crunchiness, slightly salty wonderful taste, and nutritious benefits.
Keywords
Cabbage, Cabbage Chips
International Patent Classification

Database Search String Number

(USPTO, Espacenet, (ABST/(SHIPPING AND (PACKAGE OR PARCEL OR of Hits
Patentscope, JPO-IPDL, DOCUMENT)) AND ICL/ (G07F007/00 OR G07F017/00
Thomson-Reuters) OR G06Q020/00
USTPO Cabbage 64

Cabbage Chips 43

Espacenet Cabbage 110 617

Cabbage Chips 4 709
Patentscope Cabbage 406
Cabbage Chips 143
Google patents Cabbage 135,828
Cabbage Chips 16,377
IPOPhil Cabbage 0
Cabbage Chips 0
DOCUMENTS CONSIDERED TO BE RELEVANT
Category* Citation of Documents
A CN103907866A Novel method for preparing dehydrated and dried spicy
cabbage chips

Date of Filing: 2014-07-09

Author/Inventor: ZHEJIANG XIAOERHEI FOOD CO LTD, CHEN LINMEI

Abstract:

The invention discloses a novel method for preparing dehydrated and dried
spicy cabbage chips. The novel method comprises the following steps: (1)
preprocessing, namely removing dead leaves, rot leaves and rot parts of the
cabbage, cutting off the root, washing the cabbage cleanly and cutting the
cabbage into chips; (2) hot scalding, namely soaking the cut cabbage chips in
0.3-0.5% sodium sulfite solution for 10-20 minutes to remove water; (3) slightly
dehydrating, namely drying the cabbage chips in the sun for 1-3 days to remove
20-30% of water; (4) seasoning and putting the cabbage into a jar, namely
putting the cabbage into the jar, adding salt, bruised ginger and chilli powder for
evenly mixing according to a weight ratio of the salt, the bruised ginger, the
chilli powder to the cabbage being (2-4):(1-3):(1-3):(90-100); covering a jar
cover, pressing and keeping the jar at the room temperature for 15 days, and
taking out the cabbage from the jar when the raw materials of the cabbage turns
 to be sauce yellow and thick sauce fragrance is generated; (5) dehydrating,
namely dehydrating the cabbage taken out of the jar at the temperature of 50-60
DEG C; and (6) packaging.

A CN108813567A Seasoning pickled Chinese cabbage chips and preparation

method thereof

Date of Filing: 2020-06-19

Author/Inventor: 周后成 ( Zhou Houcheng)

Abstract:

The invention provides seasoning pickled Chinese cabbage chips, which

comprise 50-70% of pickled Chinese cabbage chips, 20-40% of pickling
auxiliary materials, 5-15% of seasoning and 0.05-2% of compound preservative,
wherein the compound preservative comprises epsilon-polylysine, chitosan-
metal chelate and sodium dehydroacetate. The preparation method of the
seasoning pickled Chinese cabbage comprises the following steps: s1, cleaning
the green vegetables, removing impurities, and then soaking in a jar to obtain a
pickled vegetable raw material; s2, desalting the pickled Chinese cabbage raw
material, shaping, and dehydrating to obtain pickled Chinese cabbage pieces; s3
adding pickling adjuvants, flavoring agent and compound antiseptic into the
pickled Chinese cabbage, adding lactic acid and D-sodium isoascorbate, mixing,
and sterilizing to obtain the final product. The seasoning pickled
Chinese cabbage chips change the eating singleness of the traditional pickled
Chinese cabbage, and are compounded with other pickled Chinese cabbage and
seasonings to form the pickled Chinese cabbage with compound taste.
According to the preparation method of the seasoning pickled
Chinese cabbage shreds, the compound preservative is combined with
sterilization, the bacteriostatic effect is good, the using amount is low, no
toxicity is caused, and the shelf life of the seasoning pickled
Chinese cabbage shreds is effectively prolonged.

● Special Categories of Cited Documents:

A document defining the general state of the art which is not considered to be of particular
relevance.
X document of a particular relevance: the claimed invention cannot be considered novel or cannot
be considered to involve an inventive step when the document is taken alone.
Y Document of particular relevance; the claimed invention cannot be considered to involve on
inventive step when the document is combined with one or more other such documents such
combination being obvious to a person skilled in the art.

Note: Further references not indicated in this search report may be cited during substantive
examination.
RECOMMENDATION
 They need to remove the hard part of the cabbage
 They need to have many powdered flavor.

MARK ANGELO A. SALONGA