CN105285905A - New-type sodium-reduced salt and preparation method thereof - Google Patents
New-type sodium-reduced salt and preparation method thereof Download PDFInfo
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- CN105285905A CN105285905A CN201510761098.7A CN201510761098A CN105285905A CN 105285905 A CN105285905 A CN 105285905A CN 201510761098 A CN201510761098 A CN 201510761098A CN 105285905 A CN105285905 A CN 105285905A
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- 150000003839 salts Chemical class 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 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 title abstract description 9
- 229910052708 sodium Inorganic materials 0.000 title abstract description 9
- 239000011734 sodium Substances 0.000 title abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 53
- 239000007788 liquid Substances 0.000 claims abstract description 51
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 45
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 40
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 24
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 19
- 239000012138 yeast extract Substances 0.000 claims abstract description 19
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 17
- 239000001103 potassium chloride Substances 0.000 claims abstract description 14
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims description 50
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 48
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 159000000000 sodium salts Chemical class 0.000 claims description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 210000002318 cardia Anatomy 0.000 claims description 13
- 241000251468 Actinopterygii Species 0.000 claims description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 11
- 235000015170 shellfish Nutrition 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 8
- 241000195493 Cryptophyta Species 0.000 claims description 8
- 241000238557 Decapoda Species 0.000 claims description 8
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 8
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000002773 nucleotide Substances 0.000 claims description 8
- 125000003729 nucleotide group Chemical group 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 150000001413 amino acids Chemical class 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 4
- 241000143060 Americamysis bahia Species 0.000 claims description 3
- 241001474374 Blennius Species 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 208000025371 Taste disease Diseases 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 235000019656 metallic taste Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000019600 saltiness Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 206010020772 Hypertension Diseases 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Seasonings (AREA)
Abstract
The present invention discloses a new-type sodium-reduced salt and a preparation method thereof. The new-type sodium-reduced salt comprises the following components: 60-90 parts of table salt, 5-35 parts of potassium chloride, 0.5-5 parts of trehalose, 0.5-3 parts of yeast extract and 0.5-2 parts of compound liquid seasonings. The new-type sodium-reduced salt not only can mask bitter taste and metallic taste caused by the potassium chloride, but also can enhance the saltiness and freshness of products at the same time, and can reduce the intake of sodium chloride in the table salt and the intake of monosodium glutamate under the same taste, thereby playing a role in reducing sodium.
Description
Technical field
The present invention relates to Cardia Salt technical field, particularly relate to and a kind of novelly subtract sodium salt and preparation method thereof.
Background technology
Excess free enthalpy salt (sodium) is one of internationally recognized hypertension incidence hazards.2013, China 15 years old and above crowd's Prevalence of Hypertension 24%, national hyperpietic's number 2.66 hundred million, had at least 1 people to suffer from high blood pressure in every 5 adults.The ill awareness of hyperpietic is less than 40%, and hypertension prevention and control situation is extremely pessimistic.According to statistics, in human body sodium food source total amount in, salt account for about 70%.Mention edible salt intake in 2015 in " Chinese prevention and treatment of chronic diseases work planning (2012-2015) " and the 9g/ man day below will be controlled to.Current China edible salt intake is per capita 12 grams/day, realize this goal and only have the absorption by reducing sodium chloride.
Cardia Salt is that one subtracts sodium salt, and the potassium chloride wherein adding 20 ~ 35% carrys out alternative sodium chloride.Cardia Salt has two features, and one is because adding of potassium chloride reduces its salinity, can increase intake when not changing taste; Two is adding due to potassium chloride, makes Cardia Salt create certain bitter taste, metallic taste, have impact on result of use.
CN101243861B disclose a kind of increase salty, increase fresh, low sodium complex flavouring with function, its technical scheme is: purpose compound flavour enhancer comprise 20 ~ 80 parts Cardia Salt, 10 ~ 30 parts function nutrition element, 3 ~ 15 parts in fresh flavor substance, and comprise 0 ~ 60 part be selected from one or more in colloid or dextrin as other complementary raw material; In this purpose compound flavour enhancer, the content of sodium chloride is lower than 60%, belongs to the category of flavoring, and its weak point is the too low of sodium chloride content, and salinity is not enough, and mouthfeel is short of to some extent.
Summary of the invention
The object of the invention is the technological deficiency for existing in prior art, and provide a kind of and novelly subtract sodium salt and preparation method thereof.
The technical scheme adopted for realizing object of the present invention is: one is novel subtracts sodium salt, it is characterized in that, according to mass fraction meter, comprises following component:
Salt 60 ~ 90 parts, 5 ~ 35 parts, potassium chloride, trehalose 0.5 ~ 5 part, yeast extract 0.5 ~ 3 part, liquid compound seasoning 0.5 ~ 2 part.
Preferably, total nitrogen content Wei≤9% of yeast extract.
General, described liquid compound seasoning comprise ocean fish class I liquid I compound seasoner, shellfish liquid compound seasoning, shrimps liquid compound seasoning, seaweeds liquid compound seasoning, mushroom liquid compound seasoning one or more.
Further, described liquid compound seasoning, according to weight parts, comprises following several composition:
One or more mixture in the fish inspissated juice of (1) 60 ~ 95 part, shrimp inspissated juice, shellfish inspissated juice, algae inspissated juice, bacterium mushroom inspissated juice;
The concentrated Juice of (2) 0 ~ 10 parts;
The Cardia Salt of (3) 0 ~ 5 parts;
One or more mixture of the monosodium glutamate of (4) 0 ~ 20 parts, yeast extract, 5 '-flavour nucleotide disodium;
The white granulated sugar of (5) 0 ~ 5 parts or trehalose;
One or more mixture of the disodium succinate of (6) 0 ~ 3 parts, citric acid, natrium citricum, potassium sorbate.
Preferably, aforesaid liquid compound seasoner, according to weight parts, comprises following several composition:
One or more mixture in the fish inspissated juice of (1) 70 part, shrimp inspissated juice, shellfish inspissated juice, algae inspissated juice, bacterium mushroom inspissated juice;
The concentrated Juice of (2) 10 parts;
The Cardia Salt of (3) 5 parts;
One or more mixture of the monosodium glutamate of (4) 10 parts, yeast extract, 5 '-flavour nucleotide disodium;
The white granulated sugar of (5) 3 parts or trehalose;
One or more mixture of the disodium succinate of (6) 2 parts, citric acid, natrium citricum, potassium sorbate.
Described liquid compound seasoning is obtained through fully mixing, after sterilization by various composition; The sterilization conditions of described liquid compound seasoning is 60 ~ 90 DEG C, 15 ~ 30 minutes.
In described liquid compound seasoning, the content of amino-acid nitrogen is 0.1 ~ 1.5%.
In described liquid compound seasoning, the content of sodium chloride is≤23%.
Above-mentioned a kind of novel preparation method subtracting sodium salt, is characterized in that, comprise the following steps:
(1) take salt 60 ~ 90 parts, 5 ~ 35 parts, potassium chloride, trehalose 0.5 ~ 5 part by ratio of weight and the number of copies, and mixed, obtain mixture;
(2) take the yeast extract that mass fraction is 0.5 ~ 3 part, and be added to the water by the mass ratio of 1:1, add thermal agitation, until be all uniformly dissolved; Then add the liquid compound seasoning that mass fraction is 0.5 ~ 2 part, and mix and obtain mixed solution;
(3) mixed solution obtained for step (2) is sprayed on the obtained mixture of step (1) and is drying to obtain.
The liquid compound seasoning added in described step (2), according to weight parts, comprises following several composition:
One or more mixture in the fish inspissated juice of (1) 60 ~ 95 part, shrimp inspissated juice, shellfish inspissated juice, algae inspissated juice, bacterium mushroom inspissated juice;
The concentrated Juice of (2) 0 ~ 10 parts;
The Cardia Salt of (3) 0 ~ 5 parts;
One or more mixture of the monosodium glutamate of (4) 0 ~ 20 parts, yeast extract, 5 '-flavour nucleotide disodium;
The white granulated sugar of (5) 0 ~ 5 parts or trehalose;
One or more mixture of the disodium succinate of (6) 0 ~ 3 parts, citric acid, natrium citricum, potassium sorbate.
Preferably, aforesaid liquid compound seasoner, according to weight parts, comprises following several composition:
One or more mixture in the fish inspissated juice of (1) 70 part, shrimp inspissated juice, shellfish inspissated juice, algae inspissated juice, bacterium mushroom inspissated juice;
The concentrated Juice of (2) 10 parts;
The Cardia Salt of (3) 5 parts;
One or more mixture of the monosodium glutamate of (4) 10 parts, yeast extract, 5 '-flavour nucleotide disodium;
The white granulated sugar of (5) 3 parts or trehalose;
One or more mixture of the disodium succinate of (6) 2 parts, citric acid, natrium citricum, potassium sorbate.
Described liquid compound seasoning is obtained through fully mixing, after sterilization consisting of composition; The sterilization conditions of described liquid compound seasoning is 60 ~ 90 DEG C, 15 ~ 30 minutes.
In described liquid compound seasoning, the content of amino-acid nitrogen is 0.1 ~ 1.5%.
In described liquid compound seasoning, the content of sodium chloride is≤23%.
Preferably, the baking temperature of described step (3) is 70 ~ 95 DEG C.
Beneficial effect of the present invention is: provided by the inventionly novelly subtract sodium salt, bitter taste, metallic taste that potassium chloride brings can not only be sheltered, simultaneously can the salinity of improving product and freshness, the absorption of Sodium Chloride in Salt and the absorption of monosodium glutamate can be reduced under identical taste, thus play the effect subtracting sodium.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1:
Step 1 takes salt 60kg, potassium chloride 35kg, and trehalose 1kg, mixes;
Step 2 takes yeast extract 2kg, adds in 2kg water, and heating is stirred to and is all uniformly dissolved, and then adds in 2kg liquid compound seasoning and mixes;
The mixture that step 2 is obtained is sprayed on the obtained mixture of step 1 dry at 95 DEG C by step 3.
Embodiment 2:
Step 1 takes salt 90kg, potassium chloride 5kg, and trehalose 4kg, mixes;
Step 2 takes yeast extract 0.5kg, adds in 0.5kg water, and heating is stirred to and is all uniformly dissolved, and then adds in 0.5kg liquid compound seasoning and mixes;
The mixture that step 2 is obtained is sprayed on the obtained mixture of step 1 dry at 70 DEG C by step 3.
Embodiment 3:
Step 1 takes salt 86.5kg, potassium chloride 5kg, and trehalose 5kg, mixes;
Step 2 takes yeast extract 3kg, adds in 3kg water, and heating is stirred to and is all uniformly dissolved, and then adds in 0.5kg liquid compound seasoning and mixes;
The mixture that step 2 is obtained is sprayed on the obtained mixture of step 1 dry at 95 DEG C by step 3.
Embodiment 4:
Step 1 takes salt 80kg, potassium chloride 16kg, and trehalose 0.5kg, mixes;
Step 2 takes yeast extract 3kg, adds in 3kg water, and heating is stirred to and is all uniformly dissolved, and then adds in 0.5kg liquid compound seasoning and mixes;
The mixture that step 2 is obtained is sprayed on the obtained mixture of step 1 dry at 95 DEG C by step 3.
In embodiment 1-4, the baking temperature of step (3) is 70 ~ 95 DEG C.
The preparation method of the liquid compound seasoning that step 2 uses in embodiment 1-4, has following two kinds of technical schemes:
One of preparation method: by ocean fish class I liquid I compound seasoner, shellfish liquid compound seasoning, shrimps liquid compound seasoning, seaweeds liquid compound seasoning, mushroom liquid compound seasoning one or more obtain after fully mixed.
Preparation method two: liquid compound seasoning, according to weight parts, comprise the following several composition consumption of 100g (every part be):
One or more mixture in the fish inspissated juice of (1) 60 ~ 95 part, shrimp inspissated juice, shellfish inspissated juice, algae inspissated juice, bacterium mushroom inspissated juice;
The concentrated Juice of (2) 0 ~ 10 parts;
The Cardia Salt of (3) 0 ~ 5 parts;
One or more mixture of the monosodium glutamate of (4) 0 ~ 20 parts, yeast extract, 5 '-flavour nucleotide disodium;
The white granulated sugar of (5) 0 ~ 5 parts or trehalose;
One or more mixture of the disodium succinate of (6) 0 ~ 3 parts, citric acid, natrium citricum, potassium sorbate.
Liquid compound seasoning is according to mass fraction meter (every part is the consumption of 100g), and its concrete mix proportion scheme, sees the following form.
Wherein, scheme 1 is the optimum implementation of liquid compound seasoning.Through measuring, in liquid compound seasoning described in upper table, the content of amino-acid nitrogen is 0.1 ~ 1.5%; In described liquid compound seasoning, the content of sodium chloride is≤23%.
Aforesaid liquid compound seasoner is obtained through fully mixing, after sterilization consisting of composition; The sterilization conditions of described liquid compound seasoning is 60 ~ 90 DEG C, 15 ~ 30 minutes.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. novelly subtract a sodium salt, it is characterized in that, according to mass fraction meter, comprise following component: salt 60 ~ 90 parts, 5 ~ 35 parts, potassium chloride, trehalose 0.5 ~ 5 part, yeast extract 0.5 ~ 3 part, liquid compound seasoning 0.5 ~ 2 part.
2. one according to claim 1 is novel subtracts sodium salt, it is characterized in that total nitrogen content Wei≤9% of described yeast extract.
3. one according to claim 1 is novel subtracts sodium salt, it is characterized in that described liquid compound seasoning comprise ocean fish class I liquid I compound seasoner, shellfish liquid compound seasoning, shrimps liquid compound seasoning, seaweeds liquid compound seasoning, mushroom liquid compound seasoning one or more.
4. one according to claim 1 is novel subtracts sodium salt, it is characterized in that described liquid compound seasoning is according to weight parts, comprises following several composition:
One or more mixture in the fish inspissated juice of (1) 60 ~ 95 part, shrimp inspissated juice, shellfish inspissated juice, algae inspissated juice, bacterium mushroom inspissated juice;
The concentrated Juice of (2) 0 ~ 10 parts;
The Cardia Salt of (3) 0 ~ 5 parts;
One or more mixture of the monosodium glutamate of (4) 0 ~ 20 parts, yeast extract, 5 '-flavour nucleotide disodium;
The white granulated sugar of (5) 0 ~ 5 parts or trehalose;
One or more mixture of the disodium succinate of (6) 0 ~ 3 parts, citric acid, natrium citricum, potassium sorbate.
5. one according to claim 4 is novel subtracts sodium salt, it is characterized in that the content of amino-acid nitrogen in described liquid compound seasoning is 0.1 ~ 1.5%, the content of sodium chloride is≤23%.
6. the novel preparation method subtracting sodium salt, is characterized in that, comprise the following steps:
(1) take salt 60 ~ 90 parts, 5 ~ 35 parts, potassium chloride, trehalose 0.5 ~ 5 part by ratio of weight and the number of copies, and mixed, obtain mixture;
(2) take the yeast extract that mass fraction is 0.5 ~ 3 part, and be added to the water by the mass ratio of 1:1, add thermal agitation, until be all uniformly dissolved; Then add the liquid compound seasoning that mass fraction is 0.5 ~ 2 part, and mix and obtain mixed solution;
(3) mixed solution obtained for step (2) is sprayed on the obtained mixture of step (1) and is drying to obtain.
7. a kind of novel preparation method subtracting sodium salt according to claim 6, is characterized in that the baking temperature of described step (3) is 70 ~ 95 DEG C.
8. a kind of novel preparation method subtracting sodium salt according to claim 6, is characterized in that the liquid compound seasoning added in described step (2), according to weight parts, comprises following several composition:
One or more mixture in the fish inspissated juice of (1) 60 ~ 95 part, shrimp inspissated juice, shellfish inspissated juice, algae inspissated juice, bacterium mushroom inspissated juice;
The concentrated Juice of (2) 0 ~ 10 parts;
The Cardia Salt of (3) 0 ~ 5 parts;
One or more mixture of the monosodium glutamate of (4) 0 ~ 20 parts, yeast extract, 5 '-flavour nucleotide disodium;
The white granulated sugar of (5) 0 ~ 5 parts or trehalose;
One or more mixture of the disodium succinate of (6) 0 ~ 3 parts, citric acid, natrium citricum, potassium sorbate.
9. a kind of novel preparation method subtracting sodium salt according to claim 6, is characterized in that the liquid compound seasoning added in described step (2), according to weight parts, comprises following several composition:
One or more mixture in the fish inspissated juice of (1) 70 part, shrimp inspissated juice, shellfish inspissated juice, algae inspissated juice, bacterium mushroom inspissated juice;
The concentrated Juice of (2) 10 parts;
The Cardia Salt of (3) 5 parts;
One or more mixture of the monosodium glutamate of (4) 10 parts, yeast extract, 5 '-flavour nucleotide disodium;
The white granulated sugar of (5) 3 parts or trehalose;
One or more mixture of the disodium succinate of (6) 2 parts, citric acid, natrium citricum, potassium sorbate.
10. a kind of novel preparation method subtracting sodium salt according to claim 8 or claim 9, is characterized in that the content of amino-acid nitrogen in liquid compound seasoning is 0.1 ~ 1.5%, the content of sodium chloride is≤23%.
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| CN201510761098.7A CN105285905A (en) | 2015-11-09 | 2015-11-09 | New-type sodium-reduced salt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510761098.7A CN105285905A (en) | 2015-11-09 | 2015-11-09 | New-type sodium-reduced salt and preparation method thereof |
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| CN105285905A true CN105285905A (en) | 2016-02-03 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418433A (en) * | 2016-10-11 | 2017-02-22 | 温县兴发生物科技有限公司 | Preparation method of adult type organic and nutritious low-sodium salt |
| CN106418431A (en) * | 2016-09-30 | 2017-02-22 | 益盐堂（应城）健康盐制盐有限公司 | Compound low-sodium salt and preparation method and application thereof |
| CN107156777A (en) * | 2017-06-30 | 2017-09-15 | 益盐堂（应城）健康盐制盐有限公司 | A kind of seafood local flavor seasoning salt and preparation method thereof |
| CN107212359A (en) * | 2017-05-10 | 2017-09-29 | 益盐堂（应城）健康盐制盐有限公司 | One kind is without bitter taste Cardia Salt |
| CN107874228A (en) * | 2017-11-10 | 2018-04-06 | 天津春发生物科技集团有限公司 | A kind of low sodium savory agent and preparation method thereof |
| CN108719932A (en) * | 2017-04-24 | 2018-11-02 | 罗成 | A kind of functionality edible salt/Cardia Salt and its application |
| CN108740962A (en) * | 2018-06-12 | 2018-11-06 | 益盐堂（应城）健康盐制盐有限公司 | Salty control sodium salt of a kind of no potassium increasing and preparation method thereof |
| CN109619521A (en) * | 2018-11-15 | 2019-04-16 | 魏义申 | A kind of composite seasoning powder of Cardia Salt |
| CN110226731A (en) * | 2019-06-06 | 2019-09-13 | 益盐堂（应城）健康盐制盐有限公司 | A kind of convenience type fresh adding liquid salt and preparation method thereof |
| CN111317120A (en) * | 2020-03-20 | 2020-06-23 | 中盐工程技术研究院有限公司 | Delicious low-sodium salt and preparation method thereof |
| CN112890161A (en) * | 2021-02-07 | 2021-06-04 | 武汉轻工大学 | Sodium-reducing selenium-rich compound food seasoning and preparation method thereof |
| CN113907320A (en) * | 2021-11-05 | 2022-01-11 | 中盐工程技术研究院有限公司 | Sodium-reducing seasoning salt and preparation method thereof |
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| CN1097103A (en) * | 1993-07-07 | 1995-01-11 | 李义才 | Edible sodium salt |
| CN101243861A (en) * | 2007-02-16 | 2008-08-20 | 上海元贞健康食品科技有限公司 | Complex flavouring with function of adding saltiness, adding freshness and containing less sodium |
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