CN110226731A - A kind of convenience type fresh adding liquid salt and preparation method thereof - Google Patents
A kind of convenience type fresh adding liquid salt and preparation method thereof Download PDFInfo
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- CN110226731A CN110226731A CN201910491883.3A CN201910491883A CN110226731A CN 110226731 A CN110226731 A CN 110226731A CN 201910491883 A CN201910491883 A CN 201910491883A CN 110226731 A CN110226731 A CN 110226731A
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- adding liquid
- type fresh
- salt
- convenience type
- fresh adding
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- 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
-
- 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
- A23L29/03—Organic compounds
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of convenience type fresh adding liquid salts, by weight percentage, including the following raw material component: edible sodium chloride 35%~40%, water 40%~52%, monosodium glutamate 10%~15%, sodium alginate 3%~5%.The invention also discloses the preparation methods of the convenience type fresh adding liquid salt；A kind of convenience type fresh adding liquid salt provided by the invention, the present inventor is by a large amount of innovative exploration discovery, sodium alginate is first dissolved by heating into Yu Shuizhong when preparation, it may make it jelly, there is soft and smooth mouthfeel and the ratio of edible sodium chloride can be made to reach 35%~40%, it is able to maintain the salinity of salt, overcomes the disadvantage that salt ratio is low in saturated salt solution；Salt particle is uniformly distributed, easy to use, convenient transportation.
Description
Technical field
The present invention relates to edible sodium chloride technical field more particularly to a kind of convenience type fresh adding liquid salt and its preparation sides
Method.
Background technique
Salt is flavouring important in human lives, occupies very important status in people's lives.Salt is tool
There is the flavoring agent of important physiological function, be adjustable the osmotic balance of human body, maintains the normal excitability of nerves and muscles.When eating
Food in when lacking salt, intracorporal sodium ions content will be reduced, and potassium ion enters blood from cell, it may occur that blood becomes
The illnesss such as dense, oliguria, cholesteroderma.
Edible sodium chloride is largely to be presented to consumer in solid form at present, and solid edible sodium chloride saves transhipment
Expense reduces costs, but some inconvenience also occurs.Such as: salt particle can not melt when cold and dressed with sauce use；When vigorous fire is fried fastly
Salt particle can not melt；It is careless slightly when culinary art to add excessive or very few cause food over-salty/boring.And general saturation
Saline solution, at 10 DEG C, 100g water dissolvable 35g salt, at 20 DEG C, 100g water dissolvable 36g salt, i.e., saturation at 10 DEG C is dense
Degree is 25.926%, and saturated concentration at 20 DEG C is 26.47%, and the standard of salinity is not achieved.
Summary of the invention
It is an object of the invention to overcome the defect of the prior art, a kind of convenience type fresh adding liquid salt and its preparation are provided
Method, the liquid salt jelly, while easy to use, moreover it is possible to keep the salinity of salt.
The present invention is implemented as follows:
It is an object of the present invention to provide a kind of convenience type fresh adding liquid salts, by weight percentage, including it is following former
Expect component: edible sodium chloride 35%~40%, water 40%~52%, monosodium glutamate 10%~15%, sodium alginate 3%~5%.
The second object of the present invention is to provide a kind of preparation method of convenience type fresh adding liquid salt, and the method includes such as
Lower step:
Step 1 gets out raw material by the proportion；
Step 2, first by 3%~5% sodium alginate dissolve by heating in 40%~52% water, it is to be melted after be added 35%~
40% edible sodium chloride and 10%~15% monosodium glutamate, be uniformly dispersed.
Compared with prior art, the invention has the advantages that and effect:
1, a kind of convenience type fresh adding liquid salt provided by the invention, the present inventor pass through a large amount of innovative exploration discovery,
Sodium alginate is first dissolved by heating into Yu Shuizhong when preparation, may make it jelly, there is soft and smooth mouthfeel and edible sodium chloride can be made
Ratio reach 35%~40%, be able to maintain the salinity of salt, overcome the disadvantage that salt ratio is low in saturated salt solution；
2, sodium chloride and monosodium glutamate are pre-dissolved by premix in a kind of convenience type fresh adding liquid salt provided by the invention, when use
Mouthfeel is not influenced without waiting for dissolution；
3, a kind of convenience type fresh adding liquid salt provided by the invention, jelly, salt particle is uniformly distributed, easy to use, fortune
Defeated convenience；
4, it is added to suitable monosodium glutamate in a kind of convenience type fresh adding liquid salt provided by the invention, fresh adding when facilitating culinary art.
Specific embodiment
Embodiment 1: convenience type fresh adding liquid salt
1, by weight, the convenience type fresh adding liquid salt of the present embodiment is grouped as by following group:
Edible 37 parts of sodium chloride, 46 parts of water, 13 parts of monosodium glutamate, 4 parts of sodium alginate.
2, the preparation method of the convenience type fresh adding liquid salt includes the following steps:
Step 1 prepares raw material according to the above ratio；
Sodium alginate is first dissolved by heating Yu Shuizhong by step 2, edible sodium chloride and monosodium glutamate is added after to be melted, dispersion is equal
It is even；
Step 3 measures encapsulation after mixture is made；
Step 4, vanning, stacking, storage or transport.
Embodiment 2: convenience type fresh adding liquid salt
1, by weight, the convenience type fresh adding liquid salt of the present embodiment is grouped as by following group:
Edible 38 parts of sodium chloride, 45 parts of water, 13 parts of monosodium glutamate, 4 parts of sodium alginate.
2, the preparation method of the convenience type fresh adding liquid salt includes the following steps:
Step 1 prepares raw material according to the above ratio；
Sodium alginate is first dissolved by heating Yu Shuizhong by step 2, edible sodium chloride and monosodium glutamate is added after to be melted, dispersion is equal
It is even；
Step 3 measures encapsulation after mixture is made；
Step 4, vanning, stacking, storage or transport.
Embodiment 3: convenience type fresh adding liquid salt
1, by weight, the convenience type fresh adding liquid salt of the present embodiment is grouped as by following group:
Edible 35 parts of sodium chloride, 52 parts of water, 10 parts of monosodium glutamate, 3 parts of sodium alginate.
2, the preparation method of the convenience type fresh adding liquid salt includes the following steps:
Step 1 prepares raw material according to the above ratio；
Sodium alginate is first dissolved by heating Yu Shuizhong by step 2, edible sodium chloride and monosodium glutamate is added after to be melted, dispersion is equal
It is even；
Step 3 measures encapsulation after mixture is made；
Step 4, vanning, stacking, storage or transport.
Embodiment 4: convenience type fresh adding liquid salt
1, by weight, the convenience type fresh adding liquid salt of the present embodiment is grouped as by following group:
Edible 40 parts of sodium chloride, 40 parts of water, 15 parts of monosodium glutamate, 5 parts of sodium alginate.
2, the preparation method of the convenience type fresh adding liquid salt includes the following steps:
Step 1 prepares raw material according to the above ratio；
Sodium alginate is first dissolved by heating Yu Shuizhong by step 2, edible sodium chloride and monosodium glutamate is added after to be melted, dispersion is equal
It is even；
Step 3 measures encapsulation after mixture is made；
Step 4, vanning, stacking, storage or transport.
The comparative example of comparative example 1 is saturated salt solution.
Experimental example
Shape, mouthfeel, salinity, salt particle distribution situation and the food of the liquid salt of testing example 1-4 and comparative example 1
With the ratio of sodium chloride, statistical result is as shown in table 1.Wherein 20 trial test personnel are selected to taste when mouthfeel, salinity assessment,
Scoring average mark is taken, as evaluation result, evaluating standard is as follows:
Soft and smooth mouthfeel evaluation and test: soft and smooth fine and smooth 10 points；More soft and smooth finer and smoother 5 points；It is not soft and smooth 0 point fineless and smooth；
Salinity evaluation and test: (relative to common sodium salt) salinity significantly increases 10 points；Salinity enhances general 7 points of degree；Salinity does not have
Change 5 points；Salinity reduces by 0 point.
Table 1
As shown in Table 1, a kind of convenience type fresh adding liquid salt provided by the invention jelly, has soft and smooth mouthfeel and can to eat
Reach 35%~40% with the ratio of sodium chloride, be able to maintain the salinity of salt, overcome salt ratio in saturated salt solution it is low lack
Point；Salt particle is uniformly distributed, easy to use, convenient transportation.
Described is only presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on should all include within protection scope of the present invention.
Claims (6)
1. a kind of convenience type fresh adding liquid salt, which is characterized in that by weight percentage, including the following raw material component: edible chlorine
Change sodium 35%~40%, water 40%~52%, monosodium glutamate 10%~15%, sodium alginate 3%~5%.
2. convenience type fresh adding liquid salt as described in claim 1, which is characterized in that by weight percentage, including it is following former
Expect component: edible sodium chloride 37%, water 46%, monosodium glutamate 13%, sodium alginate 4%.
3. convenience type fresh adding liquid salt as described in claim 1, which is characterized in that by weight percentage, including it is following former
Expect component: edible sodium chloride 38%, water 45%, monosodium glutamate 13%, sodium alginate 4%.
4. a kind of preparation method of convenience type fresh adding liquid salt a method according to any one of claims 1-3, which is characterized in that the side
Method includes the following steps:
Step 1, proportion according to claim 1 get out raw material；
Step 2, first by 3%~5% sodium alginate dissolve by heating in 40%~52% water, it is to be melted after be added 35%~40%
Edible sodium chloride and 10%~15% monosodium glutamate, are uniformly dispersed.
5. the preparation method of convenience type fresh adding liquid salt as claimed in claim 4, which is characterized in that further include step 3: being made
Encapsulation is measured after mixture.
6. the preparation method of convenience type fresh adding liquid salt as claimed in claim 5, which is characterized in that measured in the step 3
It cases after encapsulation, stacking is stored or transported.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910491883.3A CN110226731A (en) | 2019-06-06 | 2019-06-06 | A kind of convenience type fresh adding liquid salt and preparation method thereof |
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| CN201910491883.3A CN110226731A (en) | 2019-06-06 | 2019-06-06 | A kind of convenience type fresh adding liquid salt and preparation method thereof |
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| US20080311249A1 (en) * | 2007-06-12 | 2008-12-18 | Conopco Inc, D/B/A Unilever | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum |
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| CN105831683A (en) * | 2016-03-30 | 2016-08-10 | 吴敏浩 | Compound condiment and preparation method thereof |
| CN109105863A (en) * | 2018-10-09 | 2019-01-01 | 大连珍奥生物技术股份有限公司 | yeast extract liquid seasoning salt and preparation method thereof |
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2019
- 2019-06-06 CN CN201910491883.3A patent/CN110226731A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1173982A (en) * | 1997-08-14 | 1998-02-25 | 申洪砚 | Edible liquid iodine salt |
| US20080311249A1 (en) * | 2007-06-12 | 2008-12-18 | Conopco Inc, D/B/A Unilever | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum |
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Application publication date: 20190913 |
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