KR20080080465A - Salt with extracted plant materials and manufacturing process thereof - Google Patents
Salt with extracted plant materials and manufacturing process thereof Download PDFInfo
- Publication number
- KR20080080465A KR20080080465A KR1020080034437A KR20080034437A KR20080080465A KR 20080080465 A KR20080080465 A KR 20080080465A KR 1020080034437 A KR1020080034437 A KR 1020080034437A KR 20080034437 A KR20080034437 A KR 20080034437A KR 20080080465 A KR20080080465 A KR 20080080465A
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- South Korea
- Prior art keywords
- salt
- plant
- extract
- concentrate
- mixing
- Prior art date
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- 150000003839 salts Chemical class 0.000 title claims abstract description 87
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000000463 material Substances 0.000 title claims description 12
- 239000000686 essence Substances 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 241000196324 Embryophyta Species 0.000 claims description 50
- 239000000419 plant extract Substances 0.000 claims description 16
- 239000012141 concentrate Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 241000383638 Allium nigrum Species 0.000 claims description 3
- 235000002789 Panax ginseng Nutrition 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000332371 Abutilon x hybridum Species 0.000 claims description 2
- 241000208340 Araliaceae Species 0.000 claims description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 2
- 240000006891 Artemisia vulgaris Species 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 2
- 235000008434 ginseng Nutrition 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 239000011780 sodium chloride Substances 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000196222 Codium fragile Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000881 depressing effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000008054 signal transmission Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 210000001138 tear Anatomy 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Images
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
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a salt containing plant essences and a method for preparing the same, and to mixing the plant essences extracted after roasting the sun salt, and then drying and pulverizing them to ingest the salt together with various nutrients contained in the plant essences. It relates to a salt containing plant juice for and a method for producing the same. According to the present invention, even though the salinity is low, various nutrients contained in the plant are impregnated evenly on the salt surface, and thus it is possible to provide a healthy and beneficial salt when ingested.
Description
The present invention relates to a salt containing plant essences and a method for preparing the same, and to mixing the plant essences extracted after roasting the sun salt, and then drying and pulverizing them to ingest the salt together with various nutrients contained in the plant essences. It relates to a salt containing plant juice for and a method for producing the same. According to the present invention, even though the salinity is low, various nutrients contained in the plant are impregnated evenly on the salt surface, so that the salt containing the healthy and beneficial plant juice can be provided in the case of frequent ingestion.
Salt can be classified into sun salt, refined salt, mechanical salt, re-refining salt, and processed salt.The salt of sun salt is NaCl 80 ~ 85, Ca 0.2, Mg 0.5 ~ 1.0, SO 4 1.0 ~ 1.5, K 0.1 ~ 0.17, moisture It consists of 8-12. The refined salt consists of NaCl 99.2 to 97.7, Ca 0.03 to 0.05, Mg 0.013 to 0.035, SO 4 0.13 to 0.15, K 0.01 to 0.02, water 2.0 to 2.5, and the mechanical salt is NaCl 99, Ca 0.1, Mg 0.2, SO 4 0.4 , K 0.1, water 0.3, and recontamination salts NaCl 88, Ca 0.1 ~ 0.15, Mg 0.2 ~ 0.5, SO 4 0.4 ~ 0.8, K 0.1, moisture 9. Processed salt refers to salt that has been modified by adding raw salt or other food additives.
Salt is a major body composition that is indispensable for the maintenance of life, which occupies 0.9 to 0.5% by weight of blood in the body, and 0.1 to 0.5% by weight in sweat, tears, and urine discharged out of the body, and determines the osmotic pressure of various body cells. It enables migration and dissolution of body protein, determines its three-dimensional structure, and generates a potential difference for signal transmission in nerve cells. However, the salt was used only as a function to control the salinity of food, but did not have the function of imparting various textures and nutrients.
Recently, as public interest in health has increased, efforts have been made to include natural plant components in salt, and Korean Patent Registration No. 0521341 proposed a method for preparing green tea salt containing catechin component of green tea. , Republic of Korea Patent Publication No. 2008-0008117 has been proposed for the manufacturing method of the salt containing the ingredients of seaweed, but these conventional methods are most of the manufacturing method is a molten salt method is difficult to mix a large amount of functional materials and pigments There was a problem that it is difficult to produce the desired color without addition. In addition, the above-described inventions have a problem in that there is a limit in using the components of plants that are beneficial to general health as a method that can be applied only to specific plants such as green tea or seaweed.
The present invention has been made to solve the above problems,
Concentrate the extract using concentrated plant material that is beneficial to health, concentrate it, and mix it with roasted sun-dried salt, and then dry and grind it so that the active ingredient of each plant is impregnated evenly on the salt surface. A method of allowing the extracted plant extract to be evenly absorbed in the salt while reducing the salinity of natural salts, thereby allowing the use of high color and permeability, as well as mixing a large amount of the plant extract with the roasted salt and the plants produced by It is an object of the present invention to provide a salt containing the concentrate.
In order to solve the above problems,
Method for producing a salt containing plant essence according to the present invention is a natural salt roasting step of making a salt by roasting sun salt for 10 to 60 minutes at a temperature of 100 ~ 300 ℃; A plant that extracts plant juice by washing and cutting the plant, which is the material to be extracted with the sediment, and putting the cut material in a water bath, depressing water for a long time at a temperature of 80-130 ° C., dehydrating and squeezing it into a hydraulic press. Extracting essence; A mixing step of mixing the roasted salt that has undergone the salting step with the sun salt and the plant extract extracted through the plant extract extracting step; Drying step of drying the mixture of the salt and the plant juice passed through the mixing step by evaporating moisture using hot air; And a pulverizing step of pulverizing the mixture of the salt and the essence of the drying step into a pulverizer in a state of salt granules.
At this time, the plant used as a material in the extract extract step may use any one or more of onion, red ginseng, black garlic, mugwort, lotus leaf, ginseng, 칡, bellflower, in consideration of the body or health status of the intake of the material selected You can choose.
In addition, the mixing step is characterized in that the mixing weight ratio of the roasted salt and plant juice concentrate is 100: 1 to 100: 10, when the mixing weight ratio is less than 100: 1 plant juice can not be evenly impregnated with salt And, if it exceeds 100: 10 because of the moisture contained in the plant sediment causes a problem that the salt is dissolved.
On the other hand, the method of producing a salt containing plant essence according to the present invention, after the plant essence extracting step is concentrated extract step of heating the extracted plant essence at a low temperature of 50 ~ 80 ℃ for a further evaporation of water to concentrate It is characterized in that it further comprises. Once the concentration of the plant extract extracted from the plant extract extracting step is too thin, it is considered inappropriate to absorb it sufficiently on the surface of the roasted salt. This is to adjust the concentration to the best condition to be impregnated on the surface. Therefore, it is preferable that the concentration of the plant concentrate concentrated in the concentrate concentration step is 50 ° Brix or more and 90 ° Brix or less.
In addition, the present invention is characterized in that the salt containing the plant juice prepared by the production method.
The present invention has the advantage that by impregnating the concentrated solution extracted from various plants to reduce the salinity of the sun salt to feel the unique taste of the ingredients.
In addition, the present invention is to be able to ingest the beneficial components contained in the plant essence by absorbing the plant essences extracted using a variety of plant materials evenly in salt, and also to vary the taste and color by maintaining a constant color Has other advantages.
In addition, the present invention has another advantage that it is possible to prepare a large amount of plant extracts containing the beneficial fruit inexpensively in a large amount by allowing a large amount of plant extracts to be mixed with the roasted salt.
Hereinafter, an embodiment of a method for preparing a salt containing plant extract according to the present invention will be described in detail with reference to the accompanying drawings.
1 is a process chart for a method for preparing salt containing plant juice according to the present invention.
The collected sun salt is first subjected to the sun salt roasting step (S100). The color of the salt which has been roasted for about 30 minutes at 300 ° C. turns gray and the salt is roasted when compared with the total weight of the sun salt initially added due to the decrease in moisture. There is about a 20% weight loss.
On the other hand, to separate the plant extract concentration step (S200) to make a concentrate extracted from various plants separately, put any one or more of the various plant materials washed, such as onions, red ginseng, black garlic in a water bath and boiled for a long time at 80 ~ 130 ℃ After dehydration, extract the essence using a hydraulic press. When onion is used as a ingredient, 30 kg of onion is finally extracted, and about 2 to 3 kg of the extracted essence is extracted.
On the other hand, it is necessary to adjust the concentration of the plant juice in order to ensure that the extracted plant juice is evenly mixed with the roasted salt. In (S250) it is further boiled at a low temperature of 50 ~ 80 ℃ for a long time to further remove the moisture to be concentrated until the concentration is 50 ~ 90 ° brix.
The concentrated concentrate until the concentrate concentration step (S250) is subjected to the mixing step (S300) of evenly mixing in the roasted salt that went through the natural salt roasting step (S100), wherein the mixing ratio of the concentrated solution 1 ~ 10kg in 100kg of roasted salt The weight of the concentrated liquid is changed depending on the concentration of the concentrated liquid. The mixing time takes about 30 minutes.
The mixture of the salt and the plant essence after the mixing step (S300) is put into a hot air dryer to remove the water is subjected to a drying step (S400) to dry the hot air for 30 to 300 minutes at a temperature of 30 ~ 90 ℃. The reason why the temperature does not exceed 90 ℃ is to prevent useful nutrients from being destroyed or volatilized during drying.
When the drying step (S400) is rough, it is often agglomerated into agglomerates so that these agglomerations are removed and put into a grinder to make the original salt form, followed by 20 minutes of grinding to make a final product (S500). Afterwards, the salt containing the plant juice is finally produced.
1 is a process chart for a method for preparing salt containing plant juice according to the present invention.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080034437A KR20080080465A (en) | 2008-04-11 | 2008-04-11 | Salt with extracted plant materials and manufacturing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080034437A KR20080080465A (en) | 2008-04-11 | 2008-04-11 | Salt with extracted plant materials and manufacturing process thereof |
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| Publication Number | Publication Date |
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| KR20080080465A true KR20080080465A (en) | 2008-09-04 |
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| KR1020080034437A KR20080080465A (en) | 2008-04-11 | 2008-04-11 | Salt with extracted plant materials and manufacturing process thereof |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100101242A (en) * | 2009-03-09 | 2010-09-17 | 청수식품주식회사 | A method of preparing garlic salt |
| KR20100101293A (en) * | 2009-03-09 | 2010-09-17 | 청수식품주식회사 | A method of preparing flavoring salt |
| KR101013533B1 (en) * | 2010-09-07 | 2011-02-14 | 원용덕 | Salt aged with black garlic and method of manufacturing the same |
| KR101278186B1 (en) * | 2011-04-11 | 2013-06-27 | 김윤호 | A method of preparing black-salt |
| KR101335777B1 (en) * | 2011-11-09 | 2013-12-02 | 조영동 | Method for production of functional salt |
| KR101360961B1 (en) * | 2012-01-30 | 2014-02-12 | 전주대학교 산학협력단 | Method for preparing boiled salt comprising Red Ginseng |
| KR101402446B1 (en) * | 2013-02-22 | 2014-06-03 | (주)메나리 | A sanitary method of manufacturing a liquid salt impurities removing contained in sun-dried salt |
| KR20160008840A (en) * | 2014-07-15 | 2016-01-25 | 전라남도 | The method for manufacturing salt having Indian Spinach |
| KR20160017902A (en) * | 2014-08-07 | 2016-02-17 | 김수진 | Salt Manufacturing Method comprising Lemon Myrtle and Salt thereof |
| KR101710192B1 (en) * | 2016-05-11 | 2017-03-08 | 주식회사 토디팜코리아 | Manufacturing method of sun-dried salt with polyphenol and sun-dried salt by the method |
| KR20190007224A (en) * | 2017-07-12 | 2019-01-22 | (주) 한불화농 | Method for producing reduced sodium salt and reduced sodium salt produced by the same |
| CN109998083A (en) * | 2019-04-10 | 2019-07-12 | 云南省盐业有限公司 | A kind of plant color salt product and its production method |
| KR20200046280A (en) * | 2018-10-24 | 2020-05-07 | 행복나눔터 영농조합법인 | Functional salt containing Orostachys japonica and manufacturing method thereof |
| KR20210084138A (en) * | 2019-12-27 | 2021-07-07 | 조현주 | Method for manufactuinr of salt containing vagetability manural products, and the salt manufactured by the method |
| KR102332053B1 (en) * | 2021-05-25 | 2021-12-01 | 원플랫 주식회사 | Method for producing functional salt |
| KR102347579B1 (en) * | 2021-04-15 | 2022-01-06 | 성낙영 | Salt coated with onion, garlic peel and coffee meal extracts and the process for the preparation thereof |
| KR20220081619A (en) * | 2020-12-09 | 2022-06-16 | 박진규 | Manufacturing Method of Wild Ginseng Syrup |
| CN115736230A (en) * | 2022-11-09 | 2023-03-07 | 四川登顶科技有限责任公司 | Composite edible salt and preparation method thereof |
| KR102563919B1 (en) * | 2022-06-21 | 2023-08-04 | 박헌의 | Manufacturing method of functional salt containing ginsenosides |
-
2008
- 2008-04-11 KR KR1020080034437A patent/KR20080080465A/en not_active Application Discontinuation
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100101242A (en) * | 2009-03-09 | 2010-09-17 | 청수식품주식회사 | A method of preparing garlic salt |
| KR20100101293A (en) * | 2009-03-09 | 2010-09-17 | 청수식품주식회사 | A method of preparing flavoring salt |
| KR101013533B1 (en) * | 2010-09-07 | 2011-02-14 | 원용덕 | Salt aged with black garlic and method of manufacturing the same |
| KR101278186B1 (en) * | 2011-04-11 | 2013-06-27 | 김윤호 | A method of preparing black-salt |
| KR101335777B1 (en) * | 2011-11-09 | 2013-12-02 | 조영동 | Method for production of functional salt |
| KR101360961B1 (en) * | 2012-01-30 | 2014-02-12 | 전주대학교 산학협력단 | Method for preparing boiled salt comprising Red Ginseng |
| KR101402446B1 (en) * | 2013-02-22 | 2014-06-03 | (주)메나리 | A sanitary method of manufacturing a liquid salt impurities removing contained in sun-dried salt |
| KR20160008840A (en) * | 2014-07-15 | 2016-01-25 | 전라남도 | The method for manufacturing salt having Indian Spinach |
| KR20160017902A (en) * | 2014-08-07 | 2016-02-17 | 김수진 | Salt Manufacturing Method comprising Lemon Myrtle and Salt thereof |
| KR101710192B1 (en) * | 2016-05-11 | 2017-03-08 | 주식회사 토디팜코리아 | Manufacturing method of sun-dried salt with polyphenol and sun-dried salt by the method |
| KR20190007224A (en) * | 2017-07-12 | 2019-01-22 | (주) 한불화농 | Method for producing reduced sodium salt and reduced sodium salt produced by the same |
| KR20200046280A (en) * | 2018-10-24 | 2020-05-07 | 행복나눔터 영농조합법인 | Functional salt containing Orostachys japonica and manufacturing method thereof |
| CN109998083A (en) * | 2019-04-10 | 2019-07-12 | 云南省盐业有限公司 | A kind of plant color salt product and its production method |
| KR20210084138A (en) * | 2019-12-27 | 2021-07-07 | 조현주 | Method for manufactuinr of salt containing vagetability manural products, and the salt manufactured by the method |
| KR20220081619A (en) * | 2020-12-09 | 2022-06-16 | 박진규 | Manufacturing Method of Wild Ginseng Syrup |
| KR102347579B1 (en) * | 2021-04-15 | 2022-01-06 | 성낙영 | Salt coated with onion, garlic peel and coffee meal extracts and the process for the preparation thereof |
| KR102332053B1 (en) * | 2021-05-25 | 2021-12-01 | 원플랫 주식회사 | Method for producing functional salt |
| KR102563919B1 (en) * | 2022-06-21 | 2023-08-04 | 박헌의 | Manufacturing method of functional salt containing ginsenosides |
| CN115736230A (en) * | 2022-11-09 | 2023-03-07 | 四川登顶科技有限责任公司 | Composite edible salt and preparation method thereof |
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