TH20146U - Low sodium fish sauce - Google Patents

Abstract

------December 29, 2020------(OCR) This invention relates to a low-sodium fish sauce product, composed of raw fish sauce concentrate, sodium salt, sodium chloride, potassium salt, and potassium chloride. The manufacturing process involves mixing the raw fish sauce concentrate, sodium salt, sodium chloride, potassium salt, and potassium chloride together, boiling the mixture, stirring well, and then boiling it at 80-85 degrees Celsius for 15 minutes. The mixture is then filtered and packaged while hot. ------------ ------December 8, 2020------(OCR) This invention relates to a low-sodium fish sauce product, composed of raw fish sauce concentrate, clean water, sodium salt, sodium chloride, potassium salt, and potassium chloride. The manufacturing process involves mixing the raw fish sauce concentrate, clean water, sodium salt, sodium chloride, potassium salt, and potassium chloride together and then boiling the mixture. Stir until the temperature reaches 75-80 degrees Celsius. Boil the mixture at 80-85 degrees Celsius for 15 minutes. Strain the mixture and package it while hot. ------------ Page 1 of 1. Summary of the Invention: The proposed low-sodium, potassium-free fish sauce product has a reduced sodium chloride content of 19% or less by volume. Its color, aroma, and taste are similar to regular fish sauce, making it acceptable to consumers. It can be used in cooking to create delicious dishes without adverse health effects. It improves the quality of life by providing a safe and tasty food for patients with kidney disease and non-communicable diseases (NCDs).

Claims (2)

------29/12/2563------(OCR) 1. Low-sodium fish sauce seasoning containing the following ingredients: - Raw fish sauce concentrate 10.00 - 70.00 percent by volume - Sodium salt 0.00 - 7.50 percent by volume - Sodium chloride salt 0.00 - 19.00 percent by volume - Potassium salt 0.00 - 4.80 percent by volume - Potassium chloride salt 0.00 - 9.20 percent by volume 2. The production process for low-sodium fish sauce with the ingredients as per Patent 1 involves the following steps: a. Mix all ingredients according to the formula. b. Boil at 80-85 degrees Celsius for 15 minutes. c. Filter the mixture and package while hot. ------------ ------08/12/2020------(OCR) 1. Low-sodium fish sauce with ingredients consisting of: a) Raw fish sauce concentrate 40.00-70.00 percent by volume b) Clean water 0.00-32.00 percent by volume c) Sodium salt 0.00 - 7.50 percent by volume d) Sodium chloride salt 0.00-19.00 percent by volume e) Potassium salt 0.00 - 4.80 percent by volume f) Potassium chloride salt 0.00 - 9.20 percent by volume 2. Production process for low-sodium viscous food seasoning. Containing the ingredients as per claim 1, the following steps are followed: A. Combine all ingredients according to the formula. B. Heat the mixture to 75-80 degrees Celsius, stirring constantly. C. Boil the mixture at 80-85 degrees Celsius for 15 minutes. D. Filter the mixture and package it while hot. ------------ Page 1 of 1 page Claims 1. Low-sodium fish sauce seasoning products without added potassium, as proposed in the invention, consist of: a) 10-70 percent by volume of fish sauce concentrate; b) 0-7.50 percent by volume of sodium salt; c) 0-19.00 percent by volume of sodium chloride salt; d) 0-4.80 percent by volume of potassium salt; e) 0-9.20 percent by volume of potassium chloride salt. 2. The proposed invention's process for producing a low-sodium, potassium-free thickening food seasoning involves the following steps: a. Mix all ingredients together. b. Boil at 80-85 degrees Celsius for 15 minutes. c. Filter the mixture and package it while hot.