TH24072Y - A recipe for flavored sea salt made from a tri-spice powder (garlic, shallots, ginger, and shallots) with reduced sodium content, and the manufacturing process of the product. - Google Patents

Abstract

This invention describes a formula for flavored sea salt made from a trio of spices (garlic, coriander root, and pepper) with a reduced sodium content. The ingredients include sea salt, potassium chloride, garlic, coriander root, and pepper. The preparation process involves mixing the sea salt with potassium chloride and adding garlic, coriander root, and pepper to the mixture. The objective is to produce a flavored sea salt with a lower sodium content than standard table salt, while maintaining a taste similar to standard table salt. This product offers lower sodium than regular table salt and a suitable aroma and flavor for use in seasoning and processing Thai and Eastern cuisine. It adds value to sea salt by incorporating a Thai flavor, expanding its applications and enhancing product hygiene through processing. The production process for flavored sea salt is simple, convenient, requires minimal labor, can be done at room temperature, uses low heat energy, resulting in low production costs and environmental sustainability.

Claims (7)

1. The formula for flavored sea salt made from a three-ingredient powder (referring to a blend of spices) with reduced sodium consists of: Sea salt (Fleur de Sel) - 60.5-72% by dry weight; Potassium chloride - 25-34% by dry weight; Garlic - 1.5-2.5% by dry weight; Coriander root - 0.5-1% by dry weight; and Black pepper - 1-2% by dry weight. 2. The formula for flavored sea salt from a reduced-sodium trivalent salt powder, as per Patent 1, where the first portion of sea salt can be in flake, crystal, powdered, or processed form, selectable from dried sea salt or powdered sea salt, the optimal amount is 67.13% by weight of total dry weight. 3. The formula for flavored sea salt from a trivalent powder (reduced sodium) pursuant to Patent 1, where potassium chloride is food grade, can be in the form of processed potassium chloride, the optimal amount being 28.77% by total dry weight. 4. A formula of flavored sea salt made from a reduced-sodium trivalent powder, in accordance with Patent 1, where garlic can be in the form of fresh or processed garlic, selectable from dried garlic, garlic powder, crispy garlic, fried garlic, the appropriate amount is 1.92% by weight of total dry weight. 5. A formula for flavored sea salt made from a reduced-sodium trivalent salt powder, in accordance with Patent 1, where coriander root can be in the form of fresh or processed coriander root, selectable from dried coriander root, coriander root powder, or crispy coriander root, with an appropriate amount of 0.57% by total dry weight. 6. A formula for flavored sea salt made from a reduced-sodium trivalent powder, according to Patent 1, where pepper can be in the form of fresh pepper, black pepper, white pepper, or processed pepper, selectable from dried black peppercorns, dried white peppercorns, ground black pepper, and ground white pepper. The appropriate amount is 1.61% by weight of the total dry weight. 7. The process for preparing a blend of flavored sea salt from reduced-sodium trisodium chloride powder, according to any one of Patents 1-6, consists of the following steps: a. Preparation of sea salt by drying the first portion of sea salt in a hot air oven at a temperature of 50 degrees Celsius and grinding it into a powder. The powder is then sieved through a sieve with a particle size less than 210 microns. b. Mixing the sea salt from step a with potassium chloride until homogeneous, resulting in the sea salt mixture. c. Preparation of garlic by drying the garlic in a hot air oven at a temperature of 55 degrees Celsius and grinding it into a powder. The powder is then sieved through a sieve with a particle size less than 150 microns. d. Preparation of coriander root by drying the coriander root in a hot air oven at a temperature of 55 degrees Celsius and grinding it into a powder. The powder is then sieved through a sieve with a particle size less than 150 microns. e. Preparation of pepper. The peppercorns are roasted in a hot air oven at a temperature of 55 degrees Celsius and ground into a powder. This powder is then sieved through a sieve with a particle size of less than 150 microns. Next, the three-ingredient powder is added by mixing the garlic powder from step C, the coriander root powder from step D, and the peppercorn powder from step E. This mixture is then added to the sea salt mixture from step B and stirred until homogeneous, resulting in reduced-sodium seasoned sea salt from the three-ingredient powder.