Technical preparation method of salty agent with low sodium content

Abstract

The invention relates to a technical preparation method of a salty agent with low sodium content, belonging to the technical field of preparation methods of food flavorings. In order to reduce the use of sodium chloride or sodium ions, various low sodium salts which are developed at present are generally prepared from sodium chloride and other salt compounds such as chlorate, carbonate, sulfate and the like, but the low sodium salts usually have lingering bitterness or metallic flavor, thereby influencing the use of various low sodium salt products. In the technical scheme of the invention, the method comprises the following steps of: taking 40-80 parts by weight of sodium chloride, 5-30 parts by weight of potassium chloride, 10-40 parts by weight of ammonium chloride and 0.01-1 part by weight of sodium tartrate; and then, stirring and mixing uniformly to prepare the salty agent with low sodium content. In the invention, the salty agent with low sodium content is prepared by mixing the sodium chloride, the potassium chloride, the ammonium chloride and the sodium tartrate according to a certain proportion, and the product overcomes the defect of foreign taste of low sodium salts, has pure taste, and is not bitter.

Description

technical field [0001] The invention relates to the technical field of preparation methods of edible condiments, in particular to a process preparation method of a low-sodium salty agent. Background technique [0002] There are many factors that cause high blood pressure, and high-sodium diet is a very important reason. There is a clear positive correlation between the intake of salt and the incidence of high blood pressure. The physiological requirement of sodium for adults is 0.5 grams per day, which is equivalent to 1.2 grams of table salt, which can meet the needs of normal body activities. Therefore, the World Health Organization's recommendation for salt intake is no more than 6 grams per day. This 6 grams should actually include other sources of sodium in the diet, such as soy sauce, monosodium glutamate, pickles, etc. But now our average per capita salt intake is 10-15 grams per day, and some fishermen in coastal areas even reach 25-30 grams. This is obviously "in...

AI Technical Summary

Problems solved by technology

Due to the difference in taste and sodium chloride, it affects the use of various low-sodium salt products