Method for reducing salt content of salt containing condiment

A technology for flavoring agent and salt content, which is applied in the field of reducing the salt content of salt-containing flavoring agents to achieve the effects of reducing salt content, reducing salt content and satisfying market demand.

Active Publication Date: 2011-03-30
诏安海联食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the traditional method of producing soy sauce also requires a high concentration of salt, how to reduce the amount of salt in soy sauce and maintain the flavor is also a problem that needs to be solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 1000 grams of fish sauce made by traditional methods using fresh meadowfish and leftovers of meadowfish as the main raw materials. It has been tested that the salt content in every 1000 grams of fish sauce is about 180 grams.

[0017] When the temperature of the fish sauce is lowered to -22°C, crystals will gradually precipitate in the fish sauce, and after standing for a period of time until no more crystals are precipitated or the amount of crystals is significantly reduced, the crystals precipitated in the fish sauce will be separated from the fish sauce.

[0018] Through testing, the precipitated crystals contain about 85 grams of salt.

Embodiment 2

[0020] Take 1,000 grams of fish sauce made from fresh small miscellaneous fish and shrimps using traditional methods. It has been tested that every 1,000 grams of fish sauce contains about 190 grams of salt.

[0021] Lower the temperature of the fish sauce to -20°C, and crystals will gradually precipitate in the fish sauce. After standing for a period of time until no more crystals are precipitated or the amount of crystals is significantly reduced, the crystals precipitated in the fish sauce will be separated from the fish sauce.

[0022] Through detection, about 90 grams of salt are contained in the precipitated crystals.

Embodiment 3

[0024] Take 1,000 grams of fish sauce made from fresh abalone viscera as the main raw material and made by traditional methods. It has been tested that every 1,000 grams of fish sauce contains about 185 grams of salt.

[0025] Lower the temperature of the fish sauce to -24°C, and crystals will gradually precipitate out of the fish sauce. After standing for a period of time until no more crystals precipitate or the amount of crystals precipitated significantly decreases, separate the crystals precipitated from the fish sauce from the fish sauce.

[0026] Through detection, the precipitated crystals contain about 91 grams of salt.

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PUM

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Abstract

The invention relates to a method for reducing salt content of salt containing condiment. The invention is characterized in that the temperature of salt containing condiment is reduced to the freezing point of salt saturation and salt containing condiment, so that moisture and salt in the salt containing condiment are gradually crystallized and separated out, and crystal is removed, thus obtaining the salt containing condiment with low salt content. The invention can effectively reduce salt without changing the original flavour of salt containing condiment such as fish sauce and soy sauce, the fish sauce or soy sauce is processed into low salinity salt containing condiment, the defect that the previous fish sauce or soy sauce (especially the traditional fish sauce or soy sauce) has high salinity is overcome, and market demand is met.

Description

technical field [0001] The present invention relates to a method for reducing the salt content of salt-containing flavorings. Background technique [0002] At present, there are two main methods of making fish sauce: the first is the traditional method. The specific method is to add a large amount of salt to the seafood and marinate it for a long time to make fish sauce. The high salt is to make the fish sauce survive the long-term fermentation process. Corruption will not occur in the medium, the fish sauce made by this method has a better taste but the salt content is too high; the second is the production method of low-salt fish sauce, which is to add protease hydrolysis of fish and shrimp and other raw materials, and then use Salt curing, although the salt content of fish sauce made by this method is lower than that of fish sauce made by traditional methods, its flavor and taste are much different from the first one. How to not only maintain the original flavor of fish...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/015A23L27/00A23L5/20
Inventor 陈锦权
Owner 诏安海联食品有限公司
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