Low salt sauce with spice for bacteriostasis

Abstract

The invention relates to a low salt sauce with a spice for bacteriostasis, which takes the spice as a bacteriostatic agent, and solves the technical problems that an existing low salt sauce is reduced in salt content, shortened in shelf life and improved in cost. The low salt sauce with the spice for bacteriostasis disclosed by the invention comprises low salt sauce and the spice, wherein the spice is prepared from clove and cinnamon according to the volume ratio of 3:1. The spice with the flavor-blending and antiseptic characteristics is applied to the low salt sauce provided by the invention, so that the bacteriostasis effect of the low salt sauce is improved, and the shelf life of the low salt sauce is prolonged. The spice powder can inhibit three main extremophile bacteria, saccharomycetes and mycetes in the low salt sauce to different degrees, and the bacteriostasis capacity of the spice powder is improved along with the increase of adding amount. As the spice generally has pungent smell, the direct adding of the spice influences the flavor of the low salt sauce, but the clove powder and the cinnamon powder have a synergistic effect, and the combined application of the clove powder and the cinnamon powder can reduce the use amount of the spice, so that the influence on the flavor of the low salt sauce is alleviated, and the cost of the low salt sauce is also reduced.

Description

technical field [0001] The invention relates to a low-salt sauce using spices as antibacterial agents. Background technique [0002] Sauce has a long history and originated in China. It was born not as a seasoning at the beginning, but as an important food. From the records in "Zhou Li" to the records in "Book of Rites", the role of sauce has changed a lot, from the main food to a very specific condiment. Traditional soybean paste has a long shelf life mainly due to its high salt content, but if it is eaten for a long time, it will easily cause cardiovascular and cerebrovascular diseases such as heart disease and high blood pressure, which is not conducive to human health. Therefore, low-salt soybean paste is becoming more and more popular among consumers. of favor. But reducing the low salt content in the sauce will reduce the preservation performance of the sauce and shorten the shelf life, thereby limiting the industrial production of low-salt sauce. One of the import...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the technical problems of reducing the salt content of the existing low-salt sauce, shortening the shelf life, and increasing the cost, and provides a low-salt sauce with spices to inhibit bacteria

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